Sherry Baked Beans with Chorizo

Sherry adds a subtle tang, and Spanish chorizo brings a smoky note to these beans.

• 
  
  1 lb. dried navy beans
  
  


• 
  
  1 Tbs. olive oil; more as needed
  
  


• 
  
  10 oz. Spanish chorizo, casings removed (if possible), small diced (about 2 cups)
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  3 large cloves garlic, chopped
  
  


• 
  
  6 cups lower-salt chicken broth
  
  


• 
  
  2 bay leaves
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/8 tsp. cinnamon
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup oloroso or amontillado sherry, plus 2 Tbs. to finish, if desired
  
  


• 
  
  1 cup canned crushed tomatoes
  
  


• 
  
  1/4 cup light brown sugar
  
  


• 
  
  3 sprigs fresh thyme
  
  


• 
  
  Kosher salt
  
  

Tip:

Don't have time to soak the beans overnight?
Put them in a 4-quart saucepan. Add enough cold water to cover by 2 inches and bring just to a boil. Remove from the heat and soak for 2 hours. Drain the beans and continue with the recipe.

Sort through the beans to make sure there are no little stones and then put them in a large bowl or pot. Add enough cold water to cover the beans by 2 inches and let soak overnight. Drain the beans well, tilting the colander instead of shaking it to gently extract the water and protect the beans' skins.

Position a rack in the center of the oven and heat the oven to 300°F.

Heat the olive oil in a 5- to 6-quart Dutch oven over medium heat. Add the chorizo and cook, stirring occasionally, until nicely browned, 6 to 8 minutes. Transfer with a slotted spoon to a small bowl. Depending on the amount of fat left in the pot, pour off and discard all but 3 Tbs. or add enough olive oil to make 3 Tbs. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.

Add the broth, bay leaves, cumin, cinnamon, and 1/2 tsp. pepper. Stir to combine. Add the beans and bring just to a simmer over high heat. Cover and bake until the beans are easy to bite into but still a little mealy in texture, 45 to 60 minutes.

Stir in the reserved chorizo, 1 cup sherry, and the tomatoes, brown sugar, and thyme. Bake, uncovered, until the beans are fully tender, 30 to 60 minutes more. Cool to room temperature, remove the bay leaves and thyme stems, cover, and refrigerate overnight.

To finish, bring to a simmer, uncovered, over medium heat. Reduce the heat to low and continue to simmer until the sauce is reduced to the consistency of thin gravy, stirring occasionally so the bottom doesn't burn, 40 to 60 minutes. Stir in the remaining 2 Tbs. sherry (if using) and season the beans to taste with salt and pepper.

Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad

If you’re hitting the farmers’ markets in late summer, sooner or later you’re going to wind up with a bowl of peaches and a bowl of tomatoes next to each other on your kitchen counter. They’re in season together, and they taste great together, with the sweetness of the peach balancing the acidity of the tomato—so go ahead and turn them into a salad. (But please don’t make this salad in the off-season.) I call this easy summer dish a gazpacho salad not because it looks like one, but because you can roughly purée any leftovers in a blender, chill it, and you’ve got a delicious gazpacho.
The dressing for this salad has orange juice in it, but when I have it on hand, I like to substitute a store-bought mango smoothie drink (like Odwalla) for the orange juice.

• 
  
  2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
  
  


• 
  
  1 lb. ripe peaches
  
  


• 
  
  1/2 small red onion (about 2 oz.)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. orange juice or mango smoothie drink, and more if needed
  
  


• 
  
  1 Tbs. balsamic vinegar, and more if needed
  
  


• 
  
  1 tsp. soy sauce, and more if needed
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. kosher salt, and more if needed
  
  


• 
  
  1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
  
  


• 
  
  Edible flowers, petals separated if large, for garnish (optional)
  
  

Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, 2 Tbs. orange juice, 1 Tbs. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with remaining herbs and the flowers (if using).

Potato Salad with Olives, Scallions & Garden Herbs

This potato salad is best made several hours ahead so that the flavors have time to meld. Feel free to experiment with different herbs in place of the mint, such as tarragon, oregano, or thyme. Keep the parsley, though; it makes a nice foundation.

