I married a guy who loves steak but unfortunately for him, there isn't a whole lot of red meat in my kitchen. This is one of my favorite ways to get him a 'steak' dinner using the other white meat.
All it takes is a simple marinade, some good pork sirloin and a grill.
*1/4 c. lime juice
*zest from one lime
*1/8 c. olive oil
*2 TBSP. fresh cilantro, chopped
*1/2 tsp. sugar
*1/2 tsp. sea salt
*1 small jalapeno chile, seeded and finely chopped
*2 cloves garlic, finely chopped
*4 pork sirloin chops (about 1 lb.)
In a ziptop bag, combine ingredients and mix well. Add pork and refrigerate up to 24 hrs. Heat grill to cook over direct heat at a medium/medium-high. Grill meat until cooked through (about 155 degrees), let rest about 5 minutes. Pork sirloin is a lean cut, so it will dry out if on the grill too long.
This marinade is an altered version of tequila-lime chicken, but there was no tequila in the house when I decided to make it.
*3 limes, juiced
*5 cloves garlic, peeled
*1 jalapeño, seeded and sliced
*1 tsp. kosher salt
*1/2 c. cilantro
*2 TBSP. olive oil
In a food processor, pulse juice, garlic, jalapeno, salt and cilantro. Add olive oil and pulse to combine. Coat 4 chicken breasts with marinade and refrigerate 4-8 hours. Grill until cooked through. Top each breast with a slice of pepper-jack cheese and melt. Serve with rice, beans, pico de gallo, Mexican corn, and tortillas.
It seems like boneless pork ribs go on sale regularly around these parts, so I've often got a package in my freezer. Here's an easy way to prepare them if you don't have all day to slow cook them.
*4 boneless pork ribs
*1/2 TBSP. garlic powder
*1/2 TBSP. onion powder
*1/2 TBSP. pepper
*1 tsp. ground mustard
Combine dry spices and rub on all surfaces of pork. Grill on a medium-high temp for 12-15 minutes total until cooked through. Let rest five minutes before serving.
I'm growing an herb garden this summer and loving having fresh flavors to use in the kitchen. This is a marinade I put together for some chicken, but I think it would be fabulous on pork as well. This just called for the grill, but I'm sure it could easily be baked as well.
*2 TBSP. canola oil *2 TBSP. sugar *3 cloves garlic, minced *1 TBSP lemon zest *1 TBSP. lemon juice *1/4 c. fresh, chopped rosemary *1/4 c. fresh, chopped thyme *1/2 tsp. ground pepper *1/2 tsp. kosher salt
Mix all ingredients together in a quart zip-top bag. Add meat (2-4 chicken breasts or a pork tenderloin or chops), squish around so all surfaces are covered and let marinade for a few hours. Grill until done. I served this with herb-butter noodles, green salad, and some delicious corn on the cob.
Anytime I can make something quick and delicious, I’m all about shortcuts.This flatbread goes great with Tandoori Chicken and is quick and easy enough for anyone to make.
1 recipe pizza dough (use your favorite homemade recipe or follow me and use a dry mix or the refrigerated can)
Roll dough out on floured tabletop to about ½ inch.
Drizzle with extra virgin olive oil and spread to coat with your hand, and sprinkle with your favorite seasoning.I use Montreal Chicken by McCormick, but have used Mrs. Dash, etc.
Lay dough (seasoned side down) on a grill preheated to medium.
Oil and season top side and cook until bubbly, about 5 minutes, flip and finish grilling for a couple more minutes.I cut into slices about 2 in. x 4 in, with a pizza cutter.This is a great side dish or easy snack.
A few years ago I was in Denver and hungry. The hotel desk attendant recommended a little Mexican dive with the suggestion that the fish tacos were the best around. I’d never had fish tacos, but felt just adventurous enough to try them and LOVED them. Here’s my version...
Fish Marinade: 1 big or two small limes, juiced 2 TBSP olive oil Fresh ground salt and pepper to taste
Mix together and pour over ½ lb tilapia. Let marinade for 20 minutes. Remove from sauce and cook on preheated grill or grill pan on medium-high heat for about 3 minutes on each side. Remove from heat and let rest on a plate for about 5 minutes. Let flake into big chunks and serve.
Sauce: Place a paper towel over a strainer and cup and put ½ c. plain yogurt on top. Let sit for 20 minutes until thick. Mix yogurt with ½-1 chipotle pepper in adobo sauce finely chopped (this is sold in a can by the Latin foods, and let me repeat:use ONE pepper not ONE can or you'll find this will light up your mouth in a not so good way...sorry Lindsay). I think 1 works perfect, but most would say ½ of a pepper (not one half the can unless) gives plenty of heat. You could also mix in a tablespoon or so of mayo to settle down the heat a bit. Note: these peppers last a long time if kept in an airtight container in the back of the fridge. The can has about 8ish peppers in it, so just use what you need and store the rest (they last forever in the fridge or longer in the freezer).
To assemble: Take a warm corn tortilla (I like the 6-inch size) and fill with fish. To make it authentic stack two tortillas and fill the inner one. Top with yogurt sauce, salsa, corn, and shredded cabbage. Serve with fresh lime wedges, a tall glass of frozen lemonade and chips and salsa and enjoy. This will make about 6 tacos depending on how full you fill them.
