Real professional – using a meat thermometer and everything.
Also – most recipes (and my Dad) say to cook until the meat reaches an internal temperature of 145 degrees, then immediately pull them off so they don’t dry out. I think people who don’t like pork chops have only had sad overcooked dry pork chops.
Sides: grilled salad and fresh bread
Grilled salad – cut romaine heads in half, with the base left on so the leaves are all attached, and brush with olive oil and salt and pepper. Grill for a few minutes over medium heat on each side until slightly wilted and a little blackened, then grate parmesan over the leaves and dress with a light vinaigrette.
I broiled my pepper in the toaster oven for 15 minutes while the pasta cooked and sautéed my onions and sausage to avoid turning on the actual oven in this heat. Plus – faster! I also added some goat cheese after reading this similar recipe (http://www.laurenslatest.com/roasted-red-pepper-goat-cheese-alfredo/) and it made the sauce so much better and creamier. Enjoy!
I got off work on time!! For the first time in weeks so to celebrate I obviously grilled more things.
Like fresh caught cod!
Called my dad the grill master and with comments from my mother as well (picture my dad on the phone in our echoey kitchen repeating my mom’s advice that I can hear the whole time) and ended up with foil packets and lemon and white wine, with herbs. No complaints here.
Made a quick flatbread and arugula salad so go with.
Fish: 2 fillets of fresh caught cod
4 slices lemon
a few basil leaves
salt and pepper to taste
white wine (I used $10 Chardonnay and it was delicious)
Wash and dry the fish. Lay out two sheets of foil large enough to wrap the fish without any steam escaping. Garnish the fish fillet with fresh cut lemon slices and herbs, then drizzle with olive oil and white wine. Wrap tightly so the steam can’t escape and repeat with the other fillet. I did one with basil and one with rosemary. Couldn’t really tell the difference in flavor but it felt fancy. Each fillet should be foiled seperately. Grill 6-8 minutes per side over indirect heat (high heat in the middle of the grill, fish on the sides) with the lid closed. Be careful not to puncture the foil when you flip the fish and watch out for steam when you open the packets. Fish should be white and flaky – I used this recipe for reference.
Made a half recipe of my favorite pizza dough recipe and rolled it out long and thin. Topped it with salt and pepper and rosemary then rolled the seasonings into the top of the dough. Grilled the flatbread over direct heat in between my fish 3-4 minutes per side.
Arugula salad recipe is in that link also! New favorite salad. Made it three times this week.
This summer weather has me in an eternal grilling mood.
Also my basil plant is finally leafy enough I can cook with it!
Found a recipe for avocado basil pasta that was simple enough to assemble on my deck while I grilled some Spicy Honey Chicken and salmon burgers I found in my freezer while looking for chicken and only finding one breast.
Recipes below – I grilled my avocados for some extra flavor and the chicken glaze was less messy than the recipe led me to believe so fear not! Did get some significant flare ups the next time I grilled though so burn it off before you finish grilling – or clean your grate unlike my lazy self. I also grilled some asparagus for a snack while I was cooking the rest of my dinner – easy and tasty and fast. Drizzle with olive oil and salt and pepper and grill till bright green preferably rotating a few times without being lost into the grill.