Who would have thought that I would still be grilling outdoors in the middle of December!  It wouldn’t surprise me as much but we are again at Ironworks and the temperature was a brisk 45 degrees outside when I put the shrimps on the grill.  I cook year round at our home in the Valley of the Sun but never dreamed it would be the same here.  I did not serve the shrimp as a surf and turf which what I first thought of doing.  Instead we enjoyed them as an appetizer before dinner along with a sun-dried tomato artichoke dip and crackers.  Hope you enjoy the shrimpRead More →

Thinking about smoking something for a New Years dinner.  Many of  the supermarkets have New York Steak roasts on special and they are great smoked and then finished on the grill or in the oven.  In the recipe, it calls for your favorite beef rub.  Mine is always, Barbarians Steak Rub from Barbarian’s Restaurant in Toronto, Canada.  What are you cooking up for the New Year? Grilling and smoking most anything is a passion, especially steaks, chicken, lamb and seafood.  Grilling is a favorite way for cooking. Originally I had an electric grill because for some reason using gas frightened me. Chicken, and not the foodRead More →

Almost a Date Dinner with KCinAZ tonight was a grilled thick cut beef tenderloin grilled slowly.  While the tenderloin was grilling; we started the gravy with sautéed onions caramelized, mushrooms, port and brown gravy stock were added.  All along, small red potatoes were simmering on the stove top.   Ingredients:  POTATOES: 8 small Red potatoes; whole Salt; for water MUSHROOM GRAVY: 1/2 medium Yellow onion; chopped 2 tablespoon olive Oil 12 ounces Fresh mushrooms; sliced 1 Beef Stock; Knorr Home-style concentrated stock 1/2 teaspoon Greek Spice; Cavendar’s 1 clove garlic; minced 1 tablespoon butter 1/4 cup port; make it a good one 1 cup water 1/4Read More →