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2006-10-13 -Short Attention Span Theater-

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Posted by Zenster 2006-10-13 12:47|| || Front Page|| [6 views since 2007-05-07] Top

#1 Ramadan Pork Tenderloin with Chokecherry Glaze
Any jelly or sweet sauce will create a crunchy glaze on a roast or on poultry. While Chokecherry is usually served with biscuits or bread, its also a perfect glaze for pork tenderloin, sealing in the juices and crisping the skin.

Preparation time: .5 hour

Cooking Time: < 1hour

Makes: 4 to 6 servings

Ingredients:
2 Tbsp olive oil
2 Tbsp chopped fresh parsley
4 medium garlic cloves minced
Kosher salt and freshly ground black pepper to taste
2 (2pound) pork tenderloins, butterflied
1 cup seasoned flour (see Note)
2 medium onions, peeled and quartered
1 cup Chokecherry Jelly
3 Tbsp white or red wine
2 cups beef broth
2 Tbsp flour

Special Notes:
To make seasoned flour, combine I cup flour with 1 tsp each garlic salt, dried oregano, dried thyme, dried basil and freshly ground black pepper.

Preparation:
1. Preheat oven to 450 degrees.
2. In a small bowl, make a paste out of 2 Tbsp olive oil and the parsley, garlic, salt and pepper.
3. Unroll the pork loins and spread the insides with the garlic sauce.
4. Roll up the loins and tie with twine. Dredge with the seasoned flour.
5. Heat the remaining 2 Tbsp olive oil in a large skillet over high heat. Add the loins and sear on all sides. Transfer to a roasting pan and add the quartered onions.
6. Brush the loins with the jelly. Roast, basting with pan juices a few times, until a thermometer, inserted into the thickest part registers 155 degrees. (30 to 45 minutes)
7. Remove the loins and place on warm plate.
8. To make gravy, add the wine and broth to the pan, scraping any browned bits from the bottom. Sprinkle with flour, scraping and whisking until the gravy is the consistency of tomato juice. Strain the gravy through a fine mesh sieve.
9. To serve, slice the loin into one-half inch-thick diagonal pieces, discarding the twine. Transfer to dinner plates and add a few pieces of onion and some gravy to each serving.

Posted by Jack Bross">Jack Bross 2006-10-13 14:36|| achievergroup.com]">[achievergroup.com] 2006-10-13 14:36|| Front Page Top

#2 Pears poached in red wine would make a lovely dessert for this, continuing one of the flavour notes -- does anyone have a good recipe? ;-)

Posted by trailing wife 2006-10-13 15:15|| 2006-10-13 15:15|| Front Page Top

#3 Thank you for the wonderful recipe, Jack Bross. Your write-up is excellent and the ingredients promise to deliver a superb dish. For those of you who cannot obtain chokecherry jelly, consider substituting a black cherry preserve of some sort.

For any of you who are less experienced or uncertain about the process, here are some simple instructions on how to butterfly a loin cut:

For best results, use a freshly sharpened knife with a blade close to or equal in length to the meat being prepared. A chefs knife or slicing blade will deliver superior performance. Avoid using a serrated or combination type blade as they tend to shred the meat.

Lay the cut of meat lengthwise on a cutting board, pointing away from you.

Make a one-quarter to half-inch deep incision down the loins entire length.

Change direction and start cutting parallel with the pieces outside surface in order to begin creating a continuous sheet of meat that is about half an inch thick.

Continue opening up the cut of meat until is lays flat like an open page. If needed, two smaller pieces can be spiraled together to create one large roast.

For especially tender results, the butterflied cut can be lightly hammered with a tenderizing mallet. This method can also be used to equalize the shape of a cut that tapers too drastically. Use the mallets smooth face or side to smear the meat into the desired rectangular shape. Covering the cut in cling wrap can help avoid any tearing while reshaping the loin. The loins tailpiece can also be folded over to help adjust the thickness at that end. When using the mallets tenderizing face, be careful not to tear or perforate the meat. For best presentation, work the cut only on its inside face.

