(Family Features) Summer can be jam-packed with camps, family reunions and more, and people can sometimes miss opportunities to enjoy time together. This summer, savor and celebrate those simple yet memorable backyard moments with friends and family that make the season unforgettable.
Soak in the warm weather and try fresh and flavorful recipes al fresco. Dress your table with a bright tablecloth and a full spread of summer barbecue staples and ice-cold drinks. For example, you can reinvent a summer grilling classic with these Hawaiian Ham Skewers, which combine the smokiness of Smithfield Anytime Favorites Ham with the sweetness of fresh pineapple.
As the sun begins to set, invite friends and family for a backyard game night, outdoor movie or bonfire. Gather around the fire and take your s’mores to the next level with Smithfield Hometown Original Bacon for a perfect savory and sweet combination. Wrap your toasted marshmallow with bacon and squish it between melted chocolate and graham crackers for a treat to end a long summer day.
To find more summer entertaining tips and recipes, visit Smithfield.com.
Hawaiian Ham Skewers
Prep time: 15 minutes
Cook time: 15 minutes
- 1/2 cup ketchup
- 1/2 cup pineapple juice
- 2 tablespoons brown sugar
- 1/4 cup reduced-sodium soy sauce or tamari
- 2 garlic cloves, minced
- 1 tablespoon ginger root, minced or grated
- 4-6 skewers
- 1 1/2 pounds Smithfield Ham Steaks, cut into 1 1/2-2-inch squares
- 1 large red onion, cut into eight wedges, root end intact
- 2-3 sweet bell peppers, cut into 1 1/2-2-inch pieces
- 1/2 fresh pineapple, cored and cut into 1/2-inch thick slices
- 4 ounces fresh button or crimini mushrooms, halved (optional)
- 1 green onion, thinly sliced, for garnish
- To prepare glaze: In small bowl, whisk ketchup, pineapple juice, brown sugar, soy sauce, garlic and ginger root until combined; reserve, refrigerated, for up to 3 days.
- Heat grill to medium-high. Skewer ham, onion, bell pepper, pineapple and mushrooms by alternating pieces and brush with about one-third of glaze.
- Grill 8-12 minutes, or until slightly charred and vegetables are cooked as desired, turning as needed. Glaze skewers about halfway through cooking and again before serving. Garnish with green onion.
Prep time: 20 minutes
Cook time: 5 minutes
- 4 strips any variety Smithfield Bacon
- 8 marshmallows
- 2 chocolate bars (about 3 ounces), broken into eight pieces
- 8 graham crackers, broken into squares
- Heat oven to 375° F.
- On lightly sprayed, foil-lined, rimmed baking pan, separate strips of bacon; lay flat in single layer and gently stretch each strip 1-2 inches. Bake 10-12 minutes, or until bacon begins to curl and edges just start to crisp, rotating pan halfway through cooking. Remove bacon from pans with spatula while warm, draining briefly on absorbent paper; reserve.
- Cut bacon slices in half crosswise and tightly wrap around marshmallows, securing with skewer or roasting stick. Roast marshmallows over open fire until toasty brown on edges, being careful not to burn or ignite marshmallows.
- Immediately sandwich roasted marshmallows between two graham crackers with piece of chocolate.
(Family Features) Warmer weather has arrived and that means it’s salad season.
There are many seasonal salads to enjoy and everyone has a favorite. Change your warm-weather dining habits up a bit with this recipe for Ruby Beet Chicken Salad Skewers. Easy to prepare, this deliciously unique salad on a skewer is perfect for entertaining family and friends.
The sweet-tangy, nutty, piquant and savory combination of ingredients provides layers of flavors in every forkful. One-bite Aunt Nellie’s Baby Whole Pickled Beets are just right for skewering with the mustard-marmalade glazed chicken and crisp romaine.
To finish, drizzle with dressing and sprinkle with toasted almonds and cheese. Add a whole grain baguette and your meal is ready. For more warm-weather recipe ideas, visit AuntNellies.com.
