One of my favorite things to do is experiment in the kitchen. I live one mile from the beach, but I’d rather spend my weekends in bare feet on cool tile digging in cabinets and wading through stacks of recipes. So, when Holiday weekends come along and barbecuing is the name of the game, I’m in my glory. All week long, I’ve been reading the Better Homes and Gardens Grilling issue and experimenting with new recipes I can share with you. I’ve stumbled upon a phenomenal barbecue sauce recipe that I will be sure to post tomorrow just in time for your 4th of July party, and I will be sharing experiment #2, Alabama deviled eggs. What makes a deviled egg “Alabamian?” You’ll just have to wait and find out. We’ll also be including some of our tried and true barbecue favorites, so be sure to check out tomorrow’s post.
This past month, we welcomed two new contributors to Jersey Bites, Heidi Raker Goldstein, who will be covering Bergen County for us and Melissa Beveridge, our “Bites from the Beach” correspondent who has the daunting task of uncovering the must visits on Long Beach Island, poor girl. Our resident produce guy, Tom Kovacevich, will be back this month with his advice on Jersey peaches; where to find them and what to do with them when you do. How about grilled and served with blue cheese in a salad, for starters? (heaven) We’ll have more “Jersey Fresh” recipes for you this month of course, and as always, welcome your submissions.
You can also look forward to an exciting giveaway coming up this month from Emile Henry. I can’t tell you the details yet, but it means more experimenting in the kitchen for me (yeah) and a really great giveaway for all of you. If you are not familiar with Emile Henry’s products, take a look at their website and let the drooling begin. Stay tuned for this giveaway later in the month.
That’s it for now folks. Tune in tomorrow for those great barbecue recipes I promised. And, if you’re thinking about doing all your grilling on that lackluster gas grill of yours this weekend, check out my Ode to Charcoal post from 2008. Grilling took on a whole new dimension when I discovered hard wood charcoal, and I’m out to convert the world.
