Recipe Of The Week
These kebabs pack a flavorful punch by marinating the steak in a mixture of balsamic vinegar, olive oil, coarse-grain mustard and fresh herbs.
The key flavor elements of a refreshing mojito cocktail are used to enliven grilled shrimp in this summer salad. The mint, rum and lime-laced dressing can be used on fruit salad as well or to flavor grilled chicken or fish.
Grilled meat skewers, or yakitori, are a popular street and bar food in Japan. For this recipe, beef is marinated and glazed with a mixture of mirin, soy sauce, sake, sugar and Japanese seven-spice blend. A pickled Brussels sprouts salad adds crunch and bright flavor.
Spicy sriracha sauce gives this dish just the right sizzle to add interest without overpowering the flavors and textures. And the citrus and brown sugar notes create a mellow finish.
The crunch of fresh sweet corn is the best part of this creamy, cheesy, spicy dip that is sure to fire up your next get together. The smoky flavor of chorizo brings this dip to a whole other level.
The most tender cut available, the tenderloin is lean and boneless. This entrée is great for Mother’s Day menus or any Sunday supper.
Big bold Asian flavors such as fennel, ginger and star anise give this traditional recipe a modern flair. It’s good menu choice for any night of the week and it makes a fine Passover entree.
Turn the heat up or down by adding the Cajun seasoning to taste. But don’t be afraid of a little kick. The grapes will balance out the punch of heat. Serve with brown rice and green beans.
Celebrity chef Jacques Pepin worked for Howard Johnson in the 1960s developing and refining some of the chain’s most popular dishes. Pepin’s autobiography, “The Apprentice: My Life in the Kitchen,” contains this chowder recipe. “
The grapefruit’s tartness brightens the salmon. Would halibut, swordfish or tilapia work? You bet! Serve with small red potatoes (halved, boiled and buttered).