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Archive for September, 2009

I made this last night from Adam Perry Lang’s Serious BBQ Book.  Awesome! The best part is the crust that will form as you cook the meat.  I will make this again and plan on trying the paste, rub and glaze on tri-tip as well.

One 5 pound whole beef tenderloin, trimmed and tied

Paste:

  • 1 tablespoon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Better than Bouillon

Seasoning Blend

  • 2 tablespoons mild chile powder
  • 2 tablespoons ground black pepper
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons kosher salt

Glaze

  • 1/2 cup Worcestershire
  • 1/2 cup honey
  • 4 tablespoons butter, melted

Finishing Dressing

  • 1/2 cup extra virgin olive oil
  • 1/2 chopped chives
  • Fleur de sel

Preheat the grill to high, you will lower the temp though after you mark the tenderloin.

Combine all the paste ingredients in a glass bowl, set aside.  Combine all the seasoning blend ingredients in another bowl. Combine the Worcestershire sauce and the honey with the melted butter and combine well. Rub the tenderloin with the paste on all sides.  Then cover with the seasoning blend ingredients.

Place the tenderloin on the grate, set to high and keeping the lid open, grill on the first side until well marked and lightly charred, 2 to 3 minutes.  Turn the roast a quarter of a turn, still over high and keeping the lid open, grill until well marked and lightly charred, 2 to 3 minutes.  Turn two more times, to grill the third and fourth sides.

Turn the head down from high to medium and cook turning at least once, for 8 to 10 minutes.  Give the glaze a quick stir to mix it well.  Continue to cook over medium heat, brushing with the glaze every few minutes.  Flip and move around as needed.  You want to cook the piece of meat to an internal temperature of 125 degrees for medium-rare.

Drizzle the oil on a cutting board.  Sprinkle the chives, fleur de sel, and the over over the oil.  Top with the tenderloin and let it rest for 5 minutes.

Slice the tenderloin against the grain into 1/4 to 1/2 inch slices.  Devour!

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Perfect, Yum, Right on. HOT, maybe use less chili if you don’t like some pretty good heat.  I made this a few weeks back and loved the technique for cooking the tenderloins. I’ve used it again with other spices this past week.

Spicy Chipotle Pork Tacos with Sun-Dried Tomato Salsa
Recipe by Rick Bayless

  • 2 (about 1 pound total) pork tenderloins (from free-range pigs please)
  • 1 (7-ounce) can chipotle chiles en adobo
  • 1 cup fresh orange juice
  • 1 cup (about 2 ounces) sun-dried tomatoes, halved
  • 1 small red onion, finely chopped (a generous 1/2 cup)
  • 1/2 cup chopped, pitted kalamata olives
  • 1/4 cup chopped fresh cilantro
  • About 1 tablespoon fresh lime juice
  • Salt
  • 1 tablespoon vegetable oil, rich-tasting pork lard or bacon drippings
  • 12 fresh, warm corn tortillas (reheat store-bought ones or make them from scratch)

Butterflying and marinating the pork: Lay 1 tenderloin on your cutting board and cut it in half. Now, with a sharp knife, make a horizontal cut through 1 half (you’ll be cutting parallel with the board) from one long side to within 1/4- inch of the other. This will allow you to fold open the meat like a book, utilizing that 1/4-inch uncut side as a hinge. Using a meat pounder or heavy mallet, pound the pork to between 1/4 to 1/8-inch thickness. In a food processor or blender, thoroughly puree the chipotles and all the canning sauce. With a pastry or basting brush, liberally paint the meat on both sides with the pureed chipotles. Cover and refrigerate for at least 1 hour (or up to 24 hours). Repeat with the other tenderloin pieces. (There will be considerably more chipotle puree than you need; cover and refrigerate the leftover for up to 2 weeks and use it to marinate other meat, fish, poultry or vegetables.)

Soaking the sun-dried tomatoes: In a small saucepan bring the orange juice just to a boil. Add the sun-dried tomatoes, stir well, cover and remove from the heat. Let stand, stirring once or twice, until softened, about 20 minutes. Salsa: Scrape the soaked tomatoes and the juice into a food processor or blender, and measure in 1 tablespoon of chipotle puree. Pulse the processor until the tomatoes are rather finely chopped (not pureed). Scrape into a small serving bowl. Rinse the chopped onion under cold water, shake off the excess liquid and add it to the salsa along with the olives, cilantro and the lime juice. Stir everything together, then taste and season with salt, usually about 1/4 teaspoon. Adjust the consistency to that of an easily spoonable salsa with additional juice or water if needed. Set aside at room temperature while you cook the meat.

Searing the meat: Set a large (12-inch) heavy well-seasoned or non-stick skillet or griddle over medium-high heat. Add the lard, oil or bacon drippings, brushing or spreading it around to evenly coat the surface. (If using a non-stick surface, oil the meat instead of the pan.) When the oil is very hot (it’ll just begin to smoke), lay on one of the marinated meat pieces in a single layer. Sear on one side until beginning to brown (2 to 3 minutes), flip it over, and sear the other side about 1 1/2 minutes. You are looking for at least 145 internal temp. Transfer to a baking sheet in a single layer and keep warm in the oven. Sear the remaining meat and add to the baking sheet.

