A lot of people think of beef tenderloin as a special occasion dish, but if you can get a decent deal on it, or you’ve got a summer celebration planned, why wait for Christmas dinner? And guess what? You can take it outside. This cut of beef is delicious grilled. In this video, Chris Prosperi, […]
grilling
Grilled Block Island Swordfish with Grilled Corn on the Cob
Swordfish is one of the easiest, most forgiving types of fish fillets to grill, as it’s firm and holds together well while being cooked and turned. Although the name of this recipe, from Bud’s Fish Market in Branford, Connecticut, calls for Block Island swordfish, you can use any swordfish you find in your local market. […]
How to Grill Fish Without Sticking
When people ask Food Schmooze® contributor Chris Prosperi how to grill fish, what they’re really asking him is how to grill fish so it doesn’t stick to the grill grates, and how to prevent the fish from falling through the grates and on to the fire. Chris solves both these problems by making his grill a “non-stick” grill. Here’s how it does it.
Grilled Hanger Steak
You can’t beat a flavorful marinade for steak, especially for a cut like hanger, which has a wonderful toothsome texture. Its compact narrow, half-foot-long pieces make it easy to maneuver around a small grill. To serve, slice it on the bias, against the grain. With potatoes and vegetables, a little goes a long way in […]
Great Italian Red for Grilled Foods
The Nino Negri vineyard, tucked in a valley just past Lake Como, produces a beautiful red, Quadrio, at $17, that is perfect with grilled vegetables, meats, pizzas and more. Use the label here to read to your wine store. Tell them the distributor is Frederick Wildman & Sons.
Quick and Easy Grilled Ham and Pineapple
Every time I go through the meat section of the supermarket I pass by these 3/4 inch- to 1-inch ham steaks packaged and ready to go. I always wonder what people do with them. This week, while sifting through the case trying to find something to grill that won’t break the bank, I notice the […]
