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July 2020: Recipe Roundup

Get grilling!

Staff Reports

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BEEF AND VEGETABLE FOIL PACKET

    6    oz. fully cooked shredded beef or steak, cubed
    6    oz. prepared smoked beef sausage
    1    cup butternut squash, diced
    1    cup zucchini or yellow squash, sliced into ¾-inch pieces and halved
    2    ears sweet corn, quartered
    2    tsp. vegetable oil
    2    tsp. all-purpose seasoning blend, such as Old Bay

Combine beef and vegetables in a large bowl. Add oil and seasoning, tossing to coat.
Preheat grill to medium heat, approximately 350 degrees.

Divide beef and vegetable mixture onto four large squares of heavy-duty aluminum foil. Fold right and left edges in and roll together to close. Fold top and bottom edges in and roll to close each packet. Grill for 10-12 minutes until vegetables are tender.

NOTE: Packets can also be prepared in a 350-degree oven, baking for 10-12 minutes.
RECIPE by North Dakota Beef Commission


 

SMOKY PORK TENDERLOIN TACOS WITH GRILLED CORN SALSA

TACOS
    2    pork tenderloins, 12-16 oz. each
          Corn tortillas
    8    sprigs cilantro, roughly chopped
    2    avocados, sliced
    1    T. red chili powder
    1    T. chipotle chili powder
   ½    T. smoked paprika
   ½    T. white pepper
    1    tsp. black pepper
    1    T. sugar
          Kosher salt, to taste

GRILLED CORN SALSA
    2    large ears corn
   ¼    red onion, diced
    2    tomatoes, diced
    1    jalapeño pepper, seeded and minced
          Lime, juiced
   ⅓    c. cilantro, chopped
          Salt and pepper, to taste

Tacos: Combine chili powders, paprika, peppers, sugar and salt in a bowl and coat the meat with the rub mixture. Cover and marinate for at least 15 minutes, or up to 12 hours or overnight. Place meat on grill over medium-high heat, searing on both sides, about 2-3 minutes per side. After searing, turn off a burner to set up grill for indirect cooking, moving the tenderloins to indirect heat, or continue cooking over low heat. Cook tenderloins until pork temperature registers 145 degrees on a meat thermometer, about 20-27 minutes. Remove from grill.

Let meat rest for 10 minutes. Slice or chop tenderloin into desired form for tacos. Serve with warm corn tortillas, cilantro, salsa and sliced avocados.

Grilled Corn Salsa: Grill corn, husk on, until charred. Then shuck the corn, and grill for a little color, about 2-3 minutes. Cool to touch, then slice corn off the cob. Add corn and remaining ingredients to bowl. Stir and adjust seasonings, to taste.

RECIPE adapted from Pork Checkoff, through partnership with Yummly.


 

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