To assist in rolling back up the butterflied piece, lay out the prepared cut or cuts on a sheet of waxed paper or cling wrap. Grasp the sheets leading edge and use it to curl the meat inward around the stuffing while peeling away the wrapper as it is exposed. Avoid covering the final few inches of the butterflied cut with any stuffing. This will allow for a clean closure and neat seam on the final product.

Once the meat has been stuffed and rolled back up, use cooking twine to truss the cut. This prevents it from unraveling due to expansion during the cooking process. Encircle the meat with twine every two inches to achieve a regular shape after cooking. Avoid cinching the twine too tightly as the meat will expand slightly during roasting. If twine is not available, use small metal skewers or toothpicks to close the butterflied cut.

Posted by Zenster">Zenster 2006-10-13 15:45|| 2006-10-13 15:45|| Front Page Top

#4 And to think I endured 8 months of scut-work and an abusive sous-chef, when I could've learned all this here in a few weeks.

Posted by Pappy 2006-10-13 17:06|| 2006-10-13 17:06|| Front Page Top

#5 TW,
Here are two for you:

1. Compote de Poires

Pears poached in vanilla and red wine.

INGREDIENTS:
4 pears
3/4 cup sugar
1-1/2 cups dry red wine
1 Tablespoon freshly squeezed lemon juice
pinch of salt
1 teaspoon vanilla extract
For garnish: fresh mint sprigs

PREPARATION:
1. Combine the sugar, wine, lemon juice and pinch of salt in a saucepan and bring just to the boiling point, stirring to dissolve the sugar. Lower heat, let simmer for 5 minutes.

2. Peel the pears cut them into quarters and remove the cores.

3. Add the pears to the hot syrup, cover and cook gently 20-25 minutes or until the pears are tender. Do not allow to boil.

4. Stir in the vanilla extract. Cool the pears in the syrup, then chill them in the refrigerator.

To serve:
Serve them very well chilled. Garnish with mint sprigs if desired.
*********************************************

2. Ruby Port Baked Bosc Pears

Makes 6 servings.

INGREDIENTS:
1 cup ruby-port
3/4 cups honey
1 whole star anise
1-1/2 cinnamon sticks
1/2 teaspoon whole black peppercorns
1/2 vanilla bean, cut in half lengthwise
1/4 cup raisins
6 bosc pears

PREPARATION:
Heat oven to 300 degrees

1. In a large roasting pan, combine all ingredients, EXCEPT pears.

2. Slice 1/4 inch off the bottom of each pear so that they will stand upright. Place upright in roasting pan.

3. Bake the pears, basting every 15 minutes, for about 2-1/2 hours.

4. The skins will be wrinkled and the pears should be golden brown and tender.

5. Remove from oven and place pears on wire rack.

6. Strain syrup through a fine sieve, discard solids.

To Serve:
Place pears on plates. Pour syrup over and serve.

Hope you like them.

Posted by Jack Bross">Jack Bross 2006-10-13 19:16|| achievergroup.com]">[achievergroup.com] 2006-10-13 19:16|| Front Page Top

#6 OMG... now I'm REALLY hungry.

Posted by Dave D.">Dave D. 2006-10-13 19:47|| 2006-10-13 19:47|| Front Page Top

#7 Truly well posted, Jack Bross. I look forward to testing both recipes to see which one is more delicious. Thanks much! :-)

Posted by trailing wife 2006-10-13 21:55|| 2006-10-13 21:55|| Front Page Top

#8 Let's not talk of HATE

Let's talk of EIGHT

Dinner at Eight

(more sugar!!)
/firesign theater channeling

Posted by Alaska Paul">Alaska Paul 2006-10-13 21:57|| 2006-10-13 21:57|| Front Page Top

#9 British Mixed Grill
English Main Course

Preparation Time: 45 Minutes

Serves: 2 People

Ingredients:

2-4 Lamb Chops (depending upon size)
2 Smoked Pork Chops
2-4 Banger Sausages (depending upon size)
1-2 Tomatoes
4-6 Mushroom Caps
Dash of white flour
Dash of sugar
Salt and pepper to taste