• 
  
  3 lb. small to medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup best-quality white-wine vinegar
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/3 cup chopped Kalamata olives
  
  


• 
  
  1/3 cup very thinly sliced scallions, both white and green parts
  
  


• 
  
  1/3 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  3 Tbs. finely chopped fresh mint leaves
  
  

Put the potatoes in a 6-quart Dutch oven or similar pot and cover with cold water by at least one inch. Add 1-1/2 Tbs. salt, bring to a boil over high heat, and reduce the heat to a gentle simmer. Cook until the potatoes are just tender, 6 to 8 minutes from when the water comes to a boil (stir gently and don't overcook, or the potatoes will fall apart).

Meanwhile, in a bowl or liquid measuring cup, whisk the vinegar and mustard. Whisk in the olive oil. Season to taste with salt and pepper.

Drain the potatoes in a colander and spread them on a rimmed baking sheet. While they're still hot, drizzle them evenly with 3 Tbs. of the dressing. Let cool completely.

Transfer the cooled potatoes to a serving bowl. Sprinkle with the olives, scallions, parsley, and mint. Pour about 1/2 cup of the remaining vinaigrette over the salad. With a large spoon or rubber spatula, gently toss. Take care to break as few of the potato slices as possible. Season to taste with salt and pepper. Let sit at room temperature for at least an hour so the flavors can blend.

Just before serving, season to taste again with salt and pepper and add more dressing if the salad seems dry—you may not need all of the dressing.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 
  
  2 medium ears corn, shucked and silks removed
  
  


• 
  
  3 Tbs. extra-virgin olive oil, more for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup dried orzo
  
  


• 
  
  1/2 cup finely chopped fresh basil
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1/4 tsp. hot sauce, more to taste
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Marinated Tomatoes with Pickled Red Onions & Gorgonzola

• 
  
  1-1/2 cups red-wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small red onion (about 6 oz.), peeled, halved, and very thinly sliced crosswise
  
  


• 
  
  1/4 cup thinly sliced chives
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 tsp. balsamic vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 lb. ripe tomatoes, preferably heirlooms of various colors (3 or 4 medium-large)
  
  


• 
  
  3 oz. Gorgonzola dolce or other blue cheese, crumbled (3/4 cup)
  
  

In a medium bowl, stir the red-wine vinegar with 1-1/2 tsp. salt until it has dissolved. Add the onion. If the vinegar doesn't cover the onion, add water to cover. Let sit for 15 minutes. Meanwhile, in a small bowl, whisk the chives, olive oil, and balsamic vinegar. Season to taste with salt and pepper.

Core and cut the tomatoes in half lengthwise and then cut each half lengthwise into 1/4-inch-thick slices. Put the tomatoes in a wide serving bowl. Pour the vinaigrette over the tomatoes and marinate them for 15 minutes.

Drain the onions, pressing them lightly to squeeze out any extra vinegar. Rinse the onions quickly and then lightly squeeze again. Add the onions to the tomatoes and toss. Season to taste with salt and pepper, top with the Gorgonzola, and serve.

Grilled Corn Planks with Tarragon Crème Fraîche

Cutting the corn kernels from the cob in connected planks gives this simple side dish a cool appearance, but the dish is delicious even if the planks don't stay intact. Serve with grilled, fried, or roasted chicken.

• 
  
  4 medium ears corn, shucked and silks removed
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup crème fraîche
  
  


• 
  
  2 Tbs. chopped fresh tarragon
  
  


• 
  
  2 tsp. tarragon or white wine vinegar
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

In a medium bowl, whisk together the crème fraîche, tarragon, vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Using a serrated knife, cut the kernels from the corn cobs, keeping them in planks as much as possible; transfer to a serving dish. Drizzle the sauce over the corn and serve.

Spicy Red-Eye Baked Beans

The addition of the coffee, for which the recipe is named, deepens the other flavors in the beans.

• 
  
  1 lb. dried pinto beans
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1 medium onion, chopped
  
  


• 
  
  2 large cloves garlic, chopped
  
  


• 
  
  1 Tbs. ancho chile powder
  
  


• 
  
  1 tsp. chipotle chile powder
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/4 tsp. ground allspice
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 cups lower-salt beef broth
  
  


• 
  
  1 meaty smoked ham hock
  
  


• 
  
  1 cup brewed coffee
  
  


• 
  
  1/3 cup mild molasses, such as Grandma's Original
  
  


• 
  
  1/3 cup ketchup
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  2 sprigs fresh oregano
  
  


• 
  
  1 Tbs. bourbon (optional)
  
  


• 
  
  Kosher salt
  
  

Tip:

Don't have time to soak the beans overnight?
Put them in a 4-quart saucepan. Add enough cold water to cover by 2 inches and bring just to a boil. Remove from the heat and soak for 2 hours. Drain the beans and continue with the recipe.

