Tag Archives: white wine

Dijon Mushrooms

Recipes posted a year ago:

Dijon mustard has a unique blend of mustard and spice that is great for a lot of sauces, marinades, and rubs (just check out the tag cloud at the left of this post and click on the word “dijon”).  So, when looking for a side dish to accompany our Dijon Grilled Round Steak the other night, I thought it would be a good chance to try combining some of the mustard with sauteed mushrooms.  But rather than stop there, I mixed things up a bit more by combining shiitake with our regular mushrooms, and adding in minced garlic and shallots.

Continue reading

Advertisements

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.

Continue reading

Wine-Herb Grilled Chicken

Grilling is a great way to cook just about anything (in my opinion, at least), and chicken is no exception.  Chicken can still end up a bit bland, however, unless it has a good rub or marinade prior to going over the coals (it also helps to use bone-in pieces).  So when you want to really make chicken tasty off the grill, plan on spending a little extra time prepping it the morning (or evening) before so it can sit and “stew” in some added flavors before cooking.

Continue reading

Grilled Salmon with Coconut Dijon Sauce

This is a super-simple and super-quick recipe for a weeknight when you don’t have a lot of time to prep and still want a meal with lots of flavor.  The sauce is made while the fish is on the grill, and requires only a few simply ingredients that should be in the pantry of any primal cook.  In the process of making this dish, you’ll also have the base for a sauce that would go great with just about any seafood or light meat combination you can think of (grilled pork, fried chicken, scallops – you name it).  So save the leftovers for lunch, and plan something complimentary in the next couple of nights that’s equally quick to use up the remaining sauce.

Continue reading