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Cornerstone Bar & Grill: Get Stoned

Cornerstone Bar & Grill: Get Stoned

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In the last two weeks, I've been to Cornerstone Bar & Grill in downtown Roanoke twice for lunch. I think I've now been probably five or six times for lunch or dinner, and I can't think of a meal I haven't enjoyed there. If you asked most people in Roanoke if they have heard of Cornerstone, they would say it's a bar that is downtown by the City Market Building but I don't think they would mention anything about the food, much less about the fact that they serve surprisingly good food.

Aside from the fact that they have a great location downtown, there isn't a ton of atmosphere for Cornerstone. In this sense, it's just a typical bar. However, they do have two additional floors for seating as well as some outdoor seating that is great for people watching in one of the more pedestrian-friendly areas of downtown Roanoke. Also, the past two times I've been, I was really impressed with the service. The waitresses were extremely friendly, checked our table multiple times to see if we needed anything, and the food was served quickly in both visits. Again, the little things people probably wouldn't expect when they drive by.

I think the food offers one of the best lunch deals in town, especially downtown where prices seem to be constantly rising (cough...Firefly...). I've ordered wraps during my last two visits and those are served with a side and drink for $8.00 I've tried the BBQ Chicken Wrap, Southwest Chicken Wrap, & Basil Chicken Wrap and all three were very good - the basil chicken being my favorite. Grilled chicken, basil, tomato, cheese, and balsamic in a wrap is a wonderful combination. And contrary to my ordering habits, they do offer things other than chicken wraps. For a side, I can't recommend anything other than the buffalo chips with a side of ranch. It's the flavor of a cajun fry in the shape of a potato chip and it's heavenly.

Downtown Roanoke isn't lacking in good restaurants and more seem to be on the way. Cornerstone Bar & Grill seems to be one of those good restaurants that stays under the radar and that's fine with me. I'll keep enjoying it while everyone else misses out.

For more reviews, check out my blog: From Ballparks to BBQ.

Discovering Smoky, Succulent Grilled Peaches

Grilled peaches are amazing on their own, but also make a wonderful accent to a multitude of dishes.

“What can we defrost? The coals are perfect!”

This is a phrase that pretty much anyone who’s spent any time at our house has heard at one point or another. It’s not unusual for us to throw something new onto the hot grill AFTER we’ve finished eating a meal, simply because the coals are still at the optimal temperature to grill something to perfection. Plus, it’s a great way to meal prep for later in the week.

That’s how we started grilling fruit… because there was nothing in the freezer we could defrost in time. And the coals were perfect!

You see, my husband Pierre is a die-hard charcoal grill master. It’s one of his favorite things to do on any given day. He has even grilled in the pouring rain on numerous occasions (including outside of stadiums), and loves every minute. We have a built-in gas grill, too, which is great for when you want to cook something quickly. But, you can’t beat the rich, smoky flavor of charcoal and wood. The downside (or upside, if you ask Pierre) to using charcoal is that it requires more technique. There’s a bit an art form to figuring out how much charcoal you need for a specific grilling task, where to place the charcoal in the pit for the desired heat distribution, and knowing when the charcoals are ready for the task at hand.

We regularly grill pineapple. It’s great on its own, but is also a wonderful addition to a burger. In fact, I buy pineapple almost every time we plan on grilling burgers. Honestly, we like lots of accoutrements and typically set out a whole burger bar with tons of options. We’ve also grilled a lot of bananas. Grilled bananas are an easy and almost sinful dessert. Just place an unpeeled banana on a hot grill until it softens and the skin turns deep brown. Then slice it open, top with cinnamon, nutmeg, and condensed milk, and scoop it out with a spoon. Yum!

I rarely buy peaches, which is why we’ve never attempted to grill them before. I’ve had amazing peaches in other parts of the country. But for some reason, the majority of the peaches available in my sleepy little town aren’t very sweet. But now I know the secret to pulling the sugars out of them — put them on the grill!

