Asian Style Barbecue Pork

I have a BBQ sauce recipe that I love with chicken and beef, but I wanted to try something different for pork.

Asian BBQ Sauce

• 1 C. Ketchup (Shut it, it’s the best way)
  
• 1 Tbs. Each:
  Brown Sugar
  Rice Vinegar
  Soy Sauce
  Fresh Ginger
  
• 1tsp. Red Curry Paste (This is where you can turn up the heat if you'd like)
• Butter

Mix everything but the butter in a sauce pan, bring to a boil and simmer five or so minutes. Stir in one to two tablespoons of butter. (Gives the sauce a pretty gloss, and adds a little richness)

I used thick center cut, boneless chops, but I think this would work with pork tenderloin as well.

I had my grill at about 360 to 370 degrees, and used indirect heat. I brushed both sides of the chops with sauce. I went fifteen minutes per side, and basted a few times. I do NOT cook the crap out of my pork. If you feel the need, by all means go longer.

I served this with Basmati rice and asparagus. Spicy, tender, delicious.

Thai Chicken and Noodles

Peanut butter

Lime Juice

Sugar

Peanut Oil

Red Curry Paste

Cilantro

Grillin'

The weather was beautiful Sunday, perfect for grilling. I have several go to marinades. I used the lemon tarragon last night and it was delicious as always.

Lemon Tarragon Marinade
Equal parts: Lemon Juice, Oil, White Wine
(I was grilling two whole boneless, skinless breasts so I did 1/3 C. each)
Salt and Pepper
Garlic
Tarragon (I'm still doing dry as my herbs are not in yet.)

Mix all the ingredients in a glass dish or large Zip-Lock bag. Marinade chicken for 6 to 8 hours. My grill was at 450 degrees and I did seven minutes per side. Very juicy, tender chicken.

I tried a new side dish I thought would be good and it turned out awesome!

Lemon Orzo
1C. Orzo
Juice and zest of one large Lemon (I’m guessing 1/4 cupish)
Salt and Pepper
2 Tbs. Olive Oil
Handful Toasted Pine Nuts
Handful Shredded Asiago Cheese

Zest, then juice, the lemon. Add salt and pepper. Whisk in olive oil.
I toasted my pine nuts on a sheet in my toaster oven. Mixed cooked pasta with he lemon and added the pine nuts and cheese. It was a great compliment to the chicken and will definitely be added to the rotation.

Roasted Potatoes

Oven Roasted Potatoes




One pound potatoes. I like small Yukon Golds, I leave the skin on and cut them in half or quarters depending on the size. Put them on a sheet pan with sides.


Drizzle with olive oil (not too much!). Sprinkle with coarse salt. Add a few grinds of pepper and some coarsely chopped rosemary. Toss with fingers to coat.

Pop them in a 425 degree oven for 45 minutes to an hour. Shake the pan a few times to loosen potatoes. Crispy and delicious!

Counrty French Chicken

I love my slow cooker. Coming home from work and having dinner 95% done is heavenly. An added perk is the fact that you can get by with far less oil/butter than traditional recipes. Ocassionally i take dish I do on the stove top and try to convert it to a slow cook recipe. I had tremendous success with a chicken meal I hope you'll like.

• 1 ½ lbs. Boneless Skinless Chicken
• 2 Carrots
• ½ lb. Crimini Mushrooms
• ½ Onion
• 2 Cans Diced Tomatoes
• ½ Cup Red Wine
• 2 Tbs. Dried Tarragon
• Salt and pepper

Slice and dice veggies and put them on the bottom of the slow cooker. Chicken next; cut inot chuncks and season with salt and pepper. Drain the tomatoes and pour over chicken. Mix tarragon with wine and pour over all. Cover and cook on low 8 hours.

I served this in bowls over egg noodles. Enjoy!

Spicy Chicken with Penne

Yes, I am a terrible, neglectful person. Who is not keeping up with things over here. But who vows to do better. Starting with what I made for dinner last night, and it was really good!

• Boneless Skinless Chicken Thighs
• Canned Diced Tomatoes
• Garlic
• Onion
• Cumin
• Red Pepper flakes
• Salt and Pepper
• Lime Juice

I took about a pound and a half of chicken thighs and cut them in large chunks. I squeezed two limes over the chicken pieces and set aside.

I got water going for the penne pasta and sauteed some onion and garlic in EVOO. I seasoned the chicken with salt and pepper and threw it in the pan with the onion and garlic. When the chicken browned I added two cans of diced tomatoes (with the liquid drained). I threw in about two teaspoons of cumin and a teaspoon of red pepper flakes. Simmered until chicken was cooked through and sauce had thickened (maybe 15 minutes?).

I topped the cooked pasta with the chicken/sauce and topped THAT with a Kraft cheese blend of Colby Jack and Cheddar with jalapenos. The only thing that could have made this better was if I'd had some fresh cilantro to sprinkle over the the top.

Now go cook!

Goulash

Slow Cook Goulash

1 ½ lbs. Lean Stew Meat
Half a Bag Pearl Onions
1 ¼ C. Beef Broth
1/3 C. Tomato Paste
¼ C. Brown Sugar
2 Tbs. Paprika
2 tsp. Garlic
Salt and Cayenne Pepper to taste

Heaping Tablespoon of cornstarch.

Spray the crock with Pam. Swear to God people, just do it. Dump in onions (frozen) and stew meat. (I don't bother with slow cook recipes that make you brown the meat. What's the point? And if you're gone more than eight hours, as I usually am, I like to use partially frozen meat to ensure it does not dry out. ) Sprinkle meat with salt.


Mix remaining ingredients in a bowl and whisk in cornstarch. (I mix this the night before if I think of it. Then it's done in the AM, and all I have to do is add the cornstarch.)

Pour down over the meat, set on low, cook for 8 hours.

Serve over egg noodles.

A little sweet, a little spicy, no oil or butter! What could be better? (Well, except my photography!)