Thursday, September 18, 2014

Hoisin Grilled Pork Chops

Summer has been hanging on tooth and nail this year. Usually by now the temperature has dropped and our gorgeous sunshine has gone away. But not this year. Oh heck no! We have been enjoying temps well into the 80's even midway into September! WOW color me a very happy girl. 

Even though we Washingtonians are used to grilling in less than grill worthy weather, it is still nice to feel that sun on your skin as you are cooking up something nice and tasty from the grill. Or rather as Kevin is cooking up something nice and tasty on the grill. Oh yes, I have mastered (well mastered might be a bit of a stretch) the art of starting a charcoal grill. But who am I to kick Kevin out of his domain? Plus that just saves my cooking time for all the tasty pumpkin and apple goodies I am whipping up!

This year we have run the gamut of amazing sauces in our house. From Grilled Pork Chops with Peach, Bourbon, Mustard SauceRoasted Strawberry BBQ SauceGrilled Chicken with White BBQ Sauce, and even Pumpkin BBQ Sauce. So I decided to I wanted to go with some Asian flavors for this meal. I have grilled with Asian flavors before but it was always with chicken. Like my Sweet and Spicy Grilled Chicken Thighs and Thai Style Grilled Chicken Thighs, two of our all time favorites. So tonight I went with Kevin's second favorite meat and that would be pork. Oh he suffers through the chicken with me, but if it can't be steak he would much rather it be pork. I found some beautiful pork chops on sale so I grabbed a few packages of them and set my mind to work on exactly what I wanted to do. 

Hoisin is one of my favorite Asian sauces. I had never had it before my daughter introduced me to Pho. When the waitress sat that big steaming bowl of yumminess in front of me my daughter handed me a bottle with this brown sauce in it. She promised me that I would love it. So with that said, I added it along with some Sriracha to the broth. Wowzers was that good!! It was sweet and tangy with the heat from the Sriracha. A huge win in my book and the beginning of my love for Hoisin.

Now, why it took me so long to use it to BBQ with is beyond me, but I finally got around to it and thank goodness I did! The result were some gloriously delicious chops. The Hoisin and Sriracha play so nicely together for that sweet/heat duo, and the kiss of smoke from the grill just ups the ante (and hte flavor) to a whole different level. Even Kevin asked me what took me so long to put this sauce together. 

Geeezzz give a girl a break! 

1 year ago - Cowboy Casserole

Hoisin Grilled Pork Chops

Bobbi's Kozy Kitchen
Published 09/18/2014
Hoisin Grilled Pork Chops


  • 1 can of sliced pineapple
  • 1/2 low sodium soy sauce
  • 1/2 cup ketchup
  • 1/2 cup light brown sugar, packed
  • 1/2 cup rice wine
  • 1/4 honey
  • 1/4 cup Hoisin sauce
  • 2 tablespoons Sriracha sauce
  • 1 tablespoon Chinese 5-spice powder
  • 1 2-inch piece fresh ginger, thinly sliced
  • 3 cloves garlic, minced
  • 4 bone-in sirloin chops


  1. Combine all the ingredients except the ginger, garlic, and pork chops, in a food processor. Blend until smooth and pour into saucepan.
  2. Add the ginger and garlic and bring to a boil.
  3. Reduce to a simmer and cook, stirring occasionally, for about 3 minutes.
  4. Transfer to a flat bottomed dish and allow to cool.
  5. Place the pork chops into the dish, making sure to turn and coat both sides.
  6. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
  7. Remove the pork chops from the marinade and shake off the excess. Allow to come to room temperature, about 15 to 20 minutes.
  8. Preheat the grill to medium-high heat.
  9. Place on the grill and cook for 10 minutes, turning once. Grill remaining pineapple slices for the last couple of minutes. Allow pork chops to rest for 5 minutes.
  10. Place the leftover marinade in a small saucepan.
  11. Cook over medium heat until sauce begins to thicken, about 5 to 7 minutes.
  12. Remove from the heat and strain into a small bowl, removing the ginger and garlic.
  13. Serve the pork chops with the sauce and grilled pineapple slices.
Yield: Serves 4
Prep Time: 12 hrs. 15 mins.
Cook time: 00 hrs. 15 mins.
Total time: 12 hrs. 30 mins.
Tags: pork chops, ginger, garlic, pineapple, Hoisin sauce, Sriracha sauce, Grilling

Sunday, September 14, 2014

Pasta Bake - Pasta al Forno #SecretRecipeClub

I was sooooo excited when I got my Secret Recipe Club assignment for this month! I was assigned Manu's Menu and I have known Manuela, as a fellow food blogger, for several years now. She is such a sweetheart and makes the most amazing food!! Every time I see her recipes I instantly get hungry. Just looking at her Smoked Salmon and Vodka Risotto, Jasmine and Mango Panna Cotta Shooters, and Cappellacci with Sausage and Porcini, my mouth starts to water. But her Pasta al Forno was the one that put me over the edge! Hearty meat sauce, with a creamy B├ęchamel, and gooey cheese? Oh yessssssssss!! 

Saturday, September 13, 2014

Spicy Grilled Clams in Foil with @GalloFamily #SundaySupper

Today Sunday Supper has paired up with Gallo Family Vineyards to celebrate tailgating on your home turf.

I don't know about you, but fighting my way through crowds, concession stand food, and overpriced beer and wine, is not my idea of a good time. Don't get me wrong, there was a day when I really enjoyed going to the games. I would go in the morning, tailgate all day, then hurry into the stadium so I could cheer on my team and wake up the next day with no voice left to speak of (or with). 

