Cleveland House Contractors and Homes for Rent; Your Home Mechanics and Property Managers
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    Welcome to Reilly Painting and Contracting, "The Home Mechanics," and Reilly Properties. We are your Cleveland home contractors who specialize in major home design projects and remodels, and minor home repairs. We also provide house rentals throughout Cleveland, Ohio.

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  • Testimonial

    "I am writing to compliment your employees on a job well done. Bob was very responsive in returning phone calls from the initial contact we made to get preliminary estimates to finish our basement. The foreman was at our house almost every day for two-and-a-half weeks. His work was excellent. He finished everything on or ahead of schedule, left all of the work areas clean, and finished all of the small details to complete the job entirely. Due to the timeliness and quality of their work, we were able to enjoy our finished basement prior to the Thanksgiving holiday as promised."

    Kristine C.
    Pepper Pike

  • Recipes for Summer Grilling

    [caption id="attachment_1745" align="alignleft" width="450" caption="The Modern Shish Kabob"]Summer[/caption]

    Skip the burgers and dogs and make something a little more unique. Take a look at some of these alternative foods to grill for your summer bbq via The New York Times Dining & Wine:

     

    Grilled Asparagus

    Grilled asparagus becomes more than just a side dish by adding an egg lightly poached with olive oil and herbs in a cast-iron pan heated over the grill, and drizzling it with a mildly spicy oil made with dried New Mexico chilies, pounded garlic and fresh mint.

    Duck Breasts with Rosemary Leaves

    Score the skin of duck breasts and press rosemary leaves, salt and pepper into both sides. Grill skin-side down over low-ish heat until crackly, then turn and grill briefly. Serve with grilled orange halves.

    Grilled Soft Shell Crabs

    Grill soft-shell crabs, brushing with melted butter and Tabasco. A little charring of the claw tips isn’t a bad thing.

    Read more at New York Times Dining & Wine

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