Recipes
Hot Stuff
Pork Loin Recipes You Need Now
It’s midsummer, and you’re no doubt looking for inspired dishes to wow friends and family at your next backyard party. We have three words for you: boneless pork loin. Steven likens this mild-tasting cut, often sold as pork loin roast, to a blank canvas on which you can paint masterful barbecue pictures. And we’ve been doing just that, giving this humble and misunderstood cut an extreme makeover. Boneless pork loin really is the unsung hero of the meat counter. It’s versatile, compatible...
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Add a Kick to Your Grill – Jalapeno Cheddar Sausages from Southside Market
This post is brought to you by Southside Market & Barbeque, which provided advertising support. Summer is prime grilling time for many reasons—perhaps most prevalently as a way to bring friends and family together during a backyard party. For many grilling enthusiasts, however, the main reason has been to keep your kitchen cool during the hot summer months. Remove the oven from the equation, and enjoy the sun on your face...
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For the Fourth of July: Cook an Entire Meal on the Grill
The Fourth of July is one of my favorite holidays. I love the parades (Edgartown puts on a doozy), the fireworks, the patriotism, and of course, the food. I’m certainly not alone: July 4 is the most popular barbecue holiday of the year. According to the Hearth, Patio, and Barbecue Association, 73 percent of Americans plan on eating food cooked outdoors. The celebrations of my youth were rudimentary, to say the least. Today we grill everything—really, from cocktails to vegetables, from breakfast...
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Honor Dad with a Cliche-Busting Father’s Day Brunch
Mother’s Day, named a national holiday in 1914, had a nearly 60-year jump on Father’s Day, which wasn’t formally added to the calendar until 1972. It’s now a virtual given that breakfast in bed belongs to moms while dads man the grill. Why not shake things up this year? Host a Father’s Day backyard brunch. You grill, Dad grills, or you happily share the cooking responsibilities. Then spend a leisurely afternoon doing something you know he’ll enjoy. Here are some menu suggestions (including...
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Steven Raichlen’s New TV Show Project Fire + a Memorial Day Menu From The Show!
After what seemed like an interminable winter, the long-awaited Memorial Day weekend is finally upon us. This beloved federal holiday, conceived in the 1860s to honor the men and women who gave their lives in the service of our country, is a celebration of family and friends, flags and flowers, food and fun. Of course, Memorial Day is the unofficial start of summer and prime grilling season, the perfect time to launch Steven’s latest show, Project Fire. Maryland Public Television, the producer of Project Fire,...
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Don’t Lose These: Recipes for the “Cadillac” of Salmon
Salmon is the little black dress of the fin fish world—beautiful, flavorful, and above all, versatile. It can be baked, poached, sautéed, and of course, grilled or smoked. No wonder it’s a global (and Raichlen!) favorite. But its appeal doesn’t stop there. Salmon’s payload of protein and Omega-3 fatty acids makes it one of the healthiest seafood choices for consumers. For American salmon lovers, the coming weeks on the calendar are...
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On A Roll: A Quartet of Roast Beef Sandwiches
Sometimes, it’s beef you crave. Not chicken, not seafood, not “the other white meat.” You want brawny, sanguine, iron- and nutrient-rich, blood-building beef. Preferably on a crusty roll with enough strength to hold a mouth-stretching payload of grilled or smoked red meat. Yeah. Debris Sandwich (aka Po’ Boy): Let’s begin the regional tour in one of America’s most food-obsessed towns, New Orleans, where a gravy-soaked debris sandwich can pick...
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Fresh Ideas for Taco Tuesday! (No Ground Meat in Sight)
I’m not sure when themed food nights became a thing. First, it was “Meatless Mondays.” Sounds rather cheerless and reminds many of us of the meat-deprived Fridays of our youth. But “Taco Tuesdays?” Heck, ya. That’s something we can really get behind! Coincidentally, today’s Tuesday. The burden of what to have for dinner has just been lifted from your shoulders. “Taco Tuesday” would appear to be a generic coupling of words, a common...
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Chicken to the Rescue on Busy Weeknights
“A chicken in every pot.” Such was the aspiration of the early seventeenth century French king, Henry IV, for his subjects. (The same wish has been attributed to several American presidents, notably Herbert Hoover.) “A chicken on every grill” might be more appropriate. Travel the world’s barbecue trail, and you’ll find an astonishing array of grilled poultry. From lemon grass-stuffed lechón manok (Filipino rotisserie chicken) to Bolivian...
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For Easter and Passover: Our Secret for Premium Lamb
Speaking from the set of Project Fire, his latest TV show, Steven said, “That was the best lamb I’ve ever eaten.” No surprise there, as the steaks and chops were sent to the recent shoot by John and Sukey Jamison of Jamison Farm. (We always try to acquire the very best food for the cameras, and they’ve been supplying Steven’s shows for many years.) Their contact info has been in the “little black books” of the country’s top chefs and restaurants for decades....
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