Tuesday, March 27, 2007

and the winner is ... blogger Deb!

Deb won for her recipe for Cuban Pork Soft Tacos. Blogger Deb, please contact Dena at dena.rosenberry@gazette.com or 636-0278 to pick a cookbook from our cookbook booty. We've quite a selection.

OK, cooks, we're looking for great recipes for side dishes that can be cooked alongside our fish or steak or chicken on the grill. Sun's out - it must be grillin' time!

Share your favorite sidedish-on-the-grill recipe in the comment section below - then check the blog next week to see if you've won!.

Now, for Deb's recipe (Looks straightforward; try it and let us know what you think):

Cuban Pork Soft Tacos
1/2 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
3 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaves
1 3-pound boneless pork roast
1 cup sliced onion
Flour tortillas (I like the little ones)
Pico de Gallo or a good salsa
Lettuce and or guacamole is optional

For the marinade, combine lime juice, water, grapefruit juice, garlic, oregano, salt, pepper, and bay leaf in a small bowl.

Trim fat from the roast. If necessary, cut roast to fit into slow cooker. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl or a baking dish. Pour marinade over meat. Close bag and chill 6 to 24 hours, turning occasionally to help ensure an even flavor throughout the meat.

In a slow cooker place onion, top with meat and marinade mixture. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Transfer meat to a cutting board; cool slightly. Skim fat from juices; keep warm. Remove bay leaf and discard. Use forks to gently separate the meat into shreds. Transfer shredded meat to a serving platter. With a slotted spoon, remove onions from juices. Transfer onions to same serving platter.

Serve meat and onions in tortillas with small bowls of the hot juices and Pico de Gallo. If desired, pass lettuce and guacamole. Makes 8 to 10 servings.

1 comment:

Bobby said...

Vegetable Medley

This is a colorful side dish, prepared on the grill that is both tasty and chock-full of vegetables. If you prefer different vegetables go ahead and add them or replace something to your liking. I use the following ingredients because of the colors and flavors.

3 medium sized Potatoes – cut into chunks
2 medium sized bell peppers (green, red, yellow, orange – whatever color(s) you prefer), cut into chunks
2-3 table spoons butter or margarine
1 tablespoon minced garlic
4 little corn cobs
1 package mushrooms quartered
Salt and pepper to taste
Aluminum foil

Preheat your grill.

Wash and chop all your vegetables. Take a large piece of aluminum foil, large enough to bundle all of these ingredients together, place the butter or margarine throughout the foil to prevent the vegetables from sticking. Place potatoes, corn, bell peppers, and mushrooms randomly along the foil. Sprinkle the minced garlic over all, add salt and pepper to taste. Wrap vegetables like a large burrito. Place on grill over medium heat turning occasionally to prevent burning. Grill for 30 – 45 minutes or until potatoes are tender. Turn out vegetable medley into large serving bowl.