Grilled Sriracha Hot Wings with Homemade Blue Cheese Dressing
Category: On the Grill
Grilled Shrimp with Garlic Saffron Aoli and Old Bay
This grilled shrimp is summer on a plate.
Continue reading “Grilled Shrimp with Garlic Saffron Aoli and Old Bay”How to Achieve a ‘Steakhouse Style’ Sear on Your Home Cooked Steak
Ever wonder how steakhouses achieve such a beautiful crust on the outside of their steaks? The answer is simple: Heat. Really, really, really, high heat.
Green Chile Bacon Cheeseburgers
To my great happiness, it is once again Hatch Chile Season! The Hatch Chile hails from the small town of Hatch, NM – arguably the pepper capital of North America. Hatch Chiles are exactly the same pepper as the well-known Anaheim Pepper, but because they are grown in the rocky soil of arid Southern New Mexico the plants have to work hard to survive. This results in an intensely spicy-sweet flavor like nothing else in the world. Due to the short growing season, Hatch Chiles are usually only available in August and September so make the most of them while they’re available! This recipe is for the Green Chile Cheeseburger. You can use frozen or canned chiles if need be, but there is nothing like fresh green Hatch Chiles roasted over mesquite.
Frenched Rack of Lamb
This method will rival the best French Restaurants, yet is simple and easy enough for any home cook.
The hardest part is finding a Frenched rack of lamb. Ask your butcher to do it for you, or keep in mind that lamb chops and lamb loin chops, or even a boneless leg of lamb will all work just as well. This technique utilizes sous vide but remember: You can get nearly the same results going low-and-slow. The simple marinade is really the key to this dish.
The Intrepid Gourmet 