Spicy Glazed Pork Steaks, Fresh Fried Zucchini, and Homemade Cocktail Sauce with a Kick!

Glazed Pork Steak & Fried Zucchini
One appliance I am really having a good time with is the Cuisinart Griddler.  There are three lean, boneless pork steaks that in my minds eye have been begging to hop onto it and sizzle away!  So, I adapted a sauce from for her Honey Garlic Pork Chops and set them to marinade.

The result is sweet and spicy entree with very little mess and a very nice dinner for my husband.

Ingredients for Spicy Glazed Pork Steaks:

1/2 C. ketchup
2 1/2 T. honey
2 T. soy sauce
1-2  cloves fresh minced garlic
1/8 t. ground Cayenne pepper
1/8 t. lemon pepper
1 1/2 pounds pork steak
kosher salt
fresh ground black pepper

Season the pork steaks with salt and pepper.  Place the meat in a one gallon freezer zipper style bag.  Mix the remaining ingredients together in a small bowl stirring until well blended.  Pour over the seasoned pork and swish the bag until the meat is coated.  Seal the bag and refrigerate for 2 hours to marinade.

Heat whatever type of grill you are using until it is hot.  Grill on each side for about 5 minutes until the internal temperature reaches 145 degrees F.   Yield 5-6 servings.

I am serving with fresh Fried Zucchini and HOMEMADE COCKTAIL SAUCE.  The sauce:  Mix 1 C. ketchup, 2-3 T. grated horseradish, juice of 1/2 fresh lemon, and a few shakes of your favorite hot sauce.  Stir until well combined.  Taste and adjust the seasonings to your taste.  This sauce is perfect for any type of seafood or fried vegetables.

Ingredients for Fresh Fried Zucchini:

1 or 2 fresh zucchini washed, ends removed, and sliced 1/8" thick
2 eggs
2 T. cornstarch
kosher salt
fresh ground black pepper
peanut oil for frying

Place the zucchini slices into a clean colander in the sink.  Sprinkle with salt and pepper and toss with your fingers to distribute evenly.  Leave them sitting for a few minutes while you place about 1/2" of the peanut oil in a heavy skillet.

Mix the eggs and cornstarch beating until it is well combined.  A few small lumps may remain.  Toss the zucchini into the batter and stir well.

Heat the oil and fry the slices without crowding them until golden brown.  Remove to a platter covered with paper towels and keep warm on the stove top while you finish frying all of the slices.  Serve immediately with the prepared sauce.  One medium zucchini serves two.

No comments: