July 7, 2013
I’m absolutely obsessed with ribs right now. We had some at a friend’s home a few weeks ago. Then I made them for Father’s Day…then for dinner a week ago…and now I’m cooking them up again this Saturday. Besides being delicious, they are easy on the wallet. I just picked up pork ribs on sale for $1.99/lb.
This recipe is so easy, anyone can do it. All you need is time. Also, I’ve made these with beef and pork ribs and they were delicious both ways. I’ve finished them on a charcoal grill (the best!) in the oven (the easiest!), especially if it’s raining and you’re stuck indoors (like everyone in the Southeast).
Here’s the recipe: Beth’s Melt in Your Mouth Ribs
What’s your favorite meat to grill in the summertime?
September 2, 2012
The topic we were given for this week’s #SundaySupper was inspired by the Labor Day Holiday…and the cookout that comes along with a three-day weekend. I made these portabello paninis. Oh my God. These sandwiches are so delicious, you’ll want to eat five. And they are so easy, you won’t believe it. Simply whip up a quick batch of pesto, grill a few portabellos, place them on buns slathered with goat cheese and pesto…and WaLa! They’re ready to go back on the grill for about five minutes and dinner is served! To make them even easier, and so you can spend more time enjoying the long weekend, prepare the pesto ahead of time.
- 4 tbs pesto
- Extra virgin olive oil
- Salt and pepper
- 4 medium portobello mushrooms, stemmed and wiped clean
- 4 soft, round, whole wheat rolls
- 8 tbs goat cheese
Heat the grill (or a panini maker, if making indoors).
Brush the mushrooms with olive oil and sprinkle with salt and pepper. Put them on the grill (or press) and grill for about four minutes.
Meanwhile, open the whole wheat rolls and spread pesto on the bottom half and dollap the goat cheese on the top half.
Once you pull the portabellos off the grill, place them on the pesto-smeared bun and place the goat cheese-smear bun on top. Spray the top and bottom sides of the bun with olive oil (I love to use my Misto) and place back on the grill for about five minutes. If grilling, flip the burger about halfway through so the buns get grill marks on both sides.Pull off the grill and serve! (And try not to let everyone know how little effort it took to make such a delicious dish!
Check out all the Labor Day inspired recipes from the #SundaySupper community below!
Starters & Snacks
Salads & Sides
August 4, 2010
I love sausage. I mean I looooove sausage. Patties or links with breakfast, crumbled hot italian in spaghetti sauce or grilled (preferably over charcoal) and served in a hoagie roll with onions and peppers. Today I will talk about the latter.
My fiance is from Long Island and grew up eating Sausage and Peppers. This weekday meal consisted of some kind of grilled sausage, or bratwurst, served in a roll and heaped with sautéed onions and green peppers. He has turned me on to this simple, easy and delicious meal that I thought just couldn’t get any better. Until I stopped by the Pine Street Market to check out what they had to offer.
My massage therapist told me about the new deli that had recently opened in Avondale. One of his clients had shared they had a quite an array of meats to choose from…including fennel sausage (which I happen to adore), black truffle salami, chorizo and more! I chose the roasted poblano pepper sausages, chorizo salami and some chevre.
I know I said earlier I didn’t think Jim’s Sausage and Peppers could get any better…but piling those veggies on top of that poblano sausage just (to quote Emeril), “kicked it up a notch.”
What do you like to put on your grilled sausage?