14 January 2011

Why I'm called Grilly

 
Forget the diets and detox ingredients that jab at our conscience during January.

Dribble your food with evoo, & salt and pepper, and flash or bake it under the burners of your grill.

I do so enjoy grilled food ..........


Butchers pork chop, grilled potato cake and a sage sauce

 

12 comments:

celia said...

Perfect timing. I'm sitting here, feeling like a beached whale, wondering if I should attempt to ..[shudder] moderate my eating. Instead I'll fire up the grill and throw on a slab of meat. Love that, thanks Grilly. :)

Elisabeth said...

Ha ha! Why is it I never have pork chops? Perhaps I need to make them like you do Gill, it looks perfect! However today I shall be good, I'm buying a fish, the one that will catch my eye ;-)

Gill the Painter said...

Hi Celia
Pleased to be of some assistance.

Good morning Elisa aka the Queen of Fish.
Sounds good to me!

figjamandlimecordial.com said...

Hmmm...that explains the Grilly bit. Dare I ask about the "grow bag"? ;-)

Gill the Painter said...

ha ha ha.
growbag is added when I'm walking upstairs and Tony follows, prodding at my buttocks.

Not many wives would take is as a term of endearment.

Lucinda said...

LOL! Gill.... fancy letting Tony get away with that!

Love the look of that pork. Sage sauce? Sounds very tasty! That reminds me I must do your green Frankfurt sauce soon. Another winner.

Elisabeth said...

Me too! The Frankfurt green sauce I mean. Wondered why it is called Frankfurt? Lovely mix of green fragrant herbs, indeed a winner!

Gill the Painter said...

Good morning my friends.
It's been ages since I've made the green sauce.

Odette said...

Hey there, Gill! Bring on the Frankfurt Green Swauce!

Gill the Painter said...

Will do Odette.
It's my favourite!

Joanna said...

Tell me more about the grilled potato cake please... is it all cooked first and then sort of toasted under the grill? Yum, I love pork chops and we never have them anymore.

Gill the Painter said...

Pretty much, Joanna.

Cook your maris pipers, crush with a fork, and add only a little butter, salt and pepper.
& shape into cakes.
Press grated parmesan onto the top and bottom.

Grill for 10 mins, turn and grill for another 10 mins.

http://gillthepainter.blogspot.com/2009/02/parmesan-potato-cakes.html

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