
Grilled Pink Grapefruit Margaritas
Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas. I’ve always been a big fan of...
Mise en place. It’s a fancy French term for “everything in it’s place”. In fact, it’s a culinary term referring to prepared ingredients. So for example – when a chef chops all his onions, peels all his carrots and strains all his stock in the morning, ready to fire the dish when ordered later that day, he has prepared his mise en place. I suppose you could say it’s a synonym for preparation.
Which brings us to this grilled potato salad. It’s all about being prepared. Preparing the ingredients in advance makes light work of this summery salad, meaning you only have to grill the potatoes then toss all the ingredients together. Simple work for one deliciously different side dish. In this case, preparing involves par boiling taters, chopping parsley and making the dressing. Easy!
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Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas. I’ve always been a big fan of...
My version of this classic cajun gumbo is made even richer and more decadent by a daringly dark roux, creating a mega-flavor packed base to build on.
100% not authentic. 100% delicious. Check out the venison version of this beloved cheesy meatwhich.