This week I was asked to make a wacky grilled recipe using Mazola Corn Oil and I was thinking hard on this one, but everything I tried making was not wacky enough.

So I turned to the Mazola website and found a recipe for spicy grilled watermelon.

It sounded unique, but delicious and at the same time wacky. I never had grilled watermelon, so I was a little bit skeptical about the whole thing.

Honestly I am not a big fan of grilled fruits; however, since we’re being honest here, grilled watermelon did add balance, spiciness, sweetness, and juiciness to the salad.

This is my last post with Mazola Corn Oil but before the recipe. I could not be more happy to be sponsored by my partners, Mazola.

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Mazola Corn Cooking Oils is made of 100% pure oil with no additives, so the great flavor of your food comes through.

It is cholesterol free and has become a healthful tradition in American cooking. Mazola Corn Oil also has the cholesterol-blocking power of plant sterols.

Yield: Serves 4

Salad with Chipotle Grilled Watermelon

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Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1/2 package Weber Chipotle Marinade Mix
• 1/8 cup Oil
• 1/2 medium watermelon, 2-inch slices cut into triangles
• Green Salad
• Tomatoes
• English Cucumber
• Lemon Juice
• Salt and Pepper to taste
• A drizzle of Oil
• Toasted Croutons

Instructions

1. Prepare chipotle marinade mix according to directions. 
2. Coat all watermelon slices on each side with marinade; discard any remaining marinade. 
3. Coat grill surface with corn oil. Preheat grill to its highest setting or to 500°F. Grill each side for about 5 minutes or until there is a nice slightly brown color with noticeable grill marks.
4. Toss the salad with vegetables and season it with salt and pepper. Squeeze juice from fresh lemon and drizzle with a bit more Oil. 
5. Cut the watermelon in cubes and croutons and add it to the salad.

Notes

You can use any vegetables that you desire and build the salad to your preferences.

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Spicy Boneless Pork Spare Ribs is a type of dish that you can eat with rice, bread, or make a little lettuce wrap and enjoy as a tasty bite.

Daeji Bulgogi or Spicy pork is a popular Korean grilled dish, and it is pretty different from beef bulgogi.

Why is it other than one with beef, well, mainly because the marinade is not only soy sauce-based, but instead, marinade juices are based and heated up with gochujang and gochugaru (Korean red hot chili paste or powder)
Grill season is already here. I am so excited about it!

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I love anything from the grill, and I don’t think that there is a person out there who doesn’t-at least I never met one!

We grill most of the year, except for December, January, and February when it cold and I do not feel like grilling outside.

My favorite grilled food is Cevapcici, which is similar to burgers in taste but looks like sausages, and, of course, Korean BBQ.

I could sit and eat all day and every day. I will share more of my favorite recipes from the grill this summer season.
This time I used boneless pork ribs because it cooks faster without the bones, but this marinade is fantastic for chicken(any part) or beef too, both grilled and baked or perhaps pan sauteed.

Check out my GRILL ideas!

Either way, you go you will love it if you do enjoy eating spicy food. However, for those that can’t handle spicy/hot food, reduce and adjust how you like.
It is a beautiful balance of sweet, savory, and spicy, a very playful flavor in your mouth once you take a bite, but the aroma will get you first.

When you make these easy and tasty Spicy Boneless Pork Spare Ribs, please tag me on Instagram @sandraseasycooking. You can use the hashtag #sandraseasycooking so everyone could see it.

I would love to see it and with your permission share it! Thank you for your support!

Yield: 6 servings

Spicy Boneless Pork Spare Ribs

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Delcious and easy Korean inspured pork!

