Showing posts from September, 2014

Easy Beef Kabobs:
On & Off the Grill in Twenty Minutes

The Recipe: Chunks of tender beef kabobs cooked on the grill where an almost-sweet glaze forms on the surface of the meat, we call it "meat bark" and it's irresistible! On the side, serve Grilled Zucchini Kabobs and Grilled New-Potato Kabobs. The timing is perfect: the zucchini go on first, then the par-boiled new potatoes and finally the beef kabobs. In twenty minutes, they all come off at the same time, perfectly cooked! Great party food but easy enough for a weeknight supper too. These recipes are so quick and easy that I'm adding them to a special collection of easy summer recipes published every summer since 2009. This is the last of new "Summer Easy" recipes for 2014. It's been fun! Here you go, one of my very favorite meals for the grill! Just prep everything in the morning, chances are good you can make the whole meal from pantry ingredients. Then start putting the food onto a hot grill about 20 minutes before serving. Yes, it

Grilled Flatbread with Rye & Fresh Herbs

The Recipe: Homemade Grilled Flatbread made with rye flour and fresh herbs. Great flavor, great texture! Easy to make, especially with step-by-step photo instructions . A warm welcome to readers of my restaurant-recipe column in the St. Louis Post-Dispatch. This week, the featured recipe is for Butternut Squash Flatbread from the restaurant at Chaumette Vineyards & Winery about 75 miles south of St. Louis in beautiful, rolling-hill Missouri wine country. Chaumette's flatbreads are topped with butternut squash roasted with thyme and rosemary, caramelized onion and two cheeses, just gorgeous (links to story and recipe below). Now please know, this is NOT Chaumette's flatbread recipe, it's one I've developed myself. For readers ready to make flatbread at home, I'm happy to recommend it. It's even a special sort of recipe that I call "Kitchen Lesson" because it explains the in's and out's of a recipe for new or less-experienced cooks