Garlic Balsamic Pork Roast with Mashed Sweet Potatoes and Green Beans

Balsamic vinegar. Do you like it? Have you used it in your recipes? I have a big 17 oz bottle of it and am trying to use it up, and well like it. I find the flavor very strong. So when I came across a post from a blog I frequent for this pork roast I thought I'd give it a try. It only has 2 tablespoons of balsamic in it so I knew it wouldn't be too strong. I put this together the night before (my youngest daughter watched me, and said it smelled good) and let it marinate. I roasted it up and stole a tiny piece, and man o man was it good. The recipe did call for 2 1/2 tsp of salt, which I did, but I found it to be a little salty so I wrote a less amount below. I loved this marinade, and will be keeping this recipe to use again and again. Mmm. I'm also thinking this would be great on grilled chicken.

Garlic Balsamic Pork Roast
adapted from Kitchen Confidante

4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
1 pork roast

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil and place in a large ziploc baggie. Add the pork roast and allow to marinate over night.

Roast in a 400' convection oven (or 425' regular) for about 1 hour, until the internal temp reaches 155'. Allow to rest for 10 minutes, then slice.

For the mashed sweet potatoes, I cut up a few large yams (the orange ones), boiled in water for 15 minutes until tender. Added to my stand mixer bowl with some butter, salt a little nutmeg and some milk then whipped them up.

For the green beans, I used fresh green beans that I had froze, sauteed in a little oil and butter, salt, pepper and garlic until tender.

3/5/12 I tried this out on some thick cut pork loin chops then grilled them, OH MY! So good!

(with pureed apple & pear sauce, mashed yams (w/marshmallows for them) & sauteed squash & brussles sprouts)

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enjoy,

Fajita Marinade

We love fajitas here, and since there was so much talk of them on a cooking group I'm in on Facebook, I decided I would make them, now. Good old allrecipes brought me to this recipe, and the rave reviews got me to make it. I used half amount of chicken tenders and half amount of tri tip steak, sliced. The marinade didn't smell like anything when I made it so I was worried I either forgot something in it, or hoped it would turn out. Boy did it turn out. 3 hours of marinating time was fine for this. I was too lazy to grill the meat so I just cooked it in a hot pan with a little oil. Next time I will grill it. Serve with some cooked up bell peppers and onions, sour cream and cilantro wrapped in a tortilla. These were awesome. Everyone ate it and didn't leave much for leftovers. I'm keeping this one.

Fajita Marinade
from allrecipes
1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce (Tamari for gluten free)
1 teaspoon salt
1/2 teaspoon liquid smoke flavoring (use gluten free brand)
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 pound steak or chicken

In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.

Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

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enjoy,

Yakitori

Asian recipes are my favorite lately well always, and when I saw this posted I knew what was for dinner that night. Yakitori. Luckily for me my trip to the Asian market paid off, I had everything I needed (sake, mirin, lots of fresh (frozen) ginger...). I let this marinade a few hours, and I soaked the bamboo skewers for an hour, but you know, they still burned. I think I'll use my metal ones for now on. These came out SOOO good. Served over rice with some sauce drizzled over it, yum. Hey it's hot out, get your grill on.

 

Chicken Yakitori
slightly adapted from Jennifer Chandler's recipe

3/4 cup soy sauce
1/2 cup mirin
1/2 cup sake
2 tbsp. finely grated fresh ginger
1 clove garlic, minced
1/4 tsp. crushed red pepper flakes
11/2 lbs. skinless, boneless chicken thighs or breasts, cut into 1-inch pieces
Green onions cut 1" long
Sesame seeds for garnish
Skewers (if using bamboo, soak in water for 30 minutes or longer)
Vegetable oil, for the grates

In a medium saucepan combine the soy sauce, mirin, sake, ginger, garlic and crushed red pepper flakes. Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 8 minutes. Remove from the heat and let cool to room temperature.

