NEW YORK 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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