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Created by Elizabeth Karmel

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Discover our most appreciated recipes!

Basic Beer-Can Chicken

Created By Elizabeth Karmel

This is the basic recipe for beer-can chicken whose origin has as man stories as there are grill cooks.

The one I like goes something like this. A barbecue pitmaster had been drinking beer—the official sanctioned barbecue circuit beverage--all day when he realized that he was going to need to eat something if he was going to last all day and into the next morning tending his slow-cooked barbecue. So, he opened his rig (a smoke-grill big enough for several whole hogs) and set his beer down on the cooking grate to get something small to cook from his cooler. He picked up a chicken and put it on top of his half-full can without noticing what he was doing. He looked for his beer, couldn’t find it and popped open another one without a second thought. That is, until he opened the grill an hour later and, lo and behold, perched on his smoker was the first beer can chicken! Regardless of the story, it is truly the best chicken any of us girls have ever tasted!



Mom’s Best-Grilled Prime Rib

Created By Elizabeth Karmel

My mother and I grill-roast a prime rib together at least once a year. It’s much easier than it looks and served with popovers, it’s become everyone’s favorite meal. Make sure to order an untrimmed rib roast from your butcher with the fat and the rib bones still intact. The fat will keep the meat juicy during the long cooking time and the bones will act as a natural roast holder.



Homemade Mexican Caramel Sauce (Dulce de Leche) with Grilled Bananas

Created By Elizabeth Karmel

What’s even better is homemade Dulce de Leche with grilled bananas and—if you are fond of gilding the lily, which the Girls are—real vanilla ice cream. The true beauty about this dessert is that everyone raves and raves about it and it is a cinch to make. One can of sweetened condensed milk will make enough caramel sauce for about 10 servings—if you don’t eat it up directly from the can with a spoon! Enjoy the dessert and enjoy all the praise you’ll get from your guests!



Kay’s Grilled Nectarines

Created By Elizabeth Karmel

This recipe is just as delicious with any stone fruit and can easily be doubled or tripled to feed a crowd! Marscapone cheese is sometimes called Italian cream cheese but it is much closer to the French crème fraiche. Marscapone is generally available in Italian markets and most large supermarkets—if you can’t find it, substitute crème fraiche or sour cream.



Chicken Soup With Rice

Created By Elizabeth Karmel

This soup is made with store-bought broth and rotisserie chicken, which shortens the preparation time considerably. (If you usually make your soup from scratch, you may be surprised at how appealing this shortcut can be when you are rushed.)



Grilled Surf and Turf Menu

Created By Elizabeth Karmel

Bring the classic surf and turf menu to the grill. You may never order it in a restaurant again!



Boneless, Skinless Chicken Breasts

Created By Elizabeth Karmel

There is nothing easier than grilling boneless, skinless chicken breasts. The trick is to brush with oil and grill over direct heat, turning only once during the cooking time.



North Carolina Style Pulled Pork

Created By Elizabeth Karmel

North Carolina Style Pulled Pork is the dish that started it all – my love affair with grilling and barbecue. Growing up in North Carolina – only a stone’s throw from Lexington, the World BBQ headquarters – I always visited a BBQ joint to get my pork fix. We’d either eat it there or take it home in quart containers to reheat in a silver chafing dish. After college, I said good-bye to the BBQ joints and moved north. Well, you know what they say about necessity being the mother of invitation…I just had to teach myself how to make pulled pork. Here is my tried and true version made most often on a gas grill, no less!



Grilled Asparagus

Created By Elizabeth Karmel

Grilling asparagus miraculously transforms it from the kind of vegetable you hated as a kid to a sweet, meaty, lip-smackin’ treat that you can’t get enough of as an adult. This is the least amount of work you will ever have to do to be considered the Queen of the Grill. Contrary to popular belief, look for the fatter stalks when buying asparagus, they are much better suited to grilling and actually have better flavor.



Buccaneer Chicken

Created By Elizabeth Karmel

This recipe was created by my barbecue buddy Steven Raichlen who definitely has perfected cooking over an open fire. It is a little more involved and a little more advanced but the end result is worth the patience it takes to make this recipe.



Grilled Pork Tenderloin

Created By Elizabeth Karmel

Pork tenderloin is one of the most versatile meats to grill. It’s great grilled with no more than salt and pepper, adapts to almost any barbecue rub and is easy to cut into kebobs. Of all the ways, I grill pork tenderloin, simple salt and pepper is still my favorite.



