Stuffed Pork Tenderloin

There is nothing like Friday’s massive snowfall to make you want to hunker down at home after a some vigorous outdoor activity and make a comforting meal.  This delicious recipe came to us from our friend Mike Francis in the United Kingdom.

Stuffed Pork Tenderloin with Prunes

Prosciutto  is a perfect complement  to the sweetness of prunes and enhances the succulent pork in this recipe.

pork tenderloins , about 750g (1½ lb) in total

14 (or more) pitted prunes

100g (4 oz) Boursin (full fat garlic & herb soft cheese)

8-10 slices Parma ham

freshly ground black pepper

1)      Pre-heat the barbecue  to 200ºC/400ºF.  Remove any fat & membrane from the pork tenderloins & split lengthways, without cutting right through. Cut each side once again, open out flat & season generously with freshly ground black pepper.

2)      Stuff the pitted prunes with teaspoons of Boursin cheese. Lay the prunes along the middle of each tenderloin, then close up & wrap with the Parma ham. Tie loosely with string at 2.5cm (1 inch) intervals & arrange brush with olive oil.

3)      Place the tenderloins on the barbecue on a 45° angle, and rotate every 3 minutes until there are grill marks all around.  Then flip to the opposite 45 ° angle and rotate every 3 minutes for Perfect Grill Marks.  Move the meat to a carving board, tent with foil and leave to rest for 5 minutes, then carve into slices.

We served the pork with spaghetti squash, asparagus and wedge of sweet potato.

Sweet and Spicy Smoked Beans and Beef Ribs

 
The Super Bowl came around again this weekend! ( How many times a year can we sit through a full day of football on TV?? )  Well, if you can't beat them, join them!!  So, as usual, we put our heads together and came up with a rich and filling feast to satisfy anyones Super Bowl hunger!!
 

Broccoli Slaw

6 tbsp mayonnaise

2 tbsp cider vinegar

1 tsp white sugar

½ tsp celery salt

½  tsp Cholula hot sauce

1 Package (4 cups) broccoli slaw

4 tbsp red onion, minced

Salt & freshly ground black pepper, to taste

Garnish: 2 tbsp crispy fried onion bits(often  found in the produce section)

Dressing: Combine mayonnaise, cider vinegar, white sugar, celery salt, salt and pepper and Cholula hot sauce in a small bowl. Whisk.

Combine broccoli slaw and red onion in a large bowl. Pour on the dressing and toss to coat. Refrigerate for 1 hour. Garnish with crispy fried onion bits and serve.

Easy Sweet and Spicy Smoked Beans

We have a small coffee grinder that we use exclusively for grinding spices for our rubs etc. In this recipe, rather than using ground cumin from the store, we coarsely grind the cumin seeds, as they release a fresh, pungent flavour that really makes a difference in a strongly flavoured dish such as this.

½ pound bacon

1 onion, diced

2 cloves garlic

2 tsp chili powder

1 tsp ground cumin seeds

2 tsp chopped canned chipotle peppers in adobo sauce

½ cup brown sugar

2 tbsp fancy molasses

1 can beer

1 can(398 ml) each of black, red and white beans, drained

Cook the bacon until crisp, place on a paper towel to drain and set aside, reserving 2 tbsp of the rendered bacon fat. Add diced onion to the bacon fat in the skillet and cook over medium heat, until soft and translucent. Add garlic, chili powder, ground cumin and chipotle peppers and cook for another 5-7 minutes. Meanwhile, drain and rinse beans and add them to a large Dutch oven. Add beer, brown sugar, molasses and onion mixture. Bring to a boil and simmer, uncovered for 45 minutes, or until sauce has reduced and thickened. Add the bacon and place in the smoker for the last 15 minutes of cooking, while the ribs are being glazed and finished over a higher temperature (400°F). At this point, taste and season with salt and pepper, if required. The beans and bacon may contain enough salt that you will not want to add any more to the dish! If the sauce has not thickened enough, leave them on the smoker until the ribs are ready to eat.

Smoky Beef Ribs with Chili/Mushroom Rub

We found this recipe in Barbecue Secrets Deluxe, by Ronnie Shewchuk, and modified it for the smoker.

12 long beef ribs (prime ribs)

 

2 tbsp yellow mustard

coarse kosher salt

extra virgin olive oil.

Rub:

1 tbsp black peppercorns

1 tbsp dried chanterelle mushrooms

1 tsp cumin seeds

1 tbsp chili powder

½ tsp cayenne pepper

Mop: 1 cup apple juice in a spray bottle

Glaze : 1 cup barbecue sauce and 1 cup jelly(anything in the refrigerator)

2 cups mesquite wood chips

Set up the Broil King Keg to smoke ribs at 225-250° F for 4-5 hours. Soak the mesquite wood chips for 30 minutes.

