what'sfor dinner, your own recipes
- Thread starter Jusatele
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Grilled Pork Chops (you will die of deliciousness, these are amazing)
Get some nice thick boneless chops. Make the marinade. The marinade goes like this:
(Keep in mind, I've never actually measured how much I put in of these ingredients, I'm just estimating)
3tbs olive oil
2 tsp onion powder
1/2 tsp garlic powder
1 tbs chicken boullion
1 1/2 tbs sugar
2 tsp sage
Pinch of thyme
Pinch of seasoned salt and fresh ground pepper
Mix all that together and add a few tablespoons of hot water and mix it all up so the powders get dissolved nicely.
Now if you've got one of those big fancy injectors that won't get clogged up with sage, inject the meat with the
marinade. Then put the chops in some heavy duty foil with a whole bunch of extra marinade. You want a lot of the
liquid in there. Cook it for 7-8 mins per side on low to medium heat (I'm guestimating here because I don't really have a heat
guage on the grill I use the most until it is almost done (just a tiny bit of pink inside). Take it off the fire and out of the foil,
but don't toss the foil yet because it's got that nice cooked au jus in there. Now finish the meat directly on the grill so you
get those nice char marks, take it off, cut it up, and throw the au jus over the top. Eat it and cry tears of joy because
it is so amazing. The End
Get some nice thick boneless chops. Make the marinade. The marinade goes like this:
(Keep in mind, I've never actually measured how much I put in of these ingredients, I'm just estimating)
3tbs olive oil
2 tsp onion powder
1/2 tsp garlic powder
1 tbs chicken boullion
1 1/2 tbs sugar
2 tsp sage
Pinch of thyme
Pinch of seasoned salt and fresh ground pepper
Mix all that together and add a few tablespoons of hot water and mix it all up so the powders get dissolved nicely.
Now if you've got one of those big fancy injectors that won't get clogged up with sage, inject the meat with the
marinade. Then put the chops in some heavy duty foil with a whole bunch of extra marinade. You want a lot of the
liquid in there. Cook it for 7-8 mins per side on low to medium heat (I'm guestimating here because I don't really have a heat
guage on the grill I use the most until it is almost done (just a tiny bit of pink inside). Take it off the fire and out of the foil,
but don't toss the foil yet because it's got that nice cooked au jus in there. Now finish the meat directly on the grill so you
get those nice char marks, take it off, cut it up, and throw the au jus over the top. Eat it and cry tears of joy because
it is so amazing. The End
Cagey
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Sounds good. I'll have to try your recipe on for size, but I'm waiting until after this weekend to get a new grill, as I expect them all to go on sale. We just tossed our Masterbuilt "Veranda Grill" because the damn thing wouldn't get hot enough, and the flame would blow out repeatedly for no apparent reason. Pretty frustrating.
Awfully cute-looking thing, just not practical. I think I'm going to settle on the Master Forge "Patio Grill" this time.
It's not very big, and the sides fold down, so it won't take up a great deal of deck space. Three times the BTUs, plus the dreaded propane tank is hidden.
Awfully cute-looking thing, just not practical. I think I'm going to settle on the Master Forge "Patio Grill" this time.
It's not very big, and the sides fold down, so it won't take up a great deal of deck space. Three times the BTUs, plus the dreaded propane tank is hidden.
Nightclub Dwight
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Good thinking to wait a week to buy that grill. Funny how quickly they drop the prices once the summer is perceived to be over. Serious cooks know that a grill is good 12 months of the year.
I've been using my Weber kettle grill all summer, but I recently inherited a huge Weber gas grill. The problem is that it has that older style of gas gauge that doesn't mesh with the new safer style they switched to several years ago. I bought a new regulator and hose at Home Depot this summer, but I'm still having problems attaching the new regulator hose to the grill. There is a fitting that I just can't seem to find at the big box stores. I was trying to unscrew the brass part from underneath the grill today but it started thundering and raining and I took cover inside. I'm going to bring it to a welding supply store that sells all sorts of gas stuff and hope they can make sense of what part I need. I'm chomping at the bit because this is a great grill but I haven't been able to use it all summer.
Oh, but I did use the charcoal grill to make our regular Thursday Night Dinner party. I grilled green and yellow squash, red onions, a head of garlic, a few tomatoes and 6 ears of corn. We served them over a rice pilaf I made with carrots, yellow onions, almonds and cashews. I used the scraps from all the onions and carrots to make a broth that I strained, then used to cook the rice pilaf in. Chopped up the grilled veggies and served it over the pilaf. Delicious and nutritious!
(I also cut the corn off the cob after it was grilled and mixed it into the pilaf. Its my belief that when you have subpar corn, its always best to grill it rather than boil it.)
