Brown Sugar Spiced Pork Tenderloin with Chimichurri

INGREDIENTS:

2.5 lb. pork tenderloin 

6 cloves garlic

2 tbs. brown sugar

1 tbs. balsamic vinegar

1 tbs. olive oil

1 tsp. chli powder

1 tsp. cumin

1 tsp. kosher salt

For the Light Cilantro Basil Chimichurri:

1 cup fresh cilantro

1/3 cup fresh basil leaves

1/4 cup white balsamic vinegar

Juice from half a lemon

2 cloves garlic 

1/2 tbs. olive oil

1/2 tsp. salt

1/4 tsp. pepper

pinch of red pepper flakes

INSTRUCTIONS

1. Trim fat off of pork tenderloins. I like to rinse mine, and pat dry.
2. Mix all of the other ingredients for the pork rub. It will make a thick marinade.
3. Using a spoon (or ziplock bags on your hands!) rub the marinade all over the two tenderloins. You can cover, and refrigerate for a few hours or overnight— OR just leave on the counter like I did for 15-30 minutes before grilling.  Always best to let it come to room temp before grilling.
4. Heat grill to pretty high heat.
5. Spray grill carefully with cooking spray.
6. Sprinkle tenderloins with additional kosher salt and pepper (not listed) and place on grill. Sear for about 2-3 minutes per side over the high heat, and then turn down to medium, and cover. Cook for about 15-17 minutes TOTAL, including searing time, rotating every 5 minutes or so.  If you have a meat thermometer, internal temp should be about 140.
7. Let rest for 10 minutes, tented with foil before slicing in!
8. Pulse all chimichurri ingredients in a mini food processor or blender… it’s not as pretty without loads of olive oil, but the taste was still incredible with the pork!

 

Rueben Sandwich

Ingredients:

Rye Bread
Corned beef
Sauerkraut
Swiss cheese or Caraway cheese from Manwaring Cheese Factory in Rigby, Idaho.
Sauce (see recipe below)

Sauce:
Combine and mix:
1/2 cup mayonnaise
2 T. ketchup
1 tsp. Worcestershire sauce
1 tsp. prepared horseradish
Freshly cracked pepper
Pinch of cayenne pepper

Refrigerate any unused dressing.

Butter one side of bread slices and put on grill or in frying pan. Put sauce on both pieces of bread. Lay corned beef, sauerkraut, and cheese on one slice. Put the empty slice of bread on top of the full slice. Put weight on sandwich. Continue to grill until golden brown. Flip and repeat.

Eat with one of my homemade pickles or a dill pickle of your choice.  Yummmmm!!

yakisoba sauce

Yakisoba is a Japanese dish that is similar to chow mien. There is meat, veggies all stir fried with noodles. The noodles you by in the store usually come with a powder packet for the yakisoba flavor. I have been searching and searching for a recipe to replace the MSG loaded packets, but can't ever quite get the same taste!! Well, this is a recipe that I made up combining a bunch of recipes and things that I wanted in it and it finally came out the way I wanted! This is as close to the packet as I have ever had!

3 T. Ketchup
3 T. soy sauce
1 T. Bulldog sauce (tonkatsu sauce: if you don't have access to this, skip it, it just wont taste quite the same)
splash of Worcestershire
1/2 t. sesame oil
1 t. sake
1/4 t. garlic chili sauce (the spicy red sauce by seracha in the store. if you don't have this, you can use hot sauce)
grated fresh ginger (I did about 20 grates...)
1 t. minced garlic

At the end of mixing, add more of whatever to taste!

Homemade chocolate sauce

1/2 c. sugar (I do full amount)
2 T. coco powder
1/8 t. salt
about 1/8 c. water (more if needed)
1 1/2 - 2 T. butter
1/4 t. vanilla

in small saucepan add sugar coco and salt and mix. then add enough water to mix together smooth. Bring to Boil and boil 1 min. remove from heat and add vanilla.

Ralph's Salsa Ingredients

tomatillos 1/2-1 tomatillo
roma tomatoes 12-15
salt
lime juice
cilantro handful
basil 1 leaf
garlic 1-2
1 anihime pepper
1/2 of jalapenio
1/4 white or yellow onion

feta mayo

feta
mayo
italian seasoning
lemon juice
crushed red pepper
garlic powder
salt
pepper

BBQ Sauce

28 oz can tomato sauce

2 T. red wine vinegar

1/3 c. brown sugar

1 T worestershire sauce

1 T. Soy sauce

1T chili powder

2 t. cumin

1 t. paprika

1 t. garlic powder

1/2 - 1 t. salt

1/4 t. cyanne pepper

* grill meet for a few min first, then put in a dish and pour sauce over top and finish baking for about 1 hour.

Rachelle's Asian Marinade Sauce

Soy sauce

Honey

Sake

Worcestershire sauce

Garlic

Ginger

Red chile paste

Mix them all together and marinade beef, chicken, or pork in it.  (Rachelle, you can put exact measurements in so we don't mess this up!!)

Rachelle's Teriyaki Sauce

Bring to a boil:

1 c. soy sauce

1 c. water

1 c. mirin

1/2 c. sugar

1 T. ginger

1 T. garlic

Add cornstarch/water mixture to thicken.  Use on any beef, chicken or fish.  Can add crushed chile peppers if you want to add a "bite" to it.

 

Scott's Homemade Marinara Sauce

Saute in pan:

4-5 cloves crushed garlic

1 onion, chopped

with about:

1/8 c. olive oil

1 T. sugar

splash of white cooking wine

Cook until onions are slightly tender.

Add:

3 cans tomatoes or 3 - 5 c. chopped fresh tomatoes

2 cans tomato sauce

1 1/2 tsp. salt

pepper

2 - 3 T. of fresh basil

1 - 2 T. of fresh oregano
optional: a few red pepper flakes

Simmer as long as you want. Serve over pasta, spaghetti squash, or vegetables. You can use this with any Italian recipe as well as for pizza sauce.

Yummm!!!

*** For Canning***

For 20 LBS of tomatoes (half a bushel), times above recipe by about 10.
20 lbs of tomatoes gives you between 45-50 cups of finely diced tomatoes.
I like to peel my tomatoes. to do so, just add to really hot water (not yet boiling) for about 1 -2 min.
To make the tomatoes more acidic, add 2 T. of bottled lemon juice per batch.  If I had 10 batches, I would add 20 T. of lemon juice.
Pour sauce in hot bottles and process for 45 min. in hot water bath.
You will get about 18 quarts from 20 lbs of tomatoes.

Notes:

I like it better w/o skin.
Have as big of pots as you can for simmering.
For ease of pouring the marinara into the bottles, a funnel is very helpful.

Aug 2015: I did 60 lb of tomatoes which gave me 28 quarts of sauce (because that's all that could fit in my 2 pots) plus 7 pints of diced tomatoes.