Summer Time is


Grillin’ Time!


Pork Chops al Pastor


Salsa


2 cups (about 1 lb.) fresh pineapple, slices or large chunks 3 Tbsp. diced red onion 1 Tbsp. minced jalapeno pepper 1 Tbsp. chopped fresh cilantro Marinade


5 to 6 (about 2 oz.) dried guajillo chiles


2 cups water 1 Tbsp. lime juice JDUOLF FORYHV


1 tsp. ground cumin 1 tsp. brown sugar WVS FKLFNHQ ÀDYRU ERXLOORQ SRZ- der


1 Tbsp. corn oil


4 center-cut loin pork chops (4 ounces each), boneless and but- WHUÀLHG


Preheat grill to medium. Grill pineapple wedges on oiled grates 2 to 3 minutes per side or until grill marks appear. Remove from grill, FRYHU ZLWK IRLO DQG FRRO ¿YH PLQXWHV Chop wedges into 1/4-inch sized pieces and place in mixing bowl. Add onion, jalapenos, cilantro and salt; stir to combine. Place salsa in refrigerator until ready to serve.


Remove stems and seeds from dried chiles and break apart. Heat


water to boiling; add chiles and cook for 3 to 5 minutes or until softened. Drain chiles, reserving 2 tablespoons of the cooking liquid. Combine the re- served liquid, chiles, lime juice, garlic, cumin, brown sugar, bouillon and oil in blender or food processor. Puree marinade until smooth.


Place pork chops and marinade into resealable plastic bag. Marinate


Grilled Steak Fajitas


1/4 cup soy sauce 1/4 cup real maple syrup 2 Tbsp. fresh lemon juice FORYHV JDUOLF ¿QHO\ FKRSSHG OE EHHI ÀDQN VWHDN


2 Tbsp. butter, melted 1/2 tsp. salt 1/4 tsp. pepper


1/4 cup thinly sliced fresh basil OHDYHV


2 green onions, thinly sliced on bias


In small bowl, mix soy sauce, maple syrup, lemon juice and garlic. Reserve 2 tablespoons soy sauce


Grilled Potato Packets


1 potato washed and cubed 1 Tbsp. butter diced 1 tsp. minced garlic 1/2 tsp. thyme


Salt and pepper to taste


Add ingredients to a piece of alu- minum foil and fold into a tight packet. Grill with meat or main dish until the potatoes are done. Open up packets (carefully!) and enjoy.


for 15 minutes or in refrigerator over- night.


Remove pork chops from mari- nade; discard marinade. Grill pork chops on oiled grill grates 4 to 5 minutes per side or until an internal temperature reaches a minimum of 150°F. Remove from grill; tent with foil ¿YH PLQXWHV WR UHWDLQ MXLFHV 'LYLGH salsa evenly between pork chops. Serve immediately.


mixture in small container. Place re- maining mixture in 1 1/2-quart sauce- pan. Heat to boiling over medium heat. Reduce heat to low. Cook 2 to 3 minutes or until reduced to 1/4 cup. Remove from heat; set aside. Brush beef with melted butter; sprinkle with salt and pepper. Place on grill over high heat (475° to 500°). Cover grill; cook 5 to 7 minutes or until beef releases from grates easily. Turn; EUXVK ¿UVW VLGH ZLWK UHVHUYHG WDEOH- spoons soy sauce mixture. Continue to cook 4 to 5 minutes or until desired doneness. Let stand 5 minutes. Cut beef across grain, on the bias, into thin slices. Drizzle with reduced soy sauce mixture from saucepan; top with basil and green onions.


Hidden Account Number ,I \RX VHH \RXU DFFRXQW QXPEHU LQ WKLV QHZVOHWWHU FDOO RXU RffiFH LGHQWLI\ \RXUVHOI DQG


the number. We will credit your electric bill $25. The number may be located anywhere in the newsletter and is chosen at random. To get the credit, you must call before the next month’s newsletter is mailed.


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