Year on the Grill: 52 Sauces and Rubs

Showing posts with label 52 Sauces and Rubs. Show all posts

Tuesday, May 20, 2014

KC Strip Steak with Pepper and Herb Marinade - 52 Sauces and Rubs (And Marinades)

Summertime and the living is indeed EASY!

As is adding extra flavors to a simple KC Strip Steak. In a small irrelevant corner of the world, this cut of beef may be known as a New York Strip, but in the rest of the country and historically, it is a Kansas City Strip.

It is also the favorite of budget conscious grillers these days. Just seems there is no bargains anymore in the meat counter. But I did find a very good price on these the other day!

And oh wow does this marinade combination spice rub adds a tremendous amount of flavor!

Easy, Unique and memorable... Perfect for that "Sale Day" at the meat market!

OK... Here's what I did...

KC Strip Steak with Pepper and Herb Marinade

Ingredients

2 - One inch thick Eight Ounce Kansas City (OK, Sometimes called New York) Strip Steaks
FOR THE MARINADE:
1/4 Cup Herbes de Provence Spice Mix (Store Bought or Make your Own)
3 TBS Fresh Cracked Pepper
3 TBS Coarse Sea Salt
4 Garlic Cloves, Crushed and minced
3 TBS Brown Sugar
1 tsp Crushed Red Pepper Flakes (To taste, more if you want Spicy, less if you prefer less spicy)
2 TBS Soy Sauce
2 TBS Olive Oil

Cooking Directions

Mix all ingredients to form a paste
Smear the paste to coat each steak.
Wrap each steak in Cling wrap or seal in a Ziplock bag.
Refrigerate for 8 Hours.
Remove from fridge and unwrap, and allow to come to almost room temperature, about 1 hour.
Meanwhile, prepare your grill for high heat, Direct Grilling.
Grill, about 5 minutes each side until internal temperature reaches 125 degrees for Medium Rare (add 1 minute for Medium (130 degrees), 2 minutes for Medium Well (135 Degrees))
Remove from grill and allow to rest for 5 minutes. This allows the juices to be reabsorbed into the meat, making for a juicy steak (and not a steak served in a pool of bloody juices).
Slice against the grain, I like to serve the slices rather than a big hunk of meat. Serve warm and ENJOY!

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So, I am pleased to list this as one of my Growing list of "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!

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Sunday, May 18, 2014

Grilled Korean Style Beef Short Ribs - 52 Beef Recipes with Sauces and Rubs

This is a new favorite! Definitely my favorite beef rib recipe, my favorite Asian inspired recipe and maybe my favorite of all time recipe.

No joke... These are amazing and simple to do. They are marinated overnight and then grilled. that's it. Cooks fast, in only about 10 minutes. But that marinade stays with 'em. Salty from the soy sauce, hints of Asia from Sesame seeds and oil, Ginger and Kiwi, sweetened from Brown Sugar and Honey... And all seeped into the meat with carbonation from a couple of bottles of 7-Up (really, helps the marinade to get deep into the meat).

The end product is simply amazing. Deep rich beef flavors with all the hints and flavors of Asia... Best bite from the grill I have ever had!!!

OK... Here's what I did...

Grilled Korean Style
Beef Short Ribs

Ingredients

6 Pounds Beef Short Ribs, slice against the bone about 1/2 inch thick
3 Medium Kiwi, peeled and pureed into a paste
3 TBS Dark Brown Sugar
3/4 Cup Soy Sauce
1 Head of Garlic, peeled, smashed and minced
2 TBS Fresh grated Ginger
2 TBS Sesame Oil
2 TBS Sesame Seeds
3 TBS Honey
1 TBS Red Pepper Flakes
Large Pinch Black pepper
2 (16 Ounce) Bottles 7-Up (Lemon Lime Soda)
Drizzle of Olive Oil

