Easter comes early this year, and I guess it kind of snuck up on me, because I’m not sure yet what my plans are this weekend. I’ve been busy getting ready for the Boston Marathon (more on that next week!), but here’s a recipe I was thinking about making for Easter dinner. It’s one I recently prepared for a client’s 60th birthday dinner party: Grilled Lamb Chops.
Here is a yummy way to serve halibut. I first made this for a wedding five years ago. It was requested by the bride and groom, who gave me the recipe (Thank you, Kristin and Eric!), and it is now a staple in my repertoire.
The couple brought in fresh halibut for me to grill for their wedding reception. Let me tell you, in all my years as a chef, I have had a lot of men ask me if I needed help grilling—but never as many as offered on that day. Thankfully they were all quite impressed by how the fish turned out—despite not having cooked it themselves. Continue reading
The weather was beautiful earlier this week, and though you can’t count on sunshine every day, the temperature is definitely rising—which means it’s turning into grilling season. Continue reading