Slow-Cooked Texas Beer Brisket

Created By Elizabeth Karmel

On the road to Lockhart, Texas in the Hill Country outside of Austin, I discovered barbecue heaven where smoke meets beef. This slow-cooked brisket is crunchy and almost burnt on the outside, tender and juicy on the inside. After tasting a delicate 2-pound portion, I got some tips from the pitmaster himself and promptly went home and created my own version.



Grilled Bone-in Chicken Breasts and Pieces

Created By Elizabeth Karmel

This is one of the recipes that I referenced in the Grilling Trilogy section. Once you understand the technique of grilling chicken pieces, it will be easy for you to add your favorite rubs, marinades and sauces. The big difference is that I recommend grilling chicken pieces over an Indirect heat so that it is cooked on the inside and golden-brown on the outside at the same time. Cooking over Direct heat can create a raw interior and a burned exterior—especially if you put the barbecue sauce on too soon.



Salt-Crusted Shrimp with Potent Lemon-Garlic Dipping Sauce

Created By Elizabeth Karmel

This dish captures all the sun-kissed flavors of the Greek Islands, lemon, garlic and oregano. A recipe very similar to this one was first introduced to me by a very good friend of mine, Sarah Leah Chase, who’s a grillin’ gal herself. Since my first taste of the salty grilled shrimp, it’s become a staple in my entertaining repertoire.



Grilled Sweet Potato Chips

Created By Elizabeth Karmel

This is one of the first “unusual” foods that I tried nearly a decade ago. Since then, it has become commonplace for me and hundreds of people that I’ve encouraged to make it. But it is still one of my top-ten all time favorites. Although, they take a while to cook, resist the urge to pre-cook the potatoes. They are sooo much better cooked entirely on the grill.



Basic Turkey on the Grill

Created By Elizabeth Karmel

Grilling a turkey is one surefire way to eliminate turkey trauma—especially at Thanksgiving! It leaves your oven available for baking side dishes and dessert and is so easy that it practically cooks itself. No need to baste, wrap in cheesecloth or any other time-consuming techniques. Once you experience how easy it is, you’ll be grill-roasting a turkey every time you need to feed a crowd.



Shrimp on the Bar-B

Created By Elizabeth Karmel

This recipe comes to the girls from none other than their buddy, Bob Blumer. He says, “Every time I make these shrimp they disappear instantly. XL shrimp are a bit pricey, but a couple of these memorably seasoned shellfish per person is all that it takes to impress. The recipe multiplies effortlessly to create a winning appetizer for any size dinner or cocktail party.”



Bacon Cheeseburgers for a Crowd

Created By Elizabeth Karmel

There are those days that nothing will do except a bacon cheeseburger. Instead of visiting your favorite burger joint, make them at home instead. You may never order a burger out again!



Grilled Seafood Steaks

Created By Elizabeth Karmel

This is the basic recipe for seafood steaks, following the Grilling Trilogy principle. Once you’ve mastered this technique, start adding your own flavors.



Derby Day Burgers

Created By Elizabeth Karmel

It used to be that men of leisure would go to clubs to track the horse races and eat richly seasoned steak tartare. Since the girls like the flavors but prefer their chopped steak grilled, we’ve married the two and created a burger worthy of the Kentucky Derby.



Baked Whole Cabbage

Created By Elizabeth Karmel

This is a favorite of the barbecue circuit and it is one of those recipes that taste much better than it sounds. Even the biggest naysayer can’t keep his hands off the cabbage once it is done. The real trick is to cook it until so tender that you can pluck a leaf from the center without any resistance.



Cedar-Planked Summer Salmon with a Cool as a Cucumber Sauce

Created By Elizabeth Karmel

Grilling on a cedar plank is an old Native American cooking technique that is finding it’s way to backyards all across America. You can purchase fancy packaged planks at gourmet cooking stores or rough it and have a lumberyard cut the planks for you. They are exactly the same, just make sure you use untreated cedar wood.



Bistecca alla Fiorentina

Created By Elizabeth Karmel

When I went to cooking school in Italy a few years ago, I fell in love with their very simple technique of grilling steak. In Tuscany, they serve Chianina beef that rivals Japan’s Kobe beef in flavor and tenderness. Ask your butcher for either prime or Certified Black Angus and have the steaks hand-cut unusually thick, about 2½ inches.



