(Family Features) Something about summer brings out cravings for grilled perfection. Whether it’s the unmistakable flavor of a slow smoked side of ribs or a flame-kissed tenderloin, you can’t go wrong when you pull out the grill.

Barbecue enthusiasts, who only let the best meats grace their grills and smokers, know marbling is one of the best indicators of quality meat. Marbling is the tiny flecks of fat in the meat itself. These melt throughout the grilling process to infuse every bite with tenderness and flavor.

When you’re planning your menu for your next summer cookout, look for an option like Chairman’s Reserve Pork, which has strict standards to ensure marbling is part of every cut. Each cut is hand-selected and hand-trimmed to guarantee tender, juicy and flavorful results.

From savory to sweet to spicy, pork is the hero of each of these recipes, giving you plenty of ways to cure those summertime cravings. Find more grilling tips and recipes at chairmansreservemeats.com/recipes.

Grilled Pork Tenderloin and Vegetables

Recipe courtesy of pitmaster Tuffy Stone
Prep time: 2 hours
Cook time: 35 minutes
Servings: 4

Coriander Rub:

• 1          tablespoon kosher salt
• 1          tablespoon freshly ground black pepper
• 2          teaspoons freshly ground coriander seed
• 1          teaspoon granulated garlic

• 1          Chairman’s Reserve Pork Tenderloin (2 pounds)
• 4          tablespoons extra-virgin olive oil, divided
• 3          tablespoons Coriander Rub, divided
• 12        small carrots with tops, washed and dried
• 8          spring onions, washed and dried
• 12-18   thin asparagus spears, washed and dried
• 1          lemon, halved
• 2          cups watercress, arugula or spring salad greens mix, washed
• 1          tablespoon chives, thinly sliced
• 1          tablespoon tarragon leaves, torn or chopped
• 1          tablespoon Italian parsley, torn or chopped

1. To make coriander rub: In airtight container, mix salt, black pepper, coriander seed and garlic together. Store until ready to use.
2. To make tenderloin and vegetables: Brush tenderloin with 1 tablespoon olive oil. Evenly season both sides of pork with 1 tablespoon coriander rub and refrigerate 2 hours. Coat carrots, spring onions and asparagus with 2 tablespoons olive oil and season with 1 tablespoon coriander rub; refrigerate.
3. Remove tenderloin and vegetables from refrigerator and bring to room temperature.
4. Heat grill to 400 F using direct grilling setup. Place lemon halves, cut sides down, over hot coals and cook approximately 5 minutes, or until lemon halves are charred. Remove to cool.
5. Place seasoned pork tenderloin over hot coals and grill 3-5 minutes. Using tongs, rotate meat every 3-5 minutes and cook until meat thermometer placed in thickest part of tenderloin reads 140 F (about 15 minutes). Remove tenderloin from heat and let rest 10 minutes.
6. Place seasoned carrots, onion and asparagus on hot grill. Cook 3-4 minutes then turn and cook another 3-4 minutes. Transfer to plate.
7. Toss salad greens in remaining olive oil, juice of 1 charred lemon half and 2 teaspoons coriander rub.
8. Slice tenderloin into 1/4-inch medallions. Place grilled vegetables and medallions on platter; garnish with herbs and juice of remaining lemon half. Serve with spring greens salad.

Loin Back Ribs with Peach Jalapeno Glaze

Recipe courtesy of pitmaster Tuffy Stone
Total time: 5 hours
Servings: 4

Cool Smoke Barbecue Rub:

• 1/2       cup turbinado sugar
• 1/4       cup, plus 2 tablespoons, kosher salt
• 1/4       cup chili powder
• 2          tablespoons smoked paprika
• 3          tablespoons ground cumin
• 2          teaspoons ground oregano
• 2          teaspoons cayenne pepper
• 1          tablespoon, plus 1 teaspoon, black pepper
• 1          tablespoon, plus 2 teaspoons, granulated garlic
• 1          tablespoon, plus 2 teaspoons, granulated onion

Pork Ribs:

• 2          racks (1 1/2 pounds) Chairman’s Reserve pork loin baby back ribs
• 1          cup Cool Smoke Barbecue Rub
• 1/2       cup apple juice, in spray bottle

Peach Jalapeno Glaze:

