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Pecan Planked New York Strip Steak with Red Wine Compound Butter

Steak and red wine go together like brides and diamonds.  Speaking of women, this recipe was written for women by a woman who’s compiled an entire guide for women and grilling.  No more fear of the fire.  And when dinner’s ready, there are wine-pairing suggestions in the guide to go with the food.  Here is an excerpt from Elizabeth Karmel’s St. Francis’ Girls Guide to Grilling.  There’s a free download for the entire collection at the site.  Enjoy.


Pecan Planked New York Strip with Red Wine Compound Butter
PAIRING TIP: Enjoy with St. Francis Cabernet Sauvignon ─ a full-bodied Sonoma County style Cabernet Sauvignon with a rich mouthfeel, moderate tannins with flavors of black cherries, dark chocolate and spicy oak make this a delicious pairing.
Grilling Method: Combo/Medium Heat
Sear and Plank™ Technique
  • 4 New York strip steaks or other favorite steak, about 1 ½
  • inches thick
  • 1 teaspoon kosher salt
  • 1 teaspoon whole black peppercorns, coarsely ground
  • Olive oil
  • Red Wine Compound Butter (see below)
  • Chopped parsley, optional
Special Equipment: 2 Grill Friends™ Pecan Organic Grilling Planks
  1. Preheat gas or charcoal grill for a combination of direct and indirect grilling—the combo method. You will use both methods for the Sear and Plank™ technique.
  2. In a sink or container large enough to hold the planks, immerse the planks in water for 30 min. or longer (you may need to weigh it down). 
  3. Allow meat to come to room temperature about 20 to 30 minutes before grilling. 
  4. Just before grilling, brush both sides of the steaks with olive oil and season with salt and pepper.
  5. Place steaks directly on the cooking grates over direct heat and sear, about 2 minutes per side. Transfer steaks to soaked planks (2 per plank) and turn off the burners in the center of the cooking grate (directly under the food) for indirect grilling.  Place planks in center of grill over indirect heat and close lid. Close lid and allow steaks to cook about 6-8 minutes for medium rare; internal temperature should read 140ºF.
  6. Remove the steaks from the grill and allow to rest at least 5 minutes before serving. Top each steak with a slice of the Blue Cheese Pecan Butter and sprinkle with parsley, if desired.
Serves 4
Red Wine Compound Butter 
  • 1 shallots, minced
  • 2 tablespoons plus 3 teaspoons red wine divided
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 teaspoons minced fresh parsley
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon smooth or whole-grain Dijon mustard
  • ½ teaspoon sea salt
  • Freshly ground pepper
  1. Make the butter 3 hours in advance.  Soak the shallots in 2 tablespoons of the wine for 30 minutes. In a medium bowl, mash or stir the butter with a fork until it is smooth and slightly fluffy.  Drain the shallots from the wine and add the wine-soaked shallots to the butter.  Mix well.  Add the parsley, Worcestershire, mustard, remaining 3 teaspoons wine, salt and pepper.  Mix together, mashing with the back of a fork to make sure all the ingredients are incorporated.  Mix well. Taste for seasoning and adjust if desired.
  2. On 2 pieces of plastic wrap or parchment, drop the butter in spoonfuls to form 2 logs.  Roll the butter in plastic wrap and smooth out to form round logs about 1 ½ inches in diameter.  Refrigerate until hard and easy to cut into pieces.  The butter will keep, tightly wrapped, in the refrigerator for up to 1 week and in the freezer for up to one month.



Grilled Chicken & Lime Glaze

Food and drink for a cause.  As long as it’s also good, it works for me, and that’s why I’m sharing this recipe with you.  Chicken breasts cook quickly on a grill.  No napping until after dinner.  
Chef John Besh created this recipe in conjunction with Bacardi in their support of the United Service Organizations (USO).  You can help the cause as well.  


Bacardi, USA has committed to donate $75,000 to the USO at the onset of summer, with consumers (21+) able to increase the total donation amount to a maximum of $100,000 through their participation in the program via the “60 Second Cocktails” Facebook fan page. Each time a new fan of the program joins the “60 Second Cocktails” page Bacardi, USA will increase its donation to the USO by $1. The fan page will host an online copy of the program recipe book, additional recipe information, and interactive mixology videos.

It only takes 10 minutes to make a gourmet meal, 60 seconds to pair it with a cocktail and ONLY 1 second to gain access to it all! Become a fan of the “60 Second Cocktail” page at!/60SecondCocktails

Grilled Chicken Breast with Tequila CAZADORES® Reposado Lime Glaze

Serves 6


1/2 cup rice wine vinegar

4 tablespoons Vietnamese fish sauce

4 tablespoons sugar

3 tablespoons fresh lime juice

1 clove fresh garlic, peeled

2-3 teaspoons sambal chili paste

3 tablespoons Tequila CAZADORES Reposado

6 boneless chicken breasts

1 lime, zested

  1. Combine wine vinegar, fish sauce, sugar, lime juice, garlic, sambal, and Tequila CAZADORES Reposado into a food processor and puree for a moment or so with 1/2 cup water.  Do not worry about straining the sauce. Reserve about 1 cup of sauce.
  2. Marinate chicken breast in remaining glaze for 20 minutes. Remove chicken from marinade and grill on a preheated grill over medium heat for about 4 minutes on each side.
  3. Top with grated lemon zest and serve with a side the glaze.



