On Sunday, July 30, 2017 at 11:32:40 AM UTC-4, U.S. Janet B. wrote:
> On Sun, 30 Jul 2017 05:46:19 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Saturday, July 29, 2017 at 8:33:12 PM UTC-4, U.S. Janet B. wrote:
> >> I tried out a new recipe for grilled thick pork chops. They were
> >> outstanding. It's the first time in several years that I have eaten a
> >> whole pork chop. I served them with wide buttered noodles that were
> >> dressed with minced parsley, freshly ground pepper and garlic. The
> >> side was just-picked green and yellow bush beans.
> >> Here's the recipe for the pork chops.
> >> CHINESE BARBECUED PORK CHOPS
> >> 6 Pork chops
> >> TIPSY MARINADE:
> >> 3 TB Barbecue sauce (tomato
> >> -based)
> >> 3 TB Sugar
> >> 2 TB Dry sherry, gin, whiskey,
> >> -brandy or rum
> >> 3 TB Dark soy sauce or 2 TB
> >> -oyster sauce
> >> 1/2 tsp. Five spice powder
> >> 1/2 tsp. Salt
> >> 1 Garlic clove, mashed.
> >>
> >> Mix all the marinade ingredients together and pour
> >> over pork chops. I marinated them for 8 hours. I drained the
> >> marinade and boiled it for about 15 minutes and then basted the
> >> grilling chops occasionally with the marinade. Serve 4-6.
> >> Janet US
> >
> >Sounds good. I ran some garlic, parsley, cilantro, and a little
> >extra-virgin olive oil through the food processor. Divided it in
> >half. One half got lemon juice, cumin, and a little cayenne (chermoula).
> >The other half got red-wine vinegar, a dash of oregano, black
> >pepper and a couple of grilled, peeled, seeded, and very finely minced
> >home-grown jalapenos (chimichurri).
> >
> >Grilled a chuck steak and sweet corn. I had my stake with chimichurri
> >and he had his with a sampling of both it and the chermoula.
> >
> >Caesar salad preceded the main event, while the grill preheated.
> >
> >I'll probably grill some chicken soon, and have it with the
> >chermoula. I was also thinking about lamb-burgers (maybe just
> >beef for me, since I don't like lamb, although if I mix in the
> >chimichurri before grilling, that'll probably disguise the flavor).
> >My husband likes lamb, and usually gets it only when we go out to
> >eat.
> >
> >
> >Cindy Hamilton
>
> It's about time for me to do something with the herbs and hot peppers.
> Are you successful growing cilantro?

If I get it going early and expect it to last only a few weeks, yes.
I didn't manage that this year, but by now it would have bolted anyway.

> I'm not. It gets too hot here,
> too fast and the cilantro bolts.
> Are you freezing the chermoula/chimichurri?

I made so little that I doubt it'll last long enough to freeze. It was
kind of a pilot project; I wasn't sure my husband would like it. He
has a strong preference for creamy and cheesy, whereas I like tart and
vegetal flavors.

Cindy Hamilton