I can remember one year, when I was living in San Diego, our team lost in the last round of the playoffs. It was horrible, and sad, and so depressing. But being the diehard fan I was, I waited at the stadium for the team to fly back in to town. Their plane was delayed, it started to rain, I got drenched, but it was so awesome to be together with other fans. Then the team finally arrived sometime after midnight. They cried at the support shown from the fans. I cried because; well because I am just a big ol' sap. But that is a memory I will never forget!

Now I live in the Seattle area and boyyyyyyyy do we love our football! But I am older now, and really prefer to watch the games from home and “tailgate” in my own back yard. Yes we celebrate our team. There is blue and green everywhere. We wear our jerseys, and our beads, and even painted our faces for the big game last year, but it is so nice to have a comfy sofa, instant replays, fabulous food, ice cold beer for those that want it, and of course, my favorite Gallo wines. There are so many to choose from, and I really do enjoy them all, but if I have to choose I will tell you that some of my favorites are their Pinot Noir, Hearty Burgundy, Pinot Grigio, and Chardonnay.

Since moving to the Pacific Northwest I have become a huge seafood lover. Seattle is known for it. And, what would a tailgate be without a BBQ? A sad little picnic really. So coming up with a dish for this event was a no brainer really.

What comes to mind when you add seafood + BBQ + some fabulous Gallo wine? Well, in my mind, I immediately go to my Spicy Grilled Clams. Gallo Chardonnay is the perfect wine for this delightful dish. The citrus notes, and slight oaky flavor, compliment any seafood really. But it is to die for in these little grilled packets of heaven! The chiles, onions, garlic, and tomatoes, make this recipe a winner every time, and no matter if you are using Gallo Chardonnay as an ingredient alone, or enjoying a glass alongside this dish as well, it is a perfect addition to your home turf tailgate party.

Spicy Grilled Clams

Bobbi's Kozy Kitchen
Published 08/28/2014
Spicy Grilled Clams


  • 2 pounds clams
  • 1 to 2 serrano chiles (depending on the heat level you want)
  • 2 cloves garlic, minced
  • 2 green onions, sliced
  • 1 tomato, seeded and diced
  • 1 cup Gallo Family Vineyards Chardonnay
  • 1 tablespoon unsalted butter
  • Olive oil (for drizzling)
  • 2 tablespoons lime juice
  • Fresh cracked black pepper
  • Kosher salt
  • Crusty Italian bread, thickly sliced


  1. Fill a large bowl with cold water and add the clams to soak, about 30 minutes.
  2. Remove clams from the water one by one and scrub the outside of the shell clean. Tapping any clams that are open against the counter. Discard any clams that will not close.
  3. Lay out 2 large pieces of foil, doubled up, and edges curled to hold in liquids.
  4. On each piece of foil, place 1 pound clams, half of the sliced serrano chiles, half of the garlic, half of the green onions, half of the tomatoes, 1/2 cup wine, 1/2 tablespoon Butter and a drizzle of the olive oil. Season with salt and black pepper. Seal the packages by bringing up all 4 corners then crimping and sealing together.
  5. Place all of the packets on the grill with the lid down for 8-10 minutes, or until all of the Clams have opened.
  6. Drizzle the bread slices with olive oil and place it on the grill until it’s heavily marked then set aside.
  7. Tear open the packets and serve with the grilled bread to dip in the juices
Yield: Serves 2
Prep Time: 00 hrs. 30 mins.
Cook time: 00 hrs. 10 mins.
Total time: 40 mins.
Tags: clams, serrano chile, garlic, green onion, white wine, lemon, bread, Gallo Family Vineyards, #sundaysupper, fish

Looking for ideas? Try some of these wonderful BBQ wine pairing ideas. Need to find a retailer near you? Click here, and don’t forget your $1.00 off coupon!

You can also visit Gallo’s website or connect with them via Facebook, Twitter, Instagram, or YouTube.

Now Check out these delicious recipes!

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Now check out the other fabulous recipes for your At Home Tailgating pleasure!

Browned Butter Pumpkin Brownies with Biscoff Buttercream Frosting

Aaahhh yes my fall loving friends, it is that time of year again. The time when we go crazy trying to cram pumpkin into as many dishes as possible. Oh wait, is that just me? Naaaa I don't think so. There has to be more people out there that share my absolute love for any and all things pumpkin right? Please say yes so I don't feel like a complete nut.

Thursday, September 11, 2014

Tomato Biscuits with Chorizo and Green Chile Gravy

Want something fresh ad exciting to enjoy for National Biscuits and Gravy week? Give this dish a try and put a little zippity in your doo dah!

I have really been enjoying my roasted green chiles that were sent to me by the Hatch Chile Store. Before now, I had heard of Hatch chiles, but never had them. A friend of mine, who is another food blogger, got so excited when they appeared in her local market she proceeded to buy about a bajillion pounds and roast them all. But there were no chiles to be seen in my small little town. That is why I was so excited to get my care package!

So of course those chiles have been going in just about everything that I make. Over the last few weeks we have enjoyed Chile Rellenos Casserole with Hatch Green Chiles, Green Chile Pesto, Green Chile Pesto Breakfast BruschettaCrispy Chipotle Shrimp BurritosRustic Antipasto Tart with Green Chile Pesto, and Sopa de Chile Verde (Green Chile Soup) with Mini Grilled Cheese. I have also used them omelets which is ooohhhh sooooo good!! But I am always trying to come up with new and tasty ways to enjoy these spicy little treasures.