Grilled Recipes

Play with the seasonings. sprinkle with hot pepper flakes, or a little sesame oil. Maybe a little fresh basil or mint chopped and sprinkled over as a garnish.

APTIPASTO DELLA VERDURA COTTA When this dish is on your table, you'll think you are in Italy. Also great as a side dish. MAGIC??? Everyone has heard of this but there really is 'no magic'. Many major Chef's use magic for grilling and some even have their own private labeled on your grocers shelf, which I'm sure you've seen. After you read the ingredients, you can be creative with the spices you think will go well with what you are grilling. E.g. fish, pork chicken, veggies, etc. Start with 1/3 each: sugar, Kosher salt, granulated or granulated garlic. Now add some pepper and any other spice you have on your spice rack that you like or think would go well with what you are cooking. E.g. nutmeg, onion powder, sage. thyme, chili powder, whatever. Use generously.

Remnants of figs have been found in excavations of sites traced to at least 5,000 B.C. This is the premiere fruit to grow for any Italian especially the old timers from the old country. Fig trees don't grow very large and they have to be taken care of like an infant child. I can remember the fig tree in my grandfather's yard that he guarded like gold. As soon as the cool weather started to come in he would protect that old tree with his life. He would bend that tree over and cover it with a large canvas tied to the ground with stakes too protect it from the winter cold and snow; it worked. You don't see many fig trees anymore because the old timers are all gone and they were God's guardian for these precious plants. It was like a quest bestowed upon them by their Father's Fathers Father. Too bad I don't have a fig tree because I would do the same.

THIS IS A VERY SIMPLE RECIPE THAT WILL BE A HIT AT ANY DINNER PARTY.

It seems that most up-scale restaurants today offer GRILLED PIZZA. AH, but do they really make a true grilled pizza or do you just get their version of it ??? Many just put the stretched dough on a grill to cook and score both sides, put toppings on it and finish it off in an oven. Did you ever wonder how a grilled pizza comes to your table when the is cheese browned on top when it was supposed to cooked on a grill that only cooks on the bottom; DUH!

These little chops are traditionally eaten by holding the bone between the fingers.

This is a light combination of penne, fresh asparagus, and grilled shrimp. Toss everything together just before serving and top with toasted pine nuts.

Robert Rothschild Farm Rosemary Oil Infused with Fresh Rosemary can be found at many stores nationwide or you can buy it at http://www.robertrothschild.com

Direct Method: (ideal for searing shops, steaks and burgers):Place food over the hottest part of the fire.

We were invited to a bbq and this was one of the dishes served. It is so good. I had to have their recipe. Hope you try it. K.

THE WORD PIQUILLO IN SPANISH TERMS, MEANS "LITTLE BEAK" WHICH IS THE SHAPE OF THE PEPPER. THUS IN THE SAME TOKEN, THE WORD PIMENTO TRANSLATES TO PEPPER WHICH ARE ONE IN THE SAME. THE PIQUILLO PEPPERS ARE FOR THE MOST PART, GROWN IN NORTHERN SPAIN, HAND PICKED AND THEN ROASTED SLOWLY OVER OPEN FIRES. AS THE PEPPERS COOL DOWN, THEY ARE THEN PEELED AND PACKED IN JARS OR TINS. THE ROASTING SWEETENS THE PIQUILLO AS IT DOES ANY ROASTED PEPPER. I'VE HAD THEM IN SPAIN AND THEY ARE GREAT. THE PIQUILLO PEPPERS FROM LODOSA, “PIMIENTO DEL PIQUILLO DE LODOSA” ARE CONSIDERED THEIR CADILLAC. HOWEVER, THE PRICE THAT YOU HAVE TO PAY FOR THEM HERE BARELY JUSTIFIES THE TASTE. ROAST YOUR OWN RED PEPPERS, USE A BED OF FRESH BABY SPINACH AND SOME GOOD IMPORTED PROSCIUTTO.

We love these when we cook steak out on the grill!

You can purchase cooked chicken at the deli and skip step 2.