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GET OUTDOORS AND GRILL WITH MOUTH-WATERING RECIPES FROM CABOT CREAMERY COOPERATIVE
Cut Down on Fat, Save Some Money and Get Some Sun with Cabot Creamery's Great-Tasting Grilling Recipes, Just in Time for the Warm Weather
CABOT, Vt. (May 1, 2009) – Ever since some forgotten prehistoric ancestor of ours (probably accidentally) dropped his haunch-of-mammoth in the campfire, we’ve loved to grill. There is something so satisfying about roasting meat over an open flame and inhaling the mouth-watering aroma. But there are even more benefits to cooking over direct heat than just delicious meat, vegetables and fruit.
Grilling can cut down on the fat content of your dinner and save you money on your energy bill. And it will get you out of the kitchen and into the sunshine, which is one of the greatest sources of Vitamin D.
“If you are looking for a way to trim some of the fat from cuts of pork, beef or lamb, grilling is a great option,” says Sara Wing, Registered Dietitian and Cabot’s Health and Education Programs Manager. “Searing over a metal grate allows fat from the meat to drip away from the food, a much better option then letting fat sit and cook with the meat, as it does in a flat pan. What’s more, when grilling you’ll use less fats and oils than you do when cooking on a stovetop.”
“In addition to helping reduce the fat content of your dinner, grilling can also save you money on your energy bill,” says Sara. “Cooking on a stovetop or roasting in an oven increases the overall temperature of your house, which puts a bigger burden on your air conditioner, causing it to run longer to cool your home.”
So head out into the sunshine, fire up the grill and try Cabot’s Beer-Marinated Pork Tenderloin with Charred Corn-Cheddar Relish and Cabot’s Grilled Summer Pizza,noted below. Visit http://www.cabotcheese.coop for dozens of other delicious recipes that are perfect for the summer grilling season.
Beer-Marinated Pork Tenderloin with Charred Corn-Cheddar Relish
Makes 8 servings
Marinade
1 (12-ounce) bottle Harpoon Brown Session Ale
1/2 cup maple syrup
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 “natural” pork tenderloins (about 2 pounds total)
Relish
1 1/2 cups fresh corn kernels (or frozen corn kernels, thawed)
1/2 cup finely diced jarred roasted red bell peppers
1/2 cup finely diced Cabot Sharp Cheddar
1/4 cup chopped fresh cilantro or parsley
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
To make pork:
1. In bowl, whisk together marinade ingredients; pour into large plastic zip-close bag and add pork tenderloins, turning to coat. Let marinate in refrigerator for 8 hours or overnight.
2. Remove tenderloins from marinade, shaking off excess. Preheat one side of gas grill or prepare coals on one side of charcoal grill (high heat). When hot, place tenderloins directly over heat, turning 1/4 turn until browned on all 4 sides, 2 to 3minutes per side.
3. Transfer tenderloins to indirect portion of grill; close lid of grill or tent with heavy foil or inverted foil roasting pan and continue cooking until only slightly pink in center and 145°F degrees on instant-read thermometer inserted in thickest part, 3 to 5 minutes longer. Remove from grill and let rest for 5 minutes for juices to settle. Cut tenderloin into thick slices and serve with Charred Corn-Cheddar Relish.
To make relish:
1. Place large nonstick or cast-iron skillet over high heat. When skillet is hot, add corn and cook, stirring occasionally, until corn is nicely browned, about 2 minutes (be prepared for some to pop out of skillet).
2. Transfer corn to bowl. When cool, add remaining ingredients and combine well. Serve spooned on top of sliced pork.
Note: To lower fat content, you can substitute Cabot Sharp Cheddar with Cabot 50% Reduced Fat Cheddar
Nutrition Analysis: Calories 279, Total Fat 12g, Saturated Fat 3g, Sodium 277mg, Carbohydrates 12g, Dietary Fiber 1g, Protein 27g, Calcium 70mg
Grilled Summer Pizza
Makes 4 servings
2 large vine-ripened tomatoes
1 pound homemade or store-bought pizza dough
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
2 cups grated Cabot Extra Sharp or Sharp Cheddar (8 ounces)
1 tablespoon fresh thyme leaves
1. Prepare medium-hot fire on one half of charcoal grill or preheat one side of gas grill to high, leaving other side unlit (if gas grill has only one burner, preheat to high and lower heat to cook second side.)
2. Remove core from tomatoes; cut in half crosswise and gently squeeze out as many seeds and juice as will come out easily. Cut into thin slices.
3. Divide pizza dough into 4 equal balls; on floured work surface, roll/stretch each ball out into approximate 6-inch circle. Bring dough and toppings to grill.
4. Place two dough circles on heated side of grill; when dough is puffed and browned on underside, about 2 minutes, turn over with tongs and cook until second side is lightly colored, about 1 minute longer.
5. Remove crusts from grill. Drizzle each with some of oil. Cover with half of tomato slices and season with salt and pepper. Top with half of cheese and scatter half of thyme leaves on top. Return to unheated side of grill (or reduce heat on one-burner gas grill to very low). Cover grill and cook pizzas until cheese is melted, about 3 minutes. Slide pizzas back over heat or increase heat if crust needs additional crisping on bottom.
6. Use tongs to slide pizzas onto serving plate or cutting board. Repeat with remaining dough circles and toppings.
Note: To lower fat content, you can substitute Cabot Extra Sharp or Sharp Cheddar with Cabot 50% Reduced Fat Cheddar
Nutrition Analysis: Calories 347, Total Fat 27g, Saturated Fat 12g, Sodium 485mg, Carbohydrates 12g, Dietary Fiber 1g, Protein 16g, Calcium 420mg
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