Well as summer is very nearly over...sigh...I thought I would post a few grilling recipes today.
Grilled Hawaiian Pork Tenderloin
3 pounds pork tenderloin
1 quart reduced pork broth
1/2 cup brown mustard
1/2 cup yellow mustard
1 1/2 tablespoons horseradish
1 1/2 tablespoons ketchup
1 1/2 tablespoons brown sugar
2 cloves garlic, minced
8 small red potatoes
2 carrots, stripped
1 can pineapple rings
In saucepan, place pork broth, brown and yellow mustards, honey, horseradish, ketchup, brown sugar and garlic. Simmer on low and reduce. Grill pork tenderloin, turning to prevent burning while brushing sauce over the meat. Remove from grill when done, 170 degrees. About 1 hour on low heat. Grill vegetables and pineapple during last half of the cooking time and serve with the meat.
Rib Eye Steaks 'N Seasoned Vegetable Kabobs
3 beef rib eye steaks, cut 1 inch thick
6 small red potatoes, halved
4 teaspoons minced fresh oregano leaves, divided
¼ teaspoon ground red pepper
2 medium yellow squash, cut into 1 inch pieces
3 tablespoons butter or margarine, melted
1 large clove garlic, crushed
salt and pepper, as desired
Place potatoes in 11 3/4 x 7 1/2 inch microwave safe baking dish. Cover and microwave at high 6 to 7 minutes or until barely fork tender, rearranging potatoes after 3 minutes. Meanwhile combine 2 teaspoons oregano and red pepper; sprinkle on both sides of beef rib eye steaks; reserve. Alternately thread cooked potatoes and squash on six 8 inch skewers. Combine butter, garlic and remaining 2 teaspoons oregano; brush half of mixture over vegetables. Place steaks and kabobs on grid over medium coals. Grill steaks 9 to 12 for rare to medium, turning once; grill kabobs 10 minutes, turning once and brushing with remaining butter mixture. Season steak and vegetables with salt and pepper to taste. 6 servings.
Grilled Portobello Mushrooms
3 portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar
Clean mushroomsand remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes. Serve immediately. Makes 3 servings.
Charcoal Grilled Herbed Chicken Halves
3 small chickens, halved
1 cup sherry or if desired, apple juice
1/2 cup salad oil
1 large onion, grated
1 tablespoon dry or prepared mustard
1 tablespoon mixed herbs; thyme, marjoram, rosemary oregano
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon soy sauce
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
Measure all marinade ingredients into large jar; shake well to blend. Place chicken in shallow glass dish; pour Herb Marinade over chicken. Cover dish with plastic wrap; refrigerate several hours,turning meat occasionally. Remove chicken from marinade. Place chicken halves, bone side down, on grill 5 inches from medium coals; cook 20 to 30 minutes. Turn chicken and cook 30 to 40 minutes longer; basting frequently with marinade, until chicken is done. Makes 6 servings.
Either refrain from basting the chicken for the last several minutes of cooking or halfway through cooking, boil remaining marinade (let boil for 5 minutes to kill off the bacteria. Do not brush finished meat with contaminated sauce.
Source: Chef Emeril Lagasse
1 cup orange juice
2 cups cider vinegar
1 (7 ounce) can chipotle peppers in adobo sauce,
pur�ed in the blender or finely chopped
1 cup soy sauce
4 cups granulated sugar
4 or 6 slabs baby back ribs, 10 to 12 ribs per slab
Chinese five-spice powder
Coarse black pepper
To make the glaze: In a heavy 3-gallon non-reactive stockpot, reduce the orange juice to 1/4 cup. Add the vinegar, peppers, soy sauce and sugar and cook over medium-high heat until the sugar is melted and the sauce has reduced to 4 cups and coats the back of a spoon, about 20 to 30 minutes.
To make the ribs: Heat a gas or charcoal grill to medium-high. Season the ribs liberally on both sides with the spices. Place the ribs on the grill and cook about 5 minutes per side. Remove the ribs and let cool.
Heat the oven to 350 degrees F.
Wrap the ribs in plastic wrap, then in foil, place on a baking sheet, and bake for 1 1/2 hours.
Remove the ribs from the oven and let cool while still wrapped. Before serving, spoon the Orange-Chipotle Glaze over the ribs, liberally coating both sides.
Serve 1 slab of ribs per person, and pass the remaining glaze at the table.
Makes 4 to 6 servings.
I hope ya'll had a wonderful weekend. Mine was pretty exciting as we found a home for Samantha to buy. Yep, a two bedroom, one bathroom, single wide for...are ya ready for this? $99...nope, I didn't make a mistake and noooooo, it isn't a piece of poo dump either.
It's very nice. It just needs new paint and all new carpet. Still it's a great deal for just $99. She just has to wait for the credit check, which takes anywhere from 1-3 days, and then the closing will be within 7 days of that. It is one street over from her brother, down the street and around the corner from her step-sister and just a few streets away from us, so if she ever needs anything someone will be here for her. I'm so excited as is Rylie. As we were walking through the house Rylie went into the front bedroom and proclaimed that it was her room. LOL
Speaking of my lil' diva, she is miserable. Poor thing. I'm not sure if it is allergies or a cold. Her head is so stuffed up, she keeps sneezing, and she hardly slept last night. She also tended to talk in her sleep when she did finally fall asleep. Soooo, of course, if she is miserable and not sleeping...that means that mommy is not sleeping. y-a-w-n.
I got up this morning and set up a doctor appointment for Wednesday. If she starts to feel better I can cancel it, but if she continues like this or gets worse (God forbid), I'll be thankful that I made the appointment.
Have a great week!