Friday, June 29

2012 Summer Grilling Season - Pork Ribs

Texas Best Baby Back Ribs............   Hello 4th of July!

The 4th of July, Independence Day, is a time of celebration for Americans. Although most of us are patriotic all year round, the Fourth of July gives us a chance to truly celebrate our country, our independence and our patriotism. So before the fireworks start this July 4th, stop and think about the brave men and women that work tirelessly to protect our freedoms daily. We are truly blessed to live in a land with such freedoms and opportunities. These American values are NOT luxuries but necessities for our free and just society. NEVER take them for granted. Always be thankful for those that came before us, those that are willing to defend our freedoms today and for those that will come and stand in our place when we are gone.
The family in front of Mount Vernon, G. Washington's Home
We are looking out towards the Potomac River
{back row, l-r}Elizabeth age 1, Mr.P, Me, Mom, Daddy
{front row, l-r}Jared age 7, Kristin age 6, Steph, Heather age 11.
I LOVE the Fourth of July! We have been fortunate enough to spend several July 4ths in our nation's capitol, Washington, DC. It is an awesome and spine-tingling experience, something our family will never forget. After a very busy day in DC and seeing the sights, we find ourselves making our way to the Iwo Jima memorial. This is a great spot from which to watch the fireworks display. We finally sit back, relaxing a bit and enjoying the best firework show in America.....I cry every time!
Mr.P and Elizabeth ready for the yearly Independence Day
Parade. The kids always enjoyed this.
More often than not the 4th of July finds us home in Dallas. After the yearly neighborhood parade, we usually get inspired to have our family and friends over for a cook-out, if it's not TOO blazing hot. The Fourth of July is a great time to get out and barbecue your favorite foods. Let your creativity run wild and celebrate the holiday weekend in style. Decorations can be as simple or as complex as you choose; an easy standby is red, white and blue bunting. It has a very classic and clean look. Choose a red or blue tablecloth with matching plates, napkins and cups. Simple white serving dishes and trays will complete this patriotic theme. Years ago, I picked up several cotton fabrics in different colors and patterns. I use them as outdoor tablecloths, they easily cover our 8 foot tables with room to spare. Digging out anything red, white and blue, I can change up my table from year to year. Decorating the tables with flags, patriotic knick-knacks and white flowers gives everything a nice finished look.

Eating buffet style is easiest for our family. It has a more simple and laid back feeling, which we enjoy. The menu is always easy and usually consists of either hamburgers or baby back ribs. The sides always stay the same for our outdoor cookouts. They are the staples of my 'Summer' entertaining menu. I will share those recipes with you later this weekend. Finishing early is high on our list, we don't want to miss the fireworks display here in Dallas. I truly hope that you and your family have the opportunity to stop and celebrate America, our FREEDOMS and our way of life!
Grab some fabric and plates and let your imagination run wild!
BABY BACK RIBS are leaner than spareribs. Cooked correctly, their flavor is unsurpassed. I always prepare our ribs the night before. Rubbing them, wrapping them up and into the fridge they go. Keeping my time to a minimum the day of our cookout. Cooked partly in the oven, the rib recipe is quicker than most...a huge plus. Also this is one of the best barbecue sauces you will ever taste, the citrus gives it a unique flavor. Again if your time is limited, just buy a good quality sauce at the store.
Enjoy your Fourth of July, make extra time for your family and remember why we celebrate.

Grilled Baby Back Ribs


Citrus Barbecue Sauce


The Rub
1/4 cup sweet paprika
2 Tbs. Old Bay Seasoning
2 Tbs. chili powder
1 to 2 tsp. cayenne pepper
2 tsp. garlic powder
1 Tbs. kosher salt
1 Tbs. freshly ground black pepper
1 Tbs. granulated sugar
1/2 cup balsamic vinegar
6 lb. baby back ribs

The Sauce
1 small yellow onion, sliced
1 cup fresh orange juice
2 cups tomato ketchup
1/4 cup fresh lime juice
1/4 cup cider vinegar
2 Tbs. firmly packed dark brown sugar
1 Tbs. dry mustard
1 Tbs. sweet paprika
1 1/2 tsp. red pepper flakes
1/2 tsp. garlic powder
1/2 tsp. chili powder
1 1/2 to 2 tsp. hot-pepper sauce, such as Tabasco
1 Tbs. honey
1 tsp. kosher salt
1 1/2 tsp. freshly ground black pepper
6 Tbs. (3/4 stick) unsalted butter

