usvi-on-line
grillin' help for tailgating-
grillin' help for tailgating-
Mornin', groovy STJ lovers!
Looking forward to the Kenny Chesney Concert this weekend in Philly!
Any delicious grilling suggestions?
Have the Cruz Bay Spice Rub, and am looking forward to enjoying a juicy pork tenderloin...
ISO a recipe for a sweet/mildly spicy glaze, both meat & veggie friendly...
Sure we could figure one out, but was hoping someone could share their homerun recipe!
Thanks, and always,
Smiles-
Jimmy
Looking forward to the Kenny Chesney Concert this weekend in Philly!
Any delicious grilling suggestions?
Have the Cruz Bay Spice Rub, and am looking forward to enjoying a juicy pork tenderloin...
ISO a recipe for a sweet/mildly spicy glaze, both meat & veggie friendly...
Sure we could figure one out, but was hoping someone could share their homerun recipe!
Thanks, and always,
Smiles-
Jimmy
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EagleRayLover
- Posts: 1474
- Joined: Sat Feb 12, 2011 8:56 pm
- Location: St. John -WooHoo!!
- he is Mr Grillmaster and I let him knows you need a marinade , but he doesn't have his computer. he will be home tomorrow night so hopefully he can hook you up then!!! -
indianaizzy
- Posts: 51
- Joined: Sun Oct 04, 2009 11:32 am
- Location: indiana
My daughter made this over the week-end and said it was fabulous. I'm going to try it and thought you might be interested, too. Ingredients
1 cup chopped peeled fresh peaches or 9-10 ounces frozen sliced peaches, thawed, chopped
1/2 cup ketchup
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo or 1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
4 skinless, boneless organic chicken breasts
Vegetable oil
ingredient info
Canned chipotle chiles in adobo are sold in better supermarkets and at specialty foods stores and Latin markets.
Preparation
Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and purée until smooth. Season to taste with salt and pepper. Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.
Prepare a grill to medium-high heat. Brush grill rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Slice crosswise. Serve remaining sauce alongside.
Read More http://www.bonappetit.com/recipes/2011/ ... z1PIlkFYs5
1 cup chopped peeled fresh peaches or 9-10 ounces frozen sliced peaches, thawed, chopped
1/2 cup ketchup
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo or 1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
4 skinless, boneless organic chicken breasts
Vegetable oil
ingredient info
Canned chipotle chiles in adobo are sold in better supermarkets and at specialty foods stores and Latin markets.
Preparation
Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and purée until smooth. Season to taste with salt and pepper. Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.
Prepare a grill to medium-high heat. Brush grill rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Slice crosswise. Serve remaining sauce alongside.
Read More http://www.bonappetit.com/recipes/2011/ ... z1PIlkFYs5
<img border="0" src="http://tickers.TickerFactory.com/ezt/d/ ... t.png"></a>
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California Girl
I like to brine pork tenderloins overnight, or at least for a few hours ahead of cooking them. Put a 1/4 cup of salt and a gallon of chilled water in a zip loc bag add your tenderloins, and put them in the fridge.
Rinse well after removing from the brine and pat dry with paper towels. I put on a very light coating of oil, then apply the rub liberally all over the pork.
If you're using a gas grill (most likely at a villa), turn the burners on one side only to med-hi. Give it some time to come up to temp, then put the tenderloin(s) on the other side, so that they can cook indirect.
Cook for about 20-25 minutes, then sear them directly over the lit side, turning after a minute or two to get grill marks on both sides.
Put the meat on a serving platter and tent loosely with foil for ten minutes while you finish preparing the rest of the meal.
Slice, serve, and eat!
Rinse well after removing from the brine and pat dry with paper towels. I put on a very light coating of oil, then apply the rub liberally all over the pork.
If you're using a gas grill (most likely at a villa), turn the burners on one side only to med-hi. Give it some time to come up to temp, then put the tenderloin(s) on the other side, so that they can cook indirect.
Cook for about 20-25 minutes, then sear them directly over the lit side, turning after a minute or two to get grill marks on both sides.
Put the meat on a serving platter and tent loosely with foil for ten minutes while you finish preparing the rest of the meal.
Slice, serve, and eat!
Come see us!
Thanks again, man.
I was just thinking about some easy/overnight marinade to put the pork in tomorrow for our Saturday picnic in the lot at The Linc...
I PM'd Liamsaunt-(WONDERFUL Food Porn people..., way groovy,too), and I'm gonna' go with the simple recommendations from the grilling recipes on the back of the Cruz Bay Grill Rub bag that we picked up this past May from Ruth.- Maybe throw in a twist, or two...maybe not,-...
Flying by the seat of my pants has worked for a little while,now, so we'll see.
Can't wait to see 1/2 of yet another wonderful couple from the forum family in the lot.
Bug will be there, but her hubby won't...sucks...
Mr. Bug RULES!!!-
(saved my ass a bit at the last KC concert...)
Can't wait.
If I can't see forumites on island, there's no better way to see them then at a KC concert, or one of our "organized" get-togethers....
Thanks,all the same, and always wishing you & your Sweet Eagle Ray Lover-
Smiles-
MJ
I was just thinking about some easy/overnight marinade to put the pork in tomorrow for our Saturday picnic in the lot at The Linc...
I PM'd Liamsaunt-(WONDERFUL Food Porn people..., way groovy,too), and I'm gonna' go with the simple recommendations from the grilling recipes on the back of the Cruz Bay Grill Rub bag that we picked up this past May from Ruth.- Maybe throw in a twist, or two...maybe not,-...
Flying by the seat of my pants has worked for a little while,now, so we'll see.
Can't wait to see 1/2 of yet another wonderful couple from the forum family in the lot.
Bug will be there, but her hubby won't...sucks...
Mr. Bug RULES!!!-
(saved my ass a bit at the last KC concert...)
Can't wait.
If I can't see forumites on island, there's no better way to see them then at a KC concert, or one of our "organized" get-togethers....
Thanks,all the same, and always wishing you & your Sweet Eagle Ray Lover-
Smiles-
MJ