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Food+Dining

Last Updated: 01/08/2014 03:51PM • Subscribe via RSSATOM


Spicy Grilled Steak with Chimichurri Sauce

01/08/2014 ● By Lana Granfors

Father’s Day and steak: What a great way to celebrate Dad, with an outdoor dinner right off the grill. Say no more, this Father’s Day, dinner is outdoors! Serve up this cayenne spiced steak with a tangy and cooling chimichurri sauce, traditionally served with asado-style meats. The sauce is garlicky, full of herbal flavors and works well the richness and fattiness of a ribeye steak, and it provides a great visual contrast of bright green against the deep red meat. (Skirt steak is also a good choice for stretching the main course, as it grills up beautifully and, when sliced, allows for multiple servings.) If the distinct taste and fragrance of cilantro is not your favorite, try it with parsley instead. The fresh citrus juice is an excellent addition in the sauce and will add great flavor to your plate of grilled vegetables and favorite potato or quinoa side dish.

Grilled Lamb Burger Sliders and Cabbage Salsa

01/07/2014 ● By Lana Granfors

Why heat up the kitchen this summer? Get outside and fire up the grill for these great sliders and some poolside entertaining. They make the best appetizers or plan on them as a main entrée. There’s a twist in this salsa recipe…it’s made with shredded cabbage. Otherwise, pretty standard salsa ingredients. Basically, just replace the tomatoes for a huge head of cabbage and some radishes for extra crunch and some peperoncinis for flavor. A food processor is one way to go when making this salsa, but you can use a knife. It just takes a bit longer, but it lets you get the cabbage to the exact size you want. They will fly off the platter. Enjoy.

New Year’s Hoppin’ John

01/05/2014 ● By Lana Granfors

In the south, Hoppin’ John is standard New Year’s Day fare. The traditional recipe is a simple and delicious dish of peas, smoked ham hocks, collard greens and rice, and it has graced holiday tables since the 1800s. It’s believed to bring luck and peace in the coming year to anyone who eats it.

Damburger—75 years of Grilling it Up

01/05/2014 ● By Jon Lewis

Burgers always come off the Damburger grill well done, which, coincidentally, also happens to be the way fans describe the meals that have been served up for years at the little restaurant in downtown Redding.

Terry and Denise Eisler’s Wayside Grill

01/05/2014 ● By Jon Lewis

There’s more than brick-oven pizzas and savory lobster bisque cooking at Mount Shasta’s Wayside Grill.

Pesto, Zucchini, and Feta Tart

12/16/2013 ● By Lana Granfors

Basil… zucchini…basil… zucchini… what to do with all of it? Gardens are still producing it and the farmers’ markets still have plenty available, so give this amazing tart a try. I first had it at a friend’s house as an appetizer and had to have the recipe, which she did not mind sharing. I’ve made it several times and there’s not a thing I would change!

Traditional Italian Almond Biscotti

12/05/2013 ● By Lana Granfors

Who doesn’t love a fun Christmas cookie exchange party? If you are attending one this holiday season, try this fool-proof biscotti recipe. This recipe is one from an exchange party I attended several years ago at my friend’s house. It is her mother-in-law’s recipe for Traditional Italian Almond Biscotti. These are chock-full of toasted whole almonds and so fragrant from the orange zest. The biscotti has my vote for the best dunking cookie, whether dunked in a glass of dessert wine or port, or a mug of steaming hot chocolate or coffee.

Farwood Bar and Grill

11/20/2013 ● By Melissa Mendonca

There are many stories behind the rousing success of Orland’s Farwood Bar and Grill, but when it comes right down to it, owner LeighAnn Byerly says, “Our story is we shouldn’t have made it.”

Chicken with Pears, Chutney and Leeks

11/04/2013 ● By Lana Granfors

There is a wonderful medley of fall flavors in this easy and delicious chicken dish. Flavors of pear, toasted walnuts and leeks add great aroma to the quick pan sauce. The tasty “secret” in the sauce is the chutney. You can use either the Major Grey Chutney or the Carmelized Onions. Either one will add a bit of spice with a unique blend of sweet and sour flavors, and makes a great accompaniment to roasted meats and chicken. Serve this chicken dish topped with the pan sauce alongside a serving of healthy quinoa or wild rice and your favorite winter greens. Enjoy.

Restaurateur Jeff Garrett

10/30/2013 ● By Kerri Regan

With $2,500 in his pocket a few years out of high school, Jeff Garrett didn’t have his sights set on a fixer-upper hot rod or a lavish vacation overseas — it was a hot dog stand that caught his eye.
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