The Meatless Grill

The Meatless Grill

Fiery Foods Manager Vegetarian and Other Leave a Comment

  by Dave DeWitt & Nancy Gerlach Recipes: Grilled Green Chile Cheese Tamales with Avocado Cream Mixed Mediterranean Herbed Vegetables with Penne Pasta & Feta Cheese Orange Chipotle-Glazed Portabello Mushroom Steaks Tempeh Satays in Chile-Spice Marinade Grilled Tangerine Tofu Fiery Falafel in Flat Bread with Sabra Salsa Pungent Pizza on the Grill Grilled Corn with African Nitir Kebe Grilled Jalapeño …

Grilled Peach Halves Stuffed with Cheese and Chipotle Raspberry Puree

Grilled Sides and Desserts

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  Recipes: Grilled Panzananella Salad with Hot Sun-Dried Tomato Dressing Grilled Artichokes Stuffed with Serrano Cilantro Aioli Grilled Spring Asparagus with Spicy Lemon Mop Grilled Mediterranean Potato Salad with Yogurt-Cayenne Dressing Chile and Dried Cherry Chocolate Dessert Grilled Rum Bananas with Nutmeg Whipped Cream Calypso Grilled Mango Grand Marnier Ancho Chocolate Dessert Kabobs  Grilled Peach Halves Stuffed with Cheese and …

Texas Beef Brisket New Mexico-Style

Barbecue Inferno: The Inside Story

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by Dave DeWitt and Nancy Gerlach Recipe Index: Texas Beef Brisket New Mexico-Style (Picture)     Photo by Steve Tesky  Brisket Basting Sauce Rum-Cured Hawaiian Salmon with Thai Pepper Mint Chutney Grilled Artichokes Stuffed with Serrano Cilantro Aioli Excerpt from Barbecue Inferno, published by Ten Speed Press, and available from amazon.com In the Beginning… At age seven, co-author Dave got his first …

Barbecue Inferno book

Barbecue Inferno: The Seafood Grill

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Excerpt from Barbecue Inferno,by Dave DeWitt and Nancy Gerlach. Published by Ten Speed Pressand available from amazon.com     Recipe Index: Belizean Rubbed and Grilled Fish Burger Chile-Infused Red Snapper, Veracruz-Style Grilled Salmon Steaks with Green Chile Lime Sauce Trinidadian Wood-Grilled Shark Steaks Coconut-Smoked Mahi-Mahi with Curried Pineapple Serrano Salsa Wasabi-Marinated Mahi Tuna with Asian Chile Slaw Chile-Grilled Scallops with …

Summer Grilling with Mark Purdy

Summer Grilling with Mark Purdy

Fiery Foods Manager Seasonal Leave a Comment

  Edited by Molly S. Wales – Photos by Dry Creek Kitchen   Recipes: Parsley and Garlic Crusted Quailwith Heirloom Tomatoes Marinated Vegetables for the Grill   Renowned chef Mark Purdy’s education began early, on the small island of Nantucket where he and his brother caught blue fish at the beach down the street from their summer home. His father, …