The Palestine Herald, Palestine, Texas

May 11, 2013

COOKING WITH SIMON: Get Ready to Grill

Palestine Herald-Press

— The suns out and hopefully your grill is clean. Refill your propane tanks or buy your bags of charcoal. Whichever you prefer, grilling season is here.

I prefer a gas grill because I have more control over the heat. And when I am not grilling outside, a flat top grill in the kitchen is good because the juices stay on the grill and there are no grates for the moisture to drip through.

The next question is what to grill. Get to the farmers market and find some great home-grown vegetables. Just be sure to cut the vegetables in similar sizes. When vegetables are fresh they need very little seasoning. Instead enjoy the natural flavors of the season.

When it comes to meat there are plenty of choices – steak, pork, chicken, sausage, shrimp, scallops and fish. When choosing fish, look for one that is not flaky. Things like salmon, halibut, tuna and mahi are good choices that stand up well on the grill.

The only thing that’s missing is a homemade dipping sauce. When serving steak I pair it with a roasted red pepper sauce. Grilled chicken is great with homemade salsa, and with fish or salmon a dill mayonnaise with horseradish.


1 twelve ounce jar roasted red peppers, plus one jar of cold water

1 large onion sliced thin

2 tablespoons olive oil

2 cloves garlic, chopped

2 tablespoons brown sugar

1 teaspoon chicken bouillon

1 teaspoon chili flakes

2 teaspoons corn starch, mixed with 1/4 cup water

In a large sauté pan over medium heat sauté the onions for two minutes. Add the jar of red peppers, along with their liquid and the jar of cold water. Add the bouillon, chili flakes and brown sugar. Bring all ingredients to a boil and simmer until onions are cooked through and soft. Remove from heat and allow to cool completely. After cooling, pour the mixture into a blender and puree until smooth. Return to the pan and bring to a boil. Add the cornstarch mixed with the water and stir until thick. Remove from heat and cool before serving. Serve with steak, chicken or other types of meat. Recipe by Simon Webster


2 cups mayonnaise

2 teaspoons horseradish

2 teaspoons fresh chopped dill

1 Teaspoon Dijon mustard

1 tablespoon finely chopped green onions

Mix all ingredients together and place in the fridge overnight the flavors with mix with the mayonnaise.

Recipe by Simon Webster


Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to or call 903-729-9500.