This recipe is down and dirty and our new go-to summertime quick and easy dinner.
Gather up everything there is to love about Vietnamese food and put it in one dish and you'd probably have this salad.
Cooking outdoors without the high-tech benefits of thermostats and heavy gauge saucepans requires greater vigilance and knowledge than anything demanded from indoor cooking, but there's an easy way to tilt the odds in your favor -- indirect grilling.
The haunting scent of allspice balanced with bright lemon juice and flecks of nuts make these Middle Eastern kofta (meat patties) hard to resist. This recipe is Sally’s savior as she lives with a major carnivore (exactly the opposite of how she likes to eat). She uses 80% to 85% ground chuck, but because there is so much flavor here, you can use leaner meat and still have no fear of cooking them to well done as recommended. Serve them with simple brown jasmine rice or the Golden Rice Salad, and a spoonful of Cucumber Yogurt Salad.
We couldn't believe how outrageously yummy these halibut skewers are. Crusty Italian bread and halibut are seasoned with fresh rosemary, then woven with pancetta and grilled until golden.
I love kebabs, which is why I can't help making them at any backyard party. These kebabs utilize the same combination of herbs that I add to many of my dishes: mint, parsley and cilantro. Here, the addition of grated onion keeps the meat moist. Even a well-fed sheikh would be proud of this dish!
Serves 4 to 6
We're always game for a good ceremonial burning.
This is such a wonderfully fresh salad, full of different tastes and textures: charred, spicy, herbal, naturally acidic, and crisp. I love to serve this as a palate-cleansing salad course.
A round of “Kumbaya,” anyone? Even when campfire is swapped for grill, these iconic outdoor sweet treats are still the ultimate, undefeated crowd pleaser, intoning young hearts, be free tonight with every ooey-gooey mouthful!