Simple Recipe - Lemon and Herb Pasta

Grocery List:
- 3-4 cups of penne pasta (You can use more or less dependent upon need. You can also substitute different pastas)*
- 2 tablespoons of olive oil
- 3 tablespoons of lemon juice
- 3 tablespoons chopped parsley
- 3 tablespoons chopped green onion
- Dash of crushed red pepper/or ground black pepper to taste
- 1-2 cloves minced garlic**
***Optional - 2 grilled/broiled chicken breasts***

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until done; drain. While pasta is cooking, chop parsley and onion (and minced garlic if you choose to use it). In a small bowl, combine olive oil, lemon juice, and black pepper. Mix lemon and oil mixture well and toss with the pasta. Add parsley and onion (and garlic) and mix more. Serve hot or cold.

Notes:
*Remember that if you choose to make more pasta, you will have to adjust the following ingredients. My advice: Forget the math and eyeball it. It makes for an exciting kitchen.*

**Some people do not like raw garlic. It is a little potent and can turn a dish spicy. I would only add this if you have tried it in the past or really enjoy garlic.**

***As an option, you can broil or grill two chicken breasts, slicing them into edible chunks and tossing them in with the parsley and onion. This is not at all necessary, however, it makes for a great addition.***

Source:
I cannot quite remember where I got this recipe from. When I cook it, it is usually off the top of my head.

Tacos N More - Maricopa, Arizona

These are some of the best tacos in town. You can get them with traditional soft corn tortillas or of course the Americanized hard shell. They have a variety of tacos to include puerco (shredded pork), carne asada (grilled steak), lengua (beef tongue), cabeza (cow's head), pollo (chicken), and even my favorite, tripas (tripe), which from what I understand, this is the only place in town that serves this. They are located at: 19171 N. John Wayne Pkwy (aka AZ State Highway 347) Maricopa, AZ 85239 I highly recommend this place if you're ever in town, or you're traveling somehow between Interstate-10 and Interstate-8, which actually, it's right in between the two freeways. RIght down the road is the Harrah's Ak-Chin Casino Hotel.



http://www.youtube.com/watch?v=e6rRhfJdOGU&hl=en

How to Grill Pork Chops

At the store

One of the most important steps to any grilling project, including grilling pork chops, is picking the right cut of meat and selecting quality meat. The main cuts of pork chops that you will find in the supermarket or at your local butchers shop are:

1. Loin chops (center-cut chops)

2. Rib chops (center-cut chops)

3. Sirloin chops

4. Blade chops (or shoulder chops)

The best cuts for grilling pork chops are the loin chops or the rib chops.

1st key step in learning how to grill pork chops - Buy fresh, center-cut rib chops or loin chops that are 1 inch thick.

In the kitchen

If you want to prevent your pork chops from becoming overly dry on the grill, brining your pork chops is a must. Pork chops, like chicken, are a leaner cut of meat so they require a brine to help make them juicy and tender. A basic brine is nothing more than salt water with a little sugar added. The salt helps the meat to absorb the water and helps breakdown proteins in the meat, thus making it more tender.

Basic brine recipe

* 1/2 cup Diamond Crystal Kosher Salt (recommended) or 1/4 cup Table Salt (without iodine)

* 1/2 cup sugar

* 8 cups cold water

You can always experiment with adding different flavors to your brine such as peppercorns, garlic cloves, bay leaves or substitute table sugar with brown sugar or molasses. Place chops in a container that will allow them to be fully submerged within the brine mixture. Pour enough brine over the chops to submerge. Cover and refrigerate for 2 - 4 hours for 1-inch thick chops.

Remove the pork chops from the refrigerator and the brine. Pat the chops dry with a paper towel and let sit for 30 minutes in order to bring them to room temperature. Since we have infused our pork chops with salt, we do not want to add any more salt to the surface of the meat. However, we will want to add a little flavor. I like to brush the chops with a little olive oil and then rub-in some cracked pepper and some chopped garlic to each pork chop. You can also use your favorite rib rub or other type of pork rub.