Sort through the beans to make sure there are no little stones and then put them in a large bowl or pot. Add enough cold water to cover the beans by 2 inches and let soak overnight. Drain the beans well, tilting the colander instead of shaking it to gently extract the water and protect the beans' skins.

Position a rack in the center of the oven and heat the oven to 300°F.

Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.

Add the chile powders, cumin, allspice, and 1/2 tsp. pepper. Cook, stirring, until aromatic, about 30 seconds. Add the broth and ham hock. Stir to combine. Add the beans and bring just to a simmer. Cover and bake until the beans are easy to bite into but still a little mealy in texture, 45 to 60 minutes.

Stir in the coffee, molasses, ketchup, Worcestershire, and oregano. Bake, uncovered, until the beans are fully tender, 30 to 60 minutes more. Cool to room temperature. Discard the oregano stems and the skin from the ham hock. Cut the meat off the bone and chop. Add the meat to the beans and discard the bone. Cover and refrigerate overnight.

To finish, bring to a simmer, uncovered, over medium heat. Reduce the heat to low and continue to simmer until the sauce is reduced to the consistency of thin gravy, stirring occasionally so the bottom doesn't burn, 40 to 60 minutes. Stir in the bourbon (if using) and season the beans to taste with salt and pepper.

Grilled Corn on the Cob with Thyme & Roasted Red Pepper Butter

The butter in this dish is at once sweet and tangy, a bright addition to plain old grilled corn on the cob.

• 
  
  4 oz. (1/2 cup) unsalted butter, softened to room temperature
  
  


• 
  
  2 jarred roasted red peppers, drained well, patted dry, and fi nely chopped (1/2 to 2/3 cup)
  
  


• 
  
  1 large shallot, minced (1/4 cup)
  
  


• 
  
  1-1/2 Tbs. sherry vinegar
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  2 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  8 ears corn, shucked
  
  


• 
  
  2 Tbs. olive oil
  
  

Put the butter, red peppers, shallot, vinegar, 2 tsp. of the thyme, 1 tsp. of the salt, and the black pepper in a food processor and pulse until blended (it's fine if it's still slightly chunky and looks a little separated). Transfer to a large piece of plastic wrap and roll tightly, twisting the ends so the bundle acquires a sausage shape. (Store in the refrigerator for up to 1 week.) When ready to grill the corn, slice the butter into 1/3-inch-thick rounds.

Heat a gas grill to medium or prepare a low charcoal fire. If desired, cut each ear of corn in half. Toss the corn with the oil, the remaining 1 tsp. salt, and a few grinds of black pepper. Put the ears on the grill and if using gas, reduce the heat to medium low. Cover and grill the corn, turning every couple of minutes, until browned all over and tender, about 15 minutes. Transfer to a large platter, top with about half of the butter and the remaining 1 tsp. thyme. Serve, passing the remaining butter on the side.

Jícama Slaw with Carrots and Red Peppers

Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.

• 
  
  1 medium jícama (about 2 lb.)
  
  


• 
  
  4 medium carrots
  
  


• 
  
  1/2 medium red bell pepper
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  1  tsp. celery seed
  
  


• 
  
  Sea salt
  
  


• 
  
  Cilantro leaves for garnish (optional)
  
  

With a chef's knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.

Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.

Frozen Lemon Cream Cakes with Toasted Meringue and Caramel Sauce

Denver pastry chef Yasmin Lozada-Hissom turns the classic lemon icebox cake into an impressive individual frozen dessert boasting a graham cracker crust, layers of lemon curd, lemon cream, and toasted meringue, with a rich caramel sauce and fresh berries.

