Buffalo sauce and blue cheese smothered faces. Big guys becoming kids again – so it seems. Chips are clinging to the children hands and everywhere on the carpet. The room is filled with laughter and occasional screams. Well, maybe more screams than laughter depending on who is winning. Sounds familiar? Yes it’s Super Bowl time again. Even though the big game is upon us I didn’t feature chicken wings on my blog (this time). Well, because everyone else does it, so I thought lets cook something out of the ordinary. Don’t get me wrong I love chicken wings, chips, rips and all the other goodies. To be honest I can’t wait for everyone to bring their share of food. Yes, everyone brings something for the party. It just makes it easy for all of us and my wife is happy too.
To make it appetizing and appealing for the big guys to indulge I carved the pork tenderloin, rather than making little steaks. Served with red onion chili marmalade and it suddenly becomes popular with the female fans, too. I realized when I watch the Super Bowl my wife always joints us, even though she doesn’t watch football. That is the beauty of Super bowl. Everyone comes together, whether they are fans of football or not.
I find pork tenderloin goes well with sweet – sour as well as sweet and spicy flavor combinations. That’s why I added the red onion chili marmalade to the pork. Well if you don’t like sweet or sour flavors, than you could serve it with a chipotle mayonnaise or a mild salsa.
Pepper Crusted Pork Tenderloin with Red Onion Chili Marmalade
Season the whole pork tenderloin with salt and lots of freshly cracked black pepper
Grill pork tenderloin on <a class=”zem_slink” title=”Barbecue” href=”http://en.wikipedia.org/wiki/Barbecue” target=”_blank” rel=”wikipedia” data-mce-href=”http://en.wikipedia.org/wiki/Barbecue”>BBQ</a> or grill pan.
Once the pork has grill marks all around finish it in the oven for about 12-15 minutes at 350 degrees Fahrenheit or 175 degrees Celsius or until almost well done, yet slightly pink.
Let it rest for a a few minutes and serve.
Caramelized Red Onion Chili Marmalade
Melt butter in heavy bottom pan over medium heat.
Add red onions and pineapple, saute until translucent.
Now add honey and chilies, let all caramelize “lightly”
De-glace with wine,
Add rice vinegar and vegetable broth.
Season with salt and rice vinegar.
Cook until most liquid is evaporated and red onions resembles a marmalade.
For more flavors on the pork add aromatics like chopped rosemary, thyme and or sage. I don’t really enjoy spicy foods, but my friends do, so feel free to add more chilies to the marmalade. Just wash hands after you have cut and touched the chilies, otherwise you might be in for a painful surprise, once your hands touch your eyes. So please be careful when handling chilies. Cooking pork well done. Where I come from we cook our pork slightly pink, it sort of finish cooking on the plate. Once pork tenderloin is cooked well done it becomes boring and looses most flavors.
What are you cooking for Super Bowl Day?
Do you watch the Super Bowl for the game or do you enjoy the food and friendship more?
Finally I got some time to post some delicious recipes in honor of Father’s Day as I have promised earlier in the week. The first one is about how to grill the perfect steak with three separate methods to choose from. I’ll explain in detail later. To be honest I can’t wait to start grilling in my backyard. The smoky BBQ fumes lingering around the neighborhood is just fantastic. I know it’s driving everyone else crazy who is not barbecuing.
3 Ways to Grill a Perfect Steak
So let’s talk about grilling a perfect steak. It’s pretty simple and if you don’t believe me; challenge me on this. Well of course with a little practice you’ll master every steak. So let’s start with the easiest method:
Get to know your Grill Marks!
Pay attention to your grill marks! Use them to your advantage. That’s it. A one inch thick steak will cook to a medium rare with one grill mark on each side, meaning the steak cooks for about 2-3 minutes on each side on a very hot grill. Give it one more grill mark on each side for about a minute and its medium. Just don’t forget to turn the steaks 45 degrees to make nice grill marks.
Grilled Pepper Steak
Tip: Keep in mind; that if you decide to choose a thicker steak-cut such as 1.5 or even 2 inches, the cooking time will almost double and your grill marks will disappear due to the intense heat. The thicker the steaks the lower the heat should be. That will prevent the steaks from drying out.
A very popular method is to finish the steaks in the oven for just a few minutes after you have applied your grill marks. Close the BBQ cover to archive the same results as you would have with the oven, however, move steaks away from intense heat.
