Latin-Rubbed Pork Loin Chops with Chimichurri

We made these Latin-Rubbed Pork Loin Chops with Chimichurri only because I was looking through my cookbooks for pork chop recipes and this one seemed to have ingredients that I already had in the house. I found it in Grill Every Day which isn't a cookbook I turn to very often, but I was flipping through it just to see if there were any other grilling tricks I wanted to learn before it's too cold to grill anymore!

I'm not sure why I haven't paid more attention to this book, because there are lots of recipes for the basics - pork chops, pork tenderloin, chicken, steaks, etc. My Mario Batali and Bobby Flay grill books - which I turned to most often this summer - have more complex and expensive recipes.

So anyways, I learned that you can have a fabulous dinner with nothing more than a spice rub and sauce both made of simple ingredients. The flavor combination of the rub and the Chimichurri is really great and we were raving about it with every bite!

We followed the instructions almost exactly, except that we made the Chimichurri in a blender instead of a food processor. And even though it looks complicated when you read it - make a rub, make a sauce, etc., I think this is one of those dinners you can have on the table in a about a half an hour. Start the coals, make the rub, whip up the sauce and get grillin'! We threw some asparagus on the grill with it and we were ready to go. Yum!

Latin-Rubbed Pork Loin Chops with Chimichurri Serves 4 4 bone-in, center-cut port loin chops, 3/4 to 1 inch think (10 to 12 ounces each) Extra-virgin olive oil 1/4 cup Latin Spice Rub 1 cup chimichurri Latin Spice Rub makes about 1/4 cup 1 Tbsp. packed dark brown sugar 1 1/2 tsp. Kosher or sea salt 1 1/2 tsp. freshly ground pepper 1 1/2 tsp. ground ginger 1 1/2 tsp. ground cumin 1/2 tsp. cayenne pepper Chimichurri 2 large cloves garlic 1 tsp. red pepper flakes 1/2 tsp. ground cumin 1/2 tsp. Kosher or sea salt 1/2 tsp. sugar 1 cup packed fresh flat-leaf parsley leaves 1/4 cup fresh lemon juice 1/2 cup extra-virgin olive oil

For the Latin Spice Rub: In a small bowl, combine the sugar, salt, pepper, ginger, cumin and cayenne pepper. Stir well to blend. Use immediately, or transfer to a jar with a tight-fitting lid and store away from heat and light for up to 6 months.

For the Chimichurri: In a food processor fitted with the metal blade, combine the garlic, red pepper flakes, cumin, 1/2 teaspoon salt, and sugar and process until the garlic is minced. Add the parsley and lemon juice and pulse until the parsley is finely chopped. With the machine running, pour the 1/2 cup olive oil through the feed tube and process until the sauce is well blended.

For the Pork: Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.

Remove the port chops from the refrigerator 20 to 30 minutes before grilling and place them on a rimmed baking sheet. Rub the chops on both sides with olive oil. Liberally season the chops on both sides with the spice rub. When the grill is heating, make the sauce.

To create a cool zone, bank the coals to one side of the grill or tun off the burners. Oil the grill grate. Place the pork chops directly over the medium-hot fire. Grill on one side until nicely seared, about 4 minutes. Turn and cook until seared, 3 to 4 minutes longer. Move the chops to the cooler part of the grill, cover, and grill until the meat is slightly pink in the center, or an instant-read thermometer registers 145°, 10 to 12 minutes longer.

Remove the chops from the grill and let rest 5 minutes. Transfer to chops warmed dinner plates and spoon some of the sauce over the top. Place the rest of the sauce in a bowl for passing. Serve immediately.



I thought this would be a good recipe for Weekend Herb Blogging because of the use of parsley in the Chimichurri. Parsley is almost an invisible herb to me - something green that a lot of Italian recipes call for. Something my grand ma told me to chew on to freshen my breath (but tasted gross so I never did). So i was impressed when this simple ingredient, that I use alot but have never appreciated on its own, was used with some simple spices and oil to make such a great sauce.

Look for more herb recipes at Healthy Green Kitchen who is hosting this week's Weekend Herb Blogging roundup.

