Text 7926, 105 rader
Skriven 2011-03-02 21:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: LOCATION LOCATION 10301
===============================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> Is Hawaii a part of America, or a Pacific island country?

Yes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coconut & Brown Sugar Brined Pork Tenderloin
 Categories: Pork, Rice
      Yield: 4 Servings
 
           BRINED PORK TENDERLOIN:
      3    14-ounce cans coconut juice
    1/2 c  Black bean paste or
           Black bean garlic paste
    1/3 c  Brown sugar
      4    Pods star anise
      1    Cinnamon stick
      3 tb Soy sauce
      1 qt Water
      1 qt Ice
      2    Pork tenderloins, approx.
    3/4 lb each, cleaned, cut in half
           Kosher salt and pepper
           BOK CHOY:
      3    Heads baby bok choy
      1 c  Sugar
      1 c  White vinegar
      1 c  Water
           COCONUT SAUCE:
     14 oz Can coconut milk
      3 tb Black bean paste, or black
           Bean garlic paste
      3 c  Chicken stock
           RICE:
      2 c  Water + additional 1/4 cup
      2 c  Broken rice
      2 tb Butter
      1 tb Minced garlic
      2 tb Minced shallots
      2 tb Minced lemongrass
           Kosher salt and pepper
      2    Scallions, chopped
           Sprig of cilantro
 
  Coconut & Brown Sugar Brined Pork Tenderloin with Broken Fried
  Rice & Pickled Baby Bok Choy
  
  For the brined pork: Combine the coconut juice, black bean paste,
  brown sugar, star anise, cinnamon stick, soy sauce and water in a
  large pot and bring to a boil. Add ice and let the brine cool to
  room temperature. Add the cleaned pork tenderloins and refrigerate
  for 3 to 24 hours.
  
  After brining, pat the pork dry and season it with salt and
  pepper. Cook the pork on a hot grill, or sear it on the stovetop
  to the desired doneness. Approximately 5 to 7 minutes per side on
  a hot grill. Allow to rest for 10 minutes before serving.
  
  For the bok choy: Cut and discard the tips of the heads of the bok
  choy, then continue cutting 1/2-inch cross sections of the cabbage
  until you get to the base, then discard the base. Rinse and soak
  the vegetable in water and set aside. In a small pot, dissolve the
  sugar in the vinegar and water over low heat; allow to cool.
  
  Strain the bok choy and add it to the pickling liquid. Let it sit
  for at least 30 minutes and up to three days.
  
  For the sauce: Combine the coconut milk, black bean paste and
  chicken stock in a saucepan and reduce to half over medium heat.
  
  For the rice: In a small saucepan, add water and rice. Stir and
  bring to a simmer, then cover and cook for 10-15 minutes, until
  the rice is tender. If the rice is not fully cooked, add 1/4 cup
  of water, turn off the heat, cover and steam for 5 to 10 minutes
  more. Alternatively cook the rice in a steamer or rice cooker.
  Fluff with a fork.
  
  In a hot saute pan, add the butter and cook the garlic and
  shallots for 30 seconds, then add the lemongrass and saute for
  another 30 seconds until slightly brown. Add the cooked rice and
  incorporate it well. Salt and pepper the rice to desired seasoning
  level. Add the chopped scallions.
  
  To serve, cut the pork into 1/2-inch thick slices. Fan the slices
  next to a portion of rice, sauce the pork and garnish with the bok
  choy and a sprig of cilantro (optional).
  
  Mike Yakura, Le Colonial

  From: Shantihhh To: Gastronomique
 
MMMMM

Cheers

YK Jim


... I drink a lot because I urinate a lot. And nature ABHORS A VACUUM!

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