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?
Soon it’s time to celebrate Father’s Day. This is the second recipe of a series of three in honor of Father’s Day and one of my favorites. I love seafood and I like it even better when it’s grilled. The kabobs are marinated in herb garlic oil, which gives them an incredible flavor. Your taste buds are being heavenly rewarded when the seafood kabobs are married with a chipotle tomato mayonnaise. Combine that with a Riesling and it will truly make your day. I know Father’s Day is mainly about grilling steaks and ribs, however I find this dish a welcome change.
Here is what we need, a basket full of delicious goodies prepared with lot’s of love will surely please your guests.
Before I start assembling the kabobs I lay out the ingredients, this way I know exactly what goes on first.
I try to marinate the kabobs for at least 2 hours or even better over night. I use fresh rosemary sprigs as a skewer, but you can use regular wooden skewers, too.
Herb Garlic Marinade
This very simple marinate gives any food a balanced flavor. The longer the food is marinated the better the flavor. Very often I marinade a whole batch of meats or seafood and freeze it. Then, when ever I need it I just defrost it and voilà you have great tasting meal.
Unfortunately the weather was not cooperating when I prepared this recipe so I had to grill inside. However, the kabobs still came out fine.
Herb Garlic Marinated Seafood Kabobs
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Recipe Type: Entree
Author: Frank Kraemer
Prep time: 50 mins
Cook time: 12 mins
Total time: 1 hour 2 mins
– Herb Garlic Marinade –
4 gloves of garlic, peeled
2 tsp chopped rosemary
2 tbsp chopped parsley
2 tsp thyme
1/4 chopped onion
juice from 1/2 lime
1/2 cup olive oil
salt and pepper
– Kabobs –
8 large shrimp peeled & divined
8 large scallops
8 slices of bacon
8 oz baby bella mushrooms
6 oz red perl onions, peeled
1 red bell pepper, cut in 1 inch dices
– Grilled vegetable –
2 zucchini, sliced length wise
2 yellow squash, sliced length wise
1/4 cup balsamic vinegar
salt and pepper
For the marinade combine all ingredients in a food processor and blend thoroughly until creamy. Set a side.
Wrap scallops with bacon. If the bacon is to wide simply cut it length wise in half.
Prepare rosemary skewers by striping of the leaves of the sprig, but leaving about 2 inches on the tip.
Assemble seafood kabobs the way it’s shown on the picture.
Smother herb garlic marinade over the entire seafood kabob on both sides. Rest kabobs on a plate covered with plastic wrap and keep cool.
Marinate the zucchini and yellow squash including the left over vegetables such as the mushrooms & onions with balsamic vinegar, olive oil, salt and pepper.
Grill vegetables for about 3 minutes on each side over medium to high heat.
Grill seafood kabobs on high heat for about 3-4 minutes on each side.
Allow kabobs to rest in a warm spot for a few minutes than serve immediately with the grilled vegetables. Serve with Chipotle tomato mayonnaise.
In general, you can substitute the shrimp with lobster. If you can’t eat shrimp or shell fish due to food allergies, mahi-mahi is a great choice to barbecue.
Wine pairing: Riesling is a good choice when eating spicy foods. Pinot Grigio and Sauvignon Blanc are excellent choices for seafood.
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
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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…
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