Plum Basted Sesame Tenderloin

Ingredients:

1/4 C orange juice
2 TBSP soy sauce
1 TBSP sesame oil + extra to brush meat
1 TBSP orange zest, grated
1 TBSP ginger
2 tsp chili peppers, minced
2 tsp garlic, minced
1 (4 lb) beef tenderloin
4 plums, pitted and quartered
1 C pineapple juice
1/4 C dry sherry
1/4 C dark brown sugar, firmly packed
2 TBSP red wine vinegar
2 TBSP soy sauce
1 tsp mustard powder
Kosher salt

Directions for preparing:

Pour the orange juice, soy sauce and 1 TBSP sesame oil into a large mixing bowl. Stir in the orange zest, ginger, chili peppers and garlic mixing well.

Place the tenderloin in a zip lock bag and pour the marinade into the bag. Seal and turn several times to coat the meat and place in the refrigerator overnight.

In a large saucepan over high heat bring the plums, pineapple juice, sherry, brown sugar, vinegar, soy sauce and mustard powder to a rapid boil.

Place the heat on low and allow to simmer about 45 minutes or until the plums are falling apart. Sauce will also thicken while simmering.

Remove the plum skins from the mixture and allow to cook until you only have 1 C of liquid left about 10 minutes.

Allow the tenderloin to stand at room temperature 30 minutes.

Brush the tenderloin with the remaining sesame oil and sprinkle with the salt.

Heat the grill to medium heat.

Grill the tenderloin over direct heat for 20 minutes turning every 5 minutes. Place over indirect heat and continue to grill 25 minutes or until the internal temperature reaches 135 degrees.

Baste the tenderloin with the plum sauce occasionally and turn after each basting.

Allow the tenderloin to rest 10 to 15 minutes before slicing.

Reheat the sauce and serve on the side or over the top of each slice.

Finger Lickin Apple Cider Ribs

Finger lickin’ is just what you’ll be doing once you get your hands on these delicious ribs.

What You Need:

2 C apple cider
1/2 C shallots, minced
1 small jalapeno pepper, seeded and minced
1/4 C ketchup
2 TBSP white wine vinegar
2 TBSP tomato paste
1 TBSP dark brown sugar
1/2 tsp salt
1/4 tsp pepper
3 slabs (4 lbs) baby back ribs
Salt and pepper to season ribs

How to Make It:

Place the apple cider, shallots and jalapeno pepper into a large saucepan over medium high heat.
Bring to a boil and continue boiling 15 minutes until only 1 C of the liquid is left.

Add the ketchup, vinegar, tomato paste, brown sugar, salt and pepper.

Return to a boil and when boiling rapidly remove from heat.

Allow the ribs to stand at room temperature 20 minutes. Rub the ribs with the additional salt and pepper.

Heat the grill to medium high. Place rib side down over indirect heat.

Grill about 1 hour or until the meat is very tender and starting to pull away from the bone.

Baste the ribs with the apple cider mixture frequently but stop basting about 15 minutes before the ribs are done.

Allow the ribs to stand 15 minutes before eating.

If you like your ribs a little crispy place them over direct heat meat side down for 15 minutes or so. Then move them to the indirect heat rib side down until cook through.

Buttered Up Cornish Hens

What You Need:

4 (1 1/2 lb each) Cornish hens

1 tsp salt

1/2 tsp pepper

10 TBSP butter, softened

1 TBSP tarragon

1 TBSP rosemary

How to Make It:

Cut the hens along both sides of the backbone. Remove the bone and discard. Lay the hen flat and secure it with two wooden skewers placed in the sides straight through the hen.

Place the softened butter in a large mixing bowl. Gently mix in the salt, pepper, tarragon and rosemary.

Loosen the skin around the breast and thighs of each hen. Place 1 TBSP of the herb butter mixture underneath the skin. *Placing a small amount of herb butter under the skin not only gives the actual meat flavor but will help to keep your Cornish hen moist all the way through.

Melt the remaining herb butter mixture. Brush each hen with the remaining herb butter mixture reserving a little for basting during cooking.

Heat your grill to medium high.

Grill hens covered for 25 minutes basting when needed. The outside of the hens should be crispy and golden brown when done.

Lil Lamb Kabobs

Kabobs are so much fun to each. Everyone enjoys a good kabob so here’s one for you to share. When using lamb in shish kabobs the best meat to use is from the shoulder joint.

What You Need:

1 3/4 lbs lamb, cut in 1 inch cubes

3 zucchini, cut in 1/4 inch rounds

Olive oil

4 small tomatoes, cut into quarters

1 TBSP parsley

Metal skewers

How to Make It:

Brush each piece of lamb with some olive oil. Brush each piece of zucchini with olive oil.

