Text 5545, 112 rader
Skriven 2013-10-07 05:52:58 av Dave Drum (1:261/38)
Ärende: Chile 4209
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Redeye-Glazed Pork Tenderloin w/Black-Eyed Peas
 Categories: Pork, Vegetables, Citrus, Chilies
      Yield: 8 Servings

MMMMM------------------------REDEYE GLAZE-----------------------------
      2 oz Country ham scraps or
           - prosciutto
      2 ts Oil; (opt)
      3 tb Shallots; coarsely chopped
    1/2 c  Strong coffee or espresso
      2 c  Pork stock
      3 tb Sorghum syrup
      2 tb Apple cider vinegar

MMMMM----------------------BLACK-EYED PEAS---------------------------
      7 tb Unsalted butter; divided
      1 c  Minced yellow onion
    1/4 c  Minced garlic
      8 c  Chicken broth
      2 c  Dried black-eyed peas;
           - soaked overnight, drained
      5    Bay leaves; divided
           Salt
      1 tb (ea) crushed, toasted,
           - coriander & fennel seeds
      1    (1"x3") strip lemon peel;
           - all white pith removed
      1 ts Cayenne pepper

MMMMM--------------------TENDERLOIN-ASSEMBLY-------------------------
      1 tb Kosher salt
    1/2 ts Fresh ground black pepper
    1/4 ts Cayenne pepper
    1/4 ts (packed) light brown sugar
      2    (1 1/4 lb ea) trimmed pork
           - tenderloins
      2 tb Vegetable oil
      1 c  Bread-and-butter pickles;
           - blended to a coarse purée

  For redeye glaze: Heat a medium heavy saucepan over medium
  heat. Add ham and sauté until golden brown, adding
  vegetable oil as needed if the ham scraps are lean. Add
  shallots and cook, stirring often, until they begin to
  soften, about 3 minutes. Stir in coffee, scraping up any
  browned bits.

  Add stock, sorghum syrup, and vinegar; bring to a simmer
  and cook until sauce coats the back of a spoon, about 20
  minutes. Strain into a small bowl. DO AHEAD: Can be made 2
  days ahead. Let cool completely; cover and chill. Rewarm
  before using.

  For black-eyed peas with spiced butter: Melt 3 tablespoons
  butter in a large heavy pot over medium heat. Add onion
  and cook, stirring often, until softened, about 8 minutes.
  Add garlic and cook until fragrant, about 2 minutes. Add
  broth, peas, and 3 bay leaves. Bring to a boil; reduce
  heat to medium-low and cook, skimming the surface
  occasionally, until peas are tender, about 1 1/4 hours.
  Discard bay leaves.

  Strain peas, reserving broth. Transfer 2 cups strained
  peas to a medium bowl; mash into a paste. Return whole and
  mashed peas to pot, along with some of the broth to thin
  mixture. Season with salt. DO AHEAD: Can be made 2 days
  ahead.

  Melt remaining 4 tablespoons butter in small pan over
  medium heat. Simmer until browned bits form on bottom of
  pan, 5-6 minutes. Stir in coriander, fennel, lemon peel,
  cayenne, and remaining 2 bay leaves; cook, stirring, for 1
  minute. Remove pan from heat. DO AHEAD: Can be made 2
  hours ahead. Let stand at room temperature. Rewarm and
  discard bay leaves and lemon peel from spice butter before
  serving.

  For tenderloin and assembly: Combine first 4 ingredients
  in a small bowl. Season pork with spice mixture; let stand
  for 1 hour.

  Preheat oven to 350øF/175øC. Heat oil in a large cast-iron
  skillet over high heat. Sear pork on all sides until deep
  golden brown, about 8 minutes total. Transfer skillet to
  oven. Roast pork, occasionally brushing with glaze, until
  an instant-read thermometer inserted into meat registers
  140øF/60øC, about 15 minutes. Transfer meat to a carving
  board. Let rest, uncovered, for 10 minutes.

  Reheat peas and spice butter. Cut pork into
  1/4"-1/2"-thick slices. Transfer to plates and spoon
  pickle purée over. Serve with peas drizzled with spoonfuls
  of spice butter.

  by Linton Hopkins; Restaurant Eugene, Atlanta, GA

  Bon Appétit | February 2012

  Yield: Makes 8 servings

  MM Format by Dave Drum - 12 March 2012

  Uncle Dirty Dave's Archives

MMMMM

... And now for something completely different: a man with three buttocks.

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