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Video: Springtime barbecuing with Sandra Lee

  1. Closed captioning of: Springtime barbecuing with Sandra Lee

    >> sandra lee is here with some recipes "every dish delivers" and also from " sandra lee " magazine. nice to see you this morning.

    >> it's beautiful out.

    >> gorgeous. perfect time for barbecuing. is there a lot of prep work here?

    >> no. in fact, we're going to make a ten-minute dinner in four and a half minutes. we have to get to our stags. you are the grill master.

    >> okay.

    >> you are going to do a grilled pork chop very quick. what we have here are one-inch thick on-the-bone pork chops , about four minutes on each side. just hit them with a little salt and pepper .

    >> okay. all of them. that's a lot of salt.

    >> well --

    >> you are the person they talk about.

    >> i'm the one. there goes the demo. hold the italian seasoning.

    >> okay.

    >> i'll rub these with olive oil so they don't stick. take these and go on the grill face down.

    >> the tendency is to want to overcook when you're doing pork.

    >> there you go. good. perfect. go for it.

    >> all right.

    >> only going to cook them four minutes.

    >> on each side. now we'll hit them with a little more salt.

    >> all right.

    >> a little .

    >> and pepper.

    >> my popcorn. okay. all right.

    >> the cooked pork chops go on to the platter. i will finish up these.

    >> okay. let me use a different one for this.

    >> okay. good.

    >> it's okay to be a little pink on the inside. you were starting to say that.

    >> yes.

    >> you want them to sit for about five minutes and now is when you put on the italian seasoning and that heat will bring out the flavor. as they sit there for five minutes they'll get even more flavorful because of the seasoning.

    >> all right.

    >> and the juice will recirculate.

    >> we are making a tomato and bean salad .

    >> bean and tomato salad. red wine vinegar is already in the bowl.

    >> salt and pepper .

    >> italian seasoning. now take your whisk and whisk it together. now go for it.

    >> it works better in the bowl instead of drizzling it on top.

    >> i'm using a beautiful creamy white bean. use a kidney bean . whatever you want . in here this is going to be parsley. these are your cherry tomatoes and celery. all right. stir that up.

    >> the colors are beautiful .

    >> thank you.

    >> you're welcome. you're beautiful in that.

    >> my gosh. you're beautiful in that. everybody is beautiful .

    >> everything is so beautiful .

    >> that goes underneath your pork chop . then the top of your celery stalk. place that on top. there is your dinner literally ten minutes.

    >> it looks lovely.

    >> you need a little side.

    >> yes.

    >> we need a little cole slaw . this looks really colorful and fresh.

    >> this is a store bought, prechopped cole slaw mix.

    >> easy.

    >> this is yellow pepper and tarrag tarragon. you can buy cole slaw off the shelf.

    >> you're saying it's okay and you're fine with it and it tastes good.

    >> everybody has different tastes. we are going to change the taste. we're going to add a little honey.

    >> okay. all right.

    >> you grab the mustard.

    >> okay. then lemon juice and lemon zest . then poppy seed .

    >> okay. nice.

    >> whip that together. go for it. and then what you're going to do is pour that right over the top of this. toss everything together. you have a beautiful , grilled dinner with two sides.

    >> nice and easy.

    >> that is what you're going to find in the book and magazine.

    >> do i get to eat this, too?

    >> very nice.

    >> i have dessert for you already.

    >> i normally come and bring you cocktail time as my gift. this is dessert and cocktail time in one. it is a beautiful pear tart with puff pastry and pear brandy inside.

    >> yum.

    >> the alcohol will cook out.

    >> okay. thank you for bringing that up. you can taste. go ahead. i'm using sliced pairs, canned pears. the juice with the egg, two banks of puff pastry 20 minutes in the oven.

    >> great to have you here. thanks very much. you always bring the treats and make it simple.

TODAY recipes
updated 4/26/2013 5:32:33 PM ET 2013-04-26T21:32:33

Recipe: Grilled pork chops with chilled bean and tomato soup

  • 1/3 cup red wine vinegar
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon ground black pepper, divided
  • 3 tablespoons extra-virgin olive oil
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons minced celery
  • 2 tablespoons chopped celery leaves
  • 4 (1-inch-thick) bone-in center-cut pork chops (about 2 1/4 pounds)
  • 2 teaspoons dried Italian seasoning
  • Garnish: small celery leaves

1. In a medium bowl, combine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gradually whisk in oil. Add beans, tomatoes, parsley, celery and celery leaves. Cover and chill 1 hour.

2. Heat a grill pan over medium-high heat; coat with nonstick, nonflammable cooking spray. Sprinkle both sides of pork chops with remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Add pork chops to pan; cook for 4 minutes on each side, or until desired degree of doneness, reducing heat to medium if necessary. Sprinkle pork with Italian seasoning. Let stand 5 minutes before serving.

3. Stir bean salad. Spoon onto a serving platter, and top with pork chops. Garnish with celery leaves, if desired.

Recipe: Fresh and crispy slaw

  • 1/2 cup coleslaw dressing
  • 2 tablespoons Dijon mustard
  • Zest and juice of 1/2 lemon
  • 1 tablespoon honey
  • 2 tablespoons poppy seeds
  • 1 (14-ounce) package coleslaw mix
  • 1 yellow pepper, thinly sliced
  • 1/2 (0.75-ounce) bunch tarragon, leaves removed from stems
  • Salt and pepper, to taste

1. In a small bowl, combine coleslaw dressing, mustard, lemon zest and juice, honey, poppy seeds, and salt and pepper to taste. Mix together and set aside.

2. In a large bowl, combine the coleslaw mix, yellow pepper, and tarragon. Pour over the dressing and toss to coat.

Recipe: Pear tart

  • 1 sheet frozen puff pastry
  • 1 egg, lightly beaten
  • 1 tablespoon plus 2 teaspoons water
  • 1 (26-ounce) can pear halves, drained and thinly sliced lengthwise
  • 1 tablespoon sugar
  • 1 tablespoon pear brandy, optional
  • 2 tablespoons butter
  • 1/4 cup apricot jam

1. Preheat oven to 400 degrees.

2. Thaw puff pastry at room temperature for 20 to 30 minutes. Unfold. If pastry does not unfold easily, thaw for an additional 5 to 10 minutes and retry.

3. On a lightly floured surface, roll out pastry to a 10 × 12-inch rectangle. Transfer to an ungreased baking sheet. With a dry pastry brush, brush away any excess flour.

4. In a small bowl, lightly beat together egg and 1 tablespoon water to create an egg wash. With a pastry brush, brush a ½-inch border of egg wash around pastry. Fold over edges to create a rim. With a fork, prick pastry inside the rim all over.

5. Arrange pear slices on pastry, sprinkle with sugar and pear brandy (optional), and dot with butter. Bake in preheated oven for 20 minutes or until puffed and golden brown.

6. While tart is baking, combine apricot jam and 2 teaspoons water in a microwave-safe bowl. Stir to combine. Microwave on high until jam has melted, stirring every 15 seconds. When jam has completely melted, push through a fine mesh strainer to remove any lumps or pieces of fruit. Set aside.

7. Once tart has finished baking, remove from oven. Brush apricot glaze over entire tart — both fruit and pastry. Cool to room temperature and serve.

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