Ruby Beet Chicken Salad Skewers
Prep time: 25 minutes
Cook time: 20 minutes
- 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets, drained
- 2 large boneless, skinless chicken breast halves (about 1 pound)
- salt, to taste, plus 1/2 teaspoon, divided
- pepper, to taste, plus 1/2 teaspoon, divided
- 4 1/2 tablespoons stone ground mustard, divided
- 1 1/2 tablespoons orange marmalade, plus 1/3 cup, divided
- 2 tablespoons minced fresh chives
- 1 large lemon, zested and juiced (about 1/3 cup juice)
- 1/4 cup olive oil
- 1 bag (9 ounces) leafy romaine pieces
- 8 wooden skewers
- 1/3 cup chopped almonds, toasted
- 1/3 cup crumbled firm white cheese (such as blue cheese, feta or goat)
- Heat oven to 375° F. Drain beets; set aside.
- Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons each of mustard and marmalade. Brush mixture over chicken until completely coated. Bake chicken on aluminum foil-lined, rimmed baking sheet, 20-25 minutes, or until juices run clear; set aside.
- To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.
- Slice cooled chicken into 1-inch pieces. On each skewer, thread a beet, a piece of chicken and 4- 5 pieces of lettuce; repeat twice; add one beet at end. Repeat to make eight skewers. Place skewers on large serving platter. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.
Substitution: Whole pickled beets may be substituted. Cut beets in half.
Alternate preparation: To grill chicken, brush both sides with mustard-marmalade mixture. Grill over medium heat 10-15 minutes, or until cooked through and thermometer reads 165 F. If chicken cooks too quickly, reduce heat to medium-low.
Nutritional information per serving: 255 calories; 15 g protein; 20 g carbohydrates; 12 g total fat; 440 mg sodium; 40 mg cholesterol; 2 g dietary fiber; 1 mg iron; .07 mg thiamin; 2,871 IU vitamin A; 7 mg vitamin C.
Source: Aunt Nellie's
(Family Features) Summertime meals are all about the grill. This year, give your grill and your family a break from hamburgers and hot dogs, and heat things up with the flavor and versatility of fresh pork.
From tender Sweet Sriracha Pork Skewers to Memphis-Style Dry Baby Back Ribs, the possibilities are endless. Make your cookout the best on the block with these tips and recipes from world champion pitmasters Tuffy Stone and Darren Warth:
• Start with a fresh and high-quality meat like Smithfield Fresh Pork, which is available in a variety of cuts and seasonings perfect for any cookout occasion.
• Don’t lift the lid of your grill unless you are checking for doneness or turning the food to avoid letting the heat escape or interrupt the cooking process.
• Check for proper doneness with a meat thermometer and use tongs to turn the meat instead of a fork. Cutting into the meat can cause flavorful juices to escape.
• If you’re short on time, try a pre-seasoned option like Smithfield Marinated Fresh Pork, so that the prep work is already done for you.
Find more great grilling tips, videos and recipes at SmithfieldGetGrilling.com.
Memphis-Style Dry Baby Back Ribs
Recipe courtesy of Pitmaster Tuffy Stone
Prep time: 10 minutes, plus 30 minutes stand time
Cook time: 4-6 hours
- 1/4 cup brown sugar
- 1/4 cup kosher salt
- 2 teaspoons chili powder
- 1 1/2 teaspoons dry mustard
- 1 teaspoon black pepper
- 1 teaspoon celery salt
- 2 slabs Smithfield Fresh Pork Back Ribs, membrane removed
- 1/4 cup prepared yellow mustard
- apple juice or water, in spray bottle
- barbecue sauce (optional)
- To make dry rub: In small bowl about 30 minutes before grilling, combine brown sugar, kosher salt, chili powder, dry mustard, black pepper and celery salt; mix well.
- Spread both sides of ribs with yellow mustard and sprinkle dry rub on top. Let stand at room temperature 30 minutes. Heat charcoal or gas grill to 250 F for indirect cooking.
- Place ribs, meaty side up, over drip pan and cook 4-6 hours until tender. Spritz ribs occasionally with water or apple juice using spray bottle.
- If using charcoal grill, add about 12 coals approximately every 45 minutes to maintain heat. Let ribs stand 10-15 minutes before serving. If desired, serve with barbecue sauce.
Sweet Sriracha Pork Skewers
Recipe courtesy of Pitmaster Darren Warth
Prep time: 15 minutes, plus marinade time
Cook time: 15-20 minutes
- 1 Smithfield Fresh Pork Tenderloin
- 1/2 cup agave nectar
- 2 tablespoons Sriracha sauce
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 pint fresh pineapple chunks
- wood skewers, soaked in water
- Trim skin off pork tenderloin and cut into 1-inch cubes.