Cooking Directions

Get messy... Rub the short ribs with the kiwi paste. Sprinkle each piece evenly with sugar and let sit while you make the marinade.
In a medium bowl, mix together the soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper flakes, pepper, and soda. Place the ribs in a single layer in a wide shallow pan and pour the marinade over, turning to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, overnight, at least 12 hours.
Prepare a medium charcoal fire (you can hold your hand over the rack for no more than 3 or 4 seconds) with the rack 4 to 6 inches from the coals, or preheat a gas grill to medium. While the grill is heating up, drain the ribs from the marinade. Reserve the marinade for basting, if desired.
Drizzle the ribs with the Olive Oil and grill the ribs in batches until they turn caramel brown and develop slightly charred edges, 6 to 8 minutes on each side. Baste with the reserved marinade during the first 10 minutes of grilling if you like.
Warning, the dripping marinade from the ribs will cause flare ups so stay close.
Once done, allow to rest for 5 minutes before serving so the juices can redistribute into the meat.
Serve HOT and ENJOY!

I made an Asian themed meal with grilled Bok Choy and some grilled Scallion Pancakes with a dipping sauce. I'll be doing those posts in the next two days... Enjoy!

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Monday, May 12, 2014

Grilling Time (Marinade) - Balsamic Fig Marinated Steak - 52 Beef Recipes with Sauces and Rubs

What in the culinary world is prettier than a perfect medium rare steak, surrounded by a superb cheesy potato salad, with a GRILLED half head of romaine lettuce ((tomorrow's post) with a scratch made blue cheese vinaigrette)? The way the light glistens off the moistness of the steak you can practically taste the butter tenderness from the photo!

But the hype and visual of the photo is nothing compared to the taste from this marinade. The balsamic vinegar (I found a vinegar made from figs that was wonderful... Highly recommend popping for the extra cost of a top quality flavored vinegar for this).

The sweetness of the marinade infuses a sweet/tart tang to the meat that is enhanced by the caramelization during grilling.

And since the potato salad is actually left overs (already made), the grilled lettuce takes minutes as does the vinaigrette, this dish takes a little planning (but no real work) as the steak marinates for 8-24 hours... Rachel ray could take a 15 minute break and still finish this as a 30 minute meal.

OK... Here's what I did...

Balsamic Fig Marinated Steak

Ingredients

2 (6 Ounce) Rib Eye Steaks
1/4 Cup Balsamic Fig Vnegar
1/4 Cup Olive Oil
2 Cloves Garlic, Minced
2 tsp Fresh chopped Rosemary (can use dry spice if needed)
Salt and Pepper To Taste

Cooking Directions

Using a blender, mini chopper or food processor, mix all of the ingredients (except the steak of course).
Combine steak and marinade ingredients in a gallon-size, sealable plastic bag. Squeeze as much of the air out as possible
Let marinate 8 hours to overnight in the fridge.
Remove steak from refrigerator around 30 minutes before cooking.
Grill about three minutes per side for medium rare, or longer to your desired temperature.
Take off heat and let stand 8 minutes before slicing
Slice against the grain
Serve WARM and ENJOY!!!

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Monday, April 21, 2014

BBQ Turkey - Brined and Injected and Jack Daniel's Glazed - 52 Sauces and Rubs

Strictly beauty, this was the most beautiful thing I have ever served. Unfortunately this was the guest of honor at a 15 person back yard Whoop de Doo and I just did not have time to get a photo worthy of the bird. But it was beautiful...

OK... Credit... See the beautiful bird in the photo to the left. That came from Chris of the "Nibble Me This" Blog and his Orange and Bourbon Brined Turkey on the Grill. While I have seen plenty of recipes and TV shows with the butterfly turkey look, it took Chris's post to get me excited about doing this on my own. If you have never tried one, I really recommend you using the blue letter link or I also put a link on his photo, double click either to magically see his post with LOTS of details, hints and photo How-Tos so you can amaze your friends as well.

My bird had a few differences. First, I slow smoked mine on a Weber Kettle Grill. Indirect heat, temp of the kettle averaged between 225 and 250. I have spent my summer rediscovering the thrill of the simple but AMAZING Weber Kettle. Inexpensive, easy to use and absolutely you can smoke on them. Take a look at THIS POST to see the details of indirect smoking. EASY EASY EASY and don't use the excuse that you don't have a thousand dollar smoker hold you back.

One important note, small birds are better. Easier to cook to temperature without drying out. Mine was a 14 pound bird. If you need a bigger bird, consider making two.

Next important note... Cook to internal temperature using a meat thermometer ONLY. Do not use that little pop up thing (rip it out). It will only go off when the bird is OVER COOKED. Measure the internal temperature with a meat thermometer. Cook to 155-160 degrees at the thickest part of the bird and also measure at the thighs. Remove the bird from the heat and allow to rest for 15 minutes before carving. During that time the internal temp will rise to 165. That's it... no more... 165 is the goal.

My cooking time was longer, nearly 4 hours. It is also important to know that the meat from a smoked turkey will actually look pink throughout. It will be fully cooked, taste great but appear pink and undercooked.

I fixed this by injecting my turkey with an Injectable Marinade. There are several commercially available brands available. I had planned to come up with my own recipe, but I was pleased to see a bottle of STUBB's brand Chipotle Butter Injectable Marinade in the "damaged packaging heavily discounted" bin in my store. The bottle of spiced butter was fine,just the box for the needle was torn open, but the injector was still fine. So, Cheap and convenient, I opted for store brand.

The marinade added a color to the meat and everything came out wonderful. Pleasing color as well as taste!

Chris used a brine (as did I, my recipe follows), but I glazed my bird during the last 15 minutes of cook time. If you do use a glaze, be sure and limit the time in the heat to only about that much time. There is plenty of sugar in my glaze and I did not want the sugar to burn. I made up a batch of Jack Daniel's Tennessee Whiskey BBQ Sauce/Glaze for my bird. The glaze added a nice spicy bite to the meat and you just can not say enough about the beautiful glaze.

This was being served at a back yard Whoop de Doo in honor of Larry, the Big Dude of BIG DUDE's ECLECTIC RAMBLINGS. Larry is at the tail end of a multi thousand mile RV trip with his wife, sister-in-law, grand daughter and 4 dogs. Sure, why not, if you are driving that far, everyone should have their own dog! Anyway, that's Larry in between my son visiting from the war (actually, he is in the Army (a Medic), stationed very close for a few months at Ft Riley, Kansas, but he does have his marching orders and next year he will be working on his tan as he closes down some of the outer bases on Afghanistan), and my neighbor and fellow RV owner, Jackie.

That's a long way of saying I made this turkey with the Tennessee Whiskey glaze for my blogging buddy Larry with his Tennessee roots!

So, my secrets... I used a BBQ Sauce glaze, I slow smoked for tenderness and flavor, I injected seasoned butter into the meat and finally I brined the bird for 24 hours before injecting and cooking.

Once again, I am going to direct you to Nibble Me This blog and Chris's instructions on brining in that post. I did use a different recipe. His has a Bourbon Brine which sounded fantastic, but since I was already planning the Whiskey glaze I didn't want to mix my booze...

Here's my version of a Turkey Brine...

OK... For the Brine, here's what I did...

Orange and Rosemary Turkey Brine

Ingredients

6 Cups Apple Cider
1 Cup Fresh Rosemary stems, rough chop
5 Oranges, just the rind
1 Heads of Garlic peeled and rough chop
2 Cups Kosher Salt (I used Pickling Salt)
3 Cups Brown Sugar
1/4 Cup Peppercorns, slightly crushed

Cooking Directions

Mix everything in a large pot. Simmer over medium heat, stirring until salt and sugar has dissolved.
Bring to a low boil and remove from heat and cover. Allow to cool (and for all the flavors to completely mix).
Pour everything into a bucket just a bit bigger than the turkey. Place turkey into the brine, add additional water if needed to cover.
Refrigerate for 24 hours.
After 24 hours, remove bird from brine and soak in clean water for 30 minutes to remove the heavy salt.
Pat Bird dry, allow to air dry for another 10 minutes. Prepare as you like (Dry Rub, Injection, roast n oven, smoke, grill or some new way!
And ENJOY!

