It's that time of year. You get up in the morning and you're freezing. You put on jeans, a polo and a sweatshirt.
Then the problems start.
By 10:30 the skies are clear, there's no breeze, it's 80 degrees and you're schvitzing like an Airedale. It's shoulder season crablings. It's not summer, it's not autumn. It's both!
You can tell all the other people who keep roughly your schedule just by hanging out at a Starbucks around 1 PM. The early risers are wearing long everything - shirts, pants, socks. The late rising lay-abouts stroll in wearing shorts, t-shirts and flip flops. You don't need to ask who has a job and who doesn't: If you see knees, they're unemployed.
Well it's no different when it comes to cooking. This time of year I just can't decide what I want to make. I get up in the morning and that little bit of a chill has me thinking about cranking up the oven. Then the temp rises 30 degrees and I'm wondering how I'm gonna grill a pot roast? Today's recipe is one of those scrambling plays. Grilled Ginger-Garlic Pork has that vaguely Asian taste that I love so much. Augment it with Mustard Dipping Sauce and you have a nice little dinner, so drop the sweatshirt and enjoy...
Grilled Ginger-Garlic Pork
adapted from www.theotherwhitemeat.com (no, seriously)
4 boneless pork loin chops or pork cutlets
1 medium onion, sliced
1 garlic clove, crushed
1 TBSP chopped parsley
1 TBSP grated ginger
1/4 cup red wine
2 teaspoons sugar
1/4 cup soy sauce
1/4 cup olive oil
2 teaspoons sesame oil
1 TBSP dry mustard
5 TBSP soy sauce
3 TBSP apple cider vinegar
1 teaspoon sesame oil
1/4 cup minced green onions for garnish (optional)
Place all the marinade ingredients into a large re-sealable bag. Zip closed and shake well to mix. Add the pork, reseal and refrigerate at least 2 hours and preferably overnight.
Remove the pork from the refrigerator and bring to room temperature. Preheat your grill to medium-high.
When hot, grill the pork to desired doneness. Assuming a 1 inch thick chop, grill for 3 - 4 minutes per side. Set aside and loosely cover with a sheet of aluminum foil.
While the chops are resting, whisk together the dipping sauce ingredients in a medium bowl.
Slice the chops and drizzle with the dipping sauce and scatter with the minced green onions (optional).
There you go crablings. The first sorta, kinda fall-ish recipe in a while. Stay tuned, there'll be more coming.
Alrighty then, I'm outta here, until next time, remember you can do it you can cook.