Before we even start barbecuing what’s the most important item to have? An ice-cold beer of course! Just kidding… or wasn’t I at least for us dads! Happy Father’s Day! The Ladies get a margarita…
How to Grill a Perfect Steak
#ratingval# from #reviews# reviews
Recipe Type: Entree
Author: Frank Kraemer
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Have your butcher cut 8-10 oz strip loin steaks or 1 inch thick. Leave a little fat on the outside. The fat helps moisturize the meat. Look for steaks that are marbled evenly and plentiful. There are many different beef ratings to choose from, however the three most popular are USDA Select, Choice & Prime cuts. With Select grade the least favorite of the three. Most supermarkets don’t carry Prime because only a few percent of the entire beef market produces prime cuts. In general a choice strip loin has less marbling than a Prime strip loin. The difference between the two are: Prime cuts are very tender almost melt in your mouth, where as choice cuts have a more of a robust flavor and texture.
4 x 8 oz Strip loin steaks (also called shell steak)
1/2 cup of whole black peppercorns, cracked with a clever
Use a meat thermometer:
This of course is the most exact method. The only drawback is that the thermometer creates a puncture or opening in the steak, that means some of the tasty juices will run out. I use thermometers only for large pieces of meat of 4 lb and up. Regardless, insert the thermometer into the thickest part of the steak for about 15 seconds. Below is a chart of different meat temperatures.
Grilled Strip Loin Steak over Caramelized Onions
This method is used by all chefs, and with a good amount of practice anyone can master. I’m not saying it’s easy, but practice makes perfect. Use your index finger to lightly press on the steak to feel its resistance. See the chart below to become familiar with different temperatures.
135⁰ F – Rare steak feels very soft.
145⁰ F – Medium rare is still soft, with some firmness to it.
150⁰ F – Medium feels tender and almost firm, where the meat gives by only a little.
155⁰ F – Medium well feels firm. These steaks will cook well done very quickly even if taken off the grill.
160-170⁰ F – Well done is completely firm.
So now you know your 3 ways to grill a perfect steak.
So what’s your experience with grilling a perfect steak, which method do you prefer, or do you have a different way of doing it. Let me know. Leave a comment…
Here we are again. “What are we eating tonight Dad?” My son ask. “Mhh” I said, “I’ll let you know in a minute”. Not having shopped in a few days didn’t help the situation. After searching my refrigerator for clues of what I can cook it was obvious: sausage some peppers a can of white beans and crushed tomatoes. I was really in the mood to eat something savory with a hint of spice. Why not sausage and beans with sun-dried tomatoes, sweet peppers and some chipotle peppers. Although I like to use Italian sausages for this recipe, all I had was a pack of Kielbasa beef bratwurst. Surprisingly I must say it came out really good.
Sausage and Beans
1 lb of Italian sausages or Kielbasa bratwurst, sliced
2 large yellow onions, sliced
4 cloves of garlic, sliced
1 tbsp oregano
1 tbsp basil
1 tbsp chili powder
1/2 cup sliced sun-dried tomatoes
1 red bell pepper, 1/4 inch slices
1 green bell pepper, 1/4 inch slices
1 15.5 oz can white beans, drained
1 15.5 oz can of crushed tomatoes
1/4 tsp chipotle peppers
Salt & pepper
2 cups of brown rice
1 small finely diced onion
1.5 tsp turmeric
1-2 qt Vegetable stock
1/8 cup finely chopped parsley
some olive oil
Heat olive oil over high heat in a large sauce pan. Add sausages and saute until golden brown. Then turn heat to medium, add onions, garlic, sun-dried tomatoes and herbs. Saute for about 4-5 minutes then add chili powder, bell peppers and beans. Do not brown peppers, you want to preserve the natural beauty of these vegetables. After about 3 minutes sauteing add crushed tomatoes and chipotle. Mix gently while cooking for another 5 minutes. Season with salt and pepper and pour into a heat-resistant oven pan or Pyrex® bowl. Bake in oven for about 15-20 minutes at 350° F. Serve with rice, mashed or roasted potatoes. I served the sausage and beans with turmeric rice, simple because I like the flavor of turmeric and it’s healthy, too.
To make the sausage and beans more tasty add a little bit of freshly chopped basil and or parsley before serving. I didn’t have any fresh herbs at the time of cooking, but it would definitely make the dish taste better.
Sauté diced onions in olive oil in a 4 or 5 qt stainless steel pot. Keep the heat low so onions do not brown. Add turmeric and stir. When onions are translucent add the rice and stir. Add the vegetable stock and 1 qt of water. If you wish you can use only vegetable stock for even better taste. Add more salt if you wish. Cook about 40-45 minutes or until rice is soft. Drain rice, add parsley and serve.
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