It was a small showing tonight, but that’s ok, it was a beautiful night out!
Disappearing Pork
Marinade
1 cup fresh orange juice
6 Tbsp. extra virgin olive oil
6 Tbsp. Worcestershire sauce
3 Tbsp. molasses
3 Tbsp. minced garlic
6 pork tenderloins, about 1 pound each
Rub
6 tsp chili powder
3 tsp cracked black pepper
3 tsp kosher salt
1.5 tsp ground cumin
1.5 tsp dried oregano
3/4 tsp granulated garlic
Directions
To make marinade: in small bowl whisk together the marinade ingredients. Trim any excess fat and silver skin from tenderloins. Place the tenderloins in a large resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 1 to 2 hours, turning occasionally.
To make the rub: in a small bowl combine the rub ingredients
Remove the tenderloins from the bag and discard the marinade. Coat evenly with the rub and lightly brush or spray with olive oil. Allow to stand at room temperature for 20 to 30 minutes before grilling. Grill over indirect medium heat until the centers are barely pink and the internal temperature reaches 155 degrees farenheit, 25 to 30 minutes, turning once halfway through the grilling time. Remove from the grill, loosely cover with foil and allow to rest for 3 to 5 minutes before cutting into thin slices on the bias. Makes 12 servings.
Amazing as ever. For those using this recipe, note these amounts are tripled from the standard.
Roasted vegetable frittata (doubled)
We’ll need to make two frittata’s rather than trying to double it.
2 small zucchini, 1-in diced
2 red bell peppers, 1.5 in diced
2 yellow bell, 1.5 in diced
2 red onion, 1.5 in diced
2/3 c olive oil
Kosher salt and freshly ground pepper
4 t minced garlic (4 cloves)
2 dozen eggs
2 c half-and-half
1/2 c freshly grated Parmesan cheese
2 T unsalted butter
2/3 chopped scallions, white and green parts (6 scallions)
1c grated Gruyère cheese (about 4 oz)
Roast the vegetables at 425 degrees for 15 minutes with 1 ½ teaspoon salt and ½ teaspoon pepper. After 15 minutes, stir, add garlic and cook for another 15 minutes.
<in two large bowls>
In a large bowl, whisk together 1 dozen eggs, 1c half-and-half, 1/4c Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
In a 10-inch oven proof sauté pan, melt the butter and sauté the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyère and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
I heard it turned out pretty good, but everyone was pretty stuffed by the time this came out.
Festive Black Bean Chili
2 cups chopped onions
2 garlic cloves, minced or pressed
1 Tbsp ground cumin
1 Tbsp ground coriander
1 cup prepared Mexican-style red salsa
2 red and/or green bell peppers, chopped
3 cups cooked black beans (2 15 ounce cans, drained and rinsed)
3 cups canned whole tomatoes, with juice (28-ounce can)
2 cups fresh or frozen corn kernels (11 ounce package)
salt to taste
Tabasco or other hot pepper sauce to taste
In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 minutes. Add the cumin and coriander and stir on high heat for a minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the black beans and tomatoes; simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Add salt and Tabasco to taste Stir in the cilantro, if desired.
Again, great as always. Could have used a bit more garlic, but I think nearly everything always could.
Grilled Veggies
Miscellenous veggies chopped up, wrapped in tin foil, doused in olive oil, and thrown on the grill.
JP “steamed” some of these instead of grilling them, but they turned out pretty good anyway.