It’s the Memorial Weekend and I’d be remiss if I didn’t have a grillin’ thang or two to add to the backyard hoo haa. And since I’m not going to be doing the cooking tomorrow.. you get it today.
And, since I kinda lean that way anyway, it’s a couple of stupid simple dishes from the Asian inspired side of the road:
Sweet Chili Pork Blades and a Quick Griddle Kale Stir Fry
Okay, I say simple – and I mean it. So that means I’m pulling together a couple of bottled and canned things to speed up the process.
1st, you’re going to need a bottle of this:
|Thai Sweet Chili Sauce|
Yes, I can make it myself.. and you probably can too – but why bother. You aren’t going to make it as good as what comes bottled up for your enjoyment, and remember.. we’re doing things quick today. Do make sure you find the sauce with the shredded carrots and turnip in it… if you can. (Hint… this one has it.)
Right then, the Marinade – this will make enough marinade for either 6 blade steaks or a couple of pounds of pork ribs.
Sweet Chili Grilled Pork Steaks
1 Pound Blade Steaks, Chops
1 Cup Sweet Chili Sauce
1/4 Cup Lemon Juice
1/4 Cup Olive Oil
1 Large Zipper Bag
- Add all the ingredients to the bag
- Squitch everything around to mix
- Add the pork and marinate in the fridge for a minimum of 4 hours.
- Heat your gas / charcoal / jiffy grill to 500 degrees
- Brush the grill plate with oil
- Place the steaks (or Chops or Ribs) on the plate and close the lid for 2 minutes
- At 2 minutes, open the grill and rotate the steaks 90 degrees and close the lid
- Cook for another 2 minutes
- At 2 minutes, Flip the steaks over and repeat the process
- Place the steaks on the upper rack, turn off the grill, and allow to sit in a closed environment for another minute.
- Plate up and let rest for 5 to 10 minutes before slicing
Kale Stir Fry
I’m using the canned Chinese corn for a couple of reasons. One – it isn’t sweet. And, Two – it’s damned fun to eat the whole leetle ears.
Serves 4 to 6
1 Packed Cup Julienne Kale
1 Cup Shredded Cabbage
1 Medium Onion – Peeled and Sliced Thin
1/2 Cup Baby Carrots
1 Cup Canned Chinese Corn – Drained
1 Clove Garlic – Minced
2 Tablespoons Oil
1 Tablespoon Sesame Oil
1 Tablespoon Tamari or Soy Sauce
1 Tablespoon Sesame Seeds
1 Teaspoon Brown Sugar
Griddle Pan – or – Large Grill Safe Skillet
- Mix the brown sugar, sesame oil and sesame seeds together and set aside
- Heat the pan on the grill until smoking hot then add the oil
- Immediately add the onions and garlic and move them around on the pan a bit until they begin to smell
- Add the kale and cabbage and stir them around until the kale is bright green and wilted
- Add the soy sauce, corn and baby carrots and griddle for 3 to 5 minutes (until the corn begins to brown a bit on the edges)
- Remove from the heat and add the sugar and sesame mixture, stir everything under well to coat completely
- Serve immediately