Grilled-TenderloinGrilled Summer Corn Soup

Serves 4 to 6

3 ears fresh summer corn, shucked and cleaned
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1⁄2 cup crumbled loose sweet Italian sausage
3 scallions, chopped
4 cups pork stock (use prepared or see book for recipe)
1 tablespoon arrowroot or cornstarch
2 tablespoons rice vinegar
3 large radishes, thinly sliced
Kosher salt
Freshly ground black pepper
Sesame oil

Preheat a grill or indoor grill pan to hot.

Brush the ears of corn with oil and place them on the grill. Cook for 5 minutes, turning, until grill marks appear on all sides. (The corn kernels should stillGrilled-Summer-Corn be a bit hard; you are merely adding color and grill flavor to the corn.) Remove the ears from the grill and let them cool. When they are cool, run a knife down the cobs to remove the kernels. Set the kernels aside.

In a medium saucepan over medium heat, cook the butter and sausage for 5 minutes, or until the sausage is lightly browned. Stir in the scallions and cook, stirring for 2 minutes. Add the stock and bring to a simmer.

Meanwhile, combine the arrowroot with 2 tablespoons water in a small bowl. Add the mixture to the simmering broth and whisk for 30 seconds. Simmer for 5 minutes more, then stir in the vinegar, corn kernels, and radishes and cook to heat through. Salt and pepper to taste. Serve hot with a drizzle of sesame oil on top.

TD&N Nutrient Analysis (based on 6 servings): Calories: 160; Total Fat: 9 g; Saturated Fat: 1 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 1 g; Cholesterol: 25 mg; Sodium: 961 mg; Carbohydrates: 12 g; Fiber: 2 g; Protein: 10 g (Note: Using reduced-sodium broth lowers the sodium by 300 milligrams.)

Prosciutto-Pretzel-KnotsProsciutto Pretzel Knots

Yields 20

No need to pour yourself a pint of beer to go with these stout-infused prosciutto pretzels and lapping mustard—but

it won’t hurt.

1 packet active dry yeast
11⁄2 cups warm milk
1 tablespoon sugar
31⁄2 cups all-purpose flour
1 teaspoon Kosher salt
4 ounces prosciutto, chopped
1 tablespoon olive oil
12 ounces Guinness Pub Draught or other stout beer
2 tablespoons baking soda
1 large egg, beaten together with 1 tablespoon water
Coarse salt

In a large mixing bowl, combine the yeast,milk, and sugar and set aside for 10 minutes,or until it foams.

In a food processor, combine the flour and kosher salt. With the motor running, slowly add the yeast mixture until just combined. Add the prosciutto and pulse until the dough forms a ball and cleans the side of the work bowl. Drizzle the large mixing bowl with the oil and put the dough ball inside. Oil the top of the dough ball, cover the bowl with a cloth,and let the dough rise for one hour, until it has doubled in size.

Grease a baking sheet and set aside.

Punch the dough down with your fist and divide it into 20 balls. Roll each ball into a 5-inch-long rope and tie into a loose knot. Put the pretzel knots on the prepared baking sheet and let them rise for 20 to 30 minutes, until nearly doubled in size. Preheat the oven to 400˚F. Place a cooling rack atop a baking sheet and set aside. Line a baking sheet with parchment and set aside.

In a large, deep pan, bring six cups of water, the beer, and baking soda to a low boil. Slide two or three pretzel knots at a time into the stout water and cook for 30 seconds per side, flipping the pretzels gently. Remove with a slotted spoon to the cooling rack to drain. Place the drained pretzels on the parchment-lined baking sheet. Brush them with the egg wash, and sprinkle them lightly with coarse salt. Bake for 12 to 15 minutes, until golden brown. Serve warm with Stout Mustard.

TD&N Nutrient Analysis (per pretzel): Calories: 123; Total Fat: 2 g; Saturated Fat: 1 g; Polyunsaturated Fat: 0 g; Monounsaturated Fat: 1 g; Cholesterol: 17 mg; Sodium:638 mg; Carbohydrates: 19 g; Fiber: 1 g; Protein: 5 g