Written by Chef Phil

Monday, 18 July 2005

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Chef Phil's
Weekly Recipe

Updated Weekly

Sausage and Vegetable Frittata Recipe

Tomato Pie Recipe
Grilled Pork Brochettes with Confetti Rice Pilaf Recipe
Crab Stuffed Shrimp Wrapped in Bacon Recipe
Pan Seared Soft Shell Crab Hoagie Recipe
Seafood Stuffed Flounder with Tomato Dill Cream Recipe
Garlic & Ancho Rubbed Porterhouse Steaks Recipe
Chicken Cordon Bleu with Mornay Sauce Recipe
Braised Garlic Short Ribs with a Red Wine Tomato Sauce Recipe
Chef Phil's Brief Introduction to Cooking

Grilled Pork Brochettes with Confetti Rice Pilaf

Recipes will be updated weekly on Monday's.
(This will give you enough time to get the ingredients and practice for next weekend's date.) 

Weekly Recipe for July 18-24, 2005

Grilled Pork Brochettes with Confetti Rice Pilaf
Prep Time: (marinade for 2 to 4 hours), then 20 minutes
Cook Time: 10-15 minutes.

grilled pork brochettes with confetti rice pilaf

Pork Brochettes:
2 lb. boneless pork loin (cut into 1” cubes)
1 cup soy sauce
¼ cup dark brown sugar
¼ cup apple cider vinegar
2 tbl. dry mustard
1 tbl. worcestershire sauce
1 ea. 1 gal. ziploc storage bag
8 ea. 6” bamboo skewers (soaked for 30 minutes in boiling water)

Bring 8 oz of water to a boil and put skewers in so they are completely covered with water and allow to soak for 30 minutes.

Mix soy, brown sugar, vinegar, mustard and worcestershire sauce and carefully pour into ziploc bag, place pork cubes in bag and push out all air and seal bag. allow pork to marinade for 2 to 4 hours.

Skewer pork placing approximately 4 oz of pork per skewer, grill on and open fire that is of medium high heat or grill in an a grill pan, in either case cook all four sides of skewers for 10 to 15 minutes per side.
serve on confetti rice and enjoy.

Confetti Rice:
1 ½ cups of converted rice
3 cups of chicken broth
¼ cup golden raisins
¼ cup granny smith apples (diced to approximate size of raisins)
¼ cup onions (diced as above)
¼ cup red bell peppers (diced as above)
3 cloves of garlic (minced)
zest of 1 lemon (minced)
½ bunch mint (stemmed and finely chopped)
¼ cup olive oil

Bring chicken broth to a boil and add rice, bring back to a boil and turn down to low and cover, allow to cook for 25 to 40 minutes. in a separate pot large enough to accommodate rice and all other ingredients, place on a burner set to medium heat and add olive oil and allow to heat, then add raisins, apples, onions, peppers, garlic and lemon sauté until onions are translucent add cooked rice and mint and mix well.

Place in center of plate placing 2 brochettes over the top and enjoy.

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© 2005, Kevin Godbee & Philipp V. Denfeld.

Re-print with permission only.
To get permission, email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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