Wow Guys it's been a crazy Month, Graduating College, Waiting on grad schools and playing baby sitter its been a crazy time but I'm back to report on my cooking adventures along the way.
Recently it's been hot out and I mean 90F HOT. It finally feels like summer and when I think summer I think grilling out and spending time with family. I think fresh fruits and veggies, I think spicy and savory. So what better kind of thing to make than to grill out with the family.
I chose to make Spicy adobo Pork Kabobs and Sweet Sugar snap Pea Salad. I get inspiration from recipes I see in magazines all the time and there have been a lot of recipes about kabobs lately.
First a little back ground.
Who doesn’t like the idea of cooked meat on a stick, everything tastes great on a stick. Well ok maybe not everything… Kabobs could originate as far back as cavemen or at least the term was coined in South Atlanta Georgia, when a food company decided to use it as a fast food restaurant. Its Old fashioned fast food I guess you could say. Kabob is an English term for many types of food, hence the variety of items found on a kabob. It is the variety that separates them from being cooked meat on a stick to being a cooked meal on a stick. Traditional Kabobs have Pork on them so to keep in tradition we will be using pork chops.
I have altered these recipes a little bit because of the amount of spice and the picky audience I cook for (My little Brother).
First the main course:
Spiced Pork (and chicken) and Cherry kabobs. 1-3 hours
2 canned Chipotle Peppers in adobo sauce, plus 1 tablespoon of sauce- Important if you are sensitive to spicy use the sauce sparingly ie 1 tsp and only one pepper, these are extremely spicy the first time I used them in a recipe I over did it cuz Im tough and can take the heat *Eye Roll* trust me I regretted it.
1/3 cup fresh orange juice
3 tablespoons lime juice
1 tablespoon balsamic vinegar
2 tablespoons of tomato paste
1 teaspoon coriander- coriander is used to give a smoky spicy feel it really brings heat to the dish, again I say if you are sensitive to spicy do not even add this to the sauce trust me when I say you wont be missing any heat
½ tsp salt
¼ tsp ground black pepper
1 lb Pork tenderloin or chops (Or chicken) cut into 1 inch pieces
1 lb cherries pitted and stemmed
If you are making this to eat with in an hour preheat the grill, if you are making this to eat in a few hours hold off on preheating the grill.
Place the first 8 ingredients in a food processor or blender and puree until smooth.
Cut the pork into 1 inch chunks and set a side in a separate bowl.
If you are cooking in a few hours toss the meat with ¼ cup sauce and set aside covered to really soak up the sauce.
If you are eating immediately toss the pork in ¼ cup of the sauce and begin assembling the kabobs alternating meat with cherries. Use the remainder sauce to brush with sauce during cooking.
While grilling: let cook on one side until pork releases easily from the grate about 2 min, flip, brush with sauce, grill for an additional 2 min then flip again and brush with sauce. Continue this cycle until the pork is nearly white in the center, it will complete cooking while it cools and this will keep it from becoming dry.
25 g protein
467 mg sodium
The side dish I chose was a veggie recipe I was just dying to try. I love sugar snap peas and blackberries so obviously this was going to be good.
I cooked this while the kabobs were cooling
Sweet-and-sour BlackBerry Snap Peas
1 ½ tsp oil
12 oz sugar snap peas, halved on an angle if large
2 tablespoons water
6 oz blackberries
1 ½ tsp honey
1 tsp red wine vinegar
Heat oil in skillet over medium-high heat.
Add peas, sprinkle with salt, and stir
Add water, cook, and stirring until the water has completely evaporated and the peas are bright green and tender about 2 min
Transfer the peas to a serving dish
Add the black berries, honey, and vinegar to hot skillet, cook swirling the pan until the vinegar evaporates and the berries are glazed
Scatter berries over the peas
127 mg sodium
Thanks for reading if you have any chef requests or cooking related questions please let me know.
These Recipes came from the June Issue of Shape Magazine.