Sea Scallops Alla Caprese

In my quest for learning how to grill, I was excited to try something from Mario Batali's Italian Grill cookbook. I decided to start with Sea Scallops Alla Caprese because, well, I love scallops!

His technique calls for a "piastra". But a piastra is like a griddle so if you have a flat-surface grill pan that is cast iron and can go on the grill, go ahead and use that. In all the drama I've had attempting to roast veggies before, I never thought to whip out the "indoor grill" and use it on the outdoor grill. But now I'm glad I know because it was really easy to manage the roasting of the vegetables this way.

As for the use of heirloom tomatoes, I don't understand what the big fuss is, espeically since you are grilling them. I thought were an unnecessary expense, however the did make the meal more colorful.

Sea Scallops Alla Caprese Serves 6 2 pounds mixed great heirloom tomatoes 24 fresh basil leaves 3 medium red onions, cut into 1-inch-thick slices Kosher salt and freshly ground black pepper 5 to 6 Tbsp. extra-virgin olive oil 12 giant diver scallops (about 2 ounces each) Maldon salt or other coarse sea sale 1 lemon, cut in half

Preheat a gas grill or prepare fire in a charcoal grill. Place a piastra on the gill to preheat.

Slice the tomatoes creatively (leave very small ones whole, or halve them) and lay out on a platter. Tear the basil leaves over the tomatoes, strewing them about. Set aside.

Season the onion slices on both sides with salt and pepper. Place them on the hot dry piastra and cook, unmoved, for 7 to 10 minuntes, until well charred on the first side. Using tongs, carefully turn the slices over and cook for 7 to 10 minutes on the second side, until well charred and softened. Transfer to a plate and let cool slightly, then separate the onion slices into smaller rings and scatter them over the tomatoes. Drizzle the whole mess with 3 to 4 tablespoons of the olive oil.

While the onions cook, carve a checkerboard pattern about 1/4 inch deep into one side of each scallop. Season the scallops all over with salt and pepper, toss them in a bowl with the remaining 2 tablespoons oil, and stir gently to coat.

Place the scallops on the dry clean piastra, design side down, and cook for 5 to 7 minutes, unmoved, until almost cooked-they should be opaque almost all the way through. Flip them over and sear for just 30 seconds, them remove and arrange on the tomato salad.

Sprinkle the scallops and tomatoes with Maldon salt, squeeze the lemon halves over them, and serve.

Grilled Basil-Lemon Cornish Game Hens

Okay, the weather was great this past weekend so I needed to bust out the grill for the first time this year. And what is a better Spring-y thing to make than Cornish Game Hens? I made them with Grilled Summer Squash and Crushed Potatoes with Olive Oil, Parmesan and Basil and it was an amazing dinner. Well amazing even though the hens turned out kind of raw because I have no idea how to grill... but baby steps! Thank the heavens for microwaves! But really, this recipe is great and super impressive. If you are interested in grilling Cornish Game Hens, I strongly suggest you give them a try. And make sure you do the Myer Lemon Salsa if if Myer Lemons are in seasons because they are neat to work with.

Grilled Basil-Lemon Cornish Game Hens Makes 8 servings 1 cup lemon juice ¼ cup olive oil ½ cup grated lemon zest ¼ cup basil ¼ cup chopped mint 2 tbsp minced red jalapeno 8 Cornish game hens, halved 2 Tbsp salt 1 tsp ground black pepper 1 cup Meyer Lemon Salsa (below)

Combine the lemon juice, oil, lemon zest, basil, mint and jalapeno to make a marinade. Place the game hens in a large, shallow pan. Pour the marinade over the top, and turn the hens to coat evenly. Refrigerate for at least 1 hour and up to 12 hours.

Preheat a gas grill to medium-high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.

Remove the game hens from the marinade and brush off any excess marinade. Season with the salt and pepper.

Grill the game hens over direct heat until marked, about 4 minutes per side. Move the hens to indirect heat and continue to grill, covered and turning as needed, until cooked through, about 12 to 15 minutes more.

Serve the game hens on a heated platter or plates with the salsa on top.


