Monthly Archives: May 2010

Roasted Asparagus with Panko Bread Crumbs
May 15 0 Responses

Roasted Asparagus with Panko Bread Crumbs

Roasted asparagus with panko bread crumbs is a simple side that will taste like it was much more complicated to put together than it actually was.

Ingredients:
  • 1 lb Asparagus
  • 2 Tbsp Olive Oil
  • 2 ClovesGarlic
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper
  • 1/3 Cup Panko Bread Crumbs
  • 1/4 Cup Parmesan Cheese
Directions:
  1. Preheat oven to 425˚ F
  2. Cut and throw away bottom 2 inches of Asparagus
  3. Cut remaining Asparagus into 1-2” lengths
  4. Mince Garlic
  5. Place Asparagus in mixing bowl and toss with Olive Oil, Kosher Salt, Garlic, and Pepper
  6. Spread Panko Bread Crumbs in a 13”x9” metal cake pan and place in 425˚ oven for 2 minutes
  7. Remove Bread Crumbs from oven and add to bowl with the Asparagus mixture
  8. Toss the bowl to combine the ingredients
  9. Add the entire combination to the cake pan and place in oven for 12-14 minutes
  10. Remove from oven, toss in Parmesan Cheese, and serve
May 15 0 Responses

Truffled Potato Mash

A full flavored mashed potato that has all the characteristics of a more traditional recipe but with enough flavor difference that your guests will be saying ‘I can’t put my finger on it, but something makes this the best mashed potatoes I’ve ever had.’

Ingredients:
  • 3 lbs Redskin Potatoes
  • 1 ½ Cups Heavy Cream
  • 6 Tbsp Butter
  • 2 Cloves Garlic
  • 2 ½ tsp Salt
  • 1 tsp Pepper
  • 2 Tbsp Truffle Oil (buy at Amazon)
Directions:
  1. Cut potatoes into 1-2” cubes
  2. Place potatoes into pot and cover completely with water
  3. Bring water to a boil and cook potatoes until fork tender (about 25 minutes)
  4. Drain water from potatoes and return to low heat for 2-3 minutes to dry up excess water
  5. Put the cream and butter in a small saucepan and place over medium heat until butter is melted
  6. Using a masher and fork, mash the potatoes in their pot
  7. Add garlic, salt, pepper, and the cream/butter to the potatoes and stir until mixed
  8. Stir in the truffle oil and serve
Notes:

Truffle oil can be very expensive and you don’t always get what you pay for. After a lot of research and testing, La Tourangelle Infused White Truffle Oil is an inexpensive solution that has all the flavor of it’s more expensive counterparts.

May 15 0 Responses

Grilled Bouquet Garni Pork Loin

You’ll have your guests thinking they’re eating at a fine dining restaurant with this sweet, earthy dish.

Ingredients:
  • 1 Boneless Pork Loin (2-4 lbs)
  • 1-2 Tbsp Penzey’s Bouquet Garni
Directions:
  1. Brine Pork Loin for 2 hours per pound
  2. Remove Pork Loin from Brine, wash under water, and pat dry
  3. Generously apply Bouquet Garni to the pork loin
  4. Wrap Pork Loing in plastic wrap and allow to sit at room temperature for 60 minutes
  5. Preheat and oil grill with coals placed to the sides of the grill
  6. Place Pork Loin over coals allowing to brown for 2 minutes on each side
  7. Move the Pork Loin to indirect heat and allow to cook until internal temperature reaches 145 -150° F
  8. Remove from heat, tent with foil, and allow to rest for 10-15 minutes
  9. Slice into ½” thick discs and serve
Notes:

Bouquet Garni comes in many different forms, but Penzey’s just seems to do the trick better than any others I’ve come across.

May 15 0 Responses

Pork & Chicken Brine

The secret to juicy tender lean meats like pork tenderloin and chicken breasts is brining.

Ingredients:
  • 2 1/2 Gallons Water
  • 2 1/2 Cups table salt
  • 2 Cans Sprite
  • 3 Lemons Halved / Squeezed
  • 1 Tbl garlic powder
  • 1/2 Tbl black pepper
  • 16 oz Pancake Syrup
Directions:
  1. In a cooler add the ingredients and stir together.
  2. Store at refrigerator temperatures
Notes:

This recipe can be cut down by a third with the same results. Modifications that aren’t exactly divide by 3  include: 1 Gallon Water, 1 Cup Salt, and 1 Can Sprite.