Well cr@p - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Well cr@p (/showthread.php?tid=122237) |
Well cr@p - Harborwitch - 05-28-2011 Last July I made "fire grilled pork steaks" and we've been hankering for them of late - but we happened to be in North Dakota, and I'm afraid it might have been in a magazine that is tucked safely in storage back there. Any chance anyone might have a clue????? Re: Well cr@p - Gourmet_Mom - 05-28-2011 Were they seasoned with Herbes de Provence? I found one online from Cooking Light by the same name. Re: Well cr@p - esgunn - 05-28-2011 Sharon There is one in the Cusine Tonight Grilling book (first one I think??? has steak and onion rings on the cover). Grill-Fired Pork Steaks with Smoky Greens. Has a side recipe of TOmato ChowChow. If you think this is the one I can type it up later tonight. Too late I know - but just getting our dinner on. Oooohhh, this is the issue with the drunken pork kebabs and Maque Choux. I have been thinking about this recipe. Need to make soon. I wish they would have put volume numbers or dates on some of these special publications. The grilling, the Weeknigh and for two books get kind of confusing. Re: Well cr@p - Harborwitch - 05-28-2011 Thank you Daphne. There was chili powder and ?????? I think I'll fake it. I know it was a C@H recipe, and thought it was in one of the cookbooks. Might be in the trailer Re: Well cr@p - Harborwitch - 05-28-2011 Oh Erin that's the one, why don't I have that with me? I'd love just the pork part when you get a chance. Thanks so much. Just got called to work. Re: Well cr@p - Gourmet_Mom - 05-28-2011 Oh, I got the feeling it wasn't a [Email]C@H[/Email] recipe. But I wouldn't have found it in the index either way. Good call, Erin. I agree, Erin. Those multiple special issues with the same name get confusing. Sharon, if Erin doesn't get to it before then, I'll type it up for you tomorrow. I'm pretty sure I have that book. Oh, now that Erin mentioned the Drunken Pork Kebabs with the Maque Choux....I KNOW I've got it! I'm with you Erin. I haven't made that in a while. I'm putting that on the menu for next week. Some of the early sweet corn is coming off now. Thanks for the reminder! Grill Fired Pork Steaks with smoky greens - esgunn - 05-28-2011 Sharon, Here is the recipe. Grill-fired Pork Steaks with smoky greens Makes 4 steaks - 2 cups greens Total time 40 minutes For the Steaks Blend;Rub onto steaks: 3 T Paprika 3 T Brown Sugar 2 tsp pepper 1 tsp kosher salt 1/2 tsp red pepper flakes 4 pork shoulder steaks, trimmed (about 1 lb each). For the Greens Saute and Add; Season with: 1 strip thick-sliced bacon, chopped 1 bunch collard greens, stemmed, chopped (3/4 lb) 1/2 cup chicken broth red pepper flakes to taste Preheat grill to medium-high. Blend paprika, brown sugar, pepper, salt and 1/2 tsp red pepper flakes in a bowl, then rub onto both sides of each steak. Grill steaks until cooked through and well marked, about 5 minutes per side. Remove from grill and let rest 5 minutes. Saute bacon in a large nonstick skillet over medium heat until crips, about 8 minutes. Add greens, broth, and pepper flakes; cover and steam until wilted about 4 minutes. Then season with salt. Serve with Tomato Chowchow and Rosemary Tomato Skewers. Tomato Chowchow Makes 2 cups 1/2 green bell pepper 1 jalapeno 1 cup tomatoes, diced 1/2 cup red onion, diced 1/2 cup prepared yellow mustard 1/4 cup purchased barbecue sauce Preheat gill to medium. Grill bell pepper and jalapeno until beginning to char, about 5 minutes. Place both in a plastic bag to steam for 5 minutes, then peel, seed and dice. Combine remaining ingredients in a bowl then stir in peppers. Serve at room temperature. Rosemary Tomato Skewers Makes 4 skewers 4 rosemary sprigs (5-6 " long) 12 cherry tomatoes olive oil salt and pepper to taste Prepare grill with foil (to protect skewer ends from browning) Preheat to medium-high. Strip the lower 2/3 of needles off rosemary springs (reserve needles for another use), then thread with 3 tomatoes. Grill skewers until tomatoes are lightly charred, 1-2 minutes, arranging needles on the foil to protect from burning. Drizzle with oil and season with salt and pepper. Re: Grill Fired Pork Steaks with smoky greens - Harborwitch - 05-29-2011 Thank you so much!!! That's the one! Dinner for tomorrow! We just got home, it was a great fun night - just waiting tables and bartending tonight. I'm back in the morning and I have a feeling Bob might be back behind the bar. |