Country-Style Ribs with Peach Ginger Glaze

Country-Style Ribs with Peach Ginger Glaze

Country-style ribs are often overlooked by alot of people.  Most people think they require a long slow braise and I use them in that respect as well for some dishes.  But most people don’t realize that whether they’re cut from the Boston butt or the blade end of the loin, they are perfect for marinating and grilling over direct heat. For slow braising I usually buy them boneless, but for grilling I prefer bone-in; it gives me something to hold on to while ripping into them.  This recipe results in tender ribs that are both sweet and savory and are sure to … Continue reading

Grilled Avocado and Mango Salsa

Grilled Avocado and Mango Salsa

So it was another night of grilling here in Southern California because it was just too darn hot to cook inside.  This time it was steak and chicken breast that I had in the freezer.  The recipe for the steak will follow soon but I just had to get this salsa on here.  It paired great with both and was a refreshing addition to the meal.  The smoke flavor from the grill really changes the flavor of both the mango and the avocado.  While Mexican food purists would probably poo poo on the idea of grilling an avocado, I cannot say enough … Continue reading

Thai Grilled Pork Skewers

Thai Grilled Pork Skewers 2

Most countries have some form of grilled skewered meat (kebab).  Although it originated in the Middle East, each country and region has adapted their own version based on tastes and available ingredients.  This version is based on a Thai dish called Mu Ping and while pork butt (shoulder) is normally used, I had tenderloin in the refridgerator that needed to be used.  Whichever cut you end up using, the result will be the same-succulent, juicy morsels of grilled meat.  Enjoy! I added 4 japones chiles (sub 1 tablespoon black peppercorns), 6 garlic cloves, stems only from 1/2 bunch cilantro, 2 tablespoons soy sauce, … Continue reading

Brined Pork Loin Chops with herb pan sauce

Brined Pork Loin Chops with herb pan sauce

I remember growing up and dreading the nights when dinner was pork chops.  The recipe was a thin pork chop seasoned with a little salt and pepper, fried in some oil then topped with a slice of onion and tomato and finally cooked with lid over the pan until it was completely decimated.  It resembled the look and texture of grey shoe leather and the taste, I’m fairly confident, was equal to eating one.  Thank goodness we don’t cook pork like that anymore, but I do get quite a few inquiries as to how to get a juicy chop that’s full of flavor … Continue reading

Grilled Ribeyes with Whiskey Gorganzola sauce

Grilled Ribeyes with Whiskey Gorganzola sauce

I know I’ve professed my love of ribeye steaks before but I have to say it again.  I LOVE them!  They have a good ratio of fat to meat which equals great flavor; maybe not the healthiest cut but who cares.  The last time I cooked these, Bone-in Ribeyes with grilled Mediterranean vegetable salad, I seasoned them with my own rub.  This time around it was simply salt and pepper because I wanted the sauce to really stand out.  While a sauce is definitely not necessary, it adds to the richness of the meat and provides fantastic flavor. Being that … Continue reading

Grilled Romaine Salad with Chipotle Caesar Dressing

Grilled Romaine Salad with Chipotle Caesar Dressing

As I’ve stated before, Caesar salad is one of my all time favorites and grilling anything in the summer is one of my favorites things to do.  So combining two of my favorites was a natural.  Grilling romaine quickly over high heat leaves wonderful char marks on the outside leaves and gives it a natural smokiness and the addition of grilled tomatoes along with the spiciness of the chipotles in the dressing compliment perfectly.  If you haven’t tried grilling lettuce, you’re in for a treat.  Enjoy! I started by making the dressing.  I my blender I combined 5 garlic cloves, … Continue reading

Pollo a la Brasa with aji sauce

Pollo a la Brasa

Pollo a las Brasa or Peruvian chicken is one of the most widely consumed foods in Peru and is one of my favorites.  It’s normally a whole chicken slowly cooked on a rotisserie over wood charcoal after a long marinade.  While I have done it rotisserie style in the past, I decided to adapt this to leg quarters and cook it over indirect heat on my gas grill.  While I do miss the added smokiness of the charcoal grill, the marinade more than compensates by adding a huge amount of flavor and lending a beautiful color to the finished chicken.  … Continue reading

Galbi-Korean grilled short ribs

Galbi

Everyone already knows my fascination with short ribs; succulent beef that becomes so tender it nearly falls off the bone after gentle braising for hours.  Those would be the larger “English” cut that divides each rib between the bone, but there’s other cuts popular in Asian cultures, especially Korea, where the “English” cut is butterflied into long strips away from the bone and yet another called “flanken”, that cuts thin strips across the bone.  This last cut became popular in Los Angeles and is simply referred to as LA Galbi and this is the cut I used for this recipe.  Galbi means “rib” in … Continue reading