Photo: Christi Simoneaux

We went to our family fishing camp (home of our DIY fire pit) for the 4th of July weekend and invited our friend Kim to bring her family for a picnic. After everyone was stuffed from gorging on grilled meats and yummy side dishes, we hear the familiar lament from Pierre…”Awe, man. The coals are perfect.” I had caught a nice sheepshead that morning that I was planning on grilling the following day. I was hoping he wouldn’t remember, because grilled fish is not nearly as good leftover, and I was way too stuffed to eat it at the time. Luckily, Kim excitedly shouted, “Oooh, I almost forgot! I brought peaches to grill. They’re in the car.”

Since she lives only a couple of miles away from us, I wasn’t terribly excited, knowing that she has the same limited access that I do to decent peaches. But it kept Pierre away from my sheepshead, so it worked for me. I had no idea what a treat I was in for.

The grilling method is simple. You want the grill heat to be medium-high, and it was. After all, the coals were perfect. Halve the peaches, lightly oil the grill grate (or the face of the peach), then place the peaches flesh-side down for about 5 minutes or until the flesh is caramelized. Then turn the peaches over and cook for another 2 or 3 minutes.

We didn’t think to remove the pits, but no harm there. We just ate around them. Next time, though, I will. There will definitely be a next time because these peaches were amazing — softy and juicy with a sultry sweetness, accented by a hint of smoke and char. Oh, but the story doesn’t stop there.

It just so happens that Kim has a brand new beekeeping hobby and brought the very first jar of honey harvested from her new bees, collected that morning. It doesn’t get any fresher than that! She lightly drizzled fresh honey over the grilled peaches. The flavors paired incredibly well. And the coup de gras… another drizzle of Woodford Reserve bourbon for those who were so inclined (I was).

We had way more peaches than we could possible eat, especially after feasting all day. But the leftovers did NOT go to waste. I took them home, chopped them up, and have been adding the grilled bits of yumminess to meals all week. As I quickly discovered, grilled peaches make a wonderful accent to a variety of dishes — salads, oatmeal, quinoa, ice cream, pork.

On my next trip to the grocery, I’m definitely going to stock up on more peaches. I have a feeling that at some point in the near future, the coals will be perfect.

For more grilling tips and recipes, check out our Recipes for Company library. For a chance to win a FREE Belgard Grill Island plus a 12-month subscription to Omaha Steaks, click the image below. No purchase necessary.

The best marinade for grilled steak fajitas is a salty and spicy mixture. The first step in this simple fajita recipe is preparing the marinade for the meat. Chop the cilantro and garlic and place it in a bowl. Add olive oil, lime juice, soy sauce, cumin and chili flakes and mix well.

How Far Should a Grill Be From Your House?

So how far should a grill be from the house for safety then? While each grill manufacturer has their own guidelines, the general consensus is that your grill should be at least 3 feet away from any house walls.

Additionally, your grill should also be placed at least 10 feet away from any objects that are easily flammable or could catch fire from an ignition.

It’s also worth noting that the U.S. Consumer Product Safety Commission (CPSC) has guidelines stating that you should place your grill no closer than 10 feet away from any house walls or siding. This guidance is very much on the conservative side, and the consensus amongst grill manufacturers is that at least 3 feet is safe.

How Far Should a Gas Grill Be From Your House?

A gas grill should be at minimum 3 feet away from your house or any walls and siding. No matter which type of grill you have, the 3 foot rule is a good one to abide by.

What About Carports, Awnings, Etc?

You should also not use your grill under carports, awnings, or covered areas unless there is at least 8 feet of space above the grill and also plenty of other ventilation around the grill. Any closer than that, you run the risk of smoke damage happening to your carport or awning over time.

If you’re looking for a cover to keep rain off of your grill or to provide some shade in the summer months, a BBQ canopy is a viable solution. These canopies are specifically designed for grilling and have proper ventilation built into the rooftops.

What About My Garage?

