Keep it Simple When Grilling Fish

Grilling whole fish can present a host of problems, from turning a too-big fish to the skin sticking and tearing when moved.  The best way to handle some of these problems (there are more too) is to start simple, with whole smallish fish that get turned once or not at all. Some cooks leave the […]

Grilled Porterhouse Steak Very Rare

Grilling a whole, thick, big porterhouse steak that can feed four people is not only a great treat, but tricky enough to require some attention. In Florence, this very same steak is known as bistecca alla Fiorentina. In the region around Florence, a tall, lean, and heavy breed of cattle called Chianina is raised: a […]

Sicilians Know Swordfish!

The popularity of swordfish in Sicily goes back to the ancient Greeks when they established colonies on the island.  But this preparation has four of the hallmarks of cucina arabo-sicula, the folkloric cuisine believed to be vestigial of Arab influence from the Arab-Sicilian era of the ninth to twelfth centuries: the use of citrus, grilled […]

Why Not Grill Asparagus?

If you have a grill blazing away any of these summer weekends it seems a waste not to grill everything.  There are some foods you may not have thought of as suitable for the grill.  One of those foods is certainly asparagus. Espárragos a la parilla, asparagus on the grill, is a grilled asparagus that […]

Grilled Pork Chops with Juniper Berries

In the summer I find myself grilling a lot more than in the winter which is true for those who don’t live in sunny California too I imagine. I’m always interested in grilling new things or different things.  This recipe from the northeastern region of Friuli-Venezia Giulia region in Italy shows off the popularity of […]

Summer Grilling That Filet Mignon with Bacon

Summer is about to be upon us and that means grilling is the dominant form of cooking.  I like to grill everything but sometimes I just want to keep it simple. A simple meat to grill, although expensive, is filet mignon. Now and then I find a whole filet mignon (in older times called chateaubriand) […]

Cherry and Lamb Skewers on the Grill

Around the now sad and destroyed Aleppo in Syria is a dish fondly remade as best they can by Aleppines in exile and Syrians in general that will remind them of the good times once had.  In fact, I first had kafta bi’l-karaz, grilled ground lamb and cherries on skewers, in Syria some 25 years […]

Grill Fruit for Dessert

I’m the kind of cook who utilizes not only every morsel of food in inventive recombinations, but who just hates to use a load of charcoal to fire up a barbecue grill for 30 minutes only to cook an 8 minute steak.  So I often prepare other foods for grilled tidbits, for appetizers, and even […]

Grilled Sausage Skewers for an End of Summer Grill Party

One way I like to grill when having a grill party is by not having all those blazing hot coals go to waste. What I mean is that here you’ve got a nice fire going so why not continue to cook on it–not just your steak but appetizers too.  By the way, although I’ve written […]

Labor Day Grilling Ideas: Grilled Stuffed Chicken Roll-ups

In the region of Campania in Italy, in older times, rural folks always had chickens running around their yards and gardens and the popularity of egg and chicken recipes abound. In this delightful recipe, an involtini or roll-up, a flattened chicken scaloppine stuffed with a mixture of fresh bread, nutmeg, garlic, and mortadella, and wrapped […]

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