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Menu Plan for the week of June 14, 2013: Day 2 Recipes
Stuffed, Smoked Pork Tenderloin
Patatas Bravas
Baked Courgette (Zucchini) Sticks
Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
Do the potatoes in the oven with the zucchini or on the grill with the pork.
Smoked, Stuffed Pork Tenderloin Preparation and cooking time: 40 minutes
The pork is lightly smoked, using a regular grill (either charcoal or gas) rather than a proper smoker. The pink color is a result of the smoking.
14oz
(420gr) pork tenderloin
1 tbs chopped capers
1 tbs chopped dry-cured Greek olives
1 tbs whole grain mustard
1/2 tsp paprika
Basting Sauce:
2 tbs molasses
1 tbs soy sauce
1 tbs Balsamic vinegar
wood chips we used apple See Barbecue Grills for more info
Weber-type kettle barbecue with charcoal or Gas Grill
Put wood chips in water to soak.
Charcoal grill: Put some charcoal in the barbecue, off to one side and light it.
Gas grill: Only light one side of the grill. Wrap the soaked wood chips loosely in foil. Poke a few holes in the foil and place on the grill. Cook pork over indirect heat with the grill cover closed and vented or propped open an inch or so.
The pork: Carefully slice the pork tenderloin in half the long way, almost all the way through. Leave about 1/3" (1cm). Open it flat, like a book. Spread the mustard on 1 side. Sprinkle the paprika, olives and capers on the mustard. Close the pork and tie securely with kitchen string.
Make basting sauce
Smoke for 30 minutes. Baste once when you put it on the grill, once when you open the grill after 15 minutes to add wood chips and once when you take it off.
Remove pork and let rest 5 minutes. Remove string, slice and serve.
Note: You could also roast in the oven for 25 minutes, 400F (200C).
These are not as hot as the 'real' ones in Spain. If you would like more heat add red pepper flakes or a few drops of bottled hot sauce. The translation is 'Fierce Potatoes' (not 'brave').
2 medium potatoes
1 tbs olive oil
2 tsp Herbes de Provence
1 tbs sherry vinegar
Pimiento Sauce
2oz (60gr) pimento (pimiento) or roasted red peppers
1/2 cup (4oz, 120gr) tomato sauce
1/2 tsp garlic powder
1 tsp oregano
1 tsp chili powder
1 tsp paprika
2 tsp Balsamic vinegar
Red pepper flakes, if you want more heat
Cut potatoes into large pieces. Whisk together the oil, herbs and vinegar. Add potatoes and toss to coat. Cook in grill pan on barbecue grill about 25 minutes or until done and starting to brown and get a bit crispy.
Or you can roast them in the oven: Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes.
Gently warm 1/3 - 1/2 cup Pimiento Sauce. When potatoes are done, put into a bowl and pour warmed Pimiento Sauce over - just enough to very lightly coat. Sprinkle with paprika and serve.
Pimiento Sauce: Purée all ingredients in a blender. Put into a small saucepan and warm until needed.
These are quickly prepared; baked unattended and end with a nice crunch. Easy peasy! And one can't have too many zucchini recipes in summer!
1 medium zucchini, (courgette) green or yellow, about 8 inches (20cm)
1 tsp Dijon-style mustard
1 egg
2 tbs dry bread crumbs
2 tbs grated Parmesan cheese
Wash zucchini and slice off stem and blossom ends. Cut it in half or thirds the short way. You want pieces 2 - 3" long (5 - 8cm). Cut each section into sticks about 5/8" (1cm) square. They won't all be perfect, coming from a round vegetable, but close is good. In a flattish bowl whisk the mustard and the egg together. In another flattish bowl or plate mix the crumbs and cheese together. Roll the zucchini sticks in the egg, then the crumbs. Place on a nonstick baking sheet. Bake at 400F (200C) for 35 minutes, until coating starts to brown. Remove and serve.
Cooking Schedule: 45 minutes for menu |
Cut potatoes |
