Grilled Pork Tenderloin with Vegetable Medley
Grilled Pork Tenderloin
2 pork tTenderloins (12 oz each)
1 tbs olive oil
salt and fresh ground pepper
Prepare a medium-hot charcoal or gas grill. Pat dry the 2 pork loins and cut lengthwise. Rub loins with oil season with salt and pepper. Grill tenderloins 4 to 5 minutes on each side, not to over cook. Let stand loosely covered with aluminum foil for about 2 minutes, slice and serve.
Grilled Medley of Fall Vegetables
1/2 cup olive oil (virgin)
1 bunch of asparagus (blanched)
3 medium zucchini
2 red Japanese eggplants
3 medium yellow squash
12 large fresh shitake mushrooms (cooked)
4 ears of corn (soaked 1 hr)
1 each – yellow, red, green and orange bell pepper (quartered lengthwise)
1 large sweet potato (blanch)
Kosher salt and fresh ground pepper
In a bowl, lightly brush each vegetable piece with olive oil. Sprinkle lightly with salt and pepper. Prepare a medium-hot charcoal or gas grill. Place the vegetables directly on the grill grate. Grill the asparagus, zucchini, yellow squash and shitake until tender, 1 to 2 minutes per side flipping frequently. Grill the eggplant 2 to 3 minutes on each side. Grill the corn until golden, about 10 minutes, turning frequently. Grill the bell peppers and sweet potatoes until tender, 5 to 10 minutes, turning occasionally. Serve with soy sauce.
Master Prep List
Ingredients
- 1 bottle virgin olive oil
- 1 bunch asparagus
- 3 medium zucchini
- 2 medium Japanese eggplant
- 3 medium yellow squash
- 12 large shitake mushrooms
- 4 ears corn
- 4 peppers (1 each – yellow, red, green, orange)
- 1 large sweet potato
- 1 bottle soy sauce
- 1 pound butter
- 1 bunch parsley
Equipment
- 4 sets of chops sticks
- Cutting board
- Knives
- Grill pan
- Plates (4 large)
- Monkey dishes (6)
- Paper plate
- Towels
- Steel
Jungle Style Mojo Wings
Marinade
4 large cloves of garlic
1/2 tsp. salt
1 tsp. fresh oregano
1/3 cup fresh lime juice
1/2 cup fresh orange juice
1/4-cup day vermouth
8 small chix wings
With food processor, mash garlic, salt oregano and cumin to a paste. Scrape mixture into a small bowl; combine with lime juice, orange juice, vermouth, and olive oil until well blended. Place wings in baking dish. Cover with marinade. Cover with plastic wrap; Refrigerate 2 hours. Preheat grill to medium high. Remove chicken from marinade and grill wings until done. 8 to 10 minutes.
Grilled Tiger Steak w/Jalapeno Sauce
2 tbs Minced fresh parsley leaves
1 Small Garlic clove, minced and mashed to a paste with teaspoon salt
2 small pickled jalapeno peppers, seeded and minced to a paste (wear rubber gloves)
2 Tablespoons olive oil
3/4 to 1 skirt steak, halved crosswise
In a small bowl, stir together the parsley, the garlic paste, the jalapenos, the oil, and salt and pepper to taste until mixture is well. Grill the steak, seasoned generously with salt and pepper, on an oiled rack. Set about 6 inches over glowing coals for 4 minutes on each side for medium-rare meat. Transfer the steak to a cutting board, let it stand for 5 minutes, and cut it across the grain into thin slices. Divide the steak between 2 plates; top it with some of the parsley jalapeno sauce. Sauce can also be made in a food processor.
Mojo Greens
1 large bunch collards
2 pieces fresh pig tail
1/2 fresh pig's foot
1 ham hock
2 cloves garlic, chopped
1/4 cup diced red pepper
1 large onion, diced
Cut collards into 1 to 2 inch pieces, wash in several changes of cold water, then leave them in water until needed. Rinse pig tail, pig's foot and ham hock in cold water and place in a large pot, two-thirds filled with water. Cover and boil 20 to 30 minutes. Drain the water and add enough fresh water to cover. Cover pot and simmer pork about 11/2 hours.
