Pear-Spice Relish Mash For Grilled Dishes
A quirky recipe blends pears with celery onions bell pepper sugar vinegar and spices to create a tangy relish. It notes green pears store briefly while yellow varieties should be used promptly and suggests serving with hamburgers spare ribs or other grilled meats.
MENTIONED IN THIS ARTICLE
Krest
Nectarine Saute and Fresh Fruit Compote Recipes
A quirky digest of nectarine dishes and fruit salads with nectarine sautees and a fresh nectarine compote. Includes sausage linked nectarine dish and avocado nectarine salad with blue cheese dressing, plus notes on origin and suggested serving ideas.
MENTIONED IN THIS ARTICLE
Erie
Stitt
California
Trent
Rotisserie Roast Shape and Bone Considerations
For rotisserie use select roasts that are uniform in shape. Boneless, bone free, or bored cuts balance best on the rod. Roasts with bones tend to balance poorly on the rotisserie.
Olives Boosting Sandwich Varieties Across August Month
August is National Sandwich Month and ripe olives shine as natural boosters. Recipes mix chopped olives into deviled ham with mayonnaise, into cream cheese spreads with lemon and dill, or folded into cheese mixtures with vinegar sugar and curry. Open faced sandwiches feature Boston brown bread and bright combinations.
MENTIONED IN THIS ARTICLE
Samwiehea
Boston
Italian Flavor Enters Barbecuing Scene
Italian flavor enters the barbecue scene with a beef roll up dish served with spaghetti. The recipe uses round steak, smoked ham, Romano cheese, garlic, parsley and oregano, wrapped in foil and cooked over a firebox, then served with a tomato sauce. Serves 6.
MENTIONED IN THIS ARTICLE
Hawai
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