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Sunday, April 20, 2014

Grilled Pepper Parmesan Leg of Lamb - 52 Lamb Recipes plus Rubs and Sauces

The distinctive taste, with a crispy outer coating of a nutty Parmesan cheese-Garlic herbal paste. Grilled Medium rare, and flavored with Grilled lemons and hints of Pears!

Too often a leg of Lamb is traditional. Garlic and Mediterranean herbs, slow roasted to perfection. A classic indeed, and deservedly so. BUT sometimes you want a little different.

Side by side, this one measures up to the classic as different but still DELICIOUS!

Recently our Church hosted a Seder Dinner as a sign of Interfaith Unity. Sadly, my beloved Kansas City was in the news recently with a senseless shooting outside of a Jewish Community Center. Just a small effort for a small church to out voice the voices that make the news. While Seder dinners are moving any year, this evening was especially moving for me.

But I digress...

The call went out for 3 Legs of Lamb to be cooked. I knew that the other two would be "Traditional", so I wanted to stretch a bit. This has that crispy crunchy texture of a grilled roast. It also has bit of extra flavors from the crusted nutty cheese grilled into the meat.

But the extra layer of grilled lemons and pears that are added to the "resting" meat gives that distinctive traditional taste a notch up.

Highly recommend giving the traditional something new!

And do know that for every loud voice that makes the news there are hundreds of thousands of gentle souls wishing our friends and neighbors Shalom.

According to Strong's Concordance Shalom means completeness, wholeness, health, peace, welfare, safety soundness, tranquility, prosperity, perfectness, fullness, rest, harmony, the absence of agitation or discord. Shalom comes from the root verb shalom meaning to be complete, perfect and full.

In other words, the word shalom is a mighty blessing on several levels!

OK... Here's what I did...

Grilled Pepper Parmesan Leg of Lamb

Ingredients

4 Pound Boneless Butt section of a Leg of Lamb, Butterflied
3 Cloves Garlic, Minced
3 TBS Basil, Chopped
3 TBS Oregano, Chopped
3 TBS Rosemary, Chopped
3 TBS Freshly Cracked Peppercorns
9 TBS Olive Oil
1 TBS Coarse Sea Salt
1 Cup Freshly Grated Parmesan Cheese
FOR THE GARNISHES
4 Medium Lemons, Cut in Half
4 Medium Pears, Quartered lengthwise and seed center pod removed
Drizzle of Olive Oil For the Pears

Cooking Directions

First, assemble the Marinade... Mix Garlic, Basil, Oregano, Cracked Peppercorns with the Olive Oil. Add the Sea Salt and Parmesan Cheese to form a paste.
Evenly Coat the Leg of lamb with the paste, Wrap the leg in Cling Wrap and allow to marinade for 2 Hours in the refrigerator.
After 2 hours, remove from fridge and allow to come to room temperature for 1 hour.
During the hour, Prepare your grill for direct grilling, Hot Coals on half, Cooler area on the other side.
Remove Cling Wrap and Grill Fat side down over HOT side coals.
Grill for about 15 minutes per side. Watch the grill. If flare ups occur, move the lamb to the cooler section of the grill until fires calm. But you do want a crispy outer coating.
IMPORTANT, cook by temperature. The Lamb is a perfect Medium rare 145 degrees in the thickest part of the lamb. Be sure to take several temperature measurements.
While the lamb is cooking, prepare the Lemons and Pears. Rub the sliced Pears with Olive Oil. Grill for about 10 minutes until you get the pretty grill marks.
When the lamb is done, Wrap (along with the pears and lemons (adding those flavors to the lamb as well as adding the flavors of the lamb to the pears)) in aluminum foil. Store this in an ice chest (no ice) for 30 minutes, allowing it to slowly rest and have the juices be reabsorbed into the meat. ACTUALLY, for this lamb I needed to transport and enjoy almost an hour of the Seder Dinner before we opened the foil and sliced. By wrapping and storing in the ice chest (no ice), the meat stayed warm. After almost 2 hours, the meat was still 125 degrees when I sliced. Plenty warm enough).
Slice about 1/3 inch thick, garnish with Lemons and grilled Pears, serve warm and ENJOY!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church. Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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Sunday, April 13, 2014