For the crust

• 
  
  5 oz. (1 cup plus 2 Tbs.) graham cracker crumbs (from 12 to 13 homemade graham crackers or 9 whole storebought crackers)
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, melted
  
  


• 
  
  2 Tbs. granulated sugar
  
  

For the lemon layer

• 
  
  2 cups granulated sugar
  
  


• 
  
  3 to 4 medium lemons, zest finely grated to yield 1/4 cup, then juiced to yield 1 cup
  
  


• 
  
  2 large eggs
  
  


• 
  
  8 large egg yolks
  
  


• 
  
  8 oz. (1 cup) unsalted butter, cut into small pieces and softened
  
  


• 
  
  1-1/2 cups heavy cream, chilled
  
  

For the caramel sauce

• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  1 cup superfine sugar
  
  


• 
  
  5 large egg whites, at room temperature (about 3/4 cup)
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  1/8 tsp. cream of tartar
  
  


• 
  
  Fresh blueberries, for garnish
  
  

Make the crust

Arrange eight 3-inch-diameter, 2-inch-deep round metal ring molds on a rimmed baking sheet lined with parchment.


In a large bowl, stir the cracker crumbs, melted butter, and sugar until the crumbs are evenly moist and slightly clump together. Divide the mixture among the molds and pack it in, pressing to compact. Refrigerate.

Make the lemon layer

Fill a large bowl about a third full with ice cubes plus a cup or so of water. Set a second bowl (one that holds at least 2 quarts) in the ice bath and put a medium-mesh strainer in the bowl.


Combine the sugar and lemon zest in a medium bowl and rub it between your fingers to release the lemon oil into the sugar.


In a large heatproof bowl, whisk the lemon juice, eggs, egg yolks, and the sugar mixture. hisk in the butter pieces. In a 4-quart saucepan, bring 2 inches of water to a bare simmer. Set the bowl over the pot (the water shouldn’t touch the bottom of the bowl). Whisk constantly until the mixture thickens and reaches a temperature of 170°F, 5 to 10 minutes. Immediately strain into the bowl in the ice bath. Gently stir every so often until completely cool.


Distribute 1/2 cup of the lemon curd evenly among the 8 ring molds and spread it with the back of a spoon to cover the crust. Put the baking sheet in the freezer.


In a stand mixer fitted with the whisk attachment, whip the cream just until soft peaks form, 1 to 2 minutes. With a spatula, gently fold the remaining lemon curd into the whipped cream until well combined. Spoon about 1/2 cup of lemon cream into each mold (you may not use all of the cream). Cover loosely with plastic and freeze for at least 8 hours or overnight.

Make the caramel sauce

In a 4-quart heavy-duty saucepan, mix the sugar, salt, and 1/2 cup water with a wooden spoon. Cook over medium-low heat until the sugar turns golden-amber, about 15 minutes. As the sugar cooks, occasionally rinse down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Remove the pan from the heat and carefully add the cream—it may splatter a bit. Stir in the vanilla. If the sugar hardened when adding the cream, stir until it’s completely dissolved. Let cool to room temperature, about 4 hours.

Make the meringue

Shortly before serving, boil the sugar and 1/2 cup water in a heavy-duty 2-quart saucepan over medium heat, stirring to dissolve the sugar, until the mixture reaches the soft-ball stage (235°F to 240°F on a candy thermometer), 3 to 5 minutes. As the sugar boils, occasionally wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.


Meanwhile, whip the egg whites and salt in a stand mixer fitted with the whisk attachment on low speed until foamy. Increase the speed to medium, add the cream of tartar and beat until soft peaks form, about 3 minutes. With the mixer on medium speed, pour the hot sugar syrup in a very thin stream down the side of the bowl. Continue beating on medium-high speed until the egg whites are firm and glossy and the bowl is cool to the touch, 6 to 8 minutes.

Assemble the cakes

Put the cakes on individual serving plates. To unmold, quickly pass the flame of a small kitchen torch around the sides of the rings to loosen them, and then use tongs to slide the rings off. Dollop spoonfuls of meringue over the lemon cream. Using the kitchen torch, lightly brown the meringue. Pool about 2 Tbs. of the caramel sauce next to each cake and garnish with blueberries. Serve immediately.

Grilled Chickpea Burgers with Creamy Lemon Tahini Sauce

Forget beef burgers. Chickpeas, tahini, garlic, and lemon come together here in creamy, hearty bean burgers that taste like a cross between hummus and falafel.

• 
  
  1/4 cup extra-virgin olive oil; more for brushing
  
  


• 
  
  4 medium cloves garlic, sliced
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  4 or 5 six-inch pitas
  
  


• 
  
  2 15.5-oz. cans chickpeas, drained and rinsed
  
  


• 
  
  5 Tbs. tahini
  
  


• 
  
  1/4 cup fresh lemon juice (from 1 medium lemon)
  
  


• 
  
  1 large egg
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1/4 English cucumber, thinly sliced)
  
  


• 
  
  1 medium tomato, thinly sliced
  
  


• 
  
  Harissa (or other hot sauce; optional)
  
  

Prepare a high gas or charcoal grill fire.


