Tuesday, August 17, 2010
Grilling Pork Chops
4-6 pork chops, about 1/2 inch thick
'Mrs. Dash' Original Blend seasoning
Lay the chops on a cookie sheet. Sprinkle 2-4 drops of Liquid smoke on each. Sprinkle the Original seasoning on as heavily or lightly as you wish. Sprinkle with salt, as the Mrs. Dash does not have salt in it. Let stand for 20-30 minutes for the seasonings to 'soak' onto the meat. Grill about 6 minutes on each side. No need to season the other side of the meat, unless you want to do so.
Teriyaki Pork Chops
4 Pork chops, about 1/2 inch thick
black pepper, optional
Mix 1/4 cup of soy sauce and 1/4 cup of brown sugar together. Add 1 tablespoon of garlic and mix again. Put pork in a plastic bag, then pour mixture over the pork. Allow the sauce to marinate on the pork for about 30 minutes. Grill, turning once. You may sprinkle pepper on one or both sides if you like.
Thanks, Arlene, for sharing these great recipes!
Thursday, August 12, 2010
Tuesday, July 27, 2010
Oh, just me? Liars.
Unfortunately, that statement is true. I ran my hiney off in highschool, gained a little bit in college, discovered every local establishment in the downtown Oklahoma City area - and now I'm a proud member of the local gym.
However, it must be stated that even though I go to the gym 4-5 times a week, if you're not eating healthy, you're in a lose-lose situation.
So I'm assembling a grocery list. Healthy items. Fresh Produce. Pork.
I'm buying a crock-pot.
Tuesday, July 20, 2010
Back to the cooking. We picked fresh limes from a tree right outside of the agricultural center. [This center served as an agricultural extension office for demonstrations and classes for the community.] The meat was allowed to marinate in the freshly squeezed lime juice for a few hours.
For those of you (all 4 of you who publicly follow this blog, as well as the others who would rather send an email or text message to comment) who know how limited my cooking skills are right now, this may seem bazaar. I knew I was going to grill the meat; but I really wanted them [the lovely guinea pigs who didn't know I wasn't a cooking expert] to like it.
Salt, chili powder, garlic powder, and something..... greenish. (there wasn't a label) I really wish there was more to it, but there wasn't, it was simply basic.
And this is the only picture you get to see of the sweaty, makeupless, sanitized hands, Goat-Meat-Grilling-Fool. But, just look at that rub! I guess my time watching the grillers during tailgating season is paying off!
Monday, July 19, 2010
During the cheese-making class, our interpreter skipped class.
So, we translated the class ourselves. This was team work at it's finest.
Don't get too excited - I've only been back in the office for 4 hours - I'll get that post up asap, though. Promise.
Thursday, July 1, 2010
Monday, June 28, 2010
Here's the test: If you stumble upon a weekend that includes [but is not limited to] sunburns, fried chicken, fried okra… and gravy – it is officially [one hundred percent, is-orange-sold-in-Stillwater] summertime.
The goal of summer is to learn the basics – and lose 15 pounds [ha – jokes on me, right?]. But, it’s also my firm responsibility to act my age. So I don’t regret missing out on the How-to of fried chicken – driving those Western Oklahoma roads were sure worth it.
BUT. [read as: extremely excited] We did get back in time for gravy – making.
So here's how it works.
First, you make fried chicken. (Or in this case, your manfriend's mom makes delicious fried chicken.)
Then, you remove the chicken from pan and firmly threaten all standbyers that if they don't wait until dinner time and if they even think about touching the chicken before seated at the table - they'll be waiting for scraps with the dogs.
::Laughing:: Donna didn't say that - but she should have.
Ok, seriously. After you remove the chicken from the pan - leave the heat on medium-ish. You save just a little bit of grease (Maybe 3 or 4 tablespoons). Don't worry about the crumbs - they add flavor and texture to the gravy!
Next, add flour. I can't give you percise measurments. You just add until it's not soupy looking. Add salt and pepper. (Maybe I'm vanilla in this aspect - but I never add salt or pepper unless I've tasted it - you can always add more later.)
Then, add milk. The milk/flour combo allows the gravy to thicken - just like your grandma made it. So the more milk, the thinner the gravy.
Then. It's like magic. But - don't forget to stir the WHOLE time or then it will burn, and no one appreaciates a house smelling like friend chicken and burnt gravy.
I've decided cooking isn't hard. It just requires you to put your A.D.D. on the back burner, follow directions and go with your gut.
But here's the thing. I spent that last 19 years of my life in a classroom following directions and keeping my Abstract-Randomness at bay. Maybe they should have added "going with your gut" to the mix a little more.
::UPDATE:: They Boss's Boss (aka Melissa) sent over a Blogging Present! Check it out!
So a little note from the Cooking basics section:
"Cutting Boards: stock up on two. Reserve one soley for raw meat, poultry, fish, and shellfish and the other for ready-to-eat foods."
Did anyone else just wonder when they were ever going be cutting up shellfish?
P.S. My apologies on the picture quality - I was so excited and the iphone was the closest camera.