This recipe comes from Taming the Flame by Elizabeth Karmel, a veritable grilling and barbecue bible. This quick dish caught my eye, made from "pailliards" of pork (made by pounding the meat until thin and quick-cooking), which are grilled with scallions and doused with a vinaigrette of orange juice, apple cider vinegar, marmalade, olive oil, and a touch of cream.
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Tiny Seckel pears are wonderful pickled and are delicious additions to salads, cheeseboards or served with any roast meat that needs a little zing. They make great holidays gifts, so start stocking up now for an easy Christmas/Hanukkah season.
[Flickr: Jeff Cushner]...
Little baby back ribs are roasted until dry and caramelized with smoky, amber maple syrup. Simple, but so good.
Adapted from the Claremont Diner in New Jersey [Flickr: La Grande Farmers' Market]...