These go well with the Pork Tenderloin and Bacon recipe that I posted! :) Weber's Real Grilling strikes again.
4 rip plum tomatoes, about 1 pound, cored
2 TBSP extra virgin olive oil
1/2 C finely diced yellow onion
1 TBSP minced garlic
1/4 tsp red pepper flakes (optional)
2 cans (15 ounces each) cannellini beans, rinsed
1/4 C lightly packed torn fresh basil leaves
1. To prepare the beans: Grill the tomatoes over direct medium heat until the skins are loosened, 6 to 8 minutes, turning occasionally. Cut the tomatoes into 1- inch chunks. In a medium saucepan over medium heat, warm the oil, then cook the onion, garlic, and pepper flakes until softened, about 3 minutes, stirring occasionally. Add the tomatoes and beans, stir to combine, and season to taste with salt and pepper. When the beans come to a boil, reduce the heat and simmer for 15 minutes. Add the basil to the beans
Serve with Pork Tenderloin and Bacon (or what you like) :)
Showing posts with label grilling. Show all posts
Showing posts with label grilling. Show all posts
Wednesday, February 16, 2011
Pork Tenderloin and Bacon
More from Weber's Real Grilling. My hopes are high that I will get to BBQ soon! Everyone (even the kids) loved this. I will publish another recipe for the beans that go with this. Thought I would get 2 points out of one recipe! :)
2 tsp fennel seed
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 pork tenderloins, about 1 pound each
12 slices thinly sliced bacon, about 3/4 pound
1. In a small skillet over low heat, toast the fennel seed until the aroma is apparent, 3 to 5 minutes, shaking the skillet occasionally. Crush the fennel seed in a spice grinder or on a cutting board by grinding the seeds under a heavy pan. In a small bowl, combine the fennel with the salt and pepper.
2. Trim any excess fat and silver skin from the tenderloins. Cut the tenderloins into pieces about 1 1/2 inches long. Season them with the fennel mixture. Gently press down on each piece to form a disc the same thickness as the width of the bacon. Wrap a piece of bacon around each piece of pork and secure with a toothpick. The bacon should overlap at the ends by no more than 1 inch. Allow to stand at room temperature for 10 to 15 minutes before grilling.
3. Grill the porkm over direct medium heat until the pork is barely pink in the center and the bacon is fully cooked, 12 to 15 minutes, turning once (if flare-ups happen, move the pork temporarily to indirect medium heat).
Serve with Stewed White Beans posted as well.
2 tsp fennel seed
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 pork tenderloins, about 1 pound each
12 slices thinly sliced bacon, about 3/4 pound
1. In a small skillet over low heat, toast the fennel seed until the aroma is apparent, 3 to 5 minutes, shaking the skillet occasionally. Crush the fennel seed in a spice grinder or on a cutting board by grinding the seeds under a heavy pan. In a small bowl, combine the fennel with the salt and pepper.
2. Trim any excess fat and silver skin from the tenderloins. Cut the tenderloins into pieces about 1 1/2 inches long. Season them with the fennel mixture. Gently press down on each piece to form a disc the same thickness as the width of the bacon. Wrap a piece of bacon around each piece of pork and secure with a toothpick. The bacon should overlap at the ends by no more than 1 inch. Allow to stand at room temperature for 10 to 15 minutes before grilling.
3. Grill the porkm over direct medium heat until the pork is barely pink in the center and the bacon is fully cooked, 12 to 15 minutes, turning once (if flare-ups happen, move the pork temporarily to indirect medium heat).
Serve with Stewed White Beans posted as well.
Corn on the Cob with Basil-Parmesan Butter
Summer can't come quick enough for me. Here is another wonderful recipe for the grill. I would grill all year round if I could but I don't like getting rained on and having to check doneness by flashlight :) Another from Weber's Real Grilling.
Butter:
1/4 C unsalted butter, softened
1/4 C freshly grated Parmigiano-Reggiano cheese
2 TBSP finely chopped fresh basil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp granulated garlic
4 ears corn, husked
1. To make the butter: In a small bowl, mash the butter ingredients together with the back of a fork, and then stir to distribute the seasonings throughout the butter.
2. Brush about 1 TBSP of the seasoned butter all over each ear of corn. Grill over direct medium heat until browned in spots and tender, 10 to 15 minutes, truning occasionally. Serve warm with the remaining butter spread on the corn.
Butter:
1/4 C unsalted butter, softened
1/4 C freshly grated Parmigiano-Reggiano cheese
2 TBSP finely chopped fresh basil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp granulated garlic
4 ears corn, husked
1. To make the butter: In a small bowl, mash the butter ingredients together with the back of a fork, and then stir to distribute the seasonings throughout the butter.
2. Brush about 1 TBSP of the seasoned butter all over each ear of corn. Grill over direct medium heat until browned in spots and tender, 10 to 15 minutes, truning occasionally. Serve warm with the remaining butter spread on the corn.
Artichokes with Oregano and Salt
My family loves artichokes. I have made this many times for company and they always ask for the recipe. Again, from Weber's Real Grilling.
4 large artichokes
Juice of 1 lemon
1 TBSP extra virgin olive oil
1/2 tsp dried oregano
1/4 tsp granulated garlic
1/4 tsp kosher salt
1/2 C unsalted butter, melted
1. Bring a large pot of salted water to a boil.
2. Cut the stem off each artichoke, leaving about 1/2 inch attached. Peel off the dark outer leaves until you expose the light green, yellowish leaves underneath. Lay each artichoke on its side and cut off the top half so you have just the firm base to work with. Cut each base in half lenghtwise through the stem and drop each half into a large bowl of water mixed with the lemon juice (to prevent discoloration).
