Cilantro Marinated Pork Chops


Cilantro Marinated Pork Chops
This is an interesting combination of flavors that I tried by Pork loving Michael Symon. It’s an overnight must or up to 2 days. If you love cilantro, you will love this recipe.
Recipe type: Main
  • 1 tablespoon Dijon mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • Grated zest of 1 lime
  • ½ cup chopped cilantro
  • 2 thick cut Pork Chops (about 1 to 1 ½ inch thick)
  1. Combine the mustard, salt coriander, cumin, paprika, lime zest, and cilantro in a large zip lock bag and add the chops. Shake and massage the bag to coat the pork evenly and refrigerate overnight or up to 2 days. (The longer the more intense flavor of the herbs)
  2. When ready to cook, let the pork sit out for about 10 minutes before grilling.
  3. Heat your grill till about medium high and grill the chops until medium, about 4 to 5 minutes per side. Remove from grill and let rest for about 5 minutes. It’s ok if slightly pink in the center, means it will be juicy! It tastes great topped with arugula and a little olive oil.


V Favorite Dry Rubbed Ribs


V Favorite Dry Rubbed Ribs
Dry rub is by far my favorite type of Ribs. While bbq sauce is awesome too, I personally prefer going dry. This is a pretty common blend of ingredients for a dry rub. This one I just happen to like a lot! Plan ahead because this is an overnighter.
Recipe type: Main
  • ¼ cup cider vinegar
  • 4 teaspoons kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon paprika (Hungarian if you got it)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon dried mustard
  • 1 teaspoon chipotle powder
  • 2 slabs of baby back style rack of pork ribs
  1. Start by brushing both sides of the ribs with the vinegar. Thoroughly combine all the spices and liberally rub this mixture, and I mean massage those ribs good. Wrap the ribs tightly in plastic wrap and let sit overnight in the fridge to marinate.
  2. When ready to cook, heat the grill about low to medium. You don’t want it to be to hot cause it will burn off the awesome spices. If using wood chips in the grill, try apple-wood.
  3. Put the ribs up high to slow cook them. If you don’t have a grill set up for that, make sure your heat is low. Cook for 2 hours, turning constantly making sure they don’t get burned.
  4. To serve, cut the slabs into double or triple ribs.
  5. Serve with any bbq sauce if you like, but try them first without. I’m confident you won’t need any.


Grilled Chicken with Creamy Grits and Mushroom Sauce


Grilled Chicken with Creamy Grits and Mushroom Sauce
Grilled Chicken with Creamy Grits and Mushroom sauce. This dish is delish! Taking cooking classes at the “Wooden Spoon” is helping me to created meals my husband keeps asking for. I personally like to let the chicken marinate all day to help bring out the rosemary flavor.
Recipe type: Main
Serves: 4
  • For the chicken, get this going early!
  • ½ cup olive oil
  • 4 tbsp chopped garlic
  • 2 tablespoons chopped fresh rosemary
  • 4 skinless chicken breasts
  • For the sauce;
  • 2 cups beef stock or canned beef broth
  • 2 cups chickens stock or canned low –salt chicken broth
  • 5 ounces thinly sliced pancetta, cut into matchstick-size strips (about 1 cup)
  • 8 ounces fresh white button mushroom, stemmed, sliced (about 3 cups)
  • For the Creamy Grits;
  • 3 cups chicken stock or canned low-salt chicken broth
  • 1 cup whipping cream
  • 4 tbsp (1/2 stick) butter
  • 2 cups quick-cooking grits
  1. Make chicken
  2. Mix oil, garlic and rosemary in 13 x 9 dish. Sprinkle chicken with salt and pepper. Add oil to mixture; turn to coat. Cover and refrigerate chicken at least ½ hour, turning once.
  3. Bring stock, cream and butter to simmer in heavy saucepan over medium heat. Gradually, whisk in grits. Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.
  4. Sauce:
  5. Boil both stocks in heavy medium saucepan until reduce to 1 cup, about 15 minutes. Remove from heat.
  6. Cook pancetta in a 10” cast iron skillet over medium-high heat until crisp and golden about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and sauté until golden about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 15 minutes. Mix in pancetta and sage.
  7. Meanwhile prepare stovetop grill, both at medium high heat. Remove chicken from marinade. Pat dry. Grill until cooked through, Turing occasionally, about 10 minutes.
  8. Place grits on plate. Place chicken on top of grits. Spoon sauce over chicken and grits.
  9. Serves 4.


