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70Stuffed Portabella Mushroom Caps Recipe with Apricot Glaze
by Melissa Ray Davis
These chevre, walnut, and apricot stuffed portabella mushroom caps with spiced apricot glaze turned out absolutely incredible. They are, by far, my favorite portabella mushroom concoction to date. Sweet, creamy, spicy and delicious. Enjoy! published 6 months ago
63Grilled Pork Chops Recipe: Stuffed with Chevre, Walnuts, and Apricots
by Melissa Ray Davis
These pork chops are stuffed with chevre, shallots, crushed walnuts, and dried apricot, then drenched in a spiced apricot glaze. The result is a pork chop packed with flavor and still plenty juicy. Enjoy! published 6 months ago
68Spiced Apricot Glaze Recipe for Meat, Mushrooms, or Substitutes
by Melissa Ray Davis
This spiced apricot glaze--perfect for use with meat, mushrooms, or a vegetarian meat substitute--is sweet, savory, and spicy in a balanced way that sets off the flavor and juice of the main dish. It also blends very well with the light smoky character imparted by a charcoal fire, so it is a wonderful barbecue glaze. published 6 months ago
67How to Grill Corn on the Cob in the Husk
by Melissa Ray Davis
Corn on the cob is a summer favorite, and this method of grilling corn on the cob in the husk gives you moist, buttery corn with the perfect simple spices and a Smokey taste. This would be a perfect side dish for a summer grilling party or holiday like the Fourth of July. published 6 months ago
71Sweet Tomato-Based Barbecue Sauce Recipe
by Melissa Ray Davis
This tomato-based barbecue sauce uses catsup instead of tomato sauce and the other ingredients combine to make it sweet and tart, spicy and smoky. Perfect for Brunswick stew or any other barbecue dish that needs a sweet, tomato-based sauce. published 18 months ago
77The Perfect Steak, Pt. 2: How to Cook a Steak
by Melissa Ray Davis
Morgan Davis has been perfecting his steak selection and cooking technique for a decade, and he spent over a year working at a high-end steak and chop house, Il Paradiso, in downtown Asheville, North Carolina. In this interview, part two of two, Morgan discusses how to cook a perfect steak. published 2 years ago
71The Perfect Steak, Pt. 1: How to Pick a Steak Cut
by Melissa Ray Davis
Morgan Davis has been perfecting his steak selection and cooking technique for a decade, and he spent over a year working at a high-end steak and chop house, Il Paradiso, in downtown Asheville, North Carolina. In this interview, part one of two, Morgan discusses how to select a good steak cut. published 2 years ago
66Creamy-Style Southern Coleslaw Recipe: A Great Barbecue Side
by Melissa Ray Davis
In the South, you can't have pulled-pork barbecue without a killer slaw. This creamy-style Southern coleslaw recipe goes very well with barbecue and of course complements many other main dishes as well. published 2 years ago
72Mongolian Barbecue Stir-Fry Recipe for Beef or Tofu
by Melissa Ray Davis
This easy stir-fry is a Chinese restaurant favorite, traditionally made with beef strips stir-fried with onions, scallions, and peppers in a spicy sauce. This recipe will show you how to make the traditional version or use tofu instead to make it vegetarian. Add cabbage, carrots, and bean sprouts for a unique and fresh touch! published 2 years ago
70Barbecue Tempeh Sandwich Recipe
by Melissa Ray Davis
Barbecue tempeh sandwich with cold-slaw and potato chips Are you craving barbecue but don't eat meat? Do you want a quick vegan or vegetarian sandwich without using a pre-made veggie patty or veggie burger?... published 2 years ago
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