1/3 cup freshly squeezed lime juice
1/4 cup oil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 small onions
4 boneless pork chops
Combine lime juice, oil, garlic, salt, coriander and cayenne pepper in small bowl. Set aside.
Peel onions and slice 1/2 inch thick. Arrange onions in large, shallow baking dish and place pork chops over onions. Pour lime mixture over all.
Cover and marinate 30 minutes at room temperature or overnight in refrigerator.
Remove chops and onions from marinade and grill over medium hot coals for about 15 minutes, brushing with some of the marinade.
Save by using Fresh, Sweet Vidalia Onions and Serve with Velveeta Cheesy Potatoes.
3/4 cup vegetable oil
1/3 cup soy sauce
3 tablespoons honey
3 tablespoons red wine vinegar
2 teaspoons ground ginger
1 green onion, chopped
1 large garlic clove, crushed
2 lb London broil, trimmed and scored
Combine first 7 ingredients. Place meat in large marinade dish and pour marinade over.
Cover and refrigerate overnight, turning steak twice.
Prepare barbecue. Grill meat to desired doneness, 4 to 5 minutes per side for rare.
Slice into thin strips across grain and serve.
Serve with Locally Grown To-Jo Steak Sliced White Mushrooms and Huntsinger Farms White Potatoes.
1 1/2 lb bluefish fillets
pepper to taste
5 slices of bacon
2 juicy tomatoes, sliced
1 green pepper, sliced
1 onion, sliced
Wrap all ingredients in aluminum foil and place on the outdoor barbeque grill.
Cook until the fish fillets test done with a fork (about 10 to 15 minutes). Fish should be flaky.
Save by using Bar-S Sliced Bacon and Serve with Locally Grown Loose Sweet Corn.
2 lb catfish nuggets
2 cups buttermilk
3 cups self-rising flour
1/2 teaspoon celery salt
1 teaspoon salt
1/2 teaspoon ground white pepper
Put catfish nuggets in a bowl. Stir in buttermilk; set aside to marinate 30 minutes.
Combine flour, seasonings, salt and pepper in a shallow dish. Drain catfish nuggets and dredge with flour mixture.
Deep fry a few nuggets at a time, in 370 to 375°F vegetable shortening, until nuggets are golden brown and cooked through (about 2 minutes).
Drain nuggets on paper towels and serve immediately.
Serve with Simply Potatoes Mashed Potatoes and Fresh Broccoli Crowns.
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