Friday, July 31, 2015

A Tapas of Chorizo with Sun-Dried Tomatoes and Cider

Enjoy the summer evenings over a slow meal of good food. Take your time starting off by enjoying this appetizer.

You’ll Need
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 2 teaspoons paprika
  • 1 cup apple cider
  • 2 Bay leaves, broken in half
  • 1 pound Spanish chorizo, cut diagonally, into 3/4-inch pieces
  • 1/4 cup sun-dried tomatoes, coarsely chopped
  • 1/4 cup chopped fresh parsley

In a Saucepan
Heat oil over a medium flame. Add onions and garlic; saute about 5 minutes, or until onions are translucent. Add paprika and cook 1 minute.

Add cider and bay leaves; bring to a boil. Reduce heat and simmer 5 minutes. Add chorizo and sun-dried tomatoes; simmer an additional 5 minutes. Remove bay leaves. Sprinkle with parsley. Serve hot with hearty bread to dip in sauce.

If using Mexican, non-smoked chorizo, add five minutes to simmer time.

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Thursday, July 30, 2015

Pizza on the Grill

Turn your grill into a pizza oven! 

You’ll Need
  • 1 package active dry yeast
  • 1 cup warm water
  • ½ teaspoon sugar
  • 1 1/2 teaspoons salt
  • 1 Tablespoon olive oil (and extra to grease bowl)
  • 3 1/3 cup all-purpose flour

  • In a large bowl, dissolve the yeast in warm water and mix in the sugar.
  • Let sit until it becomes frothy.
  • Next, mix in the salt, olive oil and flour and mix well until the dough is in the form of a ball and the dough is not sticking to the sides of the bowl.
  • Turn the dough out onto a lightly floured surface and kneed the dough until smooth.
  • Place the dough in a bowl that has been greased with olive oil and cover the bowl with a damp cloth.
  • Set aside and let rise until doubled-approximately 1 hour.
  • Punch down the dough and kneed for approximately 5 to 7 minutes and let rise again until doubled.
  • Next, heat the grill up to high heat.
  • Get the dough out again.
  • Punch it down and divide the dough in half and form ½ inch thick rectangular size shapes.
  • Brush the grill with olive oil place one of the dough shapes on the grill.
  • The dough will tend to puff up.
  • Carefully watch for the bottom crust to become lightly browned and turn the dough over.
  • Add toppings however you would like but be careful not to top it too much as you do not want the pizza to become too heavy.
  • Close the lid and cook for a few minutes checking to see when cheese is melted.

This recipe is one that you will get your own feel for. The first couple of times check the dough frequently to make sure that you do not burn it and over time you will come up with the length of time that works for you, toppings that work for you and so on.

Wednesday, July 29, 2015

Teriyaki Sauce

An easy marinade for grilled meats, fish or even veggies.

You'll Need:
  • 1 garlic clove, crushed
  • 1/2 tsp. fresh ginger, minced
  • 2 tablespoons brown sugar
  • 1/2 cup soy sauce
  • 1/2 cup water
  • Mix all of the ingredients together.
  • Marinate at least 10 minutes.

Makes 1 cup.

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Tuesday, July 28, 2015

Cabbage Melody

You’ll Need
  •  1 small onion, finely chopped
  • 6 Tablespoons olive oil
  • 1 large tomato, sliced
  • ½ teaspoon salt
  • ½ teaspoon curry powder
  • 1 medium cabbage, shredded
  • 2 carrots, sliced into rounds
  • 1 green bell pepper, chopped


  • Over moderate heat, fry the onion in oil until lightly browned, stirring to prevent scorching.
  • Add tomatoes, salt and curry powder. Continue to stir-fry for 3 minutes.
  • Add cabbage, carrots and bell pepper; mix well.
  • Pour in about 1/2 c. water.
  • Cover the pot, reduce heat and simmer until the liquid is absorbed and the cabbage is still slightly crunchy.
  • Adjust salt as needed.

Wednesday, July 22, 2015

Curried Chicken Kabobs with Coconut Rice

This summer expand your grills potential and experiment with a variety of spices and flavors. This recipe was submitted by Linda B. at Westinghouse. Thank you, Linda B.!

