I cooked this Friday night for a party of 15 and I thought I would share this recipe. I multiplied the recipe by 4 so I could feed 15 people. I slow smoked this for about 5 hours then grilled it on a hot grill for about 15 miutes to sear in the juice.
With summer fast upon us I thought I would share a recipe that can start the grilling/smoking season off with a bang.
"The marinade lends a faint sweetness that caramelizes on the grill, and the pork is delicious hot or served at room temperature. We like it as part of a Southern buffet with abundance plum chutney, bean salad, and/or sweet potato salad.
Servings: 6 to 8 as part of a buffet; serves 4 generously as an entree
2 pounds fresh pork tenderloin, trimmed
1/4 cup bourbon
2 tablespoons molasses
1 tablespoon crushed red pepper flakes
4 cloves garlic, crushed
2 bay leaves, crushed
10 sprigs fresh thyme, coarsely chopped
6 sprigs fresh sage, coarsely chopped
3/4 cup olive or peanut oil
salt
Combine the bourbon and molasses. Add the remaining ingredients and roll the pork in this marinade. Refrigerate 8 hours, or overnight, turning occasionally.
Remove the pork from the marinade, season with salt, and smoke over hickory, cherry, or applewood, basting with the marinade, for 15 to 20 minutes. The pork may then continue to cook on a smoker, be finished on a grill, or be roasted in a 350 degree oven until it reaches an internal temperature of 145 to 150 degrees. Remove from heat and rest the tenderloin for 10 minutes before slicing. This can be made ahead and refrigerated; bring to room temperature before serving."
black bean soup flavored with various chinese condiments and a friend's mom's homemade hotsauce.
Chinese condiments are the best, if you can handle the heat...
Chinese condiments are the best, if you can handle the heat...
quote:Originally posted by grunhauser:
grilled Muscovy duck breasts
Turn in your toque!
Friday - Pan Fried Tilapia with garlic shrimp butter sauce and a 2003 Chablis
Saturday - Flat-iron steak in a southwest marinade over mesquite with a 2001 Luna Sangio
Sunday - Chicken breasts cooked in an Italian tomato artichoke sauce and served with a 2004 Sancerre
Saturday - Flat-iron steak in a southwest marinade over mesquite with a 2001 Luna Sangio
Sunday - Chicken breasts cooked in an Italian tomato artichoke sauce and served with a 2004 Sancerre
Braised Lamb Shank
quote:Originally posted by Board-O:quote:Originally posted by grunhauser:
grilled Muscovy duck breasts
Turn in your toque!
What's the problem, chief? Dont' tell me I should have steamed them.
Pate Chinois......better known as Sheppards Pie
quote:Originally posted by grunhauser:
What's the problem, chief? Dont' tell me I should have steamed them.
You might as well have!
I was kinda proud how this turned out - Veal Chop Orloff. Wasn't going to take on real Veal Orloff (like a 2 day job) but had a chop left over with some leftover mushroom asparagus saute. So, I seared off the chop, put the leftover 'shrooms on top (hasty substitution for a duxelles) and made a 5 minute mornay using boars head swiss for the cheese. Chop went into a gratinee pan, top with 'shrooms and then sauce and into the oven then broiler to finish.
Then wife whined about potatoes, so some quick pommes lyonnaise. Boiled off some potatoes, peeled and sliced them and pan fried with onions.
Served with salad.
Total of MAYBE 30 minutes time working, excluding boiling the 'tats. Hadn't really planned on cooking, so had a Catena malbec with. Too fruity for the veal, but nice wine for $17
Then wife whined about potatoes, so some quick pommes lyonnaise. Boiled off some potatoes, peeled and sliced them and pan fried with onions.
Served with salad.
Total of MAYBE 30 minutes time working, excluding boiling the 'tats. Hadn't really planned on cooking, so had a Catena malbec with. Too fruity for the veal, but nice wine for $17
quote:Originally posted by Board-O:quote:Originally posted by grunhauser:
What's the problem, chief? Dont' tell me I should have steamed them.
You might as well have!
I looked for pics of these guys, but I must have deleted it. I use non-stick grill pan on the stove and get fantastic results. The breasts are marinated for 24 hours in shallot, parsley, salt, pepper, garlic, red wine first.
Well, that sounds a little better. I pictured you putting them over a gas grill and burning them. For me, the best way to make them is to pan-sear them and then make a sauce in the pan while keeping them in a warming oven.
Warming ovens are for pu$$ies.
What do you do with pan-seared meat while you're making the sauce in the pan? 
Just kidding about the warmer, you understood I hope. I don't really do sauces that much. If meat is good you don't need to sauce it. It's healthier too.