Bacon Wrapped Pork Loin
For brining pork
8 cups water
1/3 cup kosher salt
2 tablespoons maple syrup (Grade B or amber)
1/2 teaspoon crushed black peppercorns
2 sprigs fresh sage
1 large garlic clove, smashed
1 Turkish or 1/2 California bay leaf
1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed
For roasting pork
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh sage
3 tablespoons maple syrup (optional ) (can use sugar free)
16 bacon slices (about 1 lb)
1 tablespoon cider vinegar
1/2 teaspoon cornstarch
1 teaspoon water
Combine all brining ingredients except pork loin in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved. Pour brine into a deep 4- to 5-quart pot; cool to room temperature.
Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours is best, but less time is okay if you're in a hurry.
Step 1: Put oven rack in middle position and preheat oven to 350°F.
Step 2: Prep Ingredients: chop garlic and sage, measure maple syrup, cider vinegar, cornstarch and water.
Step 3: Pat pork dry (discard brine) and remove any strings, then transfer to a roasting pan. Stir together garlic, sage, and 1 tablespoon syrup in a small bowl and rub all over pork.
Step 4: Make a basket-weave of bacon slices on a sheet of plastic wrap or a silicone pad. Next, lay your pork loin on the bacon and pull up the sides of the plastic wrap so your basket weave stays in place while you flip the pork loin over. Remove the plastic wrap and tuck the ends of your bacon underneath loin.
Step 5: Roast pork until thermometer registers 140°F, about 1 1/4 hours.
Step 6: Stir together 1 tablespoon syrup and vinegar until combined. Brush vinegar mixture over bacon slices and continue to roast pork until thermometer registers 150°F, about 10 minutes more.
Step 7: Remove from oven and let stand in pan 15 minutes before transferring to your cutting board with a lip to collect the juices. Slice into 2 inch slices while keeping bacon intact around each piece. Pour some of the juices over the sliced roast (or you can use it to make a simple pan sauce). Enjoy!
Servings: 6 cups
3 Tablespoons extra virgin olive oil
1 medium yellow onion, minced
1 medium carrot, finely shredded
1/2 cup celery with leaves, minced
2 Tablespoons kosher salt
1 lb ground beef
1 lb ground pork
1/2 cup red wine
1 Tablespoon tomato paste
3 cups canned Italian tomatoes. Crushed by hand or passed through a food mill
3 bay leaves
Black pepper to taste
1. Bring 4 cups water to a simmer in a small saucepan, and keep hot. Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the onion, carrot, and celery, and cook, stirring, until the onion is translucent, about 7 minutes.
2. Crumble in the ground beef and pork, and continue cooking, stirring to break up the meat, until all the liquid the meat has given off has evaporated and the meat is lightly browned, about 10 minutes.
3. Pour in the wine, and cook, scraping the bottom of the pan, until the wine is evaporated, 3 to 4 minutes. Add in the tomato paste into a bare spot in the pan and cook a few minutes, then pour in the tomatoes, toss in the bay leaves, and season with the salt and some pepper. Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, until the sauce is dense but juicy and a rich dark red color. This will take about 2 to 3 hours-the longer you cook it, the better it will become.
4. While the sauce is cooking, add hot water as necessary to keep the meats and vegetables covered. (Most likely, a noticeable layer of oil will float to the top toward the end of cooking. When you are done, the oil can be removed with a spoon or reincorporated in the sauce, which is what is traditionally done.)
This is a very versatile sauce. It can it dress all shapes and sizes pasta, like fresh tagliatelle, dried spaghetti, or rigatoni.
This recipe makes enough sauce to dress 1½ pounds of dried pasta or one-and-a-half recipes tagliatelle—good for feeding a hungry crowd.
Grilled Flat Iron Steak with Chimichurri Sauce
1 1/2-pound flat iron steaks
2/3 c. Parsley, Basil, and Tarragon Leaves, Chopped Fine
2 ea. Lemons, Zested
1 ea. Garlic Clove, Minced
2 T, Capers, Drained and Coarsely Chopped
1/2 t. Kosher Salt
Black Pepper to taste
1 c. Olive Oil
In a medium mixing bowl, whisk together all ingredients, taste, adjust seasoning if necessary. Refrigerate
Prepare grill (medium-high heat). Sprinkle steaks with salt and pepper.
Place steaks on grill and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks from grill; let stand 5 minutes.
Thinly slice steaks across grain. Serve with chimichurri sauce.
4 ea. Salmon Fillets
3 oz. Olive Oil
1/2 c. White Wine
2 T. Shallots, Julienne
2 t. Garlic, minced
4 t. Capers, drained
2 T. Lemon Juice
4 T. Parsley, Chopped
1/2 t. Black Pepper
3 oz. Cold Butter, Cubed
1. In a large skillet, on medium-high heat, add olive oil to hot pan. Season the salmon fillets with salt and pepper. Place salmon, flesh side down in the pan for 4 minutes. Flip.
2. Lower the heat and add shallots, garlic, and capers. Cook until translucent.
3. Add white wine and reduce by half. Remove fish from pan and plate flesh side up.
4. Turn heat off and remove pan from stove. Add lemon juice, parsley, black pepper, and cold butter to the pan, whisking continually until butter is emulsified.
5. Spoon sauce over fish.
Grilled Shrimp with Miso Garlic Butter
Servings: 4 - 6
1 lb. Shrimp (24-26 count)
6 tbsp Butter melted
1-2 tbsp Miso paste (use the lighter version)
1 Garlic clove-pressed, microplaned or finely minced.
Pinch of Pepper
1 tbsp EVOO
1. Preheat your grill to med-high
2. In a larger dish, pour in the melted butter, miso, garlic and pepper and whisk to combine.
Toss the shrimp in to coat.
3. Skewer the shrimp on bamboo skewers and grill until until pink, turning to cook both sides, about 2 minutes or less per side. (Don't over cook!!)