Prep Time 10 minutes

Cook Time 20 minutes

Marinating Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

• 4 lbs/2kg boneless spareribs (pork), cut into two bite-size pieces

Marinade:

• 1/2 Onion or 4 Spring Onions finely chopped
• 1 1 inch-1.27cm piece ginger, minced
• 3 Garlic Cloves
• 1 Asian Pear-it acts as a tenderizer
• 2 Tbs. Red Hot Chili Paste gochujang *reduce for less heat
• 1 tsp. 5g Red Chili flakes/powder, (gochugaru)*optional
• 2 Tbs. Sugar
• 2 Tbs. Soy sauce lite/ or 1 Tbs. Original Soy sauce
• 1 Tbs. Rice Wine
• 2 Tbs. sesame oil

Garnish:

• Toasted Sesame Seeds
• Green/Spring Onions

Instructions

1. Start with cutting boneless pork ribs into small 2 bite-size pieces  If you want to use ribs with the bones then separate by cutting meat between the bones. Place in a large bowl.
2. Purée onion in a blender or food processor, then adds everything for the marinade, pulse few more times until all incorporated. It is easier to marinade and spread on ribs.
3. Once ingredients are all mixed, rub marinade over the meat (use gloves).
4. Cover and refrigerate at least 2 hours if you going to grill that day, but it can be placed in the fridge overnight.
5. Grill the ribs over medium-high heat until done, about 10 minutes per side.
6. If cooked in an oven, preheat to 375º. Line baking pan with the aluminum foil or parchment paper, and place the ribs on it. Cook for about 45min or until the meat is cooked.
7. I serve it with lettuce, rice and napa cabbage kimchi with the addition of Ssamjang (thick, spicy Korean paste used with grilled food wrapped in a lettuce or perilla-sesame leaf)

Notes

If you do not eat pork substitute with chicken or beef! You can cook meat with bones but let it grill longer.

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Spring break is coming up soon…are you going anywhere?

I wish that I can just pack my bags and travel the world. However, when kids arrive in our life, some things such as traveling are just not possible all the time.

I travel through the world with the food that I cook. Well, I know, it is really not even close to a real trip but hey I will take it!

I connect with food very well, indeed. Dieting and losing weight not so much. I simply cannot say “no” to many of my favorite dishes.

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Now that I think about it everything is my favorite!   This time I updated my old recipe, recreated just like I redesigned my blog as you can see.

It is Korean cuisine inspired— I have to feel that you are not shocked! I do add gochujang in most of my dishes, or better said in my plate.

My lovely husband is not a huge fan of spicy food, do not get me wrong he can eat spicily but not overly like me, so I do make extremely spicy portion just for myself.

This is a great marinade for shrimps or any meat instead of the shrimps. You can sear either on the grill or in the pan like I did until it forms a nice caramelized crust.

It is so good, and not even that hot, so that’s why I added in the pan more gochujang and brushed these beauties with the glaze which is of course optional. It was so lip-smacking delicious. Sweet, spicy, garlicky… mmm that good!

Yield: 4 SERVINGS

Sweet and Spicy Shrimps

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Ingredients

• ½ -1 Tbsp Oil
• 2 pounds Shrimps, peeled
• Marinade:
• ½ cup Soy Sauce
• Juice from ½ Lemon
• ½ tbsp. Sugar
• 2 scallions minced + 1 for garnish
• 3 cloves garlic, minced
• 1 Tbs. Ginger, finely minced
• 1 tsp. dried red pepper flakes
• ½ tsp. Sesame Oil
• Glaze:
• 3-4 Tbsp. Marinade
• 2 Tbsp. Gochujang (Korean Red Hot Chili Paste)
• ½ tbsp. honey
• Garnish:
• Green
• Onions, chopped
• Toasted Sesame Seeds

Instructions

1. Combine all the ingredients for marinade and set aside. 
2. In a large plastic bag for storage, a place already cleaned shrimps, pour the marinade in the bag, shake few times and let the shrimps’ marinade for 15-20 minutes. (same goes for any kind of meat).
3. Pan sear shrimps, turning and basting few times with marinade, for 3-5 minutes. Place shrimps on the plate and starts with the glaze *For meat option cook until meat is well cooked. Serve with salad, over rice, pasta etc. 

For the glaze:

1. In the pan where you cooked shrimps, add 3-4 Tbs. marinade, GOCHUJANG, and honey.
2. Stir until it's the thicker sauce. 
3. Drop shrimps in the sauté pan and let it coat on both sides.

Did you make this recipe?

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