Grilled Pork Chops with Sweet Rub

Ingredients

• 4 pork loin chops

Sweet BBQ Rub

• 2 tablespoon brown sugar
• 2 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground mustard
• 1/2 teaspoon cayenne pepper

Instructions

• Combine all ingredients for the rub in a small bowl and set aside.
• Prepare your grill for cooking. Allow the grill to preheat on medium high (around 400 degrees F) for 10 minutes.
• Sprinkle your pork loin chops with the rub and massage into the meat.
• Place the chops on the hottest part of the grill and sear for 2-3 minutes on each side.
• Move the chops off of the direct heat and continue cooking for an additional 5-6 minutes per side until the internal temperature of the pork chops reaches 145 degrees F.
• Remove the chops from the grill and allow them to rest for 5-6 minutes before slicing.

Gazpacho

Via The New York Times, and on Jennie's recommendation.

INGREDIENTS

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks

1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks

1 cucumber, about 8 inches long, peeled and roughly cut into chunks

1 small mild onion (white or red), peeled and roughly cut into chunks

1 clove garlic

2 teaspoons sherry vinegar, more to taste

Salt

1⁄2 cup extra-virgin olive oil, more to taste, plus more for drizzling

PREPARATION

Step 1 Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

Step 2 With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

Step 3 Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

Step 4 Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Fresh Strawberry Pie

INGREDIENTS

Eden has made this repeatedly. It is from The NYTimes. We actually just used a store bought graham cracker crust. 

FOR THE CRUST:

10 2⁄3 ounces/300 grams shortbread cookies (two 5 1/3-ounce packages)

3 tablespoons granulated sugar

1 tablespoon all-purpose flour

1⁄4 teaspoon kosher salt

1⁄4 cup/55 grams unsalted butter, melted

FOR THE FILLING:

2 1⁄2 pounds/about 1 kilogram strawberries (about 8 to 10 cups), hulled

1⁄3 cup/65 grams granulated sugar
3 tablespoons strawberry preserves 1⁄4 cup/30 grams cornstarch
Pinch of kosher salt
1 tablespoon fresh lemon juice

FOR THE TOPPING

1 cup/240 milliliters cold heavy cream

1⁄2 teaspoon pure vanilla extract (optional)

PREPARATION

Step 1

Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.

Step 2

Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.

Step 3

Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.

Step 4

Just before serving, whip cream, confectioners’ sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.