Click here for a PDF of this recipe without photos. Continue reading ‘Grilled Ratatouille’
Archive Page 7
Grilled Skirt Steak with Salsa Verde
Published July 21, 2011 Beef , Grilldome , Main Course 2 Comments
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If you have a food processor with a grater attachment, this is an easy weekday dinner. Peel and quickly process some vegetables, cook them for about 10 minutes, cook some fish, and you’re done.
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This is a very mild but very tasty dish – great if you’re serving kids or people who aren’t interested in Indian dishes with more spice or heat. Serve with rice, naan, or both.
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My uncle Jeff recently sent my daughter a signed Lee Brothers cookbook after attending an event they hosted. On Memorial Day, we cooked our entire meal from the book. Photos of the other dishes below the fold. This particular recipe calls for fresh figs, but we were unable to find them in late May in Indiana, so we substituted fresh cherries.
Continue reading ‘Pork Tenderloin with Madeira and Cherry Gravy’
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The cakes are quick and easy to make – especially if you have a standing mixer – and would be great with whatever fruit is fresh, ripe, and in-season.
Continue reading ‘Buttermilk Pudding Cakes with Sugared Raspberries’
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This dish sounds strange, but the flavor was excellent (sweet, salty, a little spicy). Easy to make and definitely worth a try.
Roast Beef Tenderloin with Roast Tomatoes, Garlic, and Arugula
Published May 9, 2011 Beef , Main Course 2 Comments
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I had the opportunity to celebrate Mothers’ Day with six wonderful mothers: my wife Alison, my mom Toni, my grandma Joanne, my mother-in-law Jean, my sister-in-law Gemma, and my sister-in-law Courtney. On the menu, among other things, was this beef tenderloin dish, the recipe for which I got from my colleague Richard Lucey (who you may remember from such blog posts as Braised Beef Cheeks).
Continue reading ‘Roast Beef Tenderloin with Roast Tomatoes, Garlic, and Arugula’
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This recipe is the Cook’s Illustrated take on Pasta Primavera. The preparation is similar to risotto – the dry pasta is sauteed in oil first, then simmered in just the right amount of liquid.
Julio's Delicatessen 