Okay. So I admit it. One of the ways I express my creativity is through cooking. I suppose that isn't a surprise since my form is significantly more rotund than it was when I was younger, and I come from a family of cooks but unlike my the vertically challenged rest of the crew I am a mere 5 feet.
I can't tell you how many artists I know are gardeners, and if not gardeners then straight out COOKS. The beauty of being a gardener and a cook is that as the bounty rolls in you just have to get more and more imaginative. This is late in the season because we started with high heat early on...like all of North America...so we are seeing the peak of the season early. Drought has all but destroyed the crops and four inches of rain in a few days after all that dry doomed what is left. But I wanted to have a revolution on the barbecue before it rains again. I had a ripe pineapple on the counter and grilled pineapple salsa has been the condiment of the summer. We like the cooking shows and in particular "Chopped", which currently is having a grill master series. They influenced me this way:
I took my pineapple slices and added SALT, pepper, brown sugar and cayenne pepper. Sweet caramelizing on sweet with a spicy kick. Awesome. And if you have to break up with someone at least take the family recipes. Turns out the family recipes were some of what I value most! To get near the original recipe but with my own twist I soaked 4 boneless pork chops (2 for lunch for each of us tomorrow) in soy sauce, balsamic vinegar, garlic powder, red pepper flake and salt and ground black pepper. In a bowl I combined Ken's french dressing (the old divorced family secret always was applied to lamb), soy sauce, brown sugar, granulated garlic, red pepper flake and ground black pepper. The pineapple slices and pork hit the grill at the same time, and I reserved the french dressing based sauce as if it was BBQ sauce. Essentially it was! After 3 minutes I flipped the chops and applied the sauce. Flip and apply...flip...rest. Yum freaking yum. What is your favorite food to BBQ?
I can't tell you how many artists I know are gardeners, and if not gardeners then straight out COOKS. The beauty of being a gardener and a cook is that as the bounty rolls in you just have to get more and more imaginative. This is late in the season because we started with high heat early on...like all of North America...so we are seeing the peak of the season early. Drought has all but destroyed the crops and four inches of rain in a few days after all that dry doomed what is left. But I wanted to have a revolution on the barbecue before it rains again. I had a ripe pineapple on the counter and grilled pineapple salsa has been the condiment of the summer. We like the cooking shows and in particular "Chopped", which currently is having a grill master series. They influenced me this way:
I took my pineapple slices and added SALT, pepper, brown sugar and cayenne pepper. Sweet caramelizing on sweet with a spicy kick. Awesome. And if you have to break up with someone at least take the family recipes. Turns out the family recipes were some of what I value most! To get near the original recipe but with my own twist I soaked 4 boneless pork chops (2 for lunch for each of us tomorrow) in soy sauce, balsamic vinegar, garlic powder, red pepper flake and salt and ground black pepper. In a bowl I combined Ken's french dressing (the old divorced family secret always was applied to lamb), soy sauce, brown sugar, granulated garlic, red pepper flake and ground black pepper. The pineapple slices and pork hit the grill at the same time, and I reserved the french dressing based sauce as if it was BBQ sauce. Essentially it was! After 3 minutes I flipped the chops and applied the sauce. Flip and apply...flip...rest. Yum freaking yum. What is your favorite food to BBQ?
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Grilled peaches (after soaking in Captain Morgan's for an hour or 2)
All right. I bought my Captain Morgan's 'cause the peaches are in...
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