LOBSTER SKEWERS BASTED WITH “MARGARITA BUTTER” LIME PEEL ORZO, GRILLED ASPARAGUS, AND RADISH SPROUTS WITH LIME VINAIGRETTE

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The other day I was taking a break from my work day by relaxing on the patio, and I was thinking it would be a nice time for a margarita!! Margaritas are like the perfect drink. They're tangy, salty, and sweet with a citrus kick! And I wondered how it would taste poured over grilled meat or fish.  For obvious reasons, pouring a margarita over an open flame is probably not the best idea, but I … [Read more...]

CORN!!!

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CORN!!! I love corn everything! So I created this tablescape to go along with a corn themed menu.  Each dish incorporated corn in some way.  Corn is a great starch because it lends itself to savory and sweet flavors. I figured roosters eat corn so I used them as my jumping off point, as well as the color of corn, "yellow."  Blue is another color that works so well with yellow … [Read more...]

APRICOT CHILE GLAZED CHUKAR WITH GRILLED APRICOTS

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These little birds are grilled quickly and brushed with a spicy sticky glaze made fast with store bought preserves and canned green chiles.  Serve on a bed of salad greens for a light summertime meal.  Spatchcocking these little birds helps them cook evenly and lightening fast.   Click on the image on the right to watch Dan and Bobbie Jo prepare this delicious … [Read more...]

Venison Shish Ka-Bobbie Jo

Summer is on it's way so that means it's time to pull out the grill! And this is hands down my favorite shish-ka-bob made my way, so I decided to name it after myself. lol For the best flavor, marinate the venison no less than 24 hours.   I suggest you use a dry aged top butt or backstrap for the most tender cut and cook it no more than medium-rare.

Summer is on it's way so that means it's time to pull out the grill! And this is hands-down my favorite shish kabob made my way, so I decided to name it after myself. lol For the best flavor, marinate the venison no less than 24 hours. I suggest you use a dry aged top butt or backstrap for the most tender cut and cook it to no more than rare to medium-rare. Click on the thumbnail to the … [Read more...]