Archive for ‘grilling’

July 8, 2012

Jerk Chicken

I love the flavors of good Caribbean food and the Jerk Seasoning in authentic cuisine is nothing like you can buy in a bottle. Although I must admit – the use of more than just a couple of habaneros really scared me (and I warned the family that our dinner might be way too spicy to eat), but in the end it was just the perfect level of heat for all to really enjoy! Thank goodness, I could not have been happier with the end results!

read more »

June 17, 2012

Black Bean Burgers

Summer is Grilling Season!

Now that Father’s Day is here , many Dads will be spending many a summer evening with a cold beverage in front of a hot grill. Instead of having Dad (or whoever) grill up your “normal burgers” for your next BBQ or July 4th – why not whip up these delicious black bean burgers?

read more »

June 3, 2012

Asparagus Grilled Cheese

No matter how fancy the cooking gets, sometimes there is nothing better than an awesome Grilled Cheese.

I love Grilled Cheese (and any type of warm grilled sandwich/panini if we are really being honest here). Unfortunately, all of those carbs and cheese calories are not what my pants really love – but it is just so good that who can resist! We are only here to enjoy our lives for a short period of time, so I figure as long as we stay healthy – we are going to eat well! So enjoy Grilled Cheese with Tomato Soup or Roasted Tomato Soup or Spicy Tomato Soup or Whatever you like!

ANYWAYS – back to today’s sandwich…..

read more »

May 26, 2012

Grilled Bottom Round Roast

There is nothing quite like steak. I know that I could never become a vegetarian mostly because of my love of red meat! Last week there was Bottom Round Roast on sale. Now this is a pretty tough cut of meat so it needs some marinating. But once you get a good marinate on a Bottom Roast they can be totally awesome, and pretty darn flavorful. Perfect for eating fresh off the grill with some Potatoes and then sliced thin as leftovers for salads or sandwiches or fajitas or whatever!!

After marinating the steak for 24 hours I knew it was going to be good.

read more »

January 16, 2012

London Broil

I love steak, but I have no idea how to grill. Luckily I grew up with a dad who was amazing at grilling and Rich seems to know his way around a grill pretty well and is willing to experiment if I find directions for him. It works out quite well when we grill “together” (I prep & make side dishes and he stands out in the cold)!!

London Broil is a pretty tough cut of meat which needs to be marinated, cooked medium rare, and sliced very thin. This was a good preparation of this meat but was still a little tough (cutting thinner might have helped?). I really enjoyed it and the leftovers have been amazing cut into chunky slices over top of a fresh Caesar Salad. I would not say that this is my favorite steak but it is a great preparation of this tougher (more economical) cut of meat.

Marinated & Grilled London Broil

  • 4 -5 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup Worcestershire
  • 1/4 cup dry red wine
  • kosher salt and fresh cracked pepper
  • 1 to 2 pound [top round] London Broil

Whisk the marinade ingredients together in a large bowl. Make several (about 10) small, shallow incisions all over the meat. Place the meat in the bowl and coat both sides with the marinade (rub the salt/pepper/garlic into the meat). Cover and marinate 6-8 hours or overnight. Be sure to flip the meat half-way through. After the meat has marinated, remove meat and discard the marinade.

Heat your outdoor grill on medium, lightly oil grate. Grill 7-9  minutes on each side for medium rare or until desired doneness. (If you can’t use your grill, you can also cook this using the broiler setting on your oven. Place it on a baking sheet on your top oven rack.)

Remove from heat, let rest for about 10 minutes. Slice as thin as possible. Serve with potatoes and a tasty side salad.

And I leave you with this, today’s Question of the Day… whats your favorite thing from the grill?

%d bloggers like this: