4th of July Recipes from The Next Food Network Star Finalists
Your 4th of July BBQ doesn’t have to be all about burgers and hot dogs. We have some fantastic recipes and tips from two of the finalists on this season’s The Next Food Network Star – Brad Sorenson and Paul Young. The show airs on Sunday at 9 pm/8c. Find out more about the The Next Food Network Star at foodnetwork.com . From Brad: “Pork is not only a great summer grilled meat, but it’s one people do not always think to use. It’s leaner and usually cheaper than say a beef tenderloin. Paired with an All-American potato salad that can be made ahead of time with great color and flavor of celery, chives and bacon, this is a perfect summer dinner.” Grilled Pork Tenderloin with Roasted Potato Salad Recipe Courtesy Brad Sorenson Roasted Red Skinned Potato Salad: Serves 4 2 red skinned potatoes, cut into quarters olive oil, salt, pepper, smoked paprika to taste 4 slices smoked bacon, small dice ½ red onion, small dice 2 stalks celery, cut on a thin bias 2 tbsp Dijon mustard 4 tbsp apple cider vinegar ½ tsp chive 1 tsp parsley 4 tbsp olive oil salt & pepper to taste Directions: After potatoes are cut toss with olive oil and season with salt, pepper, and smoked paprika Roast in a 350 degree oven for about 30 minutes You want to pull the potatoes when they are just done and let cool fully. While potatoes are cooling, start the rest of the salad. Render bacon over medium heat until just beginning to crisp, add red onion and cook for five minutes, add Dijon mustard apple cider vinegar, and celery and pull from the heat. Toss mixture with potatoes and dress with oil. Season with salt and pepper and let sit for at least an hour before serving. Grilled Pork Tenderloin: 2 pork tenderloins, trimmed of fat and connective tissue salt and pepper to taste smoked paprika olive oil Garnish: ¼ cup scallion, thin sliced ¼ cup granny smith apple, cut into matchsticks olive oil, salt and pepper Directions: Preheat your grill to medium high heat. In a shallow dish rub the pork with the olive oil and then season with salt, pepper and paprika. Sear pork on the grill on all sides and then move to indirect heat until internal temperature of 140 degrees. Let pork rest 8-10 minutes before cutting. Toss in a bowl and season with oil, salt, and pepper. To Serve: After resting; slice each tenderloin on a slice bias into pieces about 1/4 in thick. Portion potato salad among four plates, and distribute pork amongst salads. Garnish with green onion/apple salad. From Paul: “This is a great recipe for a nice cool salsa. And if you already have the grill fired up- Perfect!!!” Pineapple Salsa with Red, White and Blue Tortilla Chips Recipe Courtesy Paul Young 1 pineapple peeled and cored and sliced into rings 1 can black beans- rinsed and drained 1/2 red onion diced 1 bunch cilantro finely chopped 2 roma tomatoes seeded and diced 3 cloves of garlic minced 4 tbsp red wine vinegar 3 tbsp honey 2 tbsp lemon juice 2 jalapenos seeded and chopped salt and pepper to taste To start: Heat up the grill! In a small bowl whisk together the honey and lemon juice, (the lemon juice will help the salsa keep the whole day because of the acidity), set aside. Grill the pineapple until you get nice grill marks, slightly charred, but not burnt. let cool, then dice into small bite size pieces. Mix the cooled, grilled pineapple pieces with black beans, onion, cilantro, tomatoes, garlic, red wine vinegar, and the honey and lemon juice mix. Season with salt and pepper and chill in the refrigerator at least one hour before serving. To make this more festive for independence day use red, white and blue, tortilla chips!!!! Post from: EveryJoe
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4th of July Recipes from The Next Food Network Star Finalists