Dinner, Friday, July 16th

Cooksie

Well-known member

Site Supporter

• Jul 16, 2010

• #1

I haven't decided for sure about tonight, but I'm going to Sam's to get some ribs and rub them down for tomorrow. I'm in the moooood for some smoked foooood.

What's everyone else having?

 

lilylove

Active member

• Jul 16, 2010

• #2

Driving down to Oregon for the funeral... we will stop at Subway on the way.

 

buckytom

Grill Master

• Jul 16, 2010

• #3

be safe lll.

i marinated moroccan style pork tenderloin chunks for kebobs tonight. another experiment. hope it goes well.

they'll be skewered with red peppers, baby red onions, and green grapes

 

lilylove

Active member

• Jul 16, 2010

• #4

Thank Bucky!!

 

C

CaliforniaCook

Banned

• Jul 16, 2010

• #5

It's about 105. At the end of my frozen grapes... Chicken & grape skewers, w/mushrooms & zukes (if I can get my hands on one by dinner time), nuked spuds with butter & sour cream. (Had this recipe for a few days, now.)

http://www.californiafreshgrapes.com/recipes_item.php?id=84

 

Cooksie

Well-known member

Site Supporter

• Jul 16, 2010

• #6

buckytom said:

be safe lll.

i marinated moroccan style pork tenderloin chunks for kebobs tonight. another experiment. hope it goes well.

they'll be skewered with red peppers, baby red onions, and green grapes

Click to expand...

I really need to see these .

 

luvs

'lil Chef

Gold Site Supporter

• Jul 16, 2010

• #7

gorgonzola gnocci, beurre noisette & sage, sooner or later here.

 

buckytom

Grill Master

• Jul 17, 2010

• #8

Cooksie said:

I really need to see these .

Click to expand...

why coitanly.

i managed to overcook them a bit, and a lot of the grapes fell off, but otherwise, they were fantastic served with tsatsiki sauce i made on thursday, and dw's yellow rice.

i'll post the recipe later. it's definitely a keeper, although next time i'd use fattier pork, or i think i'll try it with chicken thighs. if i use tenderloin again, i'd make the chunks larger.

 

Cooksie

Well-known member

Site Supporter

• Jul 17, 2010

• #9

Yum, BT! I love grilled pork tederloin and the red onions, never thought to add grapes.

 

buckytom

Grill Master

• Jul 17, 2010

• #10

thanks cooksie.

the grapes really added something extra. a bright, sweet, contrasting flavour to the savory spices.. i should have cooked the pork and grapes together, and the onions and peppers on other skewers.