We had a pork tenderloin ready for the grill last night and after we’d combined it with a bit of pineapple slaw and red wine mushrooms … it sorta felt like a slightly more focused, deconstructed stir fry. Strange but true.
Pork.
- soy sauce
- cumin
- brown sugar
- garlic
- pork tenderloin
Slaw.
- cabbage
- carrot
- pineapple
- spinach
- soy sauce
- fish sauce
- agave
- sriracha
- sesame oil
- brown sugar
Mushrooms.
- shiitake
- reserved pork marinade
- red wine
We took a bit of a break from MOAP this weekend and decided to just enjoy the holiday and the food … totally camera free. Friday night I did snap a shot of some rainbow trout that came off our grill, however.
- rainbow trout
- light mayo
- capers
- cilantro
- kosher salt
- olive oil
- lemon juice
- black pepper
Sides.
- asian slaw
- panzanella
With this year’s fantasy draft upon us, Meena took the reigns in the kitchen last night and threw together the most lovely/messy/awesome/challenging/delicious burgers we’ve made in a long time.
Burger.
- lean ground beef
- kosher salt
- black pepper
- worcestershire sauce
- soy sauce
Slaw.
- carrot
- cilantro
- sesame oil
- cabbage
- rice vinegar
- agave
- kosher salt
Condiments.
- tomato
- pepper jack
- raw onion
- ketchup
- sriracha
- romaine
Bun.
- whole wheat
Corn.
- indiana sweet corn
Last night was busy but we had enough time to throw a lovely flank steak on the grill with an assortment of veg. We also used up the remainder of the cilantro for a chimichurri-like topping.
Veg.
- white onion
- red bell pepper
- green bell pepper
- button mushroom
- zuchinni
- squash
- marinade (w/ soy sauce, rice vinegar, garlic and agave)
Steak.
- skirt steak
- kosher salt
- garlic
- cayenne pepper
- brown sugar
Chimichurri.
- cilantro
- capers
- garlic
- white vinegar
- kosher salt
- olive oil
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