Never, never ever grill in your garage. In addition to all of the risks outlined above, carbon monoxide can and will build up and potentially be quite dangerous to you. If the weather is bad enough that you’re tempted to move your grill into the garage, don’t do it. Either invest in a BBQ canopy or postpone use of your grill.

On a similar note, you should never grill in any enclosed area, including the indoors. It’s too dangerous and not worth the risk.

Thai-Style Chicken Satay With Peanut-Tamarind Dipping Sauce

In American Thai restaurants, satay is the grilled chicken dish you're most likely to find on the menu. Our version is marinated with coriander, white pepper, palm sugar, garlic, ginger, shallot, turmeric, lemongrass, and a handful of other ingredients and served with a tamarind-peanut dipping sauce.


You can’t go wrong with the classic look of brick.

A copper vent and roof add a modern twist to the traditional look of this brick grilling station and bar, which offers ample seating for guests to visit with the grill master.

Where to buy Ninja Foodi Grill

For authentic ninja models with a guarantee and a 60-day money-back guarantee, the safest way to buy your ninja foodie grill is from The Ninja Foodi 5-in-1 indoor grill is equipped with grill, air chips, baking, roasting and dehydrating functions and can also be offered from time to time at Kohl’s, Target, Walmart, Bed Bath & Beyond and Best Buy. When you buy directly from the Ninja website, you also get free shipping on select purchases.

Mitch Mandel and Thomas MacDonald

Take a page out of Argentina's book and top a perfectly grilled steak with chimichurri, a bright herbal sauce that plays the role of steak sauce. It's one of the most delicious (not to mention healthy) condiments on the planet. Serve this flank steak with grilled scallions, pinto beans, and warm corn tortillas as a perfect replacement for fajitas.

9 Easy Marinades for Chicken That Make It Good to the Last Bite

An easy marinade for chicken is a great way to make it infused with flavor, no matter how you cook it. Which is good, because so many of our weeknight repertoire recipes are for chicken. And as such, our relationship with chicken can get stale pretty quickly. Yet it’s one of the easiest, quickest, healthiest options on the block, so we inevitably return to it time and again.

The holy trinity of salt, pepper, and olive oil works wonders on meat and vegetables alike, but sometimes you gotta change it up.

In our efforts to keep our relationship with America’s most ubiquitous poultry exciting, we also don’t want to make things more complicated, so we bring you these simple marinades for chicken. Just put whole breasts, thighs, wings, and/or drumsticks in the marinade at night and let them swim in their Ziploc bag in your fridge like a fish you won at a carnival.

Stasher Silicone Storage Bags, $7.99-$15.99 at The Container Store

Reusable silicone bags are a more eco-friendly alternative.

The next day, pour it all in a baking dish (or into the slow cooker in the morning), or pop the chicken on the grill, then rustle up some easy sides (rice is always nice), and dig in.

Sure, you can simply use Italian dressing as a marinade, or a packet of ranch, or Frank’s Red Hot, or any number of store-bought sauces, but these easy marinades aren’t much more work, and they taste so amazing you’ll be happy to see chicken on the menu again…and again…and again.

1. Tandoori Style Marinade

Our Tandoori Style Marinade recipe relies on yogurt to do all the tenderizing work for you, so leaving it overnight makes it even better. Simply put all the ingredients (including ginger, garlic, onion, and lime juice) into a food processor and blend up for this one-step marinade that packs a fragrant punch. Serve the faux tandoori bird with roti, naan, or rice.

2. Balsamic Marinated Chicken

Rosemary and soy sauce are the key ingredients to round out the balsamic vinegar in this marinade. Tart and sweet, this is another easy food processor recipe with just a few ingredients to blitz together before the chicken hits the slow cooker, grill, or skillet. Get our Balsamic Marinated Chicken recipe.

3. Lemon Marinade

Combining plenty of lemon juice with chili flakes creates a surprisingly complex flavor for chicken while maintaining a really bright profile (in part thanks to fresh herbs). Fresh squeezed juice is the real key to this one though, so be sure and use the marinade within a few hours of making it. Get our Lemon Marinade recipe.