Bacon Bruschetta

Created By Elizabeth Karmel

Bruschetta is a favorite Italian restaurant appetizer and this version combines the authentic Italian with the adopted American technique of a tomato topping. I added bacon because it makes everything taste better, especially tomatoes and grilled bread! Make this recipe at home and you may find that you like this grilled version better than most of the restaurant versions!



Grilled Shrimp Caesar Salad

Created By Elizabeth Karmel

This is my shrimp version of the very popular grilled chicken Caesar salad because the girls prefer shrimp to chicken! Buy the Jumbo frozen shrimp and keep in the freezer so you can be at the ready to make it for any of you last minute drop-in guests.



Foil-Wrapped Spring Scallops

Created By Elizabeth Karmel

This recipe was created by grillin’ gal and friend, Sarah Leah Chase. She lived on Nantucket for almost 20 years and wrote the book (figuratively) on cooking scallops. This fresh and sophisticated recipe pairs scallops with vegetables and cousous for a one-dish extravaganza.



Grilled Steak Salad with Garlic Dressing

Created By Elizabeth Karmel

The all-American meal is a steak and a salad. Why not combine the two for a lighter and more economical version of a backyard classic. This is particularly well-suited for a lunch or party when you are looking for a one-dish menu.



Quick Grilled Beef Ribs or “Dinosaur Bones”

Created By Elizabeth Karmel

The first time I went to the Bahamas, I asked my cab driver where the locals ate and he took me to this neighborhood BBQ shack. Expecting babyback ribs, I ordered the ribs and had a great laugh when they arrived and were as long as the serving tray. But the ribs had the last laugh as they were crunchy, smoky and delicious. Here is our quick-grilled version of my Bahamian dinosaur bones.



Grilled Baby Vegetables with Tomatoes and Basil

Created By Elizabeth Karmel

The delicate taste and texture of baby vegetables is one of the true joys of finding garden-fresh produce. Look for a farmer's truck by the side of the road or visit any of the growing farmer's markets around the country. Watch these young veggies carefully, they cook much faster than their older, tougher siblings—something we can all understand!



Spinach Salad with Grilled Tomatoes

Created By Elizabeth Karmel

The traditional warm spinach and bacon salad is revitalized by the addition of luscious grilled grape tomatoes tumbled in Italian herbs. The flavor combinations are familiar yet out-of-this-world, and, of course, the colors are those of Christmas – making this salad a must for winter holiday entertaining.



Lettuce Wrapped Salmon

Created By Elizabeth Karmel

I adapted this recipe from my fellow culinary adventurer, Bob Blumer a.k.a. The Surreal Gourmet. Once I saw it, I wanted to wrap everything in lettuce and grill it. Try this version and feel free to substitute another fish and herb combination as it suits your fancy. For more Surreal Gourmet recipes, check out Friends, Family & Fun.



Grill-Roasted Whole Fish with Fresh Herbs

Created By Elizabeth Karmel

I use this technique to grill one of my signature dishes. Pancetta-Wrapped Trout. I stuff the fish with fresh tarragon, wrap it-mummy style in pancetta (uncured Italian bacon) and serve it with a simple mesclun salad for a winning meal off the grill.



Fall Squash with Fresh Sage & Olive Oil

Created By Elizabeth Karmel

At first glace, this recipe looks too simple to be spectacular but I promise it is long on flavor. Make sure to bruise the sage leaves by crushing them to release the oils that carry all the flavor when rubbing the inside of the squash. This is a great recipe for the kids to help with.



Grilled Panzanella a.k.a. Italian Bread Salad with Summer Vegetables

Created By Elizabeth Karmel

Panzanella is served in Tuscany all summer long. It’s a meal in itself on a hot summer day and we can’t think of a better way to use the bounty of local produce. The substance of the salad comes from grilled bread which is tossed with lots of grilled garden vegetables and traditional Tuscan flavors of green olive oil, capers, black olives and Balsamic vinegar. The girls like serving it in hollowed out red and yellow peppers just because it looks so pretty!



Asparagus & Arugula Salad with Lemon Dressing and Parmesan Curls

Created By Elizabeth Karmel

I love the fresh sophisticated flavors of this salad but my favorite part is the eews and aahhs that I get when I serve it with a big beautiful curl of authentic Parmigiano-Reggiano. The trick is easy. Buy an uncut chunk of fresh Parmigiano and using a sharp vegetable peeler, “peel” a thin piece of the cheese from the chunk in one motion and Viola! You’ve got a fancy restaurant Parmesan Curl!