Stuffed Peppers

Stuffed Peppers. Photo: T.Thomas

Green peppers stuffed with ground meat, veggies & cheese make a complete meal, by Trevy Thomas.

This old fashioned dish is a classic for good reason.  Stuffed peppers are easy to make, hearty to eat and pretty enough to be a step above other ground beef dishes.  I was feeling terribly lazy when I made these, so I didn’t do anything fancy, but there’s a lot of room for making this recipe your own.  I think ground lamb would be good in the filling.  Had I thought ahead, I would’ve used rice, but I didn’t want to wait for it to cook, so I used Bulgur Wheat instead, which turned out surprisingly well.  Vegetarians could just use a rice, onion & mushroom filling.  This dish is pretty easy to serve both meat eaters and vegetarians alike by not adding the meat to the filling until the end.  But if you don’t want to bother, make it how you like and tell whoever doesn’t want it to cook for themselves next time.  Works like a charm.

Stuffed Peppers Recipe

  • 3 peppers, Lids cut off and reserved, cleaned & seeded


  • 1 pound ground beef (grass fed reduces calories & fat)
  • 1 egg, beaten
  • 1 small onion chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, chopped
  • Salt & pepper
  • 1 tablespoon oregano (dried)
  • 1/2 cup bulgur (or 1 cup cooked rice, but bulgur wheat can be used raw)


  • 1 14-oz can chopped tomatoes
  • 1 tablespoon Worcestershire sauce
  • Grated cheese (Asiago, mozzarella or your favorite)
  • Feta cheese


  1. Set peppers in a baking sheet.  
  2. Mix together filling ingredients and stuff into peppers.
  3. Mix together tomatoes, and Worcestershire sauce and pour over top of stuffed peppers.
  4. Top with grated and feta cheese to your liking.
  5. Put lids on top.
  6. Bake in 350-degree oven 1 hour.


Green Pepper on FoodistaGreen Pepper

Salmon & Cranberry Salad

A delicious, healthy salmon meal for two, by Robin Daumit.

Salmon & Cranberry Salad. Photo: R. DaumitThis dish is like a recipe for healthy skin.  Berries and salmon are just what the doctor ordered when it comes to beauty.  Plus, it’s easy on the waistline, quick to prepare, and tasty as well.  It’s not everyday you come across a recipe that meets all your needs, but if relationships were like food, this would be marriage material.  And if that happens, we want to hear about it.

Salmon and Cranberry Salad Recipe
Serves 2


  • Cooked Salmon, enough for 2 salads
  • 1 head of butter bib lettuce, washed, leaves separated
  • 2 stalks of spring onion, washed and chopped
  • 2 stalks celery, washed and chopped
  • 1/2 cucumber, peeled seeded chopped
  • 1/4 cup salted sunflower seeds
  • 1/4 cup dried cranberries
  • salt and pepper to taste


Divide lettuce leaves on bottom of individual serving plate. Nestle ingredients in lettuce, placing the salmon on top. Drizzle dressing over all and serve.


  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 lime, juiced
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard

Mix ingredients well and drizzle on top of salad


Sea Bass Dinner for Two

An easy, healthy, romantic dinner for two, by Robin Daumit.

Sea Bass. Photo: R. DaumitJust in time for Valentine’s Day, this fish recipe is light enough to keep everyone awake after dinner.  Romantic holidays are definitely not the time for a big heavy meal.  Do I really need to tell you that?  You can always be a glutton tomorrow night.  You’ll thank me (and Robin) later.   Happy romantic thoughts.

Sea Bass Dinner Recipe

  • 1 fillet of Sea Bass for 2
  • 1/4 lb Sun dried tomatoes
  • 1/4 cup fresh Italian parsley, chopped
  • 2 cloves garlic, pressed
  • 2 tablespoons white wine
  • 1 tablespoon key lime oil (or olive oil with a squeeze of lime)
  • salt and pepper to taste


Wash fish and place in an oiled baking pan.
Assemble the next 6 ingredients, toss in a bowl and arrange on top of the fish.
Bake in a 350 oven covered for about 15 minutes, then uncover for another 5 minutes. Fish is always better a little undercooked rather than overcooked.

Serve with a medley of miniature vegetables such as:
Baby zucchini
Tiny yellow squash
Fingerling potatoes
Lightly sauté in a pan of olive oil, garlic, salt and pepper until tender but not overcooked.

Add crusty whole-grain bread and a nice glass of crisp light white wine.