I've been using my Weber kettle grill all summer, but I recently inherited a huge Weber gas grill. The problem is that it has that older style of gas gauge that doesn't mesh with the new safer style they switched to several years ago. I bought a new regulator and hose at Home Depot this summer, but I'm still having problems attaching the new regulator hose to the grill. There is a fitting that I just can't seem to find at the big box stores. I was trying to unscrew the brass part from underneath the grill today but it started thundering and raining and I took cover inside. I'm going to bring it to a welding supply store that sells all sorts of gas stuff and hope they can make sense of what part I need. I'm chomping at the bit because this is a great grill but I haven't been able to use it all summer.
Oh, but I did use the charcoal grill to make our regular Thursday Night Dinner party. I grilled green and yellow squash, red onions, a head of garlic, a few tomatoes and 6 ears of corn. We served them over a rice pilaf I made with carrots, yellow onions, almonds and cashews. I used the scraps from all the onions and carrots to make a broth that I strained, then used to cook the rice pilaf in. Chopped up the grilled veggies and served it over the pilaf. Delicious and nutritious!
(I also cut the corn off the cob after it was grilled and mixed it into the pilaf. Its my belief that when you have subpar corn, its always best to grill it rather than boil it.)
jackthehack
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Unbelievably, there were fresh diver scallops at the market today (needless to say expensive) so:
Grilled Prosciutto Wrapped Diver Scallops with Manzanilla Risotto
Marinade scallops in olive oil with minced garlic, lemon zest, minced fresh thyme, salt and cracked black pepper for an hour prior to grilling.
Wrap each scallop in a piece of prosciutto - hold in place with a toothpick - grill until well browned/caramelized top and bottom.
For risotta, use your usual recipe but add shaved fennel, sun-dried tomatoes, shallots,minced garlic and flat leaf parsley to the rice before the initial saute and use a quality Spanish Manzanilla sherry instead of white wine.
Bon appetit!
Grilled Prosciutto Wrapped Diver Scallops with Manzanilla Risotto
Marinade scallops in olive oil with minced garlic, lemon zest, minced fresh thyme, salt and cracked black pepper for an hour prior to grilling.
Wrap each scallop in a piece of prosciutto - hold in place with a toothpick - grill until well browned/caramelized top and bottom.
For risotta, use your usual recipe but add shaved fennel, sun-dried tomatoes, shallots,minced garlic and flat leaf parsley to the rice before the initial saute and use a quality Spanish Manzanilla sherry instead of white wine.
Bon appetit!
Cagey
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Wow. The quality of the chefs/cooks on this forum is really high. I'm envious and inspired.
As an aside, I did get another grill. Waiting paid. ~20% off, so $200 instead of $270. In another month, they'll probably be 30%-40% off, but the choices and stock levels will get to be pretty thin on the ground.
So, I'm all proud of paying extra and buying an American-made grill (Char-Broil) instead of the Master Forge unit I originally wanted until I notice as I'm gathering up the 416 pounds of packaging detritus that it says "Made in China". Dammit! But, it's a nicer grill anyway, so I'm not too pissed.
As an aside, I did get another grill. Waiting paid. ~20% off, so $200 instead of $270. In another month, they'll probably be 30%-40% off, but the choices and stock levels will get to be pretty thin on the ground.
So, I'm all proud of paying extra and buying an American-made grill (Char-Broil) instead of the Master Forge unit I originally wanted until I notice as I'm gathering up the 416 pounds of packaging detritus that it says "Made in China". Dammit! But, it's a nicer grill anyway, so I'm not too pissed.
jackthehack
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Just grilled some Italian sausages and peppers from the Farmer's Market for lunch, discovered I was out of ketchup , so I made some:
Jack's "Spanish" Ketchup
Add 1 heaping tablespoon each of Spanish paprika and brown sugar and one teaspoon onion powder to one 6 oz. can of Hunt's tomato paste. (Hunt's works best as it is a bit sweeter than most)
Slowly stir in balsamic vinegar until you get your desired consistency; you can make it as thick as you'd like.
Add a couple of shots of Worcestershire sauce, mix well, salt and pepper to taste.
If you like it spicy, add red pepper flakes or Tabasco to the desired level of heat.
Jack's "Spanish" Ketchup
Add 1 heaping tablespoon each of Spanish paprika and brown sugar and one teaspoon onion powder to one 6 oz. can of Hunt's tomato paste. (Hunt's works best as it is a bit sweeter than most)
Slowly stir in balsamic vinegar until you get your desired consistency; you can make it as thick as you'd like.
Add a couple of shots of Worcestershire sauce, mix well, salt and pepper to taste.
If you like it spicy, add red pepper flakes or Tabasco to the desired level of heat.
Cagey
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That sounds like it might be some interesting ketchup. I haven't had any ketchup around since I got divorced 100 years ago. Woman liked ketchup on/in everything, so I learned to hate it.
But, I've since found that Sweet Baby Ray's barbeque sauce often works better than ketchup in the few places ketchup would actually be good. Highly recommended.
