Jul 31, 2015
Makes 4–6 servings
Zinfandel is one of the best wines you can drink with grilled or barbecued food and California winemaker Ravenswood makes some of the tastiest, most popular zins around. Ravenswood’s Executive Chef, Eric Lee, was kind enough to share this rib recipe. This versatile rub/mop combination also works...
Jul 24, 2015
What is perfect jerk? Is it chicken or pork? Should the meat be marinated, or just rubbed? How hot should it be? Is it best smoked, grilled, or baked in an oven?
After many years of experimentation in my own kitchen I have come up with what I think is a pretty good approximation of the best jerk that my wife Kate and I...
Jul 18, 2015
Rosemary and salmon are a classic combination. In this recipe, the
honeyed balsamic vinaigrette and brown sugar intensify the
Makes 6 servings
For the vinaigrette:
kosher salt and freshly ground black pepper
1 tsp | 5 mL granulated garlic
1 Tbsp | 15 mL balsamic vinegar
3 Tbsp | 45 mL extra virgin olive...
Jul 10, 2015
Rum and Honey Prawn
Makes 8 kebabs, enough for 2 lunch-sized portions or 8 hors d’oeuvres
The combination of rum, honey, and fresh mint is a revelation in this simple, delicious dish.
For the basting sauce:
2 Tbsp | 25 mL chopped fresh mint
1½ tsp | 7 mL lime juice
1 jigger Appleton Estate dark rum