Missy sent me this really excellent chicken marinade, and we had to give it a try. It’s Asian-y and delicious. We made a few changes, cut back on the spice a bit because we’re not huge on heat, and added a couple of cloves of garlic. It was great and we’ll definitely do it again – the leftovers for lunch will be awesome. We had it with some bok choy as a side.
This was another grilled pork chop recipe (and we have yet to tire of grilled pork chops!) that we liked a lot. Very easy for a weeknight dinner. There were no bone-in chops at the store, but the thick boneless were actually fine. I did do a quick brine of these before the herb rub/grilling. The pesto was from our basil, and we grilled some of our squash as a side. This came from Serious Eats.
My friend Missy recently had a big party to celebrate a decade in DC – it was an awesome time with amazing DC food! She had a Banh Mi station with lemongrass chicken. I used her recipe and threw it over some lightly Thai curried noodles for a pretty good dinner. The sauce was a good base but could use some brightening up…maybe more lime or fish sauce next time. The best part was that we used our own sugar snap peas from the garden!
We’ve had so much success with brined chops that I’ve been looking through a few other brines to try them out. This was good, but too sweet for me. If you like sweet with a nice hint of spice, you would probably really enjoy this. I mean, I didn’t leave anything on the plate. 😉 We had this with our squash tossed with some of our dill and chives, and some corn we picked up. Will be corn season in Virginia soon!! 🙂
This is pretty much awesome, and I made it twice in one week, once for us and once for my Mom while she was visiting and our friends who came over to visit. The original recipe has a lemon vinagrette that you can drizzle over the kabobs, but I skipped that given the dipping sauce was SO good. Made the meal, I think. We had this with green bean and tomato salad, and a quinoa/veggie salad. Great summer meal!
The more we try different recipes, the more I think pork chops are pretty much my favorite thing on the grill. And this was probably my favorite recipe to date. The only thing I’d change is to add more garlic and sage to the rub next time…and it is still great as is! Otherwise…awesome! We served this with some grilled squash and cucumber and black eyed pea salad.
So this was great. Probably we’re just enamored with any good pork chop recipes right now, but this is seriously worth a go. I like how adjustable it is. I actually think the “sauce/vinagrette” would be even better over fish, so I’ll use it again for that. We served this with steamed broccoli and tomato and black bean quinoa.
What can I say…this was easy and absolutely delicious. We combined a few rubs to make the final product, but you can’t get much more low maintenance for a nice summer meal! And bonus chicken stock tomorrow! You can fine the recipe here, at my friend Missy’s site.
Given it was Labor Day weekend, we wanted to spend some QT with the grill – which is kind of silly because it’s not as though it’s going to be 5 degrees now that “summer is over.” But it was a good plan, since there was some deliciousness going on! This was a nice swordfish recipe that I got from Giada De Laurentiis and substituted lime for lemon because I thought it would go well with the rest of the flavors, and modified to serve just two. There was a lot of sauce left, so I think you could cut back the oil even further – we threw a lot out. Definitely a winner. Very filling with corn on the cob for a side.
Rosie the Corgi was a big fan of making sure that she gave Shawn a grilling cookbook for Father’s Day. She loves grilling, since it means occasional morsels for her. 😉 Since Rosie lacks in opposable thumbs, I picked out “Weber’s Real Grilling” on her behalf, and this was the first recipe we tried. All I can say is wow! Total winner. The only change we made from the as-printed version is that we cut back on the peppers a bit