Strip steaks with gorgonzola and wilted spinach

Marinated strip steaks—a sure thing

Originally appeared in the May 26, 2011 edition of the Southside Times.

Whether you’re outside enjoying the grill, or in the kitchen seeking shelter from pop-up torrents, this recipe takes strip steak from ordinary to gourmet with a few painless alterations.  Read more after the jump: (more…)

Published in: on May 26, 2011 at 8:18 pm  Leave a Comment  
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Grilled lamb chops with herb butter

Top chops

Originally appeared in the February 17, 2011 edition of The Southside Times.

Despite the prognosticating prowess of that woodchuck over in Punxsutawney, and notwithstanding the recent Midwestern warm-up, you may think it untimely to be discussing the grill.  Yet, with the proper equipment, there’s no season in which grilling is off limits.  More here: (more…)

Published in: on February 17, 2011 at 6:00 pm  Leave a Comment  
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Turkey Burgers

Labor savor

Originally appeared in the September 2, 2010 edition of the Southside Times.

“Anyone can do any amount of work,” said writer Robert Benchley, “provided it isn’t the work he’s supposed to be doing at that moment.”

Ideally, this holiday weekend will be composed of anything but regular work (the work we’re supposed to be doing), if any work at all.  As many will be flocking to the grill, I’m sharing a recipe that’s a refreshing deviation from the norm, yet reasonably easy to prepare.  Read more after the jump: (more…)

Published in: on September 2, 2010 at 4:13 pm  Leave a Comment  
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Dr. Mitch’s Cedar Planked, Salmon Tacos

Makes about 12 tacos, or 4 servings

Spice Rub (yields approximately 3 cups)

  • 1 ½ to 2 cups brown sugar
  • 2 tablespoons dark roast coffee, coarsely ground
  • 2 tablespoons curry powder
  • ½ teaspoon dried minced onion
  • 2 tablespoons fresh cracked black pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder

Ensalada for Tacos

  • ½ cup chopped, fresh cilantro leaves
  • ½ cup chopped, fresh, flat leaf parsley
  • ½ cup chopped, fresh green onion
  • 1 fresh pasilla chile, roasted, stemmed, seeded, chopped
  • 1 fresh Anaheim chile, roasted, skinned, chopped
  • 1 bag coleslaw mix kit
  • 1 Serrano chile, fine dice
  • ½ tablespoon fresh lime juice
  • 3 pounds wild salmon fillet, boneless, skinless
  • 2 cedar grilling planks (soaked in water for 3-4 hours)
  • 2 dozen corn tortillas (two for each taco)
  • ½ pound Cotija (or feta) cheese
  • Optional:  store-bought mango salsa

1.  Arrange the grill for direct-heat cooking, and heat coals to medium-high.

2.  For spice rub, mix all ingredients in a bowl—set aside.

3.  Combine all ensalada ingredients in a bowl, mix together thoroughly, and place in refirgerator.

4.  Cut salmon into three equal sections and place on the pre-soaked cedar planks.  Heartily coat salmon with the dry rub.

5.  Place planks on the grill.  Cover with lid until rub has melted and has completely coated the salmon (about 7 to 10 minutes). Remove grill lid.

6.  When salmon has firmed up, remove planks from grill and cover with aluminum foil.  Allow fish to rest for approximately 3 to 5 mintues.  Meanwhile, warm corn tortillas on the grill.  Remove and reserve.

7.  Back to the fish:  Add fillets to a large bowl and break apart slightly.  Use two, overlapping corn tortillas for each taco.  Scoop some of the broken salmon into the tortillas, add ensalada, and top with mango salsa.  Serve with a chilled can of Tecate or Modelo Especial.

Published in: on August 26, 2010 at 6:09 am  Leave a Comment  
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