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A coarse-laden meal like Thanksgiving calls for light appetizers or nibbles as the Girls are fond of calling them. Otherwise, the guests fill up on the starters before they even sit down for the main event! This menu is designed to spotlight the turkey and trimmings and make short work of the appetizers and dessert! Nibbles Fresh Pears with Stilton Spiced Pecans and Pumpkin Seeds * * * Dinner Renaissance Ribs Orange Brine for Grilled-Roasted Turkey Grilled Maple Glazed Turkey Southern Sausage Dressing Cider-Roasted Sweet Potatoes Creamed Spinach Casserole Smashed Potatoes with Caramelized Garlic Pan Gravy Whole Wheat Pumpkin Cornmeal Muffins with Dried Cherries and Walnuts Cranberry Sauce with Port wine * * * Dessert Pumpkin Pie with Bourbon Whipped Cream                Baked Apples with Vanilla Ice Cream and Mexican Caramel Sauce * * *
The Original Beer-Can Chicken Lip-Smackin’ Grilled Asparagus Spears Sweet Potato “Chips” My motto is “if you can eat it, you can grill it!”  And, it came to me quite accidentally when I was teaching a rambunctious and enthusiastic group of Irish cooks at Darina Allen’s famed Ballymaloe cooking school in Country Cork. I was filled with vim and vigor for my favorite American grill and barbecue recipes and the students were new to outdoor cooking and to the traditions of Southern barbecue.  In an effort to get them to understand my philosophy of using an outdoor grill as an alternative heat source, I very simply said, “if you can eat it, you can grill it!”  My way of saying that everything tastes better when cooked on the grill. The 100 students seemed to understand what I meant and over the course of the next two days, I introduced them to my favorite backyard fare.  And, although I love every single food that comes hot-off-my grill, this simple meal is what I always fall back on and was the class favorite as well.  So, I think it is fitting that I start this column off with my go-to grilled menu that…

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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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