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July 2018
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Grilled Corn Salad

I normally just grill my sweet corn add butter and salt and pepper or use a compound butter with spices and I am done.  I wanted to do something a bit different with this wonderful BBQ side so I went trolling online for inspiration and after getting some ideas I came up with this.

2 ears of corn charred on the grill, kernels cut off of the cob 2 Roma tomatoes, deseeded and copped to your liking ¼ white or red onion sliced into half rings Hand full of fresh basil, leafs torn Several sprigs of fresh thyme

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Shells Baked with Tomato, Cream, Corn and Five Cheeses

Here’s another recipe from one of my favorite cookery books.  It’s from a cookbook someone who use to work at Al Forno, a legendary Providence, RI restaurant gave me as a gift. The chef – owners are Johanne Killeen and George Germon.

Unlike the last recipe I made from this book, this one is quite simple and quick! Enjoy!


‘Shells Baked with Tomato, Cream, Corn  and Five Cheeses’ From: On Top of Spaghetti, by Johanne Killeen and George Germon

Items needed:Baking dish Big bowl

Preheat oven to 500 degrees

2 C Heavy cream 1 cup diced tomato 1/4 c

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BBQ Time! Chicken, Corn, Potato and Bread!

It’s summer time in San Francisco, and as they say, ‘ The coldest winter I ever spent, was a summer in San Francisco’ So, even though it’s freezing outside, it’s time to BBQ! We’re doing Chicken Breast. I’ve made a marinade with the Zest and Juice of a large Orange and Grapefruit, and 3 each medium Lemons and Limes. To the juice and zest I’ve added about a 1/2 to 3/4 cup good Olive Oil, about 1/3 cup Fresh Chopped Tarragon, 1/2 teaspoon Cayenne and seasoned to taste with Salt and Pepper. Prep your Chicken Breast by rinsing with

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