Whoot! Tomorrow is
the first day of autumn, which means Thanksgiving, Halloween and Christmas are
right around the corner.
This is my favourite time of the year. The leaves are changing
colour, grandma’s harvesting her garden (which means lots of chocolate zucchini
loaf for me!), the weather is perfect for track training, and Dad pulls out all
stops on the barbecue. Yep, the winter cover doesn’t go on the grill until the
first snow flies.
Tomorrow night we’re
having Spicy Orange Pork Chops – one of Dad’s barbecue specials. Here’s the
recipe:
Spicy Orange Pork Chops
1⁄2 cup orange
juice 125 mL
1 Tbsp canola oil
15 mL
1 tsp freshly
ground pepper 5 mL
1⁄4 tsp chili
powder 1 mL
1⁄4 tsp paprika 1
mL
2 dashes hot pepper
sauce 2
4 boneless pork
loin chops 4
2 Tbsp chopped
fresh cilantro 30 mL
1. Combine orange
juice, canola oil, pepper, chili powder, paprika, and hot pepper sauce in a
double plastic bag. Remove 2 Tbsp (25 mL) of marinade; set aside.
2. Add pork to
remaining marinade and squeeze bag to coat pork with marinade; seal bag. Let
stand 30 minutes.
3. Remove chops
from marinade and pat dry; discard marinade. Grill chops over low heat for 30
minutes or until done, basting occasionally with reserved marinade. Sprinkle
with cilantro. Serves four.
Recipe from ATCO’s
Blue Flame Kitchen
(www.atcoblueflamekitchen.com)
If you like this
recipe, you should download this brochure: http://www.canolainfo.org/quadrant/media/recipes/pdfs/grilling-brochure.pdf
There are ideas on
everything from marinades to grilling vegetables. But you’d better hurry –
barbecue season is coming to an end.
Have a great first
weekend of fall. I know I will!
Gotta Jet!
-
Chase
Superman Duffy
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