• 1          cup peach preserves
• 1/2       cup chicken or pork stock
• 1/4       cup minced jalapeno (about 1 large jalapeno)
• 3          teaspoons Cool Smoke Barbecue Rub
• 2          teaspoon lemon juice

1. To make cool smoke barbecue rub: In medium bowl, mix turbinado sugar, kosher salt, chili powder, smoked paprika, cumin, oregano, cayenne pepper, black pepper, garlic and onion thoroughly. Store in airtight container until ready to use.
2. To make ribs: One hour before cooking ribs, use shaker to dust each rack evenly on both sides with 1/4 cup Cool Smoke Barbecue Rub per side.
3. Heat smoker to 275 F.
4. Place ribs meat-side up in smoker; cook 1 hour. Spray ribs with apple juice. Cook 1 hour more, spraying every 30 minutes and at end of cook time.
5. Cut two 18-by-24-inch lengths of extra-heavy foil; set aside. When ribs turn reddish-brown, transfer from grill and place each rack meat-side down on foil. Wrap tightly, being careful not to puncture foil. Place foil-wrapped ribs, meat-side down, in smoker and cook 1 1/2-2 hours until tender. Open foil package and use skewer or toothpick to check tenderness.
6. To make peach jalapeno glaze: In saucepan over low heat, stir peach preserves, stock, jalapeno, Cool Smoke Barbecue Rub and lemon juice. Cover and keep warm until ready to use.
7. Remove ribs from foil, brush each rack with Peach Jalapeno Glaze (1/4 cup per side) and return to smoker meat-side up, 5-10 minutes to set sauce. Watch carefully to avoid burning sauce.
8. Serve warm with extra Peach Jalapeno Glaze.

Oak Smoked Brown Sugar Chili Rubbed Ribs

Prep time: 40 minutes
Cook time: 4 hours, 50 minutes
Servings: 6

• Oak wood chips
• 1          can (6 ounces) tomato paste
• 2          tablespoons brown sugar
• 2          teaspoons chili powder
• 1          teaspoon cumin
• 1          teaspoon garlic powder
• 1          teaspoon onion powder
• 2          teaspoons kosher salt
• 2          racks Chairman’s Reserve pork loin baby back ribs

1. Heat outdoor grill or smoker on low. Using charcoal, heat coals until white. Soak oak wood chips in water 15-30 minutes. Spread wood chips over coals or use smoke box.
2. In mixing bowl, combine tomato paste, brown sugar, chili powder, cumin, garlic powder, onion powder and salt.
3. Rub tomato mixture over ribs and grill 1 1/2 hours on direct heat. Wrap ribs using heavy duty foil and move to indirect heat about 3 hours until tender.

Source: Tyson Chairman’s Reserve

(Family Features) Summertime, for many, represents an opportunity to enjoy freshly cooked meals while enjoying time outdoors. Taking your dishes from ordinary to extraordinary starts with chef-inspired recipes that call to mind the flavors of the season.

Whether you’re a steak enthusiast who enjoys nothing more than a tender cut or a summer burger connoisseur looking for a fresh twist on tradition, these recipes call for high-quality beef from Omaha Steaks. Created by Omaha Steaks Executive Chef David Rose, the New York Strips Oscar-Style complement the thick, juicy, marbled flavor of the steaks with sauteed asparagus, bearnaise sauce and jumbo lump crab meat. Or turn your attention to Fried Lobster Po Boy Burgers with pimento remoulade sauce for a tempting way to combine two summertime favorites – seafood and burgers.

Visit OmahaSteaks.com for more summer meal inspiration.

Fried Lobster Po Boy Burgers

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 20 minutes
Cook time: about 20 minutes
Servings: 2

Pimento Remoulade:

• 1/2       cup mayonnaise
• 1 1/2    tablespoons minced pimentos
• 1          tablespoon Dijon mustard
• 1          tablespoon minced bread and butter pickles
• 1          pepperoncino (seeded and minced)
• 1/4       teaspoon smoked paprika
• 1/4       teaspoon garlic powder
• 1/4       teaspoon freshly ground black pepper
• 1          tablespoon freshly squeezed lemon juice
• 3          dashes hot sauce
• kosher salt, to taste

Fried Lobster Tails:

