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
Ingredients
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
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.
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