Tag Archives: Herbs

Balsamic Italian Dressing

Recipes posted a year ago:

Here is a great dressing that we’ve been using on salads lately.  We just mix up a quick batch right before dinner is ready, and it’s just enough for a couple of side salads.

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Flank Steak Italiano

Posts from a year ago:

Steak on the grill is always a great mid-week meal that is both easy and quick.  With cuts like flank steak, which is tougher in texture than other cuts, it is best to plan ahead a little and marinade things – but this doesn’t mean you have to spend a lot of extra time on the preparation.  Simply get things started before you leave for work in the morning, and you’ll have a perfectly seasoned steak ready for grilling when you get home.  In this recipe, we depart from the traditional carne asada spices used often with flank steak, and instead treat it with some traditional Italian flavors.

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Butter and Herb Grilled Turkey

Posts from a year ago:

If there is one thing that always seems to happen when we entertain a group and try a new recipe at the same time – it is that I end up forgetting to get a decent picture of the dish when it finishes cooking, and before it has been reduced to little more than a small dish of leftovers.  This is exactly what happened (again) this past Thursday when we had Karen’s extended family over for Thanksgiving, and I spent the day slow-cooking a 14-pound turkey on the pellet grill.  In the end, I managed to get a photo of the platter of dark meat tidbits, because the rest of the bird was gone too fast for me to think about getting photos!

In order to ensure a perfectly moist and seasoned bird, we stuck with the proven method of brining ahead of time.  And, if you’ve followed the blog for a while, you may also notice the cooking times and methods used in this recipe closely mirror those used previously in our Chile-grilled Turkey, though the ingredients themselves are changed.  Again – why mess with something that you know works?

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Wine & Herb Grilled Salmon

I made this recipe up years ago for a camping trip with extended family, and then sort of forgot about it over time.  Karen’s mom, however, didn’t – because it was the only time Karen’s dad actually ate fish, and then asked for seconds.  So when the family was recently planning a birthday party for Karen’s brother, I was asked if I could do “that recipe” again.  The only problem: I never wrote it down the first time.

After some head scratching, and a little experimentation, I was able to recreate the original recipe.  And when cooked over an open fire or wood-burning grill, it is just as good as I remembered it from years ago.

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Herb & Vinegar Pork Chops

I’ve been playing a little bit with “wet rubs” lately when prepping meat for the grill – the recent balsamic sirloin tip roast is an example.  The combination of vinegar and oil, along with a variety of herbs, is a great way to add flavor to a cut of meat without spending a long time preparing or marinading before cooking.  As long as you’ve got the meat thawed out, you only need about as much time as it takes for the grill to warm up (which isn’t very long, even with a pellet grill).

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Grilled Pork Steaks Provençal

Provençal – the word conjures the scent of rosemary, lavender, thyme, fennel, oregano and basil.  Bouillabaisse, ratatouille, and tapenade are all incredibly tasty foods from this region of southeastern France that tickle the senses and spoil the taste buds.  And an easy way to add a little Provençal flare to any food – even if not a traditional recipe – is with a little Herbes de Provence.  Such is the case with today’s post, where we were looking for an easy way to add a new twist to grilled pork steaks while keeping the whole meal preparation to under 30 minutes.

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Roasted Turkey Breast with Herbs

Turkey is great any time – not just on Thanksgiving.  And there is no cut on a turkey that yields more meat than the breast; it is great for leftovers in salads, quesadillas, or chopped up and added to a casserole or other dish.  The problem is, especially with your typical “boneless skinless” breast, that it often ends up under-flavored and over-cooked…yielding a lot of meat, but meat that is dry and without much character.  There are, however, a couple of tricks to solving this dilemma: Go for a bone-in and skin-on breast, and roast slowly at a lower temperature with time to rest afterward to ensure the juices stay locked in.

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