The steak is truly the American celebratory entree. Fads come and go, but a large slab of beef cooked over a very, very hot natural fire is as American as it gets.
This Mexican staple is a great way to prepare one of the toughest yet tastiest cuts of meat. Pro tip: marinate the meat for at least 4 hours. The acid in the citrus marinade breaks down the meat.
As a short order cook during a misspent youth, this recipe was a three-meal staple: brunch, along with a Coca-Cola as a hangover cure, late lunch, sitting out on the “Dock of the Bay” during the afternoon break, and late supper with the crew in an empty dining room for a few cold brews.
Luchi and I were first introduced to this recipe 40 years ago by our dear friend Larry Katz.This steak, along with an ample supply of J & B provided by Larry and cooked by the Palermos, was a weekend staple
I was first introduced to Mojo, the Cuban marinade, almost 50 years ago. Grilled Mojo chicken was served at a picnic in Tampa that was hosted by Luchi’s Italian family. It has been a staple of Palermo and Sandroni picnics ever since.
Spatchcock just means to split open and remove the backbone from the chicken, leaving the chicken halves together. The word comes from the phrase “dispatch the cock,” but I like the word “spatchcock” better; it sounds (and looks!) fancy, but is very simple and cooks fast.
In small Southern towns, Sunday afternoons were reserved for Sunday dinner, or supper. A huge spread was laid out with a mountain of skillet-fried chicken as the centerpiece. The defining characteristic of this chicken was the burnt, crispy skin. My best friend’s mother called it the “Baptist Burn.”
This bone-in turkey breast recipe has become one of our favorites. It has the distinct open-fire flavor and the tender juiciness of a slow-cooked oven-baked turkey, and requires half the normal cooking time.
This recipe is from Luchi’s grandfather, Celestino Menendez, who was born in Las Vegas, Spain and immigrated to the US in the early 1900s. For many years, he owned a Spanish restaurant in Orlando. This was one of his favorite dishes.
We grew up in Florida, where someone was always bringing us fresh-caught seafood. Luckily, you can have that fresh-cooked seafood taste without the fresh-cooked seafood smell in your home, thanks to the Quad.
The perfect steak doesn’t appeal to everyone, so we created this recipe as an alternative recipe for our pescatarian friends, and it. was. a. HIT! We ended up having to make more, since our beef-loving friends enjoyed having Shrimp Diablo with their steaks.
The mere mention of Italian food conjures up images of red sauce, pasta, meatballs, and pizza, but with over 7,000 miles of coastline and two islands making up the country, frutti de mare is very important to Italians.
Not much of a story really. I was first introduced to this recipe by a long time friend and early Quad supporter, David Hesse, a Wisconsin native. These brats were love at first bite.
We love to grill eggplant. It’s easy and can be used in so many ways. Just brush a little Extra Virgin Olive Oil, a sprinkle of salt and pepper, and build on that. Exotic, tasty, failsafe, and quick.
This recipe is EFD (Easy, Fast, and Delicious!). We love grilling vegetables on the Quad. There’s no need to measure ingredients. Just drizzle, sprinkle, and grill.
We were introduced to this great, simple salsa by Jorge Moctezuma. Jorge brought fresh jalapeños, beautiful, ripe Italian plum tomatoes, and garlic. It was excelente!
When the weather turns to spring, fresh asparagus begins to appear, just in time to get the grill out. Tasty and packed with healthy benefits, asparagus pairs perfectly with prosciutto, a very thinly sliced Italian ham. Serve this warm-weather crowdpleaser as a side dish or appetizer.