My husband used to be the only griller in our house. I wouldn’t go near that gas-operated thing when he bought it, proclaiming the assault on the tried and true charcoal grilling method that has been used for years.
Apparently, I’ve changed.
In the past two weeks, I have learned how to start the grill, use it and mastered some delicious cooking on there. Go figure. I guess I was just ready for it.
Now I have ripped my husband’s last cooking domain from him, leaving him without any surface to beat his chest over and roar. Back when we were dating, he did all the cooking, all the time. I refused, even though I loved to cook. I just didn’t want to be the woman in the kitchen, barefoot and…you get the idea.
Slowly I came around, realizing that I couldn’t take the meat and occasional potato dinners any longer. I needed more variety and more vegetables. So I started slowly by making the side dishes and he’d make the main course (read: a slab of meat).
Then I began experimenting more, working for the ‘Wow’ factor. And over time, I have rid our house of processed and boxed foods and replaced it with fresh ingredients to make all the things we used to just buy like instant potatoes (yuck!), instant fettuccine Alfredo (double yuck!) and canned vegetables (except corn, I love canned corn).
I got a big wow this weekend when I used a glaze similar to the one below on steak and topped it with gorgonzola cheese. Now that was good.
Anyway, now he can’t seem to get me out of the kitchen or away from making fresh and new dishes. It’s just my thing. Now, if I could just get into cleaning the way I am into cooking…<
Apple Honey Barbecue Glaze
1/2 cup barbecue sauce
1/4 cup honey
1/4 cup apple juice
1 tbsp soy sauce
1/2 tsp ground ginger
1/2 tsp dried rosemary
1/2 tsp dried thyme
Combine all ingredients in a small saucepan.
Bring to a boil stirring constantly, reduce heat to low and simmer 10 minutes.
Remove from heat and transfer to a cool bowl.
TO USE: Slather generously with a basting brush onto meat of your choice while grilling. I love it on pork, personally, so that is a good place to start.