cmcadams
06-05-2008, 07:48 PM
Now that storms are over for now, it was time to fire up the XL BGE. I love caprese salad, so I figured on trying grilled caprese salad, with nice, thick pork chops and grilled ciabatta bread...
I didn't have time to bake the bread, so I bought it from Todd at a local market.
http://farm4.static.flickr.com/3039/2549832358_065389e8e8.jpg?v=0
Then I seasoned the pork chops with olive oil, garlic, onion, grey salt, black pepper and dried oregano.
http://farm4.static.flickr.com/3263/2554483045_7184d5713e.jpg?v=0
http://farm4.static.flickr.com/3277/2554483513_8f0e5821cd.jpg?v=0
Then I added thick sliced tomatoes (about 3 slices per tomato) to the grill.
http://farm4.static.flickr.com/3043/2555307214_1b57c1eac6.jpg?v=0
After they heated a bit, I turned them over and added a slice of fresh mozzarella, then also put the sliced ciabatta, drizzled with olive oil, on the grill.
http://farm4.static.flickr.com/3140/2555306996_e8c16dc355.jpg?v=0
Then I added chiffanade cut fresh basil drizzled balsamic vinegar glaze on the caprese salad, along with some wine called Le Snoot (not bad red table wine), dinner was served.
http://farm4.static.flickr.com/3106/2554482203_4636655e0e_o.jpg
Oh, and in Brethren fashion, dessert was the following:
http://farm4.static.flickr.com/3061/2555306428_b893d1027a.jpg?v=0
I didn't have time to bake the bread, so I bought it from Todd at a local market.
http://farm4.static.flickr.com/3039/2549832358_065389e8e8.jpg?v=0
Then I seasoned the pork chops with olive oil, garlic, onion, grey salt, black pepper and dried oregano.
http://farm4.static.flickr.com/3263/2554483045_7184d5713e.jpg?v=0
http://farm4.static.flickr.com/3277/2554483513_8f0e5821cd.jpg?v=0
Then I added thick sliced tomatoes (about 3 slices per tomato) to the grill.
http://farm4.static.flickr.com/3043/2555307214_1b57c1eac6.jpg?v=0
After they heated a bit, I turned them over and added a slice of fresh mozzarella, then also put the sliced ciabatta, drizzled with olive oil, on the grill.
http://farm4.static.flickr.com/3140/2555306996_e8c16dc355.jpg?v=0
Then I added chiffanade cut fresh basil drizzled balsamic vinegar glaze on the caprese salad, along with some wine called Le Snoot (not bad red table wine), dinner was served.
http://farm4.static.flickr.com/3106/2554482203_4636655e0e_o.jpg
Oh, and in Brethren fashion, dessert was the following:
http://farm4.static.flickr.com/3061/2555306428_b893d1027a.jpg?v=0