Meyer Lemon Salsa
Makes 2 cups

1 Meyer lemon
1 cup minced shallots
¾ tsp salt
¼ cup chopped flat-leaf parsley
¼ cup extra-virgin olive oil
¼ tsp ground black pepper
2 tsp Meyer lemon juice, optional

Cut the whole lemon, unpeeled, into crosswise slices about 1/8 inch thick. Remove the seeds and cut the slices into 1/8-inch dice. Place the diced lemon in a mixing bowl.

Add the shallots and salt to the lemons, and stir to combine. Let the mixture sit at room temperature for 30 minutes.

Add the parsley, and gradually whisk in the oil until thoroughly combined. Season with salt and pepper. Add additional lemon juice if desired.

Grilled Summer Squash

So I mentioned that 2009 is the year I am going to learn how to grill, right? One of the cookbooks I really leaning on is the Culinary Institute of America's Grilling: Exciting International Flavors from the World's Premier Culinary College. That and some Bobby Flay and Mario Batali books I got last year. But this one from the CIA is REALLY great because it does give a whole lot of lessons.

I know that grilled veggies aren't exactly complicated, but since I'm LEARNING I wanted to document it here. The marinade has to be key and these were really great. But this took a ridiculous amount of time to prepare. I could only fit so many strips on the grill! I think I had to make these in about six different batches. The good news is that they taste amazing at room temperature.

Grilled Summer Squash Makes 8 servings 4 garlic cloves, minced ¼ cup rough-chopped parsley 2 Tbsp thyme leaves ½ cup lemon juice 1 cup olive oil 3 tsp salt 1½ tsp ground black pepper 4 zucchini 4 yellow squashes

Mix together the garlic parsley, thyme, lemon juice, olive oil, 2tsp of the salt, and 1 tsp of the pepper to make a marinade.

Cut the zucchini and squash lengthwise into ¼-inch-thick strips using a mandolin or a chef's knife. Place the strips in a zip-close bag and pour the marinade over the vegetables. Let marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Remove the vegetables from the marinade and allow excess marinade to drain off. Season the slices with the remaining salt and pepper. Grill uncovered over direct heat, turning as necessary, until marked on both sides and tender, about 8 to 10 minutes.

Remove the vegetables from the grill and cut lengthwise into ¼-inch-wide julienne to make grilled squash noodles. Serve immediately.

Grilled Chicken Thighs

Have you ever grilled oranges? Putting fruit on the grill is a great idea. They were featured as a garnish in photo accompanying the recipe for Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce. Just cut in half, brush a little oil on them and throw them on the grill. They add a lot of drama and color to the dish you serve them with and they actually taste good too.

The page for this recipe Bobby Flay's Grill It! is covered in grease spots. That must mean I had a lot of fun preparing it, right? I like almost all recipes using chicken thighs so I definitely wanted to try grilling them.

Most people may just throw their chicken on the grill or use a store bought marinade, but it is well work preparing this sauce to go with the chicken. My family members were gobbling it up like it was candy! I served this with some Rice-A-Roni and Marinated Grilled Portobello Mushrooms.

Grilled Chicken Thighs with Green Olive and Sherry Vinegar-Orange Sauce Serves 4 4 Tbsp. olive oil 2 shallots, coarsely chopped 1 clove garlic, coarsely chopped Grated zest of 1 orange 2 cups orange juice (not from concentrate) 3 Tbsp. aged sherry vinegar 1 cup low-sodium chicken broth 2 fresh rosemary sprigs, plus extra for garnish 3 Tbsp. honey Kosher salt and freshly ground black pepper 4 (8-ounce) bone-in chicken thighs 1/2 cup picholine olives, pitted

Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the shallots and cook until soft and lightly golden brown, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the orange zest and juice and the vinegar and bring to a boil. Cook, stirring occasionally, until reduced by half, 5 to 7 minutes. Add the broth and rosemary and simmer until reduced by half and slightly thickened, 8 to 10 minutes.

Strain the sauce into a bowl, stir in the honey, and season with salt and pepper. The sauce can be made 1 day in advance, covered, and refrigerated. Reheat before using.

Heat your grill to medium.

