Grilled Brined Chicken with Garlic and Thyme Brine time 1 to 2 hours. Grilling time 10-14 minutes. Makes 4 servings. 1 bottle (16 oz.) Holland House White Cooking Wine with Lemon 3 Tbsp. chopped fresh thyme or 1 rounded Tbsp. dried thyme, crushed 2 large cloves garlic, pressed through a garlic press 2 Tbsp.… Read more
Grilled Chicken Balsamico Makes 4-6 servings 1-1/2 pounds chicken tenders 1/3 cup balsamic vinegar* (6% acidity) 2 tablespoons olive oil 2 tablespoons soy sauce 1 tablespoon minced fresh rosemary or 1 teaspoon dried, crushed 3 large cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon coarse-ground black pepper 6 (8-inch)… Read more
Figuring out what to have for dinner is not a new dilemma. We’ve been talking about it for a long time. Food magazines, food companies and cookbook authors have been on the subject for years. Rosie wrote about it last week. It helps a lot to have a weekly routine so you know what to buy, and… Read more
Pan-Roasted Romanesco 1) Cut Romanesco vertically into quarters; trim and discard core. Reserve leaves to cook with the romanesco. Cut them if they’re large. 2) Cut quarters into 1/2- inch thick wedges. 3) Heat a wide skillet over medium heat; add a generous pour of olive oil and a couple cloves of pressed or minced garlic. 4) Add Romanesco,… Read more
Patatas Bravas (makes 8 appetizer servings) 1 Tbsp. olive oil 1/2 tsp. salt 1/2 tsp. paprika 1-3/4 lbs. Russett baking potatoes or Yukon golds Preheat oven to 450ºF. In a large bowl, stir together olive oil, salt and paprika. Peel potatoes if using russets. Cut into 3/4 to 1-inch bite-size pieces; add to bowl and… Read more
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