Traditional Texas Food
Articles about Texas' most famous foods
by John Raven, Ph.B.
Grilled Pork Chops
Grilling It Allby John Raven, Ph.B.
Here we are at one of the rare times of the year when the weather should be nice just about everywhere. Spring in the northern hemisphere, and fall down south. It's the perfect time to do some outdoor cooking and dining.
I am confident that each and every one of you kept your grill clean and in perfect working order during the off-season. Those of you who live where any day is outdoor cooking day are to be envied. Put your apron on and let's get to it.
Let's start off with a pork chop recipe that will have all the neighbors downwind of you looking over the fence to see what smells so good.
Pork Chops AdoboThis recipe makes enough Adobo Sauce for about a dozen half-inch-thick pork chops.
Grill over low coals four minutes, turn and grill another 4 minutes or until done to your taste. Don't burn them. Best served with tomatillo sauce.
Tomatillo SauceThis sauce is excellent with pork and chicken. Matter of fact, it's great with just about anything.
Garlic Shrimp a la SouthwestShrimp on the barbie Texas style.
Grilled Salmon Steaks with Lemon Butter
Brush the salmon steaks with the melted butter and grill over medium-hot coals about 4 minutes per side. Turn carefully with spatula. Brush with remaining melted butter while grilling. Fish is done when it separates easily from backbone, about ten minutes total cooking time.
Place the steaks on a serving dish and top each with a slice of lemon butter (recipe follows). Garnish with lemon wedges.
Lemon ButterPrepare this a day ahead of time.
Here's a couple of stuffed vegetable recipes for you.
Pour the milk into a bowl and soak the bread a few seconds, squeeze out the excess milk from the bread. (Discard the milk or give it to the cat.) Mix together the moistened bread, the reserved two tablespoons of chopped onion, chopped ham, mushrooms, egg and chopped parsley. Mix well and divide mixture evenly among the scooped-out onion shells. Dot each onion with one teaspoon butter. Place each onion on a sheet of the buttered foil and carefully wrap, sealing the folds.
Set the packages on a hot grill for about 20 minutes, turning several times to insure even cooking. Test for doneness, and cook a little longer if needed.
Zucchini with White and Wild Rice
Cut a thin slice lengthwise off each zucchini. Hollow out inside with a teaspoon or whatever. Chop up the thin slice and the insides. Parboil the zucchini in salted water in a large skillet or stockpot for about five minutes or until crisp-tender. Remove and drain on paper towels.
Melt the 3 tablespoons of butter in a skillet. Add one tablespoon of the butter to the breadcrumbs, mix and set aside.
Add the chopped onion and garlic to the butter in the skillet and sauté until onion is transparent. Add the chopped zucchini and cook for 2 more minutes. Stir in the egg, salt and rice mix, blending well. Add the cheese and stir until melted.
Spoon the filling into the hollowed zucchini. Top with the breadcrumbs. Make a little foil "boat" for each zucchini. Cook on a covered grill at 350 degrees for 30 minutes. You may have to take it to the broiler to brown the breadcrumbs, or use a propane torch. (A little hand-held propane torch is a handy kitchen gadget. You can brown the top of anything in nothing flat. They are also handy for charring chiles for peeling. Just don't work too close to the curtains.)
Vegetables in FoilHere's an unstuffed recipe for veggies on the grill that you'll like.
There you go, boys and girls. Happy grilling and eating. Where's the beef, you ask? Maybe next month I can come up with some beef for the grill that doesn't require sitting up all night tending.
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