Comes in a variety of flavors, although I most enjoy the original as pictured.
But, I've since found that Sweet Baby Ray's barbeque sauce often works better than ketchup in the few places ketchup would actually be good. Highly recommended.
Comes in a variety of flavors, although I most enjoy the original as pictured.
jackthehack
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Haven't made up my mind on the recipe, but here's what's for dinner....
jackthehack
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OK, decided to grill them in tin foil, with minced garlic and red onion, thin lemon slices, fresh thyme and lots of butter....
jackthehack
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I'm making the lamb shanks, but adding making it spicy, the lamb shanks start about 3:15 into the video...
http://www.youtube.com/watch?v=ywgvsO21Elk
Here's the modified recipe for making just 2 lamb shanks:
Brine:
1/2 gallon water
1/4 cup sugar
1/4 cup salt
2 lamb shanks
Salt and freshly ground black pepper
Granulated garlic, to taste
All-purpose flour, to coat
2 to 3-ounces virgin olive oil
1 (28-ounce) can crushed tomatoes
1 carrots, chopped
1 celery stalks, chopped
1/2 large red or white onion, chopped
1/2 bulb fresh fennel, chopped
2 fresh hot Italian red cherry peppers, chopped, seeds included
Red pepper flakes
4 cloves garlic, chopped
1/2 cup red wine
1/2 cup orange juice
1/4 cup freshly chopped Italian parsley leaves, plus sprigs for garnish
1/4 cup freshly chopped oregano leaves, plus sprigs for garnish
Italian Cheese, for garnish
Directions
For the brine:
Place the water, sugar, and salt into a large container. Carefully add the lamb shanks and soak for 24 hours.
Preheat oven to 350 degrees F.
Remove shanks from the brine and pat dry. Season with salt, pepper, and garlic, to taste.
Coat shanks with flour and saute in 2 to 3-ounces of virgin olive oil in a medium saute pan over medium-high heat until golden brown, about 5 minutes each side.
Place the shanks in a roasting pan with the crushed tomatoes.
In same saute pan that the shanks were seared in, saute the carrots, Italian red cherry peppers, celery stalks, onion, fresh fennel and garlic until tender, about 5 minutes over medium-high heat. Remove from the heat and add to the roasting pan.
Deglaze saute pan with 1/2 cup each red wine and orange juice. Reduce by half and add to roasting pan, if not spicy enough to your liking, add crushed red pepper flakes to taste
Add 1/4 cup each fresh Italian parsley and fresh oregano to roasting pan. Cover and roast in oven for 2 hours or until tender. After 1 hour, turn shanks and cover for remaining time, making sure shanks are covered in the gravy.
Garnish with fresh oregano sprigs and parsley and your favorite Italian cheese
http://www.youtube.com/watch?v=ywgvsO21Elk
Here's the modified recipe for making just 2 lamb shanks:
Brine:
1/2 gallon water
1/4 cup sugar
1/4 cup salt
2 lamb shanks
Salt and freshly ground black pepper
Granulated garlic, to taste
All-purpose flour, to coat
2 to 3-ounces virgin olive oil
1 (28-ounce) can crushed tomatoes
1 carrots, chopped
1 celery stalks, chopped
1/2 large red or white onion, chopped
1/2 bulb fresh fennel, chopped
2 fresh hot Italian red cherry peppers, chopped, seeds included
Red pepper flakes
4 cloves garlic, chopped
1/2 cup red wine
1/2 cup orange juice
1/4 cup freshly chopped Italian parsley leaves, plus sprigs for garnish
1/4 cup freshly chopped oregano leaves, plus sprigs for garnish
Italian Cheese, for garnish
Directions
For the brine:
Place the water, sugar, and salt into a large container. Carefully add the lamb shanks and soak for 24 hours.
Preheat oven to 350 degrees F.
Remove shanks from the brine and pat dry. Season with salt, pepper, and garlic, to taste.
Coat shanks with flour and saute in 2 to 3-ounces of virgin olive oil in a medium saute pan over medium-high heat until golden brown, about 5 minutes each side.
Place the shanks in a roasting pan with the crushed tomatoes.
In same saute pan that the shanks were seared in, saute the carrots, Italian red cherry peppers, celery stalks, onion, fresh fennel and garlic until tender, about 5 minutes over medium-high heat. Remove from the heat and add to the roasting pan.
Deglaze saute pan with 1/2 cup each red wine and orange juice. Reduce by half and add to roasting pan, if not spicy enough to your liking, add crushed red pepper flakes to taste
Add 1/4 cup each fresh Italian parsley and fresh oregano to roasting pan. Cover and roast in oven for 2 hours or until tender. After 1 hour, turn shanks and cover for remaining time, making sure shanks are covered in the gravy.
Garnish with fresh oregano sprigs and parsley and your favorite Italian cheese