Category Archives: Grilling & Smoking

Wines for your 4th of July Celebration by Jack Chase

Jack Chase of Vine to Table

Jack Chase of Vine to Table

The 4th of July is upon us again and whether you are traveling or staying home and firing up the grill, you still have to make the decision on what to drink for this summer time celebration. I know that most of us trend toward a cold beer but, let us not forget there are plenty of great wines out there to compliment your menu.

2011 PoiZin Zinfandel from Armida

2011 PoiZin Zinfandel from Armida

Grilling up burgers on the 4th can pair well with a 2011 PoiZin Zinfandel from Armida. This wine is fruit forward with hints of vanilla and chocolate on the finish. A great pairing with your grilled burger and also delicious on its own.

2011 Pinot Gris from Latah Creek

Maybe you are going out for the day to do a little fishing? If all goes according to plan, you are grilling trout tonight and bringing out the 2011 Pinot Gris from Latah Creek, is a splendid idea.  A Spokane Valley wine with aromas of floral and citrus with flavors that include lemon and pear. A really nice wine on its own or with that grilled trout. Enjoy.

2011 Fabre Montmayou Rose’

2011 Fabre Montmayou Rose’

If you are opting for poultry and have grilled chicken with some grilled vegetables on the backyard barbecue, I recommend a Rose’.  Take a look at the 2011 Fabre Montmayou Rose’ from Argentina. A blend of Malbec and Merlot, this is an incredibly fresh wine that would hold up well to the grilled chicken. This wine has balanced acidity with hints of mineral, beautiful berry flavors and not sweet in the least. Rose’ is always a great go to wine and this particular wine will not disappoint.

Wishing everyone a happy and safe Holiday!

Until next time,

Cheers!!!

I know that most of us trend toward a cold beer but, let us not forget there are plenty of great wines out there to compliment your menu.

winetastingwashington@gmail.com   or find me on Facebook at Vine to Table

BBQ Stands For…by Ginger Johnson

BBQ Stands For…  

Perhaps BBQ stands for Beer & Barbecue Quenches. Perhaps BBQ can mean Bring Beer Quickly! Whatever you want it to mean, this holiday enjoy the flavors of beer in tandem with your barbecuing adventures.  

BeerAs I look forward to being a special guest at the Toronto Festival of Beer in the Grilling Tent, my mouth waters with possibilities. See, life is not only your oyster – it’s your local brewery and farmers market! And it’s chock full of potential, ideas, and opportunity.   

So when you’re thinking about beer + BBQ this 4th of July, consider a few simple and tasty suggestions.  

  1. Barbecue sauce can reach new depths of flavor when you add a gorgeous Porter to the sauce. If you’ve got a cup of BBQ sauce you’ve made or bought, whisk in a quarter cup to give a new layer of flavor.
  2. If you’re planning to marinade – or beerinade as I’ve called it before – then factor in fresh beer. Chicken to grill? Include a soft cream ale, like Hale’s, into the mixture. Beef? A balanced pale ale, like Sierra Nevada, will do the meat justice. Veggies? A classic ESB, like Full Sail, will contribute nicely.  

Beer has a slight acidity that helps tenderize proteins while it simultaneously supplies seasoning. Also bear in mind that if you really like a crispy bitter IPA, you must exercise caution when cooking with them. The heat of cooking will greatly amplify and make the beer especially bitter since it’s cooking out water, and not necessarily in a good way.  

Cheers to beer, BBQ, and a great safe cooking adventure. Do it often, invite friends over, and enjoy the summer!  

Till the next glass ~  

g   

Try This Pairing: Beerinate mushrooms in that ESB for 1 – 2 hours along with some light olive oil, salt and pepper, then grill it for a couple minutes each side, medium heat. Careful not to scorch the mushrooms. The recipe is simple because you want to accent the umami, not overshadow it.   

Events:  The Beer Junction will be celebrating their 3rd Anniversary – and Schooner Exact has brewed a special early release of Hopvine IPA just for the event. Full details  – click here!  Get out and support your local brewer & beer shop.  

See, life is not only your oyster – it’s your local brewery and farmers market! And it’s chock full of potential, ideas, and opportunity.

