Jerry is in love times three! His blogging obsessed wife, his lazy coonhound, and now his new Weber Genesis gas grill.
He’s been a grilling machine the past few nights. Which is great, because I certainly don’t want to turn the oven on in this 90 degree heat.
Tuesday night I made pasta with arugula pesto and a spring mix salad. Jerry grilled boneless pork chops.
How pretty are those pork chops?! And they were nice and juicy on the inside. It is so easy to overcook boneless pork chops, and these were some of the best we have had. Maybe Jerry will give some tips on how he grilled these in the comments 😉
The arugula pesto had a great flavor. Spicy, garlicky, and slightly acidic. Three of my favorites all in one.
- 1/2 cup basil
- 2 cups arugula
- 1 large clove garlic
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- 1/4 cup grated pecorino cheese
- 2 Tbls pine nuts
- salt and pepper
- up to 1/2 cup reserved pasta water (if needed)
Mix everything in the food processor or blender. If it is too thick, add reserved pasta water. It should be thick, almost a paste. Toss with 1/2 pound al dente pasta. I would recommend linguine or other wide pasta (not the angel hair I used, it was too thin to ‘grab’ the pesto).
Tonight’s dinner was bone-in rib eyes with red onion chimichurri, sweet corn, and grilled zucchini.
|Tylutki beef on the grill|
The chimichurri consisted of parsley, mint, red onion, garlic, red wine vinegar, jalapeno, and olive oil. It was the best part of the meal, but I still have a little tweaking to do with the recipe. I’ll post it when I have it perfected.
Tomorrow is supposed to be a record setting 95 degrees. I’m trying to come up with a chilly dinner that we can enjoy in the comfort of the AC.
What is your favorite thing to grill in the summer?