Pizza Pie In The Sky

Pizza - who doesn't like pizza and who ever doesnt like pizza is a freak and has no business reading this post so if thats you - toodles.

I made a few pizzas, a clam pizza or two a tomato pie and a garlic pie.

 The greatest thing about this grill his how blazing hot it gets. I have two types of pizza stones and the grill is big enough to accommodate them both and neither one is hotter than the other, they are both blazing hot.

 The only thing left to do now is slice them up, pour a cold beverage and enjoy.

Tropical Flavors in Sub Tropical Town

It is not a well known fact but New York City is considered sub tropical in the summer time and if any of you have ever been here at that time you would most definitely agree. In order to honor the pending tropical heat wave that will soon be upon us I made some ribs and some big fat prawns.

The ribs were slathered in a garlic and ginger with pineapple and vegetable oil emulsion (I put everything in the blender and it got thick like a mayonnaise) then wrapped up the coated ribs in banana leaves and then in foil and cooked until tender and delicious. The prawns were tossed with a little seasoned salt and thrown directly on the grill near the end of the cooking time for the ribs. 

There is something about the banana leaf that both adds flavor and helps tenderize the meat - its awesome because it feels like super secret trick.

chicken - its whats for dinner

Check out my latest post for Char-Broil - I call it Malibu Chicken!

Check Out My Latest Post For Char-Broil - RIBS BABY

As a Char-Broil All Star I am fortunate enough to be around some of the best BBQ people out there and I have to say that a little bit of it has rubbed off on me - check out my latest post - all about the tasty rib - a chocolate and thyme tasty rib with a nice grilled apple finishing sauce -

A Belly Full of Airwaves

I have my little introductory kick off for my new radio show and its complete with absolutely nothing but that doenst mean it will stay that way. I will be formatting future shows under these specific categories so if there is something you would like to know or if you would like to contribute in some way let me know.

° Whats Fresh and Tasty - I will explore whats in season now and whats going to be in season soon.

° Whats Grilling - Grilling tips and techniques as well as rubs and smokes and marinades

° What's Cooking in My Kitchen - I will talk about what I have on my plate lately

° Gotta Feed The Kid™ - My on going quest to create unique, simple and exciting meals for kids

For now you can listen to my mistake ridden first run. I hope it teases you enough to tune in and call in.

Grilled Scallops and Baby Octopus With Squid Ink Risotto and Asian Slaw

Check out my latest post for Char-Broil - fancy schmancy. Grilled Scallops and Baby Octopus with Squid Ink Risotto and Asian Slaw - Spring is almost here!

Giveaway - Yup - stuff for free!

Julie Reinhardt has a great cookbook - and this one is signed not only by the author herself but by the grand champion of all things pork Danielle "Diva Q" Dimovksy and its easy breezy to win it - all you have to do is go to Julie's blog or website and leave a comment pertaining to the post you are commenting on ...but you have to weave in that you want the book. I know this sounds super simple because it is, we were going to create this long list of quirks and facts about Julie and make you memorize each and everyone of them then Pin them and Tweet them and create a Facebook page that you could LIKE and make you jump through hoops and then sleep on a bed of nails, this seemed easier. BUT.....here is the catch - on this post you have to say the ONE thing that I have in common with these two women, only the correct answers will be eligible for the drawing. GOOD LUCK!

Use your Grill Like a Condiment - it Adds Layers and Layers of Flavor!

This is a post I did for Char-Broil that first appeared here November 16, 2011.

For me the best tasting things have layers and layers of flavors and I am not talking about a muddled jumble of tastes I am talking about clean and distinct flavors. One way to add one more layer of flavor is with your grill. Yes thats right your grill. Who can deny that unique smokiness adds an element that cant be beat.

Faced with some big fat duck breasts and my need for flavor I instantly knew the grill was going enhance my final dish. Once the fat from these breasts hits the grill and that smoky sizzle starts to happen you are already on the flavor train.

Nicely seared duck breasts then get roasted until they reach an internal temp of 120 degrees F allowed to rest then they are chopped up, fat and all and placed into a terrine to simmer in a water bath for another 45 minutes.

After their little cooking water bath they are allowed to cool then I added a bit of gelatine and they are cooled over night, when they are done they look like this.

At this point you can use the duck terrine as an appetizer.

Or you can make larger portions and serve it as a salad or a first course. Whats my point here? My point is the next time you want to add a little more flavor with out adding more seasonings think of your grill, you have a huge and distinct flavor profile waiting to grace your dishes - even dishes that dont seem like BBQ, not one little bit.

grillin' without a license

Ok busted, but I do have a Permit, bah dum dum. I finally got around to hookin' that baby up and I need to tell you - its good.



The texture is firm the flavor is mild and, get this, citrusy, yeah you heard that right - this fish has a slight lemon tang to it that is very pleasant. I am glad I took the chance on this fish, it was unusual for the market and I rather doubt I will see it again, it tastes like chicken!




Criss cross fish (I know I said I didnt want to grill it but I couldnt come up with anything better) a little sweet potato, a little pea puree, a drizzle swirl of acacia truffle honey and all hands have been dealt.