Friday, August 20, 2010

Fire Up The Grill

As the warm days continue, using the grill is a good alternative to heating up the kitchen. The following recipes might whet your appetite
Almond Crusted Turkey or Pork Tenderloin

  • 1/2 cup almonds
  • 1/2 cup panko (Japanese bread crumbs)
  • 1 TB. parsley flakes
  • 1 TB. herbs de Provence (can find in spice section of store)
  • 2 TB. olive oil
  • 1-1/4 lb. turkey or pork tenderloin (split in half horizontally seasoned with salt and pepper)
  • Pulse almonds in a food processor till finely ground
  • Add bread crumbs and spices mix together
  • Dredge tenderloins in almond crumb mixture
  • Spray PAM in a glass 8 x8 dish
  • Place meat in dish and refrigerate several hours
  • Place 2 TB. oil in fry pan and sear meat over medium heat 3 minutes on each side
  • On a large piece of foil spread 3/4 cup Raspberry Salsa (prepared jar from Byerlys)
  • Place meat on top of sauce and grill at a medium heat for 40 minutes
  • Insert meat thermometer and should be 155 degrees to be done
Serve with Cherry Sauce
Simmer the following
  • 1/2 cup cherry juice
  • 1/2 cup dried tart cherries
  • 1/3 cherry preserves
  • 1 TB. sugar
  • 1TB. Balsamic vinegar
  • 1/2 lb. frozen dark cherries partially thawed and halved
  • pinch of salt
  • Simmer in a saucepan for 10 minutes
  • Whisk in chopped dark cherries and cook 2 more minutes
  • Combine 1/2 cup of orange juice and 2 TB. cornstarch
  • Whisk into cherry mixture
  • Simmer 1 minute
  • Optional : add 2 TB. cherry brandy
  • On a platter slice meat diagonally and spoon cherry sauce over it
Green Beans
  • Saute in fry pan 1/2 cup chopped onion and 3 TB. orange rind
  • Cook green beans in boiling water for 12 minutes
  • Drain and rinse with ice cold water
  • Place drained beans on foil add onions and orange rind, 2 TB. parsley flakes
  • Crimp foil to encase beans and place on grill for 10 minutes
  • Sprinkle crushed almonds over beans to serve
Black-eyed Susan flowers seem to be at their peak lately and the following cocktail recipe celebrates their bloom time!
Black-eyed Susan Cocktail
  • 3/4 cup orange juice
  • 1/2 cup pineapple juice
  • 3 TB. vodka
  • 3 TB. light rum
  • 2 TB. orange liqueur (Grand Marnier)
  • Crushed ice
Stir together first five ingredients. Fill two glasses with crushed ice. Pour orange juice mixture over the ice and enjoy!

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