Grilled Pork Tenderloin with Black Peppercorns and Rosemary

Grilled Pork Tenderloin with Black Peppercorn Rosemary Marinade

 

Use this quick and easy marinade and you will almost feel like you are eating a luxurious beef filet instead of a simple pork tenderloin.  If you love the warm, gentle spice of black peppercorns as I do, you will turn to this recipe for casual week-night suppers and elegant dinner parties alike. Adapted from Grilling, Where There’s Smoke, There’s Flavor by Eric Treuille and Birgit Erath.

 

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2 pork tenderloins

Salt

4 garlic cloves

2 tablespoons whole black peppercorns

3 tablespoons fresh rosemary leaves

1 teaspoon fennel seed

1/4 teaspoon red pepper flakes

1 tablespoon lemon juice

3 tablespoons olive oil

 

Trim the pork tenderloins, taking care to remove all silver skin, then sprinkle lightly with salt on all sides.  Place the rest of the ingredients in a blender or food processor and pulse to a coarse paste.  Rub the paste over the tenderloins, cover and marinate in the refrigerator for 2 hours or more.  Preheat grill to medium high and grill for 15-20 minutes (depending on the size) or until just barely pink in the center. Let rest 10 minutes before slicing and serving.  Serves 4-6

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Leaping Frog Chicken

Leaping Frog Chicken“Every so often a recipe comes along that will change your life”  These are the words from Jane Daniels Lear that convinced me to try this recipe from Gourmet magazine (June 2009). The combination of garlic, lemon and smoked paprika make a killer marinade and the method of opening up and flattening a whole chicken is much easier than the traditional spatchcocking, or cutting out the backbone.  Give it a try over Labor Day Weekend and you will not be sorry!  Here is a link to the chicken prep procedure with detailed photos.  How to flatten a chicken for the grill.

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  • 2 chickens (about 3 1/2 lb each)
  • 16 garlic cloves, smashed
  • 6 tablespoons extra-virgin olive oil, divided
  • 6 tablespoons Argentinean ají molido or hot smoked paprika (pimentón picante)
  • 2 tablespoons dried oregano
  • 2 tablespoons ground cumin
  • 1/2 teaspoon ground allspice
  • 2 lemons, each cut into 6 rounds

CUT CHICKENS:

  • Discard any visible fat from chickens. Rinse chickens and pat dry. Put 1 chicken, breast up, on a cutting board. Pull 1 leg away from body and with a sharp knife cut through skin between leg and breast until you hit joint (do not cut through joint). With your fingers behind joint, bend leg back until joint pops. Repeat with other leg. With kitchen shears, cut through rib bones (starting from thigh) on both sides of breast up to, but not through, shoulder joints. Open chicken, skin side up. Press on breastbone to crack and flatten with heel of your hand. Repeat with second chicken.

MARINATE CHICKENS:

  • Purée garlic with 1/4 cup oil, paprika, oregano, cumin, allspice, 2 Tbsp salt (preferably fine sea salt), and 2 tsp pepper in a blender or food processor until smooth.
  • Stir together 1 Tbsp marinade and remaining 2 Tbsp oil in a small bowl and reserve, chilled, for basting.
  • Put chickens in a large 4-sided sheet pan. Using a few lemon slices as spreaders, rub some of marinade all over chickens, then stuff lemon slices with remaining marinade under skin of breasts and thighs. Marinate, chilled, at least 8 hours (and up to 12).

GRILL CHICKENS:

  • Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas)
  • Oil grill rack, then grill chickens directly over coals, turning once (more if flare-ups occur), until browned, about 5 minutes total. Move chickens to area of grill with no coals underneath (for gas, turn off 2 burners if necessary and turn remaining burner on high) and grill, covered, turning occasionally and basting with reserved marinade mixture, until chickens are cooked through, 40 to 45 minutes (do not baste during last 5 minutes; discard any leftover basting sauce). Add more charcoal as necessary. Let stand 10 minutes before cutting into serving pieces.

Leaping Frog Chicken (on grill)

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Our Favorite Cilantro-Grilled Chicken Marinade

cilantro chicken to post

Cilantro lovers take note….this may just be your go-to marinade for summer 2013.  Use it on any cut of chicken (here I’ve simply used boneless, skinless chicken breasts), marinate for at least 2 hours…more is better….and grill.  Easy and fabulous…perfect summertime fare.

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leaves from one bunch fresh cilantro (about 1 cup)

2 inch piece of fresh ginger root, peeled and chopped

1 tablespoon asian fish sauce

2 tablespoons soy sauce, regular or gluten free

2 tablespoons fresh lime juice

2 tablespoons light brown sugar

1/2 teaspoon red pepper flakes

2 cloves garlic, peeled and chopped

1/2 cup olive oil

salt and pepper to taste

Place all ingredients in a blender and pulse 6-8 times or until blended.  Taste and add salt and pepper if desired.  Use as a marinade for chicken or pork.

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The Perfect (and perfectly simple) All Purpose Marinade for Chicken


 

Here is my go-to, all purpose marinade for boneless, skinless chicken breasts.  Just a quick whisk of a few pantry staples, a few hours to marinate, a quick turn on the grill or under the broiler, and you will have tender, perfectly seasoned chicken ready to serve or to add to pasta, sandwiches or salads.  I like to mince it up finely for chicken salad sandwiches, cut bigger pieces for a stand alone chicken salad, or slice into thin strips for pasta dishes or an easy kid and adult friendly dinner. Feel free to switch out the dried spices to fit your mood and/or the needs of your final dish.

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1/2 cup plain yogurt

1/4 cup olive oil

1 tablespoon minced fresh garlic

2 teaspoons dried thyme

2 teaspoons dried oregano

1/4 teaspoon crushed red chile flakes

1 teaspoon salt

1 teaspoon black pepper

 

Whisk all ingredients together in a small bowl.  Marinate chicken at least 3 hours…and up to overnight.  Makes enough to marinate 4 large or 6 small chicken breasts.

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Grilled Chicken Salad with Red Grapes, Pecans and Mustard Vinaigrette

 

 

Grilled Peanut Chicken

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This recipe is adapted from a book that I found, about 20 years ago, in Crate and Barrel.  It was part of a display for  the summer grilling season and it has been my grilling bible ever since.  It is called Grill Book, New Foods and Flavors for the Grill.
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1/2 cup chunky peanut butter
1/2 cup peanut oil
1/4 cup white wine vinegar
1/4 cup soy sauce
1/4 cup fresh lemon juice
4 garlic cloves, minced
8 cilantro sprigs, minced
1-2 teaspoons dried red pepper flakes
2 teaspoons chopped fresh ginger
6 boneless, skinless chicken breasts, trimmed and cut into bite sized pieces
Combine first nine ingredients in a blender or food processor.  Blend well to emulsify, adding a few drops of water if the mixture is too thick.  Mix the marinade and the chicken pieces and stir well to coat evenly.  Cover and let marinate in the refrigerator at least 4 hours and preferably overnight.  Thread chicken onto metal skewers and grill over a medium hot heat for 8-10 minutes.  It is best to let the chicken brown well on one side before you try and turn the skewers.  The marinade forms a nice crust that makes it easier to release them from the grill.  Then you can turn them several more times to grill all sides easily.  Serves 4-5
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