Lemon Rosemary Grilled Pork Chops

This is a light refreshing grilled meat, but has an unexpected big taste in your mouth!  Enjoy. . .

4 Pork Loin Chops on the bone
1 Tspn. Salt
1 Tspn. Fresh ground black pepper
2 Tblspn. Fresh minced Rosemary
Juice of one lemon
1/2 Cup Extra Virgin Olive Oil
3 Tblspn. Red Wine Vinegar

Rinse Pork Chops and pat dry.  Set aside.  Mix remainder of ingredients and whisk well.  Pour marinade into a zip lock bag.  Add the Pork Chops.  Seal bag and move contents around to fully coat chops.  Refrigerate for a minimum of 2 hours up to 24 hours depending on your time constraints.  Grill to desired wellness.

These are excellent with Roasted Red Potatoes. . .suggested recipe follows below.

Herb Roasted Red Potatoes

6 Medium to Large Red Potatoes (skin on)
1 Large Shallot
Salt and Pepper to taste
1 Tblspn. Dried Italian Parsley
1/2 Tspn. Dried Oregano
1 Tspn. Dried Basil
1 Tblspn. Fresh Rosemary
1 Tblspn. Fresh Lemon Zest Reserved
3 Tblspn.  Fresh Flat Leaf Italian Parsley (Reserved)
4 Tblspns. Extra Virgin Olive Oil

Clean Red Potatoes well with a brush since skin is being left on.  Slice each potatato length wise and then cut into wedges.  Arrange wedges in a single layer on baking sheet.  Roughly chop the shallot and sprinkle over the potatoes.  Sprinkle with salt and pepper to taste.  Sprinkle all dry herbs and fresh Rosemary over the potatoes and shallots.  Drizzle the olive oil over the potatoes and use your hands to mix all of the ingredients into the potatoes and shallots.  Once thoroughly coated, rearrange in a single layer.  Roast the potatoes in a 425 degree oven until the potatoes are fork tender and light golden brown.  Arrange the potatoes on a serving platter and finish with a sprinkle of the fresh parsley and lemon zest and serve.

NOTE:  Any fresh grilled vegetable is wonderful with this meal.

So sorry that I have not been posting. . .

As most of you know, my brother was very ill these last several months and recently passed away.  I have not been posting recipes during this most difficult time.  I will resume posting within the next couple of weeks.  In the meantime, I encourage you to look through the archived recipes which you will find on the lower right hand side of the page. Thank you for you patience.

Marinated and Grilled Lamb Chops

Savory Grilled Lamb Chops

These delicious lamb chops are a summer grilling staple at my house.  They are marinated in a savory blend of herbs, lemon, garlic, olive oil and balsamic and then grilled to perfection!  There is no residual "gamey" taste. . .I highly recommend that whether your are a confirmed lamb lover or not, you give these a try. . .I guarantee that you will be back for more!

Savory Grilled Lamb Chops

12 Lamb Chops
2 Large Garlic Cloves Crushed
1 Tblspn. Salt (Sea or Kosher)
1 Tblspn. Ground Black Pepper
1/3 Cup Fresh Mint roughly chopped
1/3 Cup Fresh Italian Flat Leaf Parsley finely chopped
1 Sprig Rosemary (I usually cut a piece that is about 4 inches long)
1 Cup Extra Virgin Olive Oil
1/3 Cup Balsamic Vinegar
Juice of 1 Fresh Lemon

Rinse lamb chops and pat dry.  Set the chops aside.  Mix remaining ingredients in a gallon size zipper plastic bag.  Add the lamb chops to the marinade.  Zip the bag and move the lamb chops around until the marinade is thoroughly mixed and the lamb is well coated.  Place the bag in the refrigerator for 5 to 24 hours according to what your schedule permits.
Grill lamb chops to desired doneness.  I find that 5 minutes on each side over a medium flame results in a medium well done chop.

Serves 4

NOTES:  In a prior post I stated that I preferred to use dry herbs in a marinade.  While I still stand behind that, there are certain meats and fish that do better with the subtle infusion of fresh herbs.  Lamb is one of those meats.   In this recipe if you prefer dry herbs, then use 2 Tblspns. of Parsley, 2 Tblspn. of Mint and 1 Tblspn. of Rosemary.

For those who prefer Dry Rubs when grilling. . .

     I think that dry rubs result in a very tastey BBQ.  On another note, they are not as messy on your grill.  I think the key to great flavor with a dry rub is the technique in applying it and the length of time the meat is allowed to sit with the dry rub.  Insofar as the technique is concerned, you can't just sprinkle the seasonings on the meat.  You have to get your hands dirty.  Massage the seasoning into the meat making sure that the flavor is really getting in there.  As for the time, I like to dry rub the meat at least 5 hours prior to grilling.  I have done 24 hours when I plan my menu sufficiently in advance.  This is the dry rub that I put together and it tastes great.  Feel free to add or delete spices and share your secrets with me!

