Wednesday, June 11, 2008

Back logged pictures and recipes

Now that I have my computer back, I can post food pictures.
Southwestern Rub





Mommy's Ribs






1/4-1/2 cup soy sauce (preferably light)
1/2-1 tsp onion powder
1/2-1 tsp garlic powder
pinch or 2 of ginger
1/2 tsp celery salt (optional)
crushed red pepper flakes to taste
splash of white wine (optional)
pinch of sugar

Mix all above ingredients in bowl and marinate meat (beef, pork, or chicken) for several hours or over night. Use less soy sauce if you want a dry rub and it'll be more like a paste. Cook meat for 10-15 minutes on grill.

This is my absolute FAVORITE rib recipe EVER. I guess my Mommy and Daddy made this recipe because they were have a BSA bbq of some sort. My mom said that they had tried all different kinds of marinades. This was the winner. When I came home from UCR for something...summer?...she had a whole bunch of these. I think Edward liked them too when she gave them to him. I asked for this recipe a while ago, but it was still too cold to bbq. Yum. I guess you could probably do this recipe in the oven, but I haven't tried since the smoky flavor is an important component. You could probably add a tsp of liquid smoke, but I'm not sure how that will turn out. Maybe when it's the dead of winter and I have a hankerin' for Mommy's ribs I'll try that.


Jerk Chicken




Last night we had Jerk Chicken from The Good Housekeeping Cookbook (GHK). I'm telling you, awesome investment. This recipe is supposed to be for a pork tenderloin cut, but when I made the marinade I didn't read down far enough to see that the meat should marinate over night. So instead of putting the Jerk sauce on the steak that we were planning on having, I put it on our chicken. It was pretty good.

Jerk Pork Tenderloin
(300)

Prep: 15 min. plus marinating
Grill: 18 min.

1 bunch green onions, cut into 1-inch pieces
3 bay leaves, broken into pieces
3 garlic cloves
2 jalepeno chiles, seeded and coursly chopped (I didn't de-seed because we like our stuff as hot as we can make it.)
2 tbsp distilled white vinegar
1 tbsp dried thyme
2 tsp ground allspice
1 tsp salt
1/2 tsp ground black pepper

Directions:

In food processor (I used my Magic Bullet) with knife blade attached, puree green onions, bay leaves, garlic, jalepenos, vinegar, thyme, allspice, salt, and pepper until thick paste is formed. Use to rub on tenderloins.

I pan fried the chicken breast because there was a lightning storm last night and neither of us wanted to risk our lives for our dinner. I just cooked them with a little EVOO until fully cooked. I cut down the GHK recipe a bit, but they grilled the pork instead of doing it in a pan. If you want those directions I can type those up for you.


Steak with Herbes de Provence Rub


Herbes de Provence Rub (300)

Combine 1 1/2 tsp dried thyme; crumbled, 1 tsp dried rosemary; crumbled, 1/2 tsp dried marjoram; crumbled, 1/2 tsp salt, and 1/4 ground black pepper. I added 1 tbsp garlic salt.

Grill steaks 10-15 min depending on thickness and desired texture.

Edward also requested that I try to copy Bucca De Beppo's Apple and Gorgonzola salad. I found a vinaigrette on Allrecipies.com for the salad. I used Feta cheese instead of Gorgonzola because I found that the latter was too strong for my taste. I haven't fully developed an extensive cheese pallet yet. I'm still loving Kraft American Cheese. The salad wasn't exactly the same, but it tasted pretty good.





Allison's Apple Gorgonzola adaptation


1 bunch romaine salad
chopped walnuts
Feta cheese; crumbled
2 apples; sliced.
Juice of half a lemon
pre-made Vinaigrette

Combine lettuce and vinaigrette. Squeeze lemon juice over apples so that they don't turn brown. Top with nuts, cheese, and apples. Serve cold.


I used the other half of the lemon in the microwave. If you wrap half a lemon in a damp paper towel and heat it, all of that caked on nastiness of your microwave will loosen up so that you can clean it without having to scrub. I can't remember where I heard this. HGTV? Anyway, it helps a lot. I didn't have to contort my body to scrub awkwardly at the walls of the microwave at all. All of the gross stuff just came off. Plus I didn't have to use harsh chemicals, though the lemon doesn't disinfect. It still looks much cleaner in my microwave oven. It was like magic! Scorgify!


Okay, enough with the food. Lets look at Emmy being super cute under the bed. (She was retrieving her favorite frisbee.)





2 comments:

The Bowers! said...

Yummy looking food! That apple-cheese salad sounds really yummy.

I'm making Jerk Chicken tonight...I hope it tastes as good as your pork did!

Updates on Allison said...

Oh, it was chicken. I didn't feel like defrosting our pork. It worked just fine. I'm sure your's will be great. Everything you make is so tasty!