Warning: session_start(): Cannot send session cookie - headers already sent by (output started at /home2/cheflynn/public_html/wp-content/plugins/antisp/antisp.php:1) in /home2/cheflynn/public_html/wp-content/plugins/instagrate-to-wordpress/instagrate-to-wordpress.php on line 49

Warning: Cannot modify header information - headers already sent by (output started at /home2/cheflynn/public_html/wp-content/plugins/antisp/antisp.php:1) in /home2/cheflynn/public_html/wp-content/plugins/wp-super-cache/wp-cache-phase2.php on line 62
Grilled Food - Chef Lynn's Cooking Diary

Archive for the ‘Grilled Food’ Category

FREE Download of Martha Stewart’s Summer Grilling Cookbook …

Here is a free download of Martha Stewart’s Summer Grilling Cookbook that has everything from delicious sides, salads and starters to savory burgers, steaks and chicken, as well as some great desserts and summer drinks.

My favorites are: Emeril’s Grilled Corn with Cheese and Chili, and Grilled Sweet and Spicy Pickles.  What will yours be?

martha stewart grilling cookbook


Click here..


Herb and Fruit Vinegars

I’m hoping that you enjoyed my previous tips on preparing herb butters and oil.  I love preparing them both. Today’s recipe is on another one of my favorites: preparing flavored vinegars.

Seasoned vinegar is especially useful for making marinades and salad dressing due to its deeply infused flavors.

Herb or fruit flavored vinegar may be made by combining in sterilized jars or bottles:

  • 1 cup fresh herbs or fruit (bruise slightly to release their oils) or 1 to 2 tablespoons coarsely chopped herbs and
  • 2 cups of white or red wine vinegar (It’s important to find a high-quality white or red wine vinegar to start with, one with minimal levels of ethyl acetate, the compound that shows up in lesser-quality vinegars.)

Tightly cap the container and set aside to steep in a warm place for about two weeks checking daily. Strain and discard herbs. Repeat with fresh herbs/fruit for richer flavor. Decant into sterilized jars or bottles with a tight-fitting cap.

You can also add vinegar and herbs or fruit to a saucepan. Bring to a simmer and slowly cook two minutes. Strain through a coffee filter inside a strainer and store.

Typical herbs to use singly or in a combination are: basil, dill tarragon, rosemary, celery seed, cranberry, mustard seed.

Add a couple of sprigs of herbs or a few seeds to the final product for a festive-looking bottle.  Remember to keep away from direct sunlight.

Some flavors to try:

  • Apple Spice
  • Tarragon
  • Raspberry, Nectarines, Peaches or Mangoes
  • Lemon
  • Garlic Chive

Have you ever made your own flavored vinegar? What has been your favorite flavor? Any particular tips to impart?

Chef Lynn Ware is a private/personal chef specializing in healthy cooking, culinary educator, and food blogger. Chef Lynn offers: Corporate Cooking Classes, Group Cooking Parties, Private Cooking Lessons and Gourmet Catering. Contact Chef Lynn (ChefLynn@ChefLynn.com) for additional information.

Herb or Spice Flavored Oils

One of my favorite gifts I like to make and give is  herbal or spiced infused olive oil.  It can be used for salad dressings, cooking, or as a table condiment.
It is easy to make herb and/or spice infused olive oils at home. You do though have to plan ahead to let the oil steep for 2 weeks before using.
Herbal oils may be made with any oil but lighter oils allow the flavors of the herbs to be enjoyed more fully.
  • Light oils: extra light olive, extra virgin olive, corn, safflower, sunflower, vegetable
  • Heavy oils: peanut, sesame

To make an herb oil, first sterilize any size jar or bottle (I suggest boiling in water for approximately 10 mins.) then half-fill it with whole fresh herbs. Fill jar with oil (must cover all herbs) Tightly cap and sit aside to steep in a warm place out of sunlight for about two weeks shaking daily. Strain through coffee filter and discard herbs.

Taste the product and repeat steps for richer flavor and body. Re-sterilize container.

Decant final product into a sterilized container with tight-fitting cap. Add a couple of fresh sprigs of herbs and/or a few compatible seeds to final product for a festive looking bottle

Typical herbs to use: garlic, tarragon, thyme, various peppers (hot or mild), basil, rosemary, oregano or bay leaf.

I like to use my flavored oils when grilling vegetables or seafood.

What are some of your uses.  Send me your comments.

Chef Lynn Ware is a private/personal chef specializing in healthy cooking, culinary educator, and food blogger. Chef Lynn offers: Corporate Cooking Classes, Group Cooking Parties, Private Cooking Lessons and Gourmet Catering. Contact Chef Lynn (ChefLynn@ChefLynn.com) for additional information.

