Welcome back to weeknight dinner help y’all! Crazy work travel combined with metro track work left me with less time to post over the past few weeks… During one trip I managed to walk over 10,000 steps in O’Hare airport, and left with a greater appreciation of the sheer size of that place! Fortunately, I am back in town for a few days, and plan on catching up on June posts.
For this post I focused on including a bunch of recipes that require a grill so we can keep on using our new toy. Unfortunately, I learned the hard way late last week the importance of cleaning out the grease pan on it. We definitely had some flame-broiled dinners as I made the recipes featured below! Since a few crispy meals will not stand in the way of me using the grill, does anyone have any suggestions on how to tell when you are almost out of propane? I am beginning to get worried we are going to run out in the middle of making dinner one night!
As always, please let me know if you enjoyed any of the recipes featured below, and if you find my blog useful please share it with your friends!
RECIPES
Honey-Butter-Grilled Chicken Thighs with Parsley Sauce, Source: Food and Wine Magazine, June 2014, page 115
Coconut-Marinated Short Rib Kebabs With Peanut-Chile Oil, Source: Bon Appétit Magazine, June 2016, page 90
Vietnamese-Style Pork Chops With Fresh Herb Salad, Source: Bon Appétit Magazine, June 2016, page 43
Lamb Chops Scottadito With Charred Cherry Tomatoes, Source: Bon Appétit Magazine, June 2016, page 74
Grilled Kielbasa Tacos, Source: Bon Appétit Magazine, June 2016, page 74
Grilled Leeks with Shishito Romesco, Source: Food and Wine Magazine, June 2014, page 106
Halibut in Parchment with Corn and Tomatoes, Source: Food and Wine Magazine, June 2015, page 58
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| Vietnamese-Style Pork Chops With Fresh Herb Salad |
GROCERY LIST
Produce
4 ears of corn
6 ounces wax or green beans
1.5 pounds small cherry tomatoes on the vine
2 bunches of parsley
1 bunch of cilantro
1 bunch of basil (Thai if they have it)
1 bunch of mint
1 bunch of tarragon
1 bunch of thyme
1 bunch of rosemary
8 large leeks
12 shishito peppers
2 red bell peppers
2 bunches of scallions
1 Fresno chile
1 lemon
1 lime
3 firm red plums
Horseradish
Bean sprouts
1 ginger root
1 red onion
1 head of garlic
2 large shallots
Lemon juice
Lime juice
Dairy and Frozen
Unsalted butter
Meat and Seafood
12 chicken thighs
1.25 pounds boneless beef short ribs
4 1/4-1/2-inch-thick bone-in pork rib chops
2.25 lamb rib or loin chops
1.5 pounds kielbasa
1 1.5 pound skinless halibut fillet
Interior Aisles
Olive oil
Vegetable oil
Kosher salt
Pepper
Crushed red pepper flakes
Whole black peppercorns
Coriander seeds
Ground turmeric
Fennel seeds
Honey
Unsweetened coconut milk
Fish sauce
Soy sauce
Unseasoned rice vinegar
White wine vinegar
Fresh bread crumbs
Light brown sugar
Sugar
Salted roasted peanuts
tortillas
Hot sauce
Hard to Find Ingredients
2 lemongrass stalks
Marcona almonds
4 guajillo or New Mexico chiles or 2 ancho chiles
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