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For many, the thought of a huge Easter dinner that takes hours to prepare and minutes to devour is truly overwhelming. However, there's no rule that says you have to make a meal that has fussy dishes that test your patience and resolve. In fact, with Easter marking a major springtime feast, it's the perfect time to embrace cooking methods that are quick and easy. It's time to dust off the grill and pull out the steamer. This menu's so simple that you can even make a lot of things in advance. Now that's a Happy Easter!!!
Using the grill to cook a lean cut of meat like pork tenderloin means easy work that's done in minutes, rather than hours. What a wonderful Easter present!
2/3 c. maple syrup
1/4 c. minced chipotle chilies in adobo sauce (look for them in the Latin section of your grocery store) OR 1/4 c. grainy mustard
2 T. minced shallots
1 T. salt
1 T. paprika
2 lbs. pork tenderloin
Combine the maple syrup, chilies or mustard, shallots, salt and paprika in a large resealable plastic bag. Add the tenderloins and marinate in the refrigerator for 4 to 24 hours.
Prepare the grill and grill the meat directly over a medium flame for about 20 minutes or until the internal temperature registers 150 degrees. Remove the meat to a platter and cover tightly with foil. Allow to rest for 10 minutes before slicing and serving.
Baby potatoes are tender and show a hint of the bounty to come in the months ahead. What a perfect way to celebrate spring.
3 lbs. baby potatoes
3 shallots
1/4 c. olive oil
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. crushed rosemary
Preheat the oven to 450 degrees.
Wash the potatoes and slice in half. Mince the shallots. Combine them with the potatoes in a plastic resealable bag and add the remaining ingredients. Toss to coat evenly. Pour the mixture into a shallow baking dish and roast for 30 minutes, mixing once about halfway through.
