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In the Race
Now, here, you see, it takes all the blogging I can do to keep in the same place. If I want to get somewhere else, I must blog twice as fast as that! You see, I'm in the Red Queen's Race...
A Grill or a Major Appliance?
By Janet Evans
Sunday, Apr 27 2008, 10:15 AM
We recently purchased a new gas grill.
It's not an easy task anymore.
It's like buying a major appliance.
I saw grills priced between $200 and $1,800.
We finally settled for one based on quality, the size for the average amount of people we would be cooking for, and the price I was willing to pay without feeling too ripped-off.
Did I get the one I wanted? Not exactly.
That one was just a little too large so we settled for the next one down.
Honestly, I miss the old-fashioned Weber charcoal grill (I can't believe I said old-fashioned about a grill)!
At least that's done so now I can make one of my favorite kabob recipes.
Yum!
Barbequed Pork & Apple Kebabs
Ingredients
Serves 4.
- 1/2 cup apricot jam
- 2 tablespoons cider vinegar
- 1 tablespoon tomato paste
- 2 tablespoons olive oil, plus more for grill
- Coarse salt and ground pepper
- 1 1/2 pounds (about 1 1/2 inches each) pork tenderloin, halved lengthwise and cut into 16 cubes
- 1 medium red onion, cut into 8 wedges
- 1 Granny Smith apple, peeled and cut into 8 wedges
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Directions1. Heat grill to medium-high. Make the sauce: In a large bowl, combine jam, vinegar, tomato paste, and 1 tablespoon oil. Season with salt and pepper. Set aside.
2. Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (begin with pork and end with apple). Roll skewers in remaining tablespoon oil. Season with salt and pepper.
3. Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.
4. Open grill; baste skewers with some sauce, and cook, turning skewers and basting occasionally with more sauce, until pork is no longer pink in the center and is nicely glazed, 4 to 8 minutes more. |
from Martha Stewart’s Everyday Foods
I'm glad we got that grill though.
Our other one was shot.
If we hadn't, I might have had to have gone back to my Girl Scout leader days and made a “Buddy Burner,” which, by the way, everyone should make at least once in their lives, especially if you have kids.
There is no way better to cook bacon and French toast than on a Buddy Burner. French toast cooked in bacon grease, outside while camping, or even in your back yard, on the back side of a recyclable coffee can. No pan to wash.
Now that's living!
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