I have written often on the fact that I don’t eat spicy foods.
No sambal oelek for me, although mon mari loves it and we always buy some at the Asian supermarket.
I will have a few drops of the green Tabasco, but never the red.
It’s really the heat from peppers, capsaicin, that I avoid. Other types of heat,like … Continue reading.....
I posted a recipe for Grilled Chicken Breasts with Ginger Barbecue Sauce last month.
The Barbecue Sauce is the same – but it’s so good it deserves to be repeated.
Actually, there is enough barbecue sauce for both the chicken and pork, so I usually make one batch of sauce and grill both within the week.
The marinades, however, are … Continue reading.....
I bought a beef roast here, a long time ago.
Or, I should say, I thought I was buying a beef roast.
The label said that it was beef for roasting so I assumed it was a beef roast.
Note the key word in that sentence – ‘assumed’.
It was actually about two dozen beef short ribs all tied together … Continue reading.....
I actually bought bone-in pork chops!
I rarely do because they are usually very thin with lots of fat. I prefer thick and lean so I cut my own.
Tastes are slowly changing here, however. Ten years ago I couldn’t buy sweet corn or butternut squash and the only ribs available were beef short ribs for stock.
Now, in addition … Continue reading.....
Part of the challenge of summer cooking (grilling) is not making the same thing week after week.
By August my creativity starts to lag.
Fortunately, as long as he can put meat and potatoes on the grill mon mari is happy.
All I need do is make the marinade….
The heat of a good Dijon-style mustard is nicely tempered with … Continue reading.....
What is going on in the world lately?
First, a bunch of English people vote to leave the European Union on Thursday, then on Friday they try to figure out what they’d actually done.
Second, the mice are, apparently, confused about what season it is.
Maybe they’re English mice….
Okay…. that last bit wasn’t nice but I’ve put up with … Continue reading.....
We’ve been eating this grilled pork chop and spinach salad for years, at least two or three times every summer.
I’ve posted the recipe before, years ago, but it really needed a photo update, as well as making it google compliant, printable, and all that sort of stuff.
Something this good needs repeating.
Grilled Pork Chops, Spinach and White
… Continue reading.....
Boneless pork chops cook quickly on the barbecue, be careful not to over-cook or they will be dry; a wee bit pink in the center is perfect.
As usual, rather than buying pork chops, I bought a whole pork loin and sliced my own.
Ground ginger adds a bit of heat to this marinade, as does the garlic.
Use between … Continue reading.....