Heat the oil, garlic, and cumin in a small saucepan over medium-low heat until the garlic is soft but not brown, about 3 minutes. Set aside off the heat.


Tear one of the pitas in half and toast in a toaster until golden-brown and crisp. In a food processor, grind the pita into fine crumbs; transfer the crumbs to a small bowl and measure them—you’ll need 1/2 cup. If necessary, toast and grind a second pita.


In the food processor, purée 1 can of the chickpeas with the oil mixture, 2 Tbs. of the tahini, 1 Tbs. of the lemon juice, the egg, and 3/4 tsp. salt until smooth. Add the remaining chickpeas and the pita crumbs, parsley, and cilantro; pulse until the chickpeas are coarsely chopped and the mixture is well blended.


Put the remaining 3 Tbs. tahini in a small bowl and gradually whisk in 2 Tbs. water and the remaining 3 Tbs. lemon juice (the tahini will thicken at first and then smooth out).

Shape the chickpea mixture into 6 patties, each about 3/4 inch thick. Brush both sides of each with oil. Grill, covered, until heated through and nicely marked on both sides, 2 to 3 minutes per side.


Cut the remaining 3 pitas in half and heat briefly on the grill. Layer the burgers in the pitas with the sliced cucumber and tomatoes, drizzle with the tahini sauce and harissa (if using), and serve.

Coffee-Rubbed Grilled Pork Tenderloin with Watermelon Rind Relish

Think twice before you toss out your watermelon rinds; their neutral flavor readily absorbs the sweet-spicy seasonings in this relish. Ground coffee beans infuse the pork with rich, earthy notes.

For the relish

• 
  
  4 lb. watermelon
  
  


• 
  
  2 Valencia oranges
  
  


• 
  
  2/3 cup packed light brown sugar
  
  


• 
  
  1/2 cup apple cider vinegar
  
  


• 
  
  1 medium shallot, thinly sliced
  
  


• 
  
  1/2 medium jalapeño, finely chopped (with ribs and seeds)
  
  


• 
  
  Kosher salt
  
  

For the pork

• 
  
  1 T bs. very finely ground coffee beans (preferably French roast)
  
  


• 
  
  2 tsp. packed light brown sugar
  
  


• 
  
  1 tsp. chili powder
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 T bs. extra-virgin olive oil
  
  


• 
  
  2 1-lb. pork tenderloins, trimmed
  
  

Make the relish

Cut the flesh away from the watermelon rind. Cut enough of the flesh into 1/4-inch dice to yield 1/2 cup (reserve the rest for another use). Using a vegetable peeler, remove the dark-green skin from the rind and discard. Cut the rind into 1/4-inch dice; you should have about 3 cups.


Slice the ends off one of the oranges. Stand the orange on one cut end and cut off the peel and white pith to expose the flesh. Cut the orange segments from the membrane, cut each segment into 3 pieces, and put them in a small bowl. Squeeze the juice from the membrane into the bowl. Repeat with the remaining orange.

In a 3-quart saucepan, combine 2/3 cup water with the watermelon flesh and rind, orange segments and juice, brown sugar, vinegar, shallot, jalapeño, and 1/4 tsp. salt. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 4 minutes. Reduce the heat to low and simmer, stirring occasionally, until the rind is translucent and the mixture thickens, about 40 minutes. Season to taste with salt, and let cool to room temperature.

Make the pork

In a small bowl, combine the coffee, brown sugar, chili powder, and 2 tsp. salt. Add the olive oil and mix well. Rub the mixture evenly over the pork and set aside.


Prepare a medium-high gas or charcoal grill for indirect cooking.


Put the tenderloins on the hot side of the grill, cover, and cook, flipping once, until grill marks form on 2 sides, about 4 minutes per side. Move the tenderloins to the cooler side of the grill and continue to cook, covered, until the internal temperature of the pork reaches 140°F to 145°F, 7 to 9 minutes. Transfer to a cutting board, tent with foil, and let rest for about 10 minutes.


Slice the pork and serve with the watermelon rind relish.

