Monthly Archives: June 2009

A Sauce for All Occasions

So, a few nights ago we were contemplating some grilled salmon — our new go-to meal (aside from grilled chicken breasts, of course). We wanted something tasty, but simple … something that wouldn’t require a long-soaking marinade or inventing a new rub.

So we turned to our new best friend, The Weber Real Grilling Cookbook, and found us a sauce that we thought would complement the fish nicely.

And boy, did it ever!

Tasty, tasty, tasty

Tasty, tasty, tasty

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Feaston-Style Dirty Rice

Andouille sausage is the most spicy meat ever created and will turn your mouth into a steaming pot of molten hot lava if you eat it.

And that’s coming from people you are coo-coo for spicy foods. We recently had Andouille sausage in some Feaston-style dirty rice.

As is its’ reputation, it delivered the Cajun kick.

The round lava coins can be spotted hiding in the spiced rice.

The round lava coins can be spotted hiding in the spiced rice.

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Mike’s Hall of Fame

It’s only been seven months since we started letting you in on our culinary adventures. We’ve amassed a lot of recipes since then.

It’s strange looking back on what I have had for breakfast, lunch or dinner for the past seven months. The scary part: once I started to go through our archives, I remember making every single one of these dishes.

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Well, It Is Re-Run Season

It’s summer and we are trying our best not to slack, but it seems it has finally stopped raining and it’s light out until, like 8:30!! and we have a bunch of cool projects in the works (one of which requires one of us to eat out several nights in a row) but we’re not ready to tell you about all that just yet.

Let’s just say that we’ve been a little crazed ’round these parts, so we’re starting off the week with leftovers. That’s right! Just the way Mom used to do it (I don’t know about you, but in my house, Sunday “dinner” usually started at 3 p.m. and included some kind of poultry, mashed potatoes and frozen or canned veggies. Mmmmmmm mmmmm! The grown ups got to take the leftovers with them to work the next day!)

Luckily, our meals are fresh, never frozen, and you’ll warm right up to them.

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The Ultimate Toppers

Earlier this week, we showed you how to grill a nice piece of meat and corn on the cob.

Granted, these dishes are probably alright the way they are. You could do them plain jane, maybe a little butter.

But if you really want your meal to sing you need the right toppings: Homemade barbecue sauce for the meat and a Parmesan butter cream for the corn.

It's a blend of butter, Parmesan cheese and Italian spices.

It's a blend of butter, Parmesan cheese and Italian spices.

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Grilled Corn on the Cob

After we picked up the huge chunk of meat that we told you about on Monday, we were in a quandary about what to eat with it. A quandary.

We couldn’t just have meat. That’s like not healthy and frankly not that satisfying.

Right in front of us was our answer. Corn 4 for $1. We bought two to grill.

This is truly grilled corn.

This is truly grilled corn.

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Authorities: Grilled Feast is Meaty, Corny

EASTON | A mob of hungry neighbors attacked a master griller, knocking him over only to get to his meat, officials said.

The mob followed the smell of roasting meat that was wafting through the South Side neighborhood and stole the meat off the grate using a set of tongs they pried from the griller’s hands, officials said.

The griller was taken to an area hospital for medical treatment and officials have not yet released his name.

Master chefs Mike and Michelle created this tantilizing dish for a truly grilled meal.

This is an artists conception of what the meal looked like, officials said.

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