Brush the chicken on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Place the chicken on the grill, skin side down, and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the thighs over, close the cover of the gill, and continue cooking until just cooked through, 6 to 7 minutes longer.

Remove the thighs to a platter and drizzle with some of the sauce. Tent loosely with foil and let rest for 5 minutes. Scatter the olives around the platter and garnish with rosemary sprigs. Serve additional sauce on the side.

Marinated Grilled Portobello Mushrooms

A simple and easy way to prepare portobello mushrooms! And the interesting part is that you "marinade" them AFTER you grill them. The picture does not due these mushrooms any justice, but I had some technical problems this evening.

I have been finding lots of wonderful recipes like this one in Bobby Flay's Grill It! This one in particular is simple and crowd pleasing (to those who like mushrooms). I can see this becoming a standard side dish which I will prepare quite often while grilling this summer.

Marinated Grilled Portobello Mushrooms Serves 4 1/4 cup red wine vinegar 1 Tbsp. Dijon mustard 2 cloves garlic, finely chopped Pinch of red chile flakes 1 Tbsp. finely chopped fresh thyme leaves 2 Tbsp. finely chopped fresh flat-leaf parsley leaves 1/2 cup olive oil Kosher salt Freshly ground black pepper 8 medium portobello mushrooms, stems removed 1/4 cup canola oil

Heat your gill to medium.

Whisk together the vinegar, mustard, garlic, red chile flakes, thyme, and parsley in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. The marinade can b e made 4 hours in advance and refrigerated.

Brush both sides of the mushrooms with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, 3 to 4 minutes longer.

Remove the mushrooms from the grill and cut inti 1/2-inch-thick slices. Place the mushrooms in a large bowl, add the marinade, and toss to coat. Let marinate at room temperature for 30 minutes before serving. The marinated mushrooms can be made 4 hours in advance and refrigerated. Serve cold or at room temperature.

Grilled Salmon with Cellophane Noodles

My first attempt and cooking fish on the grill didn't turn out so well. The recipe is great and the fish ended up tasting very flavorful, but I didn't realize how flaky the fish would become and it fell apart on the grill. Note to self: do not put fish directly on the grates, use something in between which will be easier to pick up the fish from.

Besides the fact that my fish came off the grill in large chunks, this dinner is great for a weeknight. You get all the flavor and presentation as if you have been preparing a complicated meal, but it all comes together in less than a half an hour.

The noodles on their own are pretty boring. But they add a wonderful texture and it changes up the honey-soy salmon that you may have tasted before.

Honey-Soy Lacquered Salmon with Cilantro Noodles Serves 4 3 packages (2 ounces each) bean thread noodles 4 center-cut salmon fillets (about 6 ounces each), skin on and scaled, pin bones removed Extra-virgin olive oil Kosher or sea salt 1/2 teaspoon freshly ground pepper, plus more for sprinkling 5 tablespoons soy sauce 3 tablespoons honey 3 tablespoons Asian sesame oil 2 teaspoons fresh lemon juice 1/2 cup packed fresh cilantro leaves, coarsely chopped 2 tablespoons black sesame seeds

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.

In a large bowl, soak the noodles in hot water to cover until softened, about 20 minutes.

Generously brush the salmon fillets on both sides with olive oil and sprinkle lightly with salt and pepper. To make the glaze, in a small bowl, combine 1 tablespoon of the soy sauce, 2 tablespoons of the honey, and 1/2 teaspoon pepper and mix thoroughly. Set aside.

To make the dressing, in a small bowl, combine the remaining 4 tablespoons soy sauce and 1 tablespoon honey, the sesame oil, and the lemon juice mixing well.

Drain the noodles will in a colander, shaking the colander a few times to make sure all the water is removed. pat the noodles dry with paper towels. Toss the noodles with the dressing, cilantro, and sesame seeds. Set aside.

Oil the grill grate. Use tongs to arrange the salmon fillets, flesh side down, directly over the medium-hot fire. Grill the salmon until grill marks are etched across the fillets, about 3 minutes. Turn the fillets, skin side down, and brush the salmon flesh generously with the glaze. cover the grill and continue grilling the salmon until it is almost opaque throughout but still very moist when tested with a knife, or an instant-read thermometer inserted in the center registers 125 to 130 degrees, 3 to 4 minutes longer.