If you have questions about the beer industry, food pairings, speaking engagements and events, you can find Ginger at WomenEnjoyingBeer.com or Ginger@WomenEnjoyingBeer.com

Grilling with Beer Marinades

Each week Your Home’s Beer Specialist, Ginger Johnson of Women Enjoying Beer submits an article edutaining, her own fantastically creative term by the way, us about beer, pairings and recipes.  This week she has my head bubbling and brewing with her post about barbecues and beerinades, marinades with beer, another entry in to her fabulous unique lingo dictionary, and I couldn’t help but to go on the hunt for recipes prepared in this way.   Read Ginger’s post here….

Beer Marinated Hanger Steak

Beer Marinated Hanger Steak

Beer Marinated Hangar Steak by Schnell Schnell Outdoor Fitness.  The 4th of July is right around the corner and the menu is being finalized.  Taking Ginger’s cue, I am cruising through delicious recipes so that at least one item on our grill has been prepped and marinated in beer.  I am looking forward to the feedback from our guests.  Shopping list; Soy sauce, olive oil, cloves, Dijon mustard, fresh rosemary, Worcestershire sauce, ground black pepper, dark lager beer and hanger steaks. Full recipe and method here

Rib Eye Steak in Dark Beer Marinade

Rib Eye Steak in Dark Beer Marinade

Rib Eye Steak in a Dark Beer Marinade by Woodson & James.  I adore the flavor combinations in this marinade and it has won the spot on the grill this Independence Day. Shopping list; Bottle of your fav dark beer, garlic, red onion, Worcestershire sauce, hot sauce, lime juice, brown sugar, course brown mustard, olive oil and salt.  Full Recipe and Method

Delicious Ideas for Dad

Father’s Day is around the corner and a friend of mine has asked for a few ideas for her Dad’s special day.  “Each year, she said with mild frustration, we do the same thing for him.  Grill steak, toss baked potatoes in the oven and my sister brings a pie.  Please help….”

To all the Dad's out there....Happy Father's Day

To all the Dad’s out there….Happy Father’s Day

We sat and talked about what her menu for Father’s Day and I found through conversation that her desire to change up her cuisine runs deeper than just that special day for dad. She is tired of preparing the same old recipes for her family each week and has fallen in to a bit of a food “routine”.  Two parents, each working a full time schedule, leaves little time for meal planning and she has finally decided enough is enough. We spent time tossing new ideas around and expanding on old ones.  Two heads in this case, were much better than one.

I will expand on this conversation and a fix for the week night meal routine ( or rut )  in another post, for now, let’s get to a few tasty recipes for dad.

Alida's Kitchen's Balsamic Blueberry Salad.  Delicious!

Alida’s Kitchen’s Balsamic Blueberry Salad. Delicious!

Salads ~  Salad does not need to be boring.  If you love munching on soft leafy greens, let your imagination run a bit wild.  Add a handful of cheese, blue, goat, feta or any kind of cheese you love. They are your taste buds, do what makes them happy.  If each member of your family has a different idea of what their ultimate salad should be, it may work best to set up a basic spinach and greens with a collection of ingredients to the side. Toss a few berries, blackberries, strawberries, blueberries in a few separate bowls, a few crumbled cheeses, slivered almonds, pecans, and perhaps dried cranberries.  Sit down and talk to your family, ask them what they would like to see on the dinner table.  Once the ideas start bouncing around, great recipes begin bubbling and brewing and the possibilities are endless.  Yes, even for a salad.  Balsamic Blueberry Salad

A delicious Greek Salad by BBC Good Food

A delicious Greek Salad by BBC Good Food

Greek Salad by BBC Good Food.  Now that we have the ‘leafy green salad” taken care of, here is an addtional option.  A beautiful salad that is full of color, bursting with flavor and pairs well with grilled meat.  This is a fantastic  salad with a prep time of only 15 minutes and if you simply do not like an ingredient, take it out, if you wish to add another flavor, do it.  Twist, tweak….it’s your meal.  Shopping list; Large vine tomatoes, cucumber, red onion, kalamata olives, dried oregano, feta cheese and Greek extra virgin olive oil.  Full recipe and method here

