top-rated menu: Enjoy Dinner Outside

Slow the pace of the day, and settle onto a breezy porch.

WEEKEND SUPPER

Serves 6

Grilled Maple Chipotle Pork Chops on Smoked Gouda Grits

Steamed broccoli

Dinner rolls

Mocha-Chocolate Shortbread with vanilla or coffee ice cream

Make supper with your family or friends an escape from the norm. Set up the table in an unexpected place-the front porch, if you have one, or in the backyard. These recipes offer familiar foods with a dash of style, certain to spoil diners "vacationing" at your house for the evening. SHIRLEY HARRINGTON

GRILLED MAPLE CHIPOTLE PORK CHOPS ON SMOKED GOUDA GRITS

MAKES 6 SERVINGS

PREP: 10 MIN., GRILL: 20 MIN.

We adapted this recipe from one of the finalists in our 2002 Cook-Off recipe contest.

½ cup barbecue sauce

½ cup maple syrup

2 chipotle peppers in adobo sauce, seeded and minced

1 teaspoon adobo sauce from can

6 (1 ¼-inch-thick) bone-in pork loin chops

1 teaspoon salt

1 teaspoon pepper

Smoked Gouda Grits

WHISK together first 4 ingredients, and set aside.

SPRINKLE pork chops evenly with salt and pepper.

GRILL, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning once. Baste with half of barbecue sauce mixture the last 5 minutes of cooking or when meat thermometer registers 145°.

SPOON Smoked Gouda Grits evenly onto 6 serving plates; top each with a pork chop, and drizzle evenly with remaining barbecue sauce mixture.

Smoked Gouda Grits:

MAKES 6 TO 8 SERVINGS

PREP: 5 MIN., COOK: 10 MIN.

Buy a 7-ounce wheel of smoked Gouda cheese to get the right amount.

6 cups low-sodium chicken broth or water

2 cups milk

1 teaspoon salt

½ teaspoon ground white pepper

2 cups uncooked quick-cooking grits

1 2/3 cups shredded smoked Gouda cheese

3 tablespoons unsalted butter

BRING first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add cheese and butter, stirring until melted.

BOB GADSBY

GREAT FALLS, MONTANA

MOCHA-CHOCOLATE SHORTBREAD

MAKES 50 TRIANGLES

PREP: 15 MIN., BAKE: 20 MIN., COOL: 30 MIN.

1 ¼ cups all-purpose flour

½ cup powdered sugar

2 teaspoons instant coffee granules

2/3 cup butter or margarine, softened

½ teaspoon vanilla extract

2 cups (12 ounces) semisweet chocolate morsels, divided

Vanilla or coffee ice cream (optional)

COMBINE first 3 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixer until blended. Stir in 1 cup chocolate morsels.

PRESS dough into an ungreased 9-inch square pan; prick dough with a fork.

BAKE at 325° for 20 minutes or until lightly browned. Sprinkle remaining 1 cup morsels over top, and spread to cover. Cut shortbread into 25 (about 1 ¾-inch) squares; cut each square into 2 triangles. Let cool 30 minutes in pan before removing. Serve with ice cream, if desired.

JEAN BRISCOE

LOUISVILLE, KENTUCKY

Copyright Southern Progress Corporation Jul 2004
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