Eating and living locally . . . mindfully . . . simply.
Earlier this week I posted about how rhubarb brings back memories of my grandmother; today I’m posting about how the smell of charcoal brings back memories of summer grilling. Sesame Garlic Glaze I’m often asked about my favorite grilling recipes. Truthfully, DH does most of the cooking, and he’s not one for using recipes. Basically he takes a hunk of meat and uses whatever spices and seasonings strike his fancy. But, I did come across this recipe for a sesame {Read More}
When the Culinary Arts College at Baltimore International College invited me to test one of their recipes, I knew as soon as I saw it that I would get DH to try the Barbeque Rib Sauce. There’s nothing like DH’s smoked ribs, but I’ve often wished he would do a sauce with them. It was the perfect opportunity!
This is the latest installment of DH’s quest for the perfect burger cook-off competition recipe. It’s from the book Char-Broil’s Everybody Grills! I’ve enjoyed having some time off from the kitchen, and surprisingly I’m not sick of burgers yet! Probably because these are all so different.
This is test burger #2 for DH’s burger competition practice. We decided to enlist some additional testers and DH made them for our friends who were camping.
You might have noticed that I’ve been handing over the kitchen reins to DH lately. I’m starting to miss cooking! But, DH is preparing for a burger cook-off, so I’m taking one for the team. Here is one of his test burgers. I made some acorn squash to go with it.
Have I mentioned how great of a cook DH is? Although this recipe doesn’t really use local ingredients (unless you count the hot pepper we used from our CSA), it’s still healthy, mostly clean, and a hit every time we make it. DH made it for his post-100 mile bicycle ride cookout last Sunday.
Here’s a kitchen tip that served me well this past weekend: If you need to marinate something while camping, just assemble ahead of time and put everything in a plastic bag. That way you don’t need to lug all your seasonings up to the camper. But beware . . . you won’t want to let your thinner steaks marinate for more than 24 hours or so. The results were delicious!
