THREE CHEERS FOR THE RED, WHITE AND BLUE!
Get ready to celebrate Memorial day in style.
Nothing says summer like the sizzle of the grill on Memorial Day. Just like opening the pool, firing up the grill for a party seems to be the official kick-off to our favorite season.
Cooking outdoors is one of the easiest (and most fun) ways to feed a crowd. And everyone is a fan. Before your guests take the first taste, they’re tantalized by the sizzle and scent that permeate the air.Cassara Dining Set shown
Make your meal even more memorable with a menu that’s a little unexpected, like our Spicy Grilled Pork Loin. The smoky hint of heat, balanced by sweet and tangy grilled fruit, promises to entice every last taste bud.
Memorial Day Menu
Contributed by Kelly Sterling
Heirloom Tomato Salad
Spiced Tropical Pork Loin
Heirloom Tomato Salad with Garlic and Basil
¼ cup olive oil
4 cloves garlic, smashed
2 lbs. mixed heirloom tomatoes, quartered
2 cups arugula
Small bunch of basil, torn into small pieces
Salt and pepper to taste
Heat oil and garlic in a small saucepan over medium-low heat. Cook for about 5 minutes. Transfer to a large bowl, discard the garlic and let cool. When the garlic oil is cool, add tomatoes and toss to combine.
On a serving platter, arrange the arugula and top with tomatoes and any juices left in the bowl. Sprinkle with basil, and season to taste with sea salt and fresh ground pepper. Serve immediately.
Spiced Pork Loin with Grilled Pineapple and Citrus
2 lbs. pork loin roast
1 recipe spice rub (see below)
1 pineapple, cored and sliced into ½″ pieces
1 orange, sliced crosswise into ½″ pieces
1 lemon, sliced crosswise into ½″ pieces
6 tomatillos, outer husk removed
Rinse the pork loin and pat dry. Season all over with the spice rub, pressing it into the pork. Set aside for 30 minutes.
Preheat the grill to medium-high. Add the pork and cook for 10 minutes, turning on all sides to brown. Move the pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. Cook, covered for 70–90 minutes or until internal temperature on a thermometer reads 145°F. Remove roast from heat; let rest about 10 minutes.
Turn all burners to medium. Grill the pineapple, citrus and tomatillos for 3–5 minutes, turning once until both sides are nicely charred. Remove from the grill and arrange on a platter.
Slice the pork and place on top of the grilled pineapple, citrus and tomatillos.
¼ cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 teaspoon red pepper flakes
1 teaspoon dried thyme
1 tablespoon kosher salt
1 tablespoon smoked paprika
1 teaspoon ground chipotle powder
1 tablespoon cinnamon
In a small sauté pan over medium heat, toast the fennel, coriander and black pepper for 1–2 minutes until fragrant, shaking pan occasionally to prevent burning. Let cool.
Using a coffee grinder, combine the toasted spices, red pepper flakes and dried thyme. Grind until smooth. In a small bowl, combine the ground spices with the salt, smoked paprika, chipotle and cinnamon.