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Saffron Chicken Kebobs

Saffron is a great spice to use on kebobs. Remember to soak it in warm water for at least half-hour before adding it to the marinade. You will use the soaked strands as well as the soaked water as part of the marinade. Green cardamom is usually an accompanying spice with saffron, especially in Indian cuisine, so you can choose not to add it. When I make these kebobs, I add chicken to the marinade, cover it, and refrigerate for two days. The element of time is the first wonder of the world, and 48 hours will result in an excellent kebob. If you want to make this recipe extra special, you can add a couple of tablespoons of heavy...

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Roasted Eggplant Dip

    Ingredients 2 medium size eggplants4 Tablespoons mustard/olive oil2 cups red heirloom tomatoes, chopped1 ½ inch fresh ginger, grated2 Tablespoons chopped cilantro1 jalapeno, finely choppedSalt to taste   Instructions Place one eggplant over a medium heat GAS burner (yes, directly over the burner). Roast for 3 minutes. Use a pair of tongs and turn the eggplant every 3 minutes, cooking all 4 sides of the eggplant. This should take about 12 minutes, for smaller eggplants, it may take about 10 minutes. Place the eggplant on a plate and let it cool for 20 minutes. Repeat the same process with the second eggplant. NOTE: If the eggplant has not cooked completely or has been punctured, then you may have to finish cooking it in the...

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