Chop or slice the meat into smallish pieces and scoop into a warm serving bowl. Set on the table along with the salsa and warm tortillas, and your meal is ready.

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gord1

I want to write.  I have a ton to say.  I want to give you a ton of information about factory farming and how horribly we treat farm animals.  I want to tell you not to eat any pork from an animal that was raised in a metal pen, 7 feet long by 2 feet wide that never sees the light or stands on dirt.  I want to share all the information that I’ve read, but I can’t write well and I don’t have much time.

If you are interested in what gives me nightmares and what has driven me to spend as much as 100 percent more for humanley raised meats for my restaurant and my home here are a few links to check out:

Humane Society of the US

Food and Water Watch

Sustainable Table

Righteous PorkChop

If you live in Reno please check out slowfoodreno.com and come to one of our meetings and say hello.  I can’t write well, but I can talk! 🙂

As for this recipe, it rocks.  If you want to cook Mexican food, pick up a Rick Bayless book.  I have three now and every recipe I’ve tried (and I’ve tried a ton) is awesome.

This recipe looks hard but it’s not!  I did it for dinner after work.

Gorditas with Classic Shredded Beef

Ingredients:

  • 1.5 pounds boneless beef chuck steak, cut into 4 pieces
  • 3 small white onions, diced
  • 4 garlic cloves, peeled and finely chopped
  • 1 tablespoon vegetable oil, plus oil to a depth of 1/2-inch for frying
  • 1 (28-ounce) can good-quality whole tomatoes in juice, drained and chopped or 2 cups chopped ripe tomatoes
  • 2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped
  • Salt
  • 1 pound (2 cups) fresh, smooth-ground corn masa for tortillas or 1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons warm water
  • 1/3 cup all-purpose flour
  • 1 scant teaspoon baking power
  • About 1/3 cup grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan
  • About 1/3 cup chopped fresh cilantro, for garnish

In a medium saucepan set over medium heat, combine the meat with 2 quarts salted water, about 1/3 of the onions, and half of the garlic and simmer until the meat is very tender, about 1 1/2 hours. Strain, reserving the broth for another use. When the meat is cool enough to handle, shred it into coarse strands with your fingers or 2 forks. Don’t worry that there are bits of onion and garlic mixed with the meat.

Wash and dry the saucepan, set it over medium heat and add 1 tablespoon of the oil. When the oil is hot, add half of the remaining onions and cook until golden, about 6 minutes, then stir in the remaining garlic and cook for another minute. Add the tomatoes and chiles and cook until most of the juice has evaporated, about 3 minutes. Stir in the shredded meat and simmer for a few more minutes, then taste and season with about 1/2 teaspoon salt. Remove from the heat and set aside.

Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Knead the masa (fresh or reconstituted) to make it pliable, adding a little water if necessary to achieve a soft-cookie-dough consistency. Knead in the flour, baking powder, and 3/4 teaspoon salt. Divide the dough into 10 portions and roll into balls; cover with plastic to keep from drying out. Line a tortilla press with 2 pieces of plastic cut to fit the plates (to be on the safe side, cut them from a food storage bag; the thicker plastic usually works better for beginners). Gently press out a ball of dough between the sheets of plastic to about 4 inches in diameter (it’ll be about 1/4 inch thick). You’ve now made a gordita, which is what you call a fat tortilla. Peel off the top sheet of plastic, flip the gordita, uncovered side down, onto the fingers of 1 hand, and gently peel off the second piece of plastic. In one flowing movement, roll the gordita off your hand and onto the heated griddle or skillet. Bake for about 1 1/2 minutes, then flip and bake for another 1 1/2 minutes on the other side. The gordita will be lightly browned and crusty on the top and bottom, but still a little uncooked on the sides. Remove to a plate. Continue pressing and griddle-baking the remaining gorditas in the same manner.

When you’re ready to serve, warm the shredded beef. Rinse the remaining onions in a small strainer under cold water and shake to remove the excess moisture. Have the cheese and cilantro at the ready.

In a deep heavy medium skillet or saucepan, heat 1/2-inch of oil over medium to medium-high until the oil is hot enough to make the edge of a gordita sizzle sharply, about 350 degrees F on a deep-fry thermometer. One by one, fry the gorditas, turning them after they’ve been in the oil for about 15 seconds, until they’re nicely crisp but not hard, about 45 seconds total. When they’re ready, most will have puffed up a little, like pita bread. Drain on paper towels.

Once they all are fried, use a small knife to cut a slit in the thin edge of each one about halfway around its circumference, opening a pocket. As you cut them, fill each gordita with about 1/4-cup shredded meat and a sprinkling of the onions, grated cheese, and cilantro.

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