10
Portobellos. Pour accumulated juices from meat and Portobellos over
the meat. Serve.
Nutritional information per serving:
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Spicy Grilled Pork Chops
Makes 8 servings
1 tablespoon (15 ml) kosher salt
1 tablespoon (15 ml) sweet paprika
1 tablespoon (15 ml) thyme
1½ teaspoons (7 ml) granulated garlic
1½ teaspoons (7 ml) dried powdered onion
1 teaspoon (5 ml) freshly ground (coarse) black pepper
¾
teaspoon (3 ml) cayenne pepper
½ teaspoon (2 ml) white pepper
8 boneless pork loin chops, 5 ounces (141 g) each, about
¾
inch
(1.88 cm) thick
Place the salt, paprika, thyme, garlic, onion, black pepper, cayenne,
and white pepper in a bowl and mix together. Makes about ¼ cup
(59 ml) Spicy Rub.
Sprinkle each pork chop with ½ teaspoon (2 ml) of the Spicy Rub. Rub
in to distribute evenly over both sides of the chops. Let stand 15
minutes or longer.
Preheat the Grill side to High. When hot, arrange the pork chops on the
grill, spacing them evenly - they should not be crowded together. Grill
for 9 to 12 minutes per side, moving them only to turn, until the internal
temperature of the pork chops reads 160°F (71°C) when tested with an
instant read thermometer. Let pork chops rest for 5 minutes before
serving.
Nutritional information per serving:
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Turkey Burgers with Cranberry Mustard
Makes 6 servings
½ cup (125 ml) dried cranberries
2 tablespoons (30 ml) boiling water
½ cup (125 ml) Dijon-style mustard
1½ pounds (680 g) lean ground turkey
1 cup (250 ml) (5-oz. / 150g) finely chopped mushrooms
¼ cup (50 ml) fresh breadcrumbs
1 teaspoon (5 ml) thyme
½ teaspoon (2 ml) kosher salt
½ teaspoon (2 ml) freshly ground pepper
Place cranberries in a small bowl and add boiling water; cover and let
stand until softened and cooled, about 20 to 30 minutes. Place
softened cranberries in a blender. Blend until smooth – mixture will
resemble “grainy” type mustard. Reserve. Makes about ¾ cup (175 ml)
Cranberry Mustard.
Place turkey, mushrooms, breadcrumbs, thyme, salt, and pepper in a
large bowl. Mix gently to combine (do not overwork mixture). Form into
six burgers of equal size. Cover and refrigerate if not grilling immedi-
ately.
Preheat the Grill side to High setting. Arrange the turkey burgers evenly
spaced on the Grill. Grill for 6 to 7 minutes per side, until internal
temperature reaches 165°F (74°C) when tested with an instant read
thermometer. It is important to cook ground turkey (or chicken) to this
temperature, but do not overcook – it will dry out.
Serve with Cranberry Mustard. Turkey Burgers can be served alone, or
are delicious when served on grilled whole wheat buns or sour dough
rolls.
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