Remember kiddies, grills are HOT. They cook using FIRE.
The iron skillet (or whatever you use) will be HOT.
Use mitties!
Even though I used EVOO under the fish, the skin still overcooked and stuck to the foil. Sometimes this happens.
If it does, the nice thing is that the actual meat rarely ever burns unless you really drop the ball.
I just cut through to the fatty layer under the meat, and the fillet slides right off the skin intact.
Very hard to photograph this alone in action, but hopefully you get the idea.
Sprinkle the corn with some “Old Bay” seasoning and…
Voila!
Sea Critters 'n Corn!
Shrimpy wants some looove… Give it up for shrimp!
Enjoy!
Steely - this is the first time I’m noticing this thread (I don’t usually browse the nutrition forums) and I wanted to thank you for the time and effort you have put into this thread. I can’t cook for shit, but I’ll be having my girlfriend look through this thread (I’m quite a lucky guy) for me for some nice recipes.
So, as I was cooking that salmon last night, I secretly marinaded a 12 oz steak for today’s lunch-- I work from home, so access to the grill for lunch is a non-issue (usually).
Very simple:
EVOO
Worcesteshishtishishire Sauce
Garlic Powder
Black Pepper
and…
a couple prunes and dried apricots…
yes, dried fruit. A serious bang of flavor in your steak. You can use raisins, dried cranberries, whatevah. I personally like this little combo.
So, you take this steak, marinade in fridge over night, plop it on the grill for, oh, 8-10 minutes (depends how you like it…),
and…
… you get this!
Served with a little romaine, 'maters, avocado, and snap peas!
I love this pic.
This thread made me a little homesick. I’m a transplant…from major metro northeast sentenced to life in the deep south. How I miss the Italian specialty stores of home…not to mention all those little ethnic restaurants that serve killer, authentic food at a reasonable price. Down here it’s BBQ, the ubiquitous Chinese buffet, the much hated theme restaurants, and luckily some real good Mexican food.
Man, I miss those little stuffed eggplant in vinegar, real fatty capicola, real provolone with some bite…you wouldn’t believe the bland filler they call sausage down here. I could go on and on…no oussa bocca, no sufreet, no bracciole…now I’m a pretty good cook, but for me it always tastes a little better when someone else cooks it.
I’m going to try some of these recipes…I hesitate to cook diet stuff because it’s kind of competitive with me and the cooking…but most of you’re stuff looks real good.
Hi
I just wanted to say this thread is amazing and you are the bomb for sharing. I think I shorted my keyboard from the drool lol…
Even though at times it is cruel please keep em coming lol…
I love to cook as well and your recipes are a great inspiration (in fact I just pulled out a pork loin and was gonna use a simple EVOO, garlic - freak here too - and oregano marinade but now me thinks a few more additions are in order lol)…
Sweet 'n Sour Pulled Pork Loin
This one is a crowd pleaser!
**Note: I didn’t do my cornbread this time. Oh, but there is cornbread to be had if your diet allows it 
Ya need po’k!
This is a 1.3# pork loin.
The usual suspects!
EVOO
Garlic Powder
Onion Powder + Onion flakes
Vinegar (that’s the ‘sour’)
Dried Fruit (I used raisins and apricots-- that’s teh sweet)
Pork (duh)
Crushed tomatoes or tomato sauce (about 1 cup)
You can use fresh fruit, too-- apples, pears, orange, etc.
Oven @ 300, crockpot, or other slow cooker.
Oh, I happen to see a little fruitcup (tangerine in light syrup) in the fridge, so I just went ahead an added that.
Between the fruit, vinegar, and crushed tomatoes, this has a really ‘tangy’ tang to it.
For the more, uh, ambitious, you could add tobasco or other hot sauce for some ‘hot, sweet, n sour’…
So, essentially, coat the pork with the dry spices (both side), drizzle with EVOO (make sure it gets under the pork loin), add the tomatoes and vinegar (1/4c?), and the fruit.
Don’t be afraid to mash the fruit right into the meat.
Cover and put in the oven at 275-300 and don’t even look at it for 2-3 hours. (alt: put in crock pot)
Here’s a peak at 1 hr. Not even close. I made a cut (towards the left) and it was still pretty tough (read: uncooked). I don’t suggest you do that, I just did for the ‘photo op’.
However, at this time (or, 1.5 to 2hrs), you should quickly baste the pork with its own juices (use a spoon, or measuring cup, or… a baster!)
Pile some fruit back on top, too!
Be quick and cover it back up so as not to let too much heat out since we’re cooking at relatively low temps.
If you’re a crockpotopotamian, disregard this message…
(pic didn’t upload)… …basting
When it’s done (4 hrs later), the pork should pull apart easily with a fork… hence, the name…