What To Do

Sift the paprika, Old Bay Seasoning, chili powder, cayenne and garlic powder into a large bowl. Add the salt, black pepper and granulated sugar. Add the balsamic vinegar and stir with a fork to make a paste. Rub the paste into the ribs and wrap in plastic wrap. Place in a large roasting pan and refrigerate overnight.
To make the barbecue sauce, in a blender or food processor, puree the onion with 1/4 cup of the orange juice until smooth, about 1 minute. In a saucepan, combine the remaining 3/4 cup orange juice, the ketchup, lime juice, cider vinegar, brown sugar, dry mustard, paprika, pepper flakes, garlic powder, chili powder, hot-pepper sauce, honey, salt, black pepper and butter. Stir in the onion puree. Place over low heat and bring to a slow simmer. Cook, stirring occasionally, until the sauce is thickened, about 25 minutes. Let cool.

Preheat an oven to 250°F. Line a rimmed baking sheet with aluminum foil.

Place the ribs on the prepared baking sheet. Transfer to the oven and cook, turning the ribs over every hour, until the meat starts to pull away from the bones, about 3 hours. Remove the ribs from the oven and let rest for at least 10 minutes or up to 1 hour.

Prepare a hot fire in a grill. Place the ribs, meaty side down, on the grill rack and cook just until the fat starts to sizzle, 2 to 3 minutes. Turn the ribs over and cook for 2 to 3 minutes more. Transfer to a cutting board. Cut between the ribs to separate them.

Mound the ribs on a platter. Drizzle with the barbecue sauce or pass the sauce at the table. Serve immediately.
Serves: 6
Give it a go this July 4th, you'll be glad you did!


Thursday, June 28

Spicy Pork and Orange Salad

I am KA-razy about anything that's KA-runchy! It satisfies something deep in my soul like no soft food can. Therefore, I tend to lean towards recipes that will give me what I crave most. Combining romaine and coleslaw mix makes this salad extra crispy and crunchy; for me it's a WINNER. The wasabi-soy sauce flavored almonds are a new favorite of mine. Mr.P came home from......with a GIANT industrial size can. We threw them in several recipes, this salad being one of them. You can find these almonds next to peanuts in most local grocery stores.

This salad makes a nice main dish when you are not ravenous. It seems to be quite similar to those served in chain restaurants.....from Chili's to Wendy's. I used good quality ground pepper and red pepper flakes for the seasoning and I thought it worked well. This is a good recipe for increasing your daily intake of fruits and veggies....if you are into that sort of thing. If not, it is still a taste sensation. See what you think and let me know if you received a big ole KA-runch TOO!
Spicy Pork-and-Orange Chopped Salad Recipe


1 pound pork tenderloin, cut into 1/2-inch pieces
2 1/2 teaspoons *Szechwan seasoning blend
1/2 teaspoon salt
1 tablespoon olive oil
2 oranges
1/2 cup bottled sesame-ginger dressing
1 cup seeded and chopped cucumber
1/4 cup chopped fresh cilantro
1 Romaine head of lettuce, chopped
3 cups shredded coleslaw mix
1/2 cup wasabi-and-soy sauce-flavored almonds
Garnish: orange slices

What To Do

Toss pork with Szechwan seasoning and salt to coat. Sauté pork in hot oil in a large nonstick skillet over medium-high heat 8 to 10 minutes or until done.

Peel oranges, and cut into 1/2-inch-thick slices. Cut slices into chunks.

Pour dressing into a salad bowl. Stir in oranges, cucumber, and cilantro. Let stand 5 minutes. Add romaine, coleslaw mix, and pork; toss gently. Sprinkle with almonds. Garnish, if desired. Serve immediately.
I used McCormick Gourmet Collection Szechwan Seasoning and Blue Diamond Bold Wasabi & Soy Sauce Almonds. They were BOLD. If you don't want the heat just pick up regular almonds.

.......try it. You'll be glad you did and remember as always......


Monday, June 25

Practice What You PEACH!

It's Finally HERE! One of my favorite times of the year......


