Take a Walk on the Wild Side with Date Night Doins’ Venison Tenders

A Wood Pellet Grill Recipe by DateNightDoins.com Prep Time: 15 minutes Cook Time: 2 ½ hours @ 400 degrees (205c) Grill: Green Mountain Wood Pellet Grill Pellets: Pacific Pellet Gourmet BBQ Pellet Mountain Maple   Links:  You can find more recipes like this at Date Night Doins and Chef of the Future Seasoning is available at COF.Rocks   Continue reading Take a Walk on the Wild Side with Date Night Doins’ Venison Tenders

Gaea’s Grilled Chile-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Spoon up a juicy, colorful pineapple salsa next to these easy-to-grill soft tacos and you have a delicious dinner with style and flair. Chile powder and lime give an inexpensive cut of meat a lot of flavor, and when you spoon up a tangy, color pineapple salsa next to these soft tacos, you have a delicious dinner with style and flair. Every part of the meal can … Continue reading Gaea’s Grilled Chile-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Perfect Pairings: Lamb Bolognese and an Italian Red

Alice D’Antoni Phillips,  author of  “Ally’s Kitchen, a passport of adventurous palates” has been on an inspiring journey. Her warm and engaging personality is just the tip of the iceberg, as she draws people in with her Boho charm, effervescence and culturally inspired recipes. I am cooking from Ally’s book and recipe file this week and pairing the dishes with VinoVersal’s delicious Italian reds from the Salento region … Continue reading Perfect Pairings: Lamb Bolognese and an Italian Red

Filippo Trapella’s Pollo alla cacciatora

The flavors of Italy vary greatly. Each region places it’s own signature on the cuisine and these differences are influenced by many factors. Location, history, customs of other cultures, weather and of course seasonal foods. I am on a quest to discover Italy. The dish I have chosen today is Pollo alla cacciatora. A simple, traditional dish with a few nuances in nearly all regions of Italy. … Continue reading Filippo Trapella’s Pollo alla cacciatora

Juicy and sweet, the first apples of fall

I have officially come down with “Seasonal Madness“.  It isn’t enough to scent the home with maple and cinnamon aromas, or place a few autumn accents here and there, I have the urge to can, cook and bake every apple, berry and pumpkin recipe known to man, all at one time.  There will not be enough meals in a day to serve all I am … Continue reading Juicy and sweet, the first apples of fall