Tag Archives: grilling

Grilled Pork Chops

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These were really good – and always, really easy! The important thing is to plan ahead and marinate them for at least 6 hours!

Ingredients:

2 bone in pork chops

1/3 c. white vinegar, divided

1/3 c. soy sauce

2 T. brown sugar

2 T. canola oil

2 bay leaves

1/2 red onion, thinly sliced

1/2 serano chile, seeds removed (wear gloves!)

1/4 c. thinly sliced green onions

Directions:

Combine 2 T. vinegar, soy sauce, brown sugar, oil, bay leaves, red onions and serano chile in a Ziploc bag. Add the pork chops and mix well to coat the chops. Marinate in the refrigerator for several hours.

Remove the pork chops and onions from the bag. Strain the liquid into a sauce pan, discarding the solids.

Add the rest of the vinegar to the strained marinade. Reduce it down to about half on the stove, resulting in a syrupy consistency.

Heat the grill. Grill the chops well on both sides, brushing them with the reduce marinade.

Plate the chops. Top with the onions and green onions. Pour the remaining marinade over the top.

Sausage and Vegetables

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This is so simple, but yet so tasty! It’s a perfect outdoor cooking event!

Ingredients:

2 sausages

1 red pepper, sliced into thin rings

1 green pepper, sliced into thin rings

1 yellow onion, cut into rings

1 fennel bulb, sliced

Olive oil

Salt and pepper

Directions:

Grill the sausages until done. Slice into bite size pieces.

Coat the vegetables with olive oil. Sprinkle salt and pepper to taste. Grill the vegetables. We used a grill basket for the onions and fennel so that they wouldn’t fall through the slats. When done, cut them into smaller pieces.

Mix everything together and serve.

Steak Tacos

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The marinade for the meat is delicious!

Ingredients:

1 lb. flank steak, tenderized

1/2 c. soy sauce

4 garlic cloves, minced

1/4 c. olive oil

1 t. cumin

1 t. oregano

Salt & pepper

Directions:

Combine the steak and the rest of the ingredients in a Ziploc bag. Toss to coat. Marinate for a least an hour.

Remove the steak from the marinade and toss the marinade. Grill the steak until done.

Serve with corn tortillas, cheese, guacamole, and pico de gallo.

Korean Beef

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Make sure that when you buy the flank steak at your butcher’s, you ask them to tenderize it. It made all the difference in the world!

Ingredients:

1/4 c. soy sauce

2 T. sugar

2 T. white wine

2 cloves garlic, minced

1 T. toasted sesame oil

2 t. crushed red pepper flaces

2 lb. flank steak, sliced against the grain

8 green onions, sliced or whole (depending on where you will be grilling the meat)

Directions:

Combine all the sauce ingredients (minus the onions) in a bowl and mix well.

Marinate the meat with the sauce for at least 4 hours.

Working in batches, grill the steak until it is browned and cooked. Remove from the grill and keep it warm while the rest of the steak is cooked. Remove from the grill and keep warm.

If you are using a gas grill, grill the green onions whole until softened. If you are grilling in a grill pan, saute the sliced green onions until soft.

Place the green onions over the steak and serve over rice or ramen noodles.

 

Grilled Indian Chicken

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If you’re looking for something really easy to make, this is it! The flavors are tasty and it takes just a very short while to make.

Ingredients:

6 boneless skinless chicken thighs

1 t. cumin

1 t. turmeric

1 t. garlic powder

1 t. salt

1/4 t cayenne pepper

Directions:

Wash and dry the chicken thighs. Combine all the seasonings into a zip lock bag. Add the chicken thighs and mix well.

Heat a grill pan. Oil as necessary. Place the chicken thighs on the pan and brown well on both sides. Reduce the heat, cover, and cook until done.

Flat Tacos

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This was really good – the sauce was really tasty and this was a great way to change up a regular ol’ taco!

Ingredients:

1 lb. chicken breast

1/2 c. soy sauce

4 cloves garlic, minced

1/4 olive oil

1 t. salt

1/2 t. pepper

1 t. cumin

1 t. oregano

1 package corn tortillas

3 c. shredded cheddar cheese

2/3 c. mayonaisse

3 cloves garlic, minced

1 can chopped green chiles

2 T. lime juice

1/2 t. salt

Cilantro

Guacomole

Pico de gallo

Queso fresco, crumbled

Directions:

Mix together the soy sauce, 4 cloves garlic, olive oil, salt, pepper, cumin and oregano in a bowl. Pour into a zip loc bag and add the chicken. Marinate for at least 30 minutes.

In the meantime, combine the mayo, 3 cloves garlic, green chiles, lime juice and some salt in a food processor. Pulse until smooth. Set aside.

Grill the chicken until cooked. Slice it into thin slices and set aside.

Place a corn tortilla in a pan. Add the cheddar cheese and top with another tortilla (like a cheese sandwich). Cook until the cheese is melted, turning it once.

Place the tortilla “sandwich” on a plate. Top with the chicken, guacamole, pico de gallo, queso fresco, and the mayonnaise sauce. Enjoy!

 

Swordfish with Lemon Basil Butter

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This swordfish can either be grilled or pan seared. I made it pan seared last night, and it was great! The secret is to get the pan really hot and let the fish sit on each side until it is well browned. You will need to use a lid to contain the splatter. Be careful not to overcook it, though!

Ingredients:

2 swordfish steaks

Lemon juice

Lemon zest

4 T. butter, softened (or melted)

1/2 t. minced garlic

2 T. minced fresh basil

Salt & pepper to taste

 

Sprinkle lemon juice on each steak.

Place the butter, basil, lemon juice, lemon zest, garlic and salt in a bowl. Mix well and set aside.

Heat a pan or grill. Add the steaks and sear well on both sides. Cook slowly until it is done.

Spoon the sauce on top and serve.