Grilled Butter Lettuce with Buttermilk-Chive Dressing

This is so much better than your average green salad. The grilled lettuce has crisp, caramelized edges offset by a cool, tangy dressing.

• 
  
  1/2 cup buttermilk
  
  


• 
  
  1/4 cup crème fraîche
  
  


• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  2 Tbs. thinly sliced fresh chives
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt
  
  


• 
  
  Vegetable oil for the grill
  
  


• 
  
  4 large heads butter lettuce, halved lengthwise
  
  

In a medium bowl, whisk the buttermilk, crème fraîche, mayonnaise, chives, and lemon juice. Season to taste with salt. (The dressing may be made up to 1 day ahead and kept refrigerated.)


Prepare a gas or charcoal grill fire for direct cooking over medium-high (500°F) heat. Lightly oil the grill grates.


Lightly season the lettuce with 1/4 tsp. salt. Grill cut side down until wilted, lightly charred, and the cores are crisp-tender, 2 to 3 minutes.


Transfer the grilled lettuce to a serving platter and drizzle with the dressing (you won’t need all the dressing; refrigerate leftovers for 2 to 3 days). Lightly sprinkle the lettuce with salt and serve.

Jícama Slaw with Carrots and Red Peppers

Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.

• 
  
  1 medium jícama (about 2 lb.)
  
  


• 
  
  4 medium carrots
  
  


• 
  
  1/2 medium red bell pepper
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  1  tsp. celery seed
  
  


• 
  
  Sea salt
  
  


• 
  
  Cilantro leaves for garnish (optional)
  
  

With a chef's knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.

Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.

Grilled Corn with Spiced Tasso Butter

Smoked Cajun tasso ham lends and incredible spicy, smoky note to corn that's been grilled and scraped off the cob. If you can't find tasso ham, substitute another smoked ham.

• 
  
  2 oz. (4 Tbs.) unsalted butter, softened
  
  


• 
  
  1 oz. tasso (smoked Cajun pork), minced (1/4 cup)
  
  


• 
  
  1/2 tsp. garlic powder
  
  


• 
  
  1/2 tsp. onion powder
  
  


• 
  
  1/2 tsp. sweet pimentón (smoked paprika)
  
  


• 
  
  1/2 tsp. honey
  
  


• 
  
  1/4 tsp. ground mace
  
  


• 
  
  1/4 tsp. dried sage
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  1/8 tsp. dried thyme
  
  


• 
  
  8 medium ears corn, shucked
  
  


• 
  
  Kosher salt
  
  

In a small bowl, mix the butter, tasso, garlic powder, onion powder, paprika, honey, mace, sage, cayenne, and thyme until well combined. (The tasso butter can be stored in the refrigerator for up to 2 weeks or frozen for up to 2 months. Find more ways to use up the rest of the tasso at our Test Kitchen Blog.)


Prepare a gas or charcoal grill fire for direct cooking over medium (450°F) heat. Grill the corn, turning occasionally, until tender and browned in spots, about 10 minutes. (The corn can be grilled 1 day ahead.)


Cut the corn kernels from the cobs. In a 12-inch skillet over medium heat, melt 2 Tbs. of the tasso butter. Add the corn and toss until heated through, 2 to 3 minutes. Season to taste with salt. Transfer to a warm serving bowl, garnish with a dollop of the remaining butter, and serve immediately.

Blacker & Tanner

This cocktail takes the classic Black & Tan—stout and pale ale—and cranks it up, blacker and tanner, with a double IPA and an imperial stout. You won’t get the ‘layered’ effect, which comes from the nitrogenation of most dry stouts, but you’ll get the blending of the big hops of the IPA and the burnt bitterness of the imperial stout. This cocktail is about twice as strong as a standard beer.
For more beer and classic cocktail recipes, visit our Drinks & Entertaining Guide.

• 
  
  1 12-fl. oz. bottle double IPA, such as Dogfish Head 90 Minute or Stone Ruination IPA, chilled
  
  


• 
  
  1 12- fl. oz. bottle imperial stout, such as North Coast Old Rasputin or Brooklyn Black Chocolate Stout, chilled
  
  

Fill two chilled pint glasses with equal amounts of the IPA and the stout. Stir gently, and drink slowly.

Eve’s Black Heart

Similar to a Black Velvet, which is made with Guinness and Champagne, this beer cocktail has a double hit of apples from both hard cider and apple brandy. Hence, the name, derived from Eve’s penchant for the forbidden fruit.
Visit the Drinks & Entertaining page for more beer and classic cocktail recipes.

