Dr Pepper Brined Pork

The past year was a comfy one.

With the gloomy economy, more folks nationwide turned to the comforts of home cooking as they tightened their belts and ate out less.

And we proved that you can cut back on spending without cutting back on taste. We gave value cuts of meat bold flavors and shared ways to get more meals out of one chicken. And we encountered a few surprises along the way.

Who would have thought a simple hot dog would make for a top-rated recipe? When topped with a garlicky homemade relish and Manchego cheese, that plain old dog became a hot diggity delight.

So, for this year's roundup, we included that recipe—and a few others—deemed worthy of a spot in your recipe files.

4 cups Dr Pepper (not diet)½ cup kosher salt1 boneless center-cut pork loin, 3 to 4 poundsGlaze:1 jar (9 ounces) tart cherry preserves½ cup Dr Pepper½ cup water1 to 2 tablespoons minced canned chipotle in adobo4 teaspoons Dijon mustardVegetable oil for grillingPour the soda into a large glass measure and slowly add the salt (the mixture may foam up quite a bit). Stir until the salt dissolves completely, 1 to 2 minutes. Place a large, disposable plastic bag inside a large bowl and carefully pour the brine into the bag.Trim excess fat and silver skin from the pork. Submerge the pork in the brine, seal the bag, place in a large bowl and refrigerate for 1 to 2 hours.In a small bowl, combine the glaze ingredients.Remove the pork from the bag and discard the brine. Pat dry with paper towels. Lightly coat the pork with the vegetable oil and let stand at room temperature for 20 to 30 minutes before grilling. Prepare the grill for direct and indirect cooking over high heat.Sear the tenderloin 1 minute on all sides and then grill about 20 minutes or until it reaches 145 degrees.Brush the cooking grates clean. Sear the pork over direct high heat, with the lid closed as much as possible, until the surface is well marked but not burned, 8 to 12 minutes, turning once.Place a large disposable foil pan over indirect high heat and pour the glaze into the pan. Carefully transfer the pork to the pan and turn to coat with the glaze. Grill the pork over indirect high heat, with the lid closed as much as possible, until barely pink in the center and the internal center temperature reaches 145 degrees to 150 degrees, 25 to 30 minutes, turning in the glaze every 8 to 10 minutes. If the glaze gets too thick or starts to scorch, add a little water or more soda to the pan. Transfer the pork to a cutting board and let rest for about 5 minutes. Cut the pork crosswise into Z\x-inch-thick slices and serve with the remaining pan sauce on the side.From "Weber's Way To Grill" by Jamie Purviance.

Relish2 large heads garlic, top ½inch cut off5 teaspoons extra-virgin olive oil, divided½ cup roasted red pepper from jar, drained and diced1 tablespoon chopped fresh parsleyCoarse kosher salt and black pepper to tasteHot dogs6 grilled regular or whole-wheat hot dog buns or 2½-inch-wide pieces ciabatta cut to hot dog length and split lengthwise6 grilled all-beef hot dogs2 ounces Manchego or hot pepper cheeseSherry wine vinegar or balsamic vinegarTo prepare the relish: Preheat oven to 400 degrees. Place each head of garlic, cut side up, in center of square of foil; drizzle each with 1 teaspoon oil. Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes.Squeeze garlic cloves into small bowl. Mash enough to measure Z\v cup (keep remaining garlic for another use). Transfer to bowl. Mix in 3 teaspoons oil, red pepper and parsley. Season with salt and pepper.Top each hot dog with cheese, garlic relish and drizzle of vinegar.From Bon Appetit, July 2009 issue.

4 lamb loin chops, about 1Z\x inches thickKosher salt and freshly ground black pepper to taste2 tablespoons olive oil, divided2 small shallots, peeled, minced1 tablespoon tomato paste¾ cup port wine or favorite red wine½ cup fat-free, less-sodium chicken broth1 ½ teaspoons fresh thyme or rosemary, minced, or to taste1 tablespoon balsamic vinegar2 tablespoons unsalted butterPat the lamb chops dry and season with salt and pepper. In a skillet large enough to hold all 4 chops, heat 1 tablespoon of olive oil over medium-high heat. Add the chops and cook until nicely browned on each side, about 3-4 minutes for each side for medium-rare.Remove the chops from the skillet and place on a platter. Tent with foil to keep them warm.In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat and add the shallots. Cook about 2 minutes. Stir in the tomato paste and cook until beginning to brown, about 1 minute. Stir in the wine, broth and thyme. Simmer, scraping up any browned bits, until the sauce is slightly thickened, about 5 minutes. Add the balsamic vinegar and cook about 2 minutes.Remove from the heat, strain if desired, and whisk in the butter and any accumulated lamb chop juices on the platter. Season with salt and pepper. Serve the chops drizzled with desired amount of pan sauce.From and tested by Susan M. Selasky for the Free Press Test Kitchen.

4 cups low-sodium chicken broth4 cups water5 tablespoons unsalted butter, divided1 medium onion, finely chopped2 ½ cups arborio rice3 sprigs fresh thyme1 cup dry white wine1 teaspoon kosher salt1 cup finely grated Parmigiano-Reggiano or Parmesan cheeseFreshly ground pepper and kosher salt to taste1 cup coarsely grated fontina cheese, plus more for garnish8 ounces deli-smoked chicken breast, diced (about 1 ¼ cups)¼ cup roughly chopped fresh parsleyBring the broth and 4 cups water to a simmer in a saucepan; keep warm.Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add the kosher salt.Ladle in the hot broth, about ½ cup at a time, stirring constantly, allowing all the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.Remove the thyme. Stir in the Parmesan cheese, the remaining 1 tablespoon butter and kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina before serving.Risotto Cakes: You will need 2 cups leftover fontina risotto and 8 small cubes fontina cheese. Mix fontina risotto with chicken with 2 tablespoons chopped green onions or chives. Form into 8 patties. Make a depression in the center of each patty and stuff with a cube of fontina; pat risotto around each hole to cover. Dredge each cake into panko bread crumbs (or other bread crumbs) and refrigerate for 20 minutes. In a nonstick skillet, fry the cakes in a little oil until evenly browned, about 1 ½ minutes per side. Season with salt and pepper and serve on top of a mixed greens salad with a light vinaigrette.From Food Network Magazine, February/March 2009 issue.