Recipe of the Week

Main Ingredient - Tomato
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!


Created by Elizabeth Karmel

Pizza on the Grill by Elizabeth Karmel and Bob Blumer

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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.)

Created by Elizabeth Karmel

This simple pasta dish with grilled tomatoes lacks nothing!  Once you make it you’ll be sold on the rich garlic and tomato flavors that come from caramelizing the garlic and grilling the tomatoes over high heat in a grill pan.  Who knows?  You may never go out for pasta again!

Created by Elizabeth Karmel
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!

Created by Elizabeth Karmel
Created by Elizabeth Karmel

Well, here is a tasty solution: Smoked Dried Tomatoes.  And since they shrivel to almost nothing as they dry, you need lots and lots of tomatoes to make just a handful of dried tomatoes.   The good news is covered with olive oil and stored in the fridge, they last for months.  So, in the cold barren months of January, just when you crave the taste of a homegrown tomato—you can reach in your fridge and presto! Summer dried in a jar!

Created by Elizabeth Karmel
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Created by Elizabeth Karmel

This version of the popular Caprese salad is stacked high on the plate. And since the raw ingredients are the star of this dramatic presentation, it is key to use the freshest and best-quality ingredients you can find.

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!

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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!


Created by Elizabeth Karmel

Uglesich’s is as ugly a place as the name suggests, but you know beauty is only skin deep! Once you got past the neighborhood and the façade, it was the most beautiful place—at least as far as the food was concerned. They offer many of the traditional raw oysters, po’boys, etc. that dozens of other restaurants offer, but no one made fried green tomatoes like they did! The Girls hear that the Uglesiches are getting ready to retire, and that will certainly end an era in New Orleans—so we hope it isn’t true! In the meantime, try this recipe that was inspired by many a meal spent at Uglesich’s. And true to our form, these green tomatoes aren’t really fried, but seasoned and grilled before being topped off with the grilled shrimp remoulade.

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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