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lime drops
1 1/2 parts lime-infused vodka
1 part lime juice (either all freshly squeezed lime juice or half freshly squeezed, half bottled lime juice)
1 part lime-infused simple syrup (see details below)
pour into a pitcher all ingredients & stir to combine. chill until super cold. pour lime drops mixture into cocktail shaker with ice, shake for ten seconds, strain into glass.
also good in a short glass, on the rocks.
simple syrup
1 cup sugar
1 cup water
1 lime, zested
combine all ingredients in pan over low heat, warming until all the sugar is melted. remove from heat and cool.
1 part lime juice (either all freshly squeezed lime juice or half freshly squeezed, half bottled lime juice)
1 part lime-infused simple syrup (see details below)
pour into a pitcher all ingredients & stir to combine. chill until super cold. pour lime drops mixture into cocktail shaker with ice, shake for ten seconds, strain into glass.
also good in a short glass, on the rocks.
simple syrup
1 cup sugar
1 cup water
1 lime, zested
combine all ingredients in pan over low heat, warming until all the sugar is melted. remove from heat and cool.
gas-grilled pork tenderloin
gas-grilled pork tenderloin
gas-grilled pork tenderloin
serves 3 to 4
pork tenderloins are often sold two to a package, each piece usually weighing 12 to 16 ounces. the cooking times below are for two average 12-ounce tenderloins; if necessary, adjust the times to suit the size of the cuts you are cooking. for maximum time efficiency, while the pork is brining, make the rub and then light the fire. if you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. use a rub (see related recipes) whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.
ingredients
1 1/2 tablespoons table salt
3 tablespoons granulated sugar
3 cups water (cold)
2 pork tenderloins, 1 1/2 to 2 pounds total, trimmed of silver skin
in large sealable bag, dissolve salt and sugar in water; add tenderloins, seal bag, and refrigerate until fully seasoned, about 1 hour. remove from brine, rinse well, and dry thoroughly with paper towels; set aside.
when pork is almost done brining, turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes.
cook with grill lid closed until well browned on three sides, about 3 1/2 minutes per side, then cook on fourth and final side until well browned and instant-read thermometer inserted into thickest part of tenderloin registers 145 degrees or until meat is slightly pink at the center when cut with paring knife, about 2 1/2 minutes. transfer tenderloins to cutting board, tent loosely with foil, and let rest 5 minutes. slice crosswise into 1-inch-thick pieces and serve.
gas-grilled pork tenderloin
serves 3 to 4
pork tenderloins are often sold two to a package, each piece usually weighing 12 to 16 ounces. the cooking times below are for two average 12-ounce tenderloins; if necessary, adjust the times to suit the size of the cuts you are cooking. for maximum time efficiency, while the pork is brining, make the rub and then light the fire. if you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. use a rub (see related recipes) whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.
ingredients
1 1/2 tablespoons table salt
3 tablespoons granulated sugar
3 cups water (cold)
2 pork tenderloins, 1 1/2 to 2 pounds total, trimmed of silver skin
in large sealable bag, dissolve salt and sugar in water; add tenderloins, seal bag, and refrigerate until fully seasoned, about 1 hour. remove from brine, rinse well, and dry thoroughly with paper towels; set aside.
when pork is almost done brining, turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes.
cook with grill lid closed until well browned on three sides, about 3 1/2 minutes per side, then cook on fourth and final side until well browned and instant-read thermometer inserted into thickest part of tenderloin registers 145 degrees or until meat is slightly pink at the center when cut with paring knife, about 2 1/2 minutes. transfer tenderloins to cutting board, tent loosely with foil, and let rest 5 minutes. slice crosswise into 1-inch-thick pieces and serve.
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