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Food & Recipes

Herbed-rubbed Grilled Ribeye

  • Serves: 6
  • Preparation Time: 6 minutes
  • Total Cooking time: 15 minutes

With the fourth of July celebrations coming up one cannot help but to think about the wonderful aroma of outdoor cooking, the smell of beef cooking over hardwood coals wafting on the cooling breeze as the sun starts to set on a day that has been almost as hot as the coals you are cooking over. Sitting with your plate stacked with different foods that each member of the extended family and good friends have brought together and waiting for the fireworks to begin. I think that is what living really is.

Amount Measure Ingredients
6 rib eye steaks 1″ thick
1/2 cup extra virgin olive oil
4 tbsp rosemary
1 tsp oregano
3 tbsp chopped garlic
1/2 cup green onions chopped
1/4 tsp black pepper
1 tsp salt

To prepare:

Place the rib eyes in a large bowl and sprinkle dry ingredients, including garlic, over the top to coat evenly. Next, pour the olive oil over the steaks and toss them gently to coat all surfaces with herbs and oil. Refrigerate at least 15 minutes. Grill over medium coals, (personally I prefer mesquite) for approximately 5 minutes on each side or until desired doneness. Serve immediately.

Grilled Chicken Breasts with Apricot-ginger Glaze

  • Serves: 8
  • Preparation Time: 15 minutes
  • Total Cooking time: 30 minutes

This recipe was specially developed for a wedding I recently catered, it is a wonderful combination of tart, sweet, and spicy flavors that goes perfectly with the subtle smoky flavor of grilled chicken breasts. It is also a very visually pleasing entrée with lovely shades of orange and gold.

Boneless Skinless Chicken Breasts

Amount Measure Ingredients
4 lbs boneless skinless chicken breasts (about 8 half breasts)
1 tsp seasoned salt
1 tsp garlic powder
1/2 tbsp pepper

Apricot Ginger Sauce

Amount Measure Ingredients
1 cup chicken stock
1 1/2 cup apricot preserves
3 tbsp ginger juice (freeze large chunk of ginger ’til solid then thaw and press out juice)
2 tbsp soy sauce
1 tsp fresh crushed garlic
1/4 cup lemon juice
1/4 tsp saffron threads (about 5-6 threads) in 1 tbsp hot water
1/4 cup Muscat canelli wine
1/4 cup dried apricots, chopped fine
4 tbsp butter
salt and pepper to taste

To prepare:
Note: Sauce can be prepared up to 24 hours ahead of time Heat a medium saucepan over moderate heat. Add in the chicken stock and soy sauce and bring just to a boil, next add in the apricot preserves and stir in thoroughly until well combined. Add in the ginger juice, garlic, lemon juice, saffron and chopped apricots and bring to a simmer 10-15 minutes. Next add in the wine and butter, stirring to emulsify. Season with salt and pepper and set aside on low heat. Season the chicken breasts with the seasoned salt, garlic, and pepper and grill on a preheated charcoal grill or sauté in a large skillet in butter over medium high heat 10-12 minutes or until well done. Serve on a plate with a ribbon of the heated apricot-ginger sauce with rice pilaf.

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Cooking with Curmi
Maryann Curmi

You know Maryann, On Air Personality from Star 92.7 from 5:30 am to 9am.

First and foremost, let's say that Maryann loves to eat! She also enjoys having friends over and always seems to have something to offer them. Whether it's a spicy Thai peanut sauce to toss over angel hair pasta or a new twist on an old fashioned chicken soup recipe.

Feel free to change the recipes that's how Maryann has come to make her favorites. When realizing she doesn't have this or that, substituting and wah la…a new recipe is born!

Maryann is just as happy to share her recipes as she is her food. So whether you are listening to her weekly on air recipes, printing them here or dropping by her house for a bite, she hopes everyone will find something to enjoy!

Big Joe and Mama’s Recipes
Big Joe and His Mamma

Joe started in radio at the age of 15 in a small Mississippi town and never looked back.

"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."

So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!

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