TIP OF THE DAY: Make Garlic Bread

[1] Garlic bread made on the grill with Lucero garlic olive oil. The recipe is below. (photo courtesy Lucero). [2] Baked in the oven. Here’s the recipe from Taste Of Home. [3] Italian garlic (photo courtesy Burpee).   Now that grilling season is on, make one of our favorite foods to come off the grill:…
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TIP OF THE DAY: Shishito Chile (Or Pepper Or Chile Pepper)

Before cooking, bright green. Photo courtesy SpoonForkBacon.com.   The shishito pepper is a relative newcomer to American cuisine. Finger-shaped, slender and sweet (not hot), it is growing in popularity as a snack, blistered on the stove top or grill. The shishito is named after its shape: The tip of the chili pepper was seen to…
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TIP OF THE DAY: Paella On The Grill

We love paella and don’t make it often enough. So when Fagor wrote to us about their paella pan and included a recipe to make it on the grill, our ears perked up. PAELLA HISTORY Paella (pronounced pie-AY-ya) originated in Valencia, a region on the Mediterranean (east) coast of Spain. It was originally a peasant…
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TIP OF THE DAY: Grilled Fish Garnish

Dorado (mahi-mahi), garnished with creamed spinach, toasted breadcrumbs and crabmeat. Photo courtesy Bonefish Grill.   You may be eating more grilled, pan-sautéed or poached fish for health or for Lent. But it doesn’t have to be dull. The photo at left shows “Dorado Rockefeller,” a riff on Oysters Rockefeller, which tops oysters with creamed spinach…
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TIP OF THE DAY: Try Smoked Sea Salt

Smoked sea salt ranges from pale, like Maldon (in photo), to dark brown. Photo courtesy Realfoods.co.uk.   What can you do if you have a gas grill, but crave the smoky flavor of meat grilled over wood chips? Michaele Musel, chef of Double R Ranch Co., producers of aged beef, suggests this option for those…
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