This roasting method works with other vegetables besides onions: radicchio, endive, and eggplant are favorites.
This is one amazing steak. It’s simple to prepare and you get maximum flavor in a short period of time. Flank steak is a lean cut, so be careful you don’t overcook it; medium-rare is ideal.
I learned the essence of American barbecue when I worked as a cook in Atlanta, and I still crave that sticky, smoky, tender meat. We capture those memories when we cook with this sauce at our restaurants. With sweetness coming from the brown sugar, kiwi, and pear, plus the sharpness from the onion, soy sauce, and garlic, this sauce has everything you need for barbecue with a Korean touch. I always give credit to my mom for this recipe because she showed me how to make it. Over the years, I’ve made some modifications to take it to the next level, but don’t tell her! She believes that I am still using the same recipe she taught me all those years ago.
Skirt steaks come from two different muscles and are sometimes labeled as inside skirt steak or outside skirt steak. The more desirable outside skirt steak measures 3 to 4 inches wide and 1/2 to 1 inch thick. Avoid the inside skirt steak, which typically measures 5 to 7 inches wide and 1/4 to 1/2 inch thick, as it is very chewy. Skirt steak is most tender when cooked to medium (130 to 135 degrees). Thin steaks cook very quickly, so we recommend using an instant-read thermometer for a quick and accurate measurement.
In my humble opinion, the only thing better than roasted prime rib is smoked prime rib. The seductive flavor of the wood smoke and spice mingles with the flavorful beef to create a dish of epic proportions—trust me. When I’m looking for a real showstopper of a dish to impress guests, this is one of my go-to recipes. This technique calls for a higher smoker temperature and shorter cook time because you don’t want to push the meat past medium like you do with regular barbecue, since prime rib is a naturally tender cut.
This is a great recipe for people who are just getting their grill game going. Not only is it easy as pie to master, but the combination of grilled pork and mostarda is a showstopper. Mostarda is a sweet-and-savory condiment made with fruit, herbs, and spices that goes great not only with grilled meats but also rich cheeses. Mostarda can be stored for months in the refrigerator, so go ahead and make a big batch so you always have some on hand when you fire up the grill.
I absolutely love the flavor and aroma of real Mexican mole. It has an exotic quality to it from the nuts, chiles, spices, and bitter Mexican chocolate. The result is a deeply complex sauce that is rich, multidimensional, and unforgettable. I know the ingredient list looks long and intimidating, but I think you’ll agree that the results are worth the effort. Save this recipe for a special dinner with family or friends. I like to serve this dish over steamed rice with plenty of fresh cilantro and Spicy Marinated Onions.
Fresh salmon is cut into bite-sized chunks and skewered with alternating slices of fresh lemon. They are given a quick grill and then finished with a fresh basil vinaigrette.
Clams, mussels, and oysters belong to the group of shellfish known as bivalves, and they can all be grilled in the same fashion. These two-shelled creatures are easy to cook; when they open, they are done. One of the biggest challenges when cooking bivalves is making sure they are clean. Even perfectly cooked clams and mussels can be made inedible by lingering sand. Over the course of developing our recipe, we learned that careful shopping plays the most important role in minimizing your kitchen work and ensuring that your shellfish are free of grit. While steaming is the easiest way to cook clams and mussels (oysters are often eaten raw on the half shell), grilling these bivalves is an appealing option, especially for summer entertaining. It's also an incredibly simple preparation. The key to great bivalves on the grill is not to move the shellfish around too much, and to handle them carefully once they open. You want to preserve the natural juices, so when they open, transfer them with tongs to a platter, holding them steady so as not to spill any of the liquid. Add an easy sauce or flavored butter to complement the natural brininess of the shellfish.