GRILLED PORK CHOPS WITH HONEY MUSTARD GLAZE

INGREDIENTS

• 2 pounds boneless pork loin chops
• Olive oil, as needed for grilling

Honey Mustard Glaze

• 2 tablespoons spicy brown mustard
• 4 teaspoons honey

Pork Seasonings

• Salt, as needed
• Freshly ground pepper, as needed
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon cayenne powder
• ¼ teaspoon paprika

DIRECTIONS

Honey Mustard Glaze

1. Combine mustard and honey in a small bowl, set aside.

Pork Seasonings

1. Combine all pork seasonings in a small bowl, set aside.

Grilled Pork Chops

1. Generously season each side of the pork loin chops with salt and pepper. Evenly sprinkle ¼ teaspoon of pork seasoning on each side of the pork chops. Lightly drizzle olive oil on both sides of the pork chops. Set aside at room temperature while you heat the grill.
2. Heat grill to medium heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil. Once the grill is nice and hot, add the seasoned pork chops. 
3. Cook pork on each side until an internal temperature of 135-140°F is reached, about 7-8 minutes on each side, depending on the thickness of the pork.
4. When the pork is just done cooking, use a pastry brush to generously glaze each pork chop with the honey mustard mixture. Save the extra glaze for serving on the side of the pork loin.
5. Remove the pork from the grill and transfer to a clean plate. Serve warm with honey mustard glaze.

SPICY SHRIMP WITH CILANTRO AND LIME

INGREDIENTS

• 3/4 tsp. sea salt
• One tsp. paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. curry powder
• 1/8 tsp. cayenne pepper
• 1/8 tsp. cinnamon
• Two lb. large shrimp, peeled and deveined
• Garnish with chopped cilantro and lime wedges

Directions

1. To make the seasoning, mix together the salt, paprika, cumin, curry powder, cayenne and cinnamon. Sprinkle over shrimp and toss to combine.

For grilling

1. Preheat your grill on medium heat and spray with cooking spray to prevent shrimp from sticking. 
2. Thread shrimp on skewers and place on grill for 1 to 2 minutes then turn over and cook an additional 30 seconds to 1 minute, depending on how you like them. 
3. Squeeze lime juice over top and garnish with chopped cilantro, if desired.

For pan frying

1. In a large skillet, melt about a tablespoon of light butter over medium-high heat. 
2. Add shrimp and cook, stirring occasionally for about 3 to 5 minutes. Shrimp should be opaque throughout. 
3. Squeeze lime juice over top and garnish with chopped cilantro, if desired.

Dry-Rubbed Flank Steak With Grilled Corn Salsa

Ingredients

• 2 tablespoons light brown sugar
• 1 tablespoon ancho chile powder
• 1 tablespoon paprika
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 teaspoon English mustard powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin

Steak And Salsa

• 2 tablespoons olive oil, plus more for grill
• 3 ears of corn, shucked
• ¼ red onion, finely chopped
• 1 jalapeño, seeds removed, finely chopped
• 1 pint cherry tomatoes, halved
• 1 cup fresh cilantro, coarsely chopped
• ⅓ cup fresh lime juice
• Kosher salt, freshly ground pepper
• 1½ pounds flank steak

Preparation

Dry Rub

1. Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.

Steak And Salsa

1. Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to 
corn and toss to combine; season with salt and pepper. Set salsa aside.
2. Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 Tbsp. oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. 

3. Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.