Vegetable Gazpacho or the World’s Best Grilled Salsa

Created By Elizabeth Karmel

My barbecue buddy, Steven Raichlen, first introduced me to the concept of grilled gazpacho many years ago.Since then, I’ve made my own version and make it every chance I get.Sometimes, I serve it as a starter but most of the time, I serve it with tortilla chips as the world’s best grilled salsa!




Grill-Roasted Pork Loin with Root Vegetable Puree

Created By Elizabeth Karmel

When I was at Toscana Saporita cooking school in Italy, we made a simple vegetable sauce that transformed the plate. The rest of the meal was forgotten as we all struggled to politely take the last of the vegetables! This recipe is the recreation of my memory of that night. I’d recommend doubling the vegetable from the onset!



Grilled Summer Shrimp Cocktail with Asian Cocktail Sauce

Created By Elizabeth Karmel

My childhood memories include order after order of boiled shrimp cocktail served with sweet ketchupy sauce over cracked ice. As I got older, so did my palate and now, I much prefer this grown up version of Summer Shrimp Cocktail.

 


Lemon Prawns on Rosemary Skewers

Created By Elizabeth Karmel

Rosemary sprigs make perfect skewers. I like using them with prawns or the biggest shrimp I can find but they are also perfect for chicken, beef and even fresh figs



A Summer in Provence Ratatouille

Created By Elizabeth Karmel

The first time I visited the South of France, I fell in love with this medley of eggplants, zucchini, tomatoes and bell peppers. It is best in the late summer, when the vegetables are fresh-picked and at the height of their flavor. I’ve created a grilled version which is even better the day after it is made. Serve with grilled fish, chicken or even tossed with hot pasta. The first time I visited the South of France, I fell in love with this medley of eggplants, zucchini, tomatoes and bell peppers. It is best in the late summer, when the vegetables are fresh-picked and at the height of their flavor. I’ve created a grilled version which is even better the day after it is made. Serve with grilled fish, chicken or even tossed with hot pasta.



Grilled Quesadillas with Smoked Salmon and Goat Cheese

Created By Elizabeth Karmel

Quesadillas are one of the easiest dishes to prepare on the grill. It is really little more than a dressed-up version of a grilled cheese sandwich with interesting fillings. Follow the grilling technique in this recipe and substitute any of your favorite meat, veggie, fruit and cheese combinations for an endless array of grilled quesadillas



No-Frills Oyster Roast

Created By Elizabeth Karmel

They say, it was a brave man who first ate an oyster (raw). If he had had a grill handy, it wouldn’t have been a courageous act at all! This technique grills whole closed oysters. They open naturally when they are cooked eliminating the need for gloves and oyster knives.



Prosciutto-Wrapped Figs with Walnuts and Saga Blue

Created By Elizabeth Karmel

This recipe was created during the late summer fig season for fresh figs but works equally well with dried figs. If using ripe figs, make sure they are somewhat firm and not too ripe.




Crispy Duck Stuffed with Apples, Oranges and Onions

Created By Elizabeth Karmel

For extra-crispy skin, prep the duck the night before and leave on a tray, uncovered in the refrigerator to dry-out overnight. When ready to grill, sprinkle with more Kosher salt and grill-roast until duck is meltingly tender and almost falls off the bone. You’ll never eat duck any other way!



The Cosmopolitan

Created By Elizabeth Karmel

This is a party drink destined to stay in fashion! Girls of all ages love the pretty pink hue of a cosmo and the festive feeling that drinking out of a martini glass gives to any occasion.



The Quirky Turkey

Created By Elizabeth Karmel

This is one John’s favorite drinks, hands down. But then again, he really, really likes Bourbon. He says, “Some people think that this drink is odd, but then again, what do some people know? Give it a try, you may be pleasantly surprised.”   The Quirky Turkey is great to serve at holiday gatherings!




Kansas City Style Ribs

Created By Elizabeth Karmel

Kansas City boasts more barbecue restaurants than any other city in the U.S. and most states! And each place has its own “secret recipe” for ribs. They all have one thing in common, thick sweet rich tomatoey sauce poured over the smoky ribs. Sammy says.............more please!