3. One at at time, lift the artichokes from the water and use a tsp to scoop out all the fuzzy choke and purplish leaves. Cook the artichokes in the boiling salted water until you can pierce them easily with a knife, 12 to 15 minutes, but DON"T OVERCOOK them or they will fall apart on the grill (I did this the first time). Drain the artichokes in a colander and place in a large bowl. While still warm, add the oil, oregano, granulated garlic, and salt. Toss gently to coat the artichokes. (the artichokes may be made up to this point and refrigerated for up to 4 hours. Bring to room temperature before grilling)
4. Grill the artichokes over direct medium heat until well browned and warm, 4 to 6 minutes, turning once. Serve warm with the butter.
4 large artichokes
Juice of 1 lemon
1 TBSP extra virgin olive oil
1/2 tsp dried oregano
1/4 tsp granulated garlic
1/4 tsp kosher salt
1/2 C unsalted butter, melted
1. Bring a large pot of salted water to a boil.
2. Cut the stem off each artichoke, leaving about 1/2 inch attached. Peel off the dark outer leaves until you expose the light green, yellowish leaves underneath. Lay each artichoke on its side and cut off the top half so you have just the firm base to work with. Cut each base in half lenghtwise through the stem and drop each half into a large bowl of water mixed with the lemon juice (to prevent discoloration).
3. One at at time, lift the artichokes from the water and use a tsp to scoop out all the fuzzy choke and purplish leaves. Cook the artichokes in the boiling salted water until you can pierce them easily with a knife, 12 to 15 minutes, but DON"T OVERCOOK them or they will fall apart on the grill (I did this the first time). Drain the artichokes in a colander and place in a large bowl. While still warm, add the oil, oregano, granulated garlic, and salt. Toss gently to coat the artichokes. (the artichokes may be made up to this point and refrigerated for up to 4 hours. Bring to room temperature before grilling)
4. Grill the artichokes over direct medium heat until well browned and warm, 4 to 6 minutes, turning once. Serve warm with the butter.
Shrimp Tacos
Nothing like wanting to BBQ when it snows out! These are wonderful and a great twist on something old. Here's to wishing for warmer, sunnier weather! This recipe comes from Weber's Real Grilling. My husband got a new BBQ and I got a new cookbook! Everybody wins!
1 ear corn, husked
6 scallions, white and light green parts only
Extra virgin olive oil
1 medium poblano chile
1 C cherry tomatoes, cut into 1/4- inch dice
1 Hass avocado, cut into 1/4-inch dice
1 TBSP finely chopped fresh cilantro
1 TBSP fresh lime juice
1 TBSP minced garlic
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
32 large shrimp, about 1 1/2 pounds, peeled and deveined
8 flour tortillas
1. To make the salso: brush or spray the corn and scallions all over with oil. Grill the corn until browned in spots and tender, the scallions until lightly marked, and the chile until blackened and blistered in spots, over direct medium heat, turning occasionally. The corn and chile will take 10 to 12 minutes and the scallions will take 3 to 4 minutes. Trim the root ends off the scallions; finely chop the remaining parts and put them in a medium bowl. Cut the kernels off the corn and add to the bowl. When cool enough to handle, peel off the loosened bits of skin from the chile and discard along with the stem; finely shop the remaining parts of the chile and add to the bowl. Add the remaining salsa ingredients, including 1/4 tsp salt and 1/4 tsp pepper. Drizzle 1 TBSP of olive oil into the bowl and mix thoroughly.
2. Brush or spray the shrimp all over with oil and season with the remining 1/4 tsp salt and 1/4 tsp pepper. Grill over direct high heat until shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Grill the tortillas over direct medium heat until warm, 30 to 60 seconds, turning once. Fill the tortillas with salsa and shrimp. Serve warm
1 ear corn, husked
6 scallions, white and light green parts only
Extra virgin olive oil
1 medium poblano chile
1 C cherry tomatoes, cut into 1/4- inch dice
1 Hass avocado, cut into 1/4-inch dice
1 TBSP finely chopped fresh cilantro
1 TBSP fresh lime juice
1 TBSP minced garlic
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
32 large shrimp, about 1 1/2 pounds, peeled and deveined
8 flour tortillas
1. To make the salso: brush or spray the corn and scallions all over with oil. Grill the corn until browned in spots and tender, the scallions until lightly marked, and the chile until blackened and blistered in spots, over direct medium heat, turning occasionally. The corn and chile will take 10 to 12 minutes and the scallions will take 3 to 4 minutes. Trim the root ends off the scallions; finely chop the remaining parts and put them in a medium bowl. Cut the kernels off the corn and add to the bowl. When cool enough to handle, peel off the loosened bits of skin from the chile and discard along with the stem; finely shop the remaining parts of the chile and add to the bowl. Add the remaining salsa ingredients, including 1/4 tsp salt and 1/4 tsp pepper. Drizzle 1 TBSP of olive oil into the bowl and mix thoroughly.
2. Brush or spray the shrimp all over with oil and season with the remining 1/4 tsp salt and 1/4 tsp pepper. Grill over direct high heat until shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Grill the tortillas over direct medium heat until warm, 30 to 60 seconds, turning once. Fill the tortillas with salsa and shrimp. Serve warm
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