4. Honey Dijon Marinade

Just another two main ingredient marinade to yield incredible results with this honey and mustard combination. It’s essentially an adultified version of your favorite chicken tenders from that bar in college. Hard to beat such classic flavors. Get our Honey Dijon Marinade recipe.

5. Lime Cilantro Marinade

Jalapeño adds some heat to this zesty lime and cilantro marinade. This one isn’t meant to stay on all night a maximum of four hours is recommended because of the high acid content, and if you’re pressed for time, a mere 30 minutes will do. Just enough time to preheat the grill! Get our Lime Cilantro Marinade recipe.

6. Oregano Marinade

Wait until you have fresh oregano to make this marinade—1/4 cup of the tender leaves and stems go into the blender with fresh thyme, lemon juice, white wine, olive oil, and onion. It’s a vibrant and versatile Mediterranean marinade that also works as a Greek salad dressing. Get our Oregano Marinade recipe (and use it on this grilled chicken with charred lemons).

7. Adobo Marinade

This takes a bit longer than most on this list, but only because it requires a little extra soaking time for the dried chiles before you throw them in a blender and give ’em a whirl with ginger and cumin. Slather this thick, spicy paste on chicken thighs and grill, then chop the meat for tacos or just serve the intact thighs with rice. Get our Adobo Marinade recipe.

8. Chimichurri

This herby Argentinian sauce is primarily used as a dressing but also works as a marinade for grilled meats (we don’t recommend putting a whole batch of chimichurri in the oven or slow cooker as with some other marinades that become a cooked sauce, as it will dull the flavor)—and it’s just as good on steak as it is on chicken. It’s packed with parsley, garlic, and oregano, and tastes even better the day after it’s made. Since you’ll definitely want to use it as a finishing sauce too, be sure to make a bigger batch and separate some from the marinade portion (because raw chicken juice is not an ingredient you want to be drizzling on your finished dish). Get our Chimichurri recipe.

9. Asian Marinade

Yes, this marinade is vaguely named, but the simple combo of soy sauce, garlic, ginger, brown sugar, and sesame oil is dynamite on chicken no matter what you call it. Because the marinade all gets cooked along with the chicken, it’s safe to use as a sauce over rice when it’s done. But if you’d rather grill your chicken, you can simply boil the leftover marinade in a saucepan on the stove while the meat cooks on the coals. Get our Asian Marinade recipe.

Mouthwatering Grilled Main Dishes

From juicy steaks and chops to perfectly charred salmon fillets, these recipes are sure to inspire your inner grill master.

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Grilled Rib Eye Steak with Romaine Marmalade and Watercress

GZ’s Grilled Seafood Platter

Want to put on a show for your guests? Grill an impressive platter of scallops, shrimp and lobster, all of which are prepped and seasoned inside the kitchen &mdash your guests will never see the behind-the-scenes action!

Easy Grilled Pork Chops


Before they even taste this salty-sweet mashup, your guests will be circling the grill thanks to the irresistible aroma of slow-cooking bacon and pineapple. The barbecue pork ribs tucked inside become tender as they braise in their own juices. Served sliced across the middle, the swineapple is a sight to behold.

Sticky Ribs

Molly's easy ribs are extra sweet with a hint of smokiness, thanks to her simple spice rub. Bake them low and slow, then finish them on the grill for great char marks.

Bobby's Bangin' Burgers

Burgers are a classic summertime main and there&rsquos no one better than Bobby to show you a few tips and tricks. His Bangin&rsquo Burgers course on the Food Network Kitchen app will walk you through everything you need to know to grill up the juiciest and most flavorful patties &mdash and make your best-tasting burgers yet.

Grilled Thai Curry Beef Roll

Slicing this rolled flank steak &mdash stuffed with a rainbow of fresh cilantro, tomato and scallion &mdash reveals its inner beauty. Paired with a tangy Thai-inspired rice noodle salad and crisp lettuce leaves, it's perfect for a hot summer day.

