Thursday, June 13, 2019

Some Grilling Notes

Grilled vegetables.The grilling season is upon us, so it’s time to expand our summer cooking horizons. Our most infallible item is still grilled salmon, but we’ve tried a few new things as well.

Salmon


Ridgefield's summers are great.I marinated the salmon in mixed garlic-lemon zest-lemon juice-olive oil-salt mixture last time. It had a bit of added flavor, but on the down side it separated from the skin and somewhat fell apart on the grill. I still like it as a variation of the plain grilled salmon, which I’ve grew quite tired off by now.

Grilled Italian sausages


Ignat, Vika and Alisa weekend.Of course we’ve grilled them before, but on occasion they were under-cooked inside or somewhat burned outside. So after doing some research we found that the secret step to insure evenly cooked, juicy and crispy on the outside sausages is poaching. Pretty much you put them in cold water, bring to a boil, let simmer minute, turn the heat off and let them cool in the pot.

Roasted peppers and onions


Welcoming summer.This is not a dish cooked on the grill, but it came out so nice, that I wanted to put it here before I forgot all about it. We found the recipe bounded together with the sausage recipe. Just in case the link will stop working: I mixed 6 bell peppers, large sweet onion, 6 tomatoes, 4 garlic cloves, a few tablespoons of balsamic vinegar, salt and olive oil. The vegetables were julienned, cut and sliced to my liking. I did not have any fresh basil on hand, but I’m sure adding it would have only enhanced the flavors. I roasted the vegetables in 370 F degree oven for a little over an hour, turning twice.

Steak


Thick ribeye steak.This is not a new item for us either, but Daniel keeps experimenting with different cuts of meat. He figured out that the steak thinner than an inch comes out too dry and he actually liked the 2 inch rib eye the most so far. I marinated it in salt, pepper, oil and a few dashes of Worcestershire sauce for about an hour. Not sure if that made the meat better, but it’s a possibility.

Corn


Marshmallows.We used to grill corn wrapped in foil, but I wanted to see if we can avoid this time consuming and waste-producing step. Turns out that you can. More over, the cooking time is shorter and the corn has more flavor! So we simply removed the husks, grilled the corn on medium heat for about 10 minutes turning once and rubbed it with butter right after, while it was still hot.

Pineapple


Grilled pineapple.We always loved pineapple in Brazilian steakhouses, but never grilled it at home before. I think Ilya got us excited about grilling it after our Canadian trip, so we tried it and the results were pretty nice. The process is simple — cut pineapple in wedges first, then cut the core and the skin off, then coat with a mixture of brown sugar and cinnamon and grill.

Pork


Well done marshmallows.We’ve tried some recipe last year, but I can’t remember what it was. This time we marinated pork chops in mashed onion (I used an immersion blender to mash it), salt and pepper mixture. This is actually the recipe that I got from Illona for pork shish kebab, but we don’t have a mangal yet, so we just tried it with chops. They came out pretty well — soft and onion-y.

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Tuesday, February 21, 2012

Pork Chops with Cranberries

I planned to cook pork with ginger and apples for today’s dinner, but the store was out of ginger. So I bought a bag of fresh cranberries instead (they were conveniently located underneath an empty ginger box) and figured that there must be some pork-apples-and-cranberries recipe on the net.

Not surprisingly, there are many. I picked this one, but enhanced it to my taste. It came out better than I expected. I will cook it again (hence the post)! So here is what I used: Continue Reading
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Sunday, August 14, 2011

Pork Chops & Green Beans Salad

Pork Chops & Green Beans Salad.What I like about this meal idea is that it can be easily cooked on a week day, but it is still sophisticated enough for a weekend special. I did not use any recipe for pork chops, but rather added ingredients based on common sense. The salad idea was taken from one of the wonderful cooks (Клара_С) of kuking.net forums.

For pork chops I used:
  • 4 pork chops
  • 1/2 sweet onion
  • 1/2 lb fresh mushrooms
  • 2 tablespoons vegetable oil Continue Reading
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Friday, July 29, 2011

Bigos

Bigos — Polish Hunter Stew.I cooked this Polish version of cabbage stew last night. It came out nicely, although I think that I slightly overdid sauerkraut (I added 2 lb). I made it on a spicy side too since that’s the way I like it. The recipe is a courtesy of Polish Mama on the Prairie.

Bigos reminded me of sauerkraut “щи” which was (and still is) one of the favorite soups of my stepfather. My mom cooked it when she was visiting us this winter, and I ate 3 bowls of it in one setting. I think that next time I will buy a sauerkraut variety from the Russian store — it is less sour than the one I got in the American supermarket. I also very much like the part where everything is loaded into the crock pot and no further supervision is required.
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Monday, March 21, 2011

BBQ Pork Ribs & Other Good Stuff

BBQ ribs.Last weekend was quite nice!