Beef Tenderloin Steak with Blue Cheese and Peppercorn Butter by TraegerGrills

Beef Tenderloin Steak with Blue Cheese and Peppercorn Butter
by TraegerGrills

Smoked Beef Tenderloin Steaks with Blue Cheese and Peppercorn Butter by Traegergrills.com.   Throwing a steak on the grill is a quick and delicious way to prepare a meal, with little or no clean up.  Since Dad is usually the grill master, it’s time to turn the tables, pamper and treat him like a king.  One of the tastiest methods I have found for kicking flavor up a notch is working with a compound butter, and the most fantastic portion of that, is you can whip up any combination of flavors you wish ( see this past post for compound butters )  This particular recipes uses the following ingredients;  Butter, blue cheese, garlic, sherry, chives, peppercorn and salt.  Since compound butters are incredibly simple to prepare, two or more completely different flavors for your dad and guests to choose from is a wonderful option.  Full recipe and method for steak here

Stay tuned…we have more delicious ideas for Sunday’s menu.  In the mean-time, take a trip down memory lane and revisit last year’s post.  It may give you a great idea or two. Last Minute Menu Ideas for Dad

Summer Grilling and the Creation of “Beerinades” by Ginger Johnson

 

Ginger Johnson Photograph: Judy Pavlik

Ginger Johnson
Photograph: Judy Pavlik

Hang on…let me wipe my mouth. After I read the post on grilled salads from Karie earlier this week, nothing else has been on my flavor brain! I’ll be the first in line to create or order a well made steak salad…or scallop salad…and other delicious, creative, healthy and delightful salads.

Here’s the best part: I’m going to share a few ideas on how to increase the flavor quotient of these already sublime salads. Ready for it?? It’s time to bring on the Beerinades ~

Beerinade is a word I coined to indicate the use of beer as primary (or accenting) ingredient in a marinade. Since a marinade is designed to enhance deliciousness as well as tenderize the foods you soak, beer’s a perfect partner. See, it has a slight acidity that lends its talents to making the foods you want even better. How noble!

A few tips in creating Beerinades:

  1. Use beers with complementary flavors.* For instance if you’re prepping for carne asada, use delicate and medium bodied beers. Kolsch, Pilsners, and California Common styles fit the bill.
  2. If you’re grilling or frying some toothsome vegetables, Reds, Browns, and Ambers would be good matches. Their malty backbone will keep pace with the earthiness of the veggies.
  3. One of my go-to styles is chili beers, like Calapooia’s Chili Beer, for red meat, pork, chicken and tofu. It’ll give you extra zing without being bitter.
  4. Robust beers like Porters and Stouts are excellent for slow roasting, grill or slow cooker, as the flavors will caramelize as they cook. Rendering your work to an uber yummy experience.

CAUTION: Be careful of using IPA’s as they bitterness can unpleasantly linger after the cooking process is done. (I’ll share IPA cooking tips in the future.)

Beer and the Grill Photo:  Ginger Johnson

Beer and the Grill
Photo: Ginger Johnson

So grill up whatever you’re tummy desires, create a simple Beerinade, and toss it with those fresh salad ingredients. They’re just begging for the opportunity to shine the salady spotlight on the goods!

Till the next glass ~

Basic Beerinade

  • I part beer of choice, based on flavors desired*
  • .5 part olive oil
  • Add herbs that work well – dried or fresh
  • Salt and pepper to taste

Play around with this recipe idea – it’s infinitely flexible and fun!

Pairing Suggestion:  Chili Beer in the Beerinade for Carne Asada + warmed (on the grill) tortillas, fresh chopped lettuces, cilantro, and mango with mashed avacado, red onion, and lime juice.

A Terrible BeautyUpcoming Events:

Watch for summer beer dinner, tastings and events – like this one Karie & I are giving at Terrible Beauty June 17th. Register here, now – we want to see you there!

…a marinade is designed to enhance deliciousness as well as tenderize the foods you soak, beer’s a perfect partner.

If you have questions about the beer industry, food pairings, speaking engagements and events, you can find Ginger at WomenEnjoyingBeer.com or Ginger@WomenEnjoyingBeer.com

Author:  Ginger Johnson

Edited by:  Karie Engels

 

Simple Summer Pairings; Pairing the Right Wine with Warm Weather Favorites

The irony of sitting down and writing this article is that my heater is on in my house and it is pouring rain. It is time to get a little imaginative. Let’s pretend it is 80 degrees, you have been playing on your boat all day, returned home and it is time to sit out on the deck with a few summer favorites.

Pouilly Fume

Pouilly Fume

Let’s begin with a nice salad, Grilled kale salad with ricotta and plums. Keep in mind that kale is a little bitter and now we have put a char on it. What to pair? The Quintessence Pouilly Fume. This is a 100% Sauvignon Blanc wine from producer Pierre Chainier, this French beauty would be a great choice to pair. A wine with bright acidity and a clean, crisp taste. It has aromas of flowers, a hint of smokiness and a creamy texture. A great way to start your summer meal.