Lamb Loin Stuffed Spinach Cheese Spiral


Lamb Loin Stuffed Spinach Cheese Spiral
Recipe type: Main
  • 10oz Lamb Loins split carefully down middle to lay flat and pound till flat. Set aside
  • 5oz Raw Cheddar Cheese or organic if can’t find raw.
  • Hand full of fresh baby spinach
  • Marinade:
  • ⅓ C Olive Oil
  • 2 T Sesame oil
  • 1 T Nama Shoy
  • 2 T Red Wine Vinegar
  • 1 T Lemon Juice
  • 2 T fresh Oregano chopped
  • 2 t finely chopped garlic
  • 1 t Red Pepper flakes
  1. Wisk well all marinade ingredients together in a bowl.
  2. After pounding the loin flat, place in Ziplock bags, pour the marinade in the bags with loins and make sure the marinade covers all the loins evenly. Lock the bags and lay flat in the refrigerator overnight. Meanwhile, prep the cheese to be ready for rolling the next day. Thinly slice the cheese long length, about 4 to 5 slices per loin. Store in refrigerator till next day
  3. About 30 minutes before serving, remove loins from marinade, lay flat on board.
  4. First place baby spinach flat on the loin followed by the cheese slices. Roll the loin with the spinach and cheese from the long end till you reach the other end.
  5. You have two options for preparing”
  6. ) Slice in ⅓ inchs and lay flat on serving plate raw.
  7. ) Before slicing, place toothpics to secure the roll, lightly sear on med heat till lightly browned. Then slice and place on serving plate rare.
  8. These make wonderful appetizers to pass around on a nice serving tray garnished with fresh oregano springs or fresh thyme leaves. As a Main course, it is very savory and beautiful looking on your plate.
  9. Enjoy!!


Bison Tartare


Bison Tartare
Tartare is an excellent way to prepare raw meats. The process is pretty rapid, and results in slightly to very spicy meats suitable for use as an entrée or appetizer.
Recipe type: Main
  • 8 ounces bison meat chopped in tiny cubes (approx ¼ inch)
  • 1 T whole grain dijon mustard
  • 1T red wine vinegar
  • 1t extra virgin olive oil
  • 1 T minced red onion
  • 1t finely chopped Serrano chili
  • 1 t paprika
  • 1 t chopped garlic
  • CelticSalt and Pepper to taste
  1. Mix together bison meat, mustard, vinegar, onion, serrano, paprika, and garlic. Season lightly with salt and pepper
  2. Knead lightly with your fingers until all ingredients are well mixed together, then pack into two ramekins (1/2 cup size). Cover with saran wrap. Refrigerate for 30 minutes.
This is very nice to place on a bed of mixed greens. Serve with garlic toast points.


Flank Steak Marinade


Flank Steak Marinade
This is a simple recipe with excellent results. It only needs an hour to marinate, but the longer you let it sit, the yummier it will be. Its awesome in tacos!
Recipe type: Main
  • ½ cup olive oil
  • ⅓ cup soy sauce
  • ½ cup onions chopped
  • 4 large cloves garlic
  • Juices of 3 limes
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • 2 pounds inside flank steak
  1. In a large bowl, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and mix well.
  2. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator. Turn the bag over and let marinate for another hour.
  3. Remove steak from bag with tongs and grill. For medium rare, cook for 5 mins exactly on each side. When finished cooking, place in aluminum foil wrap, and allow to sit for allow to sit for 10 minutes.
  4. Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice.