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6 Surprising Foods that taste better Grilled

6 Surprising Foods that taste better Grilled

Grilled Fruits
Grilling is one of my favourite hobbies these days. I took a grilling kit, smaller in size but the fun and taste it offers is mind-blowing and incredible. If you too are a fan of grilling, then here is a list of the fantastic food you need to try grilling and tasting. This article is a spotlight on those foods you would never think could be consumed after a grill. 1.     Watermelon I remember watching a video about fired watermelon skin. There was a dessert made out of fried watermelon. I used the same ingredients but different technique, trust me. My first trail was spectacular, and my friends loved it. Many think that how can a cold piece of melon taste better after grilling, to find out the answer grilling…
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Best Girlfriend Ever

Food
I like nothing better than a weekend in the country with my girlfriend who seems to enjoy life to the fullest. She has an exuberance and zest for life that makes her unique and endearing. She is game for any adventure and initiates many herself. She will go camping, hiking, sledding, river rafting, or even play basketball. What she did recently was beyond words. She took me to a fabulous, quaint bed and breakfast—basically a family-run inn—with cozy and comfortable rooms and bedding. It was near a food and wine festival we wished to attend. As both of us are foodies and each enjoys that special glass of wine, this was our territory for sure. We relished the idea of exploring what we love best. We promised to take notes…
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Summer BBQ Tips

Food
Come summer, I get particularly excited. It is barbecue time. I do a lot of it every year and I have gotten tips from the food network—show hosts like Bobby Flay who certainly knows his stuff. No store-bought sauce for him. He makes his own. I like that he tries different types. I also like to invent them so no one who is invited over gets the same run-of-the-mill taste. Sauce isn’t everything. You have to have the right charcoal or wood. It makes a difference in flavor. Come summer, it’s time for guests. I have already laid out my favorite recipes and have gotten new ideas on grilling corn and even potatoes. You put them in aluminum foil after you have laid down a track of butter, salt, and…
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Gone Fishin’

Food
I love to grill just about any food and I vary my dinners in the backyard from chicken and steak to fish and kabobs. There is no end to what you can cook. I particularly love grilled corn—the wonderful way the kernels get almost charred, ready to be loaded up with herb butter. Vegetables are yummy on the barbecue and even potatoes can be grilled when wrapped in tin foil. I have become a master chef with a particular specialty. Guests and family members never turn away an offer to indulge in my creations. I try different sauces and cuts of meat so no one ever gets bored. I am on a trend now to grill fish. As a result, I decided to go fishing on the lake in my…
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Will on Tour!

Food
It’s that time of year when the beach beckons and the waves call. The sand sends out messages to test its warmth on your toes. The sky is blue peppered with small white clouds. The air is crisp and clear. The sun sprays its glory everywhere so no one is left out. You bask in the perennial sunshine as you walk briskly along the strip of sand adjacent to the sea. The months go by in spring and you start thinking a bit about what is to come. It’s time to plan a vacation to the shore and enjoy the splendor of summer. While I have many choices of places to take a few days off, I would rather go to the beach than most anywhere else. Sure the mountains…
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Kitchen Calamity

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Have you ever had a real kitchen calamity? I have. Anyone who prepares food has had something unforeseen happen when you least expect it. All it takes is to burn an entrée with fish and the odor is overwhelming. It just doesn’t dissipate quickly on its own. As a professional or even amateur would-be chef, you don’t expect such mishaps, but it can happen when trying out a new dish or technique. Even a new pan can be daunting if you don’t know how to use it. Are you supposed to use butter, oil, or salt for frying? In any case, when the particular calamity occurred of which I speak, I ran for the air purifier to tackle a really terrible smell. It is a good thing I had a big one…
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Dinner and a Show

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I had company coming over this weekend. You know I had to wow them, so I planned a delicious menu that would also be easy for me to both prep and cook. I made a honey BBQ marinade yesterday and then put some steak in it overnight - I love marinades because I can do the prep work when I get home from work, throw tomorrow’s dinner in there and just let it hang out in my fridge overnight, getting tastier and tastier. I also made a fantastic compound butter with garlic and fresh herbs for the corn. Of course, I also had some potatoes wrapped in foil ready to go, too. Can’t serve steak without potatoes, now can I? With my prep work done, I headed out to the backyard. I…
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Best Ways to Cook Pork

Food
Pork sausage can be a tricky meat to cook as you need to assure it is fully done as food borne ailments can result from under-cooked pork products. Assure that your grill is at a medium level to start. You don't want it too hot as not to burn the outside and leave the inside too raw. Allow the meat to slowly brown, turn it and repeat. At the end of this process, turn up the heat a little to get those nice grill marks on it and remove from the fire. Pork chops are best breaded and fried with just a small amount of oil as not to saturate the meat. This will seal in the juice and keep the meat tender. If you prefer to bake your chops,…
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Scoping Out the Farmer’s Market

Food
Supporting the local community and farmers are the only way for me. I love when the farmer's market is in full bloom with the rainbow of vegetable and fruit carts, the best fish and cuts of meat. I have been lucky enough to experience some of the nicest open markets in the country, including Pike's Place back in the 90's. It is a gorgeous time walking around the open air exploring the booths and their products of plenty. I enjoy speaking to the farmers and discussing the way they care for their animals and produce. I prefer items such as free-range chicken as I have seen the horrors of factory farming first hand and am uncomfortable with the abuses that abound at these places. I have visited many local farms…
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Easy & GourmetTasting Steak

Food
Who doesn't steak in Louisiana? Answer: no one. Steak is wonderful meat to grill. I have been known to fire up the pit in the midst of February to get that smoky, outside goodness. A nice thing about beef is that you can always place it back on the fire if someone wants it well-done. Starting off rare is the smart way to go and to cook it special for people. Marinading steak tips is a perfect dinner. Similar to pork, you don't want to cook things too fast so that you get that nice grilled flavor sealed in. There are many nice steak rubs to add to your meat for specialty flavors. I like an Italian flare and will often use olive oil and garlic to the outside of…
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Why I Hate the Word Artisanal

Food
It is ridiculous to use this snooty and snobby word to create an atmosphere that just shouldn't exist when it comes to grilling. Grilling is a man's activity and should be treated as such. We have been killing and cooking our meat since the beginning of time and these artisanal cooks are demeaning and frustrating to have to contend with. They take home cooking to a crazy place where the normal person just doesn't want to deal with. As soon as I see the word, I feel immediately angry. Everyone needs to experience excellent food and delicious dishes without the air of "better than you." I have been treated like I do not exist by those who are just hitting the scene, but calling themselves artisanal. It is sad, but…
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Secrets to a Great Gumbo

Food
Having been raised in Louisiana, I have attended numerous gumbo contests and experimented with many gumbo recipes in my life being from Louisiana. When I think of gumbo, I can't help but remember my grandmother. She was a plump and soft lady with many battle scars including those that happen with six children, the Great Depression, two World Wars, losing a son to Vietnam, and watching in horror the pain that war can deliver upon a country. Her father was a proud man, from what she had told me, and he had made his way in the community through his love of food and cooking. He passed down his recipes to my grandmother. My grandmother, before she passed, taught me everything she knew about many Cajun staples and cultural dishes.…
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