Lay ribs on a large cookie sheet in a single layer. Rub with yellow mustard. Give them a light drizzle of oil and season with salt. Grind the pepper, mushrooms and cumin seeds until fine. Combine with chili powder and cayenne pepper. Sprinkle over ribs and rub in.  Let the ribs sit for 30 minutes.

Add the wood chips to the smoker and fill diffuser tray with water. Add the ribs and close the lid. Smoke for 4-5 hours. Spray liberally with mop every 30 minutes.  When the internal temperature of the ribs reaches 135°F, open the vents on the keg. Place the pot of beans on the upper rack and baste the ribs with glaze and grill until the ribs have crisped up.

 Wrap tightly in foil and place on smoker,  with the vents closed, for another 45 minutes.

Lamb Shawarma and Grilled Eggplants with Fried onion, lemon and Feta

At Christmas our friend, Mary Ann, gave us each a copy of a gorgeous new cookbook called Jerusalem, by Sami Tamimi and Yotam Ottolenghi, author or Plenty.  Although the recipes were not designed for the barbecue we knew the flavours would lend themselves nicely to the grill, so we changed up the techniques a little, but stayed true to the authors' ingredients.  This was a great menu for our girls ski weekend:  we marinated the lamb overnight, then popped it onto the rotisserie after a nice down-hill ski and lunch. While it turned and self basted with the delicious flavours of the marinade, we had a long snowshoe through the forest. We returned to  a relaxing soak in the hot tub and then fortified ourselves with a glass of wine. We were then ready to divide and conquer the rest of the dishes.  It was absolute mayhem in the kitchen for an hour, but by the end of it we had turned out a delicious spread, and we all felt deservedly proud of the results!

Imagine 7 women working in the same kitchen!!

Baby Spinach Salad with Dates and Almonds

Grilled Eggplant with Fried Onion and Chopped Lemon

Roasted Cauliflower and Hazelnut Salad

Basmati and Wild Rice with Chickpeas, Currants and Herbs

Lamb Shawarma with Fresh Cucumber and Tomato in a Pita

Baby Spinach Salad with Dates and Almonds

1 tablespoon white wine vinegar

½ medium red onion, thinly sliced

4 ounces pitted dates, quartered lengthwise

Nicely done, Terry!

1 tablespoons unsalted butter

1 tablespoons olive oil

½ cup sliced almonds

2 teaspoons sumac

½ teaspoon chile flakes

Baby spinach leaves

2 tablespoons freshly squeezed lemon juice

Salt, to taste

Put the vinegar, onion and dates in a small bowl.  Add a pinch of salt and mix well.  Leave to marinate for 20 minutes. 

Meanwhile, heat the butter and olive oil in a medium frying pan over MEDIUM heat.  Add the almonds and cook for about 4 minutes, stirring constantly, until golden brown.  Remove from heat mix in sumac, chile flakes and a pinch of salt.  Set aside to cool.

In a large salad bowl, toss the spinach leaves with the almond mixture.  Add the dates and red onion, the lemon juice and another pinch of salt.  Taste to adjust seasonings, adding another splash of olive oil if needed.  Serve immediately.

Grilled Eggplant with Fried Onion and Chopped Lemon

Team Debbie and Nancy were awesome.

3 large eggplants, halved lengthwise, stem intact

2/3 cup olive oil

4 small onions, thinly sliced

1 ½ jalapeno peppers

1 ½ teaspoons ground cumin

1 teaspoon sumac

2 ounces feta cheese, broken into large chunks

1 medium lemon, skin, pith and seeds removed

1 clove garlic, minced

Salt and freshly ground black pepper, to taste

Preheat barbecue on MEDIUM , then reduce heat to MEDIUM LOW to maintain a temperature of 425°F. 

Score the cut side of each eggplant with a crisscross pattern.  Brush liberally with olive oil and sprinkle with plenty of salt and pepper.  Place on a baking sheet, cut side up and set on the upper rack of the preheated barbecue for 45 minutes, until the flesh is golden brown and completely cooked.  Check the temperature often and adjust as necessary.

Meanwhile, add the remaining olive oil to a large skillet and place over MEDIUM HIGH heat.  Add the onions and ½ teaspoon salt, and cook for 8-10 minutes, stirring often, so that parts of the onion become brown and crisp.  Seed and chop the chiles, keeping the whole one separate from the half.  Add the ground cumin, sumac, and the whole chopped chile and cook the onions for a further 2 minutes before adding the feta.  Cook for a final minute without stirring, then remove from heat.

Coarsely chop the prepared lemons, reserving any juices, and combine with the remaining ½ chile and the garlic.

When the eggplants are cooked, transfer them to a serving dish and spoon the lemon sauce over the flesh.  Spoon the onions on top and serve warm or at room temperature.

Roasted Cauliflower and Hazelnut Salad

Barb really wanted this to be broccoli

1 head cauliflower, cut into small florets

5 tablespoons olive oil

1 large stalk celery, cut into diagonal ¼” slices

5 tablespoons hazelnuts, with skins

1/3 cup flat-leaf parsley leaves

1/3 cup pomegranate seeds

¼ teaspoon ground cinnamon

¼ teaspoon ground allspice

1 tablespoon sherry vinegar

1 ½ teaspoons maple syrup

Salt and freshly ground black pepper

Toss the cauliflower with 3 tablespoons of the olive oil and sprinkle with salt and pepper.  Spread them on a baking sheet and place in a preheated barbecue, stirring often, until it is crispy and golden.  Transfer to a serving bowl and let cool.

Roast the hazelnuts in a 325°F oven for 15 minutes.  Let them cool and if desired, rub the skins off with a tea towel.  Coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients.  Stir, taste and season with salt and pepper accordingly.  Serve at room temperature.

Basmati and Wild Rice with Chickpeas, Currants and Herbs

Bev perfected this delicious rice

1/3 cup wild rice

2 ½ tablespoons olive oil

2 ¼ cups basmati rice

1 ½ cups boiling water

2 teaspoons cumin seeds

1 ½ teaspoons curry powder

1 ½ cups drained chickpeas

2/3 cup currants

2 tablespoons chopped parsley

1 tablespoon chopped cilantro

1 tablespoon chopped dill

Salt and freshly ground black pepper

Place the wild rice in a small saucepan, cover with plenty of water, bring to a boil and leave to simmer for about 40 minutes, until the rice is cooked but still quite firm.  Drain and set aside.

To cook the basmati rice, pour 1 tablespoon of the olive oil into a medium saucepan with a tightly fitting lid and place over high heat.  Add the rice and ¼ teaspoon salt and stir as you warm up the rice.  Carefully add teh boiling water, decrease the heat to very low, cover the pan with the lid and leave to cook for 15 minutes.

Remove the pan from the heat, cover with a clean tea towel and then the lid, and leave off the heat for 10 minutes.

While the rice is cooking, prepare the chickpeas.  Heat the remaining 1 ½ tablespoons olive oil in a small saucepan over high heat.  Add the cumin seeds and curry powder, wait for a couple of seconds, then add the chickpeas and ¼ teaspoon salt;  do this quickly or the spices may burn in the oil.  Stir over the heat for a minute or two, just to heat the chickpeas, then transfer to a large mixing bowl. 

Add both types of rice to the chickpeas and then add the currants and herbs.  Stir, taste and add salt and pepper to taste.  Serve warm or at room temperature.

Lamb Shawarma with Fresh Cucumber and Tomato in a Pita

For the Lamb:

2 teaspoons black peppercorns

5 whole cloves

½ teaspoon cardamom pods

¼ teaspoon fenugreek seeds

1 teaspoon fennel seeds

1 tablespoon cumin seeds

1 star anise

½ cinnamon stick

½ whole nutmeg, grated

¼ teaspoon ground ginger

1 tablespoon sweet paprika

1 tablespoon sumac

2 ½ teaspoons Maldon sea salt

1 tablespoon grated fresh ginger

3 cloves garlic, minced

2/3 cup chopped cilantro leaves and stems

¼ cup freshly squeezed lemon juice

½ cup canola oil

1 boneless leg of lamb, 3-4 pounds

For the Sauce:

2/3 cup chopped canned tomatoes

2 teaspoons harissa paste

4 teaspoons tomato paste

1 tablespoon olive oil

Salt and pepper

For the Fresh Cucumber and Tomato:

½ English cucumber, diced

1 large tomato, seeded and diced

1 tablespoon minced onion

2 tablespoons chopped fresh parsley

Sprinkle of sumac

Pitas

Prepare the lamb marinade one day before serving.  Place the first 8 spices in a cast-iron pan and dry-roast over MEDIUM-HIGH heat for a minute or two, until they begin to pop and release their aromas.  Remove from heat and add the nutmeg, ground ginger and paprika.  Toss over the heat for a few more seconds, then transfer to a spice grinder.  Process to a uniform powder, and place in a medium bowl with all the remaining ingredients except the lamb.

