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
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!
Summer splendor on a fork! This is the perfect meal for a hot summer day. Fresh, with a delicate balance of flavors. A little smoky from the planks, but not so as to overpower the veggies; a little subtle sweetness from the balsamic, peppery zip from the basil, and mini mouth-explosions from the salt. Great combination… Continue reading Plank Grilled Shrimp With Summer Veggies & Pasta
A few weeks ago, I went a little crazy at Oliva in Stuyvesant Plaza. So many oils & vinegars, so little time! One of the vinegars I’ve been itching to try is their Dark Chocolate Balsamic. My sister & brother-in-law were coming to dinner, so I made guinea pigs of them. There isn’t at all a discernible… Continue reading Planked Rosemary Pork Tenderloin With Dark Chocolate Balsamic and Orange
Sublime! The smoky flavors of the plank & cheese meld perfectly with the rosemary and balsamic. It does require a little advance prep, but it’s so worth it! Ten to fifteen minutes to whip up the marinade in the morning, and an hour to cook the kamut before dinner. While it’s cooking, there’s plenty… Continue reading Smoky Grilled Rosemary-Balsamic Chicken With Green Beans & Kamut