If you like a rich, thick, sweet-spicy barbecue sauce on your ribs, then this is the perfect BBQ sauce for you. INGREDIENTS
: 2 cups ketchup
1 small can tomato paste1/2 cup packed dark brown sugar
1/4 cup onions, finely minced3 medium garlic cloves, crushed, then finely minced4 tablespoons cider vinegar
2 tablespoons Worcestershire sauce1 tablespoon Dijon mustard
1 teaspoon...Read More

This is a very traditional teriyaki sauce from my sushi bar days. Use on chicken, pork, fish, or beef. INGREDIENTS: 7 tablespoons sake (Japanese rice wine) 7 tablespoons mirin (Japanese sweet “cooking” wine) 7 tablespoons soy sauce 1 tablespoon sugar METHOD: Mix ingredients in a deep, heavy-bottomed saucepan with a narrower base and bring to...Read More

Use on beef, chicken, or sturdy fish like tuna, sword, salmon, or monkfish. Wipe marinade off before grilling. INGREDIENTS: 1 cup pitted oil cured black olives3 cloves garlic, peeled and de-germed1 teaspoon minced oregano leaves¼ teaspoon thyme leaves1 rinsed and chopped anchovy fillet (optional!)1/3 cup good red wineFresh ground pepper to taste¼ cup olive oilRed...Read More

This is my adaptation of traditional Indian tandoori recipes. Use this marinade on chicken or lamb cubes for skewers. This is quick and easy to make with a food processor.   INGREDIENTS: 1/2 onion, peeled and coarse chopped2-3 cloves garlic, peeled and de-germed1 1/4 inch long piece of ginger, peeled and chopped3 tablespoons fresh lemon...Read More

A simple all-purpose marinade for beef and lamb. INGREDIENTS: 1 cup sturdy red wine1 shallot minced2 cloves garlic, peeled, de-germed, finely minced5 sprigs thyme, leaves stripped and minced1 sprig rosemary, leaves stripped and roughly chopped1 teaspoon black peppercorns, cracked METHOD: In a small bowl, whisk all ingredients together. For best results, put marinade and meat...Read More

This is a modernized version of a traditional Japanese marinade that has become popular recently. Traditionally this is used on black cod, also known as sablefish, which is broiled or grilled. Try it on salmon, mackerel, albacore, ono, or opah. Also good on pork tenderloin, rib eye, or tofu slabs. INGREDIENTS: 2 cups light miso1...Read More

INGREDIENTS: 3 cloves garlic, peeled and de-germed1 shallot, peeled and diced coarsely2 lemons, juicedPinch of salt ~ 1/8 teaspoonFresh ground pepper to taste1/2 bunch flat leaf parsley, most of the stems discarded2 tablespoons each fresh oregano, marjoram, mint and/or basil, leaves only1 tablespoon fresh rosemary, leaves only1/2 tablespoon fresh thyme, leaves only1/4 cup olive oil...Read More

INGREDIENTS: 1 bunch of thick asparagus, 1/2 inch to 1 inch plus 1-2 Tbsp of olive or grapeseed oil Salt and Pepper Seasonings of your choice (orange juice, lemon juice, truffle oil, herbs, etc.) 6-8 metal skewers (flattened oval ones are best, square next, round as a last resort) METHOD: Heat the grill. Clean the...Read More

INGREDIENTS: 2 large limes, juiced½ large orange, juiced2 tablespoons Southwest Four Spice1-2 Jalapeno chilies, seeded and roughly chopped (If you like spicy, leave in the seeds and use both chilies.)1 large shallot, roughly chopped2 ounces of tequila, or 4 ounces of Mexican beer like Dos Equis or Bohemia,* Salt and fresh ground pepper to taste1/2...Read More