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  • Savoring the Southwest: Taos Grilled Pork
    Savoring the Southwest: Taos Grilled Pork
    It doesn't matter what time of the year it is, out here in the great American Southwest we grill no matter what the weather is. The reason we grill so much is the simple fact that grilled meats just taste better. Whether the meat is marinated...
  • From Fusion Asiana: Cambodian Garlic and Ginger Grilled Pork
    From Fusion Asiana: Cambodian Garlic and Ginger Grilled Pork
    One of the great joys about traveling throughout Asia is partaking in the wonderful myriad of street foods. It seems as if every street has various food vendors and the aroma on these streets is culinary heaven. One of the highlights of visiting...
  • Savoring the Southwest: Bee Stung Chipotle Grilled Chicken
    Savoring the Southwest: Bee Stung Chipotle Grilled Chicken
    When it comes to the authentic food of the great American Southwest, people often marvel at the fact many of our dishes have a slight natural sweetness to them. The secret we use is simple and natural. We use bee vomit. Huh? Yes, we use bee vomit ...
  • Marinade, Brine and Dry Rub Spices
    Marinade this…..
    If someone were to ask you the difference between a marinade and a brine, would you know the answer? If so, do you have a basic idea of how to accomplish either of these methods? What about a rub and it’s ingredients? Don’t have a clue...
  • Thai Grilled Pork
    Fusion Asiana: Thai Grilled Pork
    When it comes to the art of grilling, very few countries can beat the countries which make up Asia. Matter-of-fact, when it comes to modern day grilling, one can make a very good argument that Asia created this culinary genre. So popular is...
  • Honey Glazed Chipotle Grilled Chicken
    Have a Spicy 2015 with Honey Glazed Chipotle Grilled Chicken
    It is that time of the year again where were say goodbye to the old and ring in the new. It is also the time of the year when we decide to make resolutions and often times those resolutions have to do with health. This is where we come in because...
  • Grilled Shirimp
    Anthony Jack Wood Fired Grill Serves Delicious Steaks and Seafood
    Anthony Jack Wood Fired Grill located at 32 Center Street in Southington is great place to come during the holidays and winter. It is a family owned and operated business. They serve steak, seafood and pork cooked on an open wood fired grill. They...
  • SteakChamp, a perfect medium rare steak
    SteakChamp Thermometer, perfectly cooked steaks every time
    Slicing into a beautifully cooked steak can be a picture of perfection. The seared outside with the delicate pink inside can make any meat lover salivate. But, when the precious steak is overcooked to a sad grey color, the meal is less appetizing....
  • Grilled salmon with heirloom tomatoes
    Grilled salmon with roasted heirloom tomatoes recipe
    When summer produce still graces the stands at your farmers' market, it's natural to be in denial that fall has come. This recipe is a simple tribute to late-season heirloom tomatoes and eggplant that's easily prepared for a casual...
  • BBQ Beef Burger
    Recipes: BBQ burger pocket
    Sometimes Food Lion provides its customers a booklet of coupons and a set of recipes that can be made with those items that can be bought with the discount the company is providing.The recipe which most intrigued me in their latest booklet is this...
  • Grassi 2011 Cabernet bottles
    Grassi 2011 and Mt Brave 2010: Two Napa Cab “mineral depth charges”
    We get so caught up in our Cali “fruit bombs” that I think we forget some of our bigger and denser wine options that take a little more time to understand. Brooding red wines with incredible longevity, in the bottle and in the glass,...
  • Sapporo baby back ribs
    Richard Wachtel's Sapporo teriyaki pork ribs recipe
    "The light and refreshing flavor of Sapporo beer blended perfectly with the rub and glaze I used in this recipe to really elevate the flavor of the ribs," says Rich Wachtel, author of GrillingwithRich.com. "The salt of the ribs...
  • Savoring the Southwest: Grilled Chicken and Bok Choy Salad
    Savoring the Southwest: Grilled Chicken and Bok Choy Salad
    ** Savoring the Southwest is a new cooking/food column from internationally acclaimed chef and bestselling cookbook author, Larry Edwards. In this Examiner exclusive series, the chef will take you through the wonders of Southwest cooking and food....
  • Ham Steak
    What are ham steaks and how do you grill them?
    There comes a time every now and then when the ham cravings come calling. Yet, the thought of cooking a big ol' hunk of meat for hours on end quickly dispels the whole notion. Ham steaks are a quick and economical way to satisfy those cravings...
  • Enter to win the Ball Park Brand America's Finest Grill contest
    Enter to win the Ball Park Brand America's Finest Grill contest
    What is 19 feet long, with two double wide grills, a beer tap for two kegs, seating for up to 8 adults, a Mount Rushmore-themed condiment station, a Bluetooth wireless soundstation, LED weather-proof lighting, and a flagpole? It’s none other...