March 29, 2013
Prepared: grilled chicken marinated in garlic and oregano; barbecued chicken quesadilla with corn relish; avocado salsa.
March 15, 2013
Prepared: Caribbean grouper with mango, pear and avocado salad; Southwestern grilled tuna salad with basil-garlic vinaigrette.
Prepared: grilled whole snapper with tomato-jalapeno vinaigrette; grilled smoked pompano with tomato and balsamic vinaigrette; asparagus tacos.
March 8, 2013
Prepared: shellfish and chicken paella; white peach sangria.
March 1, 2013
Prepared: porterhouse steaks with hoisin barbecue sauce; porterhouse turkey chops with grilled root vegetables; cast iron potato salad.
Prepared: turkey burgers; grilled tuna burgers. Also: spicy mango ketchup.
February 22, 2013
Beef and veggie burgers are prepared.
Bourbon-ancho marinated top round with cape gooseberry relish is prepared. Also: smoked beef brisket; hot smoked sausage.
February 15, 2013
Chitpotle-glazed barbecue crudite with Cabrales blue cheese dip is prepared. Also: portobello pizza; thousand-layer eggplant Napoleon with no-fat tomato vinaigrette.
Tuna burgers with pineapple-mustard glaze are prepared. Also: grilled tuna Nicoise salad.
February 8, 2013
Barbecue-soaked shrimp with creme fraiche dressing is prepared. Also: grilled day boat scallops; peas and apples in red pepper sauce; and grilled fruit with mango cream.
Grilled Italian sausage is prepared. Also: pepper and onion quesadillas; smoked turkey sausage sandwiches with grilled onions.
February 1, 2013
Red chili-rubbed salmon with toasted corn vinaigrette is prepared. Also: grilled peach vinaigrette; grilled peach quesadillas; and hot smoked salmon.
Grilled rib-eye steak salad with poblano vinaigrette is prepared. Also: hickory-grilled cowboy rib-eye; tomato and wild mushroom ragout; and horseradish sour cream.
January 25, 2013
Steak dishes are prepared.
Pork dishes include spiced-rubbed pork-loin sandwich with barbecue sauce and spicy mango ketchup; pulled-pork barbecue sauce; pulled-pork sandwich.
January 18, 2013
Pork chops are featured. Included: spice-rubbed pork chops with horseradish-maple glaze and maple-glazed grilled sweet potatoes; sugar-cured lean pork chop with baked beans accented with apples.
Duck is on the menu. Included: duck breasts with fresh plum-ginger glaze and tomatillo relish; smoked breast of duck; and barbecue duck thighs.
January 11, 2013
Lobster is the culinary theme. Included: lobster rolls with curried mayonnaise; and flaming lobster pizza with roasted yellow tomato.
Lamb dishes include Moroccan-spice-rubbed leg of lamb with apricot chutney; ratatouille with portobello and eggplant; garlic and rosemary; and roasted leg of lamb.
January 4, 2013
Chicken-theme recipes include rosemary-marinated chicken thighs with spicy orange glaze and orange-pineapple relish, plus roasted whole chicken with peach chutney. Grilled wild mushroom and vegetable salad is the side item.
Chicken dishes include butterflied chicken with a barbecue baste that includes sherry vinegar and brown sugar; apple-jack sauce; and Virginia waldorf salad. Also: the preparation of chicken.
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