Strawberries with cream and sugar in a light, fluffy dessert that will cap off your meal with a touch of class.
A spicy meat-filled sandwich that bites back! Chewy sourdough rolls filled with grilled pepper-infused beef, cooled by buttery slices of ripe avocado. Red onions add contrasting sweetness and crunch.
A twist on the famous New Mexico green chile cheeseburger, this stuffed burger is a favorite at our ranch's summer get-togethers. The cream cheese mitigates the heat from the jalapeños, but leaves the wonderful flavors of them and the green chilies intact. The chipotle mayonnaise, filling or even the uncooked burgers themselves can be made a day ahead and kept sealed in the 'fridge overnight. Just get them out of the 'fridge about half an hour before grilling.
As if the pecans don't give it away, this is a healthy-gourmet's best friend from the State of Georgia; add the Georgia Peach-Mayonnaise with fresh tarragon and it is the best ever veggie burger you tasted. Secret: the addition of the pecans on the crust and in the burger gives it a meat-like flavor and I had friends ask me, "What meat did you use?" Try it , even if you are a red meat lover...
A balanced BBQ sauce with equal parts heat and sweet.
Be emperor of your kitchen when you make Caesar salad at home.
You know about country/chicken fried steak, right? Well, why not just substitute some good pork chops and do them up the same way? This is the same recipe with the same crunchy crust as my country fried steak, complete with the gravy. You can always double the gravy portion of this recipe to use on accompanying mashed spuds or for some biscuits.
Freshly ground horseradish from the root. Excellent in potatoes, on steaks, or mixed in Miracle Whip(R) or mayo for that extra tang on a sandwich.
I made this recipe before and got great reviews from the girl I was dating. Had a really good night as well.
I learned this recipe from my baby sitter. He was in German army when he was young and this was what he made instead of chicken noodle soup if you weren't feeling well.
I've already posted my recipe for Old Fashioned French Dressing, and it's really good stuff! But, just give you a little choice in the matter, I thought I'd work up a French dressing a little closer to the orange stuff you by at your local mega-mart. This one is a little sweeter, yet still has a nice bite of tartness to it.
Why can't salad be part of your grilling plans? Let your whole meal get in on the fun with this restaurant-style Caesar salad.
The OMG Burger gets its name from they way people respond after the first bite. A combination of fresh quality ingredients and grilling technique make these babies shine at any cook out.
You'll love these grilled sirloin burgers with bacon, sharp Cheddar, and roasted poblano chilies. They're an explosion of flavor!
Just thinking about it makes me want one. 50% Ground chuck, 50% ground bacon. Yeah I said ground bacon! Pepper Jack cheese, Medium fried egg, Chipotle mayo, Avocado mash! What you are doing reading this. Print the dang thing and hit the store it's time to GRUB!
Fall-off-the-bone Garlic Teriyaki Wings with a hint of heat - awesome!! Less cooking time after dipping makes wings saucier.
Ever have meatballs or lil' cocktail smokies that are swimming in a deliciously sweet and spicy sauce? A little known secret is to use a jar of chilis and a jar of grape jelly to get that wonderful flavor, but the meat itself is high in fat and calories. Well Buford got to thinkin'. What about a low fat meat like ground chicken or even ground pork?
An amazing combo of cheeses make this chicken lasagna a family favorite. Inspired by Ryan Carr's "5 Cheese Lasagna."
This recipe began as an experiment to see if the flavor of my favorite martini would or could transfer into a burger; I'm happy to say that it works. I think it tastes amazing. The tart flavor of the gin and juniper berries cuts through the hearty beef right to the tastebuds, and the cocktail olives and onions in the tapenade provide a salty kick to make it taste like Saturday night. The Dirty Burgertini is bar culture flavor carried to the extreme. ©2010 Anthony Taylor