Recipes from Arkansas to Malibu

Cooking Method: On the Grill

BBQ Chicken with Balsamic Glaze

BBQ Chicken. It's a pretty perfect food. You can serve it at a dinner, a lunch, a picnic, or anything, and if you do it right, it makes great leftovers. Don't be that guy who cooks the chicken over a hot grill, ending with the outside burned and the inside raw. You're better than that! Here's my version.

  • Prep: 1 hr 5 mins
  • Cook: 1 hr 5 mins
  • Yields: 4

Chimichurri Sauce

Want to make almost anything better? Add chimichurri sauce!

  • Prep: 30 mins
  • Yields: 10-12 Servings

Tomahawk Steaks

I have been eyeing the Tomahawk Steaks at our local grocery store for sometime. I decided it was time and invited our friends Steve and Karen - great cooks themselves - over to enjoy. They are quite a show and really fun to cook, serve, and eat! These were tender and spectacular!

  • Prep: 30 mins
  • Cook: 1 hr 30 mins
  • Yields: 2-3 servings per 3-pound steak. (The bone weighs about a pound)

Disneyland Turkey Legs (aka Caveman Pops)

What I do love about Disneyland is their high quality turkey legs. Caveman Pops. I love a good meal on a stick, and this is the mountaintop of such meals. This is my attempt at reaching the Caveman Pop Summit. Enjoy!

  • Prep: 20 mins
  • Cook: 1 hr 15 mins
  • Yields: 4 Servings

Pastrami Cheeseburgers

Guy Fieri from Diners, Drive-Ins, and Dives loves a good burger, and so do we! His favorite burger is the Pastrami Burger from a place called Hodad's in San Diego. We will go there one day, but in the meantime, it is often cooked in our house.

  • Prep: 15 mins
  • Cook: 15 mins

Chicken Wings

Wings are something I've always enjoyed, but I've never made them until recently.   I'm a fried chicken lover, but it's so much work, and until I get an outdoor fryer, I'm steering clear.   When I do, chickens and catfish beware!


Korean Marinade

Every year, we go "glamping" (glamour camping) at El Capitan Canyon above Santa Barbara with four other families. Jill's friend Shari and I love cooking for the group. Shari is an outstanding cook who carries a tackle box of cooking tools on every trip. It's a good look. I've learned a lot from Shari over the years, and I'm happy to share one of her recipes here.

  • Prep: 10 mins
  • Yields: 8 Servings

Italian Veggies

My Sicilian friend and neighbor Antonio, who for years ran a great Italian restaurant here in Malibu, Tra di Noi, showed me such a simple way to cook vegetables.  He told me that most people overdo it by putting way too many spices in there, or they cook it too much.   His way is so simple and I love it.

Fish Tacos

We love fish tacos!   Our friends, especially my friend Merlin, love fish tacos.   They are  easy to make, healthy, inexpensive, and wildly popular.  Any fish will do, but our favorite by far is salmon.  Halibut, swordfish, cod, or tilapia are also great.  It's your choice!

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: 1 serving for every 1/3 to 1/2 pound fish

Grilled Salmon

Salmon is by far the most common fish that we eat. Our youngest son loves it. It's easy. It's available in many different varieties, and it's usually fresh. That's my brother Bill up in Washington catching himself a big salmon and loving it!

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 1/2 to 1/3 pound per person