BBQ Bacon Apple Pork Explosion

pork wrapped up

With August wrapping up and summer temps finally giving us a little bit of relief, that hint of brisk in the air has me dreaming about curling up with winter-warming comfort foods. But it’s a mixed emotion, because that also means grilling season has almost come to a close. Nooooo! Just in time for Labor Day, here’s one last, very pork-y grill-season hurrah that takes some wintery flavors and makes them work for summer.

Inspired by the Internet-classic bacon explosion, I cooked up an easy and outrageous grill dish earlier this month. Here’s how it went down:

Ingredients

1 Smithfield Mesquite Marinated Fresh Pork Loin Filet

1 simple package of good bacon

1 baking apple (I used mutsu; granny smith or any other crisp one should do)

1/2 lemon

Core the apple and cut it into as thin slices as possible. Toss these with the juice of 1/2 lemon.

Arrange the apple slices so that they cover all sides of the pork loin (they should stick right on).

pork with apples

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The Tastes of August: Summer Salad Stuffed Poblano Peppers

salad

At Endless Simmer we love to do all kinds of muddling, messing around, and wrapping in bacon, but the truth about food is that when you have perfect ingredients you barely need to do anything at all to them before eating. And that’s never more true than in the first week of August.

Friends who were out of town this weekend had me pick up their CSA share, and boy was it the right week to do so. Beautiful fresh basil, multi-colored corn, two kinds of peaches (fleshy orange ones, and white, juicy donut peaches), plus cherry tomatoes about as perfect as they get. Let’s just say those friends won’t see any of their share when they’re back in town this Monday. We mixed them all up in a salad that was just unbelievably perfect.

But…being akin to experimentation, I had to get just a little crazy with said salad. We also had a couple of ripe poblano peppers on hand, so I put a spin on chile rellenos and stuffed those babies with this delicious summer salad.

Summer Salad Stuffed Poblano Peppers

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Cocktail O’Clock: Olives + Tequila?

IMG_4753

We’re big fans of dirty martinis here at Endless Simmer, not to mention pickle-tinis, and pretty much any other way to salty up a cocktail. What we’d never heard of before was an olive-and-tequila concoction.

With National Tequila Day just around the corner (July 24, as you surely know), it’s about time to take a look at the Mexican martini.

This Austin, Texas speciality comes to us by way of Tex-Mex cantina El Original in New York City and we have to say this one looks worth trying.

Mexican Martini 

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Yes, You Can Have Soup for Summer: Chilled Tomato Soup with Guacamole

Chilled Tomato Soup with Guacamole 3 copy

Tomato soup has got to be the only food that is equally as warming in winter as it is refreshing in summer…when served as a cold gazpacho, of course. If you’re ready to kick your summer soup up a notch, why not top it with guacamole? (I mean, why not top everything with guacamole, really)…but in this case, it takes soup up a serious level. Enjoy Francois Payard‘s chilled tomato soup with guacamole recipe.

Chilled Tomato Soup with Guacamole

Makes Enough for 20 Small Glasses

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Pork and Pesto Picnic Bites

pork bites

Woo-hoo for BBQ season! If there”s one thing we Simmer-ers love most about the weather getting warmer, it”s the opportunity to cook outdoors all day, every day, And as much as we like to do epic BBQ experiments, this time of year the weekends are filled with so many cookouts and picnics that sometimes we just don”t have the time to get super fancy-pants for every grill session.

When I had to make something super-quick for a BBQ/picnic party after work this week, I improvised with what I had on hand and came up with this winner, which took me about 20 minutes total.

I had one of these Smithfield Seasoned Pork Tenderloins in Teriyaki Marinade (I”ve previously cooked these up in the slow cooker and in the oven) but they can actually be quick and easy too, if you just slice up casino pa natet thin pieces of the pre-seasoned pork and throw it on the grill for a few minutes on each side.  Here”s what I did:

Pork and Pesto Picnic Bites

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Cocktail O’Clock: Sparkling Summer Sangria

Sparkling Sangria 2

I don’t know what it’s like where you guys are, but here in NYC it’s about ninety-way-too-freaking-sticky degrees, which IMHO means that Cocktail O’Clock is allowed to start before noon on this particular Friday.

Here’s a refreshing drink that’s tailor-made for these hot summer days. A spin on classic sangria, this recipe subs in Cava for white wine — a neat trick that adds a little fizz, without requiring too much of a spend, as the light Spanish bubbles are an excellent and affordable sub-in for Champagne.

Sparkling Summer Sangria

· 1/2 oz. simple syrup
· 1 orange quarter
· 1 lime quarter
· 1/2 oz. orange liqueur
· 1/2 oz. Spanish brandy
· 3-4 oz. Freixenet Carta Nevada Cava (chilled)
· 2 oz. lemon-lime soda (chilled)
· 1 maraschino cherry

Muddle fruit slices in a shaker cup with simple syrup.

Add liqueur and brandy with ice.

Shake, then strain into a cocktail glass.

Add soda and top off with Cava.

Drop in cherry or secure to an orange wedge using a toothpick, to decorate the rim of each glass.

Alternatively, multiply everything by 5 (our favorite rule!) and put it all together in a pitcher.

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This Exists: Pizza-Topped Pizza

Photos: Vinnie's Pizza

Photos: Vinnie’s Pizza

Last week, it was a slow day at a Williamsburg, Brooklyn pizzeria and the cooks decided to try something new: whipping up mini-sized pizzas and layering them on top of other pizzas. It was really just a joke — until they put a photo on Instagram, bloggers picked up the “news” and crazed customers demanded a taste of this pizza-topped. So Vinnie’s Pizzeria actually started offering “pizza on pizza” and in just a few days have sold some 400 slices. America: Is there anything we can’t do?

Read the full story on DNA Info.

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