Dungeness crab is in season here is a recipe for grilled crab, via The Sacramento Bee.

Share

Every Christmas Day our family cooks a prime rib with Yorkshire pudding and a beef jus (made from beef-veal stock), and there’s no better way to cook a rack of beef or a whole beef tenderloin than this combination grill-roast method, which I’ve written about here before and in Ruhlman’s Twenty: A Cook’s Manifesto. It gives the meat great grilled flavor and allows you perfect control of temperatures and timing (the grilling can be done up to three days before the final cooking). The ribs themselves are an added benefit. You can serve them immediately, but I like to save them for a second leftover meal the next day. They’re delicious spread with some Dijon mustard and bread crumbs, cayenne if you like it hot, then broiled. When ordering the roast, I plan on 1 Read On »

Share

A great recipe for grilled trout with yellow beans and grape shoots from Peter Minakis, via Kalofagas.

Share

Lydia Walshin of the Perfect pantry shares her recipe for grilled honey lime chicken, via The Perfect Pantry.

Share

On Thanksgiving, I offered a roast/braise combination cooking technique for turkey. Interesting that I use a dual cooking technique for our traditional holiday Christmas meal as well. The Grill/Roast method, which I write about in Ruhlman’s Twenty. I don’t think there’s a better way to cook a rack of beef (or a whole beef tenderloin) than this combination grill-roast method. It gives the meat great grilled flavor and allows you perfect control of temperatures and timing. I use the method in during holidays, to serve beef tenderloin sandwiches on a buffet or a rack of beef for a large group of people because I can grill the beef a day ahead if I want and then just finish it in the oven. Flavor the meat on the grill, finish it in the oven. It’s beautiful. Read On »

Share