Mommiedaze

What’s for Dinner: Honey Grilled Pork Steak with Baked Sweet Potato Fries and Maple Sauce

It quit raining long enough this week to get back out to the grill. I had some pork steak in the freezer, and it’s a good cut to cook on the grill because it’s thin and cooks quickly.

Honey Grilled Pork Steak Recipe

Pork Steaks
2 cups honey
soy sauce

Pour honey into a bowl. Add soy sauce, stirring until sauce is a syrupy consistency. Place chops in a bowl or cake pan and cover with 1/2 of the sauce. (Place balance of sauce in a sauce pan.)

Let the steaks marinate in refrigerator for as long as you wish. They can marinate all day for a stronger flavor or they can be dipped and grilled. Either way works.

Simmer the sauce in the saucepan over low heat until thickened. Store in a glass jar in refrigerator until needed.

Place steaks on grill, brushing fresh marinade onto steaks as needed (use the marinade which was stored in the jar but pour it out into a bowl before brushing so as not to contaminate the remaining gravy.)

Cook until juices no longer run pink when pierced by a fork.

When chops are finished, pour sauce from the jar into a gravy dish (sauce will be thin) and serve steaks accompanied by sauce

Note: Discard marinating liquid - do not use for basting or as gravy, as this liquid contains raw pork juices.

Submitted by: J. McDanel

From cooks.com

The pork steaks turned out great. The marinade and sauce tastes like teriyaki, and grilling really brings out the flavor.

I had sweet potato French fries a a local restaurant and loved them. I wanted to try to make something similar at home, but with out deep frying.

Baked Sweet Potato Fries Recipe

Non stick cooking spray
1 lb medium sweet potatoes
1 Tbsp butter, melted
1/4 tsp seasoned salt
Dash ground nutmeg

Lightly coat 15 x 10 x 1 inch baking pan with cooking spray. Scrub potatoes; cut lengthwise into quarters. Cut each quarter into two wedges. Arrange potatoes in a single layer in pan. Combine margarine or butter, salt, and nutmeg. Brush onto potatoes. Bake at 425 degrees for 20-30 minutes or until brown and tender.

From grouprecipes.com

I thought the sweet potatoes would be really yummy if there was some kind of sauce to dip them in. I found this recipe, and it went really well with them.

Maple Cream Sauce Recipe

1 cup Maple Syrup

2 tablespoons Butter

1/4 cup Evaporated Milk

Boil maple syrup and butter together for 3 minutes. Cool and stir in evaporated milk.

From cdkitchen.com

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What’s for Dinner: BBQ Pork Ribs

Several years ago I found a terrific BBQ Pork Rib recipe on-line. They were delicious. Better than any ribs I’d ever had in a restaurant. Then I lost the recipe in a move to a new house, and despite many searches since, can not find the same recipe on-line. So I’ve been trying to replicate it from memory for a while now. This last attempt came pretty close.

BBQ Pork Rib Recipe

Rack of St. Louis Style Pork Ribs

29 Oz. can Tomato Sauce

4 Tbs Honey

2 Tbs Brown Sugar

2 Tbs Chili Sauce

1 Tbs A 1 Steak Sauce

1 Tbs Worcestershire Sauce

2 Tbs Dijon Mustard

1/2 of large Onion, 1/4 finely chopped, 1/4 coarsely chopped

2 Stalks of Celery

4 Cloves of Garlic,  2 Chopped, 2 Pressed

1 tsp Black Pepper

1 tsp Salt

1/2 Cup Apple Cider Vinegar, divided

2 tsp Liquid Smoke

1 tsp Celery Seed

In a large stock pot bring to boil enough water to cover ribs. Add the celery stalks, coarsely chopped onion and chopped garlic. Add ribs. Par-boil one hour. Remove ribs from water. Reserve 3/4 a cup of the broth.

While ribs boil, prepare BBQ sauce. In a large sauce pan mix together tomato sauce, honey, brown sugar, chili sauce, A 1, Worcestershire sauce, mustard, finely chopped onion, pressed garlic, pepper, salt, 1/4 cup of vinegar, and liquid smoke. Bring to boil and simmer until slightly thickened.

Place par-boiled ribs in a large plastic bag or plastic storage container.  Measure one cup of BBQ sauce and add 3/4 a cup of the broth, 1/4 a cup of vinegar and a tsp of celery seed. Stir together and pour over ribs. Marinate 6 hours or over night. Remove ribs from marinade. Discard marinade.

Grill ribs over indirect heat for one hour. Turn every 15 minutes. After the third and fourth turn, coat the top side of the ribs with some of the remaining BBQ sauce. Serve the rest of the sauce warm, on the side with the finished ribs. 

I know the sauce has everything in it but the kitchen sink. I just kept adding ingredients that I knew are used in BBQ sauce until I got the right flavor. This makes a sweet, but tangy sauce.

Got any good Rib recipes? I’d love to try it. Leave a comment and share it with me.

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What’s for Dinner: Grilled Garlic Parmesan Potatoes

Spring has at last come to West Michigan. I didn’t think we’d ever thaw out. Now that it’s warm and sunny, it’s time to bring out the grill. I think God intended meat to be cooked over an open flame. It just tastes better. 

The entree last night was simple, bratwurst. Brats gotta be grilled. Pan frying doesn’t do them justice. It’s a lot simpler to grill your meat when you can also prepare the side dish on the grill. No running back and forth between the kitchen and the patio to check on everything. So I threw together an easy dish I’ve made before, Grilled Garlic Parmesan Potatoes.

Grilled Garlic Parmesan Potato Recipe

Cut 4 large Idaho potatoes, skin on, into 1/4 inch slices. Put them in a large bowl. Drizzle with olive oil and season with salt, pepper and garlic powder. Then sprinkle with grated Parmesan cheese. Toss to coat. Cut off a large piece of aluminum foil, about 12-18 inches long. Spread the potato mixture on one half of the foil, leaving at least a half inch around the edges. Fold over the remaining foil and then fold the edges up together to make a packet. Place on the grill for about 45 minutes, turning once. After you turn it toward the end of cooking you can poke a hole in the packet and check the potatoes to see if they’re done. They should pierce easily with a fork.

I have to admit as I was eating these last night I kept thinking, “These don’t taste right. There’s something missing.” But I couldn’t figure out what. Then my husband got up and grabbed the Parmesan from the refrigerator. Oops! I forgot the Parmesan. Oh, well. They still turned out O.K. Next time I’ll remember.

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