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Like so many people in this part of the country this time of year, we are looking for as many ways as possible to incorporate tomatoes into our meals. Making a fresh salsa for grilled fish or poultry is a quick and tasty way to do so.
Continue reading ‘Grilled Halibut with Mango Salsa’
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Pork tenderloin is one of the easiest and best cuts of meat for the grill. It’s lean, cooks evenly, and is just the right size for a small family (or, in our case, a medium-sized family when the kids are still little). Any kind of rub will do here, though I am particularly fond of the Tom Douglas rubs.
Continue reading ‘Grilled Pork Tenderloin with Maple-Mustard Sauce’
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This may be the perfect summer appetizer (or side dish, if you prefer). You can use whatever vegetables are in season and available and you can put them on the grill while it’s heating up for cooking your main course. The green chile and cilantro in the vinaigrette work very well with the grilled vegetables, but would also make the dressing perfect for grilled salmon, pork, or chicken.
Continue reading ‘Grilled Vegetables with Scallion-Serrano Vinaigrette’
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Yesterday my father-in-law celebrated his 62nd latest birthday by having dinner with us. This is the first of three posts from that dinner. This slightly-spicy steak recipe is from Rick Bayless’ new cookbook. The salsa (which will last in the fridge for a week or more) adds some nice heat and roast-vegetable flavor to the steak.
Julio's Delicatessen 