A Recipe, a Giveaway and a Urologist
Do you have any idea how difficult it is to write about food while you’re surrounded by this?
We are on a road trip to visit Mama Rose and have stopped halfway at my brother-in-law’s home.
My urologist brother-in-law.
Sure, I’m happy for the four bathrooms in his two bedroom house, but the reading material is a little dry.
(A bit of urine humor there.)
Pee notwithstanding, I’m delighted to tell you that someone recently compensated me to cook, and not only cook, but create with wild abandon. Can you believe it?!
As part of their Fabulous Summer of Flavor project, the good folks at Lawry’s and The Motherhood sent me some yummy stuff and told me to experiment until I came up with a recipe that would qualify for an “Everyday meal”. How cool is that? And after you read my scintillating recipe-inventing saga, you too will have a chance to win some delish items. Just because I lurve you. No, really, I do.
I never even boiled an egg until I was 37 years old and married, so I tend to be a By The Book Cooker. That’s someone who can follow a basic recipe, but left on her own cannot discern between cumin and cinnamon. (Cumin’s the one that smells like armpits, right?)
So it was fun to be able to start with some great Lawry’s marinades and then play around.
With Lawry’s Balsamic Herb Marinade, I made this:
I call it “Pretty Chicken That Left Kitchen In Ruins”
It was extremely yum, if I do say so myself. Then with Lawry’s Original Seasoned Salt With Sweet and Savory Spices Marinade, I made this:
I call it “Shrimp With Veggies That Match My Placemats”
Also, quite yum. But my piece de resistance, the recipe that won 1st Place In My Tastebuds was co-created with my pal Carol of NY City Mama (who actually knows how to cook without a book, bless her culinary heart).
We’re calling it “Havana Pork Fajitas” because it was made with Lawry’s way yum Havana Garlic and Lime Marinade With Lime Juice. I’ve included a more formal recipe below, but here’s the downlow:
Marinate one pound of pork spareribs in one and a half cups of marinade in the refrigerator for at least half an hour and up to two hours for more garlicy limey flavor, then grill:
After grilling ’til they’re donedone (no pinky porky please), shred the meat:
Then saute (how do you add an accent mark to the word “saute”?! Grrr…) onions and red peppers:
And serve with brown rice and salsa verde (yeah, the green kind) in flour tortillas.
Roll roll roll ‘em up and munch away. Sooooo yum.
I think the meatiness of the marinated pork could probably stand up to even more fajita fixings such as sour cream, cheese, perhaps even guacamole, but it was truly delicious with just the soon-to-be-famous-Shari-and-Carol-do-up-some-Lawry’s recipe.
So if you’d like to win a box of yummy Lawry’s goodies (Lawry’s Balsamic Herb Marinade, Lawry’s Original Seasoned Salt with Sweet and Savory Spices Marinade and the spice that started it all in 1938, Lawry’s Seasoned Salt), just leave a comment below.
You can say “Hey! I love Lawry’s!” or “Hey! I love you!” or even “Hey! It was really hard to think about food after all the pee doctor stuff!”. Whatever floats your boat.
(Possible urine humor there.)
You can also get an extra entry by Liking our recipe on Lawry’s Facebook page once it’s posted on Monday.
(Oh, and if you feel up to it, you can Like me on Facebook, too. That won’t get you anything except my thanks and goodwill. Which is oh so worth your trouble.)
And now, in formal recipe-speak that would make my MIL proud, here it is:
Havana Pork Fajitas
1 lb. pork spareribs
1 cup cooked brown rice
1 red pepper
1 medium onion
1 TBS olive oil
1 cup salsa verde
Marinate pork in Lawry’s Havana Garlic & Lime Marinade with Lime Juice for at least 30 minutes and up to two hours in the refrigerator. Slice red pepper and onion into thin strips, then saute (Grrr…) in one tablespoon of olive oil. Grill pork over medium heat until well done and crusty, then shred across the grain of the meat. Warm flour tortillas in the oven wrapped in foil. Serve pork with tortillas, peppers, and brown rice, top with salsa verde. Enjoy. Repeatedly.