Looking for something new to throw on the grill at your next barbecue? Maybe a Jerk Spiced Lamb Burger or a good old Beer Can Chicken? We've got both—plus barbecue recipes for marinades and sauces, savory sides, and Texas Sheet Cake for dessert.
Chef Michael Tuohy’s Walnut Pesto
In a mortar & pestle, place ground walnuts, Dijon, red wine vinegar, shallots, a pinch of salt and black pepper, cheese. Start to slowly…
Teriyaki Seafood and Peach Kabobs
Try salmon or halibut in these kabobs with peaches, squash and onion.
Baby Back Ribs with Avocado Honey
A specialty honey, avocado honey, enhances the taste of these ribs.
Grilled Sirloin Burger from Chef Marvin Woods
Ground sirloin turns your hamburger into a steak burger.
Chicken Fajita Grill with Avocados and Honey Corn Cakes
Grilled chicken and a side of sweetened griddle cakes make for a great, summery dinner.
Walnut “Bean” Burgers
Although the recipe calls for lentils, try making them with yellow split peas as well, for a lovely and sturdy variation. The split peas will need a little more water (up to 2 1/2 cups) and more cooking time, but are a really nice option.
These are delicious fried or broiled, with or without some cheese melted on top. Try serving Lentil –Walnut Burgers with thick slices of sweet red bell pepper, or if you are making this in tomato season, with thick slices of very ripe tomato. Or you can just put these on a bun and serve with your favorite burger condiments.
The burgers can be made up to several days in advance and stored in the refrigerator until just before cooking. Uncooked burgers can be individually wrapped and frozen. Defrost before cooking.
Pork Tenderloin with Fresh Corn Risotto
Garlic-studded, basil-encrusted pork tenderloin meets its match in sweet corn risotto.