The weekend’s not over, what are you grilling tonight? Pork, fish or beef, here are three of my favorites!

picstitch (2)

Bacon Wrapped Stuffed Pork Tenderloin
1-2 Pork Tenderloin (depending on size)
8-10 strips uncooked bacon
1 large Portobello mushrooms
roasted red pepper
4 slices provolone cheese

Slice the pork tenderloin down the center on a diagonal, cut 2 slices from the center about ½ inch, pound flat. Slice the rest of the pork tenderloin and pound flat so that you have 8 pieces. Pare up the pieces. Lay a piece on the cutting board and place mushroom, then cheese on top, then a couple of roasted red pepper slices, top with pork tenderloin. Wrap a slice of bacon around pork tenderloin, then going the opposite way wrap another piece of bacon, turn over and secure and tie up with butchers twine. Grill on direct heat until bacon is crisp, finish an additional 5 minutes on indirect heat. Serves 4.

Cedar Planked Salmon with a Portabello Mushroom Glaze
½ bunch green onions, diced
2 large portobello mushrooms, sliced
About ¼ cup oil for sautéing
3 Tbls. sesame oil
1 Tbls. fresh ginger, peeled and diced
¼ cup water
3 Tbls. soy sauce
2 tsp. cornstarch
2 Tbls. brown sugar

2 lb. salmon fillet; seasoned with salt and pepper

Sauté mushrooms in oil, season with salt and pepper, add green onions just at the end and set aside.

Heat sesame oil and sauté ginger in a small skillet. Combine water, soy sauce, brown sugar and cornstarch, stir in and cook until sauce has thickened (taste for balance), add mushrooms and green onions.

Maui Ribs
3 lbs. beef short ribs cut about 1/2 –inch across bones (about12-16 ribs depending on thickness)
½ cup soy sauce
2 Tbls. brown sugar
¼ cup rice vinegar
3 Tbls. sesame oil
3/4 cup canola oil
¼ cup white wine
1 ½ tsp. garlic, sliced

Combine ingredients in a bowl and whisk together to blend well. Pour into a plastic zip lock and add ribs. Refrigerate overnight, turning as needed to coat ribs evenly.

Prepare barbeque (med.-high). Remove ribs and discard marinade. Grill ribs until cooked to med.-rare, about 5-8 minutes per side. Mound ribs on platter and garnish with chopped green onions and toasted sesame seeds. Serves 4.


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