Eatables

For our recent house warming BBQ my husband made some delicious pork tenderloin over his new charcoal Weber grill. We purchased about four pounds and cut it into four different pieces. After trimming off the silver skin, we grilled two and froze the other two for later. This was the best dish at the party and was a great price!

Prep: 1 hour and 15 minutes (including brine time)
Grill: appox. 1 1/2 hours to 2 1/2 hours
Feeds: approx. 4 people per loin

Ingredients

• 2 pork tenderloins, trimmed of silver skin
• 1/3 cup of salt
• 1/3 cup of sugar
• 1/3 cup Tex-Mex rub (recipe below)

Tex-Mex seasoning

• 3 tablespoons ground cumin
• 2 tablespoons ground coriander
• 2 tablespoons Chile powder
• 2 tablespoons dried oregano
• 2 tablespoons garlic powder
• 1 tablespoon chipotle powder (or cayenne pepper)

Note! This recipe contains no salt since it is assumed you’ll brine the pork in salt.

Steps

1. Dissolve sugar and salt into one and half quarts of cold water to make brine, add tenderloins and let soak for about an hour.
2. Preheat one side of grill. If desired, add some apple or maple wood chips to the fire for smoke flavouring. If grilling on a gas grill, place wood chips inside tin foil pouch, poke a few holes, and stash under the grate. After removing pork from brine, pat down dry and apply rub.
3. Place tenderloins over direct high heat and grill about two minutes per side.
4. Afterwards, move to indirect heat and cover with grill lid. Grill until internal temperature reaches 140 degrees.
5. When finished, the pork will be light pink in the center. Take off grill and allow meat to rest five to ten minutes before slicing and serving.

So this Fourth of July we celebrated it with some friends and family. I made this festive Jello cake which everyone enjoyed. It was fun and easy to make, and of course, nice look at! Happy 4th everyone!

Prep: 20 minutes
Chill: 4 hours
Makes: 20 servings

Ingredients

• 1 quart strawberries
• 2 pkg. (4-serving size each) strawberry flavoured gelatin
• Ice cubes
• 1 cup cold water
• 1 pkg. (10.75 oz.) pound cake or angel food cake, cut into small slices
• 1-1/3 cups blueberries
• 1 tub (8 oz.) whipped cream

Steps

1. Slice approximately one cup of strawberries and halve the remaining three cups.
2. Boil one and half cups of water, and stir into dry gelatin mix in large bowl for at least two minutes or until completely dissolved. Add enough ice to cold water to measure two cups. Add to gelatin and stir until ice is completely melted.
3. Refrigerate for five minutes or until gelatin is slightly thickened. Meanwhile, place cake slices 13 x 9 inch dish. Add sliced strawberries and one cup of blueberries to gelatin, and spoon over cake slices.
4. Refrigerate for four hours or until set.
5. Spread whipped cream over gelatin. Arrange strawberry and blueberries on whipped cream.

Change it up! To make this dish extra special, you can make a cream cheese topping by whisking two 8 oz. packages of softened cream cheese, 1/4 cup of sugar, and the whipped cream.

Forbes.com features ten deliciously refreshing cocktails to help beat the summer heat. From the unusual Bikini Martini to the classic Gin and Tonic, this articles gives both the alcoholic and nonalcoholic recipes to enjoy these cocktails.My favourite summer cocktail is a Tropical Banana Sunrise. 1 1/2 parts tropical banana rum, 1 part orange juice, and 1 part lemon lime soda. Serve over ice and garnish with an orange twist.

What’s your favourite cocktail? Share yours in the comments.

[Ten cool summer cocktails]