Give Dad a rest from the grill this Sunday and cook him a meal that will 'send him out of the ballpark'!
Check out the grill menu with a berry harvest theme from our friends at Kalamazoo Outdoor Gourmet!
Blueberry Pork Chops
Pork and fruit are well-matched, especially pork and blueberries. These glorious chops combine smoky, sweet and savory flavors for an entree that's perfect for a lucky dad.
Ingredients:
4 pork loin chops, preferably bone-in, about 1-1/2 inches thick 6 ounces pancetta, cooked crisp and broken up |
| 1/2 cup maple syrup
1 pint blueberries
| 1/2 teaspoon smoked salt, plus salt for the chops
| Extra virgin olive oil
Directions:
Preheat the grill for combination direct cooking and indirect cooking. The indirect zone should be at about 500°F.
While the grill is heating, lightly brush the chops on all sides with olive oil and sprinkle with salt. Smoked salt will jump start the smoky flavor, and is good to use for this recipe even when grilling over a wood fire. Leave the chops sitting at room temperature while the grill is getting ready, up to 20 minutes. Wash the blueberries and measure out the other ingredients at this time.
Grill the pork chops over direct heat for about 2 minutes per side and then transfer them to the indirect cooking zone. Close the grill and cook the chops for about 20 minutes, turning once halfway through, until an instant-read meat thermometer measures 155°F when inserted away from the bone.
As soon as you have moved the chops to the indirect zone, combine the maple syrup, blueberries and smoked salt in a large saucepan (although the ingredients would easily fit in a smaller pan, the broader bottom should help reduce the sauce more quickly) and bring to a strong simmer over medium heat. Stir the sauce frequently and avoid a rapid boil. If bubbles begin to build on top of bubbles, lower the heat to avoid burning the sauce.
When cooked to 155°F internal temperature, remove the chops from the grill and transfer to plates. Let the chops rest for 3 to 5 minutes. During this time, stir the cooked pancetta into the blueberry sauce. Top the chops with sauce, serve and enjoy.
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Grilled Blackberry Polenta Fennel Salad
Ingredients:
2 cups water | | 1 tablespoon butter
| 3/4 teaspoon kosher salt or sea salt
| 3/4 cup polenta
| 6 ounces blackberries, cut in half lengthwise
| 2 tablespoons extra virgin olive oil, plus some to brush on the polenta
| 2 tablespoons fresh orange juice
1 tablespoon honey
| 1/4 teaspoon black pepper
| 3 ounces fennel bulb, sliced very thin, plus the greens
Directions:
The polenta needs a couple of hours to set, so start it early or make it the night before. To make the polenta, bring the water to a boil in a medium sauce pan. Add the butter and stir to melt. Whisk in the polenta and salt and return to a simmer. Reduce the heat to a low simmer and cook for 10 to 15 minutes, stirring frequently, until very thick. Fold in the blackberries and transfer the mixture to an oiled 8" x 8" baking dish or plastic food container. Smooth the mixture out evenly with a spatula and let it cool. Once the polenta is cooled, cover it tightly and refrigerate for at least 2 hours.
Prepare the grill for direct cooking at about 400°F.
While the grill is heating, whisk together the olive oil, orange juice, honey and pepper to make the dressing. Remove the polenta from the dish and slice it into large pieces, about 4" x 4" so that they are easy to handle. Immediately before grilling, lightly brush both sides of each piece with olive oil.
Grill the polenta over direct heat until nicely marked and heated through, about 6 minutes per side. Remove from the grill and slice into cubes.
Gently toss together the grilled polenta, fennel and dressing. It may be best to use your hands in order to avoid breaking down the polenta too much. You might like it with a little more honey drizzled on top after plating if you find the fennel is particularly bitter.
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Caramel Strawberries with Grilled Shortbread and Cream Fraiche
Ingredients:
8 slices Sara Lee pound cake, thawed | About 4 tablespoons melted butter
| 1 pound fresh strawberries, sliced
| 1/3 cup caramel sauce, hot
| About 6 ounces crème fraîche
Prepare the grill for direct cooking at about 500°F.
Brush both sides of each slice of pound cake with melted butter. The butter will help keep the pound cake from sticking to the grill. If you don't have anyone assisting you, combine the strawberries with the hot caramel sauce. Otherwise, they should be combined as the pound cake is coming off the grill.
Grill the pound cake over direct heat until nicely marked and heated through, about 1 minute per side. I find it best to use tongs for handling the pound cake on the grill.
Plate the pound cake (2 slices each) and top with the warm strawberry mixture and a dollop of cold crème fraîche.
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