Place a piece of tomato on the skewer. Follow with a piece of lamb and then a piece of zucchini. Continue to alternate ending with a piece of lamb.

Heat the grill to medium high.

Grill the kabobs for 12 minutes turning them often.

Sprinkle with parsley before serving.

To ensure less flare ups while the meat is cooking be sure you have cut away any fat.

Grilled Meatloaves

Now here is a meatloaf recipe unlike your moms. I’ll bet your mom never tried grilling meatloaf.

What You Need:

2 lbs lean ground beef

2 onions, minced

2 garlic cloves, minced

2 TBSP parsley, chopped

1 tsp ground coriander

1 tsp ground cumin

2 tsp salt

1 tsp pepper

2 flat metal skewers

How to Make It:

Place the ground beef in a food processor. Add the onion, garlic and parsley. Process until mixture becomes smooth.

Remove and place in a large mixing bowl. Add the coriander, cumin, salt and pepper to the mixture.

With your hands mix all the ingredients together well. Form the mixture into two meatloaves.
Run the skewers through the center of each loaf.

Heat the grill to medium high.

Place the loaves on the grill and cover. Cook 20 minutes turning over half way through the cooking time.

If you like your ground beef a little rarer you can cook these for about 15 minutes. For more well done meat cook just a little longer. And there you have your grilled meatloaves. Enjoy!

Hungry Man Fiery Steaks

photo credit: acme
Add a little spice to your next backyard barbque with this steak recipe.

What You Need:

 

1 TBSP crushed peppercorn

1 tsp + 1 tsp. chili powder

1 tsp kosher salt

1 tsp light brown sugar

1/4 tsp garlic powder

1/4 tsp + 1 tsp onion powder

1/2 C ketchup

1 TBSP Worcestershire sauce

1 TBSP red wine vinegar

1 TBSP dark brown sugar

1/4 tsp pepper

1/4 C water

4 (3/4 lb) rib eye steaks (1 inch thick)

Olive oil

 

How to Make It:

 

Mix the peppercorns, 1 tsp chili powder, salt, light brown sugar, garlic powder and 1/4 tsp onion powder together well in a mixing bowl.

Let the steaks stand at room temperature 30 minutes prior to grilling.

Coat both sides of the steak with the peppercorn mixture being sure to press into the meat.

Brush both sides of the steaks with the olive oil.

Heat the grill to high temperature.

Grill the steaks 12 minutes for medium turning once during grilling time.

Allow steaks to rest 10 minutes before serving.

In a saucepan over low heat simmer together the ketchup, Worcestershire sauce, wine vinegar, dark brown sugar, 1 tsp chili powder, 1 tsp onion powder, pepper and water.

Allow to simmer 10 minutes being sure to stir often to insure the brown sugar dissolves completely.

Pour the sauce over the steaks before serving or use as a dip on the side.

 

Using kosher salt will insure that the salt cooks into the food instead of being washed away by the juices as would regular table salt.  If you would like to use regular table salt reduce the amount by half.

Marvelous Meat Munchers

Today’s recipe is one for the grill so enjoy the warm summer days with your friends and this recipe.

What You Need:

 

1 lb chicken breasts, boneless, skinless and cubed

1 lb beef sirloin, boneless and cubed

1/2 C canola oil

3 garlic cloves, minced

1/3 C pineapple juice

2 tsp soy sauce

1 tsp red pepper flakes

4 jalapeno peppers

8 strips of bacon - cut in half

16 toothpicks

 

How to Make It:

 

Whisk together the canola oil and minced garlic in a large mixing bowl.

 

Add the pineapple juice and soy sauce and continue whisking until well blended.

 

Stir in the red pepper flakes.

 

Place the mixture into a large zip lock bag.

 

Trim any fat away from the pieces of meat.

 

Place the meat into the zip lock bag, close tightly and shake to insure the meat is completely

covered by the marinade.

 

Allow the meat to sit in the marinade at least one hour.

 

Meat can marinate over night if you prefer.

 

Remove the meat from the bag and discard the marinade.

 

Cut the peppers lengthwise and remove the seeds, membrane and stems.

 

Cut the peppers into strips.

 

Place one strip of pepper on each piece of bacon.

 

Place one cube of meat on top of each pepper strip.

 

Add another pepper strip on top.

 

Wrap the bacon completely around each piece and secure with a toothpick.

 

Heat grill to medium hot or if using coals place coals in the center of the grill and when the coals burn down to a slight gray spread in a single layer.

 

Cook 20 minutes, turning every 5 minutes to insure they are cooked on all sides.

 

When done the bacon should be crisp and the juices from the chicken should run clear.

 

When cooking with jalapeno peppers if possible wear gloves.  Never touch your face or eyes until you have washed your hands thoroughly.