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Summer Sunset Big Green Egg Grilling Deliciousness

Summer Sunset Big Green Egg Grilling Deliciousness


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There are few places on Earth more comfortable to me than my own backyard. And since Father's Day of this year, when my wife and kids presented me with the gift a a Big Green Egg, I have found myself making excuses for spending even more time there. For those of you grilling Neanderthals that don't know what a Big Green Egg, you can find more information here.

I got my first experience cooking on a Big Green Egg with my friend, a Lt. Col in the Marine Corp (Semper Fi, boys). He very blunted stated that "no finer food has ever crossed my lips," and at the time I could only respond with a sir, yes sir. However, when that meal of chicken was served, I had to agree, that was pretty damn good chicken, oorah!

As time went on, he experimented with brisket, roasts, pork shoulders, and a parade of other meats and cuts that seemed to get better one after the other. It seemed everytime I tried to compete with my propane-fired shiny grill, I was one-upped by his mastery of all things BBQ. I always attributed this delicious of the meals to his secret, magical grilling ability. Turns out I was being suckered... the magic was the man, it was the grill; it was indeed the Big Green Egg (BGE for short).

This was proven true on that fateful Father's Day eve. The following is a recount of the first, and so far still my favorite, recipe that I fired on my very own BGE that night.

It started with a trip to my local grocery store. I acquired thick-cut, bone-in pork chops, 1 inches to 1 1/4 inches should do. I also grabbed a package of applewood-smoked jalapeño bacon, some cilantro, and a block of Gouda cheese.

See the full recipe here, but the basics are as follows:

  • Open up a pocket in the pork chop
  • Shred the cheese
  • Cook (to crispy) the bacon
  • Bacon bit the bacon
  • Rinse and chop the cilantro
  • Mix cilantro, bacon, and cheese in a bowl.... really well
  • Stuff pork chop with mix, fire up the BGE
  • GRILL!

The results were, well, amazing. It is the first meal that my wife ever asked me to prepare again. It seems that I was suckered yet again, this time into cooking more of the meals at our house. But being suckered has never been so delicious.

It is still my favorite and I find myself inviting friends and family over to enjoy this delicious meal with us on a regular basis. This is part of why I do love my backyard, and am happy to spend as much time as I can there.


Review: Arboretum, Jumeirah Al Qasr

The lavish Jumeirah Al Qasr, inspired by the summer residences of the sheikhs, is a resort that needs no introduction.

You’re in awe, from the moment you make your way up the driveway lined with majestic, golden horse-sculptures till the time you walk through the lobby’s tall ceilings with lavish chandeliers. And you haven’t even got to Arboretum yet! The restaurant’s spectacular interiors with golden accents, make for a striking, eye-catching statement that equals the rest of Jumeirah Al Qasr.

We visited the venue for the limited edition, Moroccan-inspired Iftar table curated by the celebrated Moroccan chef and television personality, Hanane Ouaddahou. Before we go on, yes, it is still ongoing, and you can avail of it as well. More on how to book, later.

The highlights:

We were shown to our table and immediately offered a Ramadan-special beverage to begin the evening. The menu is unique and has been curated exclusively for the Holy Month. It includes a nourishing soup, followed by cold and hot mezze to share, a hearty main and a dessert to end on a sweet note.

To start, we were offered a traditional Moroccan soup, Harira, which was accompanied by a selection of crusty, homemade bread. The soup was pleasantly fragrant, well-seasoned and made for a light dish to ease ourselves into Iftar.

In no time, our table was covered with a wide selection of cold mezze. The first dip, Zaalouk – caponata style, is a savoury thick mix of eggplant, onions, garlic, olives, pine nuts and basil and the hummus dip offered a tangy flavour with the addition of Moroccan-preserved lemon and fresh mint. Tip! Do save some bread to dunk into these delightful dips.

From the cold mezze selection, tuck into tomato shlada with fresh tomato, grilled green capsicum, onion, preserved lemon and Kalamata olives and a Green bakoula salad of mixed green herbs cooked with olive oil, lemon, garlic, olives and harissa.

An array of hot mezze followed with mouthwatering stuffed Cheese rolls, Chicken bastela rolls and Seafood rolls. The Seafood rolls were stunning, with squid, shrimps, glass noodles and olives with chermoula sauce. The chicken rolls had a hint of sweetness with cinnamon shredded chicken and crushed almonds. I must confess, I might have had more than my share of these bites.

