I am a closet rib lover.  Oh boy, I could eat platters of them, and I have to say they are a guilty pleasure.  I am not baised either, I will take beef, pork or lamb ribs any time.  I have even had rabbit ribs, though, I was still pretty hungry after that one.

When I think of Memorial Day Weekend, and the first official cook off, I immediately turn to a rib recipe.  The two seem to go hand in hand.  This Memorial Day will not be any different.  We are heading out of town for the long weeekend, to a cabin in the woods, and lucky for us there is a grill.  And there will be ribs.  I am going to make one of all time favorite rib recipes of beef short ribs with a spicy sriracha marinade, and I am going to share it with you so you can make it this weekend as well.

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Grilling season is almost officially here!  I mean doesn’t it kick off over Memorial Day weekend?  Do you have big plans for a cook-out?  Being in California we are lucky that we can grill all year long, even though we do not take advantage of it as often as we should.

I ask myself the same question every summer, why don’t we do this more often?  Grilling is one of my favorite ways to cook meat and fish for a couple reasons:

• Clean-up is minimal
• Grilling produces a really flavor meal
• Grilling is healthier then cooking your meat or fish in a pan of grease

Did you know there is a difference between “grilling” and barbecuing”?  Grilling is cooking with direct heat at a very high temperature.  The heat source can be either below or above the food that is being grilled.  Barbecuing is indirect grilling, and is high temperature roasting as well the food is always above the heat source at a temperature around 250, barbecuing will tenderize the food.

I bet you thought I was going to share a big juicy steak with you for the kick-off of grill season.  Right?  Instead I am going to share one of our favorite grilled fish recipes.

This recipe for Grilled Rock Cod tacos is a summer pleaser.  The fish is seasoned with cilantro, paprika, cumin and spicy Serrano peppers.  Then the meat is grilled quickly using a fish grill basket.  The grilled fish is slightly smokey with just the right amount of spice and flavor.  Simply serve with warm tortillas and cucumber salad.

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This week we are writing about foods from around the world.  This seems like it should be an easy topic, but once I started to really think about it I came up blank with recipes that I would want to share.  Strange statement, isn’t it?  The reasoning behind this notion is simply because of one thought.  Don’t all recipes come from somewhere around the world?  Unless we are talking about good ole America food such as the hot dog?  Meaty carnitas comes from Mexico, rich chicken vindaloo comes from Indian and pizza is from Italy.  In my opinion our palates are pretty international.
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