Category Archives: Grililng

Asado Loco Shrimp and Corn

I’ve been Asado Loco, or “barbecue crazy”, lately. This Baja-inspired meal is full of fresh flavors and crunch.

These fresh shrimp need to be marinated for up to an hour to infuse full on margarita flavor, but these little fellas are worth the wait. Serve with Cotija Street Corn for a south of the border barbecue.

Cilantro Margarita Shrimp Asado


1 pound of shrimp

Juice of 2 limes

1/4 cup chopped cilantro

1/4 cup tequila

1 Tablespoon sugar

1 Tablespoon salt

Marinate shrimp with the rest of the ingredients for 30 minutes to one hour.

At this point, you can soak your wood or bamboo skewers if you choose to kabob your shrimp. It is vital to submerge them in water, or you will be faced with flaming sticks on the grill. I forgot to soak them, and opted out of skewering with dry bamboo. I was not in the mood for fiery batons of seafood.

Also, if you plan to use wood chips in your grill, soak them in water at this time, for about 30 minutes.

After everything has been marinated and soaked, brush shrimp with olive oil and cook 2 to 3 minutes per side over medium-high heat.

Serve with wedge of lime, and Cotija Street Corn, recipe below.

I love cotija cheese. It is a firmer, aged queso fresco that adds a funky-salty flavor to the sweet grilled corn.

This recipe was inspired by the grilled corn sold on the streets of Mexico, often times with a creamy mayo or sour cream mixture. But its corn– I’ve got to bathe it in butter.

Cotija Street Corn


4 ears of corn

1/4 cup butter, melted

1/2 teaspoon chili powder

Juice of 1 lime

1/2 cup cotija cheese, crumbled


Husk the corn, and remove the silk.

Mix melted butter, chili powder and lime for basting.

Grill on medium heat for 8 to 12 minutes, brushing on the melted butter mixture every few minutes.

Sprinkle cotija over the corn directly after removing from heat. Serve with chili lime butter.

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Grilled Pork Chops and Applesauce


We’re having pork chops and applesauce for dinner.  Ain’t that swell?

I couldn’t resist a Brady Bunch clip. And although my pork chops and applesauce blows Carol Brady’s out of the water, I did draw the inspiration from the show. The classic family, serving up classic American dishes, and in this episode, it happens to be pork chops and applesauce.



I’ve never been much of a pork fan, but I’ve recently enjoyed experimenting with the protein. Brown sugar enhances the natural sweetness of the pork chop, and of course, I have spiced up with cayenne pepper. And the applesauce, also on the grill, provides a sweet and healthy alternative to potatoes or bread.



Grilled Pork Chops

2 bone in pork chops

1 Tablespoon brown sugar

1/2 teaspoon cayenne

1 teaspoon salt

1 teaspoon pepper



Mix all dry rub ingredients together.

Pat chops dry, and cover them with dry rub.

Grill 3-4 minutes per side over medium-high heat.



Grilled Applesauce

4 apples, peeled and quartered

4 Tablespoons sugar

zest of 1/2 lemon

juice of 1/2 lemon

4 Tablespoons water

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg



Toss apples in lemon. Sprinkle sugar over apples.

Grill apples 4-5 minutes per side over high heat.

Place in skillet on the grill, and add water and spices to mixture.

Mash with wire potato masher until desired consistency is reached.

  • Tip: Place foil under your pan to protect it from charring.



Simmer, uncovered, for 10-15 minutes.

Serve warm with pork chops, and Grilled Caesar Salad.






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Grilled Caesar Salad…yes, grilled

Freshness is a salad’s selling point, and personally, I like my lettuce and fixings cold. So why throw perfectly crunchy lettuce on a grill? Because I can, that’s why.

Grilling Romaine lettuce takes less than five minutes, but adds a flavor only charcoal can provide. The bold Whole(some) grain dressing freshens up the wilting Romaine.

I rarely offer Aaron salad. His response is usually a guffaw, accompanied by, “No”. But when I told him we would be grilling our lettuce, he was intrigued. When I served him the Caesar salad, he looked confused as he approached the leafy pile with caution. One bite, and silence. “I’d eat this salad everyday.”

Needless to say, if I can convert my meat-loving man into a salad eater with this recipe, you may also find success.

Grilled Caesar Salad


One head of  Romaine Lettuce

Whole(some) grain dressing, recipe below

1/4 cup grated parmesan cheese, plus extra for serving

Croutons, if desired

Separate Romaine leaves, and wash thoroughly.