Mains feature three scrumptious dishes and they each sounded so good, that we had a hard time choosing just one. My dining partner ordered the lamb with prunes and apricots tagine and I went for the chermoula sea bass with marinara sauce and grilled lemon. If you prefer chicken, opt for the chicken with lemon and olives tagine. The lamb was fall-off-the-bone tender, juicy, incredibly aromatic and tasted marvellous. It didn’t even need a knife to slice through. The delicate fish infused with herbs showcased a generous serving of a seafood and green olive stuffing on top. If you visit with a dining partner, choose two different mains and share. That way, you get to try both.

After a short breather, where we sipped on a refreshing date beverage, we indulged in dessert. Diners have a choice from Moroccan sweets, Sellou cheesecake with almonds and spices and Amalou tiramisu with argan almond praline. We decided on almond ghribas and walnut cinnamon ghribas, Moroccan cookies that have a distinct look of being cracked all over and soft and chewy within. To say they were decadent is an understatement.

The verdict:

Generous portions, a spectacular location and sumptuous Moroccan-cuisine, perfect for breaking your fast with loved ones.

Book:

Daily from sunset to 8:30pm. AED250 per person. Call +9714 432 3232 or visit the website.


U.S. pork industry keeps eye on Vietnam for future trade - National Hog Farmer

Diversifying market opportunities, including exports, remains a priority for Minnesota hog farmers and the National Pork Producers Council (NPPC). As an industry annually exporting more than one-quarter of production, establishing fair trade agreements will create a more resilient demand portfolio for pork.

While NPPC is focused on numerous markets, Vietnam represents one of our best near-term export opportunities. Vietnam is a major pork-consuming nation dealing with African swine fever (ASF) outbreaks in its domestic herd. The country is in need of affordable, reliable pork, yet U.S. pork producers are hamstrung by unwarranted tariff and non-tariff barriers, allowing global competitors to take advantage of the supply shortfall.

Last week, more than 70 U.S. lawmakers—led by Reps. Ron Kind (D-Wis.), Darin LaHood (R-Ill.), Jim Costa (D-Calif.) and Dusty Johnson (R-S.D.) —sent a letter to U.S. Trade Representative Katherine Tai, urging her support for enhanced market access for U.S. pork producers in Vietnam. “Vietnam presents a tremendous opportunity for U.S. pork exporters,” the lawmakers wrote. Last year, Vietnam imported only 25,000 metric tons (MT) of U.S. pork, while Mexico, the second largest importer of U.S. pork by volume, imported 735,000 MT.

Last year, Vietnam took an initial step forward in addressing the U.S. pork tariff disadvantage when, from July-December 2020, it temporarily reduced its Most Favored Nation tariff rates from 15 percent to 10 percent for frozen U.S. pork products. As a result, U.S. pork exports doubled during that timeframe, compared to the first half of the year.

“The surge in exports during the tariff reprieve, coupled with Vietnam’s growing population and cultural preference for high-quality pork, demonstrates that the United States is barely scratching the surface of its export potential to Vietnam,” the lawmakers outlined to Tai.


Cold Lobster Appetizer Recipes

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Posted: (7 days ago) In a small bowl, mix together the mayonnaise, lemon juice, mustard, 1 tablespoon red onion, Tabasco, and salt. Toss with diced lobster pieces and set aside. In a medium bowl, toss the mango, bell pepper, and jalapeno together and set aside. In a small bowl, toss the avocado, red onion, and lime juice together.

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Posted: (9 days ago) Jul 30, 2020 · Instructions. Lay thawed lobster in a single layer on several paper towels. Take more paper towels and gently press down on lobster to dry and remove excess natural juices. …

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Posted: (4 days ago) Mar 18, 2019 · Cut lobster tails into 1″ pieces and halve the claws transfer to a bowl. Add the lemon juice, half the tarragon, oil, preserved lemon, fennel, and salt toss to combine. Line individual serving .



Comments:

  1. Sproule

    I did not speak it.

  2. Cynrik

    This very good idea is just about

  3. Branduff

    Loose theme

  4. Joy

    For your information, this has already been discussed many times and has always caused heated discussions, but no sensible consensus has been found. Clarify your thoughts for readers

  5. Ariss

    Certainly. I join told all above. Let's discuss this question.



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