sticky grilled pork ribs

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zesty bacon wrapped shrimp

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Just like we would recommend with your Thanksgiving turkey, brining is a great way to lock in moisture and ensure these shrimp don’t dry out on the grill! It’s not an entirely necessary step, but we love it if you have time! To brine, combine 1/4 cup kosher salt, 1/4 cup sugar and 4 cups water, stirring to dissolve the sugar and salt. Add the ice and shrimp and let sit for 30 minutes at a maximum. Remove the shrimp and pat them dry.

In a bowl, combine the olive oil, garlic, chili powder, lime juice, lime zest and a pinch of salt. Add the shrimp and toss well to coat.

In order to get the bacon thoroughly cooked on the grill (without overcooking the shrimp!) you should partially cook the bacon ahead of time. Either in the oven or the microwave, cook until the bacon begins to cook but is still pliable.

Heat the grill to high heat. Wrap the partially cooked bacon around the shrimp and secure on skewers (flat ones if you have them!). Brush with extra marinade from the bowl and grill uncovered for 3 minutes on each side, or until the bacon is browned and the shrimp are just cooked through.

When done, remove from the grill and serve with an extra squeeze of lime juice and some fresh cilantro! These skewers are great by themselves as an appetizer, in shrimp tacos, or served with beans and rice! Yum!

the perfect (and simple) burger

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watermelon granita with whipped coconut cream and mint

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Add the watermelon to a blender and blend until liquefied. Strain the mixture through a fine mesh sieve and press out liquid with the back of a spoon.

Add the watermelon juice and sugar to a small saucepan over medium heat. Stir constantly until the sugar dissolves. When the mixture reaches a boil turn off the heat. Pour the juice into a 9×13 inch baking dish and whisk in the lime juice and rum if using. Freeze for 4 hours then use a fork to scrape the mixture into small bites. Freeze again and repeat the scraping process one or two more times within the next two hours.

When ready to serve, open the can of cold coconut milk and remove the liquid. Scoop the cream into the bowl of a mixer and beat on high speed with the whisk attachment until peaks form, about 2 minutes. If desired, sweeten with a bit of powdered sugar.

Serve in small jars (which you can prepare beforehand and keep in the freezer), top with a big scoop of coconut cream and a sprig of mint.

grilled pork chops with colorful coleslaw

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Rinse the pork chops, pat dry and place in a ziploc bag.

Bring the apple cider, water 1/2 cup sugar and 1/3 cup salt to a boil in a small saucepan. Stir until sugar and salt dissolves. Remove from heat and allow to cool completely. Add brine to ziploc bag with the pork chops, rosemary sprigs, garlic cloves and black peppercorns. Refrigerate for at least 4 hours or up to overnight.

In a big bowl, whisk together the ingredients for the slaw dressing, olive oil, mustard, honey, lime juice and lime zest. Toss the cabbage, radish and apple into the bowl. Using tongs or your hands, thoroughly toss the chopped ingredients with the dressing. Add bacon then salt and pepper to taste. Cover and chill for at least an hour. Mix in the cilantro right before serving.

Remove pork chops from brine, pat dry with a paper towel and season lightly with salt and pepper. Light one side of your grill (charcoal or gas) and let preheat. Once hot, clean and oil your grill grates. Place pork chops over the hot side of the grill and cook until well-browned, 3-5 minutes per side. Once browned, move the pork chops to the cool side of the grill. Cover and cook until the meat registers 135°F on an instant read thermometer inserted into the thickest part of the pork chop. Remove from grill and let rest for 10 minutes.