BBQ Dry Rub

1/2 Cup Sea Salt or Kosher Salt
1/2 Cup Coarse Ground Black Pepper
1/4 Cup Garlic Powder (Do not use Garlic Salt in place of Garlic Powder)
3 Tblspn. Ceyenne Pepper
1/4 Cup Chili Powder
3 Tblspn. Cumin
1/2 Cup Smoked Paprika

Place all ingredients in a ziplock bag and shake to mix ingredients thoroughly.  Store spice rub in a tupperware container or glass spice jar.    This rub is delicious on Ribs, Brisket and Chicken.  I have also used this rub on Sirloins.  It can be used in combination with a liquid mop or BBQ sauce on the grill.

Gluten intolerance and most BBQ sauces are not a good mix. . .

      Just reading the ingredients on most BBQ sauce labels is a frightening experience for a person who can't eat Gluten.  There are a plethora of ingredients that do or may contain gluten such as, MSG, Modified Food Starch, and Caramel color.  Well, I began working on a BBQ sauce, something I had never made, shortly after my diagnosis.  I ultimately achieved a BBQ sauce that made me never want to buy it in a bottle again.  It is very easy to make.  This recipe is a nice balance between spicy and sweet.  However, the beauty of this recipe is that the seasonings can be adjusted easily to accommodate your own taste.  If you want it hotter, throw in more Jalepeno or perhaps substitute a Habanero instead.  Sweeter?  More brown sugar or balsamic vinegar.  Saltier?  add a pinch. . .you get the idea.  This BBQ sauce is great on Brisket, Ribs, Chicken, Shrimp. . .if you can BBQ it, this sauce works.  Enjoy! 

Donna's Kickin'  BBQ Sauce

3 Small Shallots finely minced
1 Large Sweet Yellow Onion chopped
4 Large Garlic Cloves finely minced
1 Jalapeno pepper minced (If you like it hotter keep the seeds, otherwise discard seeds)
4 Strips Thick Cut Smoked Bacon chopped
4 Tblspn. Ground Black Pepper
4 Tblspn. Paprika
4 Tblspn. Chili Powder
2 Tspn. Ground Cumin
2 Tspn. Ground Ceyenne Pepper
2 Tspn. Salt
1 Cup Brown Sugar
1/4 Cup Vegetable Oil
1/2 Cup Apple Balsamic Vinegar
2 28 oz. Cans of Crushed Tomatoes  (with no seasonings added)

Heat oil in a saucier or large skillet.  Add bacon.  When Bacon is half way cooked, add garlic, onion, shallots and jalapeno.  Cook, stirring frequently, until bacon is crisped on the edges.  Add crushed tomatoes and the balance of all remaining ingredients.  Stir thoroughly until brown sugar and vinegar is incorporated with no color streaking.    At this point, the BBQ sauce should be a brownish red.  The color of the sauce is directly related to its appropriate taste.  If you prefer a darker BBQ sauce, you can add, more of the Brown Sugar, Apple Balsamic and Chili Powder at this point.  However, add only 1 Tblspn at a time of the Brown Sugar and Apple Balsamic and 1 Tspn. of the Chili Powder and taste test before any further additions.  Bring the BBQ sauce to a light boil, reduce the heat and allow to simmer for 1.5 hours.

Makes 2 Quarts.

Note:  If you prefer a very smooth textured BBQ sauce, simply allow the BBQ sauce to cool and run the sauce through either a food processor or blender to achieve a smooth consistency.

Veal Giuseppi. . .inspired by my husband and created by me for him. . .

Veal Giuseppi

 This is a savory, rustic dish of veal, fresh fennel and capers brought together with fire roasted tomatoes.  Veal Giuseppi is amazing served over steamed white rice.  I prefer a delicate green vegetable to accompany this dish.  Here it is shown with Garlic and Lemon Broccolini.  Enjoy!

