{"id":69,"date":"2008-05-25T17:05:00","date_gmt":"2008-05-25T17:05:00","guid":{"rendered":"http:\/\/greginnd.com\/gregcooks\/?p=69"},"modified":"2008-05-25T17:05:00","modified_gmt":"2008-05-25T17:05:00","slug":"barbie-bonanza","status":"publish","type":"post","link":"http:\/\/greginnd.com\/gregcooks\/2008\/05\/barbie-bonanza\/","title":{"rendered":"Barbie Bonanza"},"content":{"rendered":"

\"\"<\/a>The weather was perfect this Memorial Day weekend for firing up the grill. We had some friends over last night to share in the BBQ bonanza. On the menu was a kalamata olive and walnut stuffed pork tenderloin, Jamaican jerk chicken kabobs, classic burgers on the grill, grilled asparagus, grilled vidalia onions and grilled potatoes.<\/p>\n

First let’s talk pork. I started by brining the whole pork loin in a mixture of salt, sugar, whole bay leaves, whole cardamon, garlic powder, onion powder, thyme, oregano and garlic. This was brined for about 3 hours. The pork was then cut open using a roll-cut technique to make a large flat open piece about 1\/2 inch think. This was smeared with the kalamata olive and walnut stuffing.<\/p>\n

Kalamata Olive and Walnut Stuffing<\/p>\n

3\/4 cup kalamata olives, pitted
1 tbsp capers
2 cloves garlic
1 tbsp juice from olives
Juice from half a lemon
3\/4 cup walnuts
a handful of cilantro
black pepper to taste
2 tbsp olive oil<\/p>\n

All the ingredients were blended finely in a food processor.<\/p>\n

\"\"<\/a>After the filling was spread evenly over the pork it was rolled up back into a tenderloin shape and tied securely with butcher’s twine. This was rubbed with olive oil, salt and pepper before grilling.<\/p>\n

\"\"<\/a>Now for the chicken. I was inspired by Teresa from Running to Eat<\/a>. This dish was so simple. I just made a Jamaican jerk inspired marinade and let the chicken soak for a couple hours. These were skewered and thrown on the BBQ.<\/p>\n

Jamaican Jerk marinade<\/p>\n

Juice of 2 limes
1 tsp freshly ground allspice
1\/2 tsp nutmeg
1\/2 tsp cinnamon
2 tbsp freshly ground ginger
1 tsp black pepper
1 tsp salt
2 tbsp brown sugar
1\/4 cup soy sauce
Juice of one small orange
3 cloves finely chopped garlic
1 tsp habanero hot sauce<\/p>\n

\"\"<\/a>The pork was grilled over a medium flame turning every so often until the inner temperature reached 165 F. It was taken off the fire and allowed to rest for 10 minutes before slicing.<\/p>\n

\"\"<\/a>We cooked some burgers for the kids. These are simply flavored with seasoned salt. Asparagus got a quick grill after being tossed with olive oil, salt and pepper.<\/p>\n

\"\"<\/a>I just LOVE whole onions grilled slow over a fire. These vidalias already started out pretty sweet. They were almost like candy after grilling. The pork was stuffed perfectly.<\/p>\n

\"\"<\/a>And here’s a plate all assembled.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The weather was perfect this Memorial Day weekend for firing up the grill. We had some friends over last night to share in the BBQ bonanza. On the menu was a kalamata olive and walnut stuffed pork tenderloin, Jamaican jerk chicken kabobs, classic burgers on the grill, grilled asparagus, grilled vidalia onions and grilled potatoes. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[38],"tags":[109,135,133,134],"class_list":{"0":"post-69","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-chicken","7":"tag-bbq","8":"tag-burgers","9":"tag-jamaican-jerk-chicken","10":"tag-pork-loin","11":"entry"},"_links":{"self":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/69","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/comments?post=69"}],"version-history":[{"count":0,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/69\/revisions"}],"wp:attachment":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/media?parent=69"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/categories?post=69"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/tags?post=69"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}