Tuesday, June 19, 2012

Grilling Lesson

Everything BarbequeDSC_5230

My husband doesn’t know why but he was asked to teach a barbeque class to group of women in our church. Heck, I don’t know either because he barely barbeques. I suspect it is partially something to do with unpredictable Oregon weather? As though he doesn’t like to cook in rain?  Whatever, I have no time to wonder – get ready for the event-like mow the lawn. Shoot I should have told my son to mow it while we were in Florida. On Saturday, instead of unpacking the suitcase, we started watering garden and nightmarish weeding!  4 hours and 7 minutes later I retired from weeding. Our yard still looked shabby but…Oh look at the clock! It’s almost supper time on the East Cost!

We washed up and propped up in the sofa after dinner and watched DVR’d ‘American Ninja Warrior’ This show is adapted from popular Japanese TV competition show called ‘Sasuke’. We love to see inhuman performances and wowed by their commitment and grueling effort, often don’t-try-this-at-home dangerous training is shown in their profile video. So how about our grilling? What are we going to make? I asked my husband. I dunno, what are you going to make?  He answers back in question form (how irritating!) Well, you better come up with a plan fast or it’s going to be last minute chaos.

Copies of Orange and soy sauce glazed baby back ribs and Apricot glazed chicken kabobs found in my recipe file which probably from Bon Appetite magazine. Though both have fruity soy flavor, use different kind of meats so I say go with it. Plus I wanted to try these recipes for a long time, this would be perfect opportunity I thought.

Orange and soy sauce glazed ribs

  • 3-4 lb. Ribs, cut into individual ribs.
  • 1 cup Soy sauce divided
  • 9 garlic cloves, minced, divided
  • 5 teaspoons Cumin seeds, divided
  • 3 teaspoons crushed red pepper flakes (or less if you don’t like it quite so spicy), divided.
  • 3 Tablespoons olive oil
  • 6 Scallions, finely chopped
  • 1-1/2 cups fresh orange juice
  • Zest from 1 orange
  • Zest from 1 lemon
  1. Put ribs in a large pot. add 1/2 cup soy sauce, 3 minced garlic cloves, 2 teaspoon cumin seeds and 1 teaspoon red pepper flakes.
  2. Add water till it just covers the ribs. Bring to a boil then reduce heat to simmer.
  3. Cover with lid ajar and cook until ribs are tender, about 2 hours. Drain and set aside.
  4. Heat oil in a small sauce pan over medium heat and add remaining red pepper flakes and cumin seeds. Toast lightly about 30 seconds.
  5. Add remaining garlic, scallions.Sauté till just soft,
  6. Add remaining soy sauce, orange juice and honey. Bring to boil and cook till sauce is thick-about 15 minutes.
  7. Preheat BBQ to hot. Brush ribs with sauce and cook until sauce bubbles. Turn and brush with sauce.
  8. Transfer to a plate and drizzle sauce over if desired. Sprinkle citrus zest and enjoy.

Apricot glazed kabobs

  • 1 jar Apricot preserves (10oz)
  • 2 Tablespoons Soy sauce
  • 1 Tablespoon lemon juice
  • 2 garlic cloves, minced
  • Chicken thighs-2-3 pounds or 1 thigh per person
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  1. Put preserve in a 2 cup glass bowl. Microwave on high for 1 minute, stirring after 30 seconds.  Stir in soy sauce, lemon juice, garlic. Put 3/4 cup of sauce in a large zip-top-bag.
  2. Cut chicken thighs (pork tenderloins are also a good choice) into bite size pieces. Add chicken to bag and marinate for 30 minutes or more at room temperature.
  3. Remove chicken from bag and discard marinade. Spray the skewer with non-stick spray.Skewer chicken. Preheat BBQ to medium–high heat.
  4. Sprinkle with salt and pepper.
  5. Put on BBQ and baste with 1/2 of the reserved mixture. Grill 3-4 minutes.
  6. Turn and baste again with mixture. Grill another 3-4 minutes.DSC_5222

We barbequed water melon wedges, nectarine, and zucchini also. Someone brought chips and awesome homemade salsa. With kale salad, macaroni and cheese, and fruits tart I made, BBQ class turn to little get together party. It was hectic but we had lots of help too. My neighbor friend came early to give us a hand, she also went back to her house to get an ingredient we forgot to buy. Some ladies even stay behind to wash dishes. We appreciate you all very much.DSC_5214He is the only guy besides my husband. Trying to take the skins off of garlic. I swear he is 7 foot tall. His daughter on right is also very lean. Lovely girl.DSC_5210DSC_5218DSC_5223DSC_5219This little girl is so sweet. DSC_5226Kale salad

DSC_5224Fruit tart


Father’s Day

The morning was spent in church service. Not whole lot of time for an elaborate meal for Father’s Day dinner. We simply barbequed salmon and some vegetables. I made Dreamy Dessert with fresh picked strawberries from back yard for dessert. I don’t tell him enough but he is a great guy-often funny, always smart, usually kind and he has impeccable taste in women. He is not perfect but he is perfect in a sense and cute. Happy Father’s Day! Love you.DSC_5256DSC_5260Grilled beans and eringiDSC_5245Potato saladDSC_5258Grilled salmon with lemon kewpie sauce.DSC_5261Dreamy Russian cream

Strawberries in our back yard are flavorful .DSC_5237DSC_5231DSC_5247My husband loves chocolate.DSC_5252

Our neighbor friend brought bouquet of calla lilies growing in her yard. Striking looking!DSC_5193Too bad it is out of focus.DSC_5197I’m grateful for her kindness.


  1. Pica are eye candy.....love those lush strawberries...

  2. That's some party and I never grilled watermelon before. Very curious to try that out.

  3. 庭でイチゴが採れるなんて!夢のようだわー。うちはCanyonのすぐとなりに住んでるので、ワイルドアニマルだらけ。何も育たないんです。花も食べられたし(涙)。素敵なパーティーですね。近くだったら、明美さんとお茶したりご飯食べたりしたかったなぁ~!今度うちもスイカをGrillしてみます!楽しみ!