Category Grilled
Portobello Burgers with Mozzarella and Basil
These came highly recommended by one of my co-workers named Erin. I quickly made them for dinner tonight and we dove in. They are really tasty and the basil mayo adds a nice touch. Only now do I realize that I forgot the cheese. They still tasted pretty good. The recipe seems to have left out […]
Buttermilk Brined Chicken Breast
Chicken and I have not had a good relationship. Typically I cook and worry that I’ll end up serving raw chicken so I overcook and wind up dishing out a chewy piece of dry meat. This buttermilk brine seems to offer something of a buffer. The fine folks at Fine Cooking call it your next […]
Bleu Cheese Bread
When I first made it I thought I had made too much butter as I had a few tablespoons left. After pulling it out of the oven and cutting the loaf into pieces I found that some slices barely had any bleu-cheese butter on them. So if after you slather the bread with the bleu […]
Grilled Portobello and Goat Cheese Sandwiches
Ahhh….leave it to those fine folks at Fine Cooking to awaken my inner grill master with a vegetarian recipe. Wha??? Use a spoon to scrap out the gills from the mushrooms. Ingredients 1 cup tightly packed fresh basil leaves 1/2 cup pitted green olives, such as manzanilla, coarsely chopped 1 Tbs. walnuts or pine nuts […]
Negimaki or “Meat Sushi”
I like this idea of “meat sushi.” It just sounds magnificent. I also like it as a option for flank steak instead of the usual grilling up a slab of meat and then slicing it into thin strips to eat. Plus, flank steak loves Asian flavors so it just has to be good. It is […]
Dirty Martini Steak Kabobs
This recipe gets me out of my comfort zone because I don’t like olives. It is a part taste, part texture thing for me. I try and I try but I can’t eat them unless they’re chopped up and included with a lot of other ingredients. But I might be willing to give them a […]
Basic BBQ Rub Recipe
Happy holidays, friends. This is a great rub recipe that offers a lot of options. First it makes the CollegeCookBook because you don’t need lots of ingredients. You just need to have the same measuring spoon or cup. So you can make a little or a lot. Just be consistent. It also allows you to […]
Outside-in Cheddar Sliders on Mini Buns
What a marvelous idea…a cheeseburger with the cheese on the inside. A word to the wise: Keep an eye on these as you get close to being done. I grilled mine and learned that all of that bubbling cheese will spurt out, make a hole in the meat and turn whatever it lands on into […]
Grilled Cinnamon-Sugar Bananas with Vanilla Ice Cream & Bourbon
Grilled bananas? With ice cream? A little bourbon? Perfection! Serves 6-8 Vegetable oil for the grill 4 bananas, ripe but not overly soft 1 Tbs. granulated sugar 1 tsp. ground cinnamon 1 pint best-quality vanilla ice cream 1/2 to 3/4 cup toasted pecan pieces 2 Tbs. best-quality bourbon, such as Maker’s Mark […]
Grilled Pound Cake with Peaches
As a man I’m a fan of the grill. Clean up is totally easy. Simply turn it off and put the lid on. You really only clean it when you turn it back on and then the fire does most of the work. This recipe let’s you keep the whole meal grill-side. But I imagine […]
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