- To make marinade: In bowl, combine agave, Sriracha sauce, garlic, soy sauce and rice vinegar, and whisk thoroughly.
- Pour marinade into re-sealable bag and add cubed pork tenderloin. Marinate for up to 24 hours in refrigerator. Place tenderloin and pineapple chunks on skewers, alternating so pineapple is tight against tenderloin.
- Heat charcoal or gas grill to medium heat. Grill skewers, turning every 5 minutes, until all sides are grilled. Cook until tenderloin chunks have reached internal temperature of 145° F.
(Family Features) There’s not much that tastes better during the summer than a meal hot off the grill. If you’re in the mood for a delicious backyard dish, try adding versatility to your grilling game with a few simple tips.
Try a new cooking method. If your usual preparation involves a basic flame, you may be surprised by all the different flavors you can evoke just by changing the method. Whether you’re using gas or charcoal, switch from standard grilling to smoking over indirect heat. You can also use seasoned wood chips with most grilling methods to build a completely different flavor profile.
Look for non-traditional ways to use your favorite proteins. Instead of the traditional steak or chicken on a kabob, you can create a whole new flavor experience using smoked sausage. For example, Eckrich offers a variety of smoked sausage flavors in traditional ropes and bun-length links, all with just the right blend of seasonings for a rich, savory taste.
Explore new condiments and toppings. Ketchup, mustard and relish may be staples at the condiment station, but there’s no reason you can’t add a little something extra. Grilled onions, mushrooms and peppers are all simple and delicious ways to add flavor. Or try something entirely new, like this sweet, tangy marmalade made with bacon and onions.
Find more summer grilling ideas at Eckrich.com.
Smoked Sausage Links with Bacon and Onion Marmalade
Prep time: 10 minutes
Total time: 1 hour, 10 minutes
- 2-3 strips bacon
- 1 tablespoon mustard seeds
- 1/2 cup apple cider vinegar
- 1 1/2 pounds (about 6 onions) Vidalia onions, diced
- 1/2 cup light brown sugar
- 1/4 cup cane syrup
- 1 package Eckrich Smoked Sausage Links (bun-length)
- 6 hot dog buns
- Heat oven to 350° F.
- Line baking sheet with parchment paper and lay strips of bacon flat. Cook until crispy, about 20-25 minutes. Chop bacon into small pieces and set aside.
- In dry pot over medium heat, toast mustard seeds until slightly browned.
- Add bacon, vinegar, onions, brown sugar and cane syrup to pot. Cover, stirring occasionally to prevent burning. Cook about 20 minutes at medium-high heat. Remove pot cover and reduce to medium heat. Cook until liquid is reduced and onions are dark in color, about 50 minutes.
- Oil grill and bring to medium heat. Grill sausage 12 minutes, or until heated through.
- Place smoked sausage in hot dog bun and cover evenly with marmalade.
Note: Marmalade can be made in advance for easier dinner preparation and can be kept up to 2 weeks in a refrigerator or 3 months in a freezer.
Grilled Kabobs with Smoked Sausage and Veggies
Prep time: 15 minutes
Total time: 25 minutes
- 6 wooden skewers
- nonstick cooking spray
- 1 package Eckrich Original Smoked Sausage (rope)
- 1 medium zucchini
- 2 large red bell peppers
- 2 large yellow bell peppers
- 1 large red onion
- Soak skewers in water 1 hour. Spray grill and heat to medium.
- Cut smoked sausage diagonally into 1-inch pieces. Slice zucchini, bell peppers and onion into 1/2-inch pieces.
- Thread smoked sausage, peppers, zucchini and onion onto skewers.
- Grill kabobs until smoked sausage is hot and vegetables are tender, about 5 minutes per side. Remove from grill and serve immediately.
(Family Features) It’s not just a Spanish, tapas-style thing anymore. At all different types of bars and restaurants across the United States, you’ll find menus that continue to explore ways to feature favorite foods – like pork – in more bite-sized, snack-able ways. Beyond the walls of those eateries, street vendors, food booths and food trucks also are featuring portable, easy-to-eat dishes like kabobs and sliders.
One of the great things about street food is that it’s typically an easy way to sample a variety of dishes and global flavors without having to travel far or sit down to a formal meal – which is what makes these on-the-go options the perfect choice for your next tailgate, especially if juicy, tender pork is on your menu.
