Father’s Day Grill out Ideas

Peach Melba (Peach and Raspberry) Grilled Pork Tenderloin

Serves, 6

• 2 pork tenderloins (about 1 pound each)

• 1 cup raspberry preserves

• 4 ea. Peaches, halved

• ½ pint of fresh red raspberries

• 2 tablespoons balsamic vinegar

• 1 tablespoon olive oil

• 2 teaspoon salt

• 1 teaspoon black pepper

Step-by-Step Guide

1. Mix the raspberry preserves and vinegar. This makes your sweet glaze.

2. Rub the pork with olive oil, salt, and pepper. Season it well on all sides.

3. Rub flat half of the peaches with olive oil, salt, and pepper

4. Preheat your grill to medium-high heat. Clean the grill grates well.

5. Place the pork on the hot grill. Cook for about 20 minutes total.

6. At the end of the 20 minutes, add your peaches cut side down to carmelize

7. Brush the glaze on during the last 5 minutes. Watch it closely so it does not burn.

8. Serve with additional glaze for dipping

9. Remove from heat when the center reaches 145°F. Let it rest for 10 minutes before slicing.

• Don’t skip the resting time. It keeps the meat very juicy.

• Watch the glaze carefully. Sugar burns fast on a hot grill.

• Use a meat thermometer. It ensures the pork is safe and tender.

Grilled Cabbage Steaks

Serves 4

Ingredients

• 1 large head of cabbage, cut into 1/2"-thick rounds

• Extra-virgin olive oil, for brushing

• Kosher salt

• Freshly ground black pepper

• Pinch crushed red pepper flakes

• Chopped cooked bacon, for serving

• Crumbled blue cheese, for serving

• Freshly chopped scallions, for serving

• Ranch dressing, for serving

·       Directions

Step 1  Heat grill over medium-high heat. Brush cabbage steaks on both sides with oil and season with salt, pepper, and red pepper flakes. Place on grill and cook until tender, about 5 minutes per side.

Step 2  Top with bacon, blue cheese, and scallions and drizzle with ranch dressing before serving.

Loaded Baked Potato Salad

Serves 8-10

Ingredients

·         3 pounds red potatoes, cut into wedges or cubes

·         3 Tablespoons of Oil

·         1 pound bacon, chopped

·         1 cup sour cream

·         1/3 cup mayonnaise

·         2 tablespoons apple cider vinegar

·         One 8-ounce bag of shredded cheddar cheese

·         3 scallions, thinly sliced, white and green parts separated

·         Kosher salt and freshly ground black pepper to taste

Directions

1. Preheat oven to 375

2. Place the cut potatoes in a bowl and toss with to coat.

3. Place them on sheet pan and roast for 20-25 minutes until tender.  Remove from the oven and cool completely, about 30 minutes.

4. Meanwhile, cook the bacon in a medium skillet over medium-high heat until golden brown and crispy, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons bacon to a small bowl and reserve for topping.

5. Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth. Fold in the cooled potatoes, Cheddar, scallion whites, remaining bacon, 1 1/2 teaspoons salt and a few grinds of black pepper. Transfer to a serving dish and sprinkle with the scallion greens and reserved 2 tablespoons bacon. Chill for about 30 minutes before serving.