GREG IN SAN DIEGO

Chef #398160

San Diego, California

Joined: Dec 1, 2006

138 Public Recipes by GREG IN SAN DIEGO

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Buffalo Blue Cheese Dipping Sauce

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1 Reviews | By GREG IN SAN DIEGO

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This sauce is great for dipping with my Recipe #245645, chicken fingers or fresh raw veggies. It's simple to prepare and it will hold in your refrigerator for as long as two weeks.

Recipe #245658

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Honey Dijon Dipping Sauce

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1 Reviews | By GREG IN SAN DIEGO

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This sauce is great for dipping with my Recipe #245645, chicken fingers or raw veggies. It's quick and easy to prepare and it will "hold" in the refrigerator for two weeks.

Recipe #245656

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Creamy Chutney Dipping Sauce

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Be the first to review! | By GREG IN SAN DIEGO

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This sauce is great for dipping with my Recipe #245645 or raw veggies and it's quick and easy to prepare. It will keep in the refrigerator up to two weeks.

Recipe #245652

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Creamy BBQ Dipping Sauce

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1 Reviews | By GREG IN SAN DIEGO

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This sauce is great for dipping with my Recipe #245645 or raw veggies and it's quick and easy to prepare. It will keep in the refrigerator up to two weeks.

Recipe #245648

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Crunchy Potato Wedges

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Be the first to review! | By GREG IN SAN DIEGO

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This recipe delivers fast food-style potato wedges at home. The spicy, light and crunchy coating contrasts perfectly with the fluffy interior. Serve these with one or two of my creamy dipping sauces. Recipe adapted from "Cook's Country."

Recipe #245645

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Carolina Barbecued Baby Back Ribs

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2 Reviews | By GREG IN SAN DIEGO

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These tasty ribs are easy to prepare, and make an attractive presentation with their shiny dark mahogany finish. Ask your butcher to cut the ribs in half, lengthwise, for more easily handled portions. Serve with a colorful fresh fruit salad topped with my creamy orange fruit salad dressing, "Recipe # 242306" and fresh corn on the cob, for a meal that will impress your guests. The recipe calls for 2 racks of baby backs.

Recipe #243879

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Sweet and Sour Raspberry-Glazed Baby Back Ribs

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Be the first to review! | By GREG IN SAN DIEGO

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Raspberry jam combined with vinegar, soy, chilis and ginger makes a delicious glaze to brush across these ribs. Because raspberry jam burns easily, cook the ribs over a medium fire or in a 325 degree oven, and don't baste with extra marinade until the last 20 minutes of cooking. The recipe is for 2 racks of baby backs.

Recipe #243774

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Chicken Alfredo

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1 Reviews | By GREG IN SAN DIEGO

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A tasty way to serve chicken, quick and easy to prepare!

Recipe #243706

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Spicy Cherry-Glazed Baby Back Ribs

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Be the first to review! | By GREG IN SAN DIEGO

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These spicy "baby backs" are easy to prepare and are sure to please your guests. They are complimented when served with fresh fruit salad, topped with my Creamy Orange Fresh Fruit Salad Dressing, Recipe # 242306 and my Onion Rings, Recipe 211428. Add some fresh Lemonade, my recipe #235288 and you've got a meal all will remember.

Recipe #243090

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Grilled Steak Fajitas

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3 Reviews | By GREG IN SAN DIEGO

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These are the classic south Texas style beef fajitas: thinly sliced marinated flank steak rolled in a soft tortilla and served with all the fajita fixin's. Served at Chevys Fresh Mex in San Diego.

Recipe #242909

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Margarita Scallops

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2 Reviews | By GREG IN SAN DIEGO

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Savory seared scallops, sizzled in a margarita made with tequila, lime and chiles. Served at Chevys Fresh Mex in San Diego.

Recipe #242339

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Grilled Swordfish Steaks With Salsa

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1 Reviews | By GREG IN SAN DIEGO

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Perfect fish-grilling is achieved with a light marinade and a few quick minutes over the fire, to make perfect fish that's seared on the outside and moist inside.

Recipe #242323

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Greg's Favorite Guacamole

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1 Reviews | By GREG IN SAN DIEGO

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The secret to great guacamole is: "Less is more!" Forget about the chili powder, the salsa from a jar, the sour cream, etc. Just keep it fresh and simple. Also, don't "over mash it."

Recipe #242317

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Creamy Orange Fruit Salad Dressing

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1 Reviews | By GREG IN SAN DIEGO

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Fresh fruit salads need a dressing with some character. The tang of yogurt and the spice of ginger make this a great combination with all kinds of fresh, seasonal fruit, especially citrus. Make this dressing no more than one day in advance.

Recipe #242306

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Blue Cheese Dressing

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Be the first to review! | By GREG IN SAN DIEGO

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This recipe results in a delicious dressing, not as strong as Roquefort. It is far superior to what you can purchase at the supermarket.

Recipe #242305

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Mint Sauce

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Be the first to review! | By GREG IN SAN DIEGO

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Commercial mint sauce is readily available, but this is so easy to prepare and is so much better, there is really no reason to purchase mint sauce. This sauce stores will in the refrigerator. Serve with roast lamb. This sauce can be prepared one week in advance and refrigerated. Recipe by Sallie Williams.

Recipe #242299

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Fresh Fruit Salsa

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Be the first to review! | By GREG IN SAN DIEGO

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Grilled pork and pork roast never had it so good! This sweet and tart sauce achieves just the right counterpoint of hot pepper and sweet fruit. Be sure to use the freshest of ingredients, especially the coriander. Recipe from Chef Sallie Williams.

Recipe #242292

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Savory Black Currant Sauce

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Be the first to review! | By GREG IN SAN DIEGO

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This is a savory black currant sauce that makes a wonderful accompaniment to duck, pork and game. The sauce can be made several hours ahead of time. Re-warm it over low heat before serving. Recipe from Chef Sallie Williams.

Recipe #242284

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Lemon Mustard Sauce

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Be the first to review! | By GREG IN SAN DIEGO

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Serve this tangy cream sauce over eggs, baked fish or freshly steamed vegetables. Recipe from Chef Sallie Williams.

Recipe #242281

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Classic Mushroom Sauce

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2 Reviews | By GREG IN SAN DIEGO

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Once you learn how to make this sauce, you will want to put it on top of everything! Steak, roast beef, meat loaf, veal, chicken, turkey, pot roast, baked potatoes, egg noodles all are enhanced when topped with this classic sauce. The recipe comes from Chef Sallie Williams.

Recipe #242280

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GREG IN SAN DIEGO

138 Public Recipes by GREG IN SAN DIEGO

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