Pork you!
Saturday I got to BBQ. I had my heart set on making some lamb chops that I had a recipe for but when I went out to buy them all they had were the little lamb loin chops. The recipe called for the larger steak size chops. Finding a good selection of lamb seems to pretty difficult here in California and if anyone knows any markets that stock lamb send me an e-mail.
So I went to the store and settled on making a pre-marinated pork roast. My mom turned me onto those prepackaged pork packages (alliteration rules) that they sell in the meat section about a year ago and I've been meaning to try them again. I didn't have time to marinade my own meat (yes I said it) so it was wither that or make hamburgers.
The pork needed about 45 minutes to reach 160 degrees (the safe temp for pork) and was really good once sliced. The marinade was an onion/garlic liquid that went really well with the roast.
As a side dish I made the Creamy Squash And Sweet Potato Parcel from Rob Rainfords show License to Grill. Here is the recipe:
Ingredients
1/2 cup of cream
2 tablespoons of dry white wine
1 cup of grated cheddar cheese
Half a stick of butter
1 tablespoon of flat leaf parsley, finely chopped
1 teaspoon of ground nutmeg
1 teaspoon of ground cinnamon
2 teaspoons of brown sugar
1/2 a pound of sweet Potatoes, cubed
1/2 a pound of squash, cubed
1 onion, finely diced
2 large pieces of tin foil
- Combine the cream, wine, cheese, onion, butter, parsley, nutmeg, cinnamon and sugar in a bowl.
- Combine the sweet Potatoes and squash in a separate bowl. Double the foil pieces by placing one large piece of foil on top of the other. Empty the vegetable mixture into the center of the foil and season with salt and pepper. Spoon the liquid cheese mixture over the vegetables. Fold the sides of the foil up to create a parcel and seal the foil shut.
- Preheat to grill to 350ºF/175ºC.
- Place the foil package on the grill and cook with the lid closed for 30 minutes. Cook until the contents are soft.
This was pretty good and I might have messed it up a little by forgetting to add butter. Other than the butter I thought it could use a bunch more brown sugar. I think there aren't too many things better that brown sugar and squash together.