Friday, July 24, 2009
Spicy Guava-Glazed Pork
I found a cut of pork called an eye round, presumably from the middle/back of the hog.
I've never used it before, but it seems to have the same characteristics as a loin fillet...high surface-to-mass ratio, and low fat content. So I knew I'd have to brine or marinate it (I chose to brine) to retain flavor and moisture.
(The Brine): 1 quart water
1/2 cup salt
2 tablespoons balsamic vinegar (cider vinegar will work, too)
about 10 fresh sage leaves, torn
2 cloves fresh garlic, whole, skin on
Mix ingredients thoroughly in a large bowl. Add the pork, and cover with plastic wrap. Refrigerate for at least 2 hours, up to 12 hours/overnight. When done, remove pork to a plate or platter until ready to grill.
(The Glaze): 1 1/2 cups guava nectar (I used Guava/Pineapple nectar)
2 small (or 1 large) yellow banana peppers
2 jalapeno peppers
1 large clove garlic
1 tablespoon Worcestershire
1 tablespoon Bourbon (optional)
1 small, dried Chipotle pepper (optional)
1 large bay leaf
1 sprig fresh thyme, bundled with cotton string (image--->)
1 teaspoon lemon juice
1/8 teaspoon ground cinnamon
3 to 4 fresh sage leaves
salt & pepper to taste
(The Method): finely mince the fresh peppers and the garlic. Combine all ingredients, except for the sage, in a medium-sized saucepan. Bring to a boil, then reduce heat to medium-low, and allow to simmer until the mixture becomes thick, like a syrup (45 minutes to 1 hour). When mixture has reduced, finely mince sage and add to saucepan; simmer for an additional 2 to 3 minutes. Remove pan from heat, and allow mixture to cool.
(The Grilling): Spray grill liberally with non-stick spray, then preheat grill to medium-high.
Throw the pork onto the grill, and cook for about 10 minutes (all times are approximate), until grill-marks are achieved. Using metal tongs, turn the pork over, and grill for an additional 6 to 10 minutes
The "target" temperature is about 155 degrees...
...at which point, "carryover" will make sure your pork is fully cooked.
When the pork is up to temperature, reduce grill heat and brush on glaze
Cook for 3 to 4 minutes, then turn pork over and brush other side with glaze. Allow to cook for another 3 to 4 minutes, then remove to plate or platter. Allow the pork to rest for about 15 minutes before serving.
I found a cut of pork called an eye round, presumably from the middle/back of the hog.
I've never used it before, but it seems to have the same characteristics as a loin fillet...high surface-to-mass ratio, and low fat content. So I knew I'd have to brine or marinate it (I chose to brine) to retain flavor and moisture.
(The Brine): 1 quart water
1/2 cup salt
2 tablespoons balsamic vinegar (cider vinegar will work, too)
about 10 fresh sage leaves, torn
2 cloves fresh garlic, whole, skin on
Mix ingredients thoroughly in a large bowl. Add the pork, and cover with plastic wrap. Refrigerate for at least 2 hours, up to 12 hours/overnight. When done, remove pork to a plate or platter until ready to grill.
(The Glaze): 1 1/2 cups guava nectar (I used Guava/Pineapple nectar)
2 small (or 1 large) yellow banana peppers
2 jalapeno peppers
1 large clove garlic
1 tablespoon Worcestershire
1 tablespoon Bourbon (optional)
1 small, dried Chipotle pepper (optional)
1 large bay leaf
1 sprig fresh thyme, bundled with cotton string (image--->)
1 teaspoon lemon juice
1/8 teaspoon ground cinnamon
3 to 4 fresh sage leaves
salt & pepper to taste
(The Method): finely mince the fresh peppers and the garlic. Combine all ingredients, except for the sage, in a medium-sized saucepan. Bring to a boil, then reduce heat to medium-low, and allow to simmer until the mixture becomes thick, like a syrup (45 minutes to 1 hour). When mixture has reduced, finely mince sage and add to saucepan; simmer for an additional 2 to 3 minutes. Remove pan from heat, and allow mixture to cool.
(The Grilling): Spray grill liberally with non-stick spray, then preheat grill to medium-high.
Throw the pork onto the grill, and cook for about 10 minutes (all times are approximate), until grill-marks are achieved. Using metal tongs, turn the pork over, and grill for an additional 6 to 10 minutes
The "target" temperature is about 155 degrees...
...at which point, "carryover" will make sure your pork is fully cooked.
When the pork is up to temperature, reduce grill heat and brush on glaze
Cook for 3 to 4 minutes, then turn pork over and brush other side with glaze. Allow to cook for another 3 to 4 minutes, then remove to plate or platter. Allow the pork to rest for about 15 minutes before serving.
Thursday, July 23, 2009
Garden Update!!
Things are coming along nicely in the garden.
I finally broke down and purchased a digital camera, and I've been going kind of nuts playing with it!
Things are coming along nicely in the garden.
I finally broke down and purchased a digital camera, and I've been going kind of nuts playing with it!
