Meat on a Stick Monday goes to Morocco for a traditional green charmoula used to marinate wild turkey kabobs! The marinade comes together in minutes with a food processor or mortar and pestle. This marinade can also be used for topping grilled fish. Think of it as the African version of Italian pesto. Enjoy!! … [Read more...]
Smoked meats always remind me of Autumn and I’ve created a twist by using brined game birds and I add them to the smoker… with hay!! French farmers use hay for not only feeding their livestock, but also to cook with. And to make it even more special, I steeped cream in a handful of hay to create a yummy mustard cream sauce. Grab a glass of white wine, a lap blanket and dine outdoors and enjoy all … [Read more...]
It’s amazing the amount of preparation that goes into one day a year! As early as summer, folks are scanning airline websites searching for the best deal for Thanksgiving flights. It’s the eternal challenge: What is the cheapest flight with the least amount of stops, in the early morning one can take from the West coast to the East coast? And if you’re anything like my sisters, you’d begin working … [Read more...]
