Grilled Pompano With Smoked Tomato & Balsam Recipe
Yield: 1 Servings
1 4 2-lb pompano-cleaned,gutt
: ****** tomato & balsamic
: vinaigrette *****
4 lg tomatoes, red ripe
1/2 bn onion -- minced
1 TB basil chiffonade
3 oz 12 year old balsomic
: vinegar
: salt
: pepper
Make 1/2-inch deep slits 2-inches apart on both sides of the pompano.
Smoke for 1 hour at 200 degrees.
Remove pompano from smoker and lightly oil and season with salt and
pepper. Grill pompano for 7 minutes on each side. Serve with
vinaigrette.
Grilled Pork
Yield: 999 Servings
1 beer (to cover)
1 lemon pepper seasoning
Marinade meat in beer to cover, at least overnight, or longer. Start
fire. Rub in lemon pepper seasoning on all sides, including any
cavities and creases. Cook meat on grill until done. This may be
used for ribs, roasts, or chops. May use Cavendar's instead of
lemon-pepper.
Grilled Pork Chops With Cinnamon-Apple Relish
Yield: 4 Servings
4 center-cut pork chops,1
-inch thic,k.
1 kosher salt,To Taste
1 fresh black pepper,Cracked
CINNAMONAPPLE RELISH ===========
1 sm red bell pepper,diced
1 sm onion,diced
4 granny smith apples,peeled
-and soa,ked in lemon water
2 T fresh ginger (or chopt)
-Grated
2 T brown sugar
1/4 t red pepper flakes
1 T curry powder (madras?)
1/2 t turmeric
1 cinnamon stick
5 whole cloves
2 bay leaves
1 1/2 c apple juice
1 c apple cider vinegar
1 c almonds,Toasted
1 T cornstarch
1 1/2 T water
Season pork chops with salt and pepper. Sear on both sides in a hot
pan over medium-high heat until golden brown. Remove and place on a
baking sheet. Place in a 375 degree oven for 8 minutes. Remove from
oven. Spoon cinnamon-apple relish on a serving platter and arrange
chops on top. CINNAMON-APPLE RELISH: (Also delicious with grilled
quail, chicken or venison sausage.)
Coat a large skillet with vegetable oil spray and place over medium
heat; add bell pepper and onion and saute until softened. Add apples,
ginger, brown sugar, pepper flakes, curry powder, turmeric, cinnamon
stick, cloves and bay leaves; continue to saute until they release
their aroma. Add apple juice and vinegar and bring to a boil. Add
almonds.
Dissolve cornstarch in water and stir into mixture; simmer and let
reduce for 20 minutes. Use as directed above.
Grilled Pork Skewers With Couscous - Martha S
Yield: 4 Servings
1 t dijon mustard
1 t honey
1 juice of 1 lemon
1 T fresh thyme (about 4
-sprigs),plus,more for gar
1 salt and,Freshly Ground
-pepper to t,aste
2 1/2 T olive oil,plus more to
-brush on gr,ill
2 cloves garlic,peeled and
-finely ch,opped
1 1/4 lb pork tenderloin,trimmed and
- cut in,to 1-inch cubes
1/2 md red onion,cut into 1/4-inch
- dice
1/2 small zucchini and yellow
-squash,c,ut into 1/4-inch
1 red and yellow pepper
-seeded and c,ut into 1/4 i
1 c dry couscous
1 c water,Boiling
1. Mix first 4 ingredients, salt, pepper, 1 T oil, and half the
garlic in a large bowl. Add pork; cover; let stand for at least 1/2
hour.
2. Heat remaining oil in a saucepan over medium-low heat. Add
remaining garlic and the onion. Cook until translucent, about 4
minutes; add vegetables, raise heat, and cook until just soft, about
5 minutes more. Add couscous and water; stir well. Turn off heat,
cover, and let sit for 5 minutes. Season with salt and pepper.
3. Heat grill; brush with oil. Thread pork on skewers; season with
salt and pepper. Grill on each side until done. Serve over couscous.
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