Divide the noodles among dinner plates. Using a wide spatula, place a salmon fillet in the center of each plate, on top of the noodles. Serve immediately.

Moroccan Pesto Chicken with Tomato Chickpea Salad

This is my year to learn how to grill. I picked up the Grill Every Day cookbook at a few weeks ago. I made a few thing out of this book for dinner: Cumin-Rubbed Chicken Breasts with Moroccan Pesto and Middle Eastern Chickpea Salad. The chicken was great and even the my family was cautious of "ruining" the chicken breasts with pesto, they did go ahead and try it and gave it two thumbs up. The lemon and garlic in the pesto made it really zesty which is unique for pesto. I sliced the chicken breasts and served them all on a platter so that the four chicken breasts would go further (and look like more food) because an extra person showed up for dinner.

The chickpea salad didn't get as good of a review. I found out that my family members like pure vegetable salads and are not wile about chickpeas. I love them though so I had lots of good leftovers. I thought the salad was really fresh and the feta cheese made it very rich as well. The only thing I was not happy with was that the recipe calls for canned olives. I'm not sure if I bought the wrong kind of olives or something, but I got the only kind of green olives that came in a can. They had NO FLAVOR! I suggest you regular Spanish olives that come in a jar to ensure that the olive taste comes through in the salad. If I ever make this again I will probably use kalmata olives because I think that flavor would go really well with the rest of the ingredients.

Cumin-Rubbed Chicken Breasts with Moroccan Pesto 4 boneless, skinless chicken breast halves 2 tsp. ground cumin 1 1/2 tsp. kosher or sea salt 1 1/2 tsp. freshly ground pepper extra-virgin olive oil 1/2 cup Moroccan Pesto

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.

Remove any pieces of fat clinging to the chicken breasts and place the breasts in a shallow baking dish or bowl. In a small bowl, combine the cumin, salt, and pepper. Rub the chicken breasts on both sides with olive oil and then rub them with the spice rub. Set aside until the grill is ready.

Oil the grill grate. Place the chicken breasts directly over the medium-hot fire and sear on one side, about 4 minutes. Turn and sear on the other side until the juices run clear when the thickest part of a breast is pierced with a knife, or an instant-read thermometer registers to 165 degrees, about 4 minutes longer.

Divide the chicken breasts among warm plates and drizzle with the pesto. Serve immediately.

Moroccan Pesto 1/3 cup coarsely chopped fresh cilantro 2 Tbsp. coarsely chopped fresh flat-leaf parsley 2 large cloves garlic 1 tsp. ground cumin 1/2 tsp. kosher or sea salt 1/4 tsp. cayenne pepper 3 Tbsp. fresh lemon juice 1/4 cup extra-virgin olive oil

In a food processor fitted with the metal blade, combine the cilantro, parsley, garlic, cumin, salt, and cayenne pepper and process until the herbs and garlic are finely chopped. With the machine running, pour the lemon juice and olive oil through the feed tube and process until the sauce is combined. Use immediately, or transfer to a jar with a tight-fitting lid and refrigerate for up to 3 days.

Middle Eastern Chickpea Salad Dressing: 6 Tbsp. extra-virgin olive oil Freshly grated zest of 1 lemon 2 Tbsp. fresh lemon juice 1 large clove garlic, minced 1 tsp. kosher or sea salt 1/2 tsp. freshly ground pepper 1/8 tsp. cayenne pepper 2 cans (15.5 ounces each) chickpeas, rinsed and drained 1 can (6 ounces drained weight) pitted ripe olives, halved 1 pint cherry tomatoes, halved 1 cup loosely packed fresh flat-leaf parsley leaves 4 ounces feta cheese, crumbled

To make the dressing, in a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, salt, pepper, and cayenne pepper.

In a large bowl, combine the chickpeas, olives, tomatoes, parsley, and feta. Add the dressing and toss gently to combine. Set aside at room temperature for 30 minutes to allow the flavors to develop. Alternatively, cover and refrigerate until ready to serve or for up to 2 days. Remove from the refrigerator 30 minutes before serving.