October 6, 2009
This is a delicious pot roast with peppers and onions. Just like at the Cuban restaurants in the malls!
Filed under News From The Grill by on Oct 6th, 2009. 
'Suizas,' Spanish for Swiss, refers to the creamy white sauce that tops these chicken and green chile-stuffed enchiladas.
Filed under News From The Grill by on Oct 6th, 2009.
Cornmeal is transformed into polenta when simmered with milk and water. The polenta is served with fresh sage and grated Parmesan. Or it can be made in advance, chilled for 2 hours and then lighlty fried in butter.
Filed under News From The Grill by on Oct 6th, 2009.
Rolled oats, tomato juice, and onions combine with lean ground beef for an easily prepared meatloaf. It bakes in one hour.
Filed under News From The Grill by on Oct 6th, 2009.
Fresh tuna is marinated in a sweet marinade of fish sauce, lime juice, and honey, stir-fried, and then tossed with garden fresh tomatoes, basil, and cilantro. A small, red chile pepper adds spice to this warm tuna salad.
Filed under News From The Grill by on Oct 6th, 2009.
Tender beef, seasoned with oregano, basil and garlic then boiled in beef bouillon. Can also add 1/2 teaspoon of red pepper flakes to herb mixture.
Filed under News From The Grill by on Oct 6th, 2009.
A wonderful composition of grilled chicken with fresh berries and mixed greens, tossed with a fruity honey mustard dressing. A lovely summertime meal.
Filed under News From The Grill by on Oct 6th, 2009.
These are to die for ribs you will want to serve to guests, to show off your cooking ability.
Filed under News From The Grill by on Oct 6th, 2009.
Shrimp, onions, celery and mushrooms, seasoned with paprika, garlic and crushed red pepper. Great over steamed rice.
Filed under News From The Grill by on Oct 6th, 2009.
This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing.
Filed under News From The Grill by on Oct 6th, 2009.