• Vegetable oil, for frying
• 1/2       cup all-purpose flour
• 1/2       teaspoon kosher salt, divided
• 1/2       teaspoon freshly ground black pepper, divided
• 1/4       teaspoon garlic powder
• 1/4       teaspoon smoked paprika
• 1          large egg
• 1          tablespoon water
• 2          dashes hot sauce
• 1/4       cup potato chips, finely blended in food processor
• 1/3       cup panko breadcrumbs
• 1          tablespoon minced flat leaf Italian parsley
• 2          Omaha Steaks lobster tails (5 ounces each)

Cheeseburgers:

• 1          pound Omaha Steaks premium ground beef
• salt, to taste
• freshly ground black pepper, to taste
• 2          tablespoons unsalted butter, at room temperature
• 2          brioche buns
• 2          slices yellow cheddar cheese
• 3          leaves romaine lettuce, shredded

1. To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well incorporated. Season with salt, to taste.
2. To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan about 1/2-inch deep.
3. In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well incorporated. Set aside.
4. In separate medium bowl, whisk egg, water and hot sauce. Set aside.
5. In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well incorporated. Set aside.
6. Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.
7. Toss halved lobster tails in flour mixture first, egg mixture second then potato chip mixture third, coating thoroughly.
8. Fry lobster tails 3-4 minutes on each side until golden brown and cooked through. Close grill lid between flipping.
9. To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2 pound patties, each about 1/2-inch thick.
10. Using thumb, make dimple in center of each patty to help cook evenly.
11. Season both sides of burger with salt and pepper, to taste. Spread butter on each cut side of buns.
12. Grill burgers 4-5 minutes per side for medium doneness.
13. Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.
14. To assemble: Place desired remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.
     

New York Strips Oscar-Style

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 30 minutes
Cook time: about 3 1/2 hours
Servings: 4

Sauteed Asparagus:

• 1/2       pound jumbo asparagus (about 1 bunch), blanched in salted boiling water
• 3          tablespoons olive oil
• 2          garlic cloves, minced
• 2          tablespoons minced shallots
• salt, to taste
• freshly ground black pepper, to taste

Bearnaise Sauce:

• 1/4       cup white wine vinegar
• 2          tablespoons minced shallots
• 1          tablespoon chopped tarragon
• 3          egg yolks
• 2          tablespoons water, plus additional for boiling, divided
• 2          dashes hot sauce
• 12        tablespoons unsalted butter, melted
• salt, to taste
• freshly ground black pepper, to taste

Jumbo Lump Crab Meat:

• 1          pound jumbo lump crab meat
• 2          tablespoons kosher salt

New York Strip Steaks:

• 4          Omaha Steaks Private Reserve or Butcher’s Cut New York Strips (10 ounces each)
• salt, to taste
• freshly ground black pepper, to taste
• water
• 4          tablespoons grapeseed oil
• 4          tablespoons unsalted butter
• 3          garlic cloves
• 2          fresh thyme sprigs

1. To make asparagus: Cut asparagus stalks into 1/4-inch pieces. Heat large pan over medium-high heat and add olive oil.
2. Add garlic and shallots to pan; lightly saute about 20 seconds, or until fragrant.
3. Add asparagus to pan; saute about 2 minutes until lightly browned. Add salt and pepper, to taste.
4. To make bearnaise sauce: In small saucepan, bring vinegar, shallots and tarragon to boil then reduce to simmer 3-4 minutes until reduced by about half. Cool to room temperature.
5. Bring medium pot half full of water to slow boil.
6. In small bowl, whisk egg yolks, vinegar reduction, water and hot sauce until well incorporated.
7. Place bowl over pot of boiling water and continue whisking ingredients until it starts to emulsify and becomes sauce-like. Alternate whisking on and off heat every 30 seconds to prevent eggs from scrambling.
8. Gradually add melted butter, continuously whisking until sauce becomes rich with ribbony consistency and sets up. Season with salt and pepper, to taste. If too thick, add 1 tablespoon water at a time and whisk to desired consistency.
9. To make crab meat: In medium bowl, lightly toss crab meat with salt until well coated.
10. To make steaks: Pat steaks dry with paper towels and season heavily with salt and pepper, to taste. Bring steaks to room temperature.
11. Place sous vide immersion circulator in pot of water and set to 5 F below target doneness.
12. Place seasoned steaks in sous vide bag or zip-top bag and cook 2 hours.
13. Remove bag and remove steaks from bag. Pat steaks dry with paper towels.
14. Warm large cast-iron pan over high heat and add oil. Add steaks, butter, garlic cloves and thyme leaves. After about 1 minute, steaks should start to brown.
15. Flip steaks and baste with butter until caramelized. Remove steaks from pan and rest 7-8 minutes.
16. To assemble: Place asparagus on bottom of plate. Top with steaks (whole or sliced), crab meat and bearnaise sauce.