Using a small, sharp knife, make 2/3” slits around the surface of the lamb.  Place it in a large glass dish and pour the marinade over the lamb, using your hands to massage the meat well.  Cover with plastic wrap and refrigerate overnight.

Remove the upper and lower racks of your barbecue, and place a foil pan on the bottom of the grill.  Light the rear rotisserie burner and set it on LOW.  Secure one of the spit forks on the rotisserie rod, then skewer the lamb, centering it as well as possible.  Push the second spit fork into the meat, and adjust the spit balance.  Place the rotisserie rod on the barbecue and start the motor.  Start checking for doneness after 2 ½ hours. When cooked to your liking, transfer it to a carving board, cover with foil and a tea towel and allow to rest for ½ hour before carving into thin slices.

In a small bowl, combine the tomato sauce ingredients and set aside.

In a medium bowl, combine all the cucumber and tomato salad ingredients.

Replace the cooking grids on the barbecue, and set the temperature to LOW.  Warm the pitas quickly on the grill, then assemble as follows:  Spread a little of the sauce on the pita, cover with sliced lamb and top with the cucumber mixture.

Ta da! Kris made everything look beautiful as always!

Smoked Chicken Enchiladas - Perfect Fare for a Girls Weekend

Why are these women smiling? It could be partly due to the Prickly Pear Margaritas, that did not make their way into the photo. But more to the point, the smiles mark the first meal shared during our annual Walkers Retreat in Ellicottville. Thank-you Andrea!

As is our custom, Kris, Bev and Andrea started the weekend early with a marathon shopping trip through Buffalo -Wegmans, Premier Wine Store, Target -you get the picture! The truck was so full of food, wine, videos, etc., that there was hardly room for the 3 patient(but extremely blessed) dogs, Briar, Pluto and Pepper. At each stop, they would gaze at us balefully, wondering when they were ever going to be let out of the truck and left to run through the woods, chasing deer and squirrels.
We had to fortify ourselves with a hearty meal before the shopping extravaganza, so our first stop was at Charlie the Butcher, in Buffalo, where we enjoyed his famous  Beef on Weck sandwich. Not to mention the sweet potato fries, dill pickles, bread pudding - still groaning just thinking about it!

We finally made it to Wegmans, where we blasted through the store with our list of groceries needed to feed 7 women for the weekend. 

Our menu for Friday was totally dictated by our choice of Margaritas as our cocktail.  We turned to The Elote Cafe Cookbook by Jeff Smedstad for inspiration for a Southwest flare.  His restaurant in Sedona is a favourite, and he was totally charming when I bought his book last year. 

Prickly Pear Margaritas

Spicy Pepitas

Tortilla Chips, Salsa and Guacamole

Smoked Chicken Enchiladas

Tomato and Oaxacan Cheese Salad

Jicama and Orange Salad

Spicy Pepitas

These were delicious as a little snack and were a great addition to our squash soup the next day. We will use any leftovers in the next salad that we make. Winners!

2 cups raw green pumpkinseeds

1 teaspoon kosher salt

1 teaspoon sugar

1 teaspoon freshly ground pepper

½ teaspoon garlic salt

½ teaspoon ground cumin

2 tablespoons Cholula hot sauce

In a medium bowl combine the spices and stir in the hot sauce to form a paste.  Add the pumpkinseeds and stir well to coat.  Line a baking sheet with parchment paper and spread the prepared seeds in an even layer.  Bake in a preheated oven or barbecue for 8-10 minutes, or until the pumpkinseeds are lightly toasted and puffed.  Let cool, then place in a tightly sealed container. 

Smoked Chicken Enchiladas

In a pinch you could use a grocery store rotisserie chicken, but we love the flavour of a home-smoked chicken.

1 chicken, smoked  (follow our link for smoking instructions)  and shredded

For the Tomatillo Sauce:

½ cup chopped yellow onion

3 cloves garlic, minced

1 poblano chile, roughly chopped

1 jalapeno pepper, minced

Olive oil

4 cups tomatillos, husked, rinsed and chopped

2 cups chicken stock

½ cup chopped cilantro leaves and stems

To Complete the Enchiladas:

16 thick corn tortillas

3 cups shredded Monterey Jack Cheese

Drizzle olive oil to coat a saucepan set over a medium flame, and add the onion, garlic, poblano and jalapeno until lightly browned.  Add the prepared tomatillos and chicken stock and simmer until soft.  Let cool, then puree with the cilantro and reserve. 

