Posts Tagged ‘garlic powder’
It was almost Labor Day, and in Southern California, you know that it is going to be hot through the holiday. Such days are excellent for barbecuing, but I get tired of regular barbecue sauce, and I didn’t feel like having Highway Chicken either. What to do, what to do?
I remembered I had some packets of True Orange that I hadn’t even tried yet, so I thought I would make an Asian orange glaze for the chicken. Then I thought that Asian green beans would be good – but it was too darned hot – so went to the freezer to see if we had any green beans. No luck, but we did have a package of frozen Asian mixed vegetables. Asian Vegetable Medley salad was the way to go.
If you haven’t tried the True Citrus products, you’re missing something wonderful. There is True Lemon, True Lime and True Grapefruit, as well as lemonade. The product comes in little packets, and has no preservatives, just crystallized citrus. It’s wonderful for making sauces because there is no extra liquid. All are wonderful in water, or mixed to make drinks. I have plenty of recipes, just have a look.
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|One Corn Tortilla||One Flour Tortilla|
Recipes in this Post
I love to find uncommon cuts of meat on sale. I found a flank steak that I was planning on stuffing, and put it in the refrigerator, hoping that it would get cool enough to warrant heating the kitchen to cook it.
Alas, that did not happen, and to prevent that meat from getting freezer burn, I decided to make tacos out of it.
I won’t use taco seasoning packets, they are full of fillers, salt and preservatives. Why pay for that stuff when you can make it at home – without all the nasty fillers and preservatives.
The great debate about tortillas. When Hernán Cortés invaded the Aztecs, they were using corn tortillas. Wheat tortillas are a relatively recent import. Their popularity was driven by the low cost of inferior grades of wheat flour and by their ability to keep and ship well. Wheat tortillas don’t have much flavor, and are probably popular because their appeal to bland American taste buds. But, those taste buds need to change, as corn is a lot healthier than wheat, as you can see in the comparison table.
Recipes in this Post
Well, our Weber is going South of the Border tonight, and I’m making Barbecued Mexican Shrimp Stuffed Red Snapper Packets with Roasted Red Peppers, Avocado and tortillas.
I’ve really been into grilling for the past few days, Barbecued Asian Pork Chops, Barbecued Fillet Mignon with Blue Cheese Crumbles, and last night I barbecued a chicken. Tonight is Friday, so no meat. But I did have some red snapper in the freezer, and some cooked shrimp as well. I thought I could stuff the snapper with the shrimp, and as I was chopping it up, it occurred to me if I added spices and cabbage, it could become South of the Border.
I received a Blue Ribbon for Roast Pork with Balsamic Mustard Rub!
Well, what to you know about that! Spane got the mail today, and he said I had mail, and handed me a padded package. I didn’t think it was for me, I hadn’t ordered anything.
So, I tore the envelope open, and inside was a Blue Ribbon and a certificate from Just A Pinch, where I had submitted my recipe for Pork Roast with Balsamic Mustard Rub. I was stunned, to say the least, and then I visited their site, and this is what their Test Kitchen had to say:
The seasoning in this recipe is a perfect blend. Spicy and flavorful, hearty and super satisfying… Enjoy!
Just A Pinch!
Well, thank you so much Just a Pinch, specifically Janet Tharp, the head tester, chief cook and bottle washer!
I have to highly recommend this site as not only are they hosting one of my recipes, there are literally hundreds of fabulous recipes available. This is place I bookmarked and visit often.
I have also joined a few discussion groups at Just a Pinch, and would like to visit other food bloggers who are members of Just a Pinch. I would like to share their recipes here as well, with permission, of course.
Good cooking to all!
Recipe: Pork Loin with Balsamic Mustard Rub
- 1 pork loin roast
- 1/4 cup Balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon Zatarains or other Creole mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 1/2 teaspoon thyme
- Mix all the ingredients together and rub this on the roast, coating it well. Let it sit in the refrigerator for at least a half an hour before putting it on the grill.
- When putting it on the grill, put it on direct heat, and rotate to seal all the sides, about five minutes, then cook the rest of the time in indirect heat, covered until the roast reaches 165 degrees, about 20 minutes.
If you are going to be doing this indoors, then heat an iron skillet on the stove top, brown all sides of the roast, then put in the oven for the rest of time, about 20 minutes.
Culinary tradition: Creole
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.