Cooking with Chef Tom: Grillin' and Chillin'

Here are the recipes from Chef Tom for Grillin' and Chillin':

Flank & Prosciutto Strata Skewers
Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 4 oz prosciutto
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp rosemary, chopped
• Salt & pepper

Instructions

1. Marinate steak: Toss flank steak with olive oil, garlic, rosemary, salt, and pepper. Let sit 30 minutes.
2. Assemble skewers: Alternate steak and prosciutto folds.
3. Grill: Medium-high heat, 2–3 minutes per side until steak is just.
4. Serve: Drizzle lightly with olive oil or balsamic reduction if desired.

Grilled Fennel & Shrimp Salad
Ingredients

• 1 lb large shrimp, peeled & deveined
• 2 fennel bulbs, sliced into wedges
• 2 each grapefruit, supremed (sectioned)
• 4 cups arugula
• 1 lemon (zest + juice)
• 3 tbsp olive oil
• 1 tsp honey
• Salt & pepper

Instructions

1. Toss fennel with olive oil, salt, and pepper. Grill 5–6 minutes until tender and charred.
2. Toss shrimp with olive oil, salt, and lemon zest. Grill 2 minutes per side.
3. Whisk lemon juice, honey, and olive oil for dressing.
4. Combine arugula, fennel, grapefruit and shrimp. Toss with dressing and serve warm.

Grilled Lemon Sorbet (Palate Cleanser)
Ingredients

• 2 cups lemon sorbet (store-bought or homemade)
• 2 lemons, halved
• 2 tbsp sugar

Instructions

1. Sprinkle lemon halves with sugar.
2. Grill cut-side down for 2–3 minutes until caramelized.
3. Scoop sorbet into small bowls.
4. Squeeze grilled lemon over the sorbet and serve immediately.

Charbroiled Pork Chop with Grilled Gorgonzola Polenta & Berry Chutney
Ingredients
Pork & Polenta

• 4 bone-in pork chops
• 2 tbsp olive oil
• Salt, pepper, smoked paprika
• 1 tube prepared polenta, sliced into rounds

Berry Chutney

• 2 cup fresh berries, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1/2 tsp ginger
• Pinch salt

Instructions
Chutney (make ahead):

1. Combine all ingredients in a saucepan.
2. Simmer 15–20 minutes until thick and jammy. Cool.

Pork & Polenta:

1. Season pork with oil, salt, pepper, paprika.
2. Grill pork chops 5–6 minutes per side (145°F internal).
3. Brush polenta with oil and grill 3–4 minutes per side until crisp.

Serve: Plate pork over polenta and top with pear chutney.

Grilled Pear & Mascarpone Ice Cream with Roasted Pine Nuts
Ingredients
Pears

• 2 pears, halved and cored
• 2 tbsp honey
• 1 tsp cinnamon

• 1/2 cup roasted pine nuts
• Vanilla bean ice cream (for serving)

Instructions
Grilled Pears:

1. Brush pears with honey and sprinkle with cinnamon.
2. Grill cut-side down for 4–5 minutes until caramelized.

Serve: Plate warm pears with ice cream and spoon roasted pine nuts over top.