Polish Lowland Sheepdog - pons - pon the dog
"They are delighted with the Puppy Puzzle toys, which I only put in yesterday. One or two of them have already figured out how to pull the bee's out of the hive, or the birds out of the bird house, or the squirrels out of the tree. They really love that big colorful cube filled with different shaped squeaky objects."
International Recipe Exchange
We are featuring summer grilling recipes this month
Maple-Marinated Pork Chops with Stone Fruit Salsa
Topping chops with a mélange
of grilled stone fruits is a fantastic way to incorporate some of the
season’s best produce into an unexpected pork condiment. The
sweetness of grilled cherries, plums, apricots, peaches and nectarines is
offset by the fiery tang of balsamic vinegar and grilled jalapeno peppers.
4 pork chops (1 1/2-inches thick, bone-in or America’s Cut boneless)
1/4 cup maple syrup
1/4 cup balsamic vinegar
1/2 teaspoon coarse-ground
Place pork chops in resealable
plastic bag. In a 1-cup glass measure, stir together maple syrup, vinegar
and pepper. Pour over pork in bag; seal bag. Refrigerate for 2
hours. When ready to cook, preheat grill to 400º to 450ºF. Remove
chops from bag and discard marinade. Spray chops lightly with
cooking spray; place on hot grill. Cook for 7 minutes per side or until
internal temperature reaches 160º F. using an instant-read thermometer.
Remove from grill; cover with foil and let rest for 5 minutes. Serve with
Grilled Stone Fruit Salsa.
Grilled Stone Fruit Salsa
4 to 5 fresh peaches or plums (or any mixture of additional stone fruits* such as nectarines, apricots or cherries, to yield 2 cups total chopped fruit, as directed below)
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 jalapeno pepper, membranes and seeds removed, halved
Salt and pepper
Wash and halve fruit. Remove
the pits; place fruit in bowl. Pour maple syrup and balsamic vinegar over
fruit; toss gently to coat. Allow to marinate at room temperature for 2
hours. Reserving maple-balsamic mixture, place fruit and jalapeno
pepper on grill, cut side down.** Grill over direct medium-high heat for
10 to 12 minutes, turning halfway through. Remove fruit and pepper from
grill and place back into reserved marinade; cube fruit into 1-inch cubes
or quarters. Peel dark skin from jalapeno pepper (if desired); finely
chop. Toss with fruit and marinade to combine. Season to taste with
salt and pepper. Serve with Tangy Maple-Marinated Pork Chops.
Tacos with a Roasted Chile and Avocado Salsa
1/2 Hass avocado, flesh removed from peel
In a blender, combine the avocado with the roasted poblano and jalapeno peppers, 1/4 cup of the olive oil, 1/4 cup of the chopped onion, 1/4 cup of the cilantro leaves, the lime juice, 1/4 teaspoon of the kosher salt and the water. Puree until smooth and set aside as you prepare the rest of the dish.
Preheat a cast iron grill pan over medium heat. Season the amberjack with the remaining teaspoon of kosher salt and the white pepper. Rub on both sides with the remaining 3 tablespoons of olive oil and place in the grill pan. Sear until just cooked through, about 4 minutes on each side. Remove from the pan and set aside.
To assemble the tacos, divide the fish (in flakes or small chunks) evenly among the tortillas. Place 1 tablespoon of the chopped onion and 1 tablespoon of the cilantro leaves over the fish. Place a half tomato slice over the onions and cilantro and spread some of the Roasted Chile and Avocado Salsa over the tomato and fish. Squeeze some lime juice over the tacos, fold over and eat. Repeat with the remaining tortillas, fish and other ingredients.
Yield: 8 tacos
Grilled Potato Parcels
3 large russet potatoes, washed, diced large
Place all ingredients in large bowl and mix well. Wrap potato mixture in two layers of aluminum foil, making sure there are no holes or unsealed edges. Place on grill or next to coals of pit fire. Turn occasionally. Cook at least 45 minutes.
Honey-Vanilla Grilled Peaches
6 freestone peaches, quartered, pitted
Preheat grill to medium-high.