Basalmic Broiled Tomatoes
Firm Ripe Tomatoes, cut into halves
Salt and pepper to taste, (I like Kosher salt)
Fresh Basil, chopped
- Cut the tomatoes in half and place onto a baking sheet. Sprinkle with salt and pepper and a dash of basalmic vinegar.
- Place under the broiler for a few minutes until the tomato is shriveled. Remove from the oven and sprinkle with the fresh basil.
- These can also be placed on a hot grill instead of under the broiler. They are delicious. I use Roma Tomatoes for these.
Firm, ripe tomatoes, cut in halves
Salt and pepper to taste
- Cut the tomatoes and place them, cut side up, on a baking sheet.
- Brush tomato halves with a light layer of olive oil. Sprinkle with salt, pepper and rosemary.
- Heat under the broiler (or place on the grill) for 3 to 5 minutes until just beginning to brown.
Broiled Tomatoes with Bread Crumbs
Firm ripe tomatoes
Salt and pepper to taste
Grated cheese or bread crumbs
- Cut firm ripe tomatoes in half crosswise. Sprinkle cut surface with salt and pepper.
- Dot with butter. Heat under broiler 3 to 5 minutes or until almost browned.
- When almost browned sprinkle with grated cheese or bread crumbs and return to broiler. Heat until cheese is melted, or crumbs are browned.
Grilling or barbecue is a great way to cook fish. Since fish cooks quickly, care must be taken to avoid overcooking or allowing the fish to dry out.
The use of a basting sauce is recommended to prevent drying and adds a nice flavor as well. Additionally a well oiled grill basket, mesh grill, or an oiled piece of foil on the grill will give extra support and prevent the fish from falling through the grill. [Read the rest of this entry…]
By Bill Anderson
Great barbecue recipes are hard to come by. Most recipes and books leave out important information like times and temperatures. That’s because so much depends on your cooking conditions. But if you know the basics and what to look for, this shouldn’t be a problem. [Read the rest of this entry…]
Almost everyone in the South will agree that pork means barbecue! But travel a few miles and the barbecue changes. The sweet tomato style of sauce popular in the Smoky Mountain regions gets diluted with vinegar for this North Carolina style barbecue. True barbecue gurus would disagree with me about the cooking method, but to me easy means use the oven and timer. No fire to tend, but that rich flavor is still there!
4 to 5 pound Boston Butt pork roast
1 large onion, chopped
1 ½ cups water
1 cup vinegar
½ cup catsup
½ cup Worcestershire sauce
3 Tablespoons brown sugar
2 Tablespoons dry mustard
¼ teaspoon pepper
1 teaspoon salt
¼ teaspoon ground red pepper
- Preheat oven to 325 degrees.
- Place roast in a roasting pan.
- Combine remaining ingredients, stir well, and pour over roast.
- Cover and bake until meat is very tender – approximately 5 to 6 hours.
- Remove from oven and let cool.
- Remove roast from sauce and chop meat or “pull” apart with 2 forks, removing excess fat as you go.
- Skim excess fat from sauce. Return the meat to the sauce, stir well, and bake at 325 for another 15 minutes or until heated through.
- Serve as is – yum- or on buns with coleslaw.