cantdog
Waybac machine
- Joined
- Apr 24, 2004
- Posts
- 10,791
To begin with, set a pot on the stove and simmer:
a can of condensed consomme (or beef stock if you've made some, but use more)
quarter cup (~60ml) Marsala wine
Into this liquid goes
half a shallot, minced
leaves from a sprig of rosemary
a few grinds of black pepper
a crushed juniper berry
a whole clove
set to simmer and cook down while you prepare the meal.
whack off and half-melt
2 tbsp butter (~30 g)
add
juice of about a third of a lime
a bit over a half teaspoon (less than 5 g) brown mustard (horseradish in the mustard is okay but not necessary)
whisk it hard to make the emulsion. this is now "the butter sauce."
cut into hearty chunks
a small zucchini
two huge portabella mushroom caps
bell pappers, green, red, yellow, whatever, maybe a pepper and a half all told
a dozen or more scallions: trim the root nub and take off all but 2 cm or so of the green. This leaves these little wands, white to green.
The vegetable chunks go in a roomy bowl.
Trim the connective tissue from a small pork tenderloin and cut it across into six or seven pieces the size of a ten-year-old's fist
Coat the meat and the vegetables with the butter sauce, which will cling thickly.
Start your grill, have a handful of black olives and some chardonnay. Make coffee,
clean up the kitchen.
placing all the ingredients as close to the flames as you can, sear the outside of the
pork chunks and cause tiny brown blisters and black edges to form on the vegetables.
Put the rack back in the grill so you have some distance from the flames again, turn down the heat and set everything nicely in there so you can shut the cover. Let it cook a while.
Meanwhile pop the leaves off a lot of fresh basil and cut them crossways to make little green ribbons. The mass will be perhaps the size of a big coffee mug, a goodly mound of green. Half of this goes in the marsala & stock pot,
and half on a big platter.
Turn the vegetabvles a lot and the meat somewhat less often.
When the zukes have gotten limp a little, you will be eating in four or five minutes, so make sure the marsala & stock is cooked down low. Taste it. Mine wanted about three quarters of a teaspoon (~4 g) Heinz chili sauce, (which is like cocktail sauce for shrimp only without the horseradish and with less sugar, but cocktail sauce would
have done). whisk.
get out a sieve. pull the vegetables off and toss them with the basil on the platter. move them over on the platter to make room for the meat, which goes right there beside it. Looks good, smells better.
pour the reduced sauce through the sieve onto the meat and serve with lime wedges. for three.
cantdog
a can of condensed consomme (or beef stock if you've made some, but use more)
quarter cup (~60ml) Marsala wine
Into this liquid goes
half a shallot, minced
leaves from a sprig of rosemary
a few grinds of black pepper
a crushed juniper berry
a whole clove
set to simmer and cook down while you prepare the meal.
whack off and half-melt
2 tbsp butter (~30 g)
add
juice of about a third of a lime
a bit over a half teaspoon (less than 5 g) brown mustard (horseradish in the mustard is okay but not necessary)
whisk it hard to make the emulsion. this is now "the butter sauce."
cut into hearty chunks
a small zucchini
two huge portabella mushroom caps
bell pappers, green, red, yellow, whatever, maybe a pepper and a half all told
a dozen or more scallions: trim the root nub and take off all but 2 cm or so of the green. This leaves these little wands, white to green.
The vegetable chunks go in a roomy bowl.
Trim the connective tissue from a small pork tenderloin and cut it across into six or seven pieces the size of a ten-year-old's fist
Coat the meat and the vegetables with the butter sauce, which will cling thickly.
Start your grill, have a handful of black olives and some chardonnay. Make coffee,
clean up the kitchen.
placing all the ingredients as close to the flames as you can, sear the outside of the
pork chunks and cause tiny brown blisters and black edges to form on the vegetables.
Put the rack back in the grill so you have some distance from the flames again, turn down the heat and set everything nicely in there so you can shut the cover. Let it cook a while.
Meanwhile pop the leaves off a lot of fresh basil and cut them crossways to make little green ribbons. The mass will be perhaps the size of a big coffee mug, a goodly mound of green. Half of this goes in the marsala & stock pot,
and half on a big platter.
Turn the vegetabvles a lot and the meat somewhat less often.
When the zukes have gotten limp a little, you will be eating in four or five minutes, so make sure the marsala & stock is cooked down low. Taste it. Mine wanted about three quarters of a teaspoon (~4 g) Heinz chili sauce, (which is like cocktail sauce for shrimp only without the horseradish and with less sugar, but cocktail sauce would
have done). whisk.
get out a sieve. pull the vegetables off and toss them with the basil on the platter. move them over on the platter to make room for the meat, which goes right there beside it. Looks good, smells better.
pour the reduced sauce through the sieve onto the meat and serve with lime wedges. for three.
cantdog
