Monday, August 3, 2009

Pork Kebabs and Kale Chips

Pork marinade


We got "pork kebabs" from the CSA. Not too helpful a name, but they were already cut into big kebab chunks so I decided to marinate them.


At least 4 hours before cooking, and up to 8 hours, whisk together in a container with a top:


1/4 cup part lime juice

1/4 cup part dark brown sugar

1/4 cup part olive oil

2 TBS toasted sesame oil

2 TBS apple cider vinegar

1 TBS worcestershire sauce

1 TBS tamari


Place 1 lb. of pork cut into 1 to 1 1/2 inch chunks into marinade and stir around. Put lid on container, shake up, and put in refrigerator. Every hour or so shake up container.


Soak wooden skewers in water for half an hour to prevent burning. Place meat on skewers and grill on medium heat, turning every few minutes, until cooked through, approximately 10 minutes total.


Kale Chips


I can't take credit for this. It came to me from a friend of a friend who heard about it from a CSA she was a part of a few years ago. It sounded good so I tried it, and boy! - it's a keeper!


Wash and spin dry kale.

Pull or cut off greens from the stems. Rip into 1 to 2 inch chunks.

Place in a bowl and drizzle on enough olive oil to lightly coat kale. Sprinkle on salt and pepper to taste, and garlic powder if you so choose. Toss around with your hands until all is coated and place in a single layer on a cookie sheet or pyrex glass pan. Put into a 375 degree oven for 8 to 10 minutes until kale is crisp.