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Grilled Boneless Pork Loin Chops, Brined and Honey Glazed
- 3 lbs pork loin roast, (or 3 lbs of pork chops, cut 1 inch thick)
- 1 quart water
- 1/4 cup table salt
- 2 tbsp sugar
- 4 tbsp honey
- 2 tbsp cider vinegar
- 1 tsp thyme
- pinch black pepper
Prep and Brine the pork chops: Combine the brine ingredients in a 2 quart or larger container. Stir until the salt and sugar dissolve in the brine. If you bought the whole loin, cut it crosswise into 1″ thick chops (you should get about eight). Put the pork chops in the brine, and let sit at room temperature for 30 minutes while you prepare the grill.
Prepare the honey glaze: Combine the honey glaze ingredients in a small bowl, and stir until the honey dissolves.
Prepare the grill: Set your grill up for cooking at medium heat. For my Weber Summit, this means turning all the burners to high and preheating for 10 minutes, then turning the burners down to medium.
Cook the pork chops: Remove the pork chops from the brine, and pat dry with paper towels. (Wet pork won’t brown well, and you need the browning for flavor). Place the pork chops on the grill, angled at about 45 degrees (pointing “northeast”) and cook for 3 minutes. (If you are cooking on a gas grill, keep the lid closed while cooking; if on charcoal, keep it open.) Rotate the chops 90 degrees (now pointing “northwest”), and cook for another 3 minutes. Flip the chops, brush with the honey glaze, and cook for another 3 minutes. Check the chops – you want to cook them to an internal temperature of 140*F. They’re probably done now, but if they haven’t reached 140*F, rotate them 90 degrees, and cook until they’re done, probably another 1-3 minutes. Remove to a serving platter, and brush again with the honey glaze.
*Your timings may vary depending on how hot your grill gets. You want to have good, brown markings on the chops before you rotate them, and you want it to be well browned on the first side before you flip it. Don’t worry about the second side browning; remove it from the grill when it’s done, and serve with the browned side up on the plate.
Tonight I’m serving with Herb Stuffing, Garden Salad and Fruit Compote.
Seviche-Style Shrimp and Avocado Tacos
- 3 limes
- 1 cup chopped seeded tomato
- 1 cup diced peeled avocado (about 1 avocado)
- 1/2 cup chopped fresh cilantro
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 garlic cloves, minced
- 1 pound cooked peeled medium shrimp
- 12 (6-inch) corn tortillas
- Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.
- Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.
Tonight I’m serving with a small garden salad and fruit compote.
Moroccan Chicken Stew with Artichoke Hearts and Carrots
1 1/2 tablespoons olive oil
1 onions, chopped
2 garlic cloves, minced
1/2 tablespoon ground coriander
1/2 tablespoon ground cumin
1/2 tablespoon paprika
1/2 teaspoon turmeric
2 cups low-salt chicken broth
1/2 teaspoon finely grated lemon zest
1 1/4 pounds skinless, boneless chicken breasts cut into 1 inch cubes
1/2 pound frozen baby artichoke hearts
1/2 pound carrots, peeled, sliced
Kosher salt and freshly ground black pepper
Heat oil in a large heavy pot over medium-high heat. Add onions and sauté until tender and starting to caramelize, about 8 minutes. Stir in garlic and next 4 ingredients and cook until fragrant, about 1 minute. Add broth and lemon zest and bring to a boil. Reduce heat to medium; stir in chicken, artichoke hearts, and carrots; simmer until vegetables are tender and chicken is just cooked through, 10–15 minutes. Season to taste with salt and pepper. Divide couscous among shallow bowls; spoon stew over and garnish with cilantro
Tonight, I’m serving with Couscous (Pearled) garden Salad and Fruit Compote.
FAST AND EASY RIB EYE GRILLED STEAK
1 tsp. California style coarse garlic salt
1/2 tsp. onion powder
1/2 tsp. freshly cracked or ground black pepper
1/2 tsp. crushed red pepper
1 tbsp. light brown sugar, firmly packed
1½ lb. Rib-eye Steak, trimmed
Heat grill until coals are white hot or preheat gas grill on medium-high setting. Steak may also be broiled using the broiler setting and top rack in your oven.
In a small bowl, combine seasoning, brown sugar and red pepper. Rub seasoning mixture into steak evenly on both sides.
Grill steak for about 6 to 8 minutes per side or until a meat thermometer registers 145°F. Remove from grill and allow steak to stand for 3 minutes before slicing thinly across the grain.
Tonight, I’m serving with Grilled Onions, Jalapeños and Sweet Peppers, Baker French fries and garden salad and fruit compote.
How to Make Charred Onions, Peppers and Jalapeños
- 2 white onions, peeled and sliced into one-inch slices
- 6 jalapeños
- 4 small sweet peppers (mixed red and yellow, if possible)
- corn oil (just enough to coat vegetables)
- 1 ½ tbsp unsalted butter
- 1 cup chicken stock
- 2 sprigs fresh thyme
Lay vegetables on sheet pan, coat with corn oil, and season with salt and pepper. Heat a 12-inch cast-iron skillet over moderately high heat until just smoking. Working in small batches, char vegetables on all sides. (Alternatively, vegetables can be charred on a grill.) Return all vegetables to pan, then add butter, stock, and thyme and cook uncovered over medium heat until vegetables are fork-tender and broth is reduced to a thickened sauce, about 20 minutes.
- ·1 tablespoon extra-virgin olive oil
- ·2 medium yellow onions, diced
- ·2 tablespoons chili powder
- ·1 tablespoon ground cumin
- ·2 teaspoons paprika
- ·1 teaspoon cayenne pepper
- ·12 ounces beer, preferably lager (1 1/2 cups)
- ·3/4 cup ketchup
- ·3/4 cup cider vinegar
- ·1/2 cup whole-grain mustard
- ·2 tablespoons tomato paste
- ·1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce (see Ingredient Note)
- ·1 5-pound bone-in Boston butt, (see Shopping Tip)
- Preheat oven to 300°F. Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.
- Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.
- Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.
- Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.
- Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.
Ingredient Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Shopping tip: Boston butt (or “Boston-style butt,” “fresh pork butt,” “pork shoulder”) can weigh upwards of 10 pounds, so you may have to ask your butcher to cut one down for this recipe.
Tonight, serving with Fries, salad and creamy coleslaw over a whole bun.
Sausage with Peppers and Pasta
- 3 cups rigatoni pasta, uncooked
- 1 lb. Italian sausage links or Chorizo, sliced
- 1 each green, red and yellow pepper, coarsely chopped
- 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
- 1-1/2 cups Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend
- ¼ cup Shredded Parmesan Cheese
COOK pasta as directed on package, omitting salt. Meanwhile, cook sausage in large skillet on medium heat 10 min., stirring frequently. Stir in peppers; cook and stir 7 min. or until sausage is done and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
DRAIN pasta. Add to sausage mixture with shredded cheese blend; mix well.
TOP with Parmesan.