Free Recipes Archive
Source: Recipe by Bobby Flay, Mesa Grill Serving size: 2 6 ancho chiles, dried 8 cups boiling water 2 tablespoons garlic, minced 1/2 teaspoon salt 2 tablespoons cilantro, minced 2 cups cornmeal 2 tablespoons curry powder 2 tablespoons cumin Ground Read More …
To develop the flavors in this full-bodied glaze, make it at least a day ahead. This glaze keeps well in the refrigerator and is great to slather on sausages, bratwurst, or ham on the grill. Serve with vinegar cole slaw, Read More …
2 tablespoon Paprika 2 teaspoon Onion powder 2 teaspoon Garlic powder 2 teaspoon Cayenne pepper 1-1/2 teaspoon Ground white pepper 1/2 teaspoon Ground black pepper 1 teaspoon Salt 1 teaspoon Dried thyme; crush with fingers 1 teaspoon Dried oregano leaves; Read More …
Number of Servings: 8 Lamb: 2 tablespoons chopped fresh sage 6 cloves garlic, minced 1 tablespoon ground cinnamon, preferably canela 2 teaspoons kosher salt 1/2 cup olive oil 16 thick cut lamb chops Reduction Sauce: 4 cups Spanish Tempranillo wine Read More …
6 well-trimmed veal loin or rib chops, cut 1 inch thick (approx. 8 ounces each) 1/2 teaspoon salt 1/2 teaspoon grated lime peel mint sprigs Salsa: 1 mango, peeled, seeded, cut into 1/2-inch pieces 1/2 cup prepared low-fat salsa 1/4 Read More …
Although bruschetta can be found on chic restaurant menus around the country, the classic is humble: a slice of grilled, roasted, or broiled Italian bread, rubbed with garlic and topped with diced fresh tomatoes and a bit of olive oil. Read More …
1 4-lb roast Beef rib roast; at room temperature 1 clove Garlic; cut in half 1/4 cup Country-style Dijon mustard 3/4 cup Chopped fresh parsley 1 1/2 tablespoons fresh rosemary; Chopped (or 1 1/2 tsp. dried rosemary) 2 cloves Garlic; Read More …
6 veal rib or loin chops, cut 1-inch thick (about 8 ounces each) 1/2 teaspoon salt 1/2 teaspoon grated lime peel Mango Salsa: 1 mango, diced (1/2-inch) 1/2 cup prepared salsa 1/4 cup minced red onion 2 tablespoons fresh lime Read More …
Ground vanilla bean powder is absolutely fantastic used in a rub on seafood, meats and poultry. I rubbed a little on a salmon filet along with kosher salt and ground black pepper, and it lifted the sweet flavor of the Read More …
A pleasant change from the ribs or chops, the tenderloin (filet mignon) of pork is the leanest, most tender and delectable cut available. The chili Marinade keeps the pork from drying out during cooking. Recipe from The ’21’ Cookbook, Michael Read More …
Steak Diane, a classic in white-tablecloth restaurants is elegant and perfect for that special romantic dinner. Rubbed with a little salt, pepper and dry mustard before broiling, the steak is finished with a rich, lemony sauce sparked with dry sherry, Read More …