Savory Herb Butter




Herb butter is great way to enhance the flavor of any dish that benefits from the addition of herbs: pasta, steamed vegetables, fish, etc. It is easy to make and keeps well in your freezer. Make some today to keep on hand for jazzing up those last-minute meals.

Here’s how:

Use unsalted butter soften at room temperature

Add two tablespoons finely chopped herbs to ½ cup (1/4 lb/1 stick) butter. Combine with fork or electric beater. Do not whip. Form into log on wax paper, roll up and refrigerate until firm. May be frozen in freezer for up to three months.

Presentation tips:

  • Slice log or butter into rounds
  • Use a melon baller to form balls.
  • Flatten between wax paper and use mini cookie or canapé’ cutters to form decorative pats.

Herbs and seasonings to try:

  • Parsley or cilantro for seafood and breads
  • Basil, oregano, garlic, grated parmesan (½ tsp each per ¼ lb) for Italian garlic bread.
  • Tarragon (1 tsp per ¼ lb) for seafood, mushrooms
  • Lemon or lime juice (few drops per ¼ lb) for seafood (add slowly so mixture will not separate).
  • Honey and mustard (1 tsp each per ¼ lb) for ham or chicken basting or as a sauce
  • Honey butter (3 tbs. per ¼ lb) for bread, toast


Savory Basil Butter

October is a true month of celebration – it’s National Seafood Month!…YEAH!!!!!

For all you seafood lovers and those of you who would like to start to incorporate seafood into your diet…This is your month to ‘Just do It’

There is no better time than now to enjoy delicious, fresh seafood like oysters, shrimp, salmon and crab cakes. Eating seafood two or more times a week benefits your body in many ways. The omega-3 fatty acids found in seafood products can protect against heart disease, relieve inflammatory diseases, and keep the immune system healthy.

 I have to admit, I can eat seafood seven days a week.  I absolutely love all kinds of seafood..except squid and octopus…I think..since I really never tasted them before.  I may even like it if I dare to try them.

 To celebrate National Seafood Month, for the rest of October, I will be sharing some of my favorite tips on purchasing, and preparing seafood along with some yummy recipes.

 So…..today’s topic will be on oysters…one of my favorite types of seafood.

 Some may say that oysters are an acquired taste.  They are traditionally eaten raw on the half shell, however they are also a popular ingredient in many Cajun/Creole dishes, such as Oysters Rockefeller, Seafood Gumbo, and Oysters Bienville. Even though you can purchase oysters year round; they are at their best September thru April.  Some of you  may have heard of the ‘R month rule’. This rule states that the best time to eat oysters is during a month that contains the letter ‘R’. I have discovered that there may be some truth to this rule.  During the summer months fresh oysters tend to be very soft and milky and not as tasty; unlike the fall/winter months when they are much more plump and pleasant to eat.

 Oysters are usually sold three ways; in the shell, shucked and stored in their liquor, or frozen.  I normally purchase them shucked so that I can use them in various different recipes.  During early Spring when grilling season begins, I love to prepare Chargrilled Oysters. And those who know me know that it’s a ritual of mine to have fried oysters on most weekends.  It’s a Naw’lins tradition from way back when.  Try one of my favorite oyster recipe and let me know your thoughts. As we say in NOLA…Bon Appétit, Y’all!!!!!

 Chargrilled Oysters

I first experienced this dish while I was living in New Orleans years ago and would frequently practice preparing this dish until I perfected it.  It’s really easy, fast to prepare, and absolutely deelish!


  • 24 fresh shucked oysters, on the half shell
  • 1 lb unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 bunches green onions, finely chopped
  • 20 garlic cloves, pureed
  • 1 teaspoon crushed red pepper flakes
  • 3 tablespoons finely chopped fresh thyme  and oregano
  • 2 tablespoons creole seasoning
  • 2 ounces white wine
  • 1 cup grated romano cheese
  • 1 loaf French bread


  1. Melt half the butter in a medium sauce pan over medium heat.
  2. Add your lemon juice, Worcestershire sauce, green onions and all herbs and seasonings.
  3. Cook for 2-3 minutes, then stir in wine. Keep stirring and remove from heat as soon as the green onions wilt. Let cool for 3-4 minutes.
  4. Add the rest of the butter and stir until completely incorporated.
  5. Heat grill to 350°F
  6. Place oysters on grill. When the oyster liquor starts to bubble, spoon 1 tablespoon of sauce on top of each, then top with 1 tablespoon of Romano cheese.
  7. Let the cheese melt. When oysters begin to slightly brown at the edges, remove from grill and place on a heat proof plate or tray.
  8. Top each oyster with an additional tablespoon of the butter sauce and serve immediately with slices of french bread for dipping.

Chef Lynn Ware


Like Us on Facebook