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Memorial Day BBQ + Blueberries = A New Tradition

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The blueberry season opens Memorial Day weekend. How could it be a better fit?

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By GREG and MICHELLE BAKER

Tribune correspondents

Published: May 20, 2008

Updated: 05/20/2008 06:33 pm

Our summer season officially starts this weekend. Yeah, we know. Summer doesn't really start until June 20, but not in our book.

How could anyone who goes to a beach or pool packed with squealing children - thrilled with the knowledge that school will soon be a distant memory - say that summer isn't here? We can already smell the Coppertone and lighter fluid.

We have fond memories of Memorial Day weekends. We make it a point every year to do absolutely nothing other than lounge, drink frozen fruity beverages and eat grilled food. Preferably, while never leaving the sanctity of the pool. You'd be amazed at what a pair of long-handled tongs can reach.

Ah, yes. Good times are here again.

You see, this is the great thing about life in the Tampa Bay area; even with the looming hurricane season and sweltering heat, we will find a reason to take it easy. We enjoy each season to its fullest. Scorching heat? No biggie, jump in the pool. Don't have a pool? Tie a rope to a float, anchor it on a public bench and wade in the Gulf. It's just that easy.

Of course, one of the most important features of Memorial Day weekend is the almighty barbecue, the reigning king of relaxation, simplicity and just plain good stuff. It's a bit odd that we honor our fallen soldiers by grilling meat, but who are we to argue? It's been a long-standing American tradition. Companies close for the day, businesses hold huge picnics and fathers across the country dig out their summer shorts while mothers lather up the kids with sunscreen.

The traditional Memorial Day feasts include the all-American staples: hamburgers, hot dogs, potato salad and, of course, baked beans. All of these are certainly worthy of this most notable holiday but have been played out time and time again. We need something that honors the tradition of the season, something that comes from the season.

Blueberries! (Bear with us, we assure you blueberries and grilling can go hand in hand.) Not many people know that blueberries actually thrive in Central Florida. Take the scenic route from Tampa, up U.S. 301, and just as you hit Dade City, U-pick blueberry farms dot the old thoroughfare.

The blueberry season opens Memorial Day weekend. How could it be a better fit?

Often blueberries are thought to be a dessert-only berry. We are here to put the kibosh on that idea and raise them to their proper station: Memorial Day barbecues.

Gastrique is a fancy French term for "sweet and sour sauce."

GRILLED PORK TENDERLOIN WITH BLUEBERRY AND GINGER GASTRIQUE

2 pounds pork tenderloin

Kosher salt and freshly ground black pepper

Canola oil

1 small shallot (sliced)

1 teaspoon freshly grated ginger

2 tablespoons sugar

1 cup fresh blueberries

2 sprigs fresh tarragon

1/2 cup champagne or white wine vinegar (NOT the distilled stuff; that's only suitable for cleaning windows.)

1/2 cup beef or chicken stock (or water)

For the pork:

We're going to assume you have an already-hot grill.

Season the pork tenderloin well with salt and pepper and lightly oil the grill with some of the canola oil.

Place the pork tenderloin on the hottest part of the grill, and cook 2-3 minutes per side, getting the outside nice and brown.

Move the pork tenderloin to the cooler side of the grill, and continue cooking 10-12 minutes, until the internal temperature reaches 150 degrees.

Remove the pork from the grill and let it rest for 5 minutes before you even think about touching it.

For the gastrique:

Place the shallot and ginger in a saute pan over medium heat with a bit of the canola oil; saute for 2-3 minutes, until the shallot and ginger are really fragrant.

Add the sugar and mix well. Continue cooking for another 2 minutes.

Add the blueberries, tarragon, vinegar and stock, and bring to a simmer.

Continue to simmer until the liquid has reduced by half, about 10-12 minutes.

Strain the sauce through a mesh strainer to remove the chunky stuff, and season with salt and pepper.

Carve the pork tenderloin and serve the gastrique over, under, next to or somewhere near the pork.

Serves 4.

Got a question, comment or insult? Personal Sherpas Greg and Michelle are toiling away at www.culinarysherpas.com, where the tour continues.

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