Greek Pork Tenderloin

Lean and tender, pork tenderloins are perfect for the grill. This zesty marinade makes tenderloins even more tender than they already are.  Serve slices on pita with onions, tomatoes, and tzatziki.

Ingredients

• 1 1/2 cups fresh lime juice
• 3/4 cup olive oil
• 6 cloves garlic, sliced
• 2 teaspoons salt
• 6 tablespoons dried oregano
• 2 (1 pound) pork tenderloins

Directions

1. Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
2. Preheat grill for medium heat.
3. Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.

Grilled Portobello Mushrooms

Portobello mushroom make a tasty and healthy addition to any meal. 

Ingredients

• 1/2 cup finely chopped red bell pepper
• 1 clove garlic, minced
• 1/4 cup olive oil
• 1/4 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 portobello mushroom caps

Directions

1. Preheat grill for medium heat.
2. In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
3. Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.

Grilled Bacon Jalapeno Wraps

Jalapenos are stuffed with cream cheese, wrapped with bacon, and barbecued on the grill.

Ingredients

• 6 fresh jalapeno peppers, halved lengthwise and seeded
• 1 (8 ounce) package cream cheese
• 12 slices bacon

Directions

1. Preheat an outdoor grill for high heat.
2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
3. Place on the grill, and cook until bacon is crispy.

Lime Chicken Soft Tacos

Ingredients

• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red wine vinegar
• 1/2 lime, juiced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 (6 inch) flour tortillas
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup salsa

Directions

1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Mini Grilled Gyro Burgers

A gyro-spiced beef-and-lamb mixture is formed into little patties, grilled, and topped with tzatziki and pickled pepperoncini for one tasty sandwich.

Why this recipe works:

• A 50/50 mix of ground beef and lamb strikes a nice balance between the flavor of a burger and a gyro.
• Adding additional fat or bacon into the meat mixture ensures a juicy patty.
• Puréeing the meat mixture in a food processor results in a fine texture that's reminiscent of a standard gryo-loaf.
• Tzatziki adds a cooling touch, while pickled peperoncini add heat and tang.

INGREDIENTS

For the Tzatziki:

• 2 cups Greek yogurt
• 1 English cucumber, peeled and grated
• 2 tablespoons fresh lemon juice from 1 lemon
• 1 tablespoon minced garlic (about 3 medium cloves)
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons finely minced fresh dill
• Kosher salt

For the Burgers:

• 1/2 pound freshly ground lamb, well chilled
• 1/2 pound freshly ground beef chuck, well chilled
• 3 ounces pork fatback or bacon, diced and well chilled
• 1 teaspoon minced garlic (about 1 medium clove)
• 2 teaspoons kosher salt
• 1/3 cup finely minced red onion
• 1/2 teaspoon dried oregano, preferably Greek
• 1/2 teaspoon freshly ground black pepper
• 9 slider-size potato rolls, split
• Pickled peperoncini, for topping

Type of fire: Direct
Grill heat: medium-high
 

DIRECTIONS

1. For the Tzatziki: Mix together yogurt, cucumber, lemon juice, garlic, olive oil, and dill in a medium bowl. Season with salt. Transfer to an airtight container and refrigerate for at least 1 hour before using.
2. For the Burgers: Place lamb, beef, fatback or bacon, garlic, salt, onion, oregano, and black pepper in a food processor fitted with a steel blade. Process until smooth puree is formed, about 1 minute total, scraping down side of bowl with rubber spatula as necessary. Form meat mixture into 9 equal-sized patties.
3. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place buns on grill, cut side down, and grill until lightly toasted. Set aside.
4. Place gyro patties on grill and cook until well seared on both sides and just cooked through, 2-3 minutes per side.
5. Transfer patties to toasted buns, top with a spoonful of tzatziki and a few slices of peperoncini. Serve immediately.

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For Fun:

The official music video for Luke Bryan and Jimmy Fallon's song "I Don't Know How to Pronounce Gyro." Full lyrics below: LYRICS I was born in southwest Georgia, Always tried to make my daddy proud.

YouTube Link

Triple Pork Sliders

With the Super Bowl coming up this weekend, you'll need some snack for the game.  While they're throwing around the old pigskin, try the triple pork sliders.  With spicy mayo and chorizo, these will definitely kick the game up a notch.

Ingredients

• 1 1/2 pounds ground pork

• 1/2 pound fresh Mexican chorizo sausage, casings removed

• 1/4 cup finely grated pepper jack cheese

• 1 small shallot, finely chopped

• 1 clove garlic, finely chopped

• Kosher salt and freshly ground black pepper

• 8 slices applewood smoked bacon, cooked crisp

• 16 small dinner rolls, sliced in half

• Curly leaf lettuce

• 3 sliced plum tomatoes

• Smoked Paprika Mayonnaise, recipe follows

Smoked Paprika Mayonnaise:

• 1/4 cup mayonnaise

• 1 tablespoon smoked paprika

• 1 teaspoon hot sauce (recommended: Sriracha)

Directions

1. Preheat a flat top grill pan to medium-high heat.

2. In a medium bowl, mix the ground pork, sausage, cheese, shallot, garlic, and salt and pepper, to taste. Form the meat mixture into small equal-sized patties.

3. Cook the burgers for 3 to 4 minutes on each side. Remove them from the pan and serve on split rolls with a half a slice of bacon, lettuce, tomato and Smoked Paprika Mayonnaise.

Smoked Paprika Mayonnaise:

Mix all of the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to meld. Can be made a day ahead.