Yesterday was just another hamburger day, but the sides made it more than ordinary—roasted spaghetti squash and onion straws. Usually I roast this kind of squash in halves, cut side down in an inch of water for a half hour, … Continue reading Roasting the Sides
Nothing says spring like fresh local asparagus. The season is about done here and the grocery store stock later on will not be as tender, probably because it’s picked too early wherever it comes from. Our local asparagus, even when … Continue reading Grilled Shrimp and Spring Orzo
You can enjoy baby back ribs without the barbecue grill and all the sugary barbecue sauces any time of year. After all, it’s just pork 🐖. Think of some of your favorite ways to cook a pork roast or chops, … Continue reading Baby Back Ribs—You Don’t Need A Barbecue
Quick, because I’m using pork tenderloins instead of a cut that benefits from long cooking, like a pork shoulder. In fact, after browning the tenderloin cubes, You only add them to the sauce at the last minute before serving. One … Continue reading Quick Pork and Pepper Ragout
I’ve been on a short vacation and then fruitlessly hunting for deer, but before I went away, while we still had unusually warm weather, I cooked some beef short ribs on the grill in my cast iron dutch oven. I … Continue reading Braised Beef Short Ribs on the Grill
I know, it’s the middle of summer and not a holiday, where you usually expect to see a green bean casserole, but the garden keeps giving and there are only so many things to do with green beans. We don’t … Continue reading Garden Green Bean Casserole
Dragged out the deep fryer and mixed up some more 2-ingredient beer batter. Did that last year with perch, but I suspect people are still afraid of the simplicity of this batter, which I originally ran across for onion rings. … Continue reading Lake Erie Fried Walleye and Onion Rings
I like the dry heat of an oven for roasting meats and use my covered roasting pans a lot. Then I found a good slow cooker recipe for pulled pork that gave me another option when I didn’t want to … Continue reading Grill as Slow Cooker
No. Maybe. We eat a lot of burgers since we bought this grill, mostly because a grilled burger is both darned good and darned easy. I try to liven up those meals by grilling a variety of veggies at the … Continue reading Can You Grill Too Many Burgers in the Summer?
My husband is eating out all week with job candidates, so I’m taking the opportunity to eat eggplant. The first ratatouille, or more specifically “Ratatouille Provençale,” I ever made was from my Joy of Cooking (1967, p. 278). When I … Continue reading Ratatouille
It sounds fancier than it is. I’m simply cooking all the meat and vegetables on the grill instead of roasting or stir-frying, and then tossing them together with a little sauce of chicken stock, herbs, and a tiny splash of … Continue reading Kielbasi Casserole Deconstructed for the Grill
Some of my favorite bean recipes come from Annie Somerville’s Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant. (New York: Bantam, 1993). Today’s dinner is inspired by her “Warm Black Beans with Chilies and Cilantro” (p. 271), … Continue reading Country Style Ribs and Black Beans
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