Give your grill a little lovin’ this coming holiday weekend and use the extra time off to slow-cook your favorite foods to perfection. Sizzling proteins, a selection of succulent sides and ALL of the necessary nibbles we just couldn’t do without!
Grilled celery with pop and CRUNCH! This tasty side comes drizzled with black truffle oil and garnished with pine nuts and shaved Parmesan cheese. From Chef Justin Wangler with Kendall-Jackson.
This salad is delicious, and it’s the creation of famed Chef Andrew Weissman. I suggest watching the video first before you try this preparation. After closing Le Reve, Chef Weissman opened the wonderful il Sogno at the historic Pearl Brewery in San Antonio. You’ll find this salad on the menu. Blanch asparagus in boiling water […]
This crab cake recipe is delicious and so is the truffled potato salad served with it. A big thank you to the Westin St. Francis in San Francisco for sharing!! Prepare Crab Cakes Put crabmeat in a bowl, add the rest of the ingredients, mix well. Taste for seasoning. Shape into 2 oz. cakes. Heat […]