A simple, but fancy dinner for two may just be what the doctor ordered to usher in the holiday season with this yummy centerpiece dish.
The Frontenac wine grape is a versatile variety that has found a home at the Maize Valley Winery. Relatively new in the wine making world, it bravely stands up to sub zero temperatures and unpredictable winters. Not as bold and dry as a Cabernet but not as sweet as a Concord wine, it earned the label “Middle of the Road” and goes well with grilled meats like this flavorful cut. If there are leftovers, add them to a salad the next day.
Another easy recipe for the grill.
The breasts need to marinate for four hours before grilling.
All you need is olive oil, lemon pepper, lamb and a grill!
Who said salads have to be green? This one combines smoky onions with the juicy goodness of tomatoes and undoubtedly serves as a wonderful accompaniment to a grilled steak.
Just in time for the biggest holiday of the summer, this burger has the cheese tucked throughout the patty, keeping it moist and offering the tangy cheese in every bite. Serve it topped with grilled red onions on a crusty Kaiser roll.
The intense heat of the grill quickly dries out lean meats like pork and chicken. This technique calls for a disposable aluminum roasting pan that, once the chops have a nicely seared crust, acts as an oven to take them to a juicy finish.
The total cooking time will vary on the size of the chicken. A 4-pound chicken will take about 1½ hours.
A cluster of fresh grapes warmed by the grill smells almost as heavenly as those warming on the vine. This simple appetizer is quick, clever and, most of all, completely delicious.