Grill should be fired up! Just plop the steak on the rack and grill to your preference!
I’m a “Medium/Medium Rare” kinda guy.
Your grill doesn’t have to be fancy. I got mine for like 80 bucks 10 years ago. It cooks a little hot and uneven, but it works.
Hell, it cost me 23 bucks to fill the gas tank this year…
Steaks like this (10 oz, Strip Steak) takes 3-5 minutes for ‘medium’.
When the spinach has cooked down, dump it into a bowl and add cheese to your taste/calorie requirements! 1 Heaping Tablespoon does it for me.
I shake on a bunch of hot, coarse red pepper as well.
You might even add some Olive Oil. (Guilty!)
So, in about 10 minutes (in addition to prep time), you have one, tasty-assed, healthy, anabolic, Italian style dinner!!
Got yer spinach, proteins, healthy oils, some sat fat, and garlic breath! I love it!
Spinach/Garlic Food Porn “Money Shot”!
This is getting to be too much for me. Everytime I look at this thread I get hungry.
“Improvised” Grilled Apple Stuffed Pork Loin"
Well, it’s improvised in that it turns out I didn’t have some ingredients that I wanted, so I literally rummaged through the fridge and spice cabinet to see what was in there-- You know that time of week before payday when you need to go grocery shopping? We’re there… 
Today’s star of the show pictured above. A 2.5 pound pork loin.
Ingredients:
Pork Loin
EV Olive Oil (of course!)
Garlic Powder (I’m out of garlic…)
Lemon juice (either fresh squeezed or from a plastic lemon)
Cinnamon
Soy Sauce
Ginger
Orange Peel (ie Zest)
Black Pepper
Rosemary
Parsley
1 Apple
Carrots
I put the pork in a bowl to marinade in.
I cut 3 slits length wise for a couple reasons-- 1) to create a ‘cavity’ to stuff it with, and 2) my grill cooks a little hot and uneven, so it helps the pork (or any largish meat cut) cook a little more evenly-- you’ll see how the outside gets a little overdone (oops!)
In the cuts, drizzle the liquid ingredients-- olive oil, a few squirts of soy sauce, and lemon juice-- you can use apple or orange juice if that’s what you have and/or according to your Anabolic Diet (or regualar) diet requirements.
Shake on some garlic powder, the orange zest, black pepper, etc.
We have some apples that are kinda going soft, so I took one and cut it into slices. Put those in the cavities. Ditto baby carrots. Cut ‘adult’ carrots work just as well.
If I had garlic cloves, I would have stuck those in the pork as well.
Close up
Close up #2
Add the rest of the ‘dry’ ingredients-- that is, cinnamon, ginger, parsley, and a few pinches of rosemary (a little goes a long way).
Fire up the grill and set it to medium or medium low.
Mine sucks, so even though there’s a dial, my choices are “Off” and “Freakin’ Kickass Flame Hot”. But since the grill really only has flames on one side, the other side is my ‘low’ side… LMAO!!
(They don’t have these ‘real life’ issues on real cooking shows…)
I put the pork on and didn’t even look at it for about 20-25 minutes.
As you can see, the outside cooked quickly, especially the carrots and apples. Most of the pork cooked just fine. Only the deepest parts were under cooked, so I sliced it a little deeper and left it alone for another 5-10 minutes.
Voila! Now, it looks burnt from the picture, but really it’s not.
The outside seared nicely, and the inside meat is very juicy. The carrots and apples burned (ie blackened as they say in the uppity restaurants), but when you pull them out, the ‘protected’ portion are cooked perfectly-- just cut off the burnt part, or don’t eat them at all- they were for flavor.
This can be done right in the corningware in the oven as well and probably won’t burn as readily.
Close up!
While not intuitive, apples, oranges, lemons, cinnamon, and ginger have a really neat coupling with pork. Sweet/sour. Think oriental, where a lot of the pork dishes are sugared or glazed.
The sweetness and pungency (is that word?) of the garlic really enhance the meat flavor.
Enjoy!
I just picked up a pork loin tonight at the grocery store, guess what I’m having for dinner tomorrow…
thanks again for the awesome grill ideas!
Good lord!
grazie il mio amico
OK, not quite Italian Cuisine, but I did a new shake recipe this evening after a long day of yardwork (trenching, mowing, shovelling, etc)
In a blender:
3 c. chopped spinach
4-5 ice cubes
1 scoop [Vanilla Protein Shake] (Met.Drive, Grow!, etc)
1 whole package of Sugar Free Lime Jell-O
.25 c. Almonds
2 T. Safflower Oil
Water (to your consistency preference).
Blend.
Oh, man… The lime and almond flavors were awesome as I’m sitting on the deck looking at the destruction I wreaked on the overgrown brush on this hot New England day…
[quote]SteelyD wrote:
Here’s the “Sausage Plate”. (There’s a joke in there somewhere…)
John’s got a sausage
Yeh man
John’s got a sausage
Yeh man
John’s got a sausage
that’ll make you fart.
John’s got a sausage
that’ll break your heart.
Make you fart
And break your heart
Don’t bend over if you are smart.
He took a little walk
to the weenie stand.
John’s got a sausage
Yeh man
Extra sausage for anyone who can tell me what that’s from :)[/quote]
Props for the Zappa lyrics. Act 2 & 3 of Joes Garage is one of my favorite albums ever… : )