Tag Archive | recipes

Grilling Breaded Pork Chop – Bringing Back Childhood Memories

Most people don’t try grilling a breaded pork chop as the breading mix might just fall off the grates having no use at all. Try this method:

Marinate the chops in the milk along with 2 teaspoons of salt.  Allow to sit for at least 3 hours. While marinating, start making some sauce. If you enjoy the flavor of apple in your meals, here’s a recipe for a good apple sauce for your grilled breaded pork chops.

If you came from a family that loves pork chops, grilling you breaded chops today can bring back some tasty memories, and if you my mother always pan fried pork chops in sauerkraut, then you too can make difference by bringing back the taste of kraut on the flavors from the pan.

I too remember back before all our pork became anorexic, nice thick chops with a ring of fat around the edge. My mother would cook them so the whole chop was a chip. Then we would all dunk the pork chops in katsup and eat out of hand! I wish I could always bring back those memories.

Grill Pans from Simple Eggs to the Hot Romantic Recipes

If you don’t have a grill pan yet and still using your old skillets for pancakes, aren’t you going to give yourself a break? Own a grill pan now. If you get one, you will be amazed how the designed ridges have to do with your cooking and your meals. You may find it a bit difficult to clean but cleaning up is always a part of healthy cooking, take note, and I guess it’s only constant that to love cooking, cleaning up is constant.

You can have fun with your grill pan from the simplest egg meals and grilled vegetables to puffy pancakes and hot spicy romantic recipes!

A Grill-Panned Bonefish with Asian Sauce

Chicken Fajitas in a Ridged Grill Pan

Maybe I’m speaking by experience since I have a round and rectangular grill pan that allowed me to do just about everything that comes out of my mind.

Try this Jerk Chicken Recipe

What’s a better thing than showing someone that you love them enough to prepare deliciously healthy foods? Yes using grill pans is healthy because you get all the fat and oil pooling on the ridges so no need for them to go along your food.

Christmas Grilling Stories

Have you heard of grilled alligator?

It’s just one of the most unusual grilled recipe for Christmas. One girl from New Orleans shared her family’s menu – grilled alligator, sauteed shrimp and mushrooms and salad. Here’s more – salad, raw oysters with cocktail sauce, grilled scallops and her own dish – creamy-less broccoli. Sounds different?

Grilled Gator

Another story is the 12 days BBQ celebration. Rod and Sheri have spent years perfecting the art of barbecue and are ready to teach their their secrets. The two day Pellet Envy Competition BBQ Class will take you through their entire competition cooking process and end with you tasting some of the best Que in the business and truly having the knowledge to reach the point in years to come where you have forgotten more about barbecue than most ever knew.

Among the most important tool in any cook’s toolbox is a great knife. For pitmasters few things are more important to their craft than an affordable and reliable slicing knife to use when cutting slabs of ribs or slicing brisket. High-carbon stainless steel blade with an edge to prevent food from sticking and meets both requirements of affordability and reliability.

So even if you’ve stretched your shopping till the last minute that you don’t have time for elaborated cooking, hit the grill and make any special menu for the Christmas celebration.

How to Throw a Holiday Grilling Party

It’s tradition everywhere that holiday meals should always come extra special. So you set the dinner banquet table with all the tray of fruits, vases of flowers and little candles to dazzle up the whole scene. Others simply don’t care for the standard dishes that are usually on the holiday dining table. If this rings true for you, then maybe you should consider trying something new out of the olden tradition – throw a holiday grilling party!

Grilling the usual chicken or turkey can top your list, but why not consider grilling out a nice piece of pork or beef instead? You’re throwing a grilling party so you want your guests to enjoy the outdoors too. Aside from the same chicken breasts on the grill, a nice beef or pork tenderloin is another favorite everyone will enjoy. Don’t forget the holiday herbs and spices, of course. Have thyme and rosemary ready so you’re sure they stay in tune with your theme.

Even if it’s a chilly night, you can still have a good time with it. It’s your party so you can create your own style to make it fun. Tell your guests you’re taking it outside so they should be ready with the right gear. Remind everyone to bring coats, scarves and mittens, and you can always invite them to stand around the grill to keep warm.

Cold is not a hindrance

Who would not love this!

Sounds impossible? It’s not! It only takes courage to believe you can do it and let everyone know there is no limit when it comes to grilling:-)

The Healthy Benefits of Grilling Vegetables

When grilling vegetables, you will get the best results when using veggies with a low water content. These are the cabbages, bell peppers, mushrooms, onions, asparagus. It is fun wrapping these vegetables in tinfoil before putting them on the grill, although it is also fine to put them directly on the grill.

What I love about wrapping them is the no need for anything like fat or seasoning. Grilling to me is the best way to preserve the nutrients present in your vegetables.  Boiling rids them a lot of their nutritional value. Frying soaks them up a lot in fat… so grilling is the healthiest way to prepare vegetables.

