It's getting to be That Time Of Year...for...GRILLING!
Whether you have a little hibachi to use on the terrace of your apartment, or a stainless job the size of a Buick, you know the Thrill of the Grill!
As for me, I do it probably 4 nights a week this time of year. A gas grill helps with that because I don't have to plan an hour out to allow the charcoal to get right. My stuck-up older brother insists on cooking on wood, and I admit that a wood fire does some fine cooking.
This is a pork chop recipe my family enjoys, with a couple of side dishes that go well with it.
Chuletas with simple tomatoe relish and Beer Beans
8-12 thin sliced center cut pork chops
Salt and cracked pepper
Season the chops with S&P, lay them on a cookie sheet.
For the rub:
2 tablespoons minced garlic
1 jalapeno pepper, minced very fine
1/4 cup roughly chopped fresh oregano or cilantro (or both, mixed)
Juice of 2 limes
3 tablespoons olive oil
1 tablespoon paprika (or chipotle powder, if you like some heat)
Mix everything together and cover the chops generously with it.
Grill over a HOT fire, 3 minutes per side. When done, cover with foil and let sit for a few minutes.
For the Relish
2 medium sized tomatoes, cored and diced small
2 tablespoons toasted cumin seeds, crushed (set 1 tablespoon aside for the beer beans)
1 small red onion, diced small
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon minced garlic
salt and cracked black pepper to taste
Mix everything together well and set aside until time to eat. It's really good after it's set for an hour or so.
Beer Beans
3 cans of navy beans, drained
1/4 cup vegetable oil
1 large yellow onion, diced small
2 tablespoons minced garlic
1/4 cup white vinegar
1 bottle of your favorite beer
1 teaspoon chili powder
1 tablespoon toasted cumin, ground
4 dashes of tabasco sauce (or more if you like heat)
salt and pepper to taste
In a large saucepan, heat the oil and add the onion and garlic
Add the vinegar, beer and seasonings and bring to a simmer.
Add the drained navy beans and bring it up to a simmer over low heat. Stir often because it's prone to stick and scorch on the bottom.
For dessert- slice a fresh pineapple, brush it with butter and sprinkle with some nutmeg, then grill.
What's your favorite grill recipe?
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3 comments:
Grilled chicken fra diavola.
Butterfly a whole chicken, marinate it in the juice of 3 lemons, combined with a tablespoon of coarsely cracked black peppercorns (use a mortar & pestle).
Grill over hardwood lump charcoal. It's true, I'm an insufferable snot.
Have you ever bricked it?
Mortar&pestle...not when I have a snooty Perfex pepper mill.
Beer can chicken. Place whole chicken over half a can of beer. (ya gotta use the can as a stand) Put on grill until done. Use your favorite rub or other seasoning.
That or grilled hamburgers.
I also like to brine pork chops before grilling.
but my absolute favorite is done by a friend of mine who grills (in chicago) about 300 days a year, and is a charcoal purist. Grills a prime rib for new years eve.
mouth must stop watering.
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