Grilled Thai Chicken with Nectarine Salad

Summer's sweet nectarines are the perfect complement for ginger-spiced grilled chicken.

Beer-Marinated Grilled Skirt Steak

Matambre with Chimichurri Sauce

This rolled flank steak, stuffed with piquant fillings and topped with garlicky chimichurri, is inspired by Argentinian matambre, which is usually fashioned from a cut of mature veal. It's no wonder that its name translates to "hunger killer." How could a great steak be more hearty than this one filled up with goodies?

Grilled Lamb Chops

Pizza With NY Strip, Blue Cheese and Balsamic Glaze

Try making pizza on the grill starting with Bobby's steak version, layered with flavor upon flavor.

Grilled Seafood Salad

This simple salad is the perfect dinner on warm, summer nights. It&rsquos light yet satisfying &mdash and comes together in a matter of minutes.

Grilled Skirt Steak Gyros

Pastrami-Spiced Porterhouse Steaks

These ultra-flavorful steaks taste just like a pastrami sandwich! To give each steak a nice crust, coat them in a zesty mixture of pepper corn, mustard seed, coriander, paprika, brown sugar, allspice and garlic powder. Serve with a dollop of herby butter for a restaurant-quality touch right at home!

Grilled Halibut with Olive Bagna Cauda

Whip up Giada's warm, buttery olive sauce in minutes to spoon atop grilled halibut fillets. Her Italian twist on grilled fish is easy enough for a weeknight but impressive enough to serve at an intimate dinner party.

Pizza With Grilled Sausage, Peppers and Onions

Very Peri Grilled Chicken

There's no denying that roasting, then boiling and simmering the vegetables and chiles for this sauce will give it a level of flavor unlike any other.

Carne Asada

This traditional Mexican dish is made by marinating skirt steak in a spicy, citrusy puree, charring it on the grill and then thinly slicing the meat. We suggest serving carne asada as a main dish with rice and beans, but you could also add it to tacos, burritos, tostadas and more .

Grilled Mahi Mahi with Summer Squash Salsa

In-season veggies, fresh citrusy flavors and quick-cooking fish &mdash you&rsquore going to be making this simple and delicious recipe all summer long.

London Broil With Onion Marmalade

Grilled Everything Pizza

Rib Eye Steak with Onion Blue Cheese Sauce

Ree smothers her grilled rib eye with a creamy blue cheese sauce.

Giada's Balsamic BBQ Chicken

Fajitas in a Grill Basket

These grill basket fajitas keep all the ingredients separate so everyone can have their favorite combinations without creating extra mess, plus the grill adds a yummy char to everything.

Grilled Pizza

Turn pizza night into an al fresco experience with do-it-yourself grilled pizzas. Best of all, this recipe makes enough dough for 3 pizzas, so everybody can have their favorite flavor!

Beef and Sausage Kebabs With Salsa and Chimichurri

Grilled Glazed Ham

This method of grilling and glazing ham can be used with any glaze. Just make sure to heat your ham up over medium indirect heat before brushing it on.

Grilled Pork Chops

An easy coriander-spiced rub turns into a beautiful and delicious crust after you give the pork chops a quick sear on the grill.

Smoky Grilled Pork Chops and Zucchini Noodles

Savor summer&rsquos flavors with Michael&rsquos veggie-packed dinner. While the pork chops are grilling until tender and flavorful, he whips up a side dish with zucchini noodles, fresh corn and cherry tomatoes.

Grilled Korean-Style Skirt Steak

Build-Your-Own Shish Kabobs

Orange Grilled Shrimp with Cocoa Nib Gremolata

Calabrian chili paste, fresh citrus and herbs and crunchy cocoa nibs give these grilled shrimp skewers a balanced flavor that&rsquos sweet, savory and smoky.

Grilled Vietnamese Chicken Sandwiches

If sandwiches don't sound like dinner fare to you, prepare to be swayed. This salty-sweet marinade, made with rice wine, soy sauce and finely chopped lemongrass, elevates grilled chicken thighs into a dinner party-worthy dish.