Pat dry.

Toss in Wholesome Grain Dressing and parmesan cheese.

Grill 2 minutes per side on low heat.

Chop, and add croutons and more cheese, if desired.

Whole(some) Grain Dressing

3 Tablespoons lemon juice

2 Tablespoons Whole grain mustard

2 cloves garlic, puree

Salt and pepper

3 Tablespoons Extra Virgin Olive Oil

Stir lemon juice, mustard, garlic, salt and pepper together.

Whisk or beat in olive oil slowly.

Store in refrigerator.


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Grilled Peach Crumble

The concept of grilling is new to my home. Aaron and I are learning, and burning, together. The latest grill-fail was kebabs: uneven cuts of vegetables and chicken over a heap of scorching coals.

Surprisingly, we still have eyebrows.

However, the fire was not wasted. I was able to grill some sweet peaches for dessert. Grilling adds depth and interest to a Summer dessert. The heat carmelizes the fruits’ natural sugars. Bake a nutty crumble over it and crown with ice cream for a sweet finale to a summer barbeque.

(You can follow this recipe with almost any fruit– I recommend peaches, apples, plums, or even halved strawberries.)

Grilled Peach Crumble


6 medium peaches, halved

1/2 cup brown sugar

2 Tablespoons lemon juice

2 Tablespoons cinnamon

Combine brown sugar, lemon juice and cinnamon. Toss with halved peaches.

Grill 3 minutes per side.


1/2 cup flour

1/2 cup rolled oats

1/2 cup pecans

1/4 cup brown sugar

1/2 Tablespoon cinnamon

1/2 teaspoon salt

1 stick unsalted butter, cold

Mix flour, oats, pecans, brown sugar, cinnamon and salt.

Using beaters or food processor, combine butter with dry mixture until pea-size balls form.

Cover peaches with crumble.

Bake at 350* for 40 to 45 minutes.

Cool and top with vanilla ice cream.


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Kat’s Kickin’ Texas BBQ Sauce

I was born with a taste for pepper. Before I was two, I was eating chips and salsa. I put cayenne or crushed red pepper in everything for that extra “kick”. It’s a thrill, it gets your heart rate up. When anticipating a spicy dish, your buds water.

With that warning, here’s my spicy-sweet sauce recipe:

Kat’s Kickin’ Texas BBQ Sauce


1/2 onion, diced

4 cloves garlic, smashed

1/2 cup brown sugar

2 cups catsup

1/2 cup Worcestershire sauce

2 Tablespoons grain mustard

2 teaspoons salt

2 teaspoons cayenne

1 Tablespoon paprika


Saute onion in oil or butter, about 10 minutes.

Add smashed garlic, saute another 5 minutes.

Add brown sugar and coat sauted mixture.

Add catsup, Worcestershire, grain mustard, salt, cayenne, paprika. Simmer 10 minutes.

Puree if desired, but I did not. I like mine a chunky.

Try on Dad’s BBQ Baby Back Ribs

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Dad’s BBQ Ribs

Smacking and covered in sauce, I set down another gnawed boned and sipped my sweet tea. I was eight or nine, and this was, no doubt, a perfect day with Dad. For the first time, I was intimidated by food. The dripping meat covering a Neanderthal bone. It was messy, and I didn’t care. I had sauce to my elbows. And that smell; there is a comfort to ashing coals and charring pork. I wish they sold that sent in a candle.

My dad bought me a Weber grill about a month or so ago, and it has been a blast to cook on. If you’re trying to get your man to cook with you more often, this is it. Aaron and I enjoy the hours watching the coals, flipping the meat, and of course, eating a meal we made together. Introduce his favorite beer into the situation, and he’ll be hooked.

Dad’s Baby Back BBQ Ribs


2 pounds pork Baby Back ribs

1/4 cup brown sugar

1 Tablespoon cayenne

3 Tablespoons chili powder

Your favorite BBQ sauce, or Kat’s Kickin’ Texas BBQ Sauce

Preparing Ribs for the Grill:

Remove the silver skin from the underside of the ribs. Pat dry with paper towels.

Combine brown sugar, cayenne and chili powder. Rub on ribs. Be sure to really cover the meat.

Brush on sauce.

Grill on indirect heat for 1 1/2 to 2 hours. Meat should almost fall off the bone.

Let meat rest before cutting. Serve with sauce on the side.


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