Summer just isn't summer without ripe peaches. Have you ever been caught smelling peaches in the produce section of your grocery store? Well I have, because if it doesn't SMELL like a peach, I'm sorry folks but it ain't a peach. We eat with more than our tongues. We eat with our eyes, fingers and definitely our noses. In our great state, Texas, we have many good growing areas and 2012 has simply been one of the best years we have seen for peaches. I'm sure every Texan would agree that some of the tastiest peaches come from the Hill Country, East Texas and south of and around the Fairfield area. There are hundreds of special recipes for peaches, everything from Peach Pies to Peach Teas. But is there anything better than eating a warm summer peach that you plucked from a tree? Oh so sweet and juicy. You have to almost bend over at the waist not to get peach juice all over your chin and clothes. They are wonderful and here in Texas we eat them fresh, as many as we can. The rest are then used to make preserves, chutneys, pickled peaches, pies, baked breads, on and so on. I also make sure to buy extra to feed my freezer, giving us fresh pies and breads year round. I'm sure you and your family have your favorite peach recipes; these are a few of mine. I hope you enjoy them.....if not at least eat'em fresh right off the tree and who knows you just might catch me sniffing peaches at the grocery store or outdoor market!

Spicy Pickled Peaches

My grandmother Chesser made the BEST pickled peaches. She and my granddad had lots of fruit trees and made sure to use all of their fruit every summer. Whether it was eating fresh fruit or canning for the winter to come; there was nothing left on the tree, vine or bush. They lived through the depression and you left NOTHING to waste. These spicy, pickled peaches are DE-vine! Reminds me of childhood summers spent watching my grandmother in the kitchen. Wonderful memories...


1/2 cup water
1 cup white vinegar
2 cups sugar
14 small but sweet and juicy peaches, peeled
2 Tbsp whole cloves
5 Cinnamon sticks, opt.
1 Tbsp allspice in a mesh boiling bag, opt.

What To Do

Bring the water, vinegar and sugar to a boil. Boil 5 minutes. Add the peaches, cinnamon sticks and cloves and cook until tender, about 20 minutes. Allspice in a mesh boiling bag may be boiled with the peaches, but do not add to the jars. Spoon peaches, cinnamon sticks and cloves evenly among sterilized quart jars. Cover with syrup to 1/2 inch of rim. Wipe the rims with a clean dry cloth, and seal with lids and rings. Continue by following the canning instructions that come with the jars. Serve cold.
Peach Pickles stay good for up to 2 weeks

Spicy Pickled Peaches and Blue Cheese Salad

I love salad, if you can love a salad. I have fond memories of eating salad as a child. My mother is not a health nut, however the meals she cooked for us consisted of protein, salad, cooked veggies and some sort of carb. Well-balanced for sure. Her salads were legendary, not your normal cookie cutter salads. She always added some sort of zip and flair to our salads and we learned to love those leafy green concoctions. Pickled peaches and blue cheese are the perfect combination to turn an ordinary salad into something worthy of a special occasion!


4 good sized spicy pickled peaches, thinly sliced
Reserve syrup from peaches
Balsamic vinegar
1 small Thai red chili, seeded and minced
4 ounces good quality soft Blue cheese – I adore Maytag Blue
3/4 cup pecan halves, toasted or candied
2 cups loosely packed Baby Arugula, washed, dried and chilled
2 cups loosely packed Romaine lettuce, washed, dried and chilled
fresh ground black pepper and kosher salt, to taste
Crumbled Bacon, optional

What To Do

If your pickled peaches are not already sliced, drain them...reserving liquid...and slice them now. Set aside. Mix your salad greens together and divide them among 4 chilled plates. Top with crumbled Blue Cheese, spiced pickled peaches, pecans, chili and bacon, if using. Drizzle each salad with a small amount of Balsamic vinegar and syrup from peaches. Finish each plate with fresh ground black pepper and a sprinkle of kosher salt. Serve immediately. Depending on your preference for heat will be a gauge for how much chili you use. Serves 4

Fresh Peach Chutney

Pair this sweet and slightly hot condiment with grilled chicken, pork tenderloin, or curry dishes. It can also perk up an ordinary turkey or ham sandwich and makes a quick and tasty appetizer with cream cheese and crackers.


    1/2 cup cider vinegar
    1/2 cup loosely packed brown sugar
    1/2 cup white sugar
    1 large sweet red pepper, seeded and diced
    1 small white onion, peeled and diced
    1 small jalapeño pepper, seeded and diced
    1/3 cup white raisins
    1 tablespoon finely chopped garlic
    1 tablespoon ginger, peeled and grated
    1/2 teaspoon salt
    1 1/2 pounds fresh peaches, peeled, pitted, and diced

What To Do

Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.

Blue Cheese and Peach Chutney Crostini

Quick crostini idea that makes a fabulous pre-dinner bite.


1 baguette, sliced in 24 slices
2 Tablespoons extra-virgin olive oil
3/4 cup peach chutney
4 ounces good quality, pungent blue cheese

What To Do

Heat oven to 400o F. Place bread slices on a baking sheet and brush both sides of the bread with oil. Bake until golden brown, 4 to 5 minutes per side. This can be made up to two days ahead and kept in an airtight container. Before serving, spread 3/4 cup chutney on crostini. Top each slice with thinly sliced or crumbled blue cheese.

Texas Peach Pie

Let's talk pies for just a minute. Primarily fruit pies. I do not have a sweet tooth however I can always be enticed with a piece of fruit pie. Have you ever seen the 'Pie' episode of the television show Seinfeld? Jerry gets upset because his girlfriend Audrey won’t try a bite of his pie. More importantly, Apple Pie. Jerry becomes obsessed with this...and who wouldn't, as Jerry says, 'who's gonna refuse pie?' Everyone loves pie, this recipe is a classic here in the Porter household, one of our family's favorites. FANTASTIC served hot with Blue Bell Homemade Vanilla ice cream! NOW we're talking summer in TEXAS!


Dough for a double Pie Crust
1 egg white, beaten
5 generous cups sliced peeled peaches
2 tablespoons lemon juice
1/3 - 1/2 cup all-purpose flour
1/2 - 1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter

What To Do

Preheat the oven to 450 degrees F. Line the bottom and sides of a 9 inch pie plate with pie dough.
Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. *Depending on the sweetness of your peaches will be your gauge for how much sugar to use. *Depending on how much sugar you use will be your gauge on how much flour to use. The more sugar you use increase the flour. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges up and over. Flute the edges to seal. If you are not using a lattice top cut slits in the top crust. Brush the remaining eggwhite over the top crust and sprinkle with a bit of sugar.
Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F and bake for an additional 30 to 35 minutes, until the crust is brown and the juices begins to bubble.

Peach Iced Tea

Always refreshing anytime of year! Loved in the South!


3 cups water
3 family size tea bags
2 fresh peaches - peeled, pitted and sliced
1 cup water
Sugar, optional

What To Do

Bring 3 cups water to a boil. Add the tea bags and steep for 15 minutes. Remove tea bags.
Meanwhile, place peaches with 1 cup water into the jar of a blender, and blend until very smooth. Pour the peach mixture and tea into a 1 gallon pitcher. Fill the pitcher to the top with water, and stir until blended. Sweeten if desired.
*You can also use canned Peach Nectar. 3 - 11 oz. cans for every 2 gallons of brewed tea.*

Peachy Passion Fruit Smash

This is one serious 'mocktail'! Mocktails are becoming more and more popular in urban locations due to the rise in non-alcoholic drinkers. Bartenders’ are obsessed with making better and more creative cocktails for this growing crowd. The Smash is a complex drink with just enough sharpness and edge to set it apart from anything else. Serving up a potent fruity rush of flavor....the extra time spent making the Peachy Passion Fruit Smash is well worth the effort!


1/4 cup water
1/4 cup sugar
2 ounces ginger root, one 3-inch knob, peeled and thinly sliced
8 ounces peach nectar
4 ounces passion fruit nectar
2 ounces fresh lime juice
1 small bunch mint leaves
8 ounces club soda
Garnish with:
Fresh Peach Slices
Fresh Sprigs of Mint

What To Do

In a small saucepan, combine sugar,
water and ginger root. Simmer until sugar is fully dissolved, about 5 minutes. Let stand, uncovered, 20 minutes. Strain syrup; discard ginger. Cool.
In a cocktail shaker, combine 2 ounces ginger syrup and remaining ingredients except club soda and garnishes. Shake vigorously. Pour into ice-filled glasses. Top with club soda. Serve, garnished with mint sprigs and peach slices.

Yield: 4 cocktails.

Try one. Try all...and you know what I'm going to say....


Sunday, June 24

My Sister Stephanie!


My sister, Stephanie, and I are close, it comes from sharing a room with her for the first 13 years of my life. At the moment she is in San Diego, CA visiting her oldest daughter, Heather, and kids, Olivia and David. It seems like she has been gone forever and WE, the family, are so ready for her to come back to TEXAS. Of course we talk, e-mail and do the facebook thing, but I miss the 3-D version of Steph.....hopefully she will be home in a few weeks.

