CONNESTEE COOKS! is a cookbook compiled of classic recipes from the myriad of chefs in residence at Connestee Falls. The book covers a wide range of meals, styles and ingredients. The culinary diversity is shared in recipes from the book posted regularly here on the Blog.
For many people, Labor Day marks the beginning of the end of Summer. The mountain air is taking on changes, children have returned to their studies, and our favorite football teams are gearing up and playing another year of running, catching, and tackling.
To celebrate the summer send-off we searched the Connestee Falls Cookbook and found four great grilling recipes to share here on the blog. Light up the coals and enjoy one or all four with friends and family.
Polly Stinchcomb combined four ingredients together to make a simple but fabulous marinade for pork chops.
GINGERED PORK TENDERS
- 4 Lean pork tenders or chops
- ¼ cup lemon juice
- ¼ tsp. garlic powder
- 3 tbsp. soy sauce
- 1 tbsp. grated fresh ginger
Combine the above ingredients and pour over pork, marinating at least 8 hours. Cook on a grill coated with cooking spray.
All you need for this dish submitted by Og Owens is charcoal, salt, and time. Simple and easy for an interesting and delicious alternative to the traditional way of grilling meats.
CHARCOAL EYE OF THE ROUND
Light charcoal. Do not cook meat on grill. Entire roast is set down into coals when they are beginning to turn gray. Use enough charcoal to assure 1 hour of roasting.
Prepare meat by packing it on all sides with Morton kosher coarse salt. Be sure meat is covered with a good layer of salt. When fire is ready, spread coals apart to allow setting meat down into the charcoal.
Since an eye-of-the-round usually has three sides, it will be turned twice after the first 20 minutes. Fifteen minutes on second and fifteen minutes on the third side is sufficient. Total cooking time: 45 to 60 minutes.
Meat stays juicy – delicious!
Also an easy recipe provided by Robert Paullin for pork ribs with a twist on the traditional barbecue sauce.
POP’S FAVORITE RIBS
- 2 sides pork ribs
- 1 cup Kraft BBQ sause
- 1 tsp. garlic salt
- 1 tsp. charcoal seasoning
- 1 tsp. hot taco sauce
- 2 tsp. Worcestershire sauce
Mix barbecue sauce with garlic salt, charcoal seasoning, taco sauce (more than 1 teaspoon if you like it hot) and Worcestershire sauce. Cook ribs over medium heat for 2 hours or until tender. About 15 minutes before ribs are finished, brush with sauce.
- 1 to 2 lbs. large shrimp, peeled, deveined, and set aside
- 2 tbsp. Chesapeake Bay Or shrimp/crab boil seasoning
- 3 tbsp ReaLemon concentrate or juice of 1 fresh lemon
- 1 cup red wine vinegar
- 1 cup oil (salad, olive, canola)
- 1½ tbsp. seasoned salt (optional)
Accessories Needed: Barbecue cooker, hinged wire basket or skewers or hot dog wheel.
Combine all ingredients except shrimp. Place uncooked shrimp in sauce and marinate for 3 to 6 hours or more to combine flavors. Thread shrimp on hot dog wheel or skewers or put in hinged wire basket. Cook over hot fire for 2 minutes on each side, basting frequently with marinade sauce. The drippings will cause the shrimp to smoke and turn dark or smoky. Serve with your favorite seafood sauce. Serves 4 to 6, depending on amount of shrimp.
Find more recipes from our Connestee Cooks series here on the Reflections Blog. Have a fantastic dish you’ll be making for Labor Day, share it in the comments below.