Grilled Pork Chops with Sweet Lemongrass Marinade

TGrilled Pork Chops with Sweet Lemongrass Marinadeop Five?

We had our cook­book club dinner over the weekend and the con­sensus was that our chosen book left us a bit under­whelmed. There were some very tasty recipes (Hot Pot!!!), and then there were others that just didn’t impress. Our con­ver­sa­tion turned to the recipes we have made from past cook­books that we absolutely loved, espe­cially the ones that have become sta­ples for our dinner table.

One of my favorites, and one we all agreed was great, is a grilled pork chop recipe that I have been making since the weather has gotten bit warmer. (Not that tem­per­a­ture really mat­ters all that much. I have no problem grilling in the rain if necessary.)

These pork chops are cour­tesy of Charles Phan’s Viet­namese Home Cooking and they are fan­tastic. I love how the smell of the freshly chopped lemon­grass lingers in my kitchen. Heaven!

I like to mar­i­nate the pork chops overnight in the fridge to give them as much flavor as pos­sible. Get­ting them in the mari­nade the night before makes for a super-​​fast and easy mid-​​week dinner you can serve with steamed rice and some stir fried bok choy…or what­ever floats your boat.

Grilled Pork Chops with Sweet Lemon­grass Mari­nade
Adapted from Charles Phan’s Viet­namese Home Cooking
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Roasted Rhubarb

Rhubarb‘Barb Habit
As a family, we’ve got it bad for rhubarb. It’s kinda strange, most obses­sions tend to more run-​​of-​​the-​​mill things. As a way of man­aging our obses­sion, I have been coming up with ways to con­sume rhubarb without always making a pie. Here’s the per­fect solu­tion: Roasted Rhubarb!

Roasting rhubarb is the eas­iest way to cook it through and sweeten it—without it all turning to goo. (Goo is still edible, but not very pretty.)

This recipe is adapted from Dorie Greenspan’s Around My French Table. I use it for a lot of things: it’s great in yogurt or spooned over a slice of angel food or pound cake. I think my favorite way to eat it is slathered on thick slices of French Toast on Sunday morning…who needs maple syrup?

Roasted Rhubarb
Adapted from Around My French Table by Dorie Greenspan
Makes 4 serv­ings Read more…

Mexican Bulldog Margarita

iStock_000019554803_Bulldog MargaritasThe Bulldog
I’m not a fan of beer, though some­times I wish I was. There’s some­thing about a cold beer on a hot day that sounds so appealing…until I try to drink it. I’ve always wanted to be a beer drinker—it’s more con­ve­nient and less high main­te­nance than other options. And, of course, it goes together with base­ball and hot dogs. The good news? I found a new way to drink beer and it’s name is The Bulldog.

I was intro­duced to “the dog” on vaca­tion in Mexico last week. While this margarita-​​like cock­tail is nothing new, I was def­i­nitely new to it, and was skep­tical because it does con­tain beer. Corona to be exact.

Maybe it was the warm weather, or per­haps I was just having too much fun to care, but I took a chance and fell in love with the Bulldog. It’s safe to say I had a few too many. The good news is there were no cam­eras to record my encounter for posterity…I think.

Because we were both enjoying them too much, my hus­band and I neglected to get the recipe from the waiters—who hap­pily brought us just uno mas. I searched online when we got home, and found a number of pos­si­bil­i­ties. Some call for mar­garita mix, and others say use lemonade. I am looking for­ward to trying all ver­sions to find the per­fect one, because this is my cock­tail of choice not only for Cinco De Mayo but for the rest of the Summer…

Here is my take on the recipe.

Mex­ican Bulldog Mar­garita Read more…

Classic Ensenada Fish Tacos

Fish TacosEaster South Of The Border
As you read this, it is entirely pos­sible (and most likely) that I am pool-​​side, slathered in SPF 5000, and sucking down mar­gar­itas like water. If I am not, it is because I am stuffing my face with fish tacos, while sucking down mar­gar­itas like water.

Vaca­tions are always fun and relaxing, but I think we are looking for­ward to this one even more. We are just that tired. (I am including the kids in that state­ment. After all of the stan­dards testing, they’re just done.)

The five of us are looking for­ward to a week of great weather and doing absolutely nothing. Nor­mally, when we plan a trip we all throw out ideas for activ­i­ties. When asked what everyone wanted to do this time around, the over­whelming response was “drool”. I am so on board with that.

There may be a snor­keling trip along the way, and I am pretty sure there will be some jew­elry shop­ping with my daughter, but one thing I know for cer­tain is there will be good food. How do I know this? Because when you don’t give me your input or opinion on such mat­ters, you do so at your own peril. I have made all of the reser­va­tions at the places I want to try!

¡Hasta la vista!, baby…

Classic Ense­nada Fish Tacos
Adapted from Rick Bay­less
Tacos de Pescado “Cla­sicos de Ense­nada“
From Season 8, Mexico—One Plate at a Time
Serv­ings: 12 tacos, enough to serve 4 people Read more…