Thanks to the wonders of scheduled posts, new recipes are posted on a regular basis while I am actually travelling through the Australian Outback in a camper van with very limited internet access and an even more limited kitchen. Even though it’s even more sparsely populated around here than in the South-Western USA that we were touring last year, the supermarkets here are well-stocked and so we’ve not been lacking in terms of nice food.
These are the ingredients from the very nice corn I prepared, using one of Richard McGary’s recipes. You will need corn, salt, olive oil, chilli powder, sour cream (or mayo), parmesan cheese (or Mexican cheese) and lime juice.
Rub the corn with olive oil and season with salt. Richard uses the husk to hold the corn, but the corn here didn’t have enough husk to use that way.
Grill the corn on a charcoal fire.
Slather it with sour cream.
Sprinkle with chilli powder.
Sprinkle with lime juice and cheese. I forgot about the lime juice and it was already great.
Something else I prepared was pork chops and baby bok choy with jalapeno and garlic.
I seasoned he pork chops with salt.
I finely chopped a jalapeno and a clove of garlic, and mixed it with some olive oil.
I marinated the pork chops in this mixture for a couple of hours.
We grilled the pork chops on a charcoal fire.
We grilled them until they were nicely golden.
Then we wrapped them in aluminum foil to allow the pork chops to rest.
Meanwhile, we combined the baby bok choy with jalapeno, garlic, olive oil, and lime juice. This was inspired by another of Richard McGary’s recipes.
The bok choy was grilled as well.
This made for a nice meal. The pork chop combined very well with the jalapeno and the garlic.
While I was blogging this, a wallaby came around to demonstrate to all of you that I am actually in the Australian Outback