Pork Shoulder Stuffed With Anise, Rosemary And Garlic
Pork Shoulder Stuffed With Anise, Rosemary And Garlic
Porchetta is a traditional Italian dish, one that's often made by stuffing a whole suckling pig. For a simpler version, try it with just the pork shoulder, as we've done here. Be sure to ask your butcher to butterfly it for you, since it's tricky to do at home. The stuffing varies slightly according to the cook, so consider this one of many options.
This recipe is a variation on Alton Brown's "Burger of the Gods." Grinding your beef at home is one of the best ways to make a simple burger better. The heavier the pan you use to cook the burgers, the better sear you'll get.
Grilled Yogurt-Mint Lamb Kebabs
Grilled Yogurt-Mint Lamb Kebabs
The yogurt coats the chunks of lamb and, when grilled, give the meat a rich and rounded charred flavor. This marinade works well on just about any cut of meat, though we find that it somehow complements lamb the best. Add another 1/2 teaspoon of red pepper flakes for some heat.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Grilled Chili-Cumin Pork Chops
Grilled Chili-Cumin Pork Chops
The combination of chili powder and cumin give pork chops a nice bite. If you really like your spices, mix them together with salt and pepper first, then rub them firmly into the pork to help them stick during cooking.
This simplest of grilled steak recipes could be dolled up with any marinade (such as jerk, chimichurri or lime-soy), but why not just let the generously seasoned flank steak speak for itself? We like flank steak rare, but you could let it go to medium. Past that and you risk a tough piece of meat.
Grilled Orange-Rosemary Lamb Chops
Grilled Orange-Rosemary Lamb Chops
The flavor of orange is an unusual twist on your basic lamb chop, but goes wonderfully with the piney and fragrant fresh rosemary. Garlic, honey, and bay leaves round out the tanginess with sweet and pungent tones.
Straight-up grilled steaks can be mouthwatering, as long as you're careful not to not over-cook them. Put your meat thermometer in easy reach and remove the steaks from the heat when they are slightly under temperature. They will finish cooking while you let the meat rest.
Brined Pork Chops Grilled With Mustard And Herbs
Brined Pork Chops Grilled With Mustard And Herbs
Soaking pork loin chops in a salt and fresh water brine for 45 minutes before grilling ensures that they will be exceptionally tender. Basting chops with a mixture of Dijon, olive oil and fresh marjoram, rosemary and thyme adds an herbal note and a savory tang.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Grilled Leg Of Lamb With Rosemary And Garlic
Grilled Leg Of Lamb With Rosemary And Garlic
Rosemary and garlic are natural compliments to the rich flavor of lamb. This dish goes particularly well with the Roasted Eggplant Salad with Lemon-Garlic Vinagrette - take a look at the "goes with" tab for the recipe.
As tender as beef filet is, it really isn't as flavorful as more marbled cuts like the sirloin or strip. Grilling your filet is a great way to remedy that. Be sure not to overcook it though, as the ensuing toughness willl undo any gains in flavor you got by grilling. A good meat thermometer is your friend here.