Smoked Pork Tenderloin and Spinach Salad ala Chris Lilly - 52 Pork Dishes and Side Dishes from the Grill

Today's post is a bit different for me. I am writing a review of one of my most recent purchases... Fire & Smoke, a Pitmaster's Secrets by Chris Lilly (of Big Bob Gibson's fame). In my opinion, no review is complete without at least one recipe from the book made with my home kitchen and grilling equipment limitations. I selected the Amazing Pork tenderloin over a Spinach Salad... But we will get to that in a second.

First... Here's the "About The Author" blurb on his Amazon.com page...
CHRIS LILLY is vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q. The Big Bob Gibson Bar-B-Q Competition Cooking Team has won ten World BBQ Championships, six world titles at “Memphis in May,” and the American Royal International Cook-off and BBQ Sauce Competition. Lilly is married to the great-granddaughter of BBQ legend Big Bob Gibson and is the author of Big Bob Gibson's BBQ Book.

Yeap, Mr. Lilly does indeed have his BBQ chops! If you have ever had or heard of Baptized Chicken using an Alabama White Sauce... That's from Chris Lilly and his restaurant, Big Bob Gibson!

In that book, we are taken on an historical tour of how one of the most famous BBQ joints came to be and has thrived among the competition in an area while dozens and dozens of pop up want to be pitmasters have come and gone. The restaurant has certainly evolved in it;s 90 plus year history, as have the recipes. But Chris shares his memories of the last half of the history along with the family legends that create the mythical shrine to Southern BBQ.

This original book did a great job of what it intended to do. Introduce the restaurant, share stories and legends, entertain and give home Que-ers an opportunity to try out the Big Bob Gibson magic themselves.

The only possible complaint people had was that the book relied too much on the seasonings, rubs and sauces that are available for purchase at the restaurant (or by mail order).

Fire and Smoke, his new book is the perfect companion to his original as the history section of the book goes into much more detail about the types of cooking grills and smokers used throughout the south and less specific to the restaurant. In other words... The way we cook!

The book is simply beautiful. Almost every recipe includes a full page photo of the finished dish or suggestions on serving or cooking techniques for that dish. The little extras are always appreciated. From references on a dozen or more different types of grills and smokers (complete with cost and each cooker's "ideal" use) to chapters on making your own rubs and sauces (this time giving the recipes instead of suggesting mail order). There is even a detailed chapter on making Grilled Pizzas (a personal favorite use of the grill for me)!!!

Whole chapters on GRILLED Drinks (yeap... Grilled) that will make all of your guests Ooh and Aah at your skills, to appetizers to salads and sandwiches, main dishes, side dishes and a lot of fantastic desserts... There is even a first ever chapter for me... I had never seen a chapter on what to do with leftovers in a major BBQ book before. If you are like me,if I am going to fire up my smoker, I am going to load it up. So, what to do with that gallon of extra pulled pork... How about an Overstuffed Pulled Pork Potato (you will have to buy the book to see that recipe)... Or a delicious looking Brisket Eggs Benedict. Now I need a new smoker just so I can make EXTRA EXTRA leftovers!

