We all know I love my slow cookers. I’ve even tried my hand at barbecued chicken in one. It was a nice treat to have in the middle of winter. I haven’t experimented a lot with barbecue recipes, mainly because, other than chicken, we don’t eat a lot of what would be traditional barbecue meats – like ribs and pulled pork and big roasts. What actually intrigued me about this … Continue reading →
How’s you’re zucchini crop doing? I normally pick them small to keep the crop under control but, occasionally, I let them get a bit bigger so mon mari can cook them on the grill…. His favorite way of having zucchini. Normally, he just drizzles them with olive oil and sprinkles a little Parmesan on top. Sometimes I can convince him to add some barbecue flavor. Mon mari says “they are … Continue reading →
We used to get ‘London Broils’ when we lived in the U.S. that were great on the grill…. Just a light sprinkle of seasoning was all they needed – and maybe some bottled Barbecue sauce if you are so inclined. They were inexpensive, cooked quickly and were great for midweek dinners. Here we get a cut called a Faux Filet. I have no idea why it’s called faux… But it’s … Continue reading →
The grill is repaired and open for business. At mon mari‘s request, one of the first things cooked is, as usual, barbecued chicken. Since we’re not (because of the iffy weather) in full summer barbecue mode yet, I only made enough barbecue sauce for this meal. Barbecued Chicken Thighs Total time: 45 minutes Ingredients: chicken thighs, as many as you like to eat… We cooked 5. 1/4 tsp celery salt … Continue reading →
Lots of serious grill aficianados think of steak, particularly, a big, thick T-Bone, as the ultimate summer dinner. Not here. When we first moved to France we just assumed that the preference was for thin steaks as we never saw one more than 1/2" thick… And most were thinner. Se we had a nice, thick steak cut by the butcher, tossed it on the grill for a few seconds and … Continue reading →
This is my summer version of Potatoes Savoyard. It’s cooked on the barbecue grill, wrapped in foil. It’s a favorite of mon mari and we have been making it often, every summer, for at least a million years. Use sweet onions if you can get them, otherwise regular yellow onions are fine. Use a hard, rather than soft cheese, to get the crispy crust. Mon mari says he cooks this … Continue reading →
I'm bored with summer cooking. Salad season is over and the vegetable garden is dying back…. much like my creative impulses. Summer cooking no longer produces photogenic foods. It's either a marinade or a rub; there may or may not be a sauce and that's it! At the beginning of the season I'm excited. I brine and stuff and smoke, trying new flavors and new methods. I slice and dice … Continue reading →