Lomo al Trapo

The secret to this traditional Colombian beef dish is its charred preparation. A wine-soaked cloth is covered in salt and wrapped around a whole tenderloin. After it roasts directly on hot coals, the salt and cloth are cracked off to reveal a perfectly cooked and well-seasoned piece of meat.

Grilled Meats and Vegetables Over Saffron Orzo

Giada grills chicken and shrimp along with summer vegetables and serves them over saffron orzo.

Grilled Pork Chops

Grilled Florentine-Style Steaks

Marinated Grilled Flank Steak with BLT Smashed Potatoes

Grilled Bratwurst with Brie and Spiral Apple Slaw

Thought brats were just for game day and Oktoberfest ? These grilled sausages offer everything you love about backyard barbecue hot dogs &mdash and more. They&rsquore nestled in a pretzel bun and topped with sweet, crunchy slaw!

Rosemary-Mustard Pork With Peaches

Grilled Clambake

Though you'll grill the shrimp, clams, and sausage for this clambake in batches, the end result is so worth it. Make it for your next summer picnic or pool party to wow all your guests.

Kalua Buried Pork Shoulder

With this genius grill hack, you can serve tender, juicy Hawaiian-style pork for a crowd, minus the hassle of digging a hole in your backyard as traditional recipes demand.

BBQ Beef Brisket

Trisha&rsquos advice? To ensure even cooking, let the brisket come to room temperature before grilling.

Flank Steak with Salsa Verde

Pork Tenderloin with Prickly Pear Tequila BBQ Sauce

Grilled Chicken and Sweet Potatoes with Strawberry Salsa

Succulent strawberries, spicy bell peppers and fiery jalapenos are combined and seasoned with lime juice to make the dreamy (and colorful) salsa for this hearty chicken dish.

Marinated Grilled Hanger Steak

Anne shares her secret to delicious hanger steak: a garlicky rub-marinade to add big flavor and proper grilling for tender meat.

Rack-o-Ribs Hero

This is a reimagining of those fast-food rib sandwiches — but when you make one yourself with excellent ingredients, it's even better than your drive-thru memories.

Flat Iron Steak with Red Wine Sauce

Grilled Steak Salad Nicoise

Grilled Lamb Sandwiches

Rib-Eye Steak with Caponata

This main takes some time to make — you'll start the caponata a day ahead of time — but is worth the wait.

Pork Chops With Smashed Potatoes and Chimichurri Sauce

Steak-Spinach Salad With Sour-Cream Potatoes

Grilled Baby Back Ribs

Who doesn&rsquot love a finger-licking good rack of barbecued ribs? Just marinate, grill and brush with a honey glaze.

Grilled Steak and Zucchini

Turkey Cutlets With Plum Salad

Spice-Rubbed Grilled Chicken

Raid your spice cabinet to make Bobby's flavorful chicken breasts. The spice rub and pepper-vinegar sauce take everyday chicken breasts to delicious new heights.

Pork Tenderloin With Melon Salad

Grilled Salmon with Foil-Pack Sesame Broccoli

Looking for a quick and easy dinner? Salmon grills in just a few minutes and, thanks to foil-packed veggies, clean-up is an absolute breeze.

Steak With Olive Salsa

Grilled Rack of Pork With Cabbage

Grilled Surf And Turf Salad

Yes, this amazing main course is incredibly easy. Jumbo shrimp and flank steak cook in next to no time on the grill, so you&rsquoll have dinner on the table in less than an hour.

Marinated Tri-Tip in Red Wine and Herbs

Valerie&rsquos secret to perfect flavor? Before slicing her grilled tri-tip, she seasons the cutting board with a clove of garlic and flaky sea salt.

