Grilled Peach-Mustard Pork Chops

Peach-Mustard Pork Chops

Ingredients

• 4 (1 1/2-inch thick) pork chops
• Safflower or corn oil, for brushing
• Kosher salt
• Freshly ground black pepper

Directions

Peach-Mustard BBQ Sauce, recipe follows

Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.

Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.

Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.

To serve: Drizzle the chops with more sauce and serve.

Peach-Mustard BBQ Sauce

3 tablespoons unsalted butter

2 tablespoons minced onion

2 cloves garlic, minced

3 tablespoons cider vinegar

1/2 cup whole-grain mustard

1/4 cup Dijon mustard

3/4 cup peach jam or preserves

1 tablespoon bourbon

1/2 teaspoon kosher salt

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook’s Note: The bourbon is stirred in at the end–uncooked–to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.

Yield: about 1 1/4 cups

Adapted From Food Network Kitchens Get Grilling, Meredith, 2005

Rack of Lamb on the Bar-B-Que

Rack of Lamb in Mustard Crust

* 2 racks of lamb (at least 7-8 ribs)
* Coarse salt & pepper
* 3 cups dried bread crumbs
* ¼ c minced fresh parsley
* 1 TBS chopped fresh rosemary
* 3 minced garlic cloves (or 2 TBS from the jar)
* 1 TBS paprika
* 1 tsp dried oregano
* 2TBS parmesan cheese
* 1-1 ½ cups grainy or Dijon-style mustard
* EVOO in a spray bottle

1. Set up grill for indirect grilling (light 2 of the 3 sides and preheat, leaving the middle one off)
2. Generously season the lamb racks on all sides with salt & pepper
3. Place bread crumbs, parsley, rosemary, garlic, paprika & oregano in a baking dish and stir to mix.  Spread the mustard ALL OVER the meaty parts of the racks, using a spatula.  Then, dredge the lamb into the crumb mixture to coat on all sides with the crumb mixture.  Make sure the meat is evenly covered and sprinkle some of the crumbs and pat them with your fingers.
4. SPRAY the lamb on all sides with the EVOO
5. When ready to cook, place the racks in the center or over the burner that is NOT on “meat side up” for 25-35 mins (for medium rare) and if using a meat thermometer, it should register about 145 degrees.  Tent the ribs with aluminum foil to keep them from burning.
6. When done, transfer to a cutting board and let it rest for 3-4 mins then cut and serve.

Fingerling Potato Salad

Ingredients

• 2 pounds fingerling potatoes, unpeeled, cut into 3/4″-1″ pieces
• 1 tablespoon kosher salt plus more for seasoning
• 5 tablespoons (or more) extra-virgin olive oil, divided
• 1 tablespoons brown mustard seeds
• 3 medium leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4″ slices (about 5 cups)
• 1 tablespoon (or more) white wine vinegar
• 1 tablespoon Dijon mustard
• Freshly ground black pepper

Preparation

• Place potatoes in a large pot. Add enough cold water to cover by 3″. Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
• Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
• Wisk 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.

Read More http://www.bonappetit.com/recipes/2011/07/fingerling-potato-salad#ixzz1R77ngcSk

Grilled Boneless Leg of Lamb!!!

MARINADE:

1/2 c vegetable oil

1/3 c fresh orange juice

1 TBS orange zest

2TBS minced garlic

1 tsp fresh thyme (you can use dry too, if that’s what you have on hand!)

Mix it all together. It yields about 1 cup.

1. Open the boneless leg of lamb and trim sides (make it look somewhat neat!!) and cut in two
2. get (2) -1 gallon zip lock bags and put one in each bag and then split the marinade and put that into the bags, then take the air out of them, swish it around and put in fridge.
3. Marinade it anywhere from 4 hours to overnight…whatever you choose!  I did it for 6 hours and it was perfect.

COOKING INSTRUCTIONS: Gas Grill

• Heat the grill on “high” with all burners.
• Take the meat and place on grill, FAT SIDE DOWN to “sear”. (Be sure that your water/squirt bottle is handy because the flames are going to shoot up!)
• Sear for about 4 mins and then turn over and do the same for the other side.
• Now lower the grill temp to 300-350 degrees and I turned off one burner and put the meat on that, then closed the lid and cooked for 30-35 mins or until a meat thermometer, inserted into the thickest part, reads 130 for medium rare.
• Take off the grill, put on a platter and cover with foil and let it rest for about 10 mins. Then carve away!

MINT SAUCE:

I love mint with Lamb…so, my friend Bernie (who was very instrumental in this recipe) gave me a simple one that she uses.

• 3 TBS hot water
• 3TBS sugar
• 1/2 package fresh mint removed from stems and chopped
• 1 tsp dissolved unflavored gelatin (to thicken sauce…may add more to your liking)
• 1/4 tsp vanilla flavoring (optional)
• YIELDS about 1/4 cup

Mix water and sugar and put in to a sauce pan and stir until dissolved.  Then add gelatin followed by chopped mint leaves. Stir and then remove from heat.  When meat is sliced, drizzle sauce over meat and then serve!! YUM!

