The new Bon Appetit created a schuper mix-and-match section called The Ultimate Summer Menu Grilling Guide for all of the delicious grilling that’s bound to happen this summer. For a gentle get together of a few friends this past Memorial Day, I selected a few recipes from the sides and desserts sections including the Roasted Fingerling Potato Salad, Roasted Mix Peppers with Capers and Marjoram and Dulce de Leche Cheesecake Bars. For the protein choice we decided to do one of our friend Adam’s agave-glazed pork tenderloin recipe that is to die for. Keep reading poodles.
First, the Bon Appetit recipes…rockstars, all of them. Both the salads were easy to assemble and the flavors were amazing. If I had to choose one over the other to make again I would go with the roasted pepper salad. Something about the blend of roasted peppers, capers and marjoram, which has such a delicate floral note, really hit the spot. For leftovers you could easily use this on top of a pork chop or grilled fish for a super quick weeknight meal.
The Dulce de Leche Cheesecake Bars have to be one of my favorite new dessert recipes. I’m usually not the world’s biggest caramel fan but when mixed with salt, especially fleur de sel, I’m hooked. I really enjoyed making these bars and they were quite simple to make, especially since I don’t bake/make desserts too, too often. These were an instant hit with my friends and random new friends we made by the pool who were snarfing them up too. They were also still great a few days later, late at night on the couch. Yes, total fat kids.
For David’s birthday one of our friends made an amazing pork tenderloin recipe that we decided to recreate for our get together. We simply brined four (about a pound each) tenderloins in kosher salt for a few hours, then created a rub of chili powder, garlic, cumin and cinnamon and then poured agave syrup on each loin. We then grilled until it was slightly pink, let it rest and then did a final glaze of agave syrup to finish. Simple. Awesome. Delicious. Since we had leftover pork, the next night we placed them in a dutch oven with two cans of mild Ro-Tel tomatoes and chiles to give it a little different flavor. We let it sit for about 45 minutes and then shredded to make soft tacos. Combined with my favorite salsa and some avocado we had a great little weeknight meal.
I’m on cooking fire eh?