Peppercorn Crusted, Seared Scallops

This gallery contains 8 photos.

Okay some may think it is simple, but have you ever eaten a rubbery scallop? Not so simple to ‘just cook’ the scallop now is it? I work with appliances for manufacturers and get to demonstrate the features and benefits. … Continue reading

Garden Fresh Potatoes

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If you have been wanted to start a garden, begin with potatoes. You don’t need any special equipment or fertilizers just soil, space and a seed or starter potato. This year I used IKEA bags and filled them with great … Continue reading

Cucumber Salad, Spicy & Cool

I needed an accompaniment to a grill chicken dish other than salsa and came up with this side.

Obviously you can slice it and garnish for a nice plate presentation but it worked for me as a topping to my marinated and grilled chicken.

Combining a little heat from the pepper, a ginger vinaigrette along with the cool cucumber it worked.

Ingredients:

2 Garden Fresh Cucumbers, peeled and diced (if thicker, scoop out the seeds)

4 Plum Tomatoes, seeded and diced

1 Sweet Onion, diced 1/2″

1 Cubanelle Pepper, seeded and small dice

1 Jalapeno, seeded and minced

Vinaigrette

1 Tablespoon minced fresh Ginger

2 Garlic cloves, minced

3 Tablespoons Cup Rice Wine Vinegar

Juice from 1 large Lime

2 Tablespoons honey or agave

1/2 tsp kosher salt

1/4 cup Olive Oil

Garnish with Diced Cilantro

Method:

For the Vinaigrette, combine the first 6 ingredients in a blender or food processor.  Turn on a low setting, slowly pouring in the olive oil to combine.

Place all vegetables in a bowl and coat with a fair amount of the vinaigrette. Toss to season & adjust if necessary with more dressing or salt. Add in diced cilantro and combine.

This should keep for three days if covered and placed into refrigerator. Although too much salt can drain much of the water from the vegetables.

 

Plate and enjoy!

 

 

Boneless Pork Loin on Rotisserie

There are a few options when using your Rotisserie on your grill or in your oven.

In the oven, the heat source is generally the top broiler unit so set your temperatures on the lower side. Usually the thermostat may read between 400˚- 550˚F. The lower temperature is preferred for a larger roast so as to not burn the outside by the time the center has cooked through.

For this recipe I used an outdoor grill. Many of the grills only have one setting when it comes to Rotisserie temperature. The difference could be there are two setting for the spit rod one on high and one on low. The thickness of the roast can determine which to use so your roast doesn’t hit the grill grates as it is spinning around.

Do Not forget to set a pan beneath the roast so you have some drippings to use if you want to make a sauce or season vegetables. The pan beneath also keeps the grates from getting trashed unnecessarily.

If you want to cook ‘Low & Slow’ that may become your favorite. This method is ideal if you are going to add smoke wood chips to the grill for an amazing flavor.

If you are cooking for tonight’s dinner, there still is some planning for an optimum flavor. A marinade can provide an excellent flavor enhancement. place the roast in the marinade in the morning and when you cook it for dinner your will appreciate the results.

If you are on the fly you can use a dry rub spice for an alternative flavor.

For a boneless pork loin, you have options as to what side the roast had been cut from. The thicker side should be tied with butchers twine to keep the cut uniform for cooking and slicing.

I used the smaller end of the loin so I did not tie it (okay I was lazy)

Ingredients:

3 lb. Boneless Pork Loin

Marinade:

1/2 cup water

1 dried chili pepper

4 tablespoon grape seed or canola oil

3 tablespoons balsamic vinegar

Juice from 2 limes

3 tablespoons honey or agave

2 tsp Fish Sauce

1 tsp Tamarind Extract

2 tsp kosher salt

1 teaspoon dried onion

1 tsp chili powder

1/2 tsp cumin

1/2 tsp ground coriander

 

Method:

Combine marinade ingredients in a blender and pulse to a smooth mixture.

Place marinade over pork in a Plastic slip lock bag or container with a lid. Allow the magic to happen for at least 4 hours.

Remove from marinade and spear roast with spit rod. Make sure that you have the one side of tines already attached and just left of the center of the rod. Secure roast with the other set of tines and place onto grill Rotisserie attachment. Make sure to really push the tines into the roast. When it cooks it shrinks and if not secured with the tines they will fall away from and the roast and it will just stay centered not spinning around.

Turn on grill and Rotisserie motor with a pan beneath the roast. Close the lid. Allow 20 minutes per pound. Turn off the Rotisserie motor and check with a meat thermometer for an internal temperature of 160˚F

Carefully remove from spit rod and let it rest for at least 10 minutes before slicing.

I served it with a Pineapple Salsa. This is great sliced thin, placed into a wrap.

Enjoy!

 

Pineapple Salsa

I didn’t go with the heat on this one. I prepared this with a spicy pork loin that I cooked on rotisserie (recipe to follow)

Ingredients:

3/4 of a whole large pineapple – peeled,cored and diced 1/2″

2 yellow bell peppers – seeded and diced 1/2″

1 Cubanelle pepper – seeded and diced 1/2″

1 medium red onion – peeled, small dice

1/8 bunch cilantro – rinsed, dried, loose chop

1 shallot – peeled, minced

4 tablespoons apple cider vinegar

3 tablespoons white balsamic vinegar

4 tablespoons olive oil

1 tsp Chili powder

1/2 tsp Cumin

1/2 tsp salt

1/4 tsp white pepper

 

Method:

Combine first five ingredients. Season with dry spices and mix. Add vinegar & oil to combine. Let it sit for at least and hour before use. Stir before serving. Salsa will keep for a few days although after a day you may want to strain it.

Enjoy!