Written by: Roscoe |  Print this post and share it with your buddies!

The Menu:

Grilled Pork Tenderloins with Apricot Bourbon Glaze

Grilled Kielbasa

Red Cabbage

Grilled Baby New Potatoes

Sauteed Corn w/Bacon, tomato, garlic and honey

It’s Easter

And chances are you’ll be getting together with the family instead of the guys, but that doesn’t mean your dinner has to be boring. In fact, if the people around you know you belong to Club Roscoe, you’ve probably already been tapped as head Easter Chef. And why not? You’re practicing all kinds of great techniques here, so it’s time to share. But first…

Good Friday Golf

For a lot of guys, Good Friday is more than a solemn religious day. It’s solemn, all right, but mostly because you’re finally out on the golf course for the first round of the year (if it’s not snowing like it sometimes does in Michigan), and you can’t remember if you usually hit your pitching wedge ninety yards or if maybe you’ve gained a few pounds over the winter and lost some strength and maybe should go to the nine for that first chip up. Well, you’ll figure it out, usually after a few beers in the clubhouse afterward. And once you’ve recovered…

Back To Easter Dinner

It’s Easter Saturday, and you’re moving slow, but it’s always fun to go to the butcher (or your local Costco) and order up some meat. Sure, you could go the usual Easter baked ham route, but just as you got your golf clubs out of the closet, it’s time to fire up the grill. Not everyone grills all year round like Roscoe, so make sure the propane tank is full (Roscoe recommends a full spare on hand at all times) and in good working order. Get your pork tenderloins home and marinate ‘em overnight in the fridge.

Marinade:

Easy marinade

Your favorite dry rub – worked in so it sticks

olive oil

Worcestershire

Cholula

1 gallon storage bag

tongs (for grilling, don’t be sticking a fork in this stuff)

Take ‘em out at least a half hour before you grill ‘em, so they’re room temp. While that’s happening…

Apricot Bourbon Glaze:

apricot jelly or preserves – a few heaping spoonfuls

pepper jelly – a dollop or two (there are all kinds of pepper jellies out there, go for it)

honey mustard (again, there are all kinds, you can’t go wrong here) – a few healthy spoonfuls

bourbon – you be judge (probably a swift jigger or two will do it)

Mix it all together in a saucepan on low to medium heat. Keep tasting and adding stuff (the concept here is to have fun, so feel free to add anything you think will make it taste good). Usually by the time you’re happy with it the alcohol has cooked off (in case you’re worried about the kids getting a little tipsy on Easter) and you can let it sit until you’re ready for it.

The Sides

You’ve drizzled olive oil on your potatoes (get ‘em out of the can, or use small red potatoes, microwaved about halfway), along with salt, pepper, maybe some Rosemary or smoked paprika (a little Cholula wouldn’t hurt, either), and you’re grilling them up until they’re crispy. Keep ‘em on the top warming rack while you grill the pork.

The Corn:

1 ear of corn per person, shucked with corn sliced off

a few strips of bacon, chopped

a handful or two Cherry Tomatoes, cut in half

red onion or shallot (small), sliced thin

garlic (a few good sized cloves), minced or chopped

honey

pecorino romano (grated) – just a little to sprinkle lightly

olive oil

spices

Worcestershire – a few shakes

Cholula chili lime – two or three shakes

Saute’ the bacon, then drain at least half of the fat, add the onion (or shallot) and garlic, saute’ a few minutes with Worcestershire, then add the corn. Season with salt and pepper and Cholula chile lime, and saute’ until corn is cooked through but still firm and a little crunchy. Add the tomatoes and a spoonful or two of honey, give it a few stirs – tomatoes will get warm quickly – then sprinkle in the cheese and pour it all into a serving bowl.

Crispy Kielbasa

Quite possibly one of the easiest things on the planet to cook (the goodness to effort ratio is phenomenal). Grill it till it’s crispy and keep it on the top rack (or cover with foil until you’re ready to eat) while you do the pork. Don’t forget to have some good mustard and/or horseradish on the table.

Red Cabbage

See “Roscoe’s Kapusta Burger” for the recipe – quadruple everything – make it a day ahead and heat it up slowly, stirring frequently. It’s even better the next day.

Sear The Tenderloins

Once you get a good sear on all sides, turn down the heat a little and grill until the meat gives just a little to the touch (140 internal temp if you’re using a meat thermometer), basting with the glaze after every turn. When they’re done, brush on more of the glaze and let rest.

Bring It All To The Table

At this point it’ll all smell and look so good that you’ll barely get in the prayer, so don’t let any of the kids get too close with the sharp knives. You’ve got bread and wine with the meal, and all those chocolate Easter eggs for dessert (or maybe you got your mom to bake an apple pie), so dig in, have a Happy Easter, and keep…

Cookin’ With Roscoe.