We’ve talked about panini before…those wonderful grilled sandwiches that are all over the place in Italy. These can be made ahead and heated up later, and are a great way to use up leftovers. Here’s a combination that I really enjoy!
Salmon and Hard-Boiled Egg Panini
Good sandwich bread, like long baguettes or round Italian rolls, cut in half
Melted butter with smashed garlic and salt
Fresh dill
Capers
Hard-boiled eggs, one per sandwich
Thin slices of leftover cooked salmon
Brush each half of the roll with melted garlic butter. Layer on the dill, capers, eggs, and salmon, and close up the sandwich. …read more

Isn’t it nice to have a few really easy meals right before Christmas when you’re so rushed? But you still want them to be tasty and comforting, even if they’re easy. So how about this? Take the humble grilled cheese sandwich, and elevate it to a new art form! That’s what my husband and I think of these sandwiches. You can leave out all the extra goodies if the kiddies only like them traditional. I’m also thinking that the next time we grill, I’m going to construct these on a long loaf and wrap …read more

Videos are available from Monkey See to help you through the big day!
Get the basics on traditional turkey roasting from the experts at the National Turkey Federation.
Watch Tony Conte, Executive Chef of the Oval Room, explain the basic elements of stuffing, preparing and cooking your turkey. He can even show you the   finer elements of a thanksgiving feast fit for a gourmand.
There’s frying it, with the charming Mike Hedrick.
· There’s BBQ-ing it on your own grill.
· For the love of all things delicious, don’t forget the …read more

You can adjust the heat, but you can’t hide completely from the spice of this sauce! This is not a marinade, but rather a sauce that you can serve with your cooked meats. I prefer to serve it with something strong like grilled flank steak. We tried it with fish, and it was just too overpowering. Chicken? Maybe.
To get the low-down on grilling flank steak, check out our technique post.
Spicy Hot Cilantro Sauce
1/2 c fresh cilantro leaves
1/2 c fresh mint leaves
1 clove of garlic, crushed
2 T coarse brown mustard
1 T lemon juice
1/3 c olive oil
Tabasco sauce to taste
Either process or …read more

It takes a lot of spices and a dedicated tandoor (a special superhot outdoor oven) to make the best Indian tandoori chicken! Since most of us don’t have one of these ovens, I’ve included both grilling and regular oven instructions here
As for the multitude of spices, I kept each to a minimum amount so that you can tweak this to suit your family. We like it spicy and hot, so I often add more of the hot spices. If you prefer it milder, cut back or leave out some of the hot spices and the pepper , and …read more

Italian combinations are not the only possible ingredients for panini. These tasty grilled (or oven-heated) sandwiches are also a wonderful way to use up leftover Indian meats and curries. Whenever I make chicken tikka, for example, I always make extra so that we can have some panini a few days later.

Here’s what I like to do with the chicken tikka. You can use plain pre-cooked chicken and just add Indian spices to the sauce if want. Leave the chicken out, or substitute tofu if you’d like a vegetarian meal. These hearty sandwiches can be ready in under thirty minutes.
Panini with …read more

Chicken tikka is a super-easy grilled or baked dish that’s a natural for introducing your family to Indian food. You can control how spicy it is by limiting the cayenne, chili powder, and tumeric. The recipe below makes a fairly mild sauce, in my opinion, but I do like things pretty hot, so you should ease into it if you’ve got little people.
Not counting the marinating time for the chicken (which I like to do first thing in the morning), it usually takes less than thirty minutes to skewer and cook the chicken. I recommend serving it with flatbread like …read more

You can marinate this dish in your fridge for a couple days as long as the meat is fresh! The more onions, the better   We had this lamb with grilled corn on the cob and fresh tomatoes with basil.  Salted olive oil for dipping the tomatoes…yum!

Onion-Marinated Lamb
1 – 2 lbs of lamb
Salt and pepper
Red onion, diced fine
Clove of garlic, crushed
1 – 2 c red wine (cooking wine is fine)
Throw all the ingredients into a zip-loc bag or a covered shallow dish. Let marinate for up to two days. Grill, being careful not to overcook.

Oprah Winfrey has a new cookbook out, called The Oprah Magazine Cookbook. Many of the recipes are a bit more involved than a thirty minute meal would allow for, but there are some stunningly good recipes included. I found a few online at Oprah’s website, and here’s one that fits within the boundaries of a sixty minute meal anyway!

Grilled Tenderloin of Beef with Spicy Fresh Herb Vinaigrette
Created by Celia Barbour
From Great Food in the August 2007 issue of
O, The Oprah Magazine
Serves 8 to 10
Vinaigrette:
* 1 cup parsley leaves, loosely packed
* 1 cup basil leaves, loosely packed
* 1/2 …read more

If you cube your lamb small, it will cook very quickly and stay quite tender! Add some Greek sides and some lemon to dowse everything, and you’ll be in tastebud heaven. Besides the Greek accompaniments listed below, we added fresh asparagus to the mix, doing it on the grill as well. Yum! This can all be done and ready in thirty minutes.
Lamb Skewers with Greek Sides
Large cucumber, sliced medium
1 c plain yogurt
1/2 c fresh mint, chopped
Salt and pepper
2 lbs of lamb leg or shoulder, cubed
Olive oil
Salt and pepper
Greek black olives
Pita bread, halved
Lemon, cut into thick wedges
Slice up the cucumber, chop …read more