Aside from missing her, I know she is having a wonderful time with Heather and especially those grandbabies that she doesn't have the chance to see very often. They have had loads of fun as we watch from afar. We wait for her to post pictures on facebook and then pour over them slowly. It is a joy to see the kids, we have missed so much. No Halloweens or birthdays, no Christmas Eves or First Days of School. I AM SO THANKFUL FOR THE INTERNET! Even though we don't live close to them we are able to stay in 'constant' contact. Hurray! for technology!

Here is a peek into the life of my sweet sister, California Style.........

Well she's in San Diego, of course the beach and
Pacific Ocean have been calling her.
Isn't she beautiful? Good genes!

Steph's cute. They are looking for the 'bottles' with their "Messages from  Daddy".
 Did I mentioned he was in the Navy?
We miss you Brandon...stay safe.

Isn't this just the BEST idea you have ever seen? I know one day they will understand that Daddy didn't actually throw these overboard for them. Olivia and David will see what a wonderful gift Mommy gave them and be thankful for times like these to make special lifelong memories! LOVE IT!

My niece, Heather, aided in the hunt for their bottles, what we moms do for our children.

   Lunch anyone? Kiko's Place is a rolling restaurant
in San Diego. Stephanie said it was by far the
best fish tacos and ceviche she had ever eaten! ANYWHERE!

Trip Advisor gave it a rating of 5 stars out of 5! I had no idea Trip Advisor even reviewed restaurants on wheels! Who knew?
 'I hardly have words to describe how much I love this taco truck', commented one loyal fan.

I pulled these last 2 photos off of TA. Steph said the hot sauce was divine and coming from Texas she would know.  She has always loved foods with very intense heat!

Steph's lunch:
Fish and Shrimp Tacos
and the large cup....luscious she said!

 "Hey, Kiko....come to Texas!"

The Texas Rangers played in San Diego, they were in Heaven!
She's ready for the game....'let's go Rangers....LET'S GO!'

Olivia and David at the Ranger's game.

{L-R} Heather, my niece, David and my sister, Stephanie!

Tilapia Ceviche


  • 2 pounds tilapia fillets, 1/2 inch diced
  • 1 cup lime juice, about 8 large limes
  • 1 cup seeded chopped tomato
  • 1/2 cucumber, peeled, seeded and finely diced
  • 1/2 cup finely chopped onion, I use red onion
  • 1/4 cup packed chopped fresh cilantro
  • Salt and freshly ground black pepper
  • 1/2 cup Clamato clam-tomato juice, optional
  • 1 tablespoon bottled hot sauce....I'm a Texan we use Tabasco, optional
  • 1 serrano chile, optional
  • 1 avocado, halved, pitted, peeled, and thinly sliced
  • 1 lime, cut into wedges


Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 20 minutes to 2 hours, depending on the thickness if your fish.
Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice, hot sauce and chile, if using.
Arrange the avocado slices on the side of ceviche and serve immediately with the lime wedges and tortilla chips.



Saturday, June 23

Summer Grilling Season - Veggies

The high heat of the fire brings out the natural sugars in vegetables so they actually retain more of their flavor, vitamins and minerals than they do when cooked in water. From asparagus to corn, radicchio to sweet potatoes, vegetables are right at home over a bed of hot coals.

In-season vegetables grown close to home are best — they should also be plump, moist and unwrinkled. Follow these guidelines when buying summer produce for grilling.


Medium-sized and fat stalks grill better than very thin spears, which can be bitter. Peeling the bottom third of the spears with a vegetable peeler will help them cook evenly.

Look for evenly colored eggplants with shiny skin. Cut globe eggplants into slices for the grill; cook Asian eggplants whole or halved.


Look for peppers and chilies with smooth skin, as they will be easier to char on the grill than gnarled or grooved peppers. Thin-skinned varieties need a gentler touch so that they don’t develop holes while grilling from too-high heat.

Select zucchini, yellow crooknecks, pattypans and other summer squashes that are mature enough to have full flavor yet small enough to be tender and free of large seeds.


Look for firm ears with plump kernels and a lot of creamy colored silk; avoid ears with heavily soiled or slimy fringe. The husks should be bright green and appear moist, not dried out.