Put the chicken in a large bowl. Add 1/2 cup of the marinade and toss to coat. Cover, place in the refrigerator, and marinate for 30 minutes or longer.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Discard the marinade. Thread the chicken and green onions onto the skewers.

Place the chicken on the grill. Close the lid and cook, basting with the remaining marinade and turning frequently to prevent scorching, until no longer pink the middle, about 3 to 5 minutes on each side. Sprinkle with sesame seeds.

 

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Honey Grilled Pork Chops

If you've followed me from the beginning of MIH (wow almost 4 years.), you may have seen these posted at my old url address (they're still there, but let's share them here too). I love these pork chops, the curry and pineapple is sooo good. If you can, cut fresh pineapple for this, even better. These are a tried and true recipe, I've been making these for a good 15 years. So get your grill fired up, get your favorite pork chop cut and give these a try.

Honey Grilled Pork Chops

previous blogged post

4 pork chops

8 oz can sliced pineapple in juice (but fresh is so much better, and just puree some of the pineapple for juice)

1/3 Cup honey

1 Tbl. prepared mustard

1 tsp. curry powder

1/2 tsp. salt

1/8 tsp. pepper

1/8 tsp. hot pepper sauce

Prepare marinade, using pineapple juice, combine with honey, mustard, curry powder, salt, pepper and hot pepper sauce. Mix well. Set aside about 2 Tbl. Add pork chops to the marinade, and allow to sit for 30 minutes, turning to coat. Grill chops about 4-6 minutes on each side, basting with reserved marinade. Add pineapple slices to grill in the last 5 minutes.

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Link Up! FLAVORFUL FRIDAYS: Filipino Chicken {Inihaw na Manok}

This chicken was SOOO good, so FLAVORFUL! I let my chicken thighs marinade all day then grilled them off, and simmered down the leftover marinade (yes it's OK to reuse as long as you boil/reduce it down). This reminded me of a teriyaki/adobe recipe but with lighter flavors. I will be grilling this up again and again. Remember the Ramen noodle stir fry I made, I used leftover of this in it.

Filipino Chicken Barbecue, Inihaw na Manok
as seen here

1 cup apple cider vinegar
1/2 cup sugar
3 bay leaves, torn or crushed
1/4 cup soy sauce
3 garlic cloves, finely grated
1 tablespoon finely ground black pepper
12 oz. 7-Up or Sprite
5 pounds chicken leg quarters or your preferred chicken pieces, preferably dark meat, cleaned and trimmed of excess fat

In a large container that can hold the chicken pieces, combine all ingredients except chicken. Mix until sugar is dissolved. Marinate chicken in the refrigerator for at least 3 hours or up to 8 hours.

Take the chicken out and transfer the pieces to a large plate. While waiting for the chicken to come to room temperature, pour the marinade into a small sauce pan (or discard the marinade and pour the additional reserved marinade into a sauce pan) and boil over medium heat until the marinade is reduced to a sticky syrup.

Heat your grill to 350 degrees or medium heat. Grill chicken pieces, bone side down, for about 8 minutes, then reduce the grill temperature to 275 degrees. Continue grilling bone side down for about 20 minutes, basting once. Flip the pieces over and grill for another 20 minutes, basting occasionally. Continue grilling, flipping, and basting until chicken is fully cooked. Check for doneness by piercing the joint to ensure juices run clear, or until chicken reaches 163F internal temperature.

Take chicken off the grill, tent with foil, and let rest for about 5 minutes before serving.

Remember way back, I did a review on a Grill Daddy brush, boy I sure needed it after grilling this chicken! I love that thing, it really does work great! (you'll have to watch my video on it too!)

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Let's keep this going! If you'd like to share a Flavorful dish, and I hope that you do, please use my button above on your post and link up below with the title of your dish and the URL (please link directly to the recipe). I look forward to seeing your recipes and perhaps finding something new to make for my family! = )




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enjoy,