You'll Need:
  • 1 lb. Chicken Tenders (boneless chicken breast)
  • 1 Cup Plain Yogurt
  • 1 Can Light Coconut Milk divided
  • 1 tbsp. Curry Powder
  • 1 tsp. Lemon Juice
  • 1 Clove Garlic crushed
  • Sea Salt and Fresh Ground Black Pepper
  • 2 Yellow Onions peeled and cut into large chunks
  • 1-1/3 Cups of Organic Long Grain White Rice
  • ½ Cup Green Peas (frozen or fresh)
  • Cut chicken into large chunks then combine in a bowl with yogurt, ½ cup coconut milk, curry powder, lemon juice, garlic salt and pepper.
  • Refrigerate several hours.
  • Preheat broiler or grill.
  • Alternate chicken on skewers with onions.
  • Prepare rice according to package instructions substituting 1-cup coconut milk for 1 cup of the water and adding peas half way through the cooking.
  • Grill or broil chicken onion skewers until cooked through and serve over the rice.

Tuesday, July 21, 2015

Chipotle Glazed Shrimp

Add some spice to your next summer BBQ. This shrimp dish provide some unique and enjoyable flavors.

You’ll Need
  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 cup water
  • ¼ cup apple cider vinegar
  • 2 tablespoons chopped canned chipotle chilies
  • 1 ½ pounds uncooked jumbo shrimp, peeled, deveined
  • ¼ cup orange juice
  • 2 tablespoons golden brown sugar

  • Heat oil in heavy, medium skillet over medium heat.
  • Add onion; sauté until golden brown, about 10 minutes.
  • Add garlic, cumin and oregano; stir 1 minute. Transfer mixture to blender. Add 1 cup water, vinegar and chipotle chilies to blender; puree until smooth.
  • Transfer half of puree to medium bowl; cool.
  • Add shrimp to bowl; toss to coat.
  • Cover; chill 2 hours.
  • Pour remaining puree into heavy medium saucepan. Add orange juice and brown sugar. Bring to boil. Reduce heat; simmer until glaze is slightly thickened and reduced to ½ cup, about 10 minutes.
  • Remove from heat. Cool.
  • Prepare barbecue (medium-high heat). Remove shrimp from marinade; pat dry with paper towels. Brush shrimp with some orange juice glaze. Grill shrimp until opaque in center, brushing occasionally with more glaze, about 2 minutes per side. Transfer to platter.

This is a delicious recipe taken from Bon Appetit, July 1999.

Monday, July 20, 2015

BBQ Sauce

Try enjoying this BBQ sauce at your next summer cookout!

You’ll Need
  • 2 teaspoons olive oil
  • ¼ cup chopped onion
  • 1 garlic clove, finely minced
  • 2 1/2 to 3 Tablespoons white vinegar (add higher amount for a more tangy sauce)
  • 1 Tablespoon Worcestershire sauce
  •  4 ounces tomato sauce
  • 1 ½ Tablespoons brown sugar
  • ½ teaspoon chili powder
  • ½ teaspoon chipotle hot sauce (or regular hot sauce) (more if you want to kick it up a notch)
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon pepper

In a medium pot, heat olive oil and sauté onion and garlic until slightly softened. Add all other ingredients and stir together. Heat and reduce heat and cook until sauce is thickened.

Can keep in refrigerator for at least 2 weeks.

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Friday, July 17, 2015

Citrus Fish

You'll Need
  • 2 pounds fresh or frozen fish steaks (Halibut or other fish steak)
  • ½ cup onion, finely chopped
  • 2 garlic cloves minced
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons fresh cilantro
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • ½ cup orange juice
  • 1 Tablespoon lemon juice
If using frozen fish, thaw the frozen fish steaks.

Arrange the fish in a 12 X 7 1/2 X 2-inch baking dish.

In a small skillet cook the onion and the garlic in oil until the onion is tender but not brown.

Stir in the cilantro, salt and pepper.

Spread the mixture over the fish.

Combine the orange juice and lemon juice and pour evenly over the fish.

Bake, uncovered, in a 400 degree oven for about 20 to 25 minutes, or until the fish flakes easily with a fork.

Sprinkle with paprika and garnish with orange slices, if desired.


Wednesday, July 15, 2015

Artichoke & Wild Rice Salad

This is a unique summer salad. If you don't have all the ingredients, don't worry. Get creative and incorporate other ingredients to your liking!

