Sometimes I find myself cooking and grilling in one-offs – I find a great steak recipe then think of a good potato recipe to go with it. I see a kabob recipe that looks good then think of some orzo or rice to go with it. Rarely, I have a cookbook or magazine article that gives me a full menu. And, what I have found is the more I try to cook from full menus, the easier it is to create my own.
This one came from Real Simple on an article about BBQing Beyond the Burger. I like it because it is an unexpected grilling menu, but is a great “theme” dinner and makes a good excuse to have a margarita! It seems like a lot of components, but take the effort to make them all if you can. They all meld together on your plate and complement each other perfectly.
If you haven’t used ancho chile powder, use this as your excuse to buy some. I like to think of it as a milder chili powder that has a bit of smokiness. It is traditional in Mexican cooking, and once you try it you will see why.
I recommend trying this menu on a Sunday night like we did – grill it all outside and enjoy a nice, cold margarita!
GRILLED ANCHO-RUBBED PORK WITH SMOKY TOMATO SALSA
Serves 8
2 tablespoons brown sugar
1 1/2 tablespoons ground ancho chili pepper or regular chili powder
1 tablespoon ground cumin
4 tablespoons olive oil
kosher salt and black pepper
3 pork tenderloins (about 3 1⁄2 pounds total)
2 pints grape tomatoes
6 cloves garlic, sliced
2 to 4 jalapeño peppers, seeded and sliced
16 8-inch flour tortillas
Heat grill to medium-high. In a small bowl, combine the brown sugar, chili pepper, cumin, 2 tablespoons of the oil, and 1½ teaspoons salt. Rub the mixture all over the pork.
Divide the tomatoes, garlic, and jalapeño peppers between 2 large pieces of heavy-duty foil. Dividing evenly, drizzle with the remaining 2 tablespoons of oil and season with 1 teaspoon salt and ½ teaspoon pepper. Fold and seal to form 2 pouches.
Divide the tortillas between 2 pieces of heavy-duty foil and wrap.
Grill the pork, turning occasionally, until an instant-read thermometer registers 145º F, 18 to 22 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
Meanwhile, grill the tomato pouches, shaking occasionally, for 10 minutes; transfer the contents to a bowl. Grill the foil-wrapped tortillas until heated through, turning once, 3 to 5 minutes. Serve the pork with the tomato salsa and tortillas.
GRILLED CORN WITH CHEESE AND LIME
Serves 8
8 ears corn, shucked
1 tablespoon olive oil
kosher salt
1/2 cup crumbled queso fresco (fresh Mexican cheese) or Feta
1/4 to 1/2 teaspoon cayenne pepper
2 limes, cut into wedges
Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.
Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.
TANGY CABBAGE SLAW
Serves 8
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons brown sugar
kosher salt and black pepper
1/2 medium red cabbage (about 1 1⁄2 pounds), cored and shredded – one one bag of pre-shredded cabbage
2 large carrots (about 1⁄2 pound), grated
3/4 cup chopped fresh cilantro
In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 teaspoon salt, and ½ teaspoon pepper.
Add the cabbage and carrots and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving.
If you love Thai food, but don’t always want the heavy rice or fried noodles, this recipe won’t disappoint. I made it hot for dinner but it would work well cold as a summer dish, too. Omit the chicken and it would make a great side as well.
