Recipe #9.2: Grilled Pork Tenderloin.

HAPPY EASTER!

For this year's Easter Feast I deferred to my wife, who doesn't like ham.  A 1 1/2 pound pork tenderloin marinaded in apple juice and honey.  Indirect grilling for 45 minutes or so until the internal temp is 150F. Let it sit under a tinfoil tent for 5 minutes after grilling.
We also grilled potatoes:  Whole red potatoes sprayed with olive oil and wrapped in tinfoil.  I use small red potatoes because they grill quickly, but you don't need to worry too much about OVER cooking.  The real danger is UNDERCOOKING.  That's why I prefer the smaller ones.
We also had CORN ON THE COB.  Weird to have that in APRIL.    You soak the ears in cold water for 30 minutes or more IN THE HUSK.  Cut off the top tassels with a scissors and place them on the grill over direct heat for 30 minutes or more IN THE HUSKS.  The water in the husks cooks the corn, but no flavor escapes as it does when the corn is husked and boiled (YUK!).  Grilled corn on the cob is AL DENTE and SOOOOO flavorful!
It was a great Easter Feast!!

Recipe #7.2 & 8.2: Grilled Salmon-Rosemary Patties and Grilled Garlic Artichokes.

                                                                             Already up to recipe #8 and it's only April 2nd!

A lenten treat  . . . sort of.  Basically you take 2 lbs of fresh salmon, shredded, or 2 cans of Alaskan Sockeye Salmon and mix with red onion, dry bread crumbs, dijon mustard, horseradish, and a couple of eggs.  Form them into patties and grill.

The artichokes were simple.  Boil them for 15 minutes, the marinade in a mixture of olive oil, lemon, garlic and seasoning.  Grill 10 minutes turning and basting often.  Mix equal parts of mustard and mayo for a dip.

I can't say I liked either thing very much.  My sweetie did, but she likes everything!  I mean that in a good way.