Great Gifts For A Chef

Asian Grilled Pork Tenderloin with Pineapple

Ingredients

* 2 (3/4 pound) pork tenderloins
*
* Marinade
* 1 (6 ounce) can pineapple juice
* 3 tablespoons soy sauce
* 2 tablespoons minced fresh garlic
* 2 tablespoons minced fresh ginger
* 1 1/2 teaspoons coarse salt (kosher)
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
* 1/2 teaspoon ground black pepper
* 2 cups peeled and cubed fresh pineapple (1-inch pieces)
* 8 wooden or metal skewers

Directions

1. Place pork tenderloins in resealable plastic bag; set aside. In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.
2. Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160 degrees F. Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes. To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.

Honey-Glazed Pork Chops

Ingredients

* 4 bone-in pork loin chops, 3/4- to 1-inch thick
* Salt
* Ground black pepper
* 2 tablespoons packed brown sugar
* 2 tablespoons honey
* Nonstick cooking spray

Directions

1. Heat oven to 350 degrees F. Sprinkle chops with salt and pepper. Coat large skillet with nonstick cooking spray. Heat skillet over medium heat. Add pork chops. Cook until brown, turning once. Remove chops. Place chops in 9x13-inch baking dish. Combine brown sugar and honey in small bowl. Microwave on HIGH (100%) for 20 seconds; stir to combine. Spoon half of the honey mixture over tops of chops, spreading evenly.
2. Bake, uncovered, for 15 minutes. Turn chops; spoon remaining honey mixture over chops, spreading evenly. Bake until internal temperature is 160 degrees F, 15 to 20 minutes. To serve, spoon pan drippings over chops.

Awesome Fried Chicken

Ingredients

* 1 (4 pound) whole chicken, cut into 8 pieces
* 1 quart buttermilk
* 1 tablespoon salt
* 3 cups all-purpose flour
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 teaspoon poultry seasoning
* 1/2 teaspoon salt
* 1 teaspoon ground black pepper
* oil for frying

Directions

1. In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3. In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.
4. Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.

Ingredients

* 1 (4 pound) whole chicken, cut into 8 pieces
* 1 quart buttermilk
* 1 tablespoon salt
* 3 cups all-purpose flour
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 teaspoon poultry seasoning
* 1/2 teaspoon salt
* 1 teaspoon ground black pepper
* oil for frying

Directions

1. In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3. In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.
4. Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.

Ingredients

* 1 (4 pound) whole chicken, cut into 8 pieces
* 1 quart buttermilk
* 1 tablespoon salt
* 3 cups all-purpose flour
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 teaspoon poultry seasoning
* 1/2 teaspoon salt
* 1 teaspoon ground black pepper
* oil for frying

Directions

1. In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3. In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.
4. Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.

Tangy Barbecued Chicken

Ingredients

* 1 1/2 cups cider vinegar
* 5 tablespoons vegetable oil
* 1 1/2 tablespoons poultry seasoning
* 2 tablespoons salt
* 4 chicken halves (1 leg and 1 breast each)

Directions

1. Preheat an outdoor grill for indirect medium heat and lightly oil grate.
2. In a small saucepan over medium low heat, combine the vinegar, oil, poultry seasoning and salt. Stir often, until the sauce just starts to bubble.
3. Place the chicken halves on the grill and brush with the sauce, turning them every 7 to 10 minutes.
4. Continue this over indirect medium heat for about 45 minutes, or until internal temperature reaches 180 degrees F (80 degrees F

Grilled Indian Pork Kabobs with Sweet Onions and Red Bell Peppers

Ingredients

* 1 bone-in sirloin pork roast, about 4 pounds, boned and cut into 1 1/2-inch cubes
* 2 large red bell peppers, seeded, deribbed, and cut into 1-inch squares
* 2 large sweet onions, such as Walla Walla or Vidalia, cut into 1-inch chunks
* 12 (12-inch) skewers, soaked in water for at least 30 minutes
* Vegetable oil cooking spray
*
* Indian Spice Paste:
* 4 large cloves garlic
* 2 tablespoons curry powder
* 1 tablespoon kosher salt
* 1 tablespoon ground cumin
* 1 tablespoon ground coriander
* 1/4 teaspoon cayenne pepper
* 1/2 cup fresh lemon juice
* 2 tablespoons olive oil
* 2 tablespoons water

Directions

1. To make Indian spice paste, place garlic in food processor and process until minced. Add spices, lemon juice, oil, and water. Process until thoroughly combined.
2. Place pork in large self-sealing plastic bag. Pour paste over pork and mix pork with paste until pork is evenly coated. Seal bag and refrigerate for 2 to 4 hours.
3. Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Thread pork onto skewers, alternating with pieces of red pepper and onion.
4. Spray grill grate with vegetable oil spray. Grill kabobs directly over medium-hot fire, turning to brown evenly on all sides, for total of 10 to 12 minutes. Transfer to warm platter or individual dinner plates and serve.

Hoot-n Holler Baby Back Pork Ribs

Ingredients

* 2 racks baby back pork ribs (about 1-1/2 lbs. per rack)
* 1 (12 ounce) jar mesquite-flavored marinade
* 3 bay leaves
* 1 whole medium onion, peeled
* 1 cup prepared barbecue sauce (mild or spicy)
* 1/2 cup brown sugar

Directions

1. In a large stockpot, place both racks of ribs; add enough water to cover ribs. Add marinade, bay leaves and onion. Bring mixture to a boil over high heat. (This will create foam on top.) Reduce to medium-low heat; simmer 45 minutes or until ribs are just tender. Remove ribs from cooking liquid; drain on rimmed baking sheet. Heat grill to medium heat (about 350 degrees F.).
2. Meanwhile, in a small mixing bowl, stir together the barbecue sauce and brown sugar. Brush over both sides of ribs. Place ribs on grill, bone side down, close lid. Grill for 7 minutes, turn and grill 7 minutes more.

Grilled Delmonico Steaks

Ingredients

* 1/2 cup olive oil
* 1/4 cup Worcestershire sauce
* 6 tablespoons soy sauce
* 1/4 cup minced garlic
* 1/2 medium onion, chopped
* 2 tablespoons salt
* 1 tablespoon pepper
* 1 tablespoon crushed dried rosemary
* 3 tablespoons steak seasoning
* 3 tablespoons steak sauce (e.g. A-1)
* 4 (10 ounce) Delmonico (rib-eye) steaks

Directions

1. Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
2. Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
3. Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
4. Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

Grilled Mexican Steak

Ingredients

* 1/2 cup cumin seeds
* 5 jalapeno peppers, seeds and ribs removed, chopped
* 3 cloves garlic
* 1 tablespoon cracked black pepper
* 1/3 cup fresh lime juice
* 1 1/2 teaspoons salt
* 1 1/2 cups olive oil
* 2 bunches cilantro (leaves and stems)
* 1 (3 pound) skirt or flank steak

Directions

1. Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
2. In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
3. Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
4. Preheat an outdoor grill for high heat and lightly oil grate.
5. Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.