Happy Memorial Day, my lovelies! Be sure to hug and thank a serviceman this weekend in appreciation! Both my Dad and Brother are ex-Navy, so I'm sending them a big, "Thank you for your dedication, commitment, and sacrifice!"
Now, to the recipes: Some of you may know about my tortured relationship with pork. I've tried and tried and tried to cook it, but it fails me every time. I can whip up a fantastic steak, an oven-roasted chicken, and sea bass to melt your heart. But, pork? The last time I cooked it, I ended up throwing my silicone potholders across the room, and Bo immediately hopped up with an offer to pick up something from a restaurant. (In my defense, the dang meat probe was set to Celsius, and I way way way overcooked the pork as a result. And then threw the potholders.) So I thought I'd give it one last go. Of course, I didn't actually cook it. In my world, bbq-ing and grilling is strictly a Man Job. I don't even know how to turn on our grill, and I like it that way. So, I whipped up this marinade and let Bo work the grill magic outside.
The salad recipe is a variation of a Texas Caviar salad recipe given to me by Chimly's family. The Texas Caviar recipe is yum city as written, but I thought it would be fun and interesting to add quinoa to the mix. And, we loved it! Be sure to make it at least a couple of hours before your bbq so that it can get really chilled and let the flavors set in.
Happy long weekend, everyone! Be safe out there!