My organizational skills kick in big time.... I decide to get the salmon ready first. I take out a stick of butter and let it soften. Place it in a bowl and add in some thyme, garlic, Montreal Steak seasoning, dried onion and tarragon. Spread the butter mixture on the fish and sprinkle with lemon juice. I decide to cook this in the oven, instead of the grill, just because of logistics....I can't be inside cooking and outside grilling at the same time.
Next up, stuffed peppers....and why did I decide to make these? I had made some the night before and naturally I made way too much stuffing as usual. I thought this would be something great to serve and would use up my over-abundance of stuffing! These I have made many times and have blogged...This time I used the croutons, fresh mozzarella, some leftover orzo I had made that had roasted asparagus, garlic, fresh tomatoes and spinach. I added some cut up sliced ham instead of the usual sausage.
It's all about improvising, using the ingredients you have on hand. Once those were tucked into a 375 degree oven for about 30 minutes, I moved on to my next dish, corn and black bean salad.
This salad is easy, and the flavors are so bold and delicious. Here's what you need:
2 cans of black beans, drained
1 large bag of frozen corn, thawed and cooked
4 scallion stalks cut up
a good handful of cilantro, stems removed and chopped
the juice of at least 5 limes
a couple of times around the bowl with olive oil
salt and pepper
The longer this sits, the better it tastes, so make it early on. Every so often take a taste to see if it needs anything..
The basmati rice is pretty straightforward. I always cook my rice in chicken broth instead of water. I added about an inch of ginger that I grated. When the rice is done, give it a stir to fluff it up, cover and set aside.
The last item on this menu is the pork tenderloin.
All I did to get the tenderloins ready to grill was to rub them with a combination of sugar, brown sugar, black pepper, cumin, salt, mustard powder, chili powder and garlic. Once the grill was hot, I got to work. The great thing about cooking pork tenderloins is they don't take very long. I like to turn them every 5-10 minutes, and after about 30 minutes, they were perfectly cooked. During the last 5 minutes on the grill, I painted barbecue sauce on all sides.