Butter (for cooking)
Oil (for cooking)
Parsley or watercress for garnish

Preparation:

Bring all meats to room temperature. Boil one quart of unsalted water in a medium sized pot over high heat. Preheat the broiler for five minutes and melt two or three pats of butter in a small frying pan. Remove stems from mushrooms and brush caps clean. Try to avoid washing the mushrooms, as this tends to make them wilt. Cut the tomatoes in half through their equator, brush the cut sides with oil and then sprinkle them with a little salt and cracked pepper.

Once the water has begun to boil, add the sausages and immediately turn off the heat. Begin sautéing the mushrooms in the melted butter over low heat. Dust the lamb chops with a mixture of the flour, salt, cracked pepper and a generous pinch of white sugar. Put the lamb chops on a wire rack, set it on a cookie sheet or flat pan and place under the broiler or use an ovenproof, ridged frying pan. Place the seasoned tomatoes, cut side up, along with the lamb chops in the broiler.

Turn the mushroom caps over and continue to sauté. Add the warmed sausages to the pan and gently brown their exteriors without allowing them to burst. After three minutes add the smoked pork chops to the broiler pan and begin warming them through. The smoked pork chops are already cooked and do not need a lengthy amount of heating time. Wait another two or three minutes and the turn all of the chops.

Continue cooking the chops and tomatoes for another five to ten minutes, check for light browning and remove from the broiler. Allow them to rest for a few minutes before serving.

Place a lamb chop, smoked pork chop and a banger sausage on each plate. Separate each serving of meat with the roasted tomato and sautéed mushrooms. Garnish appropriately and serve with strong mustard and some horseradish sauce. For authentic British flavor, serve with a picalilli and Colmans Original English Mustard .

Note: Avoid using chops that are cut too thin as they will tend to curl while being cooked. Adjust time in broiler depending upon how thick they are. Add the smoked pork chops a few minutes before turning the lamb chops for their first time. The banger sausages may also be broiled instead of fried.

Horseradish Sauce
Meat Condiment

Preparation Time: 5 Minutes

Makes: ¼ Cup

Ingredients:

2-3 TBS Hellmans Mayonnaise (used to be Best Foods)
2-3 TBS Sour Cream
1-2 TBS Prepared Horseradish (DO NOT use Cream Style Horseradish)

Preparation:

Place the sour cream in a small bowl with deep sides. Slowly temper the sour cream with the Mayonnaise. Begin by adding less than half a teaspoon of Mayonnaise to the sour cream. Mix completely using a fork or small balloon whisk to stir with. Add another small amount of Mayonnaise and continue to stir vigorously. Slowly increase the amount of Mayonnaise added each time until all of it is incorporated without any lumps forming. Stir in a tablespoon of the prepared horseradish and taste for strength. If desired, add more horseradish until the desired octane is achieved. Chill or serve at room temperature.

Notes: This horseradish sauce is also excellent over roast beef or London broil. Avoid using Cream Style Horseradish preparations as they have been sweetened with glycol and this can make for a disagreeable flavor combination. The Tulelake, Beaver or Land O' Lakes brands, in order, are very good.

Posted by Zenster">Zenster 2006-10-13 22:21|| 2006-10-13 22:21|| Front Page Top

23:58 Zenster
23:48 trailing wife
23:47 Zenster
23:46 gromgoru
23:44 gromgoru
23:44 Zenster
23:43 trailing wife
23:40 gromgoru
23:30 Barbara Skolaut
23:27 Barbara Skolaut
23:25 Sholung Shiter3930
23:22 Alexander
23:21 Elmert Crosh5077
23:20 Sholung Shiter3930
23:20 USN,Ret
23:19 Zenster
23:18 ed
23:17 USN,Ret
23:16 twobyfour
23:13 Barbara Skolaut
23:12 trailing wife
23:09 USN,Ret
23:09 Barbara Skolaut
23:06 Zenster