Whether at the game or in your backyard, a tailgate party is the perfect opportunity to share small but tasty plates with your neighbors, friends and family – perfect bites to enjoy while keeping a close eye on the action on the field.
Spicy Korean Pork Skewers deliver snack-sized game-winning flavor without a lot of preparation time, and without messy plates and silverware, the clean-up is something to cheer about, too. Marinated in an Asian sauce that gets a bold kick from chili garlic, soy and fresh ginger, bite-sized cubes of pork ribs are skewered and then grilled for an unbeatable addition to your game-day spread.
If you want to keep your menu authentic, serve these Korean pork skewers with white rice. Combine them with other small-plate pork dishes to offer your guests a variety of great-tasting choices.
Spicy Korean Pork Skewers
- 2 pounds boneless country-style pork ribs, cut into 1-inch cubes
- 1/2 cup chili garlic sauce*
- 1/4 cup soy sauce
- 2 inches fresh ginger root, skins removed and chopped (or substitute 2 teaspoons ground ginger)
- 4 tablespoons filtered sake or dry sherry (optional)
- 2 tablespoons sesame oil*
- 3 tablespoons brown sugar
- In large bowl combine chili garlic sauce, soy sauce, ginger, sake, sesame oil and brown sugar and whisk to form a marinade. Add pork to marinade and let sit for 20 minutes.
- Heat indoor grill pan or outdoor grill to medium-high heat.
- Thread marinated pork on skewers, about four to five pieces per skewer. Transfer skewers to grill and cook uncovered, turning to brown evenly every two to three minutes until tender, about 10 minutes total. Serve immediately.
*You can find chili garlic sauce and sesame oil in the ethnic or Asian section of most major supermarkets.
Quick Tip: Make sure to leave plenty of room on the grill between each skewer to avoid overcrowding the meat and to ensure even cooking.
Source: National Pork Board
Apps and starters perfect for game day
(Family Features) Rules may vary from one event to the next, but whether your favorite team kicks it, runs it or dunks it, sports fans and food always provide a winning combo. Gather your friends for the next big game with a menu that gets everyone revved up for a win.
A lineup filled with starters is just the ticket for a game day watch party or tailgate. Offering a series of finger foods and lighter fare lets your fellow fans grab a quick bite before the game or during a commercial break and continue snacking through the game.
Make no mistake, serving up a lighter menu doesn’t mean you need to skimp on quality – just the opposite, in fact. Make every bite count by using exceptional ingredients and introducing unexpected flavors such as the distinctive taste of Jarlsberg Brand Cheese, which has a rich, 60-year Norwegian heritage. Best known as a classic wedge, this mild, mellow and nutty cheese can also be served sliced, shredded and cubed.
Quesadillas are always a hit, and this version combines the best of gooey, melted cheese with bacon and a deliciously tangy salsa for a lively burst of fresh flavor. Then keep the mouthwatering cheese and bacon combos coming with a whole new take on grilled kebabs.
No game day is complete without pizza, and this one scores big with its unexpected blend of flavors for a pie that is smoky and tangy, sweet and savory, and briny and creamy all at once. Then round out your menu with these easy sliders that are big on flavor and small on prep time.
Find more ideas to liven up your game day menu at jarlsberg.com.
Hawaiian Sliders with Cheese, Ham and Pork
- 3 Hawaiian bread slider buns
- 1 cup pulled pork
- 3 slices ham
- 3 slices Jarlsberg cheese
- sliced pickles
- Dijon mustard, to taste
- Heat oven to 350° F.
- Separate buns and layer pulled pork, sliced ham and cheese. Place sliders on oven-safe tray and bake about 10 minutes, or until cheese melts. Remove from oven and gently remove top bun. Add pickles and mustard before serving.
Cheese and Bacon Kebabs
- 18 slices bacon
- 2 1/2 cups Jarlsberg cheese, cubed
- 18 pearl onions
- 12 long skewers
- 1/4 cup roasted bell peppers
- 1 1/3 tablespoons capers
- 2 2/3 tablespoons olives
- 1/4 cup cucumber
- 3 1/3 ounces olive oil
- 2 tablespoons lemon juice and grated zest
- Cut bacon slices in half and wrap around cheese cubes. Place cheese cubes and pearl onions on each skewer, alternating ingredients. Roast in pan or on grill 2-3 minutes on each side.
