Celebrating Nebraska from the Grill

Welcome to Nebraska, the 37th state to join the Union. Nebraska is unique in that it is the only state which does not officially recognizes party affiliation within its Legislative body. There are 49 members of the Nebraska Legislation, making it the smallest legislative body of any state. Yet when you look at population, Nebraska ranks 25th in the country.

Every state has its share of fun facts. But did you know that in 1927, Edwin E. Perkins of Hastings, Nebraska invented America’s kid-approved powdered drink, Kool-Aid? Nebraska was once called “the Great American Desert”, yet Nebraska has more miles of river than any other state. And the world’s largest indoor rainforest, The Lied Jungle at Henry Doorly Zoo in Omaha. And better still, the world’s larges hand-planted forest, Halsey National Forest near Thedford is over 90,000 acres and growing. So much for dessert. We can all thank Nebraska for Arbor Day and 9-1-1.

And just for the record, Nebraska State Law forbids women from wearing blue hats that would scare a timid person while eating onions in public. I guess you can wear scary hats, so long as you don’t eat an onion at the same time.

I have just one question – who determines if a hat is scary enough to upset a timid person? And how timid does a person need to be? Okay, two questions.

Nebraska is known for hogs and corn. Seems fitting that we honor this day with Grilled Pork and Cob Corn. Enjoy!

Nebraska Menu
Grilled Hard Cider Pork Tenderloin
Bacon-Wrapped Grilled Corn
Skillet Griddle Garlic Bread

Green Leaf Tomato Toss Salad

Triple Chocolate Brownie Sundaes

Grilled Hard Cider Pork Tenderloin

2 (1-1/2 lb) Pork Tenderloins

Trim any excess fat and silverskin from the tenderloins, set aside.

Hard Cider Marinade
4 Garlic Cloves
2 Shallots
1/4 cup Whole Grain Mustard
1/3 cup Apple Cider Vinegar
1/4 cup Honey
1/2 cup Brown Sugar
12 oz Hard Cider

Peel and finely mince garlic, set aside. Peel and finely mince shallow, set aside.

Combine mustard, vinegar, honey, garlic, shallow, brown sugar and hard cider; whisk well. Place the two pork tenderloins in a gallon zip top bag and the pour in the marinade. Press out any extra air and seal tightly. Refrigerate for at 4 hours, or up to 8 hours.

Heat outdoor grill to 400 degrees. Remove the tenderloin from the marinade and shake off any excess shallot or garlic pieces. Reserve the marinade and set aside. Place the tenderloin on the grill.

Grill for 3 minutes, rotate a quarter turn for grill marks, cook another 2 or 3 minutes. Flip over, grill for 3 minutes, rotate a quarter and grill 2 or 3 minutes longer. Continue to grill, rotating and flipping to reach an internal temperature of 145 degrees. Remove from the grill and allow to rest for 5-10 minutes.

While the tenderloin is resting, make the glaze.

Buttery Marinade Glaze
2 tablespoons Butter
2 tablespoons Flour
2 cups Reserved Cider Marinade

Melt the butter in a large skillet over medium high heat. Whisk in the flour and cook until well combined (1-2 minutes). Pour 2 cups of the reserved marinade into the skillet and whisk. Bring the sauce up to a boil and reduce the heat. Allow the sauce to simmer for 3-5 minutes.

Slice the pork tenderloin against the grain into 1/2 inch thick medallions. Top with a spoonful of the glaze before serving.

Bacon-Wrapped Grilled Corn
8 large ears Sweet Yellow Corn
8 strips Bacon
2 tablespoons Chili Powder
Butter for serving
Salt to taste

Husk corn, clean well. Trim tips. Pat dry.

Wrap each ear of corn with a bacon strip; place on a piece of heavy-duty foil. Sprinkle with chili powder. Wrap securely, twisting ends to make handles for turning.

Grill corn, covered, over medium heat 20-25 minutes or until corn is tender and bacon is cooked, turning once.

Skillet Griddled Garlic Bread
1/2 cup Butter, soft
1/4 cup Mayonnaise
1/2 teaspoon Roasted Garlic
Pinch Salt
1 teaspoon Parsley Flakes
1 loaf French Bread
Canned Parmesan Cheese (Green Can)

If you have a griddle for your grill, use it. If you have a side burner and a skillet, that’s great too. If not, no biggie. Anyway you make the bread is fine.

In a small bowl combine the butter, mayonnaise, garlic salt and parsley. Stir it all together until well combined. 

Trim ends from the French bread, then slice into slices about 1 inch thick or so. Butter both sides of each piece of bread. 

Heat a large skillet or griddle over medium-high heat. Once hot, lay several slices onto the pan to toast. 

Sprinkle Parmesan cheese over the top of each piece of bread. Carefully tap it in to be sure it sticks to the buttery spread. 

When the bottoms of the slices are golden brown, flip them over and let them get browned on the other side. 

Place in a bread basket, wrap in linen napkins and keep warm until ready to serve.

Green Leaf Tomato Toss Salad
1 head Green Leaf Lettuce
Handful Red Grape Tomatoes
Handful Yellow Grape Tomatoes
1/2 Red Onion
1 Cucumber
2 Green Onions
Salt to taste
Fresh Black Pepper

Tear lettuce leaves, wash and spin or pat dry. Scatter lettuce leaves on a platter.

Scatter red grape tomatoes. Cut yellow tomatoes in half, scatter over the lettuce.

Cut red onion from tip to root. Reserve half the onion for another purpose. Peel remaining half. Thinly slice, scatter slices over the salad.

Cut cucumber in half lengthwise. Cut in half in half again lengthwise. Cut each quarter into bite-size pieces. Scatter over salad.

Snip green onion over salad. Toss to blend. Season with a pinch of salt and a twist or two of fresh black pepper.

Serve with favorite dressings on the side.

Triple Chocolate Brownie Sundaes
Chocolate Brownies

1/3 cup Dutch-processed Cocoa Powder
1/2 cup Boiling water
2 tablespoons additional Boiling water
2 oz unsweetened Chocolate, chopped
4 tablespoons Butter, melted
1/2 cup Vegetable Oil
2 tablespoons additional Vegetable Oil
2 large Eggs
2 Egg Yolks
2 teaspoons Vanilla Extract
2 1/2 cups Sugar
1 3/4 cups Flour
3/4 teaspoon Salt
6 oz mini Semi-sweet Chocolate Chips

Adjust oven baking rack to the bottom and heat the oven to 350 degrees. Line a 9 x 13 inch pan with foil to create a sling for the brownie batter. This will make it easier to remove the brownies from the pan. Just place a piece of foil in one direction, then place a piece of foil going the opposite direction. Allow the foil to hang over the sides. Spray the foil with non-stick cooking spray.

In a large bowl, combine the boiling water and the cocoa powder. Use a whisk to stir until the cocoa powder is dissolved.

Add in the unsweetened chocolate, and whisk until all of the chocolate is melted. To the melted chocolate mixture, add melted butter and oil. Whisk to blend.

Add eggs, egg yolks, and vanilla. Whisk to blend wet ingredients.

In another bowl, mix sugar, flour, and salt. Stir until dry ingredients into wet ingredients until all are combined.

Fold in mini semi-sweet chocolate chips. Use a spatula to scrape the batter into the pan lined with foil.

Bake on the bottom rack for 30 to 35 minutes. Insert a toothpick to check for doneness, you want some moist crumbles to be on the toothpick which means they are cooked just right. If the toothpick comes out clean, you’ve overcooked the brownies.

Remove the brownies from the oven and transfer the pan to a wire rack and cool for about 90 minutes. Then, use the foil overhang to lift the brownies out of the pan. Allow the brownies to continue to cool for an additional 60 minutes.

While the brownie cools, make sauce for Sundaes. When ready to serve, cut the brownies into 3-inch squares.

Sundae Sauce
3/4 cup Semi-sweet Chocolate Chips
1/2 cup Evaporated Milk
2 tablespoons Brown Sugar
2 teaspoons Butter
1/2 teaspoon Vanilla Extract

In a large saucepan, combine the chocolate chips, milk and brown sugar. Cook and stir over medium heat for 5 minutes or until chocolate is melted and sugar is dissolved. Remove from the heat; stir in butter and vanilla until smooth.

Ice Cream Finish
1/2 cup chopped Pecans
6 scoops Vanilla or Butter Brickle Ice Cream

Roughly chop pecans and set aside.

Drizzle some of the sauce into dessert bowls or plates. Place a brownie square in the center of each bowl.

Top each square with a scoop of ice cream. Drizzle with more sauce, garnish with chopped pecans and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: