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Pork Tenderloin With Honey Garlic Vinaigrette

Pork Tenderloin With Honey Garlic Vinaigrette

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Medium Rare Beef Wellington

How to Make Beef Wellington

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How to Cook Standing Rib Roast

GrillMomma.com

Hi, I’m Melissa! I’m a food blogger, mother and a pharmacist.

I live in upstate New York where I love to cook for my family and friends. Let’s have fun and make something delicious together!

More Recipes View All

Pork Tenderloin With Honey Garlic Vinaigrette

Pork Tenderloin With Honey Garlic Vinaigrette

January 27, 2022

A picture of roasted prime rib

Prime Rib: How To Cook

December 20, 2021

Beer Braised Beef Short Rib Nachos

Beer Braised Beef Short Rib Nachos

December 4, 2021

Steamed crab and shrimp with Old Bay seasoning

Easy King Crab Legs And Shrimp

November 30, 2021

Grilled New York Strip Steak Cajun Style

Grilled New York Strip Cajun Style

October 31, 2021

Grilled Steak Sandwich With Horseradish Sauce

Grilled Steak Sandwich With Horseradish Sauce

September 30, 2021

Grilled Chimichurri Lamb Chops

Grilled Chimichurri Lamb Chops

September 30, 2021

picture of steak pizzaiola

Easy Steak Pizzaiola

July 31, 2021

Brats Cooked In Beer In Cast Iron Skillet

Brats Cooked In Beer

June 29, 2021

Grill Momma Newsletter

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Welcome! I’m Melissa and cooking for my family and friends brings me great joy. Let’s have fun and make something delicious together!
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Recent Posts

Pork Tenderloin With Honey Garlic Vinaigrette
Prime Rib: How To Cook
Beer Braised Beef Short Rib Nachos
Easy King Crab Legs And Shrimp
Grilled New York Strip Cajun Style

grillmomma

Indian food is one of my many loves and the food a

Indian food is one of my many loves and the food at @namastestreetfoodaugusta is always outstanding. A must visit whenever I’m in the area! We had the Tandoori Mixed Grill (ribs, shrimp, tandoori chicken, chicken tikka, malai kebab and chicken wings), burrata butter chicken, masala dosa, garlicky cauliflower and naan.
#indianfood #augustageorgia #namastestreetfood

#ad I’ve partnered with @kingshawaiian to spread

#ad I’ve partnered with @kingshawaiian to spread the word about the #SliderSunday Million Dollar Showdown and, this week, my Buffalo Chicken Sliders are up against @mikabites Miami Blackened Red Grouper Sliders!

Whether it’s game day or Slider Sunday, soft and fluffy King’s Hawaiian Original Hawaiian Sweet Slider Buns make sliders irresistibly delicious - be sure to pick some up from @topsmarket! I’ve made the perfect Buffalo chicken sliders to enjoy while you root for Buffalo this Sunday!
Be sure to check KingsHawaiianShowdown.com each Monday and you’ll find a new Slider Sunday Showdown to vote on every week. After registering, each time you vote you’ll gain another entry for the million-dollar grand prize*, and every time the slider you vote for wins, you’ll have the chance to win other weekly prizes all season long. While you’re on KingsHawaiianShowdown.com, you can also check out other great slider recipes and find
fun activities that give you the chance to earn additional weekly and grand prize entries!
*No purchase necessary. Open to residents 18+ of the 50 U.S. states and D.C. Void where prohibited

AD: Tailgating season is here and today I'm grilli

AD: Tailgating season is here and today I'm grilling up some delicious grilled barbecue chicken wings using @kingsford Signature Flavor's flavor boosters! I'm using the Cumin Chili flavor boosters which are made from 100% real spices compressed into a briquet form. I added them to Kingsford Original charcoal which I lit and added to the grill. They truly add a whole new dimension to grilling and smell amazing when they are added to the hot coals. I chose to brush on a bit of sauce when the wings were almost finished cooking. Make sure the internal temperature of the wings is 170°F before removing them from the grill. These are so quick and easy to make and you can't beat the flavor! Perfect for any tailgate, your family and friends are sure to love them! Pick up a bag today at your local Lowe's! #KingsfordFlavors https://lnk2.io/wwhs9Fn

#ad My favorite type of clams are @seafoodfrommain

#ad My favorite type of clams are @seafoodfrommaine Littleneck Clams and my recipe below is my favorite way to cook them. Visit link in bio to order fresh Maine clams now. Enjoy!
Maine Littleneck Clams with Tomato Wine Broth. Serves: 2 people
 Ingredients:
24 Maine Littleneck clams
4 cloves fresh minced garlic
28oz crushed tomatoes, canned
1 medium onion, diced (white or yellow)
2 tbsp olive oil
3 tbsp flat leaf parsley, fresh
2 cups dry white wine (ex: Sauvignon Blanc)
1/4 tsp red pepper flakes
1/2 tsp kosher salt (for broth)*
1 tbsp table salt (to clean clams)
1/2 tsp black pepper (fresh ground)*
*kosher salt and ground black pepper (to season broth to taste)
 Instructions:
1. Clean clams: Rinse clams under cool water until the shells are clean and free of any sand or grit. Add 1 tbsp of salt to 1 liter of cool water to a large pot. Cover the clams in salt water for at least one hour. You may even put them in the refrigerator for a few hours. This will allow any sand within the clam shells to be expelled into the water. Then, lift the clams out of the water, give them a final rinse and place them in a clean bowl.
 2. In a large deep pot, over low-medium heat, add olive oil. After oil is hot, add onion and sauté for a few minutes until onion is soft and translucent. Add garlic and sauté for 1 minute or until garlic is fragrant being careful not to burn garlic. Add red pepper flakes and stir to combine.
 3. Add wine to pot and cook over medium heat for 2 minutes. Add crushed tomatoes, stir to combine, and cook for another 2 minutes.
 4. Add clams to tomato broth and cover the pot with the lid.
 5. Steam clams in broth for approximately 5 minutes or until shells are opened. If some shells don’t open, stir the clams then cover the pot with the lid and cook for another 2 to 3 minutes. Discard any clams which have not opened after this timeframe.
 6. Remove clams from the pot and place them into serving bowls. Season the broth if needed with salt and pepper then pour broth over clams. Garnish with parsley then serve immediately.
 Serving suggestion: Serve with grilled bread brushed with olive oil to dip into the delicious broth. #maineknowsseafood

#ad Grilled lobster taco recipe, yes please! Is th

#ad Grilled lobster taco recipe, yes please! Is there any finer lobster than sweet lobster from Maine? When you are buying @seafoodfrommaine, you know you are getting the best of the best. I’ve had lobster from many regions, and it blows them all away. Give these tacos a try. I think you’ll love them! Visit link in bio to order Maine lobster right to your doorstep.

Grilled Maine Lobster Tacos
Ingredients:
4 large Maine lobster tails 4-6 oz (defrosted)
8 flour tortilla shells (small/street taco size)
1/2 small head green cabbage, shredded or cut thinly (approximately 8 cups)
2/3 cup apple cider vinegar
2/3 cup white sugar
1 cup water Extra virgin olive oil
1 tsp celery seed (Available in spice section at grocery store. May omit if unavailable)
Pico de Gallo
1/2 cup mayonnaise
1/2 cup sour cream
Fresh cilantro leaves, chopped
4 tbsp unsalted butter, melted
1/2 tsp Kosher salt plus more kosher salt and freshly ground black pepper to taste
4 tsp fresh lime juice plus zest of 1 lime minced (also 1 additional lime for lime wedges for serving)
1/2 tsp minced garlic, fresh

Instructions for slaw:
1. In a small saucepan, add water, sugar, celery seeds and apple cider vinegar. Heat over medium heat and stir until sugar has dissolved. Pour over cabbage in a large bowl. Stir and set aside.

Cilantro lime crema
1. In a blender, combine cilantro, mayo, sour cream, garlic, lime juice and lime zest. Season with salt and pepper to taste. Refrigerate until assembling tacos.

