Dinner a week ago…

Last Thursday was virtual Friday since we had the day off on Friday for the 4th.  This gave me extra time on Thursday night to indulge into a great meal.  I swung by the Boise Coop and grabbed several items for dinner.  Here was the menu for the night…..Water Melon Margarita’s Sangria for drinks….Greek Salad, and Pork tenderloinon skewers with a jerk sauce. 

So a few things from store.  The organic prices were through the roof.  I ended up going non-organic on a cumber and a couple other items.  The butcher at the coop was very helpful.  I ordered from him 1 lb of pork tenderloin about 1/4 thick which turned out to be a little closer to 1/2 inch.  The Coop also has a large olive bar where I ordered up the “calamata olives”.  At the bar though I was confused because I didn’t see them….They had it spelled Kalamata with a K.  I think the K is the correct spelling and foodnetwork has it wrong. 

Well lets cook—–

I started with the sangria with my own added watermelon to it so that I would have a drink in hand.  As my wife walked in with our 3 year old I handed her a drink as well.  The taste to me was right on and easy to drink.  It reminded me of something I should have while sitting on the deck of a cruise ship.  Well of course my 3 year old wanted a drink as well…..My answer- Capri Sun poured into a glass with two sliced grapes, and a cherry on an umbrella garnish….He loved it…I do have to say the peaches in my drink were outstanding…..

I mixed the oil with the garlic and spices for the salad and then started in on the meat.  I took my new meat tenderizer and pounded it down to about a 1/4 of a inch and seasoned the meat.  My 3 year old thought it was a blast hitting the meat with the tenderizer.  Ahhh what a mess I had to clean up….

I skewered the meat and tossed it on my gas grill (I would have preferred the charcoal grill but I didn’t think ahead).  Once they were on the grill for about 3-4 minutes I lathered them up with some jerk sauce.  I let them have 5-6 minutes on each side and coated both sides with the sauce. 

I made the margarita’s as well and mixed my salad up.  The cheese and the olives made this salad just perfect on a 100+ degree day.  The pork was perfect and we sat back and enjoyed. 

I had a big mess to clean up in the kitchen but the best part was that BBQ and salad didn’t heat up the house on a HOT day.  This meal got a thumbs up from all three of us. 

Later this week I will have a beer review and another BBQ meal for you.

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Published in: on July 9, 2008 at 4:20 pm  Comments (1)  
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Lemon Pasta with Chicken….

here’s to another great recipe that I grabbed off of food networks web-page.  You can follow their recipe at Lemon Pasta w/ Chicken.  I took the recipe and twisted it to my personal liking…

Products needed:

Chicken Breast, Confetti Pasta, Clove of Garlic, 1/4 teaspoon red pepper flakes, 3 tablespoons olive oil, 2 lemons- juiced, 1/2 cup grated Parmesan….

I grilled up the chicken breast and boiled the pasta,  I took the garlic and thinly sliced it.  I took the oil and the red pepper along with the garlic and cooked it in a frying pan for about a minute.  (The more of the Red Peppers the hotter the taste).  I Sliced the chicken in to about 3 inch strips and drained the pasta.  I combined the pasta and the chicken and then stirred that into the oil mixture in the skillet….Cover it with your cheese and squeeze your lemon over the whole thing and you have a great meal.  I also added some diced cilantro to the pasta which added a really refreshing taste to the whole meal.  Oh I guess I ended up only using one lemon also…

My wife really questioned the whole thing until she tried it and she ended up loving it. 

Give it a try….Let me know what you think…..

Published in: on June 24, 2008 at 10:14 pm  Leave a Comment  
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