Entrées

Grilled Pizza — last modified 2005.11.08 09.24AM

One of the finest expressions pizza can make is when it's cooked outdoors on a smokey and hot backyard grill.

Shallot and Mushroom Gravy — last modified 2009.11.25 04.06PM

This gravy is so good I eat it straight with a spoon.

Pinot Noir Cranberry Sauce — last modified 2005.11.08 09.37AM

Reducing and concentrating an entire bottle of wine makes this cranberry sauce a real "grown up" treat.

Grill Roasted Turkey — last modified 2005.11.08 09.37AM

The centerpiece of the Thanksgiving dinner is roasted outside on the grill, giving it a smokey flavor and freeing up the oven for all sorts of other dishes.

Honey Smoked Turkey — last modified 2009.11.25 04.06PM

This turkey is brined in a honey solution and when smoked on the grill takes on a deep red color.

Grilled Leg of Lamb with Mustard and Mint — last modified 2005.11.08 09.39AM

Grilled lamb is a rare treat.

Filet Mignon with Pearl Onion sauce — last modified 2008.05.29 09.08PM

Prime beef never had it so well.

Grilled Leg of Lamb with Salsa Verde — last modified 2006.04.14 04.59PM

The herbaceous Salsa Verde is, of course, optional. Lamb by itself has a wondrous taste.

Smoked Green Chile Turkey with Red Chile Gravy — last modified 2006.11.19 02.54PM

Let's face it: turkey is dry and bland. Here, I pull out every stop in order to make this iconic symbol of American Thanksgiving at least passable.

Grilled Pork Medallions with Mâche — last modified 2006.12.21 05.54PM

A truly fusion dish, this recipe combines the delicate French green with Nonyan flavors.

Châteaubriand Stuffed with Mushrooms — last modified 2008.12.22 03.25PM

I have to admit: I'm tired of tenderloin. It's just not that beefy. But, loading it up with garlic, mushrooms, wine, and an herb butter might just give it another flavor to be interesting.