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Post by Mary Baker on May 8, 2008 10:40:13 GMT -5
As spring approaches and we dust off our grills . . . do you have plans to try anything new this year?
Maybe exotic meats? Emu, ostrich, buffalo? Some new spice rubs? Explorations in whole peppercorn? Maybe rotisseried or beer can poultry?
I'd like to find some new vegetable combinations to try on the grill . . .
Any suggestions?
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brian
Lowly Cellar Rat
Posts: 16
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Post by brian on May 15, 2008 17:55:54 GMT -5
I recently "guessed right" about a new marinade for steak:
Start with spaghetti sauce (seriously), then add: Dash of worchesthire sauce Honey Bit of lemon juice [other stuff I cannot remember ... which doesn't really matter because the key to this sauce is the Spaghetti sauce base]
In the past, I've had success with tomato-based marinades for chicken and pork so I took a chance on a couple NY Strips with this marinade...it's a real winner. I will post the recipie if anyone expresses interest (I have it written down at home).
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Post by mocamro on May 16, 2008 12:03:34 GMT -5
one thing that has impressed me so far is the sweet white onions...you can find 'em at the farmers marker
i've also had a bunch of success with asparagus so far this year
I want to try some cauliflower, and get get artichokes down
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Post by Mary Baker on May 30, 2008 10:04:39 GMT -5
Dan is addicted to sweet white onions--Maui, Walla Wallas, whatever comes our way. I have to buy several pounds a week! He caramelizes them in olive oil until they are dark brown and as sweet as candy. Frequently with strips of red and green peppers (sweet, Anaheim, pasillo) and then he puts the whole aromatic caramelized onion-pepper side under his ribeye or tritip or whatever. I just picked up two frozen ducklings at Scolari's. Dug them out of the freezer as we seldom see duck in town this time of year. I love to smoke them in my Weber: beer and wet herbs in the steam pan, citrus fruit and herbs stuffed inside the whole duck, skin rubbed with a saffron-spice mixture* that turns the duck a lustrous golden-brown. Low heat smoke for about four hours, and voila! Meat falls off the bone and the smoky, saffron fragrance is divine with syrah and tempranillo. Milos, next time, I'll have you over! * Maharajah seasoning, Penzey's Spices
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Post by Mary Baker on Jul 5, 2008 10:41:50 GMT -5
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yyryy6
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Posts: 16
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Post by yyryy6 on Mar 13, 2010 4:27:33 GMT -5
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