Warm the corn tortillas in a dry cast iron skillet and dip them one at a time into the sauce.  Fill each one with about ½ cup of the shredded chicken and a tablespoon of shredded cheese.  Roll them up, and place them in an oiled baking dish.  Pour the remaining sauce over the top and sprinkle with the remaining cheese.  Bake for 10-15 minutes at 375°F and serve.

Tomato and Oaxacan Cheese Salad

Sadly we could not find Oaxacan Cheese, so we substituted Buffalo Mozzarella.  It was like a Mexican Caprese Salad. 

8 small tomatoes, sliced

2 cups Oaxacan or Buffalo Mozzarella Cheese, sliced

½ cup diced red onion

¼ cup chopped fresh cilantro leaves

4 radished, halved and thinly sliced

4 pickled jalapeno peppers, sliced

1/3 cup olive oil

2 tablespoons cider vinegar

1 teaspoon kosher salt or to taste

On a platter, arrange sliced tomatoes.  Layer the cheese on top of the tomatoes, and scatter the remaining vegetables overtop.  Whisk together the olive oil, cider vinegar and salt, and drizzle over everything.

Jicama and Orange Salad

1 medium jicama, peeled and cut into thick matchsticks

2 oranges, peeled and cut into thick slices

¼ cup diced onion

3 radishes, halved and sliced

2 tablespoons chopped cilantro

For the Lime Dressing:

½ cup olive oil

1/3 cup lime juice

2 tablespoons Cholula hot sauce

½ teaspoon kosher salt

Freshly ground black pepper

1 teaspoon sugar.

For the Garnish

Lime wedges and chile powder

Place all the salad ingredients in a large bowl and toss.  Combine the dressing ingredients, pour over enough to coats, then toss again.  Serve on salad plates and garnish with a lime wedge and a sprinkle of chile powder.  

We did manage to get outside, a lot! We enjoyed a beautiful sunny day of down-hill skiing, even finding a few runs with a bit of powder left from a hefty snowfall Thursday night. For the rest of the weekend, we enjoyed snowshoeing and hiking in the woods with the dogs. Throw in some knitting, some zesty conversation,  and some relaxing moments in the hot tub, and you have our recipe for a perfect girls get-away weekend!!
Look for another menu from the Walkers Retreat on the blog next week!

Smokin' Southwest Meatloaf

Where did all of the snow go? The white, snow-filled valleys of last week-end have been replaced by running creeks this week-end. Pluto is very confused and we are slightly disappointed. Not to be daunted- we were still able to enjoy the outdoors!

Our cooking challenge this week?? -  Preparing meatloaf on the smoker. We had great success and were also able to incorporate our own Broil King The Perfect Smokin' Southewest BBQ Sauce into the recipe.

Smoked Meatloaf- smoked on a maple plank

This recipe makes 2 meatloafs, each serves 6. Serve one for dinner with mashed potatoes or rice and green salad. The other can be frozen for a later date, or given to one of your children when you go to visit them on the weekend. It’s the perfect comfort food for students, and leftovers make great sandwiches!

2 tbsp vegetable oil

1 small onion, chopped

2 cloves garlic, chopped

1 rib celery, minced

1 carrot, minced

2 red chili Peppers, dried and crushed

1 tsp herb de Provence

2 tsp Worcestershire sauce

1 1/2 lb lean ground beef

1 lb lean ground pork

2 eggs, beaten

1/2 cup barbecue sauce, plus 1/3 cup for basting

1cup panko bread crumbs

1/2 cup Italian parsley, chopped

1 tsp salt

1 tsp freshly ground black pepper

2  maple/cedar planks

1 cup maple wood chips

Set up the Broil King Keg to smoke meatloaf at 250° F-300° F for 3 hours. Soak the planks and maple wood chips for 30 minutes.

Heat vegetable oil in a large sauté pan, over MEDIUM heat. Add chopped vegetables, red chili peppers, herb de Provence and Worcestershire sauce and sauté until softened, approximately 7 minutes. Set aside and allow vegetables to cool for 10 minutes. Meanwhile, check the the temperature of Broil King Keg and adjust heat to 250° F and add wood chips.

Combine ground beef and pork in a large bowl with sautéed vegetables, eggs, barbecue sauce, bread crumbs, parsley and salt & pepper. With your hands, gently combine the mixture and form it into 2 loafs, being careful not to overmix. Place the loafs onto the  planks and place on the lower rack of the Broil King Keg, over a water filled pan.  Close lid of smoker and allow to slow cook for 21/2 to 3 hours. During the last 1/2 hour of grilling, baste with 1/3 cup Smokin' Southwest BBQ Sauce. Meatloaf is finished when internal temperature reaches 145° F.