I get gifts! One I got this year was a box of assorted large bottles of spice mixes. I’ve enjoyed each unique blend, especially the Peruvian one, since it’s been a while since we have been able to frequent our favorite Peruvian restaurant here.
Tonight’s menu features the Cantanzaro spice mix. Cantanzaro is a city in Italy. So there are a lot of herbs this Italian girl recognizes: marjoram, basil, thyme, rosemary and oregano. And garlic, lots of garlic. But the kicker is the lemon and lemon peel.
It’s all very fresh for summer and great for grilling.
On the board tonight:
- Grilled Cantanzaro Herbed Chicken Breasts
- Grilled peppers and onions (toss sliced onions and favorite mix of peppers with olive oil, salt, pepper and grill in a grilling pan)
- Cucumber-Tomato Salad (recipe here)
- Gelato (recipes here)
More of my most requested grilling recipes.
From August 2013
A friend of mine spent a few months one summer experimenting with coffee rubs. This was one of my favorites. If you need something fun to do with your next grilled steak, this is a recipe to try. And with my love of blueberries, can’t go wrong with a blueberry coffeecake. Yum.
On the board tonight:
- Steak with Coffee Rub
- Green Beans w/Bacon & Onion
- Baked Potatoes
- Blueberry CoffeeCake
Steak with Coffee Rub
- 3 tbsp chili powder (pure ancho or a blend)
- 3 tbsp finely ground coffee (espresso works best)
- 1 ½ tbsp paprika (use a good one)
- 1 tbsp dark brown sugar
- 2 tsp dry mustard
- 1 tsp salt
- 1 tbsp fresh ground pepper
- 1 tsp ground coriander
- 1 to 1-1/2 lb of steak (rib-eye, sirloin, NY strip, etc) in 4 thick pieces
I’m trying to clean out the freezer, using up items before my weekly shopping trip. Since I can’t run out to pick up something I may have forgotten, I’ve had to get creative as I cook. Here are two meals made from what was in the house on those days.
My favorite Oven-Baked Fried Chicken and mashed potatoes, with a little twist: smoked brisket gravy. The thing about oven-baked chicken is there’s not enough drippings to make a good gravy. But in my freezer, I had little secret ingredient to make a great, smoky gravy: burnt ends. These were leftover from my very first smoked brisket. Continue reading
With the stay-at-home orders ongoing, once work wound down, I had more time to cook some “slow foods” – foods that take a bit more time and I haven’t had time for recently.
First up, grilled onions. I got a good deal on a bag of sweet yellow onions, so my drawer is full and I decided I needed to use up some. I love grilled onions, but to do them correctly takes time. About twenty minutes or more. Continue reading
Made my first batch of summer potato salad in my Multi-Pot. Recipe here.
Around here this cucumber and tomato salad with sweet onions is almost always in the fridge. I added some blanched broccoli to this batch as a change of pace. It’s in a simple vinaigrette of seasoned rice vinegar and oil with a sprinkle of garlic powder, onion powder, and thyme.
A Denver-ish omelet. More a frittata, although I did try to fold it over. Lacks mushrooms but it does have all the other elements: eggs, onions, green peppers, diced ham, and cheese.I’m loving this new stove.