Honey and Soy Grilled Pork Chops

I found this recipe in the interwebs recently and I wanted to give it a try.  I was not disappointed.  It is one of the easiest and most delicious recipes I have made in a while.  Here is the recipe:

Ingredients: 

- 1/4 cup honey

- 1/2 cup low sodium soy sauce

- 2 cloves of garlic, crushed or pressed

- Red pepper flakes to taste

- Four pork chops (boneless or bone-in)

Directions:

1.  Sprinkle the red paper flakes on both side of the pork chops.

2.  In a resealable plastic bag, combined the honey, soy sauce, and garlic.  Add the seasoned pork chops to the bag and mix well all of the ingredients.  Seal the plastic bag.

3.  Place the sealed bag on a plate and place the plate in your refrigerator.  Let the shops marinate for at least two hours.

4.  When ready to cook the chops, prepare a grill.

5.  Remove the chops from the bag and discard the marinade.  Over medium-high heat, grill the chops until seared and cooked through, about 6-8 minutes per side.

6.  When fully cooked, remove the chops from the grill and place on a plate.  Cover the chops with aluminum foil and let the chops rest for 5 minutes before serving.

Cook's Notes:

This was an incredibly simple recipe to make and the results were fantastic.  The honey perfectly caramelized the surface of the pork chops.  I marinated the chops for about 8 hours before grilling them.  This recipe is a keeper!

Honey-Lime-Sake Grilled Shrimp

 I found this recipe at finecooking.com, and I modified it for the grill.

Ingredients:

- 20-24 uncooked jumbo shrimp, deveined and shelled

- 3 limes

- 1/2 cup sake rice wine

- 1/4 cup honey (I used clover honey)

- 2-3 garlic cloves, peeled

- 1 T fresh ginger

- 1 T fresh cilantro

- Kosher salt and pepper to taste

- 1 t Tabasco sauce (optional)

Directions:

1.  Cover 6-8 bamboo skewers in a shallow pan with water.  Allow the skewers to soak for at least one hour.

2.  Peel the limes and place the rinds into a food processor.  Add the ginger, garlic, and cilantro to the lime rinds and chop or process to 45-60 seconds.  Add kosher salt and pepper to taste, then add the sake and honey.  Add the Tabasco sauce if used.

3.  Slice the limes in half and press the limes to render their juice into the food processor.

4.  Chop or process the mixture for 60 seconds.

5.  Place the shrimp is a sealable container.  Pour the marinade over the shrimp and seal the container.  Place the container into your refrigerator and marinate for 4-6 hours.  Occasionally open the container and stir the shrimp in the marinade.

6.  Prepare a fire in your grill.

7.  Remover the shrimp from the marinade, and discard the marinade.  Skewer the shrimp.  

8.  When the grill is ready, place the skewered shrimp on the grill and cook for 6-7 minutes, turning the skewers once.  Be careful not to overcook the shrimp.

9.  When the shrimp turn pink and start to curl, remove from the skewers from the grill and serve immediately.

Cook's Note:

This recipe was incredibly easy to make the results were delicious.  The honey provided just enough sweetness to the shrimp, and it caramelized the shrimp as well.  I did not use Tabasco when I made the recipe, and frankly nobody missed it.  This recipe will become a staple in our house, much like our Garlic Skewered Shrimp recipe.

Green beans with feta and pine nuts

 I can't believe I have never posted this recipe! It's a staple for us during the summer months when the green beans are abundant. 

• Green beans, trimmed and cut into one-inch lengths
• Feta cheese 
• Toasted pine nuts 

I blanch the green beans, maybe for 15-20 seconds.  After draining the green beans, I wrap them in a paper towel and put them in a bowl to dry.  

I toast the pine nuts and set them aside.  

When we are close to serving dinner, I put the green beans in a frying pan to warm them up and toast them a little. I sprinkle the green beans with feta cheese and let the cheese melt.  I sprinkle the beans and cheese with the toasted pine nuts, toss and serve.  

It is an easy and delicious recipe!