Seen on Sunday: Grillin' outside in the fall

September 21, 2008 8:00:47 AM PDT
Fall starts tommorrow but that doesn't mean you have to put away your grill just yet. On Eyewitness News Sunday morning, with some grilling tips for fall is the corporate Chef from Uncle Jack's Steakhouse Nelson Rothstein.

  • char grilled sweet potatoes with cinnamon honey glaze
  • grilled roasted red peppers with sauteed mushrooms and carmelized onions
  • grilled scallions and jalapenos
  • trio of usda "prime" rib-eyes, the "fred flintstone rib-eye", the imperial waygu rib-eye, and a sry-aged rib chop
  • baby grilled lollypop lamb chops with rosemary, garlic and fresh lemon juice

    For the marinade, take two cloves of garlic and rough chop them. Two lemons cut in half, two teaspoons of fresh rosemary, cut lamb into chops, toss with chopped garlic, rosemary and lemon juice, salt and black pepper. Marinate for at least an hour before grilling.

    For more on the fall grilling, go to, www.unclejacks.com.

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