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Posts Tagged ‘grill’

by Caitlin Saniga

Grilled beets and peaches with poppyseed dressing

I’m clinging on to every last excuse to use the grill before fall really kicks in. These beets took on a nice, mildly smoky flavor, and the scallion and peaches tasted all-out grilled. Tip for the beets: If the paper towel method for rubbing away the skin seems like too much of a mess, run the beets under cold water while peeling instead.


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by Caitlin Saniga

Grilled tenderloin

The mustard-curry sauce formed a nice crispy crust on the grill, but the center of the meat stayed moist and tender. Next time, I might serve this dish with saffron rice and mint or mango chutney. And grilled peaches for dessert is a must.


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by Caitlin Saniga

Smoky sweet corn chowder

One reason it pays to get along with your neighbors: trading dinners. I was out burying the corn husks from this recipe in my compost pile when my neighbor Ted called to me from his porch. “Stay right there!” he shouted. When he met me on the lawn, he was holding a covered glass bowl of barbecue pork. So when the chowder was done a half-hour later, I cleaned his bowl, filled it with a couple of servings and knocked on his door. Corn chowder and barbecue pork — now that’s a combination. His words, not mine.

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by Caitlin Saniga

Polichinki with grilled apricot filling, Greek yogurt and spicy candied walnuts

I vividly remember many Sunday afternoons of my childhood spent sitting at Baboo’s kitchen table with three plates spread out in front of me: one for a never-ending supply of super-thin fried pancakes, one to use as a filling and rolling station and another one to pile up the finished palacinka. Baboo kept two or three pans going on the stove at one time, and she didn’t stop until she’d made enough pancakes for our whole family (six at the time), which was about 30 palacinka. My goal was to keep the supply plate empty, so with as much efficiency as I could muster, I’d select jelly or yogurt or cottage cheese, and then fill and roll the palacinka, creating an ever-larger mound. My favorite filling was strawberry jelly, but we experimented with lots of flavors: grape, mint, raspberry, even apple butter. But Baboo’s favorite was apricot. With that in mind, I created this recipe. I doubt she’d ever make something like this in her kitchen, but I bet she’d have liked it.

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by Caitlin Saniga

Balsamic pork kebabs with smoky peach sauce

Marinating the pork in vinegar makes it extra tender. But the star of this dish is the smoky peach sauce. Don’t be afraid of black char when you’re grilling the peaches. It adds flavor!


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by Caitlin Saniga

Grilled apricot with Greek yogurt and granola

Every time I fire up the grill, I feel the need to grill everything in my fridge. This time I grabbed some apricots and drew inspiration from a simple first course I had at Pomegranate Inn during my trip to Portland, Maine. There, they serve roasted peaches with homemade creme freche, granola and mint. My grilling method added lots more smoky flavor, and the Greek yogurt was a nice stand-in for the creme freche. Honey sweetened the deal.


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by Caitlin Saniga

Coriander-garlic lamb kebabs

I’d never cooked with lamb before this, and one thing I learned is that the leg is a somewhat complex piece of meat. The one I bought included the bone and had lots of fat on the outer edge. I understand that if you buy leg of lamb by the pound from a butcher, you can request to have the bone removed and the fat trimmed. I’d suggest going that route to cut back on prep time, but it was kind of fun to dissect the piece myself. It definitely helped me get acquainted with this new-to-me red meat.


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