Kathryn Raaker makes grilling easy with Circle B Marina’s Kitchen recipes for Coffee Molasses Marinated Pork Chops* (*Please note, the recipe calls for fresh thyme, not dill), and Blackberry Cobbler, Chef Kathryn’s Cucumber Appetizer, Grilled Potatoes, and Sweet Onions, Fresh Watermelon salad, and a fresh Summer Fruit Tart. Our sponsors make this show possible, so please visit Corn Huskers Duck Fat Spray, vaporless cooking with American-made pans from 360 Cookware, and the amazing sustainable pork from Circle B and Marina’s Kitchen (BTW, did you know it is also Keto, Gluten-Free, and Nitrite-Free?) Healthier food for Healthy Grilling.
My recipe for Garlic-free Lemon pepper is below.
I want to thank my sponsors, and if you are interested in their products, please click on their images.
Coffee-Molasses Marinated Pork Chops
- 3/4 cup strongly brewed coffee cooled
- 1/3 cup molasses
- 6-7 sprigs fresh thyme
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 2 Tbsp minced garlic fresh or jarred -Optional
- 1/2 tsp ground ginger
- 1/2 tea lemon pepper seasoning
- 1/2 tsp salt
- 4 Circle B Ranch pork chops 1 inch thick, bone-in
- Start by brewing coffee. You want it strong, but not too bitter as the bitterness will cause the chops to be bitter. Set aside 3/4 cup to be cooling while you whip up the marinade.
- Why should you marinate? Four good reasons include enhancing the meat’s flavor, keeping the meat moist and juicy, creating a beautiful, crisp crust on the meat, and improving overall health by reducing unhealthy HCAs (possible carcinogens created when meats are cooked at high temperatures). The next eight ingredients make up part of the marinade, so mix them together before adding the cooled coffee.
- Next, and this is very important, do not use all of the marinade for the meat! You will be using a portion to make a glaze to put on right before serving, so don’t use it all or you will have to make more. Simply remove 1/2 cup of the marinade and place it into a zip top bag. Then insert the pork chops, seal the bag and give it a good squish. Place in the fridge (I like to put it in a bowl or pan so that it doesn’t move around too much) for at least two hours. If you can let it go overnight, the flavors get even richer. Place the remaining marinade-that-will-become-a-glaze in a covered container in the fridge until needed.
- About twenty minutes before you put your pork chops on the grill, pull out your leftover marinade and place it in a saucepan. You want to cook this on medium heat until it reduces by half, roughly 10-15 minutes. Remove the thyme stems before using. Turn off or keep on low until ready to use.
- When it’s grilling time, preheat your grill to medium-high heat. Then use some oil-soaked paper towel to oil your grill a little. I find it helpful to grip the paper towel with tongs to avoid getting burned, setting things on fire and the like. You just don’t want those pork chops getting stuck. Grill 3-4 minutes per side until they reach doneness and an internal temperature that you prefer. Typically, this is 145 degrees for medium rare and 160 degrees for medium. Then place the meat on a plate to rest for approximately five minutes before spooning the glaze over the chops.
- If you would prefer to broil instead of grill these delicious chops, broil 4-5 inches from the heat source for 4-5 minutes per side.
- 2 cups fresh blackberries
- 1 ½ cup sugar
- 1 cup all-purpose flour
- 1 cup milk
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter melted
- 1/2 tsp ground cinnamon – optional
- Whipped cream or Cool Whip or Vanilla Ice Cream
- Preheat oven to 375°. Stir together blackberries and sugar in a medium bowl. Let stand 25 minutes or until some liquid is released and sugar turns pink. Whisk together flour and next 3 ingredients in a medium bowl. Stir in melted butter until blended. Spread batter in an ungreased 8-inch square pan. Spoon blackberry mixture over batter; sprinkle with cinnamon. Bake at 375° for 45 to 50 minutes or until bubbly and golden brown. Serve warm with whipped cream. You can also serve this with Vanilla Ice Cream. Enjoy!
