Beer Brats

I do love beer brats.  This is a very tasty and easy start for a meal.  Simply open a package of brats – place in a saucepan – slice an onion – pour in any beer you have to cover – cook for about 1 hour. Then to add a little color simply grill and serve with the cooked onions.  Mustard on the side is definitely a must.

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Rotisserie Chicken Day

We have a rotisserie on our grill. This is the best way to cook a whole chicken or even a small turkey. I usually rub Montreal Chicken by McCormick Grill Mates all over the bird after attaching it to the spit. You would think all the juice would drain out of the bird but surprisingly it actually stays very moist. Even the breast. If you do not have a rotisserie, I think it would be a great attachment for your grill. Click here for a delicious video.

Veggie & Pork Kabobs

Today is officially the first day of summer.  It has been smoking hot here in southern California.  But we must acclimate to the hot temperatures as there will be at least 2 or 3 more hot months.  I think of grilling when I think of summer cooking.  Here is a kabob recipe using pork as the protein and uses radishes (which I really liked).  This is also the perfect Ketogenic recipe. Enjoy!

 

4 tsp. Vegetable oil, plus more for pan
2 boneless pork chops (about 1 lb. 1 1/2” thick)
Pork & Veggie Kabobs (3)8 small radishes, trimmed
1 medium zucchini, cut into 1 1/2” pieces
4 scallions, cut into 2” long pieces
1 ½ tsp. Fresh lime zest
1 ½ tsp. Ground cumin
1 tsp. Chili powder
Kosher Salt
¼ tsp. Cayenne pepper
Lime wedges for serving

Heat a grill or grill pan over medium-high heat. Lightly brush with the oil.

Pork & Veggie Kabobs (7)

Trim and cut pork into 2” pieces. In a large bowl, combine oil, pork, radishes, zucchini, scallions, 1 tsp. Salt and cayenne. Toss well to combine. Thread the pork and vegetables onto four 12” skewers. Place the skewers on the grill and cook, turning, until the pork is cooked and the vegetables are slightly browned, 8 to 10 min. Serve with the lime wedges.

National Shrimp Day

I don’t have any pictures of shrimp that I have cooked. However, shrimp can be prepared simply by seasoning them with salt and pepper, placing them on skewers and then cook them on the grill. Your shrimp can  look just like the ones in the picture below.

Shrimp Day** Observed annually on May 10, it is National Shrimp Day.  Americans eat more shrimp than any other seafood, and this is the day to celebrate this delicious seafood.

The word “prawn” is used loosely to describe any large shrimp, sometimes known as “jumbo shrimp.”  Some countries use the word “prawn” exclusively for all shrimp.

Preparing the shrimp for consumption usually involves the removal of the head, shell, tail and “sand vein”.  There are many ways to cook shrimp.  Standard methods of preparation include baking, boiling, broiling, sauteing, frying and grilling.  Cooking time is delicate for shrimp, and they are at their best when not overcooked.

A healthy food, shrimp is low in calories and high in levels of omega-3, calcium, iodine, and protein.  Shrimp is also known to be considered good for the circulatory system.

 

**  http://www.nationaldaycalendar.com/days-2/national-shrimp-day-may-10/