A Lisa

A Lisa

Now we are moving on in the meal to the steak on the grill. If you are going carnivore for the evening, look for a wine that is bold and will hold up to the slab of cow you are getting ready to enjoy. How about the Bodega Noemia “A Lisa” Malbec from Argentina. This is produced south of Buenos Aires. If you are looking for balance, boldness and a simply delicious Malbec, look no further. Give this time ample time to open up but when it does, you will be glad you did.

New Age

New Age

At this point, you should be in a food coma and possibly unable to move, but wanting one last thing to finish off the evening….I know, you are thinking, I can’t eat another bite but, something light would be nice.   Drink a bit of water to help the palate recover from the red meat and Malbec and pour a white wine from New Age, another wine from Argentina. This light refreshing wine is made from Torrontes grapes and it is really great just by itself. Fill a glass with ice, yes ice. Pour the wine and add a slice of lime. It is a cool, refreshing and light way to end the meal on a warm summers evening. This wine is low in alcohol and really is dessert by itself.

These are obviously three very distinct wines but, a great way to explore flavors and pairings.

Until Next Time,

Cheers!

If you are going carnivore for the evening, look for a wine that is bold and will hold up to the slab of cow you are getting ready to enjoy

winetastingwashington@gmail.com   or find me on Facebook at Wine Tasting Washington

Author:  Jack Chase

Edited by:  Karie Engels

 

Sizzling Grilled Summer Salads

Firing up the grill for weeknight meals is such a fantastic way to prepare quick and delicious meals that require little clean up.  Add a side dish or two, perhaps potato  or pasta salad prepped and added to the fridge the evening before, or even simply a great green salad with the grilled meat or seafood of your choice is another delicious option.

Our focus today is the latter, sizzling salads topped or tossed with a grilled meat, poultry or seafood.  We have our favs and would love to hear yours.

Grilled Pork Salad Photograph:  Nina Choi for Cooking Light Magazine

Grilled Pork Salad
Photograph: Nina Choi for Cooking Light Magazine

Grilled Pork Salad by Cooking Light Magazine.  Sometimes the best flavors are the combination of the simplest ingredients.  The toasted pecans in this recipe assist in giving it excellent flavor.  45 minutes start to finish, serves 6.  Shopping list;  Pecans, canola oil, salt, sugar, olive oil, white wine vinegar, black pepper, pork tenderloin, escarole, celery and red Bartlett or Comice pear.  Full recipe here.

Spinach and Scallop Salad Photograph;  Howard L. Puckett for Coastal Living

Spinach and Scallop Salad
Photograph; Howard L. Puckett for Coastal Living

Spinach and Scallop Salad by Coastal Living Magazine.  Toss fresh spinach in a delicious lemon vinaigrette, add grilled scallops and finish with a few tossed pine nuts and sun dried tomatoes.  Sound delicious?  It is a tantalizing combination of flavors that takes about 15 minutes to prepare and serves 8.  Shopping List;  Olive oil, shallots, green onions, pine nuts, dried tomatoes in oil, garlic, salt, pepper, sea scallops, lemon juice, baby spinach, balsamic vinegar and prepared mustard.  Full Recipe Here  While this recipe doesn’t call for “grilling” the scallops outdoors, either option is quick and delicious.

Before grilling, place your scallops on a cookie sheet between two towels for approx 10 mins to absorb excess water. For ease of transport ( and flipping ) skewer your scallops.  Since scallops are delicate, they require very little cooking time, approx 2 mins per side, so keep a very close eye on them.

Grilled Kale Salad with Ricotta and Plums Photo:  Romulo Yanes

Grilled Kale Salad with Ricotta and Plums
Photo: Romulo Yanes

Grilled Kale Salad with Ricotta and Plums by Bon Appetit.  We love the look and colors in this next dish.  For a quick and delicious twist at the grill, this recipe offers a mouthful of flavor.  20 mins start to finish, serves 6 – 8 beautifully.  Shopping list;  Extra-virgin olive oil, balsamic vinegar, fresh thyme, honey, ground pepper, plums, kale and fresh ricotta.  Full Recipe Here

Backyard Grilling; The Magic of Summer

We are back today and sharing the love of the grill.  Summer time is just around the corner and that means months of barbecue weather and we are collecting recipes!

