Thursday, June 5, 2008

Everything on the grill

We actually cooked the pork on Sunday, and this is what we had on Monday to use up the leftovers.

The skewered potatoes were a recipe I came across on allrecipes.com and adapted. These are so good, make too many as they are good cold as well as hot.

The Corn on the Cob with Herby Butter I nicked from Sylvie’s blog at A Pot of Tea and a Biscuit, see link on left. Sylvie did hers on the stove top but I wanted to do this on the grill so I made a few alterations to her recipe. Thanks Sylvie, they were really good, I will definitely do them this way again.

Peppered Pork, Skewered Garlic & Rosemary Potatoes, and Corn on the Cob with Herby Butter.

Peppered Pork





Ingredients:

1 pork joint (sorry, I’ve forgotten what this cut is called), or pork loin.
Fresh ground black pepper, lots of it.
A drizzle of olive oil

Directions:

  • Pre-heat BBQ grill to a low heat.
  • Place pork on a piece of heavy duty foil, drizzle with a little olive oil, and coat with black pepper. Wrap foil loosely around pork.
  • Cook on grill, turning meat occasionally, until the little meat thermometer pops out. Each time you turn the meat add more pepper.
  • Open foil and cook for a further 20-30 minutes, until the pepper looks a little crusty.
  • Remove from grill and allow to stand for 10 minutes before carving.



Skewered Garlic and Rosemary Potatoes



Ingredients:

2 lbs. baby red potatoes, we also included a few new potatoes from the garden.
¼ cup mayonnaise
¼ cup dry white wine
2 cloves garlic, finely chopped
2 tablespoons fresh rosemary, chopped. (this was also from the garden)

Directions:
  • Cut potatoes in half, or leave whole if they are really small, and place in a medium saucepan of water.
  • Bring potatoes to boil, reduce heat to medium high and simmer for about 10 minutes. Don’t overcook them or you won’t be able to get them on the skewers.
  • Drain potatoes and allow to cool a little, about 10 minutes.
  • In a large bowl, stir together mayo, wine, garlic, and rosemary. Add potatoes to bowl and toss to coat with the marinade.
  • Marinate in refrigerator for 1 hour
  • Skewer potatoes, place on a sheet of heavy duty foil, and cook on grill on a low heat for about 25-30 minutes. Turn them occasionally and brush with marinade.

Corn on the Cob with Herby Butter.




Ingredients:
2 corn on the cob, husks and skins removed.
2 tablespoons butter
Juice of ½ a lemon
1 tablespoon fresh chives, chopped. (these were also from our garden)
A dash of black pepper.

Directions:

  • Place corn cobs on separate sheets of heavy duty foil, and smear them with butter.
  • Squeeze lemon juice over them, sprinkle with chives and a dash of pepper.
  • Fold foil loosely around corn, and cook on grill over a low heat for about 20-25 minutes.

5 comments:

Raquel said...

Wow, what time did you say dinner was? Looks delish, Jan!

Hope that you are ok, I know we had storms last night, but are fine today, even if it is raining again.

Pam said...

What a delicious looking meal. The pork sounds especially tasty.

Norm Schoen said...

Hi Jan,
Your roast pork looks great. I think cooking time and temperature is determined by the cut. The chops I cooked are so lean that grilling to medium rare works. Some cuts do well with a longer and lower cooking time/temp. I love grilled corn!

Jan said...

Thanks, Raquel. If you are ever in the Grand Lake area come on by, I'll put the kettle on. And the grill. :-)

Thanks, Pam. It was very tasty.

Hi, Norm, thanks for popping into my humble abode. I hope you'll come by again.

Kevin said...

That peppered pork looks really good!