Chicken is marinated in a Greek-style mixture of herbs with oil, vinegar, and lemon juice before being threaded onto skewers with bell pepper, mushrooms, and tomatoes for a tasty spin on grilled chicken.
This delicious chicken salad is bursting with different flavors and textures: tender chicken teams up with crunchy celery, nutty pecans, pungent cilantro, tangy pineapple, spicy green onion and sweet red apples for an unforgettable treat.
Fresh oysters are cooked open face on the grill with a rich seasoned butter. This is concoction was developed by my buddy and I during a block party. We had people standing in line. Be sure to use leather gloves when shucking hot oysters. Sounds like a pain, but well worth the work.
Brown sugar gives the mayonnaise dressing a sweet richness, and curry and garlic powder give it a bit of nip. Once the veggies and eggs are sliced, chopped and shredded, you layer the salad, finishing with the dressing on the top. Sprinkle with bacon bits and Parmesan cheese.
This dish can be made with shrimp, chicken or pork instead of tofu. Look for the more exotic items in the Asian foods section at your local grocery store. Adjust the pad Thai sauce ingredients to taste.
The molasses in the batter gives this version of the classic breakfast food a caramel coating that is quite delicious. This one also proves to be a great way to use up the left over Challah from Shabbat on a Saturday morning.