Yes, pink-centered pork! If you learned to cook in the twentieth or early twenty-first century, or learned from someone who did, you probably learned to cook every last hint of pink out of your pork. And you probably used fattier cuts, because anything lean was like shoe leather when well-done. News flash: In 2011, the… Continue reading Planked Maple-Molasses Pork Tenderloin
This easy, delicious chicken is wonderful by itself with a side of Tzatziki, or cut up and served in gyros. You’ll find a printer-friendly version of the recipe, which I’ve adapted from RecipeTin Eats, at the bottom of this page. Ingredients: 2 lb. boneless, skinless chicken thighs 3 large garlic cloves 1 lemon 1 bunch fresh oregano… Continue reading Greek Grilled Chicken
Fresh, bright, delicious! This is one of my favorite recipes for the summer. It’s so simple, but the way the bay and lemon complement the shrimp is just perfect. It’s really easy to make, too. Sometimes I buy my shrimp already peeled and deveined because it saves a fair amount of time and effort. If… Continue reading Grilled Lemon-Bay Shrimp
Someone asked me once if I ever get bored with pork tenderloin. I’ll admit, I do use it a lot. A single tenderloin is just the right size for two people and if it’s a large one, there might even be some leftovers for lunch. It’s incredibly versatile, and its leanness makes it a healthier… Continue reading Jamaican Jerk Pork Tenderloin
The rosemary in my garden enjoyed remarkable success this year. I don’t know if it’s because the summer was so dry, or because rosemary loves the Earth Box, or if it was just dumb luck. Either way, I’ve been having a field day using rosemary in as many recipes as I can. Can’t say I’m looking forward… Continue reading Grilled Rosemary Chicken With Balsamic & Shallots
WHY did I wait so long to try this??? And when can we have it again? That’s what went through my head the first time I made ribs this way. I was planking all sorts of things all summer long. I can’t even begin to imagine why I didn’t just start with these! It just doesn’t get any… Continue reading Planked Babyback Ribs: Oh, My!
I’m still not sure what prompted me to try pairing shrimp with chorizo. (It’s Mexican style chorizo, by the way, not Spanish.) I’m so glad I did, though, because it was delicious! There’s something about the heartiness of the sausage that’s a perfect complement to the lightness of the shrimp. Each holds the seasoning a little differently,… Continue reading Chipotle-Mint Shrimp With Chorizo