This one is for Josh. It’s his favorite and a frequent request for me to make. Just a plate of wings and some ranch dressing is all it takes to make him happy. Chef Paul Prudhomme is my hero for this seasoning mix which makes a great rub that you can taste in every bite. I added a spicy sauce that will make your taste buds sing with some heat and a hint of sweetness.
If you like a tender pork chop that isn’t dry, try brining. All it takes is a zip lock bag filled with water, salt and sugar. You can add fresh herbs, maybe citrus such as lemon, lime or orange, or garlic and onion, whatever you like, just throw it into the bag along with the pork chops. The longer they brine, the more juicy and tender they will be. I was in a simple mood so I made 4 chops covered in water with 1 T Sugar and 1 T Salt. I would have liked them to soak longer, but 4 hours was all I had. I wanted a sauce to go along with the pork and searched the pantry to see what fruit jam I had. I found the raspberry jam and knew I had something I could work with.
Flank Steak on the grill is oh so delicious. Whether you make a rub or a marinade, it always tastes good and is very easy to make. I happen to love Steak Fajitas with Monterey Jack cheese, roasted corn salsa, guacamole, and grilled onions & red pepper, however you can use whatever you like for toppings.
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I’ve re-discovered pork. Truth is, I really didn’t know how to make it and it would turn out dry and tasteless. Once I found out how to use a rub to seal in the juices and follow up with a glaze, pork is now a family favorite. I wanted to try orange with chipotle to see how those two flavors would go together. No more wondering, it turned out better than I expected.
An Inspired Cook 