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Monday, May 21, 2012

Grilled Mongolian Pork Chops

Summer is upon us. Time to break out the backyard grill and do some cooking. Forget burgers and hot dogs. Shoot for something different.

                                   Grilled Mongolian Pork Chops with Grilled Veggies

4 thick-cut pork chops

1/2 cup Hoisin sauce
4-5 garlic cloves minced
2 tbl spoons Soy sauce
1 tbl spoon freshly grated ginger
2 tbl spoons rice wine vinegar
2 tbl spoons sugar
2 tsps hot sauce or 1/2 tsp. red pepper flakes (More if like like heat)
1/2 tsp black or white pepper

Mix all ingredients thoroughly. Bring to a boil to melt sugar. Let cool for 30 minutes.  Place chops in a Ziploc bag, add marinate and place in refrigerator overnight. (At least a few hours)

Heat grill to high, wipe down with oiled rag, and place chops on grill. Cook 4 minutes per side, then place on indirect med. heat (Higher rack or to the side) for 15 minutes until done.

                                 Grilled Veggies

1 bunch asparagus  
2-4 Heirloom or any variety tomato, thick sliced.

Brush lightly with Italian dressing and place on high grill. Sprinkle with Kosher or Sea salt and black pepper. For asparagus, cook 2-3 minutes per side.
For tomatoes, when skin begins to wrinkle around the edges, turn once for 1 minute. Longer and it might get mushy.

Spicy Mongolian Pork Chops with grilled veggies makes a great meal.

Tuesday, May 8, 2012

Halibut Picatta with Mushroom Risotto

If, like me, you love seafood and love Italian food, this dish hits both head on.

                                              Halibut Picatta with Mushroom Risotto

1 garlic clove, minced
1/2 cup white wine
3 tbl spoons lemon juice
2 tbl spoons capers, drained
1 1/2 # halibut
olive oil

For the sauce. In a saute pan at med. heat,  add tbl spoon olive oil and garlic. Cook until translucent, about 2 minutes. Add wine, capers and lemon juice. bring to a boil and reduce to 1/2 cup. Keep warm.

In saute pan, heat 2 tbl spoons olive oil on med. high heat. Salt and pepper both sides halibut. Saute both sides in oil 2 minutes per side.  Place pan and fish in preheated 375 degree oven for 8 minutes. Fish should be slightly spongy and flaky when done.


1 Vidalia onion diced
2 portobello mushrooms, sliced
1 cup sliced shitake mushrooms
chicken stock as needed
2 cloves garlic, minced
2 tbl spoons olive oil
1 large pat butter
2 cups risotto
1/4 cup Parmesan cheese
1/4 cup chopped fresh herbs (basil, tarragon, Italian parsley)

In large heavy pot, heat oil. Saute onion until clear, 3 minutes. Add garlic and butter. Cook another minute or so. Add risotto. Stir and cook until grains are well coated. Add mushrooms. Add 1/4 cup stock and stir constantly until almost dry. Continue to add stock and stir to avoid sticking fro 20 minutes. Risotto should be creamy. Add cheese and salt and pepper to taste. Add fresh herbs.

You can prepare fish while cooking risotto but watch the risotto carefully. Do not let it get dry or it will stick and burn. This makes a wonderful Italian dish.