Eating a diet, which is rich in vegetables and fruits, can reduce the risk for cardiovascular diseases, type 2 diabetes, and stroke. This makes eating vegetables the best thing.  Orange and dark green vegetables are higher in cancer-preventing antioxidants and nutrients than other types.

Vegetables are also low in calories and fat but high in fiber, so they can help you to lose weight by making you feel full. You find potassium, dietary fiber, vitamin A, vitamin C, vitamin E and folate (folic acid) in vegetables. Dietary fiber can reduce the blood’s cholesterol levels and helps with good bowel function.

Potassium keeps blood pressure at a healthy level. Folate helps in the production of red blood cells. Vitamin C is good for the teeth, gums, wound healing and iron absorption. Vitamin A is good for the skin and eyes. Vitamin E protects vitamin A and essential acids in the body from cell oxidization.

Recipes – Three of Asia’s Most Popular Pork Dishes

By: Maria Antoniet Fornillos

The art of Asian cooking is a reflection of many different cultures and influences that born the most popular ethnic cuisines. Famous for its antique flavors, you will only understand genuine Asian food when you experience it. While pork dishes are among the most popular, there are a few pork recipes that are more favored in more than one country in Asia and among foreign countries as well. I have three of them.

Crispy Sweet & Sour Pork

The arguably flavorsome rage of sugar along with ketchup and tangy rice vinegar has created the most admired blend of sweet and sour taste that is very pleasing to the palate. Some use dry sherry or even dry red or white wine for vinegar making crispy sweet and sour pork as one of the staples in many Chinese restaurants.

Home-style sweet and sour pork include white onions, celery, bell peppers and fresh or tinned pineapple to add another layer of sweetness to the sweet and sour pork chunks. By tradition, the secret to an authentic sweet and sour pork dish lies in the perfect balance of the sweet vs. sour taste of the sauce, along with a great batter for crispy and crunchy coating for the pork.

Baby Back Ribs

This tender meat around the ribs is called loin ribs or back ribs. This is taken from the top of the rib cage between the spine and the spareribs just below the loin muscle. The term “baby back ribs” comes not from the age of the hog, but the small size of the ribs which is meatier and tender compared to the larger pork spareribs.

Smoked or roasted baby back ribs are very popular; this is why they are also one of the most expensive cuts of meat from the hog. Asians spend time marinating the pork ribs and cook them slowly; getting roasted or grilled ribs that just fall off the bone. The hint of wine in the marinade which is also used to baste meat during the cooking process results to an even tastier baby back ribs pork dish.

Pork Tenderloin

Pork tenderloin is one of the most favorite Asian recipes for pork. It is the dish mostly considered perfect for potluck, buffet or picnic. This mild-flavored slender cut of boneless meat that comes from the loin lends itself to dry rubs, marinades and even brining, that Asians find it juicier than it has been thought of. Pork tenderloin is also one of quickest to cook meat that you can cook it on the grill in less than 10 minutes.

Asian-style pork tenderloin is classically marinated with hoisin sauce, soy sauce herbs and spices to infuse meat with complex flavors, and transpose a simply cooked meal into something that tastes more impressive than it sounds. When you slice your tenderloin into medallions, you will see and taste how each bite includes a part of the surface the marinade came in contact with. This is why Asians have been marinating for more than five centuries.

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Roasted Zucchini with Pesto

Have you tried pesto?

September is still harvest time. It sounds wonderful and feels so country.  Our local farmers’ market should be as large with as many alternatives of fresh fruits, vegetables and herbs. One best thing about this whole thing is the opportunity to learn making food from scratch, from what is available.

Here’s a recipe suggested by Your Smart Kitchen Blog.

Ingredients

  • 2 Zucchini, chopped into 1 inch chunks
  • 3 Garlic Cloves, minced
  • Extra-virgin Olive Oil
  • 2 tbsp Pesto
  • Oregano
  • Sea Salt
  • Pepper

Directions

Preheat oven to 450°F.
Mix olive oil, pesto, oregano, garlic, sea salt and pepper in a small bowl. Coat each chunk of zucchini with the mixture and spread out on a baking sheet. Roast till browning (about 6 minutes) and then flip the zucchini pieces over and let roast for another 7 or so minutes until then are tender. Serve warm with other delicious sides.

Grilling Tips – Steps When Using Cedar Planks

If you’ve never used cedar planks for grilling before, you will find this a new thing to put on your list. To help you start off nice and sound, a few basic things are what is required, or at least you need to know:

Fish is delicate and absorbs flavors easily when grilled. This is why, any grilled fish recipe comes out “superstar”  in ever occasion. If you’re using hardwood charcoal infused with additional glazes or spices, congratulations! You perfectly know the secret to the most delicious and healthy grilled food.

Now back to the planks. Since many glazes make a fish fillet sticky, it would be difficult to remove from a grill grate. This is why cedar planks under the meat came into the idea. Not only does the cedar add a wonderful flavor to the meat, but it also keeps the fillet in one piece when it’s ready to eat.

