Text 25527, 104 rader
Skriven 2009-06-30 16:07:00 av Michael Loo (1:18/200.0)
  Kommentar till text 25513 av Hap Newsom (1:124/311)
Ärende: things 766
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 HN> Summers up here aren't usually too bad, low humidity
 HN> and moderate (most of the time) temps with the highs
 HN> only getting into the 80's. Where were you when you
 HN> posted the above?

I was still in DC fussing with family things.

  My last day in Brownsville the temp
 HN> was 82 at 7:45 when I stepped out of the motel...
 HN> my glasses fogged up immediately!

82 at 7:45 promises a bad day ahead. I bet you were glad
to get back to the northern chill. Anyhoo, welcome back.

 HN> The time in Tenn was not as stressful as I had
 HN> thought it would be.

Glad of that. Family can be pretty comforting, but
don't ask how I know.

 HN> I don't know what bourbon they serve in 1st
 HN> class on Delta/Northwest but it was Gooooood!
 HN> Tasted like Knob Creek but the bottle didn't look
 HN> right, so don't know for sure what I was drinking
 HN> but I enjoyed it! 

Woodford Reserve, but don't ask how I know.

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                       CHILE-RUBBED PORK TENDERLOIN

Recipe By     : Chef Richard Bishop/Des Moines Club/Des Moines, IA
Serving Size  : 12   Preparation Time :0:00
Categories    : Chiles In General                Pork
  Amount  Measure       Ingredient -- Preparation Method
  ------  ------------  --------------------------------
   7      pounds        pork tenderloin -- cut into 9 pieces

                        MICHIGAN DRIED CHERRY CHUTNEY
   1      each          lemon, juice and zest of
   1      each          orange, juice and zest of
     1/4  cup           red onion -- julienned
     1/2  ounce         vegetable oil
     1/3  cup           port wine
   8      ounces        dried Michigan cherries
   1      teaspoon      ginger, grated
   1      teaspoon      jalapeno chile -- chopped
     1/8  teaspoon      cayenne pepper
          pinch         nutmeg
                        salt -- to taste
   2      tablespoons   green onions -- bias cut

                        CIDER BOURBON SAUCE
   4      cups          apple cider
   1      ounce         cider vinegar
   1      teaspoon      shallots -- chopped
   1      each          fresh rosemary sprig, 3 inch piece
   2      cups          beef glaze
   2 - 3  ounces        bourbon
                        salt and pepper -- to taste
   1      ounce         butter, unsalted

                        CHILLI RUB
   1      tablespoon    chilli powder, paprika, ground cumin -- each
   1      teaspoon      granulated onion, garlic powder, salt -- each

For Chutney:
Poach lemon and orange zest. Strain, cool and set aside. Saute red
onion in oil over medium heat until tender. Cook over high heat until
onions begin to caramelize. Add port to deglaze pan. Reduce heat and
add cherries, lemon, and orange juice, ginger, jalapeno, cayenne, and
nutmeg. Cook until mixture is reduced to syrup. Add salt to taste.
Add reserved lemon and orange zest and let cool. Stir in green onion.
(Makes 4 cups.)

For Sauce:
Reduce cider and vinegar with shallots and resemary until thick syrup
forms. Strain and add beef glaze. Heat sauce through and add
bourbon. Season with salt and peper to taste. Whisk in butter.
(Makes 4 cups.)

For Rub:
Combine chili rub ingredients and mix well.

Season pork with chili rub. Place pork 3 inches from flame on
charcoal grill or commercial broiler. Sear all sides, cooking about
6-8 minutes total, until internal temperature reaches 150-155-degrees
F. Remove from heat and let stand 5 minutes before slicing.

Serving suggestions: Plate pork with cider bourbon sauce and dried
cherry chutney. Serve with seasonal vegetables.

                      - - - - - - - - - - - - - - - - - -

NOTES : frm. Nat'l. Pork Producers Council in cooperation w/the
        Nat'l. Pork Board
FROM: Chile-Heads Digest & Mailing List

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