SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES

SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES
4 bone in 3/4 inch pork chops
2 tablespoons Avocado oil
1/3 cup Frank’s Sweet Chili Sauce
1/3 cup tangerine juice
2 cloves garlic, minced
1/3 cup honey
sea salt & fresh ground pepper, to taste
small red potatoes, washed and halved
Avocado oil
chopped Parsley

  • Arrange pork chops flat in a baking dish. 
  • Salt and pepper to taste.
  • Whisk together the oil, Frank’s, juice, garlic and honey.
  • Pour over pork chops and turn to coat.
  • Cover chops and refrigerate (4-8), turning every 30 minutes.
  • Toss Potatoes with Avocado oil and parsley.
  • Arrange in baking dish.
  • Generously salt and pepper.
  • Roast until fork tender.
    • Prepare grill to medium high heat.
    • Place chops on grill and close lid.
    • Turn once, grilling both sides 4-5 minutes each until internal temperature is 145-160 degrees.
    • During last 2 minutes coat each side with honey.
    • Remove from grill and let rest 5 minutes.

    SEX ON A STICK for my birthday

    SEX ON A STICK
    1/2 cup Teriyaki marinade (see below)
    fresh pineapple cut into chunks
    1 pound Chicken tenders or chicken chunks
    1 pound large shrimp, tails cut off
    1 pound bacon, cut into halves

    • Soak skewers in water for 1 hour prior to assembly.
    • Stack a piece of pineapple with a piece of shrimp and wrap with a piece of bacon.
    • Thread onto skewer to secure.  
    • Repeat until all pieces are assembled. (I alternate chicken and shrimp for even skewers)
    • Brush with marinade,
    • Bake 10-12 minutes.
    • Remove from oven and brush with marinade again.
    • Bake for an additional 7-8 minutes or until bacon is sizzling.

     Can be grilled, but watch for bacon to burn.

    TERIYAKI MARINADE
    1/4 cup soy sauce
    1/4 cup white wine 
    1 tablespoon sugar
    3 cloves garlic, minced
    1 tablespoon freshly minced ginger
    2 green onions, minced
    1/2 teaspoons red pepper flakes
    pinch sea salt
    Juice of 1 lemon
    2 tablespoons avocado oil
    2 tablespoons sesame oil
    3 tablespoons brown sugar
    2 tablespoons champagne vinegar

    •  Whisk together all ingredients until well blended and sugar is completely dissolved.

    LABOR DAY BBQ RECIPES – BLEU CHEESE BURGERS, CHEDDAR BACON BURGERS & COWGIRL KISSES

    BLEU CHEESE BURGERS
    1/3 pound ground chuck
    2-3 tablespoons bleu cheese crumbles
    salt and pepper
    1/4 teaspoon Worcestershire sauce

    • Mix together, form a patty and grill to taste.

    BACON CHEDDAR BURGERS
    1/3 pound ground chuck
    2-3 tablespoons grated sharp cheddar
    1 tablespoons bacon crumbles
    salt and pepper
    1/4 teaspoon Worcestershire sauce

    • Mix together, form a patty and grill to taste.
    • Top with additional cheese and bacon if desired.

     

    COWGIRL KISSES
    8 ounces cream cheese
    2 tablespoons Foothill Salad Seasoning
    1 slice bacon per pepper
    Jalapeno Peppers
    Raspberry Chipotle Sauce (see below)

    • Mix cream cheese and Foothill Salad Seasoning until well blended.
    • Clean and remove seeds from peppers.
    • Fill peppers.
    • Wrap each pepper with a slice of bacon.
    • Bake or grill over low heat until bacon is crisp.
    • Serve with raspberry chipotle sauce. 

    RASPBERRY CHIPOTLE SAUCE 
    1 cup Raspberry Jam 
    2 tablespoons diced chipotle peppers
    2 tablespoons soy sauce
    2 tablespoons apple cider or rice wine vinegar 

    • Whisk all ingredients until well blended.
    • Chill until ready to serve.  
    • Warm before serving.

    Save

    CAMPFIRE POTATOES

    Amounts are proportionate and per taste.
    Slice some yukon gold potatoes and Vidalia onions.
    Generously sprinkle with salt and pepper.
    Toss with melted butter until well coated.
    Using heavy duty foil cut out generous sized squares per person.
    Squirt a generous amount of yellow mustard all around.
    Sprinkle with grated cheddar cheese and crumbled crisp bacon.
    Seal well.
    Seal well and toss on grill for 25-30 minutes.

