Sunday, June 17, 2012

A marinade for my father

My dad back in his heyday was known as a very good griller. Armenian grilling that is. A variety of meat with a variety of veggies. No cole slaw, baked beans, potato or macaroni salad was to be found in my parents home. BBQ was his domain. He took the job very seriously. I did not find him to have patience when it came to much. But this was one of the few things he did have patience for.  It took hours for him to trim the fat. Salt and pepper the meat. As well as put the meat in a citrus marinade he would purchase at a local meat market. And then put chopped onions on top of the meat. Then he would man the grill for a good hour. Drinking a beer and listening to whatever game on the radio. I think he found the process relaxing. The rest of us would just want to eat and a small part of us would cringe at the full day affair. But the outcome was worth it. Delicious, moist, fall off the bone meat. He would use the same marinade regardless if it was chicken, beef or pork. It was so good. I found a similar recipe to the citrus marinade mixture my dad used and although I do most of my grilling on the Foreman anytime there is BBQ I think of my father and his love for grilling. 




Cuban Pork Chops Adapted from
Pioneer Woman
Ingredients
  • FOR THE CHOPS:
  • 6 whole Bone-in Center Cut Pork Chops
  • 2 cups Orange Juice
  • 2 whole Limes, Juiced
  • 5 cloves Garlic, Minced
  • 2 teaspoons Cumin
  • 1/2 teaspoon Cayenne Pepper
  • 1 Tablespoon Dried Oregano
  • 1 whole Small Yellow Onion, Halved And Sliced Thin
  • FOR THE SAUCE:
  • 1 bunch Cilantro
  • 1 bunch Parsley
  • 1 cup Olive Oil
  • Salt And Pepper, to taste
  • 2 cans (15.8 Oz. Size) Bush’s Black Bean Fiesta Grillin’ Beans, To Serve
Preparation Instructions
Combine orange juice, lime juice, garlic, cumin, cayenne pepper, oregano, and onion in a large zipper bag. Squish it around to combine, then throw in the pork chops! Seal the bag and marinate them for several hours...but overnight is better!
While the chops are marinating, add cilantro and parsley leaves to a blender. Add olive oil and blend until smooth. Season with salt and pepper, then transfer the mixture to a small container and keep in the fridge.
Remove the pork chops from the marinade (discard the bag). Grill the pork chops until they're totally done.

1 comment:

Chris Coyle said...

This post made me think of my Grandfather. When I was little, you couldn't get near him when he was grilling the Shish Kebab. When we got together with cousins at the beach for the summer, it used to be a battle of the men. Not sure where hot Italian sausages came into play, but that was another grill battle. Everything else was left to the Moms, but the Shish Kebab was a matter of pride for the men. My Dad was Irish, so he stayed out of it LOL. :)