Wednesday, July 28, 2010

Pork Kebabs with Thyme, Toasted Bulger with Almonds & Spinach Salad

These kebabs are fantastic! I never would have put orange with pork, don't ask me why, I just never would have thought of it on my own.  This recipe is from Martha Stewart's Dinner at Home cookbook.  This book is fantastic.  I cannot tell you how many recipes I have mae from it.  There is a picture of each recipe too, so you know what it should look like.  I like that!

Start by cutting the pork into one inch pieces and placing them in the marinade.  While they set for 20 minutes.  Get the grill started (if you use charcoal) and start the bulger.

Bulger wheat is delicious and this recipe definitely doesn't disappoint.  You start by putting the dry bulger in the pan and toasting it for about 4 minutes.  Then you add the water, chicken broth, cinnamon stick, bay leaf and 1/2 teaspoon of salt.  Bring it all to a boil and then simmer for 10-12 minutes.

Skewer the pork.  The coals should be ready, so dump the chimney and place the grates on top to get hot.

Add the kababs to the grill.

Sprinkle with salt and pepper.

Cook for about 5 minutes and flip.

Remove the bulger from the heat and take out the cinnamon stick and bay leaf.  Add 1/4 cup of olive oil and 1/2 cup of almonds.  Replace lid to keep it warm.

Remove your kebabs and plate with sliced oranges.

Serve your bulger along side the kababs.

Plate with orange slice and fresh baby spinach with balsamic vinigarette. 

For these recipes online go to:  Pork Kebabs with Orange and Thyme
                                               Toasted Bulger Pilaf

To purchase the cookbook go to: 

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