2014 election guide

Articles filed under Grilling

Show 21-40 of 135 « previous next »
  • Maple-Bourbon Glazed Salmon Fillet May 21, 2014 5:30 AM
    Feed a crowd with Maple-Bourbon Glazed Salmon Fillet.

     
  • Sunshine Chicken May 21, 2014 5:30 AM
    Baderbrau's Lawnmower Lager helps quench the heat in this siracha-powered marinade. Use one bottle in the marinade and share the rest of the six-pack with dinner companions.

     
  • Grilled Vegetable Salad May 21, 2014 5:30 AM
    Vegetables sit in an herby marinade before hitting the grill, and then get tossed back in it for a lively summer salad from Lucy Saunder.

     
  • Salad with Green Goddess-Marinated Chicken May 21, 2014 5:30 AM
    Green Goddess Marinade is full of fresh herbs and great on chicken.

     
  • Grapefruit-Champagne Marinade with Swordfish May 21, 2014 5:30 AM
    Grapefruit-Champagne Marinade makes swordfish sing.

     
  • Dunkel Weiss & Spice Marinade May 21, 2014 5:30 AM
    Lucy Saunder's Dunkel Wiess & Spice Marinade is full of fennel and black mustard seed and is great on steak, chops and turkey breast.

     
  • Seeking favorite summer side dishes May 21, 2014 5:30 AM
    What's your favorite summer side dish? Share it with us for the chance to win cookbooks and more.

     
  • Meat, veggies, people benefit from flavorful marinades May 21, 2014 5:30 AM
    Before Julie Widmer tosses anything on the grill this summer, she’ll toss it in a marinade. The Streamwood mom knows that marinades infuse flavor into shrimp, pork or whatever else she might be planning for dinner. This week, as part of the Daily Herald's Get Your Summer On series, we look at the hows and whys behind marinades and share some great grilling recipes for your Memorial Day cookout.

     
  • Penny’s Rubbed Ribs May 20, 2014 5:30 AM
    Let ribs rest under a blanket of spicy rub overnight and you'll be rewarded with a flavorful results.

     
  • Rubbed Ribs with Donna’s Sauce May 20, 2014 5:30 AM
    Donna usually doubles/triples this recipe for her barbecue sauce for her Saucy Ribs. It keeps well in the refrigerator. Even when she triples the recipe, Donna never adds more than 1 teaspoon of cayenne; make sure to taste your sauce before deciding to add more.

     
  • Barbecue Potato Skins May 16, 2014 1:01 AM
    Slow cooked pulled pork jumps out of the bun and into a potato skin for a cook-out friendly appetizer or entree.

     
  • Move over beef: Pork, shrimp, beans take their turn between the buns May 14, 2014 9:37 AM
    There was a time, not too long ago, when you invited people over for burgers on the grill they’d assume you meant a traditional beef hamburger. But today the definition of burger has expanded beyond the barnyard to include patties of all sorts, from shrimp to quinoa to beans. “There are purists who say that a burger is beef, and that’s fine, but the bottom line is that I call a burger a burger whether it’s eggplant or beans or shrimp,” says grilling guru Jamie Purviance.

     
  • Pork Burgers with Mango Salsa and Sweet Jerk Sauce May 20, 2014 3:27 PM
    Shake up your burger routine with pork burgers with jerk-spiced mango salsa.

     
  • Quinoa and Pinto Bean Burgers with Yogurt Sauce May 20, 2014 3:28 PM
    A spicy yogurt sauce gives Quinoa and Pinto Bean Burgers a Middle Eastern flair.

     
  • Surf and Turf Burgers with Pesto May 20, 2014 3:29 PM
    Surf and Turf Burger combines shrimp and chicken into a scrumptious pesto-dressed patty.

     
  • Black Bean Burger with Creamy Salsa May 20, 2014 3:30 PM
    Deb's Black Bean Burgers have a bit of spice. Try them in tortillas.

     
  • Grilling University: How to clean, season and maintain your grill May 7, 2014 5:30 AM
    Whether you've just bought a shiny new grill or pulled your old one out of winter hibernation, step No. 1 before embracing grilling season is to clean and season it. Grills are like cast-iron skillets; the more you use them, the better they cook. That's because food cooks on the grill, the fats and juices are instantly vaporized by the heating elements or charcoal briquettes.

     
  • Start grilling season with the classic patty melt May 8, 2014 6:21 AM
    According to lore, the patty melt originated in California as a burger topped with fried onions and melted cheese served on grilled rye bread. Of course today, the patty melt comes in all manner of variations. Now that the weather is warming up, it's the perfect time to try my version of the original — the grilled patty melt.

     
  • Grilled Patty Melt with Balsamic Caramelized Onions May 7, 2014 6:00 AM
    Kick off grilling season with a classic Patty Melt. Balsamic onions make this one extra special.

     
  • Move over beef: Pork, shrimp, beans take their turn between the buns May 13, 2014 1:28 PM

    By Deborah Pankey

    There was a time, not too long ago, when you invited people over for burgers on the grill they’d assume you meant a traditional beef hamburger. But today the definition of burger has expanded beyond the barnyard to include patties of all sorts, from shrimp to quinoa to beans. “There are purists who say that a burger is beef, and that’s fine, but the bottom line is that I call a burger a burger whether it’s eggplant or beans or shrimp,” says grilling guru Jamie Purviance.

     
Show 21-40 of 135 « previous next »
Latest Video

MostViewed

Today
Yesterday
Most Commented
Top Jobs

    View all Top Jobs Place a job ad

    MarketsReport

    DHExtras

       
    • Daily Herald eEdition Newspaper next section - Newspaper next section
    • Cook of the Week Challenge Report card checker - report card checker
    • Dh innovation award 2 - Dh innovation award 2 Zillow /real estate page
    • Discuss refer On Guard series
    • Newspaper archives -- Monday or anyday Mike North

    FacebookActivity

    BusinessDirectory

    Connect with a business or service in your area fast. First select a town, then enter a search term or choose one of the listed popular searches:

    Don't see your town listed? Visit our full directory to begin your search.