The Arnold Palmer or Sweet Southern Ice Tea

Created By Elizabeth Karmel

This country-club classic is easy to make and easy to drink. It's not too sweet and is just the thing to help a harried cook cope with the heat coming off the grill grate. It's also non-alcoholic, but we won't tell if you decide to spice it up with a little extra "ooompf."



Summertime Lemonade

Created By Elizabeth Karmel

Nothing quenches our thirst like homemade lemonade. It is just as easy as using frozen concentrate and to our way of drinking, sooo much better! We like to make a whole pitcher full and float thin slices of lemon in it because it looks refreshing and pretty!




Thai Cooler

Created By Elizabeth Karmel

It may not be authentic, but it sure is good. This non-alcoholic sparkling treat is a nice with spicy food, or just on its own. Leave out the cilantro and you can also use it to substitute for ginger ale in your favorite mixed drinks. It is particularly good in a Pimm’s Cup.



Sweet and Spicy BBQ Glaze

Created By Elizabeth Karmel

Thinner than a traditional barbecue sauce, thicker and sweeter than a mop, this sauce will make your ribs, chicken or pork chop picture-perfect and finger-lickin’ good!



The Lemon Drop

Created By Elizabeth Karmel

Beware the Lemon Drop. It’s sweet surface disguises a powerful kick. As, at least, one girl at the grill discovered—much to her chagrin—a few years back at the Memphis in May barbecue contest. Still, it's such a good drink and tastes so good while you are outside grilling up a storm. We must caution, don't drink more than one, or we’ll say we told you so!




Tri-Berry Crisp with Pecan Topping

Created By Elizabeth Karmel

This crisp is one of those great recipes that adjusts to the seasons. In the fall, I make it with apples and dried cherries. In the warmer months I use rhubarb and strawberries, or peaches and blueberries. Regardless of the fruit you use, it will always turn out perfectly.



Stone-Fruit Sangria

Created By Elizabeth Karmel

One of the greatest pleasures of summer is ripe, in-season stone fruit like cherries, peaches, plums and nectarines. We like to combine a mixture of these fruits with traditional sangria ingredients for an especially flavorful wine punch. Feel free to add or subtract your favorite fruits.



The Caiprininha

Created By Elizabeth Karmel

Brazil's national drink, the Caipirinha packs a punch. But it's also a delicious and refreshing way to whet the appetite before a meal of grilled steak (serve with a chimichurri sauce, because we like to say it!—and taste it!) or a Brazilian-style mixed grill.




Bloody Mary

Created By Elizabeth Karmel

Bloodies aren’t just for breakfast anymore! The girls love a bloody while they are chopping away in the kitchen or tending the grill outside. And we can’t think of a better way to eat your veggies besides grilling them of course!



The Cubano Highball

Created By Elizabeth Karmel

Tired of rum and coke? Don't have the fresh mint on hand to make a mojito? Still want to serve a drink with a Cuban flair? Then try the Cubano Highball, a suave and sexy drink that's perfect for sipping while grilling pollo or listening to the Buena Vista Social Club.



Classic Shortbread with Fresh Strawberry Ice Cream

Created By Elizabeth Karmel

There is nothing more sublime than the simple elegance of classic shortbread and strawberries and cream. In this version, it is all wrapped up in a lovely ice cream sandwich, accentuated by lemon zest.



Shandy

Created By Elizabeth Karmel

A popular drink in Britain, the Shandy shouldn't be ignored on this side of the Atlantic. It's just as good with an American barbecue as it is a British meal of fish and chips (In fact, we like it better!).




The Sidecar

Created By Elizabeth Karmel

John predicts the sophisticated sidecar will soon replace the Cosmopolitan as the “it” drink. It is actually the classic drink on which the Cosmo is based. Why not try them side-by side and decide which 1 you like best? I can’t think of a better way to keep your hands full!



Simple Syrup

Created By Elizabeth Karmel

Simple syrup is the basis of homemade lemonade and many cocktail recipes. It is a “lost art” in many homes today, but very simple—thus the name—to make and great to have on hand.




Coconut Lime Rickey

Created By Elizabeth Karmel

For my money, this drink far better captures the spirit of the tropics than do your garden variety Daiquiris and Pina Coladas. Lime, coconut, rum. What more do you need? So put on your dad's old bowling shirt, turn up the Harry Belafonte, break out the limbo sticks and let's party!



