I don’t think much has happened that you would be very interested in since I talked to you last Sunday. But I had lots of questions about the Gypsy Joint and eating garbage there.

It’s really not as bad as it sounds. It was the best garbage I’ve ever had! It was pizza, and you guessed it, it had everything on it one could put on a pizza with the exception of anchovies. And for all I know, it could have had them on it. I added jalapeños and it was wonderful!

Here are some simple quick and easy recipes from our friends at Pillsbury. Enjoy!

Steak and Potato Skewers with Orange Salsa


1 pound baby potatoes (about 16)

1 pound hanger steak, cut into 1 1/2 inch pieces

2 teaspoons chili powder

1 teaspoon ground cumin

5 tablespoons olive oil, divided, plus more for grill grates

1-3/4 teaspoons kosher salt, divided

3 bell peppers, quartered lengthwise and seeded

1 red onion, sliced crosswise into 3/4-inch rings

2 oranges, segmented

2 scallions, thinly sliced

3 tablespoons chopped fresh cilantro

2 tablespoons red wine vinegar

1 Fresno chili, seeded and finely chopped.


Soak eight 8-inch wooden skewers in water for 15 minutes.

Place potatoes in a microwave-safe bowl; cover tightly with plastic wrap and cut a small slit in the top. Microwave on high until potatoes are just tender, about seven minutes. Let cool slightly.

Toss potatoes and steak with chili powder, cumin, 2 tablespoons oil, and 1 teaspoon salt in a bowl until evenly coated. Thread potatoes and steak alternately onto each skewer.

Preheat grill to high (450 to 500 degrees). Lightly coat grates with oil. Toss bell peppers and onion with 1 tablespoon oil and 1/2 teaspoon salt. Grill bell peppers, onion and skewers, uncovered, turning occasionally until vegetables are charred and slightly softened and steak is cooked to desired done-ness, 10 to 12 minutes for medium-rare. Remove from grill.

Meanwhile, stir together oranges, scallions, cilantro, vinegar, chili, and remaining 2 tablespoons oil and 1/4 teaspoon salt in a small bowl. Serve skewers and vegetables with orange salsa.

Ladies, these are so easy and simple because the man of the house mans the grill. Take advantage — it’s hot out there. Let them have some fun!

Glazed Chicken and Pineapple


1/4 cup canned pineapple juice

1/4 cup tamari or soy sauce

1/4 cup ketchup

1/4 cup honey

2 tablespoons mirin

4-6 to 8-ounce bone in skin on chicken thighs

1 jalapeno chopped (optional)

4 cloves garlic, chopped, cooking spray, for grill grates

4 1-inch thick rings fresh pineapple (from 1 peeled and cored pineapple)

1/2 teaspoon kosher salt

3 scallions, thinly sliced

2 teaspoons toasted sesame seeds, steamed rice, for serving


Stir together pineapple juice, tamari, ketchup, honey and mirin in a small bowl. Place chicken thighs in a large bowl; add jalapeño (if using), garlic and half the pineapple sauce and toss to coat. Reserve remaining pineapple sauce for serving. Let chicken marinate for 5 minutes.

Meanwhile, preheat grill to medium-high (400 to 450-degrees). Lightly coat grates with cooking spray. Grill pineapple, uncovered, flipping once, until grill marks appear, about two minutes per side. Cut each ring in half.

Reduce grill heat to medium (350 to 400-degrees). Lightly coat grates with cooking spray. Remove chicken from marinade (reserving marinade) and season with salt. Add chicken to grill, skin side down. Grill, turning often and basting with reserved marinade until a thermometer inserted in the thickest portion of thighs registers 165 degrees, about 20 minutes. (Discard any remaining marinade).

Top chicken with scallions, sesame seeds, and reserved pineapple sauce. Serve with grilled pineapple and rice.

That’s all folks. I hope you enjoy these recipes.

I don’t have to tell all of you grillers that you can put anything on a skewer you want, and you can make any marinade you want to. I find that a lot of men do not cook with a recipe, and they are very good at it. It pains me to say that, but there it is. Not really, though.

I don’t think there is not anything sexier than a man standing over a grill!

If you have recipes or tips to share, or a request, send to Conversations with Gin, P.O. Box 334, Clute TX. 77531, or ginscolumn@hotmail.com.

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