On Saturday, I’ve decided to try out a super-easy barbecue pork ribs recipe from Allrecipes.com. I thought — it sounds so simple and will be cheaper than going to the restaurant, plus we can invite Maruks over, get some beer, watch KVN and have lots of fun! ) Since it was on such a short notice, Maruks weren’t able to come, but Danya and I decided to proceed with the plan anyway. )

Preparing the ribs.So on Saturday afternoon, while Danya’s mom went for a walk with Aroshka, we went grocery shopping. By the way, our local Pathmark will be out of business in less than a month. We don’t shop there often, but it’s still nice to have an option. I am holding fingers for the Whole Foods, although it is probably not very likely.

I am slightly annoyed by the Pathmark — they declared a store-wide 10%-40% sale, but they canceled all regular sales, so a lot of stuff that we buy comes out more expensive after this discount (for example, they always used to have some bread “on sale” for $2.99, but now they only give you 10% off the full price of $4.49, which brings the price down to $4.04 only).

BBQ ribs with french fires and corn. And beer.When cooking the ribs, I slightly modified the “just rub them in barbecue sauce” recipe. I rubbed them with paprika, onion and garlic powders and used half pork marinade and half barbecue sauce for rubbing. No extra salt was necessary. I marinated the ribs for 1.5 hours only, but baked them an hour longer than the original recipe calls for (3.5 hours total) in 300F oven. For the side, we used half-made stuff, which still comes out less expensive than the restaurant would have been (especially if you consider gas, tax and tip) — frozen french fries, pre-cut coleslaw (I just added some mayo, vinegar and sugar to it) and fresh corn (rubbed it with salt and butter, wrapped in foil and baked in the oven along with the french fries).

It all came out really nice, and was complemented greatly by the Blue Point blueberry ale. ) I drank probably half a bottle, so there was no need to discard any milk due to alcohol consumption. ) And KVN of course was as funny as ever! Too bad they only let 2 teams pass with each round of the 1/8 game.

Blueberry beer.The weather got much colder again, by the way. Truth to be told, I am relieved by this. I like springs and falls in NYC, but summers get really nasty really fast. So thank you, but no thank you — let me enjoy the cooler days for a short while longer. )

On Sunday Danya and I went for a walk with Aroshka — I properly enjoyed it. ) Later in the day we celebrated Sasha’s 30th birthday at his parents. His mom prepared a delicious dinner and made a collage of Sasha’s pictures at different ages (the guests were supposed to guess how old he was on each one). It was a nice, nice celebration. Originally we planned to take Aroshka with us, but he was a bit fussy, so we left him at home with Danya’s mom. I half regret not taking him (since I like showing him off to people, ha-ha), but I realize that I was able to relax much better without a fussy, wiggly infant on my lap. )

Alena near Sheepshead Bay Canal.And in the evening we got a short visit from Maruks. We just drank some beer and tea (I recently ordered a whole bunch of nice teas from DavidsTea Company), and chatted about little stuff. Just like old times — well, maybe with the exception of some topics like baby poop, baby sleep, traveling with babies, etc. )

And I want to finish my post on an unrelated topic. We are all very sad about what is happening in Japan. As a person who grew up in a country which got about 60% of Chernobyl fall out, I am much more scared of radiation than of earthquakes and tsunamis (although those are very devastating too). ( Please donate if you can (all major consumer sites have donation links) — every little bit counts!

Sheepshead Bay canal.
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Pork with Apples, Ginger & Honey.Мясо по-валлийски мы попробовали в гостях у Игната. Нам очень понравилось! Вика любезно прислала мне рецепт, и вчера я выбралась это блюдо приготовить. Моей маме тоже понравилось! С фланом я не заморачивалась (хотя он тоже был вкусным), а просто подала на гарнир пюре и маринованые грибочки. Спасибо, Вика!

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Saturday, February 21, 2009

BBQ Pulled Pork Sandwiches

Home made BBQ pulled pork sandwich.Yesterday my husband was working from home, and I recruited him for some dinner cooking processes. I must admit that it was a strategically sound move on my part, since last night’s meal came out quite delicious.

A world of caution here is that you should not overpower your better half with a long list of duties, but pick a recipe which requires minimum effort. Let me present you one of those – barbecue pulled pork sandwiches! I took the recipe from allrecipes.com and used some modifications suggested in the comments. Continue Reading
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