Wednesday What's For Dinner- August 7th 2013

BBQ Pork Burgers

You know Just Grillin is all about burgers and we came across this tasty recipe that would be great for dinner- we are going to try these tonight.  My two favorite things are BBQ and burgers. Don't these look delicious?

INGREDIENTS

• For the slaw
• 1/4 cup mayonnaise
• 1 tablespoon milk
• 1 1/2 teaspoons white wine vinegar
• 2 cups thinly sliced green cabbage
• 1/2 cup very finely shredded carrot
• 1 tablespoon thinly sliced fresh chives or scallions
• Salt and freshly ground black pepper
• For the pork burgers
• 1/2 cup your fave bottled tomato-based barbecue sauce
• 1/4 teaspoon cayenne
• 1/2 to 3/4 teaspoon salt, or to taste
• 1 tablespoon white wine vinegar
• 1 1/2 pounds ground pork
• 1/4 teaspoon freshly ground black pepper
• Olive oil, for the grill rack
• 4 buns or kaiser rolls, split and toasted or grilled

DIRECTIONS

• Make the slaw
• 1. Whisk together the mayonnaise, milk, and vinegar in a large bowl until smooth. Add the cabbage, carrot, chives, and salt and pepper to taste and toss to coat. Let the slaw stand at room temperature, uncovered, while you cook the burgers or, if you prefer your slaw crisp, cover it and refrigerate it for up to 8 hours.
• Make the pork burgers
• 2. Prepare grill for direct-heat cooking over medium-hot charcoal or medium heat for gas.
• 3. Stir together the barbecue sauce, cayenne, 1/4 teaspoon salt, and vinegar in a small bowl until combined.
• 4. Gently mix together the pork, the remaining 1/2 teaspoon salt, pepper, and 2 tablespoons of the barbecue sauce mixture until combined. Do not overmix. Form the mixture into 4 patties, each about 4 inches in diameter and 3/4 of an inch thick, being careful not to pack the pork too tightly.
• 5. Oil the grill rack and then grill the burgers, flipping them every few minutes, until just cooked through, 6 to 10 minutes total. Then brush the top of each patty with 1 tablespoon or more of the barbecue sauce mixture, flip again, and grill for 30 seconds. Repeat, so that both sides have been slathered with the barbecue sauce mixture. Brush the cut sides of each of the buns with the remaining barbecue sauce mixture.
• 6. Assemble the burgers, starting with the buns and the burgers and adding a heaping spoonful of coleslaw atop each one. Don’t forget to grab the napkins.

Wednesday’s What’s for Dinner - March 27, 2013

Spicy Pineapple Ginger Pork

Serves 4-6 hungry guests

Just Grillin carries bold ingredients:
1 1/2 pounds Pork Tenderloin
Salt and pepper
2 Tablespoons light olive oil
1 1/2 cups red bell pepper, cored, seeded and sliced
1 1/2 cups green bell pepper, cored, seeded and sliced
1 cup onion, diced
2 tablespoons brown sugar
1 cup Stonewall Kitchen’s Pineapple Ginger Sauce
2 Tablespoons cilantro, chopped (optional)
1/2 cup pineapple chunks (optional)

Directions:
1. Cut pork tenderloin into 1-inch thick medallions, pound pork to 1/2-inch thickness, and season with salt and pepper.
2. Sauté in olive oil over medium heat until just cooked through. Remove pork and set aside.
3. Add additional oil if needed and sauté the red and green bell pepper and onion until tender.
4. Add 2 tablespoons brown sugar and Stonewall Kitchen Pineapple Ginger Sauce. Add pineapple chunks if desired.
5. Return pork and heat.
6. Serve over your favorite Jasmine or Basmati rice and garnish with chopped cilantro.

http://www.justgrillinflorida.com/category/recipes/pork-1/