***I personally double this recipe because I LOVE mint sauce!!! ***

Asian Barbecue Marinade

½ c peanut oil

¼ c hoisin sauce

¼ c soy sauce

½ c rice vinegar

¼ c dry sherry

½ tsp hot chili oil

Dash of dark sesame oil

2 whole scallions, minced

1 TBS minced garlic (from jar)

2-3 TBS fresh ginger, minced (it gives it a great kick)

Put it all in a bowl, mix well.  Marinate chicken, flank steak, pork, or beef overnight in the refrigerator in a gallon size zip lock bag.

Use the marinade to baste the food while cooking

This is a wonderful marinade

Let me know!!!

** Thank you Kelly McCune and her Grill Book***

Huli Huli Chicken

Huli-Huli Chicken

Brining the Chicken:

• 2 quarts water
• 2 cups soy sauce (this is used instead of salt!)
• 1 TBS vegetable oil
• 2 TBS minced garlic from the jar…or mash them yourself..whatever!
• 2 TBS fresh ginger, grated
• 8-12 pieces of chicken. Breast, legs, thighs…you name it!

Combine the water & soy sauce in large pot.  Heat oil and sauté the ginger & garlic for about 30 seconds, until fragrant and add to pot. Stir and then add chicken parts, cover and refrigerate from 1-6 hrs.

GLAZE:

• 3 (6 oz) cans of pineapple juice
• ¼ c packed brown sugar
• ¼ c soy sauce
• ¼ c ketchup
• ¼ c rice vinegar
• 1 TBS minced garlic (from the jar)
• 2 TBS fresh ginger, grated
• 2 tsp chipotle in adobo…or red pepper flakes (**depending on the kick you want!!)
• 2 cups of mesquite chips (if you want, otherwise no prob if you don’t have them!!) Soak them in water for 30 mins and then wrap in aluminum foil and make slits on top to allow smoke to come through. I put them on the left side of grill and let them heat with the grill.

Combine ALL ingredients “except” the wood chips in a saucepan and bring to a boil.  Reduce the heat to medium and simmer until thick and syrupy about 20-25 mins.  Stir occasionally. You can do this up to 3 days ahead, which I did and it was yummy!!!

GRILLING: OIL YOUR GRATES and then preheat your grill to about 375 degrees.

Remove the chicken from the brine and pat dry with a paper towel.  Arrange chix skin side up and grill UNCOVERED until chix is brown on bottom, then turn over and do the same.  You will have flames shoot up, so don’t leave and go mingle with people.  This is a “stay & watch” cooking experience.  You are going to continue to turn and turn, making sure you don NOT burn the chix!! This whole process should take about 40-50 mins. (a meat thermometer would be helpful with a reading of 170-175, ideal)

Next, turn all your burners off, save one on one side of grill, to keep heat and put all the chicken on the other and then add the glaze, and be generous. Let it sit about 5-10 mins and then put on platter.  Put the extra glaze in a bowl and serve it with the chicken!!  MAKE SURE YOU HAVE PLENTY OF NAPKINS AND WET & DRY WIPES!!!!!!!!

** Cook Country recipe

Saucy/Tangy/Lemony Bar-B-Que Ribs in Crockpot

Saucy, Tangy, Lemony Bar-B-Que Ribs

2 lbs pork back ribs

1 tsp salt & pepper

2 celery stalks, finely chopped (separate in half in 2 bowls)

1 lg onion, finely chopped (separate in half in 2 bowls)

2 TBS butter

½ c cider vinegar

¼ c each chili sauce (or ketchup) and brown sugar

1 TBS Worcestershire sauce

1 ½ tsp each dry mustard AND red pepper chili flakes

2 TBS minced garlic

½ lemon, thinly sliced

First thing: READ the recipe!! Make sure you have everything on it, then go and gather EVERYTHING up in a roasting pan and put on counter. Next, chop, slice, measure and pour!! Have that all done before you even think of turning on the stove to start cooking. It makes it soooo much easier if you are prepared like this.

• Cut ribs into 3 or 4 rib serving size portions. Place in bowl of slow cooker. Sprinkle with sale & pepper, turning evenly to coat. Add ½ of celery & ½ of onion. Cover and cook on high setting for 3-4 hrs or on low setting for 5-6 hours. Turn meat half way through. You’ll know it’s ready when it falls right off the bone!
• Before serving, melt the butter in a saucepan over medium heat. Next add the other half of both the onion/celery mixture and stir frequently until soft (about 5 minutes).
• Now, whisk in the vinegar, chili sauce or ketchup, brown sugar, worcestershire, dry mustard, pepper flakes, garlic and the lemon slices. Be sure to remove the seeds from the lemon slices before cooking them.
• Bring to a boil and then reduce heat and simmer, stirring often for about 5 minutes. Or, you can make the sauce up to 2 days ahead and refrigerate. Reheat before serving. Place the ribs on a large platter or plates. Drizzle with warm sauce. This is awesome with mashed potatoes!!!

SERVES 4!!!!……………………………….I doubled the recipe for this video.