2nd key step in learning how to grill pork chops - Brine the chops.

On the Grill

You will want to create a three-zone fire to grill the chops. If you have a charcoal grill, create a coal bed on one side of the fire that is 3 briquettes deep and on the other side of the grill a zone with a single layer of briquettes. Separate the two with an area that has no coals. If you are using a gas grill, you will want a medium heat zone (350 - 450F) and a high heat zone (450 - 550F). First, place the chops over the high heat zone and replace the lid. After 1 minute, remove the lid and flip the chops. After another minute, flip the pork chops and move them to the medium heat zone, then replace the lid. Let them cook for 3 more minutes. Flip them one more time and leave them over the medium heat zone. Cook the chops until they reach an internal temperature of at least 145F at the thickest part of the chop (an instant read thermometer is an essential grill tool) and have a nice light pink color in the center.

3rd key step in learning how to grill pork chops - For most of the grilling time, keep the pork chops over medium heat with the lid on. The chops are done when they are not totally white but have a very light pink color in the middle.

Grilled Pork Chops Recipe - Cook Them the Healthier Way

The most important thing to remember before you attempt grilled pork chop recipes is this: This type of meat grilled has a tendency to dry quickly. Pork is a delicious grilling meat for its wonderful flavor. But, it can taste dry if overcooked. On the other hand, pork should always be cooked so that no pink color can be seen. Having that in mind, there are many ways to prepare pork on the grill that are as delicious as they are appealing in presentation. With pork, preparation is important to achieve the correct results. Grilling any meat can create a tough, dry texture is not properly prepared beforehand.

One of the simplest grilled pork chop recipes requires a simple blend of crushed garlic, lime juice and olive oil.

Lemon may be substituted if preferred for this recipe.
1-2 crushed garlic cloves (depending on your preference for stronger garlic flavor)
2 tablespoons of olive oil (extra virgin preferred)
the juice of 1 lime (or lemon as preferred)
1/3 cup water
Salt and pepper to taste
(Optional: For a bit of heat, add 1 small dried jalapeno pepper)

In a small bowl, combine lime juice, olive oil and water. Whisk until well blended. Add crushed garlic, salt and pepper. Brush pork chops until well coated. Allow to stand in a large bowl for 20 minutes. Pork may turn a slight white color from marination. Grill over low to medium heat until meat is fully cooked through.

Some grill pork chop recipes are as easy as 1-2-3:
Brush chops with olive oil to retain juices.
Add salt and pepper to taste
Grill on both sides
When pork chops are done, brush with prepared tomato sauce on each side and grill for 3-5 minutes more on each side or until slightly brown.

Another of these easy and quick grilled pork chop recipes has a down-home flavor. Yet the ingredients are simple to blend together:
1 tablespoon of spicy brown mustard
1/2 cup molasses
1/2 cup finely chopped onions
1/3 cup bacon cooked until crumbly
1 tablespoon water

Blend all ingredients in a small bowl. Grill pork chops 3 minutes. Brush with mixture. Grill over slow flame until meat is cooked through.

Grilled Pork Chops and Apples
Prepare a rub using the following ingredients:
1/8 teaspoon cinnamon
1/8 teaspoon chili powder
1/8 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup chopped fresh or dehydrated coriander (fresh preferred)
Blend all ingredients. Set aside.

Marinate Pork Chops for 20 minutes in 1/2 cup apple cider vinegar, 2 tablespoons walnut oil, 1 teaspoon sugar and 1/2 cup water. Drain pork chops but reserve the marinade.

Grilled Apples: Apples may be any baking variety preferred. Core Apples to remove seeds. Apples may be prepared with or without skin. They are prettier if you use red and greed apples with the skins on. But, either way is preferable. Dip whole apples in remaining marinade. Roll in brown sugar until lightly coated. Place on a grilling tray or foil.