Chunky Peanut Butter Cookies with Triple Chocolate Ice Cream

Created By Elizabeth Karmel

Everyone’s favorite childhood flavor combination has grown up. Chunky Peanut Butter Cookies are the perfect foil for this triple-rich chocolate ice cream. 



Grilled Topical Fruit Kabobs

Created By Elizabeth Karmel

Grilling transforms fruit from something you are supposed to eat to something you really want to eat. Feel free to substitute any fruit that is in season, providing its big enough to fit on a skewer.



Smoky Chipotle Tequila Barbecue Sauce

Created By Elizabeth Karmel

Park Kerr, owner of the El Paso Chile Co. in El Paso, Texas, and I came up with this kickin’ recipe one night while sampling his Nacionale brand of Tequila. Don’t be frightened by the unusual array of ingredients, it might not be traditional, but it pleases the palate!



Bird Pepper Rum Hot Sauce

Created By Elizabeth Karmel

This homemade hot sauce is good for what ails ya…or any recipe that needs a little push. It is particularly good splashed on No-Frills Oyster Roast instead of Tabasco sauce.



Back Porch Mint Julep

Created By Elizabeth Karmel

Slightly rougher than it’s refined front porch cousin but tastes just as good. This version is so easy that you can make it on the back porch or in a parking lot—for tailgates, that is.



Front Porch Mint Julep

Created By Elizabeth Karmel

Famous throughout the South, but absolutely synonymous with the Kentucky Derby, the julep has passed the test of time for good reason, bourbon and mint are natural partners. This drink is traditionally served in a julep cup—silver or pewter—and reminds us that it is just the thing to keep a Southern belle from wilting as the ice inside the drink causes the metal cup to frost. This version involves making a simple syrup infused with fresh mint and is slightly more delicate than the "Back Porch" version.



Chocolate-Almond Meringues with Creamy Mint Ice Cream

Created By Elizabeth Karmel

These light and chewy chocolate almond cookies are reminiscent of the famous French sandwich cookies. They taste more like macaroons than meringues and are the perfect choice for a “dressed-up” ice cream sandwich.



Grilled Bananas Foster

Created By Elizabeth Karmel

All the flavor of the Big Easy without the muss, fuss or extra calories. Your guests will go bananas for this recipe!



Love Me Tenderloin

Created By Elizabeth Karmel

This chili-rubbed fillet puts up a hot and fiery front that will tease your tongue. But deep down lies a sweet and tender soul that will melt in your mouth.



Sidesaddle

Created By Elizabeth Karmel

Cognac usually brings to mind fireplaces and cold winter nights. But ice it with a squeeze of lime and a splash of Cointreau and it becomes the perfect summer cocktail.



Chipotle Dry-Rub Shrimp with a Cilantro Dipping Sauce

Created By Elizabeth Karmel

Every time I make these shrimp indoors, I set off the smoke alarm. It's a ringing affirmation that I have hit the crowd-pleasing jackpot. Whether they are cooked on the stove or an outdoor grill, they always disappear instantly. XL shrimp are a bit pricey, but a couple of these memorably seasoned shellfish per person is all that it takes to impress. The recipe multiplies effortlessly to create a winning appetizer for any size dinner or cocktail party.



Chipotle Dry-Rub Shrimp with a Cilantro Dipping Sauce

Created By Elizabeth Karmel

Every time I make these shrimp indoors, I set off the smoke alarm. It's a ringing affirmation that I have hit the crowd-pleasing jackpot. Whether they are cooked on the stove or an outdoor grill, they always disappear instantly. XL shrimp are a bit pricey, but a couple of these memorably seasoned shellfish per person is all that it takes to impress. The recipe multiplies effortlessly to create a winning appetizer for any size dinner or cocktail party.



Psychedelic Coleslaw

Created By Elizabeth Karmel

Picture yourself at the grill in the backyard, with sesame dreams and honeydew skies. Suddenly someone appears with the coleslaw, the girl with kaleidoscope eyes. This recipe takes the notion of coleslaw and fuses it with Far Eastern flavors. The fluorescent colors will make you think you are having a flashback-even if you never turned on, tuned in, or dropped out.



grilled fruit kabobs

Created By Elizabeth Karmel

Prepare these in advance, or set out cut fruit in bowls along with some skewers and encourage guests to assemble their own kabobs.



