Skip to main content

Summer BBQ: Herb-Marinated Pork Loin; Amish Slaw; and Tabbouleh

When it is hot, as it has been for the last several days here in Boston, I tend to avoid turning on the oven as much as possible, and use it as a great excuse to dine outside. I've had several Ina Garten recipes that call for grilling that I end up broiling in the toaster oven due to lack of motivation to fire up the grill. Finally, however, we tried Garten's Herb-Marinated Pork Tenderloin on the bbq.

It is really very good...especially in the summer when you want a "lighter" meat. I'm not totally sure how I feel about lemon and pork, to be honest...there is a moment of adjustment when I first taste it, but then it is decidedly delicious. I think the fresh rosemary, thyme, garlic, and dijon save it. The lemon sort of "summers up" these more traditional pork seasonings.

Now, looking back at my blog, I can't believe I haven't already blogged my Amish Slaw recipe...it is part of what I call the Summer Salad Marathon (SSM), but I actually make it several times a year. It goes with everything, but I particularly like it with pork (again, there is dijon mustard involved). I'm not a fan of creamy coleslaw, generally speaking, so this is a great alternative. I've adapted the recipe enough to call it my own.

R's Amish Slaw
  • 1 medium head of cabbage, cored and shredded
  • 1 medium red onion, finely chopped
  • 1/2 cup sugar (the original recipe calls for 1 cup and I find it makes it too sweet...but if you can adjust the amount of sugar you use to your taste).
  • 1 cup apple cider vinegar
  • 1 tsp salt
  • 1 tsp celery seed
  • 1 tsp sugar
  • 1 tsp dijon mustard
  • 3/4 cup oil (I use canola...you are going to boil it)

In a large bowl, toss together cabbage, onion, and 1 cup sugar. In a small saucepan, combine vinegar, salt, celery seed, 1 tsp sugar, mustard and oil. Bring to a boil, cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.


Lastly, I'm on a Mediterranean kick, so I made tabbouleh (pick your own spelling) for the first time. Most recipes are pretty much the same, but I grabbed mine out of this budget "Meze" cookbook I picked up awhile back. You basically just have to be willing to chop a lot. I don't recommend using a food processor, or being careful if you do, particularly with the parsley and mint, because it can pulverize it too much. One of the great aspects of tabbouleh is its texture--the bulgar wheat, with the veggies and the fresh mint and parley (lots of it!).

Labels:

Comments

Post a Comment

Popular posts from this blog

Winter Farmers Market: Sautéed Scallops and Herbed Rice

Somerville, MA is a great city. I love living here, and this year's new Winter Farmer's Market just added to my joy. It runs between now and March, and it has been inspiring to see people trudging out in the cold, ice and snow, to the Armory (yes, the market is inside). This past Saturday, I stocked up on locally grown leeks and potatoes, grabbed some hot Italian sausage from Stillman's , and then ventured upstairs to buy some FRESH FISH from Jordan Brothers Seafood. Yes, that's right: haddock from Gloucester, and scallops from Maine. Not frozen--fresh. When she showed me the scallops I might have cried, just a little. Oh, and I picked up a baguette, brioche, and potato bread. Scallops don't require a lot of fuss, but are easy to overcook. I pulled out my San Juan Classics Cookbook (San Juan Islands in the Pacific Northwest, not Puerto Rico) and went straight to the shellfish section where I found a recipe for "Sautéed Prawns or Scallops" from Thibert...
3 comments
Read more

Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas

More Quinoa!  This was healthy, easy, and, "a way I actually *like* quinoa" as reported by my husband.  The recipe is here , and I made the following notes: stir the quinoa in the oil and leeks for 2-3 minutes before adding the broth definitely use low-sodium chicken broth---quinoa absorbs salt very well and I found that the regular chicken broth was too salty.  If you are using homemade stock or veggie broth, you are probably fine. I will add the snap peas last next time (with the artichoke hearts). I like my peas to retain their "snap." This is really a terrific meal for summer or to bring to a potluck.
2 comments
Read more

FSP Lime Chicken with Currant Wehani

Serves 2 INGREDIENTS 2 chicken breasts, sliced juice of one lime kosher salt Penzey's "Florida Seasoned Pepper" 1 tbs unsalted butter 1 tbs olive oil 1/2 large yellow onion, chopped one large clove of garlic, chopped blanched slivered almonds 1/2 cup white wine 8 oz. Wehani rice (cook acc. to package directions: 35-45 min.) 1/3-1/2 cup dried zante currants INSTRUCTIONS start Wehani rice (prepare acc. to package directions, you can substitute broth for water...if using water, throw a pinch of kosher salt into the water. I also add a pat of butter.) while rice is simmering, prepare chicken slices by rubbing with kosher salt and Florida Seasoned Pepper (can substitute lemon pepper), half of the lime juice, and set aside in a medium frying pan with lid, heat olive oil and butter over medium heat. Add onions and garlic to the pan, cooking until translucent (onions) Add almonds to pan and saute for 3-4 more minutes add chicken slices, browning on all sides. add other half of ...
2 comments
Read more