Tag Archives: corn salad

Grilled Chile-Spiced Pork Tenderloins and Grilled Corn Salad

The beauty of this meal is that you’re going to use your grill for both components, the meat and the corn salad. For the non meat eaters in the crowd, they can enjoy the full-bodied Grilled Corn & Avocado Salad with Creamy Feta Dressing as their entrée.

But for those who indulge in meat, this pork recipe couldn’t be much simpler. Butterflied and pounded thin, the pork tenderloins are first marinated in a lively mix of lime, chile and spices then cooked quickly over a hot grill.

It’s a good idea to grill your veggies first, so that while they cool and you assemble the salad, the meat can be grilled and rested for 5 minutes. We happened to have a head of Bibb lettuce that needed to be used up so it only made sense to use that instead of running out to the store for a head of romaine—and it worked perfectly.

With only two of us for dinner, I decided not to cut the second avocado until the next day and therefore only dressed half of the salad to be eaten with dinner, saving the remainder for lunch on the following day. The extra dressing was put in small containers and topped the salad, along with leftover strips of pork, when ready to eat.

Our luncheon salad the next day.

NOTE: Next time we would double the amount of scallions. Once cooked down and charred, six scallions didn’t have nearly enough presence. Use an entire bunch!

Grilled Chile-Spiced Pork Tenderloin

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 Tbs. ground chile powder, such as ancho, California, or New Mexico
  • 2 tsp. finely grated lime zest
  • 2 Tbs. fresh lime juice
  • 1 Tbs. olive oil; more for the grill
  • 1 Tbs. finely chopped jalapeño
  • 2 cloves garlic, chopped
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • Kosher salt
  • 2 pork tenderloins (2 to 2-1/2 lb. total)
  • Chopped fresh cilantro, for serving
  • Lime wedges, for serving

Directions

  1. In a small bowl, combine the chile powder, lime zest and juice, oil, jalapeño, garlic, cumin, oregano, and 1 tsp. salt to form a paste.
  2. Butterfly the tenderloins by making a lengthwise slit down each, taking care not to cut all the way through to the opposite side.
  3. Open each tenderloin, cover with a sheet of plastic wrap, and gently pound the meat with a meat pounder to an even thickness of about 1/2 inch.
  4. Generously rub the chile paste all over, and let sit at room temperature for 1 hour (or refrigerate, wrapped in plastic, for up to 1 day). Ours marinated for 10 hours.
  5. Meanwhile, prepare a medium (350°F to 375°F) gas or charcoal grill fire.
  6. Lightly oil the grate and grill the tenderloins, flipping once, until just firm to the touch, 2 to 3 minutes per side.
  7. Transfer to a warm platter, cover loosely with foil, and let rest for 5 minutes. Slice o a moated cutting board to catch any juices. Serve with the cilantro and lime wedges.

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Grilled Corn & Avocado Salad with Creamy Feta Dressing

Grilled Corn & Avocado Salad with Creamy Feta Dressing

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 6 ears corn, shucked and silk removed
  • 1 bunch scallions, trimmed
  • 1 jalapeño, stemmed, halved lengthwise, and seeded
  • 3 Tbsp. olive oil
  • Kosher salt and freshly ground black pepper
  • 4 ounces feta cheese, crumbled
  • 1/3 cup buttermilk
  • 1 tsp. freshly grated lemon zest
  • 1 Tbsp. freshly squeezed lemon juice
  • 1 garlic clove, grated
  • 1/4 cup sliced fresh chives
  • 1/4 cup finely chopped fresh parsley
  • 1 med. head romaine lettuce, cut or torn into bite-size pieces
  • 2 avocados, sliced

Directions

  1. Heat a grill or grill pan over medium-high.
  2. Brush corn, scallions and jalapeño with the oil and season with salt and pepper.
  3. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots and the scallions and jalapeño are charred all over and tender, about 10 minutes, a little longer for the corn.
  4. Transfer vegetables to a cutting board and let cool slightly.
  5. When cool, remove charred jalapeño skin (wasn’t necessary for us.) Finely chop.
  6. In a medium bowl, using a fork, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives, parsley, and charred jalapeño. Season with salt and pepper.
  7. In a large bowl, toss lettuce with half the feta dressing and arrange on a platter or salad bowl.
  8. Cut corn kernels off the cob and slice scallions into bite-size pieces.
  9. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing or add additional dressing, as desired.

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Recipe adapted from The New York Times, contributed by Sue Li

Grilled and Stuffed Flank Steak Pinwheel Lollipops

One of, if not THE, most popular posts on this blog over the course of its 6 1/2 year history is this Flank Steak Pinwheel Lollipops recipe. In the past month alone it garnered over 17,000 impressions on my Pinterest Board Casa “H” Culinary Creations! Even though they may look complicated in structure, they’re not, and folks love them, as did our recent dinner guests Pat and Charlie.