Source: Omaha Steaks

(Family Features) As families spend more time at home, Americans are finding comfort in a surprising source: bread. In fact, a 20-year trend of declining grain food consumption has been reversed.

A national study by the Grain Food Foundation suggests that the turnaround is more than a one-time sales blip due to pantry loading. In reality, consumers count bread among their top comfort foods. The study revealed one-third of Americans named pasta and bread as foods that are comforting during a stressful time.

In addition to the comforting flavor, this trend provides valuable nutritional benefits. As a part of many healthy eating plans, bread and pasta are nutritionist approved and provide nutrients needed for healthy aging such as B vitamins, magnesium, selenium, iron, folate and fiber.

“For years, we’ve been telling consumers that grain foods are the foods we love that love us back,” said Christine Cochran, executive director of the Grain Foods Foundation. “The stress has given us permission to enjoy bread and pasta again, but unlike most comfort foods, consumers recognize that grains have nutritional value.”

The highest-ranking comfort foods were ice cream; baked goods like cakes, cookies and pastries; salty snacks; candy; and fast food. However, when asked to identify comfort foods with nutritional advantages, consumers identified bread and pasta as the top two.

Beyond identifying comfort foods and their nutritional value, consumers also expressed worry that bread is in short supply right now.

“We can all rest assured that there is enough supply of grain food products in this country,” Cochran said. “Shoppers may be experiencing some sporadic unavailability of certain high-demand items. However, manufacturers are working closely with retailers to make sure that out-of-stocks are short lived. Consumers will be able to buy their favorite grain-food products and eat them, too.”

To learn more about the role of grain foods in a healthful diet, visit GrainFoodsFoundation.org.

Avocado Veggie Sandwich

Recipe courtesy of the Grain Foods Foundation
Prep time: 10 minutes
Servings: 2

• 1/2       ripe avocado, peeled
• 1          tablespoon fresh lemon juice
• 1/8       teaspoon salt
• 4          slices bread
• 4          slices tomato
• 8          slices cucumber
• 12        slices sweet bell pepper
• 2          tablespoons red wine vinegar
• 2          lettuce leaves

1. In small bowl, combine avocado, lemon juice and salt. Spread mixture evenly over two bread slices.
2. Place tomatoes, cucumber and peppers on covered surface. Drizzle with vinegar.
3. Layer lettuce, tomato, cucumbers and peppers evenly between slices of bread, creating two sandwiches.

Panzanella Bagel Salad

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 5 minutes
Servings: 6

• 2          medium Roma tomatoes, seeded and diced
• 1 1/4    cups canned diced tomatoes, undrained
• 1/4       cup green bell pepper, diced
• 1/4       cup cucumber, peeled, seeded and diced
• 2          tablespoons red onion, diced
• 2          tablespoons Parmesan cheese, grated, plus additional (optional)
• 1          tablespoon balsamic vinegar
• 2          tablespoons fresh basil, chopped
• 2          bagels (4 ounces each) cut into 2-inch pieces, toasted
• assorted greens (optional)

In medium bowl, mix tomatoes, canned tomatoes with juice, green pepper, cucumber, onion, cheese, vinegar and basil.

Add toasted bagel pieces; toss gently. Marinate, covered, in refrigerator 1 hour. Serve within 1 hour after marinating. Sprinkle with additional cheese and serve on bed of assorted greens, if desired.

Rotini with Sausage and Mushrooms

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 18 minutes
Servings: 8

• 1          box (13 1/4 ounces) whole-grain rotini
• 1          tablespoon olive or vegetable oil
• 1          pound chicken sausage, sliced
• 1          cup leeks, thinly sliced
• 1          cup green onions, thinly sliced
• 2          cups mushrooms, sliced
• 1          cup chicken stock
• 1/4       cup parsley chopped
• 6          leaves from tarragon sprigs, chopped
• 1          cup Romano cheese grated
• Parmesan-Romano cheese (optional)

1. Prepare rotini according to package directions. Drain and transfer to large bowl.
2. In large skillet, heat oil over medium heat. Cook sausage 2-3 minutes, or until well browned. Add leeks, onions and mushrooms; cook until tender. Add chicken stock and simmer 3-5 minutes, or until hot. Fold sausage mixture into warm pasta. Add parsley, tarragon and Romano cheese; toss again. Top with Parmesan-Romano cheese, if desired.

