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Argentine Steak with Chimichurri on Crostinis

This classic gaucho-style steak is a sure crowd-pleaser and is a unique way to serve grilled steak on a warm summer evening.  Because it uses an inexpensive cut of meat, it’s also easy on the wallet. Time: 60 – 90 Minutes Level: Easy Cost: $6-8/plate Serves: 4-6 Ingredients: For the Chimichurri Sauce: 1 bunch flat leaf Italian parsley, leafless part of stems removed 4-6 cloves … Continue reading Argentine Steak with Chimichurri on Crostinis

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Deciding to Cook: A Leap of Faith into the Culinary World

It takes some chutzpah to decide you’re going to learn how to cook.   There’s always the dread of screwing up – of serving a piece of meat or chicken that’s burnt to a crisp on the outside and still gelatinous raw in the middle; of embarrassing yourself and your guests as both you and they politely attempt to gnaw on some barely recognizable, Frankensteinian … Continue reading Deciding to Cook: A Leap of Faith into the Culinary World

Penne with Chicken, Sausage and Sprouts

Looking for quick, easy and delicious one pot meal that will fill your stomach on a weeknight? Here you go! Time: 60 – 90 Minutes Level: Easy Cost: $6-8/plate Serves: 4-6 Ingredients: 2 lbs boneless, skinless chicken breasts, chunked into roughly 1 – 1.5 inch cubes 12 oz – 1 lb smoked sausage (try Cajun Andouille for a little kick), sliced into 1/4 inch thick … Continue reading Penne with Chicken, Sausage and Sprouts

How to Chop an Onion

The easiest way to chop an onion, hands down. When I started cooking, one of the things I hated most (aside from dicing raw chicken) was dicing up an onion.  For years I would slice it into rings and chop those rings up one by one and it took forever.  Once I learned this handy trick, my prep time was cut down considerably. To be … Continue reading How to Chop an Onion

Easy New England Clam Chowder

This version of a New England classic is as easy as it is delicious.  Perfect for a cold night, it is garnished with bacon bits and oyster crackers and is best served with a rustic, crusty bread (for dipping) or warm biscuits. Growing up in Massachusetts my family and I used to take an annual vacation down to a little island called Planting Island just … Continue reading Easy New England Clam Chowder

The Best Grilled Chicken

Chicken – especially chicken breast – is one of those things that tends to strike fear into the heart of every enthusiastic backyard griller.  Grilled chicken though, should be moist and delicious and a simple alternative to burgers and dogs.  Never fear, this fool-proof recipe can take as little as 45 minutes to prepare start to finish, and is a guaranteed crowd pleaser. Time: 60 … Continue reading The Best Grilled Chicken

Hack Your Gas Grill: Use it as a Smoker

If you’ve got a gas grill, you can still turn out some truly amazing, authentic BBQ.  Here’s how. I know there are those people out there who are going to hate this post.  Trust me, I understand.  But ultimately, I’m about results – And if the technique yields sound results, then it’s a sound technique.  I have a BBQ smoker, and I love it – … Continue reading Hack Your Gas Grill: Use it as a Smoker

Seared Lamb Loin with Garlic and Lemon

  Lamb tends to be one of those things that people either love or hate.  For a long time, I hated it because the only way I’d ever had it prepared was slow braised in a crockpot, stew-style, and served with mint jelly.  While that may be some people’s cup of tea, it wasn’t mine.  Then I figured out that lamb could be prepared much … Continue reading Seared Lamb Loin with Garlic and Lemon