"Gourmet" on the Grill
October 28, 2009 | Garden City, New York | Vetting explained
It's sad to see such an iconic publication close after so many decades of great recipes.
While I rarely cooked anything directly from the pages of Gourmet, I often used it as inspiration to create innovative gourmet style meals on the grill including grilled crabcakes with a red pepper aoili, smoked beef tenderloin with a red wine and cherry sauce, grilled veal milanese, and countless other dishes.
Be sure to check out some of the recipes at http://www.smokeindaeye.com.
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