Entrees
Molasses-Glazed Grilled Pork Loin
The assertive flavors of coffee, molasses, and balsamic vinegar meld and mellow in this sophisticated dish that is just the thing for winter entertaining. It is best served with simple sides, such as collard greens and Sweet Potato Spoon Bread, that enhance rather than distract from the sweet, rich molasses flavor of the pork.
Mom’s Pot Roast
I ate this pot roast every Sunday of my life growing up. My mother now makes it for Peter and I whenever she comes to visit. It’s a ritual; before my mom comes to town, Peter goes to the store and buys everything she will need to make it. As soon as she puts her bags down, he says: “Make the pot roast!” I make a salad to go along with it, and that’s dinner.
North Carolina Barbecue Turkey
A firestarter chimney or second smaller grill is essential to barbecuing turkey. For best results, use a natural hardwood charcoal.
Pan-Roasted Halibut With Roasted Cherry Tomatoes And Butternut Squash
Butternut squash and tomatoes is a combination that reminds me of the first hint of fall, when the season’s first winter squash and the last of summer’s tomatoes are together for a short, transitional time.
Peter’s All-World Burgers
My husband, Peter, is the burger cook in our family. When he decides it’s burger night, he makes a huge production of it—all the condiments must be on the table and everyone seated the moment the patties come off the grill. He likes to use ground beef with 15% fat. The fat makes the burgers nice and juicy. He doesn’t think saving such a small amount of fat by using lean meat is worth the compromise in flavor and texture.
Pork Chops Milanese
Thinly cut pork chops are often labeled“breakfast chops.” But lightly breaded with panko crumbs that form a crisp, golden crust, they make an excellent lunch or dinner served with a glass of chilled white wine. Serves 4 to 6
Roast Pork Tenderloin With Dried Cherries And Rosemary
Pork tenderloin—as its name suggests—is a very tender section of the loin. The loin is usually sold in separate portions: the blade end, the sirloin end, and. the center loin. The tenderloin is a small, cylindrical muscle that is the tenderest part of the sirloin end. Pork tenderloin is much less expensive than beef tenderloin, and since it cooks quickly and is an elegant cut of meat, it makes a great dish for entertaining. The cherry-rosemary marinade results in a very aromatic dish that’s delicious served warm or at room temperature.
Roasted Vegetable Meatloaf
Using ground beef with a higher fat content ensures a moist meatloaf. For a take on an old-fashioned TV dinner, serve with Mustard Mashed Potatoes, Green Beans with Garlic, Lemon & Parsley, and Strawberry-Rhubarb Crisps with Cardamom & Nutmeg.