Cheesy Black Bean Toast with Pico de Gallo

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 15 minutes
Servings: 4

• 6          Roma tomatoes, diced
• 1⁄2       medium onion, finely chopped
• 1          clove garlic, finely minced
• 2          serrano or jalapeno peppers, finely chopped
• 3          tablespoons fresh cilantro, chopped
• 1          lime, juice only
• 1⁄8       teaspoon oregano, finely crushed
• 1⁄8       teaspoon salt (optional)
• 1⁄8       teaspoon pepper
• 1⁄2       Hass avocado, diced
• 4          bolillos (6 inches) or large Kaiser rolls, sliced in half lengthwise
• 1          can (16 ounces) seasoned low-fat refried black beans
• 2          cups shredded Chihuahua or mozzarella cheese

1. Heat oven to 350 F.
2. In medium mixing bowl, combine tomatoes; onion; garlic; peppers; cilantro; lime juice; oregano; salt, if desired; pepper; and avocado; set aside.
3. On medium platter, split rolls. With medium spatula, spread refried beans onto each bread half; sprinkle cheese among bread.
4. Bake 5-8 minutes, or until cheese is melted and hot.

Source:  Grain Foods Foundation

(Family Features) Most parents face the same mealtime dilemma - making affordable and convenient food that the whole family will like. Time is short, palates are picky and some fear it will cost too much to put real food on the table.

For recipes and how-to videos, visit the Real Food Project at www.Hellmanns.com or www.BestFoods.com.

Pimento (Red Pepper) Cheese-Bacon Burgers

A Bobby Flay Recipe
Prep Time: 15 minutes / Chill Time: 30 minutes
4 servings

• 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne powder
• 1/4 pound extra sharp white cheddar cheese, coarsely grated
• 1/4 pound extra sharp yellow cheddar cheese, coarsely grated
• 1/3 cup drained and finely chopped roasted red peppers or piquillo
• 1-1/2 pounds lean ground beef
• 4 hamburger buns
• 8 thick slices double smoked bacon, crisp-cooked

1. Combine mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
2. Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
3. Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.

Smoked Chile Cole Slaw

A Bobby Flay recipe
Prep Time: 10 minutes
Chill Time: 20 minutes
4 servings

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 2 tablespoons chipotle peppers in adobo sauce
• 2 tablespoons fresh lime juice
• 2 teaspoons honey
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 1 medium head green cabbage, finely shredded
• 2 large carrots, finely shredded
• 1 small onion, halved and thinly sliced
• 1/4 cup chopped fresh cilantro

1. Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.

Goat Cheese Crostini With Grape Salsa

A Bobby Flay Recipe
Prep Time: 20 minutes
Stand Time: 30 minutes
Cook Time: 8 minutes
6 servings

• 1 cup red grapes, diced
• 1 cup blue and/or black grapes, diced
• 1/2 small red onion, finely chopped
• 1 jalapeño pepper, finely chopped
• 3 tablespoons chopped fresh cilantro or flat-leaf parsley, plus leaves for garnish
• 2 tablespoons red wine vinegar
• 4 slices whole grain bread, quartered, OR 1 baguette, thinly sliced into 16 pieces
• 6 ounces herbed goat cheese, slightly softened
• 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise

1. Combine grapes, onion, jalapeño pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
2. Preheat oven to 375°F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
3. Combine goat cheese with mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.

Grilled Potato Wedges With Malt Vinegar-Tarragon Dip

A Bobby Flay Recipe
Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 25 minutes
6 servings

• 2/3 cup PLUS 1 teaspoon malt vinegar
• 1-1/2 cups Hellmann's® or Best Foods® Real Mayonnaise
• 1 tablespoon chopped tarragon
• 5 Russet or all-purpose potatoes, scrubbed
• 1/4 cup canola oil
• 2 tablespoons finely chopped flat-leaf parsley

1. Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. Remove saucepan from heat and let cool 5 minutes.
2. Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes.
3. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices.
4. Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.

Mayonnaise mixture is also delicious with hot cooked chicken fingers or fish.

Source: Hellmann's