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The highlight of this tailgate menu is a spunky lime and ginger marinade that works for pork or chicken. Make the marinade ahead of time, and place half in a zip-top plastic bag with the meat, and the other half in a container to serve with the asparagus at the game. After grilling the meat, place slices of the tenderloin between any kind of biscuit for easy eating. Add the Corn and Tomato Salad (see page 30); it won’t go limp in the parking lot heat. Bursting with corn, tomatoes and zucchini, it actually improves with age. Dessert is easy. A few days ahead, bake a batch of chewy butterscotch toffee squares to pass around before everyone heads to the stadium.
Grilled Fresh Asparagus
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Olive oil
Salt
Extra pork marinade from Grilled Pork Tenderloin
recipe
2. Snap off tough ends of asparagus and trim scales. Arrange spears in baking dish or heavy-duty zip-top bag; drizzle with olive oil and sprinkle with salt.
3. Grill thin spears in a grill pan or basket; arrange thicker spears perpendicular to grates to prevent falling through. Cook 6 to 10 minutes, until slightly charred and crisp-tender. Serve with extra pork marinade. Serves 6 to 8.
Recipe by Karen Adler and Judith Fertig, a.k.a. the BBQ Queens.
Butterscotch Toffee Squares
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Ingredients
½ teaspoon baking powder
1⁄3 cup butter, melted and cooled slightly
1 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup milk chocolate toffee bits (such as Heath®)
2. Sift flour and baking powder. Beat butter, sugar, egg and vanilla with a mixer until blended. Turn to low speed, add flour mixture and beat just until combined. Beat in toffee bits. Spread evenly in pan.
3. Bake 22 minutes or until a tester comes out clean. Cool in pan on a wire rack. Remove from pan with foil and cut into 16 bars.
Recipe by Jean Kressy
Relish Tailgating, "Take It Outside," Sept. 2007.
Grilled Pork Tenderloin with Ginger-Lime Vinaigrette Marinade
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Ingredients
½ cup lime juice
½ cup olive oil
3 tablespoons grated fresh ginger
3 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
2 (1- to 1½-pound) pork tenderloins
2. Place pork in zip-top plastic bag; add about half the marinade (reserve remaining marinade to serve with asparagus or pork). Seal bag and refrigerate 30 minutes to 24 hours.
3. Prepare the grill.
4. Remove pork from bag; discard bag and marinade. Grill pork 15 to 25 minutes, turning occasionally, until a meat thermometer registers 155F (slightly pink). Remove from heat and let stand about 5 minutes before slicing. Serves 4, plus leftovers.
Recipe by Karen Adler and Judith Fertig, a.k.a. the BBQ Queens
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