Veal Giuseppi

8 Veal Cutlets
1 Medium Shallot finely chopped
1 Small Garlic Clove minced
1 Large Fennel Bulb
3 Tblspn. Capers (Non-Pareil)
3 Tblspn. Sliced Kalamata or Dried Black Olives (optional)
3 Cups Diced Fire Roasted Tomatoes
1 Cup Gluten Free Flour for dusting Veal Cutlets  (seasoned with 1 Tspn. Salt, 1 Tspn. Ground Black Pepper, and 2 Tblspn. Dried Parsley)
Salt and Black Pepper to Taste when dish is complete and in simmer stage.
1/3 Cup Extra Virgin Olive Oil
1 Tblspn. Unsalted Butter
1/3 Cup Dry Red Wine

Rinse the Veal Cutlets and pound to tenderize.  (I usually pound the Veal to 1/2 its original thickness.  Always pound from the center outward.  Often the cutlet becomes large enough to cut into two pieces.)  Dredge each pounded cutlet in the seasoned flour coating each side of the cutlet and set aside.  Chop the Shallot, mince the garlic, rinse the capers and slice the olives and set the ingredients aside.  Break down the fennel bulb.  (Cut of the stalks, but reserve the Frons, quarter the bulb, remove the core and slice the fennel and rinse.)  Heat the extra virgin olive oil and butter over medium high heat in a large skillet.  Sautee the veal cutlets until lightly golden brown on each side.  Remove Veal from pan and set aside.  Remove pan from heat and add 1/3 cup dry red wine.  Return pan to the heat  (medium heat) and use a wooden spoon to deglaze the pan and incorporate the pan drippings.  Add garlic, shallots and fennel to the pan.  Sautee until the fennel is tender.  Add fire roasted tomatoes and allow to cook for 10 minutes.  Add capers and black olives.  Stir sauce to incorporate ingredients.  Taste sauce and salt and pepper to taste.  Add veal back to the pan and turn each piece of veal to coat thoroughly with sauce. Run a knife through the Fennel Frons and lightly chop.  Sprinkle the chopped frons over the sauce. Reduce heat to a simmer.  Allow to Veal to simmer in sauce for 30 minutes.

While the Veal is simmering, prepare the steamed white rice and the Garlic and Lemon Broccolini (see recipe below).

Garlic and Lemon Broccolini

2 Bunches Broccolini
1 Medium Garlic Clove finely minced
1/2 Tspn. Sea Salt
1 Tspn. Ground Black Pepper
Juice and Zest of 1/2 small Lemon
3 Tblspn. Extra Virgin Olive Oil
1/3 Cup Water

Prepare Broccolini by cuting the bottom 1/4 inch of the stems and rinse under cold water.  Add 1/3 cup of Water, fresh lemon juice and Broccolini to a skillet over medium high heat and cover.  Allow Broccolini to steam until slightly tender, but still firm.  Remove skillet from heat and drain water from pan.  Rinse Broccolini with cold water.  This will aid in retaining the green color.  Pat dry.  Return pan to medium high heat and add the extra virgin olive oil and minced garlic.  When oil is heated, return the Broccolini to the pan.  Season with the sea salt and ground black pepper.  Allow Broccolini to sautee until fork tender.  Remove from heat and sprinkle with lemon zest. 

Note:  There are varying sizes of Capers.  The general rule is the smaller the caper the more mild its taste.  You will notice that I always use the "nonpereil" caper.  This caper is from the South of France and is very mild.  If you haven't tried capers in your cooking or you haven't tried the nonpereil caper, please do so!

Grilling Sauces and Marinades are a challenge for those of us on a Gluten Free diet. . .

With summer upon us, grilling season is officially on!  The problem for those of us on this gluten free diet is that most marinades and grilling sauces have hidden in there somewhere in the form of modified food starch or MSG those nasty glutens that will make us ill.  From time to time throughout the summer, I will be posting some very simple grill recipes that will include sauces and marinades that are homemade and easy.  I already posted one grilling sauce recipe on March 25th.  Today I am posting a simple marinade that is absolutely delicious for chicken breasts, but is also great for lamb chops and steaks.  I will also be posting a wonderful homemade BBQ sauce in the upcoming week.

Zesty Garlic Balsamic and Herb Marinade

4 Tblspn. dried Parsley
3 Tblspn. dried Basil
1 Tspn. dried Oregano
1 Tspn. dried Marjoram
1 Tblspn. Salt
2 Tblspn. Black Pepper
1 Large Garlic Clove Crushed
1/4 Tspn. Red Pepper Flakes (optional)
1 Cup Extra Virgin Olive Oil
1/3 Cup Balsamic Vinegar
The Juice of one fresh lemon

Mix all of the above ingredients and pour into a large ziploc plastic bag.  Place skinless, boneless chicken breast in bag and roll bag in your hand to ensure total coverage of the meat.  I refrigerate for 2 to 24 hours depending on time availability prior to grilling.

Note:  If using this mixture for lamb, I substitute 1 Tblspn. of dried mint leaves in the place of the Marjoram.  If using for steak, keep the above recipe the same, but add 1/4 Cup of Worcestershire Sauce.

Note:  Fresh Herbs do not work as well as dried herbs for a marinade.