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Category: Grilling Thu May 27, 2010Little Rolls of Excellence, in the Name of Sriracha Blogging is such a funny thing, a constant pull between complete anonymity and total exposure. Being more than a bit shy and reserved in my real life persona, I rather enjoy the wall I get to hide behind while I ride on this internet superhighway, so I didn't know what to make of an email I received shortly after posting this Asian turkey burger with Sriracha mayo recipe asking if I'd like to be interviewed for a documentary about Sriracha. A couple of years ago I would have quickly shunned the idea—too much fear and pressure in plopping in front of camera to be a talking head—but right now I'm in a "busting out of my shell" phase, and decided to dive right in, for better or worse. As the interview looms later this afternoon, my head is whirling with mixture of anxiety and tasty tidbits I could impart in my love for Sriracha, which got me thinking of this recipe I had lurking in the back log for Thai beef rolls with sweet chili sauce—featuring a brief cameo by Sriracha, of course. More and recipe after the jump >> Mon May 10, 2010Meat Tips: Gear Up! Less than a week until the Meatwave season starts up! My excitement level is about to burst as my mind swirls with thoughts of the waves of meat that are about to hit, and all the deliciousness they will surely bring. Thinking about it made me start thinking about you, and although I provide some excellent recipes to feed your hungry bellies, I've never mentioned the tools to make that happen. So without further ado, I present another installment of Meat Tips, this time focusing on the gear needed to get your meat grilling right. Your meat tips await after the jump >> 
Tue May 4, 2010Salsa Gone Green How I love to lament the state of Mexican and Tex-Mex in NYC. Seriously, it's pretty atrocious. Luckily, being married to a Texan, I get my fair share of the good stuff throughout the year, but while not under those big, bright shining stars, Mexican is almost strictly a home cooking venture. Besides a few of the more authentic Mexican joints near my office in NY, I rarely ever see tomatillo salsa—which is always served right next to the red stuff in TX—and that's a down right shame. This is like the crack of salsas—once you have some, it's pretty futile to ever try to get yourself off of it. More and recipe after the jump >>
Fri Apr 30, 2010Tacos and Beer: A Love Story Oh joy of joys, my absolute favorite eating holiday is nigh—Cinco de Mayo. There's something about sitting around the grill, enjoy some tacos, chips and guac, and beer that I find so incredibly pleasing. Although this is quite a common practice in my house, the forthcoming holiday brings an extra sense of excitement along with it—a realization that this is not only what I love doing, it's also what I should be doing. So what could be better than that? How about combining them all into one super-mega-taco! More and recipe after the jump >> Mon Sep 22, 2008(Sans)Tandoori Chicken Indian is one cuisine I have rarely attempted to make at home. Since the closest grocery to my house abounds with Indian specialties, I always feel like I should be cooking it, but Indian recipes' lists of ingredients and procedures usually tend to be prohibitive, especially with such an inexpensive and delicious Indian restaurant only blocks away. Contemplating a move in the new year, I thought I should take advantage of the access I have to these spices and pastes and learn how to cook some of my Indian favorites. The grill, of course, was the first place I started. More and recipe after the jump >> |
 Salad with Grilled Radicchio & Knob Onions 
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