Have a safe and happy Labor Day celebration!
Sweet and Savory Roasted and Grilled Corn on the Cob
One of the sweetest bounties offered during the summer months is corn, specifically, corn on the cob. It is sweet, yet savory, crisp and certainly an all around favorite - it's hard to go wrong with corn.
Cabbage is one of those vegetables that I think gets overlooked a lot. It's pretty darn versatile and lends itself to so many different uses. Here's a vinegary cabbage slaw that is a Central American staple at meal time. Each country has its own take on it. This recipe, given to me by my father-in-law, is the Nicaraguan version I am most familiar and totally infatuated with.
If you haven't brined your meats before grilling you are missing out on the chance to present the most moist and delicious meal your guests have had. If you are grilling pork, turkey or chicken this holiday weekend, check out my post on how to brine and what to brine. You'll also find a convenient chart which list the cut of proteins to brine, time and the brine formula for each.
I use this marinade for beef or pork. It's a bit robust, really compliments and stands up to these heavier cuts. You may have noticed that the title to this post shows version 1 and 1.1 for the marinade and that's because when I grill pork, I add one extra ingredient ... achiote paste! I love how it enhances the flavor of the pork and it gives it a nice reddish tone which looks awesome once it is grilled!
Orange, Ginger-Soy Grilled Chicken
Smokey n' Sweet Steak & Everything Else Rub
After a few hits and misses I finally got the right combination of each spice to get the smokey, sweet and a little heat balance I wanted in my rub. The chili powder and paprika give it a deep smokey flavor, the brown sugar adds just the right degree of sweetness, the cinnamon adds warmth and cocoa powder, provides a richer color when it hits the grill, broiler or pan. If you like heat (which is optional) in your rub I've got you covered there too!
Don't stop at steak, you can use this rub on just about anything from steaks to chicken to scallops ... it really is the perfect "Everything Else Rub"
The stars of your BBQ this weekend could easily be my delicious achiote chicken drumsticks, that had been brined and then marinaded in achiote paste. The brine helps to super tenderize and amp up the flavor of the drumsticks. The achiote paste adds an earthy, peppery and smokey flavor, as well as, a visually appetizing reddish color to the drumsticks. It's sure to be a hit at your BBQ.
Pork chops are always tricky on the grill ... they can dry out and just turn into a taste less mess. However, with a little prep, you can count on these center cut pork loin chops always being tender, juicy and absolutely scrumptious! These chops are first brined and then marinaded in achiote paste before they hit a sizzling hot grill.
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