Do you love garlic? I mean really love garlic? If the answer is yes, then oh are you in for a treat. One of my favorite dishes is French Country Forty-Clove Garlic Chicken. Leave it to the French to truly endulge!
Continue reading “For the True Garlic Lovers – Awesome Garlic Chicken Thighs”
Rib Eye Steak has awesome flavor all on its own. Season with salt and pepper, grill it up and there you go. The most prized cut of roast is the rib eye roast which is boneless and cut from the most tender portion of the rib section. Ask any cowboy and they will say it’s gotta be Rib Eye all the way.
Way back when, in another life, I was introduced to Mahi-Mahi. It really didn’t seem to matter how it was prepared – each dish was different from any other Mahi-Mahi I had ever tasted. I so loved the Mahi-Mahi in this prior life, that I looked for it every day. The fish itself was superior in flavor and texture with meat that was firm and sweet, with just the right amount of flake. It became the Mahi-Mahi by which all others are compared and fail to measure up to expectations. To be honest, it’s not a very fair comparison. My first introduction to Mahi-Mahi was on the island of Bora-Bora, so beautiful they named it twice.
Continue reading “Pan-Roasted Glazed Mahi-Mahi with Pineapple Fried Rice”
Have you used Uncle Ben’s Ready Rice packages? Come on, fess up. After all, these rice packages come in a variety of flavors – everything from plain white rice to Rice Pilaf. Convenient? You bet. Shake/mix contents of package, slit corners to vent and pop in the micro-wave on high for 90 seconds. That’s it – quick and oh so easy.
Continue reading “Long Grain and Wild Rice, Easy and Convenient”
Let’s start with what the heck is Mema Style? Mema is me – it’s what my grandchildren call me. If you hail from Texas or are a fan of “The Big Bang Theory” and its spin-off “Young Sheldon” then you know what I’m talking about. Mema is Texan for Grandma. In our house, there is a bit more to the whole Mema thing, especially since no one in my family actually hails from Texas.
Once upon a time on a beautiful spring day, the Kiddo, Hubby and I were helping Dad with a few chores around the farm – tilling the garden, pruning the trees – burning the dead wood – all the usual farm chores. Physical work, and helping out around the farm is good for the soul.
Continue reading “Patty Melts with Grilled Onions on Sourdough”
This year, I want to plant some Rosemary bushes in the back yard. I love the smell of Rosemary. It will be a few years until I can “harvest” clipping for skewers. In the meantime an early morning stroll through the farmer’s markets is always a joy.
Continue reading “Portuguese Marinated Surf and Turf on Rosemary Skewers”
Growing up, one of the dishes I can remember my Dad making was Sweet and Sour Spare Ribs. It was to die for delicious – and the sauce was a deep, beautiful red. The pork was falling off the bone. It was the best Sweet and Sour Ribs ever!
I will never forget the first time I ever had Beer Can Chicken. I thought it was the wildest thing I had ever seen. We were at a backyard barbecue with good friends. I looked out onto the back patio, where the man of the house was checking on his smokey chicken. Oh my word – the chicken was standing up on the grill!. What in the world? I had to ask, what was supporting the chicken like that. Our friend smiled and said it was a can of beer. Seems he had been barbecuing chicken with a can of beer shoved into the cavity for years.
Continue reading “Smokey Grilled Beer-Can Chicken with Cola Barbecue Sauce”
Can we talk steaks for a moment? The two biggest “rivals” for grilled steak has to be Porterhouse vs T-Bone. Both steaks come from the short loin, consisting of two cuts of meat on one cut of steak separated by the T-shaped bone.
Continue reading “Rockin’ Grilled Porterhouse – Need I Say More?”
Have I mentioned that I simply adore Piccata dishes? There’s something extraordinary about the way the buttery, lemony wine and capers sauce dances on my tongue that is out of this world!
In the mood for a little get away? Silly question . . . who doesn’t need a little get away? Wouldn’t it be great to bring all your friends and family to a tropical island get away? With a little imagination and some simple planning, you can transport yourself to a vacation paradise without breaking the bank. If you happen to have a backyard pool, all the better. If not, get a little wading pool, toss it in the yard and put your outdoor chairs around the pool. If it’s a one-time use, you could even put a few bags of sand into the bottom of the pool for that “beach” feel.
Did you know that the French Dip Sandwich isn’t French? No surprise there. About the only thing French is the use of Au Jus. Strictly speaking, Au Jus is a French culinary term meaning “with juice”. It refers to meat dishes prepared or served together with a light gravy, or broth, made from the juices given off by the meat as it is cooked. Today we think of Au Jus as simply a beef juice served on the side of a sandwich, not necessarily coming from a particular hunk of beef as it cooks. Look in your local markets, and you can find premade Au Jus in jugs, cans, dried mixes – just about any form. Just heat if in a liquid form, or mix with liquid for the dry form before heating.
Next week is my birthday. Traditionally, we’ve gone to the same wonderful Italian Restaurant for dinner. The food is delicious. While not a “fancy” place, we’ve always enjoyed the atmosphere, the service and the people. Unfortunately, our little place closed a few years back. So much for traditions.
Years ago, one of our favorite “drinks” to have with fresh off the grill burgers were yummy chocolate malts. Our kids loved them – especially the ones ordered at those little Mom and Pop nostalgic diners so popular along the highway. One of the things I noticed whenever we sat at counter-service malt shops is that most restaurants shakes are made using whole milk and vanilla ice cream. Chocolate syrup was added to transform a vanilla shake into a chocolate one. From a purely economical standpoint, this made good business sense. Whole milk and vanilla ice cream blended together provided the bases for just about any flavor “shake”. It was a blank canvas.
Continue reading “The Ultimate Chocolate Lover’s Chocolate Malt”
Welcome to Rosemarie's Kitchen 