A cookout, barbecue, backyard party….whatever your best loved term for it is, is a fav of ours because of pre-prep time.  Most of the work is done the day before or the morning of, leaving the actual “party” time to mingle with your guests, friends, fam and neighbors.  Everyone shows up, puts their food on the table, the kids run off, play together and the fellowship begins.  That’s the magic of summer :)

Bulgogi Style Beef

Bulgogi Style Beef

There are a few sites we at Your Home, visit regularly to find and share the best recipes for you to try and today we have pulled out all the stops.  Chef Barry aka CB ( Barry “CB” Martin ), of Welcome to the Cookout has a site you will want to visit often.

You Can Grill Bulgogi Style Beef by Chef Barry, Welcome to the Cookout.  This is an exceptionally delicious post by Chef Barry.  The  combination of flavors are out of this world and the prep and cook time combined is 15 minutes.  Shopping List;  1 pound Beef, chicken, pork (whatever you want to grill ), soy sauce, brown sugar, dark sesame oil, garlic, yellow onions, scallions, toasted sesame seeds, red pepper flakes, fresh ginger and cumin or tumeric.  Read more here….  You can also Follow Chef Barry of Welcome to the Cookout every day on Facebook.

Alida's Kitchen's Balsamic Blueberry Salad.  Delicious!

Alida’s Kitchen’s Balsamic Blueberry Salad. Delicious!

Balsamic Blueberry Salad by Alida’s Kitchen.  Grilling outdoors means salads and there are so many to choose from, pasta, potato, fruit and / or  greens.  I have a weakness for fruit in my salad, either dried or fresh and this one caught my eye right away because of the gorgeous colors.  If you are anything like me, extra blueberries are required because many of them get eaten while preparing the food.   :)  Shopping List;  Baby spinach, arugula, blueberries, cucumber, scallions, feta cheese, fresh ground pepper and Balsamic vinagrette.  This entire site is delightful, if you don’t have time to browse Alida’s Kitchen right now, be sure and bookmark for later.   Full Recipe

Michael Chiarello's Mojito

Michael Chiarello’s Mojito

Mojitos by Michael Chiarello for Cooking Channel TV.  Rum.  Warm weather, sand, palm trees and rum.  Even in the backyard my thoughts turn to a deserted island, a single chair on a beach of white sand and the relaxing sound of waves crashing to the beach.  Summertime simply wouldn’t be complete without it.

A really good Mojito should bring drifts of island dreams to the imagination and this is a great Mojito, using both lemons and limes.    Take a trip to the tropics, with Michael Chiarello’s fantastic cocktail recipe.

 

 

 

Backyard Entertaining; It’s Grilling Time!

Memorial Day 2013The grill has been warming up and we are looking towards a fabulous three day weekend to show off our “Master of the Grill” prowess.  Having friends and family assemble in one space is a joy to the heart, fulfilling to the soul and when everyone brings a favorite dish or two to the party, it completes the long awaited fellowship.

Grilling in the BackyardSummer time gatherings, potlucks and backyard barbecues are so fabulous because anything goes.  When friends bring their own favs, the table is filled with an eclectic combination of tasty cuisine.

Of course a sultry summer day calls for a cocktail, spritzer or cold brew to assist in the cool down process.  A ready made pitcher or “punch” is always a great option and plenty of ice is a must!

Ultimate Cheeseburger Photo: Grandparents Magazine

Ultimate Cheeseburger
Photo: Grandparents Magazine

Ultimate Cheeseburger by Andrew Schloss and David Joachim, featured on Grandparents Magazine.  Our first recipe for this post is basic.  As you have read so many times you have probably lost count, sharing recipes that you can twist and tweak to match your own flavor are our favs to share.   If you are looking for a bit of a “kick” add a tangy or sweet bbq sauce or any other flavor that matches your mood.  Offer a variety of cheeses for your guests to dress the burger.  One rule of thumb we always follow at our backyard gatherings, is to serve a selection ( three or more very different flavors ) of cheeses for your guests.  Another great option to your “dressing” table are Compound Butters, this gives your guests many different flavors to try.  Shopping list for Ultimate Cheeseburger; freshly ground beef chuck, salt, pepper, cheese ( choose a few ), butter and soft rolls.

