On Labor Day I did what most Americans do—which is heat up the old grill and have a barbecue. So, what else is new? With me, it was that I didn’t go the usual burgers and franks route. I decided this time around to grill portobello burgers.… Read more...
When the precooked package pizza crust came out years go, it was a game changer. Now you could have ready-made pizza without the bother of having to make pizza dough, which was a challenge in itself depending on the ingredients used. … Read more...
In our family, Pollo Empanado or Breaded Chicken has long been a favorite. It’s one of the poultry recipes that is featured in my first cookbook, Puerto Rican Cuisine in America (Running Press). Over the years we have experimented by using such ingredients as soy sauce, mustard, and salad dressing for dipping the chicken.… Read more...
This is a recipe I got from an old cookbook I’ve had for years. The book is Greek Cooking by Ruth Kershner. The book was published in 1977. It’s an oldie but goodie; and most likely out of print. I enjoy Greek cuisine and Greek wines.… Read more...
At the beginning of the summer I purchased a parsley herb plant. And the sucker took off. I now have a veritable jungle of parsley. So I have to use it up before the Fall hits our area. This recipe is one of those efforts.… Read more...
This is my personal recipe for Pesto Chicken. I guess you could call it Pesto Chicken Nuyorican style. It’s different from other pesto chicken recipes in that we use a whole chicken, cut up, and not chicken breasts as is done in most recipes.… Read more...
If grilled burgers are the regular norm, then grilled Stuffed Burgers is the haute cuisine of grilling burger meat. This is special dish. The stuffing is Portobello mushrooms along with cheese of your choice (we prefer either blue cheese or mozzarella).… Read more...
This is my favorite grilled pork chop dish. Why? Simply because it can include a fruit spread, jelly or jam—whatever you have in the fridge to give it a sweet touch. That, combined with the garlic (and we love garlic), makes it divine.… Read more...
The most common way to cook mussels is simply, after cleaning the suckers, place in a pan, add a splash of water (or white wine or broth), bring to a boil, cover with a lid and cook for 5 minutes. Stir the mussels and check to see if they have open, and serve.… Read more...
This is a recipe for grilling steak that I got from Bobby Flay’s cookbook, “Grilling for Life.” I’m always on the lookout for a good grilling dish. This one fits the bill. It’s got avocado, chilies, oregano, cilantro, the works. While the gill is hot, and you need a unique option, this it it.… Read more...
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