Recipes

Bacon, Lettuce and Tomato Brushetta
8-10 slices bacon, crispy cooked and crumbled
3-4 Roma (plum) tomatoes, seeded and chopped (about 1 1/3 cup)
1 cup chopped leafy green lettuce
2 tablespoons chopped fresh basil leaves
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
Approximately 1/3 cup olive oil
1/2 package (16-oz.) twin French bread loaves, cut in 1/4-inch slices
1/3 cup favorite crumble cheese, blue cheese or feta (optional)

Cooking Directions
In medium bowl, stir together all topping ingredients; set aside. Brush olive oil on both sides of bread slices; place on baking sheet. Bake at 400 degrees F., turning once, for 7 minutes per side or until crisp and golden brown; cool. Spoon about 1 tablespoon topping on each toast round.*
Makes about 24 appetizers.

* Or, serve topping in a small bowl, surrounded by the toast rounds.

Tailgate Tip: Prepare and refrigerate topping ingredients and bake toast rounds ahead of time. For best flavor, stir together topping ingredients just before serving.

 

Beer-Grilled Chops
4 bone-in pork chops, about 3/4-inch thick
1/4 cup soy sauce
2 tablespoons brown sugar
2 teaspoons grated ginger root
1 cup beer

Cooking Directions
Place chops in a self-sealing plastic bag; add remaining ingredients and seal bag. Gently massage bag to evenly distribute marinade ingredients. Refrigerate 4-24 hours. Prepare medium-hot coals in kettle-style grill. Remove chops from marinade and discard marinade; place on grill directly over coals, cover grill and grill for 10 minutes, turning once.

Serves 4.

 

Cheesy Sausage and Mushroom Pizza
1 10-oz. prepared thin pizza crust (about 12 inches)
1/2 cup pizza sauce
2 cups (8 oz.) shredded provolone cheese
8 oz. bulk Italian sausage, cooked, crumbled & drained
1 4-oz. can mushroom pieces, drained

Cooking Directions
Heat oven to 450 degrees F. Spread pizza crust evenly with sauce, one cup cheese, sausage, mushroom, and remaining cup of cheese. Bake directly on oven rack for 10 minutes, or until crust is crisp and cheese is melted.
Serves 4-5.

 

Chop Chop, Pork Chop
4 12-ounce natural (non-marinated) pork loin rib chops, 1 1/2-inches thick
Pineapple Brine (see recipe, below)
1/2 fresh pineapple, peeled, cored and cut into 4 long pieces*
1-2 tablespoons olive oil
1 or 2 fresh serrano OR jalapeño chiles, thinly sliced
4 small green onions, thinly sliced
3 tablespoons fresh lime juice
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons maple syrup
1/2 teaspoon salt

Pineapple Brine
2 tablespoons salt
2 tablespoons packed brown sugar
6 ounces pineapple juice (3/4 cup)

Cooking Directions
For brine, stir together salt, brown sugar and 1 cup water in small saucepan. Bring to boil, stirring occasionally, until salt and sugar are dissolved. Remove from heat. Stir in 3 cups cold water and pineapple juice; let cool.

Place pork in large, resealable bag. Pour brine mixture over pork; close bag to seal. Turn bag to evenly coat pork with brine. Refrigerate for 3 hours, turning bag occasionally.

Remove pork from brine; discard brine. Pat pork chops with paper towels, then brush with olive oil.

Prepare a medium-hot fire in grill. Grill chops, uncovered, over direct heat for 12-16 minutes or until internal temperature of pork reaches 155 degrees F, turning chops over halfway during grilling. At the same time, grill pineapple until slightly golden and caramelized, turning over often. Transfer chops to cutting board. Loosely cover with foil; let rest for 10 minutes.

Meanwhile, for salsa, finely chop pineapple. Place chiles, pineapple, green onions, lime juice, cilantro, maple syrup and salt in medium bowl. Gently toss until mixed. Serve salsa with chops.

Makes 4 servings

* If fresh pineapple is unavailable, use a 20-oz. can crushed pineapple, drained (do not grill).