24 May 2011
CADS Recipes
Chili-rubbed Grilled Pork Tenderloin (recipe for 4)
1 t ancho chili
½ t ground cumin
¼ t garlic powder
¼ t salt
Pinch cayenne pepper
Pork tenderloin (1-1/4 lb)
Combine spices in small bowl, then rub all over the pork tenderloin. Allow pork to come to room temperature. Pre-heat grill to medium-high temperature. Oil grill’s cooking surface. Grill tenderloin turning once or twice, until meat thermometer in thickest part indicates 155° (15-20 min). Remove from heat and let rest for 5 min before slicing into ½-inch slices.
Grilled Peach Salsa (recipe for 4)
2 firm, ripe yellow peaches or nectarines
½ small red onion, finely sliced
1/3 c chopped fresh cilantro leaves
1 jalapeño, seeded and finely diced
2 T fresh lime juice
¼ t salt
¼ t freshly ground black pepper
Pre-heat grill, oil cooking surface. Cut each peach in half, remove pits, place cut side down on grill and cook until peaches soften slightly and grill marks are formed (about 3 min). Allow to cool for 5 min, then chop.
In medium bowl toss all ingredients to combine, set aside at room temperature.
Grilled Corn with Lime and Basil
2 T finely chopped basil leaves
1 T EVOO
½ t finely grated lime zest
1 T fresh lime juice
¼ t salt
1/8 t freshly ground black pepper
4 ears corn, husked, silk removed
Pre-heat grill and oil cooking surface. Grill corn until it is slightly softened and charred in spots (about 10 min), turning several times. Combine other ingredients in small bowl. Put corn on plate, drizzle the basil lime mixture over the corn and roll the corn around in the mixture to coat evenly.