Grilled Pork with Apricots
In a small bowl, stir together 4 teaspoons oil, brown sugar, garlic powder, 1 tablespoon salt, pepper, and sage. Rub mixture onto both sides of each chop. Place chops in a 2-gallon resealable plastic bag, and refrigerate for at least 3 hours or up to overnight.
In a medium pan over medium heat, heat remaining oil. Add onion and sauté for 2 minutes. Add apricots, honey, and lime juice; reduce heat to medium-low and sauté 1 more minute. Remove from heat and stir in lime zest, cilantro, and remaining salt. Set aside.
Preheat grill to medium-high heat. Grill chops until an instant-read thermometer registers 150 degrees F when inserted into the thickest part of a chop, 12 to 16 minutes per side. Transfer chops to a clean plate; cover with foil and let rest for 5 minutes. Top with reserved apricots before serving.
4 tsp. olive oil
1 tbsp. olive oil
¼ c. dark brown sugar
1 tbsp. garlic powder
1 tbsp. salt
½ tsp. salt
1 tbsp. Freshly ground pepper
1 tsp. dried sage
4 double-cut, bone-in pork loin chops
1 small red onion
1 tbsp. Honey
1 tbsp. fresh lime juice
½ tsp. lime zest
¼ c. Chopped fresh cilantro
Grilled Summer Medley
(serves a crowd as a side)
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Lightly sprinkle salt over cut sides of eggplant and let sit for 15 minutes (you will see beads of water form on the surface). Rinse eggplant and pat dry.
Lay eggplant, tomatoes, squash, bell pepper, and scallions on a baking sheet and drizzle with 1 Tbsp. oil; season with salt and pepper.
Grill vegetables, turning occasionally, until tender, transferring them to a baking sheet as they are done. The tomatoes, scallions, and eggplant will cook the fastest (2–5 minutes); the squash and bell pepper will take about 5 minutes.
Slice three-quarters of the tomatoes in half and grate the cut side over the coarse holes of a box grater into a medium bowl (discard core and any tomato skin left in your hand). Whisk in vinegar and remaining 2 Tbsp. oil; season to taste with salt and pepper. Set vinaigrette aside.
Chop remaining tomatoes and transfer to a large bowl. Chop remaining grilled vegetables into 1/2-inch pieces and add to bowl. Drizzle tomato vinaigrette over and toss gently to coat. Transfer vegetables to a serving platter or bowl and garnish with tarragon.
2 medium eggplants
(about 1 pound), halved lengthwise
1 1/2 pounds tomatoes
1 pound mixed summer squash, halved lengthwise
1 red bell pepper
8 scallions, trimmed
3 tablespoons extra-virgin olive oil, divided
Freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoons roughly chopped fresh tarragon
Where did summer go? Between the cold days and the rain I feel like we got cheated by
Mother Nature this year. But for those of us hopeful of a few more warm days before Fall,
here is my new favorite “Last Days of Summer” cocktail
Dr D’s Last Martini of Summer Recipe (serves 1)
In a cocktail shaker, mix honey and rum until honey has dissolved.
Add rest of ingredients and shake. Serve in a chilled martini glass.
2 teaspoons of light Honey
2 fl oz Bacardi Light Rum
3 Fresh Mint Leaves
1,2 fl oz Freshly Squeezed Lime Juice