Dad's Day Off

june 2007

Dad's Day Off

When summer rolls around we can’t help wondering why men who don’t cook a meal from October to May bring out the charcoal chimney and the tongs and look around for something that has stopped moving to slap on the grill. It must go back to Paleolithic gender roles: men hunt and women gather. These days, starting fires and handling meat is the closest most men come to the manly act of spearing a woolly mammoth.

Why not give Dad a break on Father’s Day. Take away his tongs, bring him a nice cold drink, and do the hunting and the gathering. According to Judith Fertig and Karen Adler, aka the Barbeque Queens, women grill differently than men. Men, they say, “single-mindedly grill or smoke part of the meal, sitting outside with a frosty beer, watching the world go by as they wait for their barbecued brisket or ribs or grilled chicken wings to get done.” In contrast, women, “like to grill or smoke more than one thing at a time and think about the big picture—the whole meal—not just one part.”

So, girls, here’s a recipe that your man would probably never make—Grilled Vegetables and Pork Chops in Lemongrass Marinade—but he’ll love it all the same. But remember, don’t get hooked on playing with fire; he’s going to want his job back next week.


Grilled Vegetables and Pork Chops

Serve with Texas pecan rice or jasmine rice. Adapted from The BBQ Queens’ Big Book of Barbecue by Karen Adler and Judith Fertig (2005).

Ingredients
Marinade:
1 tablespoon thinly sliced fresh lemongrass
1 garlic clove, minced
1 tablespoon grated fresh ginger
1 small red Thai chile or jalapeno, trimmed,
seeded and finely chopped
1 teaspoon Asian fish sauce
1 teaspoon rice vinegar
2 teaspoons cornstarch
1 tablespoon peanut oil
½ cup lower-sodium chicken or vegetable broth
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
½ teaspoon kosher salt

Vegetables and Pork:
4 (6-ounce) center-cut pork chops
1 large onion, cut into wedges
2 yellow or red bell peppers, cored, seeded
and cut into wedges



Instructions
1. To prepare the marinade, mix all ingredients together. Marinade will keep, covered, in the refrigerator up to 1 week.
2. To prepare the vegetables, combine half the marinade with vegetables in a large zip-top plastic bag.
3. To prepare the meat, combine remaining marinade with pork chops in a large zip-top plastic bag. Refrigerate both vegetables and meat for 30 minutes to 8 hours.
4. Prepare grill. Drain vegetables and pork chops. Grill about 15 minutes or until lightly browned. Serves 4.

Used by permission from The Harvard Common Press.

Relish the Holiday, June 2007.
Nutritional Information
Per serving: 240 calories, 9g fat, 27g prot., 10g carbs., 2g fiber, 620mg sodium.

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Discuss this Article

Here are some of the current comments about this article. To read more or post your own comments, visit our message boards.
The picture accompanying the recipe for grilled vegetables & pork chops includes sprigs of thyme strewn over the finished product. Thyme does not appear in the list of ingredients so either the list is incomplete or the picture is wrong. Which is it?
pioneer
6/6/07 8:34 AM
The thyme was used in the photo as a garnish. You certainly don't have to use it if you don't want to. But you're right--we should have listed thyme as an optional garnish in the list of ingredients.

Thanks.
The Relish Editors
6/6/07 11:36 AM

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