Yeap... Indeed, I loved this book. One of the most complete I have ever seen.

Chris does go into great detail on the methods of cooking with photo tips and ideas to recreate his recipes. Terms like "Indirect Grilling" and "Internal Temperatures" are explained so that even a novice can carefully read the details and succeed. But a more seasoned Que-er will also come up with more than a few ideas that make the price of the book more than worth it.

As to this recipe... Could not be more thrilled.

The recipe includes a fresh made salad dressing (nothing screams homemade treat like opening a mason jar of salad dressing at the table as you serve). There is also a recipe for a suggested rub to apply to the pork before cooking. A terrific introduction to making a rub and eventually working up a signature rub... Again, bragging rights while serving when you talk about ingredients in "your" rub can not be over rated! And finally there is a cooking sauce that is used during the cooking process. Making that moist tender and FILLED WITH FLAVOR piece of meat perfect every time.

The total package for a no fail meal.

And speaking of meal, the salad is a real treat. I did pack mine with a few extras to make it a little more colorful, but what a beautiful presentation of a fruit filled salad with the perfectly seasoned and prepared pork medallions on top.

The total package indeed.

the book is available from Amazon.com. Just a quick disclaimer, I received no compensation for this review. I bought the book myself, paid full price... Well discounted full price as I bought from Amazon. I have included links for the books below. If you click on one of those links and buy, I will get a small (appreciated but very very small) reward from Amazon for directing you their way.

The reprint of the recipe is meant as an example of my positive review of the book, to highlight the details and ease of following the recipes.

And one final note... There are lots of ingredients in this recipe. But considering the scratch made salad dressing is 7 ingredients, the scratch made Seasoning Sauce another 6 and the Dry Rub recipe is 8 ingredients, if you use a store bought salad dressing (not recommended, nor as much fun, nor (and most importantly) will you be able to have total bragging rights when you serve, or a store bought rub or sauce, the actual dish only has 8 ingredients. But most of the other ingredients are probably in your pantry anyway.

OK... to the recipe...

Amazon.com Widgets

OK... here's what Chris Lilly says to do with my very minor changes clearly listed...

Smoked Pork Tenderloin and Spinach Salad
ala Chris Lilly

Ingredients

FOR THE SALAD DRESSING:
1/4 Cup Vegetable oil (I used extra virgin Olive Oil)
1 TBS Balsamic Vinegar
1 TBS Distilled Vinegar
1/4 tsp Hot Sauce (I used Tabasco Brand)
4 tsp Granulated Sugar
1/4 tsp Salt
1/8 tsp Freshly Ground Black Pepper
FOR THE LIQUID SEASONING:
3 TBS Soy Sauce
2 TBS Extra Virgin Olive Oil
1 TBS fresh Lemon Juice
4 tsp Dark Brown Sugar (I used Light Brown Sugar)
1/4 tsp Garlic Powder
1/4 tsp Freshly Ground Black Pepper
FOR THE DRY RUB:
1 TBS Dark Brown Sugar (I used Light Brown Sugar)
2 tsp Salt
1-1/2 tsp Paprika
1/4 tsp Ground Cumin
1/4 tsp Garlic Powder
1/4 tsp Freshly Ground Black Pepper
Pinch of Ground Cinnamon
Pinch of Ground Ginger
And Finally... FOR THE MEAL
1 Pound Pork Loin (I used a 2-1/4 pounder)
5 Slices of Bacon (I used thick cut, 1/2 a pound, 8 Slices (I like Bacon))
1/2 Red Onion
5 Ounces (about 6 Cups) Spinach Leaves
2 Clementines peeled and separated, or canned Mandarin Oranges (Note:I used "regular" Orange slices in place of the Clementines)
NOT IN THE BOOK ADDITIONS I MADE TO THE SALAD
A handful of left over Strawberries, greens removed and sliced
a small can of sliced Waterchestnuts
6 Green Onions, sliced in half lengthwise, brushed with Olive Oil and grilled