Kathryn’s Raaker’s Fresh Watermelon Salad
- 2 cups seedless Watermelon
- 2 cups fresh Mozzarella pearls I used BelGioioso
- ¼ cup Goat Cheese or Feta crumbled
- ¼ cup Fresh Basil green chopped
- ⅕ cup virgin Olive oil
- 1 to 2 Tbsp green onions thinly sliced
- 2 to 3 cups mixed baby greens
- ½ cup blueberries optional
- 1 Tbsp Balsamic vinegar Optional
- Toss together the watermelon, mozzarella, basil, green onion, blueberries, and olive oil. Season with salt and pepper. Serve on a bed of mixed greens or Arugula. Drizzle your favorite Balsamic vinegar on the top and serve.
Kathryn’s Cucumber Appetizer
- 4 to 6 Persian or mini English Cucumbers cut in half lengthwise and clean seeds out
- 8 oz tub Whipped cream cheese you may also use one 8 oz blocks at room temperature
- 6 Sweet Cherry Tomatoes cut into small pieces.
- 1 tsp lemon pepper
- 6 green olives or capers minced (Optional)
- 1 Tbsp olive juice omit if using capers and use 1 tsp apple cider vinegar
- 3 Tbsp Fresh dill chopped
- Clean out seeds with a small spoon.
- Combine all the ingrediens, except tomatoes, into a small bowl and whip together until smooth.
- After combining mixture put into a small zip lock bag cut off one corner or use a piping bag and pipe into the cucumber boats.
- Sprinkle with the diced tomatoes and some fresh dill sprigs. Refrigerate and serve as an appetizer or a snack.
Summer Fruit Tart
- 6 oz Graham Craker Crumbs or 9 Graham Crackers
- 5 Tbsp coconut oil melted
- 1/3 cup brown sugar
- ½ tsp sea salt
- 2 8 oz cream cheese soften to room temp (You can microwave 30 to 40 seconds to soften)
- ⅔ cup powdered add another ⅓ cup if necessary
- 2 to 3 tsp Lemon Zest
- 1 large lemon juiced, you will need 2 Tbsp lemon juice
- 2 ripe Nectarines pitted and sliced
- 1 ½ cups Raspberries
- ¼ to ⅓ cup cashews raw and unsalted
- 1 tsp vanilla extract
- Line the bottom of a 9-inch Tart pan with circular parchment paper use a Tart pan that has removable bottom. To Prepare the crust of I used Graham Cracker Crumbs and I added to that the Coconut oil, brown sugar and cashews, lemon juice or limoncello and salt do this in a food processor just for a 10 to 15 seconds if you are using 9 Graham Crackers then pulse altogether the ingredients.
- Press the mixture into prepared pan and using the back of the measuring cup press it firmly onto the bottom and completely up the sides of the tart pan. Freeze for 30 minutes. Prepare the filling: In a high-speed blender, combine the cream cheese, powdered sugar, cashews, lemon juice or limoncello, zest and vanilla extract; blend until creamy. Spread the filling onto the crust. Refrigerate the tart overnight. Top with nectarines and raspberries’ and serve. 8 Servings
Kathryn’s Garlic-Free Lemon Pepper
- ½ cup Lemon Zest about 9 small lemons (Only the yellow part of the lemon)
- 1 tsp onion powder
- 2 ½ Tbsp Ground Black Pepper Fresh ground is best.
- 1 tsp Turmeric optional
- 1 tsp Coriander optional
- 1 tsp Ground Himalayan or Kosher salt (NuSalt is a good alternative if you are on low salt diet)
- Zest 9 lemons on a cookie sheet lined with parchment paper. Spread out the zest with a fork then put in a 170-degree (or the warm setting) pre heated oven for about 30 minutes. Let it cool completely and then add all ingredients together and put it in an airtight container.
Freeze Those Lemons
- Remember to save those lemons! Just pop them into a freezer bag and when you are ready to use one, just thaw it in the refrigerator the day before. Then juice as normal. Great way to preserve any citrus when they are in season.