Last night was a return of some regular Roediger House guests, and frequent Sunday night supper sharers, and it also marked a return to an early summer grilling favorite: pork kebabs with a barbecue glaze. The skewers seemed to come out pretty close to perfect, and we enjoyed a country take on butter-sopped spuds and roasted feta-stuffed sweet peppers.
Sheryl Cohen, my dear friend from my UVA days, first introduced me to making feta-stuffed peppers this way. They're pretty fantastic.
For dessert, fortunately, some key lime cake and some Cinnabon cinnamon roll cake both remained on hand.
"Grilled Pork Kebabs with Barbecue Glaze," an online extra from Cook's Illustrated and based on "The Best Way to Grill Pork Tenderloin," Issue No. 134, May & June 2015, p. 6.
1 comment:
I'll be trying these peppers...
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