1 cup bourbon
1 cup soy sauce
1/2 cup brown sugar
1 teaspoon paprika
pinch hot red pepper flakes
1 tablespoon molasses
3 cloves garlic, smashed
2 tablespoons freshly grated ginger
1 1/2 teaspoons each onion and garlic powder
6 each chicken thighs and drumsticks
salt and pepper, to taste

Combine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2 cup of this marinade in a clean jar (don’t use to marinate the chicken – this portion will be used for basting the chicken during the grilling). Keep refrigerated.

Put marinade into a Ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 1 hour in refrigerator, turning occasionally.

Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes turning once, then close grill and reduce heat; continue cooking over low heat, Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly for 10 minutes, or until chicken is done (juices will run clear when pierced with a fork).

Season with salt and pepper, to taste after cooking as salting before cooking draws moisture from the chicken while cooking.

Tonight, I’m plating the grilled chicken with grilled slices of zucchini and yellow squash and yellow pepper that have been marinade with the chicken, garden salad and fruit compote.

Pair with your favorite wine….!




Chimichurri is a fresh herb-and-vinegar mixture used in Argentinean cuisine both for basting grilled meats and as a condiment. It’s incredible with steak, as you will see!

1 cup extra virgin olive oil
2 Tbsp chopped thyme
2 Tbsp chopped oregano
2 Tbsp chopped cilantro
1 Tbsp chopped rosemary
1 chipotle chilli in adobo sauce, chopped
1 Tbsp sweet Spanish paprika
3 cloves garlic, finely chopped
3 Tbsp red wine vinegar
½ tsp sea salt
Freshly ground black pepper
1lb top sirloin steak about 1 in thick

Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir, and leave at room temperature to cool and infuse for 1 hour.

Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes.

Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain. Serve with the reserved marinade.

Tonight I’m serving with French fries, Romaine lettuce Salad and fruit compote.
Pair with your favorite wine!



½ box cooked rigatoni pasta
1 jar sun dried tomato Alfredo sauce
1 pkg of dinner smoked sausage (sliced)
1 lb of cheddar cheese
1 cup breadcrumbs
1/2 onion
1/2 red bell pepper
2 tbsp oil
2 tbsp butter
2-4 garlic cloves
1 tsp dried basil
1 tsp dried oregano
salt & pepper to taste

Prepare rigatoni pasta according to package directions, cooking to al dente (or just slightly chewy.) Chop onion and pepper and set aside.

In large frying pan, add 1 tbsp. oil and butter. Add sliced sausage and cook stirring and breaking up meat until browned.

Remove and drain all oil by letting them sit on a paper towel. Add the 1 tbsp butter and oil to the same pan and saute the chopped onion, pepper and garlic.

Once the onions are a translucent color, remove from heat and drain on same paper towel. Place the cooked rigatoni in a casserole dish, then add the Alfredo sauce, sausage, onion and peppers and dried herbs and thoroughly coat.

If the cheese is not already shredded, do so and mix in. Once everything is mixed, cover the top with breadcrumbs.

Bake the mixture at 350-375 degrees until the cheese is melted and the bread crumbs have browned (about 20-30 minutes).

Tonight I’m serving with garlic bread, and garden salad
Pair with your favorite wine!



4 butterfly pork chops
4 slices of stale bread, cubed
1 tsp. sage
Salt & pepper
4 lg. slices sweet onion
4 lg. slices of apple
Worcestershire sauce
Dry mustard
5 oz. dry Vermouth, or white wine

Place chops in greased oven-proof baking dish.
Sprinkle each liberally with sage, salt and pepper.
Spoon a generous tablespoon of bread cubes over each chop.
Top with a slice of onion and then a slice of apple.
Sprinkle Worcestershire sauce over each.
Season with dry mustard and paprika.
Pour Vermouth into dish at the side to avoid washing off seasonings.
Cover and bake in 350 degree oven for 45 minutes.
Remove lid and bake an additional 15 minute to brown top.

Tonight, I’m serving with green beans and Spaetzle, garden salad and fruit compote.

Pair with your favorite wine!



4 boneless and skinless chicken breasts, 1/2 lb. each
1/3 c. olive oil
Juice of 2 limes (if desire add the lime zest for added flavor)
4 cloves garlic, peeled and minced
1/2 tsp. salt
3 tbsp. fresh cilantro, chopped
1/2 tsp. freshly ground black pepper
Red and yellow peppers, roasted (optional)

Trim fat from chicken breasts and cut out middle tendon. Pound the breast between waxed paper to flatten slightly. Combine olive oil, lime juice, garlic, 2 tablespoon cilantro, salt and pepper in a bowl. Pour over ½ over the chicken and ½ over the peppers and marinate for 30 – 60 minutes.

Grill or broil the meat for 2 minutes on each side or until 160°F on an instant read thermometer.

Remove to serving dish. Sprinkle with remaining cilantro and serve with roasted red and yellow peppers on the side.

Tonight, I’m serving with Quinoa, fresh garden salad (without endive) and fruit compote.

Pair with your favorite wine!