I have never eating a pork chop I didn’t like. The other day I was shopping at the store and saw some meaty pork chops. They were boneless with about a inch of fat on the outer edge. I knew because of their thickness that these would be great chops to marinade and grill. One of the best marinades for a good pork chop is acid. I love the use of fruit, it has the sweetness that I am looking for, plus the acidity that will help break down the fat tissue and make the chop nice and tender.
For this recipe I decided to go with pineapple. I knew I was planning on making some BBQ sauce once I got home, so I figured I would add the pineapple to the sauce and make a wonderful pineapple BBQ sauce. I was also going to use some of the juice from the pineapple to marinade the pork as well.
Once home, I got my pork and placed it into a foil pan to start the marinade. I seasoned the chops with salt, black pepper, garlic, cup Italian dressing and cup pineapple juice. I let the pork rest in the fridge for 1 hour.
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I wanted to make something a bit more exotic one evening and as usual, wanted it to be quick. I was in the mood for some grilled shrimp. I decided to gather what I had around the house before I stepped out to the store. I have learned that if you use what you already have in your cabinets and fridge, then it forces you to become more creative.
In this case, I had shrimp and bacon, what a great combination. All I needed now was a really good dipping sauce. I knew I had some BBQ sauce and since I was using shrimp, I decided to add some lemon pepper to the sauce to make it bit more spicy and tangy.
Now lets first talk about shrimp and their different sizes. All of the numbers associated with shrimp may seem very confusing to you, but actually it’s pretty simple. All shrimp are given a number in accordance to their size. For example, if you buy 16/20 shrimp, that means that you can expect 16 to 20 shrimp per pound. If you are buying 21/25 or 40/50 then that is the approximate number of shrimp in a pound. For this recipe, I happen to be using 21/25 sized shrimp. These are a good medium size shrimp. Since we are going to wrap our bacon around the shrimp, this would be the smallest size that I would recommend.
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The other day I was cooking for some friends from out of town and I had a request for some fish for dinner. I knew that they had enjoyed my baked salmon from last time, but this time, I wanted to do something different. I decided to grill the salmon and top it with a basil infused BBQ sauce. Just the sound of this creation had my mouth watering.
I went to the store and asked the fish monger for 4 salmon filets with the skin on. I like to leave the skin on when I grill my salmon, the skin acts as a protective shield while grilling. There is also natural oil in the salmon skin that will help the fish to stay moist. I also picked up some fresh basil to use in BBQ sauce.
Once home, I seasoned my salmon filets with salt, pepper, garlic and a dash of lemon pepper. I got my grill nice and hot and sprayed my grill racks with some oil spray. I placed my salmon on the grill, skin side down. I cooked the skin side for about 5 minutes and then flipped the salmon over to the meat side. I let the meat side cook for another 5 minutes and then removed the fish to a sheet pan.
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