You’ll Need:
  • 2 cups wild rice
  • 1 cup frozen peas, thawed
  • 1 can (8 oz.) sliced water chestnuts, drained
  • 1 jar (6 oz.) marinated artichoke hearts, drained, (reserve marinade)
  • 4 oz. shredded mozzarella cheese, optional
  • 1 jar (2 oz.) diced pimientos, drained
For the Dressing:
  • 2 tablespoons olive oil
  • 2 tablespoons reserved artichoke marinade
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon tarragon leaves
  • 1/2 teaspoon Dijon mustard
  • 2-3 drops hot sauce (or to taste)
  • In a large bowl, combine salad ingredients.
  • In small bowl, mix dressing ingredients and pour over salad and toss.
  • Chill for at least 4 hours or overnight to blend flavors.

Thursday, July 9, 2015

Yellow Fin Tuna with Mango-Papaya Relish

This relish is such a refreshing summertime dish! If you do not have access to papayas, you can use all mangoes in the dish.

You’ll Need
  • 4, 3 to 4 ounce Yellow Tuna Steaks
  • 1 teaspoon coriander, ground
  • Olive oil
  • Salt
  • White pepper

  • 1 large mango
  • 2 Tablespoons lemon juice
  • 1 large papaya
  • 1 Tablespoon fresh, cilantro minced
  • Salt
  • White pepper

  • Peel and pit mango and cut into a small dice.
  • Peel and seed the papaya and cut into small dice.
  • Puree half the mango and the papaya in a food processor.
  • Transfer puree to a medium bowl.
  • Add remaining mango and papaya, lemon juice, and cilantro; toss to combine.
  • Season with salt and pepper; set aside.
  • Heat the grill.
  • Rub tuna steaks with oil, then sprinkle with coriander, salt, and pepper.
  • Grill tuna steaks, turning once, until opaque throughout.
  • Serve each steak with the relish on the side.

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Wednesday, July 8, 2015

Beer Steak Marinade

The grill is on so let's get marinating and grilling! Try this marinade for a special grilling of steaks.

This recipe provides enough marinade for 1 lb sirloin.

Note: Beer works as a great tenderizer

You’ll Need
  • 1/8 cup soy sauce
  • 1 cup dark beer
  • 2 tablespoons brown sugar
  • 2 teaspoons molasses
  • 1 Tablespoon fresh grated ginger
  • ¼ teaspoon cayenne

  • Combine marinade ingredients in a shallow bowl and add sirloin.
  • Cover and refrigerate for at least 1 hour, or up to 24 hours.
  • Grill steaks.

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Monday, July 6, 2015

Grilled Salmon Steaks with Savory Blueberry Sauce

Blueberries are in season and they are not just for dessert anymore. As a savory sauce, they are a delicious complement to salmon.

You'll Need

  • 3/4 cup chicken stock
  • 1/4 cup balsamic vinegar
  • 1/4 cup orange juice
  • 1 teaspoon honey
  • 1 tablespoon cornstarch
  • 1/4 cup chicken stock
  • 1 cup fresh blueberries
  • 2 teaspoons chopped fresh chives
  • 4 (6 ounce) salmon steaks
  • 2 tablespoons olive oil
  • salt and pepper to taste
Into a medium sauce pan
  • Pour 1/2 cup chicken stock, vinegar, orange juice, and honey in a small pot and bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce.
  • Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.

On your grill
  • Preheat to medium high-heat. Brush salmon with oil, and season to your liking with salt and pepper.
  • Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.

Friday, July 3, 2015

Grilled Eggplant with Feta Cheese

It's grilling season! This year try throwing more veggies on the grill. This recipe is quite delicious and works as a starter or a side dish.

You’ll Need

  • 3 tablespoon extra virgin oil
  • 1 tablespoon fresh oregano leaves, chopped
  • 2 medium eggplants
  • ½ teaspoon salt and a couple of extra pinches
  • ¼ teaspoon freshly ground pepper
  • ¼ cup crumbled feta cheese
  • 1 medium tomato, diced


  • Cut eggplant lengthwise and sprinkle each half with a ¼ teaspoon salt.
  • Next, cut into ½ inch thick slices.
  • In a bowl, combine 2 tablespoons olive oil, feta cheese, tomatoes, oregano and rest of salt.
  • Brush eggplant with olive oil and add pepper.
  • Place the eggplant on a hot grill, cover and let cook for 5 minutes before turning over.
  • Cook for another 3 to 4 minutes or until tender and/or browned.
  • Transfer eggplant to a platter and cover with feta cheese mixture.

For more information: Click here to visit Will Clower's website.
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