Memorial Day marks the beginning of the “official grilling season” in the Hamptons. So dust off the grill, check the gas tank and let the grilling begin.
For the festivities, make a mixed grill of vegetables, spicy pork tenderloins, and tuna steaks with mango salsa. If you’re entertaining a group, add pasta or potato salad plus a tossed green salad to complete the main course. Buy your favorite fruit pie from a local bakery and top it with vanilla ice cream for dessert.
You ask, “How do I grill three recipes for one dinner and serve it at the same time?” Here’s my suggestion: 1. About two hours ahead of time, remove the tenderloins from the refrigerator. 2. Preheat the grill. 3. Grill the vegetables. 4. Grill the pork tenderloins. 5. Grill the tuna. 6. Arrange the food on platters and serve buffet style. Pour chilled rosé or sparkling wine with the meal. Bon appétit!
Note my new email address: janeen.sarlin@aol.com. Please send me your favorite recipes from past Memorial Day columns.
Grilled Seasonal Vegetables(Serves 6)2 bunches asparagus, tough stems removed and peeled
About 1 and 1/2 pounds mini sweet peppers (red, orange and yellow) washed, trimmed and seeded
2 bunches scallions, washed trimmed (or 2 medium white onions, cut into 8ths)
Extra virgin olive oil for drizzling
Sea salt and freshly ground black pepper to taste
Few sprigs fresh thyme, leaves removed, stems discarded (about 2 teaspoons)To prepare:For vegetables, keep the asparagus and scallions whole but cut peppers into halves or quarters.
Preheat grill to high and lightly oil the grid.
In a large bowl, separately toss each vegetable with oil, add salt, pepper and thyme and gently roll around to coat.
Working in batches, arrange each vegetable on the grid (or use a grilling basket) and cook, turning several times until they are fork tender with grill marks. The grilling time varies according to each vegetable. Continue grilling until all are cooked.
Transfer to a platter, taste and adjust seasonings, and lightly tent with foil. Can be served at room temperature.Spicy Grilled Pork Tenderloin(Serves 4-6)3 to 4 boneless pork tenderloins (3/4 pound each) or 2 large tenderloins (1 and 1/2 pounds each)
3 whole cloves garlic, sliveredFor the paste/rub:6 cloves garlic, minced
2 ancho chili peppers, seeded and ribs removed, chopped
2 jalapeño peppers, seeded and ribs removed, chopped (Or chili powder to taste)
1 or 2 sprigs fresh rosemary, leaves removed, stems discarded, finely chopped
1 small fistful fresh flat leaf parsley leaves, finely chopped
1 teaspoon cumin
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 and 1/2 teaspoons sea salt
Juice of 1 lime
Approximately 1/4 cup extra virgin olive oil to create a pasteTo prepare:In a mixing bowl, combine garlic, ancho and jalapeño peppers, rosemary, parsley, cumin, cinnamon, paprika and salt together. Add lime juice and enough olive oil to make a paste.
Meanwhile, trim any excess fat or connective tissue off the tenderloins, pat dry with paper towels.
With the point of a small knife, poke several holes in the pork and insert slivers of garlic.
Smear the paste over the entire surface of the meat.
Place tenderloins in a ZipLoc gallon bag and refrigerate for several hours or overnight (turning the bag every now and then.)To cook:Preheat the grill to high.
Remove the tenderloins and discard any juices in the bag.
Place pork on the grid over high heat and grill, turning often about 5 to 7 minutes to sear.
Reduce the heat or move the tenderloins to a cooler section of the grill and continue to cook, turning often until an instant-read meat thermometer registers 150 to 155 degrees F in the thickest part, about 10 to 12 minutes. It should be juicy and pink on the inside.
Transfer tenderloins to a cutting board with a lip to catch the juices and let rest for five minutes.
Cut into slices, arrange on a platter and drizzle the collected juices over the meat.
Serve with mango salsa. Grilled Mediterranean Tuna(Serves 4-6)6, four-ounce, 1-inch-thick slices fresh tuna, dark portion trimmedFor the rub:1 teaspoon sweet paprika
2 teaspoons coriander
1 teaspoon dried oregano
1 teaspoon chili powder
Sea salt and freshly ground black pepper to taste
1 and 1/2 teaspoons dry mustard
Olive oil for brushingTo prepare:Mix paprika, coriander, oregano, chili powder, salt, pepper, and mustard together in a shallow bowl.
Press the spice mixture into both sides of the tuna and set aside.
Brush the grid with oil and heat the grill to high.
Place tuna on hot grill; do not move it for 1 minute (or until grill marks are visible), rotate the tuna to make an X mark, about 1 more minute. Do not over cook.
Turn tuna over and grill in the same fashion for a total of about 4 minutes.
Immediately transfer to a platter and let stand for 5 minutes. (It continues to cook off the heat.) The center should have a deep rose color.
Cut into slices and garnish the platter with sprigs of fresh oregano.
Serve with mango salsa.Mango Salsa(About 3 cups)2 mangoes, peeled and chopped
2 tart apples (granny smith or jazz) washed, unpeeled, cored, and finely diced
1 medium to large red onion, finely chopped (about 1 cup)
Juice of 2 limes
Pinch red pepper flakes or more to taste
Sea salt and freshly ground black pepper to taste
About 1/3 to 1/2 cup extra virgin olive oil
1 bunch fresh cilantro, leaves only chopped To prepare:About 1 to 2 hours before serving, in a nonreactive mixing bowl, toss mango, apple, onion, lime juice, pepper flakes, salt and pepper together until well mixed.
Drizzle just enough oil to lightly coat the mixture. Taste and adjust the seasonings. Can be refrigerated until serving time.
Add cilantro just before serving.
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