 

How to Grill Pizza Photo: The Kitchn

How to Grill Pizza
Photo: The Kitchn

How to Grill Pizza by The Kitchn. Are you looking to wow your friends and fam by throwing something on the grill just a bit out of the ordinary?  If so, this recipe just might be for your backyard menu.  Again, beginning with a very simple and basic recipe.  Follow the directions in The Kitchn’s post, or stop by your local pizzeria and pick up fresh dough from their kitchen.  Your pizza sauce can be basic tomato and basil, sweet, spicy by kicking it up a bit with a few roasted peppers, or perhaps using a light touch of bbq sauce.  Toppings should be kept light, cheese ( again, your choice ) a few greens and a bit of meat, or not.

 

Korean Grilled Chicken Photo:  Chow.com

Korean Grilled Chicken
Photo: Chow.com

Korean Grilled Chicken by Chow.com.  A friend of mine used to throw an annual summer barbecue and his grilled chicken was out of this world.  Despite many requests for his recipe, he staunchly refused to share. :) I went on the hunt for something similar, I have come across this recipe by Chow.com.  This is filled with flavor and your guests will return year after year just to eat your chicken.  Shopping list; chicken thighs, garlic, scallions, ginger, soy sauce, Korean malt syrup, granulated sugar, toasted sesame oil, ground black pepper and toasted sesame seeds.

More great grilling recipes and side dishes are coming all week.  Be sure and tune in!

Having friends and family assemble in one space is a joy to the heart, fulfilling to the soul and when everyone brings a favorite dish or two to the party, it completes the fellowship.

We would love to connect with you on Facebook and Twitter as well :)

 

 

On the Menu; Weeknight Recipes

Whether we are grilling, baking or smoking, chicken is on the menu and when it’s accompanied with a great sauce, it encourages endless flavor and pairing possibilities.

Chicken Marsala

Chicken Marsala
Photograph: Maxime Iattoni for Saveur

Chicken Marsala ~ by Saveur Magazine.  This is one of my favorite recipes, not only because of the tremendous flavor of the dish, also because of it’s simplicity.   It’s a great dish to serve to guests, it looks beautiful on the table and serves 4 to 6.  The ingredients list is very simple;  chicken cutlets, salt and black pepper, flour, olive oil, butter, mushrooms, shallots, garlic, Marsala wine and chicken stock.  Most of the these items are probably already in your pantry and can be tossed together for a meal to please a small crowd.  Full Recipe Here

Grilled Chicken and Sweet Mustard Barbecue Sauce

Grilled Chicken and Sweet Mustard Barbecue Sauce
Photograph: Reed Davis for Food and Wine

Grilled Chicken with Sweet Mustard Barbecue Sauce by Food & Wine.  Adding anything to the backyard grill is a delight, throwing down some poultry that has been marinating in molasses, olive oil, port, Dijon mustard, soy sauce, pepper and Worcestershire Sauce for 7 hours is sheer bliss. Recipe.

When you are ready to grill, brush it down with the sassiest concoction Food & Wine has on their site.  Sweet Mustard Barbecue Sauce; yellow mustard, brown sugar, strong brewed coffee, honey, liquid smoke, Worcestershire sauce and Tabasco Sauce.  Recipe

Chicken with Herb-Roasted Tomatoes and Pan Sauce

Chicken with Herb-Roasted Tomatoes and Pan Sauce
Photograph: Romulo Yanes for Bon Appetit

Chicken with Herb Roasted Tomatoes and Pan Sauce by Bon Appetit.  This is a great weeknight recipe that is full of color and bursting with flavor.  The herb roasted tomatoes are very versatile and can be used in a variety of dishes.  40 minutes start to finish and you have a beautiful dish that serves 4.  Ingredients list; cherry tomatoes, olive oil, herbes de Provence, ( Bon Appetit, a dried herb mixture, this can be found at specialty foods store and the spice section of most supermarkets ), kosher salt, black pepper, Worcestershire sauce, chicken breast, shallot, red wine vinegar, flat-leaf parley leaves and fresh tarragon.  Recipe

Whether we are grilling, baking or smoking, chicken is on the menu and when it’s accompanied with a great sauce, it encourages endless flavor and pairing possibilities.

Pair it with you favorite wine or a cold brew and enjoy!

Thank you for stopping by.  Please remember if you share any photos or recipes, to take the link to originating site with you. It is important we give credit to those who work so hard to create such delicious content.

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