Tuesday, May 5, 2009

2 New Recipes to Try (or my version of "surf-n-turf")

I finally felt well enough to cook this past weekend. I made one dish we've had before, and one I've never tried.

Friday night, I made these:

Let me tell you, shrimp are great, but when you make a glaze with rum and baste them while they're grillin', they're AWESOME. And you can put in a little more than 1/4 of a cup of rum...it can't hurt right? LOL!
I made some roasted green beans on the side. We have green beans GALORE in the garden right now...every time we pick, we average 4 pounds every 5-7 days. I know...it's crazy!
And Sunday night, I made this (which btw, was SO good, I went to the store, bought another pork butt, and made another batch the following day!):
I used cilantro and green onions from the garden (instead of thinly sliced regular onions), and David loved it. I was skeptical because I though for sure the pork would be tough, but it was tender and delicious. The second time I made them, I added a packet of Sazon GOYA (a seasoning packet you can find in the Mexican aisle of the grocery store). I am not sure it added anything, but I was trying to add a bit more flavor to the pork. Regardless, it was really good, and so easy to make.

We had black beans (right out of the can) and grilled corn-on-the-cob on the side. Grilled corn is a snap to make. Just take an ear of corn, and strip off all the husk. Rub it all over with some butter, and season to taste with salt and pepper. Wrap in aluminum foil, seal the ends, and grill over medium-low heat for about 20 minutes. This is the easiest way for our family to eat corn-on-the-cob; putting the butter on beforehand means we don't have to put butter on all the kids' corn when we sit down to eat dinner. It really saves time!

I am having a little get-together at my house on Friday, so check back to see what I made :-)

(I'll give you a hint, it involves PASTA!)

1 comment:

Unknown said...

These look amazingly tasty! I can hardly wait to get our grill going. It's been in the upper 60's, so the grilling season is definitely here.