Rub pork chops on both sides until a delicate color. Place chops and apples on grill, turning until thoroughly cooked through.

Pork chops with angel and mustard

A quick and easy recipe for pork chops.... www.beyondbakedbeans.com Serves 2 2 pork chops An apple, peeled, cored and cut into 8 pieces 15g butter Splash of white wine Splash of cream 1 tablespoon grainy mustard 1 tablespoon chopped parsley A squeeze of lemon juice Salt and pepper Pat the chops dry and season with salt and pepper. Heat some oil in a frying pan over a medium-high heat and add the chops. Fry for 5 minutes and turn. Add the butter and apple to the pan and cook for a further 3-5 minutes until the meat is cooked (it should be firm to the touch). Remove the chops to a warm plate, turn the apples and cook for a further minute or two. Remove the apple and add a slosh of white wine. Simmer for 30 seconds, turn down the heat and add the cream, parsley and mustard. Simmer for another minute, taste for seasoning and add a squeeze of lemon juice and salt and pepper if necessary. Serve with the pork chops and whatever veg you fancy - I can recommend baked sweet potatoes and cabbage.



http://www.youtube.com/watch?v=vTujhzNYlJQ&hl=en

SUCCESSFUL JUMP (1-3)

Licence To Grill Season 3 Episode 9 SUCCESSFUL JUMP BBQ Shrimp Slow Roasted Pork Butt Sugared Almonds Papaya Slaw Grilled Lemonade Chicken Recipe: www.knight-tv.com



http://www.youtube.com/watch?v=Vz37nPPVRl4&hl=en

Preparing Pork Ribs

Pork Ribs are meaty cuts taken from the loin and belly rib sections. There are several different styles of cuts and some very tasty and proven ways of preparing pork ribs.

There are several different types of cuts that are all lumped into the general category of pork ribs. There are back ribs, country style ribs, button ribs, and spare ribs among others. Although the different cuts are taken from different sections of the animal and there is some variety in how they are cooked, most of the good recipes will work equally as well for any of the different cuts. The choice is usually made on personal taste and what is available.

Many people prefer beef ribs to pork ribs for use in their recipes. In many cases, the recipes for either are interchangeable. Again this is a matter for personal taste and each side is going to have its adherents. In the middle are the people who just enjoy good ribs regardless of the origin. The most common recipes for cooking ribs call for barbeque and slow smoking. Some people think the longer and slower they are cooked, the better the taste. This is most likely true, but many people lack the time to cook the ribs too slowly. However, especially when smoking and grilling ribs, the slower they are cooked and the longer, the better they will turn out.

The first step in preparing pork ribs for barbeque is to let them come up to room temperature. Then, remove the membrane carefully from the back of the cut. Some people do not bother with removing the membrane and most recipes do not mention it, but when the meat is going to be seasoned and slow cooked, the membrane tends to block the absorption of the seasoning and smoked flavor from penetrating into the meat. The membrane is easily removed. Just use a knife to separate a portion of it from the meat and then you can usually just pull it free with your fingers.

Marinating is another of those preference things. Many people recommend marinating the ribs overnight in your favorite marinate before cooking. There are literally thousands of recipes for marinates if you do not have a favorite. Garlic, onion, Worcestershire sauce, and even Tabasco sauce are used in different combinations. One good recommendation is to coat the meat with yellow mustard just before putting on the grill and after any other seasonings have been applied. This tends to create a very tasty crust that seems to seal in the seasonings.

The meat should be cooked at about 200 degrees. Smokers are best, but kettle grills will work too. In a kettle grill turn the meat frequently and do not allow them to cook too fast. Pork ribs can be cooked in the oven, of course. Many people parboil the ribs before grilling as well. This can be helpful when you know you are not going to be able to take the four hours or so that are required as a minimum for the best grilling.