Stuffed and Roasted Bell Peppers
When I was young, every Mexican restaurant had stuffed bell peppers on their menu. I am not sure why this is no longer true, because they...
Grilled Venison Backstrap
The backstrap is the best cut of venison. For those of you not familiar with venison, the backstrap is the tenderloin. Fortunately, we...
Lemons
In my opinion, the lemon is the most underutilized of all seasonings. Its use should not be limited to just water, tea, and lemonade. The...
Roasted Corn and Avocado Salad
Avocados are most commonly associated with guacamole or salad, but there are many other uses. This recipe produces a richly flavored...
Grilled Herbed Shrimp
Seafood and poultry both go well with herbs. I always use the more potent dried herbs when seasoning food prior to grilling. High heat...
Smoked Turkey Salad
To me, cooking is like playing with a chemistry set, always experimenting. I noticed that the ground smoked turkey I used for Smoked...
Smoke Ring Chemistry
Myoglobin, not blood, is what makes fresh meat red. It is an iron compound that stores oxygen for muscles to burn for energy. It is...
Barbecued Brisket with Old-style Barbecue Sauce
The brisket is not generally thought of as lean meat; however, an inside brisket trimmed of excess fat and slowly cooked is quite lean....
Grilled Vegetable Caponata
Caponata (kap-oh-Nah-tah) is a Sicilian dish, or antipasto, served at room temperature with hard bread or wafers. It is also good heated...
Curry Powder
Curry powder was developed by the British during their colonial rule to allow the taste of India to be taken home to England without...