Pork Tenderloins with Pineapple-Mint Chutney

Grilled Pork Chops With Plum-Ginger Chutney

Grilled Pork With Charred Corn Slaw

Carne Asada Torta (Poc Chuc Torta)

Carne asada literally means &ldquogrilled meat&rdquo in Spanish, and Marcela marinates her beef in fresh orange juice and herbs to give it a nice tang. Marcela stuffs the grilled meat in toasted bolillo rolls for a tasty Mexican-inspired torta, or sandwich.

Sweet-and-Spicy Chicken and Steak Taco Bar

Grilled Pierogies and Kielbasa

Grilled Pork Chops

Grilled Hawaiian Pizza

Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs

Curtis Stone draws on Mediterranean flavors for this grilled lamb dish. Carve the rack before plating for simpler serving.

Grilled Steak Tostadas

Grill coffee-chili-marinated steak and thick sliced onion for these bold tostadas.

Grilled Pork Chops with Roasted Garlic Gremolata

Grilling pork chops gives the typically sweet meat an outdoors-y smoky flavor.

Grilled Steak With Tapenade

Grilled Steak with Rosemary and Garlic

Barbecued Short Ribs of Beef - Tira de Asado

New Jack City Burgers

These juicy burgers are Michael Symon's signature go-to for a weekend gathering with friends and family. To give his burgers an unexpected flavor, Michael uses ground chorizo and tops them with a spicy red onion and jalapeno salsa verde.

Barbecue Grilled Chicken

This molasses-sweetened barbecue sauce can be made up to a week in advance and kept in the fridge. That's reason enough for us to always keep a batch on hand!

Filipino Grilled Pork Chops

Marinate bone-in chops in a simple mixture featuring apple cider vinegar, soy sauce, sugar, garlic, and just a touch of fish sauce and red pepper flakes. You'll be surprised how such an easy recipe can have so much flavor.

Grilled Beef Fajitas

Lime-and-cumin steaks are grilled alongside a foil pouch of peppers and onions and served with warm tortillas.

Tuscan Grilled Cornish Hens

You can always count on Ina for an elegant main course that&rsquos fit for entertaining. For extra citrus flavor, she marinates the hens in lemon zest and juice, then serves the dish with smoky-sweet grilled fruit.

Pellet Grill Smoked Pork Shoulder al Pastor

We love an authentic spit-fired al pastor recipe but sometimes you want the payoff without all the work. Using our favorite pellet grill, we created this easy take that's just as flavorful and possibly even more juicy from the low and slow cooking time. If you like your pastor extra crispy, crank up the grill at the end and throw some of the slices on before cutting them into strips.

Summer Dinner Salad

This salad will transport you to the South of France. We've taken the classic vegetables of ratatouille and grilled them up for a hearty salad you&rsquoll want to make all summer long.

Miso-Glazed Cedar Plank Salmon

Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays moist and the skin doesn't stick to the grates. This one is marinated in an umami-packed miso marinade that brings tons of flavor with very little effort.

Grilled Salad Pizza

White pizza and antipasto salad&mdashtwo pizzeria favorites that come together in a single fun dish. The grill adds a smoky flavor to the pizza crust, and as an added bonus you don&rsquot need to heat up your kitchen. If you don&rsquot have a pizza pan you can stretch the dough on a flat baking sheet.

Seekh Kebabs

Seekh kebab (or shish kebab) is a melt-in-your-mouth preparation said to have been brought to the Indian subcontinent by the Turks long before the Mughals popularized the concept. It traditionally consists of minced mutton threaded onto a skewer (or seekh) and cooked in a tandoor, but it&rsquos equally delicious with minced lamb or beef. It&rsquos also just as good cooked on a grill if you follow these guidelines: the meat should not be too lean squeeze every bit of liquid from the onion mixture and let the kebab mixture &ldquomarinate&rdquo for at least a couple hours. I love to drizzle the finished kebabs with a tart cilantro-yogurt chutney and offer pickled red pearl onions on the side, as they do in Mughlai restaurants. Seekh kebabs can be an appetizer or a main course when served with naan and dal makhani.

Watch the video: FRESH Grill Bar Menu


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