Grilled Maine Lobster
1. Preheat the grill to medium high heat.
2. Oil the grill grates and brush with oil to prevent sticking.
3. Using kitchen shears, cut the lobster shells in half lengthwise. Place a skewer through the meat to prevent the meat from curling during cooking.
4. Brush the lobster flesh with melted butter and season the meat with salt and pepper.
5. Grill lobster tails flesh side down for 5 minutes then flip over.
6. Brush flesh again with butter and cook approximately another 5 minutes or until opaque throughout or 140ºF when measured with an instant read thermometer. Remove the meat from the shells and cut into bite sized chunks or leave whole if desired.
#SeafoodFromMaine

#ad Scallops from @seafoodfrommaine are naturally

#ad Scallops from @seafoodfrommaine are naturally sweet, rich and buttery. Try my recipe for scallops piccata for a special dinner which can be made in under 15 minutes! Plus, you can order these Maine scallops right to your door (Link in bio).
Ingredients: 1 lb. large Maine scallops
1/3 C dry white wine
2 tbsp ghee (may substitute clarified butter or olive oil)
4 tbsp unsalted butter
2 tsp fresh garlic, minced
3 tbsp drained capers
1/3 C fresh lemon juice
1/4 C fresh parsley leaves, chopped
Kosher salt to taste fresh ground pepper to taste
Instructions: 1. Prepare the Maine scallops by removing the small adductor muscle on the side of each scallop. Pat scallops dry on both sides with a paper towel. Season each scallop lightly with salt. Over medium-high heat, heat the ghee then pan sear the scallops in a skillet. Do not crowd the scallops in the skillet. If needed, work in smaller batches. Do not flip scallops until they are nicely browned on the first side.
2. Cook 1-3 minutes per side or until opaque throughout. Remove the scallops from the skillet and cover to keep warm while making the sauce. Cook time will be dependent on the size of the scallops.
3. Reduce heat to medium and add 1 TBSP of butter to the skillet. Sauté the garlic just until fragrant, being cautious not to burn it.
4. Deglaze the skillet by adding the white wine and using a spatula, loosen up any of the brown bits in the bottom of the pan. Add lemon juice and continue to cook for 1 to 2 minutes until slightly reduced.
5. Remove the skillet from heat and whisk in the remaining butter. Stir in the capers. Season with salt and pepper to taste. Add scallops back into the sauce to warm for 1 minute.
6. Garnish with parsley and serve immediately as desired.

#ad Crab is my favorite seafood, so I created this

#ad Crab is my favorite seafood, so I created this delicious dipping sauce for these Jonah crab claws from @seafoodfrommaine. These crab claws are so sweet, firm and finely textured and can be delivered right to your door (link in bio)! This sauce would be great on crab cakes as well.
Maine Jonah Crab Claws with Creamy Cajun Dipping Sauce
Prep time: 5 minutes Cook time: 5 minutes
Serving size: Appetizer: 1 lb. per person or approximately 6-8 claws per person
Ingredients: 2 lb Jonah crab claws from Maine
1 C mayonnaise
2 tsp hot sauce (or more to your heat preference)
1/2 tsp fresh garlic, finely minced
1/2 tsp Cajun seasoning (may substitute Creole seasoning if Cajun is unavailable) Note: most grocery stores carry at least one or other.
1 tsp fresh lemon juice and zest of one lemon finely minced 1 tsp apple cider vinegar
Instructions: 1. Combine mayonnaise, hot sauce, Cajun seasoning, lemon juice, lemon zest, garlic and apple cider vinegar and stir until well combined. Cover and refrigerate until serving with crab claws.
To steam crab claws: (Note: the crab claws are pre-cooked. Steaming reheats them while still maintaining the great flavor of the crab.)
1. Place 1 inch of water into the bottom of a large pot with 1 tsp salt. 2. Place the steamer basket in a pot. Bring water to boil over high heat. 3. Add crab to basket then cover and steam until just heated through or approximately 5 minutes. 4. Remove from the pot and serve with accompanying dipping sauce after the crab has slightly cooled. How to open Jonah crab claws: Separate individual claw joints with your hands. Use a small mallet or hammer or carefully use the back of a study knife such as a chef knife to break open the sections of crab. Separate crab from shell and enjoy! #SeafoodFromMaine #jonahcrab #crabrecipes #crabclaws #crabmeat

I felt like a bomb ass taco feast tonight so earli

I felt like a bomb ass taco feast tonight so earlier today I marinated chicken thighs and skirt steak for carne asada. Tomatillos, onion and jalapeño also went over the fire on my @mill.scale Santa Maria for some salsa verde since it is just so damn good. And lastly, esquites instead of elotes since my corn shucker accidentally took the “handle” off the corn. 🤣 No pics of the tacos because I was way too busy shoving them in my face. I hope you all were able to enjoy the holiday!
#millscale #carneasada #skirtsteak #tacolover #santamariagrill #livefirecooking #livefire

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