Ingredients:
1 pound asparagus, washed, dried, woody ends trimmed
1 t lemon zest, from one fresh lemon
6 cloves garlic, pressed or very finely chopped
1 T spicy brown mustard
1 T plus 1 t lemon juice, freshly squeezed
2 T extra virgin olive oil Read More
Ingredients:
1 lb 80% lean organic grass fed ground beef or bison meat
2 T or so of your favorite steak sauce
1 T or so of your favorite southwest seasoning – I love Prudhomme’s Meat Magic
1-3 jalapenos – depends upon the size, how hot they happen to be, and if you like jalapenos, slice and remove the seeds and membranes if you want to cut the heat. Read More
Ingredients:
3-4 lbs bone in skin on chicken breasts and/or thighs (the Spoon Mage loves thighs!)
Marinade
Marinade Ingredients:
2 T lemon zest
1 cup lemon juice
1/4 cup olive oil
6 cloves garlic, minced
2 t dried thyme
1 t dried rosemary
2 T fresh parsley
1/2 t red pepper flakes
1 teaspoon fresh cracked black pepper Read More
Ingredients:
1 1/2 lb flank steak
2 portobello mushrooms
Marinade:
3/4 cup aged Balsamic Vinegar from Modena
1/4 cup good red wine with an assertive character
2 t good quality extra virgin olive oil
10 garlic cloves, rough chopped – or 1 (4 oz) container chopped garlic in olive oil.
1 t smoky paprika
2 T cilantro, chopped
1/4 t or so of freshly ground black peppercorns
a couple twists of the salt grinder
Peppers and Onions:
2 T olive oil
1 onion, sliced
1 sweet red pepper, deseeded and sliced
pinch of salt Read More
Ingredients:
1 (8-10 lb) brisket
1/2 cup of Tony’s Beef or Lamb Rub
24″ charcoal grill with lid
Son of Spoon Mage™ Notes:
Not everyone needs a great big 16 pound brisket – besides, it won’t fit on your grill. Ask your butcher to cut one in half if all they have are huge briskets. Read More
Mindful Palate 