There are many things that are naturals for the grill: Steaks, ribs, chops, hamburgers, chicken and more. You can toast your hamburger buns on the grate too. Some veggies and fruits go great when scorched too: Onions, pineapple, corn and peppers come to mind. Others may not be readily apparent, but they work: Sliced zucchini, [...] Read more »
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Okay, maybe this IS “Celebrate Marcus Samuelsson’s Genius With the Avocado Week” or something. I found another way to turn the funny-looking fruit (I mean the avocado here) into a superbly tasty version of the National Dish of Texas. (No, I don’t mean chili; it’s way too hot to be talking cooking here.) Lo and [...] Read more » For all of us elves here at the Chile Underground, nothing quite says summer like guacamole. Oh, sure; grilling’s a part of summer hereabouts. But then, that’s true about 11 months out of the year. (We sometimes skip August, when it’s too hot to fire up the grill.) And you can’t overlook sweet corn on [...] Read more » The plane leaves in less that 48 hours for Ireland, and I’m ready to go. Well, okay, I’m not quite ready. Other than finishing a report or two, traveling home, then shopping, packing and stuff like that, though, I’m ready. Peaches are in season in the Texas Hill Country, and they’re quite good this year. (The crop’s a little light, a late freeze zinged quite a few orchards.) If you buy them by the bushel, you need recipes that will take some of that juicy goodness and pair it up with other tasty ingredients. Like [...] Read more » They ranged from Canada to Texas and beyond, not so many years ago. Then they were nearly hunted to extinction. Now they’re farmed like cattle, but they are hardly domesticated. They’re the American Bison, commonly (mis)identified as buffalo. Bison Roast [...] Read more » Beans are one of Nature’s great foods. They deliver wonderful nutrition, dry and store nicely, and are versatile ingredients in so many dishes. The Great Party Recipe Disc-Dump Sharing Continues! |
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