Eating In
12:00 am
Thu May 20, 2010

Abby Grills

To wrap up “Eating In”, this week’s series on food, we invited our program director Abby Goldstein, quite the foodie, to talk about her grilling lesson this week with cookbook writer Kathy Gunst.

Kathy Gunst is a cooking teacher and author and co-author of thirteen cookbooks. Her latest is “Stonewall Kitchen Grilling”.

Abby has a devotional attachment to her grill and agreed to have kathy come to her home and try out some of the new recipes.

Abby's Blog: Killer Delicious

Kathy Gunst Grilling Recipes:

Grilled Pork Chops with Grilled Rhubarb

Let the pork sit in the brine for at least an hour and up to 24 hours.
Serve with the grilled rhubarb.

8 cups water
2 teaspoons salt
8 peppercorns
1 cinnamon stick, cut into pieces
4 allspice or cloves
2 bay leaves
4 center cut or rib cut pork chops, about 2 pounds, about 1 1/2 inches thick

Place the water in a large bowl. Add the salt, peppercorns, cinnamon stick, allspice and bay leaves, and stir to mix. Add the pork chops and cover and refrigerate for an hour and up to 24 hours.

Heat the grill to about 350 degrees. Remove the pork from the brine and discard the brine. Pat the meat dry.

Place the chops on direct heat, cover and cook about 10 minutes per side, or until the internal temperature is around 140 degrees for rare or 150 for well done pork. Let sit 5 minutes before serving to let the juice settle.

Grilled Rhubarb

Serve with grilled pork or other grilled meats or fish. Or serve cut up with yogurt or ice cream for a grilled dessert.

Cut fresh rhubarb into 2-inch sections. Place in a bowl or plastic bag and sprinkle on about 1/3 cup sugar. Let "marinate" for about an hour and up 12 hours.
Place a grill rack or basket on a hot grill, about 350 degrees. Place the rhubarb on the rack or basket and let grill 5 minutes. Flip over and grill another 3 to 5 minutes or until the rhubarb is softened but not falling apart. Sprinkle with another tablespoon of sugar and serve.

Cucumber-Mint-Almond Yogurt Sauce
Look for a thick locally made yogurt or use a Greek-style yogurt.

1/3 cup slivered almonds
2 cups plain yogurt, see note above
1 cup grated peeled cucumbers
1/3 cup chopped fresh mint
Salt and freshly ground black pepper
Splash hot pepper sauce

Place the almonds in a dry skillet over moderate heat and cook, stirring occasionally, for 5 minutes, or until they are fragrant and just beginning to turn golden brown. Remove from the heat.

In a medium bowl mix the yogurt, cucumber, mint, almonds, salt, pepper, and hot pepper sauce to taste. Serve cold. Makes 2 cups sauce.

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