  • Prevent vegetables from sticking to the rack by coat both the rack and the vegetables with a small amount of oil before grilling. A grilling basket or grill screen is handy for cooking small vegetables that may fall through the spaces in the rack.
  • You can also achieve great grilled veggies in a non-stick skillet. I cook mine this way when are not using the outside grill, so much quicker, less clean-up and over all hassle. Either way grilled veggies are delish and oh so healthy for you!
  • The best way to test a vegetable for doneness it to cut off a piece and eat it. Some vegetables, such as asparagus and fennel, are at their tastiest when tender-crisp, which means tender when you first bite into them and crunchy at the center. Other vegetables, such as eggplants, onions, squash and mushrooms, should be cooked until soft throughout.

Cook all, or just your favorites. They make a wonderful side for grilled chicken or steaks. Grill'em up...You'll be glad you did!! 

Have a wonderful sunny weekend!

Friday, June 22

Summer Grilling Season: Hot-n-Spicy Grilled Chicken

This succulent grilled chicken has been a staple here at the Porter household for over ten years now. In Texas we have a longer grilling season than most.....even so, we enjoy this grilled chicken so much that we bring it indoors to bake and flash broil during the dreary winter months. You can make this marinade as spicy or mild as you like. I LIKE IT HOT AND SPICY!  Grill this tasty chicken for your family and friends. They are sure to love it. A real crowd pleaser!


  • 2 cups cider vinegar
  • 1/2 cup firmly packed dark brown sugar,  
  • 1/4 cup vegetable oil
  • 3 tablespoons dried crushed red pepper, less for less heat 
  • 4 teaspoons salt
  • 2 teaspoons freshly ground pepper, use less for less heat 
  • 2 (2 1/2- to 3-pound) cut-up whole chickens, I buy mine pre-cut

  • Stir together first 6 ingredients until blended.
  • Place half each of vinegar mixture and chicken in a large zip-top plastic freezer bag; seal. Repeat procedure with remaining vinegar mixture and chicken, placing in a separate zip-top plastic freezer bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally.
  • Remove chicken from marinade, discarding marinade.
  • Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 35 to 40 minutes or until done, turning occasionally.
  • *8 skinned and boned chicken breast halves and 8 skinned and boned chicken thighs may be substituted for whole chickens. Chill in marinade at least 1 to 2 hours, turning occasionally. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done.
      If you are a novice at grilling this recipe is for you. It's extremely easy to follow, you would be hard-pressed to make a mistake here. You can make your marinade as hot and spicy OR mild as you like. Believe me, NO ONE will ever know your secret! Give it a try and see if you don't agree....'ll be glad ya did! 

    Tuesday, June 19

    NYC's Summer 2012 Restaurant Week

    Rejoice, my foodie friends — NYC has announced their dates for the 2012 Summer Restaurant Week, running from July 16 to August 10. For 20 days, bargain hunters, like myself , will have an opportunity to dine at some of the city's most popular restaurants at discounted prices. A three-course prix-fixe lunch is $27.04, while a three-course prix-fixe dinner will cost $35.

    Restaurant Week began in 1992, when lunch was priced at $19.92. Since then, the average meal in New York has increased by $16, while the average price of a Restaurant Week lunch has only gone up $4.15. What a DEAL! NYC & Co., the agency in charge of  Restaurant Week, has already announced that a number of restaurants that were around at RW's inception will again be participating this year. NYC & Co. should be proud to celebrate the 20th anniversary of NYC Restaurant Week. It provides New Yorkers and visitors the opportunity to sample some of the finest restaurants in the world at a fraction of the regular price.
    The Mall, Central Park NYC....My favorite spot for romance!

    While the full participating list has not been released, NYC&co has verified that Barbetta, Brasserie, Capsouto Freres, Chin Chin, Delmonico’s, Gotham Bar and Grill, Mesa Grill, The Palm, Petrossian, Remi, The Russian Tea Room, Shun Lee Palace, Steak Frites, Tribeca Grill, Victor’s Café and Water’s Edge are among the select few. Check them out on the web and start your short list now.

    Restaurant owners have the unique opportunity of reaching a wide audience of people that may not at this time be able to enjoy these exclusive eateries. Serving up their signature dishes gives restaurateurs a chance to create repeat customers. It's a win/win situation for all involved.
    If you're curious about what to expect with a Restaurant Week meal, check out this photo gallery of meals from the 2012 Winter Season.

    Reservations open July 9, at which time the full list of participating restaurants will be available. Don't worry; the second that the list becomes available, I will be sure to post it in a FLASH!In the hope that food lovers and friends alike can share in these culinary delights......start your engines NOW! Begin your hunt for inexpensive flights and hotels, you'll be glad you did!
    Work in a few musicals or a Jazz Club while in NYC, you'll be glad you did!