  • Buy a food-grade quality cedar plank.
    Soak the cedar planks for at least two hours before grilling. This time of soaking would be enough to keep moist in the planks and prevent them from burning while grilling.
  • When ready for grilling, remove planks from water and set the fish fillet directly onto the wet board, with the skin-side down on the wood.
  • Place the planks with the fish directly onto your hot grill, and cover with your grill lid all through the cooking process.
  • When cooked, simply remove the whole plank-fish unit from the heat and serve. The fish skin will usually stick to the plank, which makes the eating process even easier.

Most people use salmon fillets coated with their favorite dressing for glaze. You can also do the same for a super-flavored “planked salmon”, as my husband fondly calls them.  I suggest that you mix bourbon for your coating then using a pastry brush, spread the glaze over the salmon immediately before putting the salmon on the cedar plank.

I promise you, this simple grilled fish on the planks are really tasty.

Let Your Kids Discover Their Favorite Veggies

Vegetables do not have to be the enemy. While we keep trying how to trick kids to eat vegetables, children seem to have an aversion to vegetables. What’s funny is they will push them around their plate, refuse to eat them, ignore the food and cry. Whether you are trying out vegetable soup recipes or good vegetable grill recipes, children know when you have sneaked healthy vegetables into their meal, and they will probably kick up a fuss.
Try allowing the kids to grill the food themselves, might as well their favorite veggies. Try the following suggestions:
Zucchini or Summer Squash
The vegetables are attractive with a delicate spring flavor and aroma of the squash to fill around when grilled over intense heat. Let them season it and ask them how could these veggies taste when done.
Eggplant
All my kids love grilling whole eggplants then peel them right after. They make it a fun who gets the bigger vegetable on the plate. I allow them to make their own dip which they enjoy along with whatever is served for the main dish.
Potatoes
I’m sure all kids vote for this veggie. Potatoes are amazingly comfortable. Slice the potatoes and let the kids help to partially cook them on a Dutch oven. Do the grilling altogether. With a sprinkle of salt, the potatoes will have almost the texture of French fries by the time they’re done.

Pre-cook some veggies you have in mind like broccoli and carrots, let it cool a little before putting in a food processor. Put a lot of cheese and add the mixture to whatever dish they love. Your children will not even know it is there.

Fun, isn’t it? But if you think all these are impossible, then don’t grill! 🙂

Easy Pulled Pork Recipe from My Favorite Coach

Since I became a subscriber of the Chefwannabee Newsletter, I became an avid fan of new easy recipes in their every issue.  Something that have filled in my list of recipes… now who wouldn’t love that!

This new easy recipe for pulled pork is something to make this pork month’s weekend a little more special, tastier, tangier, more appetizing…..especially if you are not a pork lover.

To be with:

Pulled pork is usually a nice pork shoulder or butt that is smoked for hours at a low temperature. This easy recipe infuses the pork with a pleasant, smoky barbecue flavor and aroma while slow-cooked in a slow cooker or crock pot. Since I typically add just an ample amount of liquid for my sauce so my meat does not swim in a pool of water, my pulled pork usually ends up a little saucy resulting to an incredibly moist, tasty and tender meat that just falls at the touch of a fork.

Here’s the new easy recipe for pulled pork!

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Ingredients

  • 6 lbs. pork shoulder or pork butt, trimmed of any excess fat
  • 1 large onion, sliced finely
  • 1 cup ketchup
  • 1/2 cup tomato paste
  • 2/3 cup of apple cider vinegar, or wine vinegar
  • 1/2 cup of brown sugar
  • 4 tablespoons Worcestershire sauce
  • 3 tablespoons mustard
  • 2 teaspoons paprika
  • 3-4 pieces crushed garlic, or 1 teaspoon garlic powder
  • A dash of cayenne pepper
  • 1 teaspoon salt, add more if needed
  • 1 1/2 teaspoon ground black pepper
  • 3/4 cup water

Directions

Scatter onions on the bottom of your slow cooker, or crock pot then put the pork on top so it sits on the onions. Form your barbecue sauce by whisking all remaining ingredients together in a mixing bowl. Add more pepper or salt if necessary. Pour half of the sauce over the pork. Reserve the other half. Cover and cook on Low for 8 hours maximum.

After the long cooking, remove pork from slow cooker or crock pot and transfer to a large bowl. Cut the meat into strips, or shred with a fork then put back into slow cooker. Cook further for about 5 minutes, or until meat has soaked up sauce just enough. This easy recipe for pulled pork can be held on the “warm” setting in the slow cooker, or crock pot for serving. You may serve on soft sandwich rolls, or plain rice topped with extra barbecue sauce, and a side of no-mayo coleslaw for some crunch.

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If you’re really not a pork fan, don’t you think this recipe is  something interesting and worth your crockpot?