Hot-off-the Grill Bacon-Wrapped Scallops

Created By Elizabeth Karmel

All the Girls know that everything tastes better with bacon! And it doesn't get any better than fresh from the ocean sea scallops wrapped with bacon. The scallops take very little time to cook, so I usually cook the bacon in the oven or microwave for a couple of minutes before I wrap the scallops so I am guaranteed to get crispy bacon and tender scallops. The best sea scallops I've ever had are from Alaska, so ask your fishmonger for them by name.



Tumbled Tomatoes with Mediterranean Herbs

Created By Elizabeth Karmel

I think tomatoes are probably the best thing that comes from the earth! I started making these with the cherry or grape tomatoes--that you can find all year long-that still tastes like a tomato! It is the simplest recipe but it is a favorite of nearly everyone I know. I make it at least twice a week and most of my friends are addicted as well-but hey, it's a healthy addiction!



Renaissance Ribs

Created By Elizabeth Karmel

These ribs are flavored with a mixture of Italian herbs and spices. I use Nantucket Offshore Seasonings Renaissance Rub (bbqproshop.com), but any combination of Italian seasonings will work. Finish with your favorite barbecue sauce or our Tangy Barbecue Sauce and you'll have a feast worthy of Michelangelo.



Grilled Blackened Onion Flowers or Forgotten Onion

Created By Elizabeth Karmel

My good friend, Rose Levy Beranbaum is most known for her baking expertise including her most recent tome, The Pie and Pastry Bible. But, in her free time, Rose really loves to grill and she discovered this technique for cooking onions by forgetting it one night and waking up in the middle of the night to discover that instead of being ruined, it was the most savory caramelized onion she had ever eaten. For that reason, it is the "Forgotten Onion." I've taken her idea and changed it a bit to make the world's best grilled onion roasted onion.



“Mary the Wine Geek Gal”

Created By Elizabeth Karmel

How much of a wine geek can I really be if I'm sitting here drinking a cold Fat Tire Amber Ale while typing this? (Fat Tire is a Colorado microbrew so good it's worth seeking out and lugging back home, with enormous effort, in your carry-on luggage. Which is how I ended up with this bottle, thanks to Elizabeth's recent trip to Kansas City, and the helpful taxi driver who combed the town with her hunting down a case.) But that's just it: sometimes a beer is exactly what you want to drink. And sometimes, too, a glass of wine is just what the moment or the meal calls for. But unlike beer, something very strange occurs when we're asked what wines we like, or need to pick one out for dinner. No one gets nervous when the waitress hands them a list of beers on tap. So why do we secretly flip out a little when we're handed the wine list? Why, when the friendly, helpful guy or gal (though most likely he's a guy) at the local wine shop comes over, do we feel as though he's a representative of the culture police, out to test our wine credentials? Suddenly we stumble, embarrassed when we can't recall the vintage or vineyard we mean. Well, at Girls at the Grill, we say: Forget about that.

Chart Courtesy of Kendall-Jackson



Grilled Portabella Mushrooms with Spinach and Goat Cheese

Created By Elizabeth Karmel

This may not sound like much but the combination of the herb-cheese spinach and the grilled portabello mushrooms is a classic pairing for a very good reason-it tastes great. Sprinke with Fleur de Sel to add the necessary salt note and a little crunch.



Dirty Bananas

Created By Elizabeth Karmel

This dessert is the perfect compromise for a chocolate lover and a fruit lover. The banana and chocolate are wrapped in puff pastry with a touch of cinnamon sugar for a quick and easy dessert that tastes much more impressive that the time it takes to make.



Grilled Shrimp Margarita with Avocados and Garden Tomatoes

Created By Elizabeth Karmel

For a festive appetizer, serve in a margarita glass rimmed with a mixture of Kosher salt, lime zest and smoky paprika. Mix the avocado and tomatoes just before serving to layer the flavors and keep all the ingredients fresh and chunky. Fleur de sel or coarse sea salt sprinkled on at the table adds the necessary salt note and a nice crunchy texture.



Smokey Three Chile-Rubbed Sirloin Roast

Created By Elizabeth Karmel

Ask your butcher for a sirloin roast or even a tri-tip roast. The key to this recipe is to dry the meat of all it's surface moisture and rub the dry meat with the spice rub. Salt just before grilling and let the meat rest for 20 minutes before carving. Serve on top of Garlic Cheese Grits if desired.



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hi elizabeth3
a food fanatic and the Grill Girl from North Carolina who has seasoned, basted and tasted my way across the country. Please join me on my non-stop, culinary journey...


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