Mon. 05/31/2010 - Happy Memorial Day!

The pool in my apartment finally opened, and I went out there to enjoy the sun and summer reading. I am reading Brooklyn by Colm Tóibín now. It's a story about an Irish girl ventured to America in the 50's. I just started now, so I will have more story about it later.

  

Today was Memorial Day. Since Memorial Day is only American thing, I want to introduce about it a little bit here. Memorial Day is a US holiday observed on the last Monday of May (This year it was Today, May 31) commemorating U.S. soldiers who died while in the military service. It also symbolizes the kick off of summer activities, like picnic, outdoor barbecuing & grilling and beach going. All these summer activities normally ends by Labor Day, which is the first Monday of September. Days at beach or by the pool side will be the biggest activity in summer, but outdoor grilling is another activity American love. If anyone who has pool or deck at home can enjoy both water and grilling activities at once. (My pool doesn't allow grilling) Here I have some of the most popular outdoor menu...all from the courtesy of my favorite Food Network Channel.

 

{All Time Favorite 1: Fried Chicken Wings}

CREDIT: FOODNETWORK.COM

{All Time Favorite 2: Mini Cheese Burger}

CREDIT: FOODNETWORK.COM

{Potato Salad}

CREDIT: FOODNETWORK.COM

{Peach-Mustard Pork Chops}

CREDIT: FOODNETWORK.COM

RECIPIE: Peach-Mustard Pork Chops

INGREDIENTS: 4 (1 1/2-inch thick) pork chops, Safflower or corn oil for brushing, Freshly ground black pepper, Kosher salt

DIRECTIONS:

Peach-Mustard BBQ Sauce, recipe follows

Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.

Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.

Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.

To serve: Drizzle the chops with more sauce and serve.

Peach-Mustard BBQ Sauce

3 tablespoons unsalted butter

2 tablespoons minced onion

2 cloves garlic, minced

3 tablespoons cider vinegar

1/2 cup whole-grain mustard

1/4 cup Dijon mustard

3/4 cup peach jam or preserves

1 tablespoon bourbon

1/2 teaspoon kosher salt

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook's Note: The bourbon is stirred in at the end--uncooked--to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.

Yield: about 1 1/4 cups