    HOMEMADE BBQ SAUCE

    HOMEMADE BBQ SAUCE
    1 cup packed brown sugar
    1/2 cup apple cider vinegar
    1/4 cup molasses
    1/4 cup honey
    1/4 cup Worcestershire sauce
    2 tablespoons dark rum
    1 tablespoon liquid smoke
    1 teaspoon white pepper
    2 teaspoons garlic powder
    2 1/2 cups Portland Ketchup

    • In a large saucepan combine all the ingredients except the ketchup. 
    • Cook uncovered until sugar is dissolved and all ingredient are well blended.
    •  Add ketchup and bring to a slow boil, stirring constantly. 
    • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

    HERBED BBQ CHICKEN

    It was another scorcher here today of 112 degrees and monsoony humidity so we stayed inside and painted the bathroom and a bedroom.  I’m exhausted though so decided to make this simple recipe for the grill.  It was made even simpler by having the lime juice in the freezer.  I buy the fruit and then squeeze it all at once making it into cubes for future recipes. And then even simpler yet by converting the fresh herbs into dry measurements and using a mortar & pestle to revive them.  This was a substitute for tonight, but I highly recommend using the fresh when you can.

    HERBED BBQ CHICKEN
    1/2 cup vegetable oil
    1/2 cup lime juice
    2 tablespoons fresh chopped basil
    2 tablespoons fresh chopped oregano
    1 teaspoon onion powder
    1/4 teaspoon lemon pepper
    4 chicken thighs, about 1 pound*
    4 chicken drumsticks, about 1 pound*

    • In a small food processor mix together everything except the chicken.
    • Wash and dry the chicken pieces.
    • Pour herb mixture into a large ziploc bag and add chicken pieces.  Marinate chciken for 30 minutes to 24 hours.
    • Heat grill and spray with PAM for grilling especially if using skin free pieces.
    • Place chicken pieces on grill, reserving the marinade.
    • Cook on one side and then turning to other side.  Time will vary drastically based on type of chicken pieces you are using.
    • Pour reserved marinade into a small saucepan.
    • Bring to a boil over a medium-high heat and then remove from heat.
    • Brush over chicken pieces.

    *I use whatever I have on hand – breasts, tenders, etc….

    HOBO FOIL STEWS with BUTTER BBQ SAUCE

    HOBO FOIL STEWS with BUTTER BBQ SAUCE
    2 thick ground beef patties, I used Stater Brother’s bacon cheddar patties
    1 Yukon potato, chunked
    1 carrot, sliced
    1 Mexican onion sliced thin
    salt and pepper to taste
    1 tablespoon butter per patty

    • Layer 2 pieces of heavy duty foil on top of each other.
    • Place the hamburger patty in the center.
    • Top with 1 tablespoon butter.
    • Spread BBQ sauce around the butter.
    • Top with sliced onions.  
    • Spread onions and carrots evenly around the meat.
    • Fold the foil pieces up around the meat tightly.
    • Turn it over seam side down and then seal the 2nd piece of foil.
    • Turn them back over so they are meat side down.
    • Bring grill to a medium heat, around 225°.
    • Place foil packs on grill with lid shut for 10 minutes.
    • Turn packets over for 10 more minutes.
    • Serve in foil or slide out onto a plate.

    HOMEMADE BBQ SAUCE
    1 cup packed brown sugar
    1/2 cup apple cider vinegar
    1/4 cup molasses
    1/4 cup honey
    1/4 cup Worcestershire sauce
    2 tablespoons dark rum
    1 tablespoon liquid smoke
    1 teaspoon white pepper
    2 teaspoons garlic powder
    2 1/2 cups Portland Ketchup

    • In a large saucepan combine all the ingredients except the ketchup. 
    • Cook uncovered until sugar is dissolved and all ingredient are well blended. 
    • Add ketchup and bring to a slow boil, stirring constantly. 
    • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

    BBQ HERBED CHICKEN

    It was another scorcher here today of 112 degrees and monsoony humid weather so we stayed inside and painted the bathroom and a bedroom. I’m exhausted though so decided to make this simple recipe for the grill. It was made even simpler by having the lime juice in the freezer. I buy the fruit and then squeeze it all at once making it into cubes for future recipes. And then even simpler yet by converting the fresh herbs into dry measurements and using a mortar & pestle to revive them. This was a substitute for tonight, but I highly recommend using the fresh when you can.

    BBQHerbedChicken

    HERBED BBQ CHICKEN

    1/2 cup vegetable oil

    1/2 cup lime juice

    2 tablespoons fresh chopped basil

    2 tablespoons fresh chopped oregano

    1 teaspoon onion powder

    1/4 teaspoon lemon pepper

    4 chicken thighs, about 1 pound*

    4 chicken drumsticks, about 1 pound*

    • In a small food processor mix together everything except the chicken.

      Wash and dry the chicken pieces.

    • Pour herb mixture into a large ziploc bag and add chicken pieces. Marinate chciken for 30 minutes to 24 hours.
    • Heat grill and spray with PAM for grilling especially if using skin free pieces.

      Place chicken pieces on grill, reserving the marinade.

    • Cook on one side and then turning to other side. Time will vary drastically based on type of chicken pieces you are using.
    • Pour reserved marinade into a small saucepan. Bring to a boil over a medium-high heat and then remove from heat.
    • Brush over chicken pieces.

    *I use whatever I have on hand – breasts, tenders, etc….