- To make relish, chop peppers, capers, olives and cucumber, and mix with olive oil, lemon juice and zest. Season with salt and pepper.
Grilled Pizza with Cheese, Prosciutto and Figs
- 2 cups pizza or tomato sauce
- 4 1/2 cups pizza dough
- flour, for rolling
- 3 1/2 cups Jarlsberg cheese, coarsely grated
- 2 1/2 cups thinly sliced prosciutto
- 8 dried figs, each cut into six wedges
- dried red pepper flakes
- black pepper
- Heat grill and warm pizza sauce.
- Divide dough into desired number of pizzas. On floured surface, roll dough into long, thin ovals and spread with sauce. Sprinkle light layer of cheese over sauce. Add layer of prosciutto and a second layer of cheese. Dot with fig pieces then season with red pepper flakes and pepper.
- Reduce grill heat, slide pizzas onto grill and close lid. Cook 3-5 minutes, or until crust is lightly charred and cheese is melted.
- 4 slices thick slab bacon
- 1 small chili pepper
- 4 medium tomatoes
- 1 small shallot
- 1 clove garlic
- 1 tablespoon coriander or cumin
- salt, to taste
- pepper, to taste
- 1 small lime (juice and zest)
- 6 slices Jarlsberg Original or Hickory Smoked cheese
- 2 large tortillas
- Fry bacon, drain and chop.
- To make salsa, remove seeds from chili pepper and finely dice. Chop tomatoes then dice shallot and garlic clove. Combine pepper, tomatoes, shallot and garlic with lime juice, coriander, salt and pepper, to taste.
- Divide cheese slices and bacon on one half of each tortilla, top with 1/4 cup salsa and fold tortilla over, pressing down to close. In medium-hot, lightly oiled pan, toast tortillas about 1 minute on each side.
- Cut each tortilla in half and serve with remaining salsa on the side, or combine salsa with black beans and fresh chopped cilantro to make a side salad.
Source: Jarlsberg Cheese
(Family Features) Popular in restaurants across the country, Brazilian — or churrasco-style — barbecue is making a move to the backyard, as cited in the McCormick Flavor Forecast® 2014: Grilling Edition. It’s a natural fit for patio gatherings, especially those cheering on a team during soccer’s biggest tournament.
The long skewers of slow-roasted meat common in Brazilian restaurants are surprisingly easy to recreate at home. By incorporating zesty seasonings and using a quick marinating technique, grillers can easily create tender roasted meat bursting with Latin American flavor.
“This take on Brazilian barbecue has all the elements of great summer party food — it’s served on individual skewers, takes minutes to make, and is a great way to get all your guests in the soccer spirit,” said Chef Kevan Vetter of the McCormick Kitchens. “My favorite part of this recipe is the five-minute marinade — just massage the marinade into the meat to pack in the flavor, eliminating additional time in the fridge.”
Have some Brazilian barbecue tips and recipes of your own? Share with us at www.FlavorofTogether.com or on social channels using #FlavorStory. For every story shared, McCormick will donate $1 to United Way to help feed those in need as part of its 125thAnniversary.
For more Brazilian recipes and ideas, from spicy guava chicken wings to chimichurri potato salad, visit www.grillingflavorforecast.com and www.pinterest.com/mccormickspice, or join the Grillerhood at www.facebook.com/grillmates.
Brazilian-Style Garlic-Cilantro Steak Skewers
- 1 package McCormick® Grill Mates® Garlic Herb & Wine Marinade
- 1/4 cup oil
- 1/4 cup water
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon white vinegar
- 1 teaspoon McCormick® Coarse Ground Black Pepper
- 2 pounds boneless sirloin steak, cut into 2-inch chunks
- 1/2 cup grated Parmesan cheese, divided
- Mix marinade mix, oil, water, cilantro, vinegar and pepper in large resealable plastic bag. Add steak; turn to coat well. Massage steak in marinade for 4 to 5 minutes, so meat absorbs marinade.
- Remove steak from marinade. Thread steak onto long double skewers. Sprinkle with 1/2 of the Parmesan cheese. Discard any remaining marinade.
- Grill steak over medium-high heat 5 minutes per side or until desired doneness. Sprinkle steak with remaining Parmesan cheese.
SOURCE: McCormick & Company, Inc.