Notes about Recipes in this book

• Grilled snapper with citrus vinaigrette

  • Breadcrumbs on August 21, 2013

    p. 89 – In concept this sounded terrific and certainly the vinaigrette was tangy and nicely seasoned. That said, somehow this didn’t translate into a stellar, flavourful dish. I’m wondering if the fish should have marinated longer or, whether it might have been preferable to retain a bit of the marinade (and not use it for the fish prior to cooking) then heat it and serve it atop the grilled fish. Despite my disappointment with the finished dish I may give this another shot since I did like the flavour of the vinaigrette. I do think it would need heating though just to take a bit of the bitter edge off the ancho chili powder.

• Grilled salmon with tomato-caper vinaigrette

  • Breadcrumbs on July 04, 2010

    p. 148 - Salmon is brushed w canola oil, S and P then grilled. The "Vinaigrette" is really more of a tomato, onion, caper salad that's served on the side.

• Pork chops with soy-honey glaze and grilled sweet onions

  • Breadcrumbs on August 19, 2015

    p. 234 – Such a simple but delicious glaze. This smelled absolutely wonderful as it cooked on the grill and reserving a little glaze for the finished chops ensured the salty-sweet and slightly spicy flavours were at the forefront. This is a keeper and a recipe I’ll be using regularly now. Excellent. Photo here: http://chowhound.chow.com/topics/1016328?commentId=9690184#9690184

• Grilled clams in the shell with serrano ham

  • Shelmar on January 12, 2020

    Ok, but unlikely we will make again due to pork allergy.

• Crunchy vegetable slaw with peanut sauce and crispy noodles

  • Running_with_Wools on October 23, 2023

    I added cucumber and red bell pepper and served this slaw with grilled pork that I’d marinated in rice vinegar, a spoonful of sugar, garlic, and a Serrano pepper. It was a really quick, delicious dinner.

• Jicama slaw with lime-ancho dressing

  • TinyCitiKitchen on July 21, 2023

    The brightness of this slaw makes for an especially nice contrast with grilled beef or barbecued anything, and the crunch is terrific (yay, jicama!). It's one of two Flay slaw recipes I keep in rotation.