Grilled Balsamic-Garlic Crusted Pork Tenderloin

Grilled Balsamic-Garlic Crusted Pork Tenderloin

4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)

Directions:

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Recipe & Picture Source: Kitchen Confidante 

Posted by: Sallie

BBQ Chicken Kebabs

I can't believe it. School is actually starting today! I have the same mixed feelings every year. Sadness that the lazy, fun and sometimes crazy  days of summer are over but also joy that I can reclaim my house, get the kids to bed at a decent hour and have my precious routine back! Right now with only my kindergartner and a really quiet house I'm really leaning toward the latter.

Even though summer vacation is over it's still hot here. Really hot. That translates into let's grill something and not heat up the house.

These bbq chicken kebabs are unlike any I've made before. The chicken is mixed with a bacon puree. Yes, pureed bacon. This not only contributes a fabulous element of flavor, but also keeps the chicken extra moist. They're also flavored with a rub of both sweet and spicy paprika (translation, yummy smoky flavor) and a delicious and easy bbq sauce.

These were a hit with the whole family.  The leftovers are perfect for dicing up and using on pizza, sandwiches, or quesadillas. 

BBQ Chicken Kebabs

Cooks Illustrated

*The recipe calls for either chicken thighs or breast. if you use both, make sure to put them on separate skewers as they will cook at different rates.

INGREDIENTS

• Sauce
• 1/2cup ketchup
• 1/4cup light or mild molasses
• 2tablespoons grated onion (see note)
• 2tablespoons Worcestershire sauce
• 2tablespoons Dijon mustard
• 2tablespoons cider vinegar
• 1tablespoon light brown sugar
• Kebabs
• 2pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes 
• 2teaspoons kosher salt
• 2tablespoons sweet paprika
• 4teaspoons sugar
• 2teaspoons smoked paprika
• 2slices bacon , cut into 1/2-inch pieces
• 412-inch metal skewers

INSTRUCTIONS

1. 1. FOR THE SAUCE: Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchup-like consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer 1/2 cup sauce to small bowl and set aside remaining sauce to serve with cooked chicken.
2. 2. FOR THE KEBABS: Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
3. 3. Turn all burners to high, close lid, and heat grill until hot, about 15 minutes. Scrape cooking grate clean with grill brush. Leave primary burner on high and turn off other burner(s).
4. 4. While grill heats, pat chicken dry with paper towels. Combine sweet paprika, sugar, and smoked paprika in small bowl. Process bacon in food processor until smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing. Add bacon paste and spice mixture to chicken; mix with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated. Thread meat onto skewers, rolling or folding meat as necessary to maintain 1-inch cubes.
5. 5. Place kebabs over primary burner and grill, covered, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, 8 minutes for breasts or 10 minutes for thighs. (If flare-ups occur, slide kebabs to cool side of grill until fire dies down.) Brush top surface of kebabs with ¼ cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining ¼ cup sauce; flip and continue to cook until brown in spots and instant-read thermometer inserted in center of meat registers 160 degrees for breasts and 175 degrees for thighs, about 1 minute longer. Remove kebabs from grill and let rest for 5 minutes. Serve, passing reserved barbecue sauce separately.
   
   
   Posted by: Sallie

Weekend Grilling

I was watching the Ask Aida show in Food Network this morning as I was running on the treadmill at the gym, and the recipe looked so good, I thought I'd try it for dinner. Let me tell you, I actually got an applause from my husband when he finished eating! It was that good! I love sauces and I love dipping things into sauce. This recipe called for a limed sour cream sauce that was perfect to dip the grilled veggies and the steak in. Yum!

Grilled Flank Steak with Ginger Marinade

courtesy of Aida Mollenkamp

Ingredients:
1 (5-inch) piece ginger, sliced thinly
1/4 cup sesame oil
8 medium garlic cloves, smashed
2 teaspoons freshly squeezed lime juice
1 tablespoon honey
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 pounds flank steak, trimmed of fat and sinew

Directions:
In a nonreactive dish or large resealable plastic bag, combine all ingredients except steak and mix thoroughly. Add steak and turn to thoroughly coat. Cover dish or close bag and allow to marinate at room temperature for 30 minutes. (If you are making ahead, cover, and place in refrigerator. Can be marinated up to 24 hours in refrigerator.)

Once steak has marinated, remove from refrigerator and bring to room temperature for at least 15 minutes. Heat a lightly oiled grill pan to medium-high heat. When pan is heated, remove steak from marinade, shake off excess, add to pan and cook for about 6 to 8 minutes per side for medium rare.

Transfer to a cutting board, season with additional salt and freshly ground black pepper and let rest for 10 to 15 minutes. Slice thinly across the grain and serve.

Grilled Onions and Mushrooms with Limed Sour Cream

courtesy of Aida Mollenkamp

Ingredients:
1 cup plain sour cream
1 tablespoon freshly squeezed lime juice
1 teaspoon lime zest
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 medium red onion, cut into 8 wedges
3 large portobello mushrooms, cut into 1-inch slices
Vegetable oil, for brushing the vegetables

Directions:
Combine sour cream, juice, zest, salt and pepper in a medium nonreactive bowl. Store, covered in refrigerator until ready to use.

Heat a lightly oiled grill pan over medium heat. Meanwhile, brush onions and mushrooms with oil and season well with salt and freshly ground black pepper.

When grill pan is heated, add onions cut side down and cook until softened, about 10 minutes. Transfer to a plate. Add mushrooms and grill until charred and soft, about 10 minutes. Serve immediately with sour cream sauce.

Posted By: Julia

Grilled Jerk Chicken with Mango Cilantro Salsa

I wanted to have chicken, but didn't want the same old thing. Jerk Chicken has a great flavor that matches so well with the mango salsa. It is very healthy too! I decided to make mine into skewers.

Grilled Jerk Chicken with Mango Cilantro Salsa
Adapted from foodnetwork.com, Bobby Flay

Ingredients:
1 cup vegetable oil
1 large yellow onion, coarsely chopped
3 scallions, coarsely chopped
2 green bell pepper, stem and seeds removed
2 tablespoons fresh ginger, grated
4 cloves garlic, coarsely chopped
2 tablespoons finely chopped fresh thyme leaves
1/4 cup red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
2lb. chicken breasts
Mango Cilantro Salsa, recipe follows

Directions:
Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Cut the chicken into 1-inch cubes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Place 4-5 pieces of chicken on each skewer. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.

Mango-Cilantro Relish:
3 ripe mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped green onions
3 tablespoons lime juice
3 tablespoons fresh orange juice
1 teaspoon honey
Salt and freshly ground black pepper

Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.

Posted By: Julia