• 
  
  8 fl. oz. (1 cup) dry hard cider (such as Crispin brut or Farnum Hill semi-dry), chilled
  
  


• 
  
  1 14.9-fl.-oz. can Guinness draught, chilled
  
  


• 
  
  1 fl. oz. (2 Tbs.) Calvados
  
  

Divide the cider between two chilled pint glasses. To float the Guinness on top of the cider, pop the tab on the can, let it foam up, and then pour the beer slowly over the rounded back of a tablespoon measure held over each glass, stopping when almost full. Gently pour 1 Tbs. of the Calvados on top of each drink. Serve.

Grilled Corn Planks with Tarragon Crème Fraîche

Cutting the corn kernels from the cob in connected planks gives this simple side dish a cool appearance, but the dish is delicious even if the planks don't stay intact. Serve with grilled, fried, or roasted chicken.

• 
  
  4 medium ears corn, shucked and silks removed
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup crème fraîche
  
  


• 
  
  2 Tbs. chopped fresh tarragon
  
  


• 
  
  2 tsp. tarragon or white wine vinegar
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

In a medium bowl, whisk together the crème fraîche, tarragon, vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Using a serrated knife, cut the kernels from the corn cobs, keeping them in planks as much as possible; transfer to a serving dish. Drizzle the sauce over the corn and serve.

Blueberry-Cassis Fool

With a batch of Blueberry-Cassis sauce in your refrigerator, you can make many quick desserts, including this luxuriously creamy fool.

• 
  
  1-1/2 cups heavy whipping cream
  
  


• 
  
  2 ro 3 tsp. granulated sugar (or to taste)
  
  


• 
  
  1 cup Rustic Blueberry-Cassis Sauce
  
  

In a large bowl, whip the cream to soft peaks with an electric mixer. Add the sugar, if you like, and mix until just blended. Gently fold in the blueberry sauce until incorporated (leaving a few streaks of sauce unincorporated gives the fool a nice, rustic look).

Chill the fool until ready to serve, for up to 4 hours.

Sourdough Panzanella with Grilled Chicken

In this classic Italian salad, sourdough bread soaks up the flavors of fresh herbs, late-summer tomatoes, and a savory vinaigrette. Adding grilled chicken turns it into a full meal.

• 
  
  1/2 cup olive oil; more for the grill
  
  


• 
  
  4 3/4 inch-thick slices sourdough bread
  
  


• 
  
  1 tsp. finely chopped fresh oregano
  
  


• 
  
  1/2 tsp. smoked sweet paprika
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 lb. boneless, skinless chicken breast halves, trimmed
  
  


• 
  
  3 Tbs. red wine vinegar
  
  


• 
  
  1 anchovy fillet, rinsed
  
  


• 
  
  1 small clove garlic
  
  


• 
  
  4 medium tomatoes, cut into 3/4 inch pieces (3 cups)
  
  


• 
  
  1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 3/4 inch pieces (1-1/2 cups)
  
  


• 
  
  1/2 small red onion, chopped (1/2 cup)
  
  


• 
  
  1/4 cup chopped fresh mixed herbs,such as basil, parsley, cilantro, or mint
  
  

Tip:

For balanced texture, be sure to slice the tomatoes, cucumbers, chicken, and bread about the same size.

Prepare a medium-high charcoal or gas grill fire. Clean and oil the grill grate.

Brush the bread on both sides with 2 Tbs. of the olive oil. Grill the bread until well marked, about 1 minute per side. Transfer to a cutting board, cut into 3/4-inch cubes, and set aside.

In a small bowl, mix the oregano, smoked paprika, 1/2 tsp. salt, and 1/2 tsp. pepper. Sprinkle evenly over the chicken breasts. Grill, turning once, until an instant-read thermometer inserted into the  thickest part of each breast registers 165°F, 10 to 12 minutes total. Transfer to a cutting board, let rest for 5 minutes, and then cut into 3/4-inch cubes.

In a large bowl, whisk the remaining 6 Tbs. olive oil and the vinegar. Press the anchovy fillet and garlic clove through a garlic press into the bowl (or mince by hand). Add the bread, chicken, tomatoes, cucumber, red onion, and herbs, and toss well. Season to taste with salt and pepper and serve.