http://blogs.fingerlakes1.com/scooter-tatersmenudujour/ en-us Wed, 17 Mar 2010 21:54:15 GMT CakePHP http://blogs.fingerlakes1.com/scooter-tatersmenudujour/beer/ Savory Grilled Pork Roast Savory Grilled Pork Roast in Schell’s FireBrick Marinade4 lb. boneless pork loin roast, rolled and tied 5 garlic cloves, halvedMarinade 12 oz. Amber Lager 1/4 cup olive oil 2 tbsp. butter 1 tbsp. dried basil 2 tsp. marjoram1 tsp. sage 1 tsp. rosemary 1-1/2 tsp. black pepper 1-1/2 tsp. salt Cut 1" random slits in pork roast and stuff with halved garlic pieces. Place roast in a large zip lock bag. Mix the marinade ingredients in a bowl, pour into bag with the roast. Squeeze the excess air from bag, seal and refrigerate overnight. Open and enjoy another Schell’s FireBrick for yourself. Using a charcoal grill, spread hot coals around outside edge of grill then add an additional layer of coals and you’re ready to cook. Prior to grilling the roast, drain marinade from the bag and reserve for later. Place roast with meat thermometer in a baking pan, fat side up, and set baking pan in center of grill and cover. Celebrate your culinary prowess with a cold FireBrick, and be sure to keep a small amount of water in the bottom of pan to keep the roast tender. Generously baste the roast with the marinade every 15 minutes and continue to cook until temperature reads 160 degrees to 165 degrees. Let stand 10 minutes before carving, and spoon remaining marinade over the finished pieces.Tips: For gas grills, place pan on top rack and follow same directions. For oven baking, set temperature to 325 degrees and follow above directions. Tue, Sep 30th 2008, 07:55 GMT http://blogs.fingerlakes1.com/scooter-tatersmenudujour/italian-style-pork-chops/ Italian Style Pork Chops INGREDIENTS:3 cups crushed saltine crackers2 cups grated Parmesan cheese1 tablespoon Italian-style seasoning1/4 teaspoon garlic powder1 cup butter, melted6 pork chops DIRECTIONS:1. Preheat oven to 425 degrees F (220 degrees C). 2. In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well. 3. Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish. 4. Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 160 degrees F Wed, Sep 10th 2008, 12:42 GMT http://blogs.fingerlakes1.com/scooter-tatersmenudujour/zucchini-parmesan/ Zucchini ParmesanIngredients:Hot SausageZucchiniMozerella CheeseSpaghetti SauceOnionMinced GarlicBoil hot sausage for 15-20 min. When cool, slice into pieces.Slice a large zucchini into 1/8-1/4" rounds.Saute an onion and minced garlic.Layer as follows:ZucchiniOnions/garlicSausageMozzerella CheeseSauceRepeat till 9X13 pan is full. Bake at 350 approx 1 hour or until zucchini is done. Tue, Sep 9th 2008, 11:14 GMT http://blogs.fingerlakes1.com/scooter-tatersmenudujour/yellow-summer-squash-bread/ Yellow Summer Squash Bread3 eggs, beaten 2 cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract 3 cups all-purpose flour 3 teaspoons baking powder 2 heaping teaspoons ground cinnamon 2 heaping teaspoons ground nutmeg 1 tsp ground cloves2 cups shredded summer squash Preheat oven to 325 degrees F (165 degrees C). Grease & flour a 9x13 inch baking dish or 2 loaf pans. (I used loaf pans)In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon,nutmeg & cloves. Fold in the squash. Pour into pans.Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. _________________________ Tue, Sep 9th 2008, 11:14 GMT http://blogs.fingerlakes1.com/scooter-tatersmenudujour/grilled-veggies/ I like to take zuchinni, summer squash , green tomatoes, red oininsSlice and spray / splash with olive oil. then sprinkle with Good Seasons Itailian salad dressing, and grill.I have a pan with holes in it that lets me grill the vegtables with out losing them into the fire Mon, Aug 11th 2008, 03:48 GMT