Drain collards and add to the stockpot with the meat. Add garlic, diced red pepper and onion. Simmer until meat pulls from the bone and greens are tender. Add salt and pepper, to taste. Serve with sliced tomatoes, wine vinegar and corn bread. Makes 4 to 6 servings.
Grilled Lamb Salad with Shrimp, Avocado, Spinach & Fresh Vinaigrette
First, get the grill ready and prepare the lamb chops – Prepare a medium hot charcoal fire or set your gas grill to medium high. For the lamb chops you will need:
8 loin lamb chops
2 tbsp. olive oil
1 tsp. garlic powder
1 tsp. chopped parsley
1 tsp. salt
1 tsp. pepper
Pat lamb chops dry with paper towels. Rub each side of chops with olive oil and sprinkle each side with the herbs and spices (If the grill has not come to temperature, you can make the vinaigrette while you’re waiting). Place chops on heated grill for 2 ½ to 3 minutes each side for medium. Place on a clean plate and set aside to let the meat rest (this allows all the juices to be re-absorbed by the meat and keeps the chops tender and moist).
To make the vinaigrette you will need the following:
¼ cup fresh grapefruit juice (from the extra pink or red grapefruit)*
2 tsp. fresh lime juice*
¼ tsp. chopped or minced garlic
¼ tsp. finely grated ginger root
1 tbsp. olive oil
Whisk all ingredients together in a small bowl. Add salt and pepper to taste - set aside.
*Helpful tip – either roll the lime and grapefruit on the counter under pressure from your hand or microwave each for about ten seconds. This will break down the membranes and the fruit will yield juice more easily.
Now for the main part of the salad – ingredients:
1 pink or ruby red grapefruit
1 white grapefruit
1 cup cashews (lightly toasted)
1 tbsp. unsalted butter
2 firm, but ripe avocados
1 tsp. fresh lime juice
12 peeled and deveined jumbo shrimp (16 to 20 count) – should be about ¾ pound
1 tbsp. olive oil
2 cups baby spinach (firmly packed)
1/4 cup trimmed bean sprouts
Cut the peel from the grapefruits (including all the white pith), utilizing a sharp paring knife. Then cut out each segment from in between each membrane. You should have enough grapefruit segments to make 1 ½ cups.
Melt the butter in a 12 inch non-stick skillet over moderate heat until the foam from the butter subsides. Cook the cashews, stirring periodically until a shade darker. This will take just a few minutes. Transfer nuts to a paper towel to cool, reserving skillet.
Quarter the avocados lengthwise, then pit and peel them. Now cut the quarters lengthwise into ¼ inch slices. Drizzle with the lime juice (coat them evenly as the citric acid keeps the avocados from turning brown) and lightly season with salt and pepper.
Pat the peeled and deveined shrimp dry with paper towels and season with salt and pepper. Heat the oil in the skillet over moderately high heat. It should be hot, but not smoking. Saute the shrimp, turning them once. This will take only about three minutes – remove from heat as soon as they turn firm and opaque.
Toss together the spinach, half of the grapefruit segments and half of the vinaigrette with salt and pepper to taste. Divide on to four plates and artistically arrange the avocados, shrimp, remaining grapefruit segments and sprouts. Top each with two lamb chops and spoon over the remaining vinaigrette. Garnish with a sprinkle of cashews. Serve and enjoy!
Master Ingredient List
- 8 loin lamb chops
- Olive oil
- Salt (preferably sea salt)
- Fresh ground black pepper
- 1 clove fresh garlic
- Garlic powder
- Parsley
- 2 limes
- 2 red or pink grapefruits (1 for juicing)
- 1 white grapefruit
- 1 piece of fresh ginger root
- 1 cup of cashews
- ½ pound of unsalted butter
- 2 avocados (firm, but ripe)
- 12 large shrimp (16-20 count) – will be about ¾ pound
- 1 bag baby spinach
- 1 bag bean sprouts
Suggested Equipment
- Cutting board
- Rasp or grater
- Paring Knife
- French knife
- Towels
- Glass mixing bowls (2 large)
- Grill pan (for indoors if not using outdoor grill)
- 2 saute pans
- 4 large plates
- 8 “monkey” dishes for measured ingredients
- 4 saucers
- 1 steel to sharpen knife
- 1 whip or whisk
- 1 glass mixer with top
Nick Tolbert, The Midnight Gourmet