Below are some of the items we used to create this corn recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
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In
Internationally Inspired,Main dish,pork,Spanish |
23 Comments
I love the flavors of Spain – saffron, smoked paprika, cayenne – A spicy blend of sweet. And these chops are no exception! Marinated in Spanish flavors and grilled to juicy perfection!
What you need:
4 Pork loin rib chops (about 2 pounds)
1 teaspoon flaked sea salt
7-8 saffron threads
1/8 teaspoon cayenne pepper (a little more if you like heat)
2 cloves of crushed garlic
How to Do it:
In a small bowl mix the salt, saffron threads and cayenne, crushing the saffron threads. Sprinkle half on one side of the chops, and one clove of garlic. Flip and use the remainder on the other side of the chops. Place the chops in a small dish and add just enough water to cover half way. Marinate in the refrigerator for about 8-10 hours or overnight, turning once.
On medium-high heat cook on a grill or in a grill pan for about 3-5 minutes. Turn and cook the other side until there is no pink left in the middle.
Remove from heat and allow to set for about 5 minutes before serving.
Below are some of the items we used to create this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
You’ve heard it. It’s Sunday afternoon, everyone bursts through the door and asks…..
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Well here is the place to find the answers to that age old question!
Share your latest and greats recipes here – All meal or food related, family-friendly posts are invited! Feel free to post linkys that are food related as well! (Sadly, non food posts will be deleted).
This weeks features include the top two most visited posts and two that I chose – and let me tell you, with all those great recipes, that was no easy task! But here they are….
Four Fabulous dishes
Note: Featured posts that also left a comment get pinned, tweeted and yummed (if you have that connection)!
This amazing Easy Apple Cobbler[10] from the Gracious Wife was the top visited post last week!! No wonder, just look at it!!
Honey & Birch shared the recipe to make your own Pumpkin Pie Spice Mix[11] – a handy recipe to have!
Need a sweet, refreshing dessert? Check out these Easy Key Lime Pie Bars [12]that were shared by The Jenny Evolution! Just YUM!
Thank you to everyone who shared an amazing recipe or idea last week and who visited other party goers! – it’s not a party without each of you!
And now, lets get started on another deliciously fun party!
But Please don’t party and run!! Visit and leave a comment for at least two other posts for each you share. (I visit them all)
Now Quick! Tell all your friends (on facebook and twitter and anywhere else!) about the great recipes people are posting – and stop by and visit them.
There are only two rules – Please Only food related posts! Recipes, food review, even linky parties that focus on food -If it is about food, please share it! (Sadly, non food posts will be removed).
AND
Visit some of the other party goers!! That’s what makes it a party!
Don’t forget to leave a comment – If your post is featured next week, it also gets pinned and tweeted (IF you’ve commented this week!)
Posted By
HelenFern
On
In
Beef,Main dish |
7 Comments
Ever wonder how the restaurants make the steak taste so good? I have! I watch those cooking shows, read, and I still couldn’t pull it off – but then I asked a chef!
What you need:
Steaks (I used boneless ribeye)
Flaked sea salt
Fresh ground pepper
Garlic powder
A little dry red wine (about ½ cup)
How to Do it:
Place the steaks in an open container and pour ½ the wine (I used cabernet sauvignon) over the top. Let sit at room temperature about 5 minutes, flip and pour the remaining wine over them. Let sit another 5 minutes.
Sprinkle one side liberally with all the seasonings – I used about two big pinches of each. Flip and repeat on the other side. Cover and let sit in the refrigerator for about 12 hours.
Drain off all the liquid and cover the steaks with a paper towel. Return to the refrigerator and chill another 12 -24 hours, uncovered, turning once. This will “age” the steak a little, drying out some of the water.
Rub the surface of a grill or grill pan with a little oil to prevent sticking. Heat to medium-heat and place the steaks on the hot grill. Cook on each side for about 5 minutes, depending on the degree of doneness you want.
How do you tell if it’s done? You can use a meat thermometer, but I don’t like to pierce the steak in anyway while it’s cooking, it lets those precious juices out – so here is another method-
Open your hand, but keep it totally relaxed and press the fatty part under your thumb with your index finger. It will be soft and spongy – that’s what a rare steak will feel like when pressed in the center of the thickest part.
For medium-rare, touch your middle finger to your thumb, then feel that fatty part. It will be soft, but with a little less give than before. That’s how the steak will feel.
Want medium? Do the same thing but touching the ring finger to your thumb – and for well done, the pinky finger.
Remove the steak from the heat and allow it to rest for two or three minutes before cutting.
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