Rushville Republican

Recipes

April 18, 2012

Cooks Corner: Grilling tips & recipes

(Continued)

RUSHVILLE — drain pineapple and set aside

reserve juice

in a 9 x 13 baking dish combine

reserved pineapple juice, soy sauce and garlic

blend well

add pork chops turning to coat well

cover and refrigerate for 3 to 4 hours

turn occasionally

while pork chops are marinating

combine pineapple tidbits and remaining ingredients

mix well with spoon

cover and refrigerate

heat grill to medium high heat

remove pork chops from marinade

place chops on grill

cook about 8 minutes and turn

cook an additional 6 minutes

or until chops are no longer pink in middle

serve with salsa

enjoy



Porterhouse Steak With Vegetables

serves 4

VEGETABLES:

1 8oz package baby bello mushrooms cut in half

1 red bell pepper cut into strips

1 yellow bell pepper cut into strips

2 pablano chilies seeded and cut in strips

1 medium onion cut in strips

1/2stick salted butter

3 cloves garlic mashed and minced

STEAK:

2 tablespoons olive oil

1/2teaspoon white pepper

1/4teaspoon salt

4 1 1/4inch thick porterhouse steaks

in an disposable foil pan place mushrooms,

bell peppers,chilies and onion

in a small sauce pan melt butter

add garlic

pour mixture over vegetables

cover with foil and be sure to seal

set aside

in a small bowl combine oil, pepper and salt

brush each steak with mixture

preheat grill to medium high heat

place steaks and vegetables on grill

cook steaks 15 to 20 minutes turning once

to desired doneness

serve vegetables with steaks

enjoy



Grilled Caribbean Chicken

serves 4

2 teaspoons lime juice

2 teaspoons extra virgin olive oil

1 teaspoon allspice

1/2teaspoon dried thyme

1/2teaspoon paprika

1/4teaspoon white pepper

1/4teaspoon Louisiana hot sauce

4 large boneless, skinless chicken breasts

heat grill to medium heat

in a small bowl combine all ingredients except chicken

mix well

rub mixture onto chicken covering all

let stand for 20 minutes at room temperature

place chicken on hot grill

cook 9 to 12 minutes turning once

or until chicken is fork tender and juices

run clear

serve hot

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