Jun 22, 2012
Makes 4 servings
Why Florida? In 1990 there was a feature in Gourmet magazine about cooking dinner in Florida. Must have been about low-cal eating for the diet-conscious retiree. That’s all I remember, except for this incredibly simple and delicious grilled zucchini.
1 large clove garlic, minced and mashed to a paste...
Jun 15, 2012
I have a (rib) bone to pick with a story that ran in the Globe and Mail earlier this week. I like the writer's enthusiasm, and he has a certain sense of bravado that's consistent with my barbecue values, but the piece stinks of Toronto-style, know-it-all arrogance. Here's a passage that got my blood boiling:
Jun 8, 2012
Makes 6 servings
Koreans like a little sweet and sour in their marinades and so do I. This recipe draws on the flavors of Korean barbecue, but with a distinctly North American cut and portion size.
For the marinade:
1 cup | 250 mL soy sauce
1/4 cup | 50 mL rice vinegar
1/3 cup | 75 mL chopped...
Jun 2, 2012
Chicken wings are so easy to grill or barbecue. To trim them, just cut the wing tips off and discard them. I like to leave the wing/drummettes together, but you can separate them if you like.
Flavor the wings with your favorite rub or marinade. On the grill, cook them for 15 - 20 minutes using medium direct heat,...