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28 July, 2014

Oysters Prepared Hang Town Fry

Oysters Prepared Hang Town Fry
Posted in : Recipes on by : Barry CB Martin
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The Pacific NW is home to a robust shell fish farming industry. Oysters, clams, mussels and geoducks (gooey-ducks) are native to the area and the nutrient-rich protected bays produce shellfish that are world famous. I’m fortunate to live here and within a few minutes of my home is Taylor Shellfish – the largest producer of shellfish
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22 July, 2014

Mushroom Saute that is lip-smacking good!

Mushroom Saute that is lip-smacking good!
Posted in : Recipes on by : Barry CB Martin
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I never liked mushrooms the way my mom prepared them. Come to find out they were out of a can. Little soggy buttons of juice. One day as a teenageer I had fresh slices of mushroom on pizza and Boy Howdy! Next it was a helping Mushrooms Saute to top a grilled steak. Yow-suh! I realized mushrooms were
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17 July, 2014

Fair Burgers
Make these tasty treats of summer at home

Fair Burgers <br>Make these tasty treats of summer at home
Posted in : Recipes, Tips & Techniques on by : Barry CB Martin

Walk any mid-way at the local community fair and amidst the sounds of games and rides there is the distinctly compelling smell of “fair burgers.” Beginning before the 4th of July holiday and lasting well into September there is an aroma of food throughout small-town America. It’s the fragrance of ground hamburger meat and onions on a steel flat
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14 July, 2014

Flame Searing Steaks

Flame Searing Steaks
Posted in : Tips & Techniques on by : Barry CB Martin
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Flame Searing Steaks Cooking beef steaks outdoors on the grill can produce a delicious flavor on the surface of the meat. As the fat drips onto the coals (or flame tamers/flavorizer bars) it instantly vaporizes and turns to smoke that wafts up to coat the surface of the steak with flavor. But the top and
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9 July, 2014

Grilling Corn on the Cob

Grilling Corn on the Cob
Posted in : Recipes on by : Barry CB Martin
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I don’t mess around with fresh corn before cooking it. To my mind it tastes best when quickly cooked – shucked and slathered with butter before seasoning with salt and pepper. Frankly – I don’t understand folks who go to the trouble of soaking, shucking, adding crazy combinations of seasonings before re-wrapping with the husks
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3 July, 2014

Inside-Out Upside-Down Lamb Burger

Inside-Out Upside-Down Lamb Burger
Comments : 5 Posted in : Recipes on by : Barry CB Martin
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Beef burgers are boring… ground American lamb introduces a new flavor to your burger bar! I came up with the original recipe called Inside-Out Upside-Down Burgers in 2007 and published it in a newsletter I was writing called “Sizzle on the Grill. In 2009 I updated the recipe for a cookbook I was involved with called “Everybody Grills.” And
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