Cooking Directions

Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 275 F.
For the dressing: In a medium bowl, whisk together the vegetable oil, vinegars, hot sauce, granulated sugar, salt and pepper. Set aside.
For the liquid seasoning: in a small bowl, combine 2 tablespoons of the soy sauce, olive oil, lemon juice, brown sugar, garlic powder, and pepper. Set aside.
For the dry rub: In a small bowl, combine the brown sugar, salt, paprika, cumin, garlic powder, pepper, cinnamon, and ginger. Season the pork tenderloin liberally with the dry rub.
In a 10 inch cast iron skillet on the stovetop, cook the bacon over medium-high heat until it is crisp and browned, about 5 minutes. Transfer the bacon to a paper towel-lined plate. Add the seasoned pork tenderloin to the skillet and sear for about 30 seconds on each side. Remove the skillet from the heat and pour the liquid seasoning over the pork.
Put the skillet over indirect heat on the outdoor grill. Close the lid, and cook, turning once, until the internal temperature of the pork reaches 145 F. in the center of its thickest portion, about 30 minutes. Transfer the pork to a cutting board and let it rest.
Put the skillet, with the cooking juices, on the stovetop over medium-high heat. Add the red onion and cook, stirring, until softened but still slightly crisp, about 4 minutes. Transfer the onions to a bowl.
Rinse the skillet under running water to cool it and wipe it dry. Fill the skillet to the top rim with spinach leaves. Top the spinach with the onions, clementines, and bacon. Slice the tenderloin into medallions and arrange them on top of the salad. Drizzle the top with the dressing and serve in the cast iron skillet family style.
NOTE... These are the changes I made... NONE, except I used a large serving platter instead of the more dramatic presentation of the salad served in a cast iron skillet. I also made only a single substitution, the Orange slices in place of the clementines. I also added a few extras in the salad (strawberries, water chestnuts and grilled green onions). I only added them because I had extras around the refrigerator with no plans. Better to fancy up the salad than waste food.
And ENJOY indeed!

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Tuesday, April 8, 2014

New Orleans Remoulade Sauce - a Cajun/Creole Condiment - 52 Sauces and Rubs

a Remoulade is one of the classic French sauces. It is more of a savory Aioli, a flavored mayonnaise.

A Creole Remoulade Sauce is similar. Just add spices.

This really is not complicated. It is a cup and a half of mayonnaise with flavoring. It is traditionally used as a condiment with seafood (ever hear of Shrimp Remoulade???). Take a look at the photos and you can see my Crab Cakes with a Remoulade Sauce.

It's one of those sauces I really should make more often. I make about a pint at a time and use it in several things. This batch, in the next few posts you will see I used the flavored mayo to make a Remoulade pimento Cheese dip (which made a heck of an open face Toasted Cheese Sandwich).

Just think whatever you use Mayo for and you will open up a new flavor option for old dishes!

OK... Here's what I did...

Remoulade Sauce

Ingredients

1/2 Cup Chopped Fresh Parsley
1/2 Cup Chopped Green Onions, white and Green Parts
2 Cloves Garlic
1 small Jar (About 1/3rd Cup) Capers, with the Brine
1-1/2 Cup Mayonnaise
1-2 TBS Cajun Spice Mix
2 TBS Olive Oil
Juice and Zest of 1 Lemon
3 TBS Whole Grain Mustard

Cooking Directions

In a Food Processor, combine the Parsley, Green onions, Capers (with Brine), Garlic Slices and Mayonnaise. Process for several pulses, scraping down the sides as needed.
Add the Cajun SPices, Lemon Juice with Zest and Whole Grain Mustard and again process.
With the blades running, drizzle in Olive Oil until you reach desired consistency.
Use as condiment or replace Remoulade Sauce with Mayonnaise in many recipes for a Cajun twist.
And ENJOY!

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