This is a Brown family favorite. It makes for a great meal
on a Tuesday or on the weekend. The spicy/sweet dry rubbed pork and mellow richness of the squah in this meal pairs well with a chilled, crisp,
tart, apple and citrus flavored chardonnay or a crisp, green hard apple cider
like Woodchuck’s “GrannySmith” or a Woodchuck "Dry and Dark".
Rubbed Pork tenderloin
Combine equal parts: garlic, onion powder, cumin and paprika.
1 half part cayenne pepper, salt and black pepper. 2 parts dark brown sugar. Grill
over medium charcoals until done. Let it form a crust. Flipping once. Let rest
6-10 minutes before slicing against the grain.
Stuffed squash
4 whole yellow summer squash (small to medium in size)
Boil squash until tender, do
not over boil. Let cool. Cut lengthwise, be careful to not ruin the
squash as you remove the innards as you will need to fill them later. Remove
innards of the squash and reserve. Combine all ingredients in a bowl and fill
the squash with the mixture. Grill over medium to low charcoal, rotating often
until cheese melts.
Innards from squash
3 Green Onion
1 sleeve Ritz cracker
¼ cup Mayo (made from olive oil)
2 cups Cheddar cheese
1/2 tsp Salt and pepper
Fresh vegetable salad
Combine whatever vegetables you have in your garden and
serve without salad dressing or if you must ruin perfectly fresh veggies then
use a vinaigrette.
