Thu May 31, 2012
Hope you had a great Memorial Day weekend Meatwavers! I couldn't have asked for a better one as I relinquished my usual grilling duties and let some top chefs cook for me at the first annual Montana Master Grillers weekend at The Resort at Paws Up. An immaculate weekend from start to finish—look for the full low-down on Serious Eats shortly—the only downside was leaving 80 degree and sunny New York for 50 degree and snowy (yes, snowy) Montana. The weather was part of the novelty of the weekend, but returning home to true summer warmth from the mountain cold left me in the mood for something more tropical, with a bit of cooling power, and this rum-glazed grilled pineapple with toasted coconut and vanilla ice will do quite nicely.
More and recipe after the jump >>
Mon Nov 22, 2010
Thanksgiving excitement is brewing—meal is planned, shopping list is with my Mom, and packing has commenced. With all of that behind, now starts the plotting of a cooking strategy, the enormous process of putting together a dinner big enough for 12, to be eaten by 6 (leftovers! leftovers!), in a kitchen made for 2. The task can be daunting and a timeline almost down to the minute is a must. It's a given that with such a large meal prepared in tight quarters, tensions will be high, and I look to the grill as my godsend. Not only can it move some cooking outside of the kitchen, it can also offer a well needed moment of solitude in any otherwise hectic and social day. After the total gluttony of the feast, I see dessert as a great time to retreat to the grill and put together something a little lighter, more simple, but no less delicious to finish the night—like this recipe for Bartlett pears a la mode.
More and recipe after the jump >>
Wed Jul 23, 2008
Ice cream has been a long Meatwave tradition. There's a rarely been a time that I haven't churned up some creamy deliciousness to accompany whatever meat was being smoked or grilled. Since the two have gone hand in hand so long, the conservation of mixing them has been inevitable. No combination has been so widely discussed as the joining of bacon to ice cream. All of this lived in our fantasy world, the one where the streets are lined with sausage and it hails meatballs, and I don't think anyone ever expected this creation to see the light of day. But it did, last Sunday, and oh, what glory it held!
More and recipe after the jump >>
