Text 28337, 114 rader
Skriven 2015-06-19 05:43:32 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1319
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Redeye-Glazed Pork Tenderloin w/Black-Eyed Peas
 Categories: Pork, Vegetables, Citrus, Chilies
      Yield: 8 Servings

MMMMM------------------------REDEYE GLAZE-----------------------------
      2 oz Country ham scraps or
           - prosciutto
      2 ts Oil; (opt)
      3 tb Shallots; coarsely chopped
    1/2 c  Strong coffee or espresso
      2 c  Pork stock
      3 tb Sorghum syrup
      2 tb Apple cider vinegar

MMMMM----------------------BLACK-EYED PEAS---------------------------
      7 tb Unsalted butter; divided
      1 c  Minced yellow onion
    1/4 c  Minced garlic
      8 c  Chicken broth
      2 c  Dried black-eyed peas;
           - soaked overnight, drained
      5    Bay leaves; divided
           Salt
      1 tb (ea) crushed, toasted,
           - coriander & fennel seeds
      1    (1"x3") strip lemon peel;
           - all white pith removed
      1 ts Cayenne pepper

MMMMM--------------------TENDERLOIN-ASSEMBLY-------------------------
      1 tb Kosher salt
    1/2 ts Fresh ground black pepper
    1/4 ts Cayenne pepper
    1/4 ts (packed) light brown sugar
      2    (1 1/4 lb ea) trimmed pork
           - tenderloins
      2 tb Vegetable oil
      1 c  Bread-and-butter pickles;
           - blended to a coarse pur+¬e

  FOR REDEYE GLAZE: Heat a medium heavy saucepan over medium
  heat. Add ham and saut+¬ until golden brown, adding
  vegetable oil as needed if the ham scraps are lean. Add
  shallots and cook, stirring often, until they begin to
  soften, about 3 minutes. Stir in coffee, scraping up any
  browned bits.

  Add stock, sorghum syrup, and vinegar; bring to a simmer
  and cook until sauce coats the back of a spoon, about 20
  minutes. Strain into a small bowl. DO AHEAD: Can be made 2
  days ahead. Let cool completely; cover and chill. Rewarm
  before using.

  FOR BLACK-EYED PEAS W/SPICED BUTTER: Melt 3 tablespoons
  butter in a large heavy pot over medium heat. Add onion
  and cook, stirring often, until softened, about 8 minutes.
  Add garlic and cook until fragrant, about 2 minutes. Add
  broth, peas, and 3 bay leaves. Bring to a boil; reduce
  heat to medium-low and cook, skimming the surface
  occasionally, until peas are tender, about 1 1/4 hours.
  Discard bay leaves.

  Strain peas, reserving broth. Transfer 2 cups strained
  peas to a medium bowl; mash into a paste. Return whole and
  mashed peas to pot, along with some of the broth to thin
  mixture. Season with salt. DO AHEAD: Can be made 2 days
  ahead.

  Melt remaining 4 tablespoons butter in small pan over
  medium heat. Simmer until browned bits form on bottom of
  pan, 5-6 minutes. Stir in coriander, fennel, lemon peel,
  cayenne, and remaining 2 bay leaves; cook, stirring, for 1
  minute. Remove pan from heat. DO AHEAD: Can be made 2
  hours ahead. Let stand at room temperature. Rewarm and
  discard bay leaves and lemon peel from spice butter before
  serving.

  FOR TENDERLOIN AND ASSEMBLY: Combine first 4 ingredients
  in a small bowl. Season pork with spice mixture; let stand
  for 1 hour.

  Preheat oven to 350+.F/175+.C. Heat oil in a large cast-iron
  skillet over high heat. Sear pork on all sides until deep
  golden brown, about 8 minutes total. Transfer skillet to
  oven. Roast pork, occasionally brushing with glaze, until
  an instant-read thermometer inserted into meat registers
  140+.F/60+.C, about 15 minutes. Transfer meat to a carving
  board. Let rest, uncovered, for 10 minutes.

  Reheat peas and spice butter. Cut pork in 1/4" to 1/2"
  thick slices. Transfer to plates and spoon pickle pur+¬e
  over. Serve with peas drizzled with spoonfuls of spice
  butter.

  by Linton Hopkins; Restaurant Eugene, Atlanta, GA

  Bon App+¬tit | February 2012

  Yield: Makes 8 servings

  MM Format by Dave Drum - 12 March 2012

  Uncle Dirty Dave's Archives

MMMMM

... Law of Cooking: Fancy gizmos don't work.

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 * Origin: Prism bbs (1:261/38)