To start the evening, Pat and Charlie (shown below), brought a lovely shrimp appetizer with two dips. One was a spicy homemade cocktail sauce; and the other an unusual combination that Charlie said at first tasted like spackle. Not so in the end. Apparently they were trying to find an avocado dip but after visiting numerous stores, only found a quasi avocado/spinach combo. Thanks to some clever additions, their concoction ended up being quite tasty indeed.

Can’t have a summer BBQ without a couple of good side dishes, and what screams summer more than fresh corn and tomatoes? I’ve included the Summer Sweet Corn Sauté recipe below. It couldn’t be more simple, is super quick, and oh so tasty. And if you’ve never had a Caprese Salad with heirloom tomatoes, I urge you to whip one together real soon.

Back to that main entrée. It is difficult to find a large enough, 2 to 2 1/2 pound, flank steak. Do yourself a favor and call the butcher several days ahead of time and reserve one. Even doing so, the largest I could get was just over 2 pounds, but it sufficed to feed four people with one lollipop left over.

To get the filling to stay put in the stuffed flank steak, first freeze the meat for about 30-45 minutes, butterfly the steak, then split it horizontally and open it like a book. Use a food mallet to pound it down to an even thickness, being careful not to tear holes in it. Once stuffed and rolled, the meat holds up well on the grill when you use both skewers and twine to secure the layers.

Don’t break a sweat if some of the wooden skewers catch fire while grilling, ours did and we had soaked them all day! Just blow out the flames as needed. You’ll be removing them and the twine before you serve your guests anyway.

Grilled and Stuffed Flank Steak Pinwheel Lollipops

  • Servings: 8-12 pinwheels
  • Difficulty: easy
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Ingredients

  • medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
  • small shallot, minced (about 2 tablespoons)
  • Tbsp. fresh parsley leaves, finely minced
  • tsp. sage leaves, finely minced
  • Tbsp. olive oil, plus extra for oiling grate
  • flank steak (2- to 2 ½-pounds)
  • oz. thinly sliced prosciutto
  • oz. thinly sliced provolone
  • 8 – 12 skewers soaked in water for at least 30 minutes
  • Kosher salt and ground black pepper

Directions

  1. Combine garlic, shallot, parsley, sage, and olive oil in small bowl. Butterfly and pound flank steak into rough rectangle.
  2. With steak positioned so that grain runs parallel to edge of counter and opened side faces up, spread herb mixture evenly over surface of steak. Lay prosciutto evenly over steak, leaving 2-inch border along top edge. Cover prosciutto with even layer of cheese, leaving 2-inch border along top edge.
  3. Starting from bottom edge and rolling away from you, roll beef into tight log and place on cutting board seam-side down.
  4. Starting ½ inch from end of rolled steak, evenly space 8 to twelve 14-inch pieces of butcher’s twine at 1-inch intervals underneath steak. Tie middle string first; then working from outermost strings toward center, tightly tie roll and turn tied steak 90 degrees so seam is facing you.
  5. Skewer beef directly through outermost flap of steak near seam through each piece of string, allowing skewer to extend ½ inch on opposite side. Using chef’s knife, slice roll between pieces of twine into 1 1/4 inch thick pinwheels. Season pinwheels lightly with kosher salt and black pepper.
  6. Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high and turn off other burner(s).
  7. Grill pinwheels directly over hot side of grill until well browned, 3 to 6 minutes. Using tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes longer.
  8. Transfer pinwheels to cooler side of grill, cover, and continue to cook until center of pinwheels registers 125 degrees on instant-read thermometer, 1 to 4 minutes (slightly thinner pinwheels may not need time on cooler side of grill).
  9. Transfer pinwheels to large plate, tent loosely with foil, and let rest 5 minutes. Remove and discard skewers and twine and serve immediately.

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Adapted from Cook’s Illustrated

Sweet Summer Corn Sauté

  • Servings: 4-6
  • Difficulty: easy
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Summer Sweet Corn Sauté

Ingredients

  • 4 Tbsp. unsalted butter
  • 6 ears sweet corn, kernels cut off from cob
  • 4 scallions, thinly sliced
  • 1 small shallot, minced
  • 3 cloves garlic, minced
  • Kosher slat and freshly ground pepper
  • 8-10 large basil leaves, rolled and thinly sliced

Directions

  1. Melt the butter in a large cast iron skillet over medium heat.
  2. Once melted, add the corn kernels and cook undisturbed for 8-10 minutes (or longer if needed). The corn should be lightly browned and caramelized on one side.
  3. Add the scallions, shallot and garlic and continue cooking for another 4 minutes.
  4. Turn off the heat. Stir in the basil chiffonade and transfer to a serving bowl and serve.

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