Help! I undercooked the steak. What should I do?

Last night I was cooking a really nice meat on the gas grill and took the steaks off too early. I let the meat rest and only after it had cooled for ten minutes did I figure out that the steaks were way to Rare in the middle. [more]

Ribeye steak on a gas grill

Cooking ribeye steak on a gas grill is a relatively simple job and one that is most rewarding. Ribeye does best when cooked on a high heat, so be sure to preheat the grill prior to cooking. I highly … [more]

Grilled Figs with Rosemary and Honey

Kadota figs herald the beginning of late summer. Here is a delightful way to enjoy them. (Serves two) [more]

Grilled Lamb Souvlaki

If you want to know why the Greeks eat so much lamb, just try this recipe. It is perfect for dinner parties and large groups, and provided you have the time to let the meat marinate this a delicious … [more]

The Mexican Currant

A surprisingly great taste of black currant and tequila. Great with grilled foods. [more]

Carolines Award Winning Baby Back Ribs - Memphis In May 1987

Back in the mid 80’s my baby sister got on a plane in Shannon (Ireland) and flew off to Memphis with her recipe for baby back ribs..arrived at “Memphis in May” and won first prize in her … [more]

The perfect hamburger

For years I searched for the perfect hamburger. I tried every filler and spice known to man, but time and time again the results were lackluster at best. Then like so many good things, the answer … [more]

Just “2” Good Ribs

As with any ribs done right this will take a little time, but it is worth the investment. This recipe is a hybrid of many and it seems to work well. As for where the name came from, you will get a … [more]

Ribeye Steak

I am a firm believer in letting the meat speak for itself. Steakhouses that hawk fancy sauces are places that I avoid. If they are famous for their sauce, then I must question why they are covering … [more]

Farm Coleslaw

This seems to always be a staple at cookouts. Goes great with Just “2” good ribs or any ribs for that matter and a side of cornbread . Vegetarians will love this too. Makes about 10 … [more]

Chloe's Fish with Eyes

I love to eat fish with eyes. My papa’s friend David told me that some people love to eat the eyes, except I don’t. But I love the fish. Here’s how we make it. [more]

Fajita Marinade

This is a flavorful alternative to the delicious and simple flank steak recipe. Serve this with corn tortillias and grilled onions and sweet peppers. [more]

Barbecued banana

The coals are dying down. The last remnants of charred meat are removed from the barbecue and you are wondering what to do with that glorious, fading heat. There is only one thing to do. Indulge … [more]

Black barbecue sauce

There are so many variations on what can be called barbecue sauce, and so many of them are great. This one is pretty subtle with sweetness, edge and hint of smoke. Quantities are a guide. [more]

Lamb Souvlaki on the Rotisserie

If you want to know why the Greeks eat so much lamb, just try this recipe. It is perfect for dinner parties and large groups, and provided you have the time to let the meat marinate this a delicious … [more]

Mesquite Grilled Middle Eastern Lavender Lamb

After finding this incredable Walnut Oil I searched high and wide for new recipes. I modified this marinade recipe I’ve had for years. It really makes the difference. [more]

Balsamic Glaze for Lamb

This is a wonderful glaze for when you are making lamb. I especially love it with rack of lamb , but it goes with well with any cut. [more]

Rack of Lamb with Balsamic, Rosemary, and Pink Peppercorn Glaze

Here is a great way to cook a rack of lamb. The sweetness of the sugar and vinegar compliment the nuttiness and slight heat of peppercorns. [more]

Chicken Souvlaki with Tzatziki sauce

Ever the procrastinator in law school, I compiled a notebook with recipe clippings. My grades settled to the middle of the pack, but I graduated with one fantastic cookbook. I hope you enjoy this … [more]

Melt-in-Your-Mouth Baby Back Ribs

I Love ribs but was always too fearful to try cooking them. I know what I like and it is difficult to find them. Neither my mother’s nor most restaurant’s made me want more. Then I … [more]

Syndicate content