VEGAS NIGHT
- Grilled Fresh-Herb Brined Pork Chops
- Green Salad w/ Apricots and Blueberries
- Apple Stuffed Veal with Minty Rub
- Creamy BBQed Scalloped Taters
- BBQed Beets
Grilled Fresh-Herb Brined Pork Chops 6 bone-in loin pork chops, about 1 inch thick each |
In bowl add brown sugar, kosher salt and apple cider. Stir to dissolve.
Add 2 cups of cold water to the bowl. Add two tablespoons of olive oil, balsamic vinegar, pepper, rosemary branches and bay leaves.
Put the pork chops into 2 large sealable plastic bags doubled up. The plastic bags can be standing in a large pot to make it more secure. Pour the brine overtop. Seal the plastic bag and put in the refrigerator to rest for 4 hours.
After the required time has passed, take the pork chops out of the fridge. Remove the pork chops from the brine and place on a large tray. Pat them dry with paper towel and dispose of the brine. The pork chops have to come to room temperature before grilling.
Preheat the barbecue to 475°F/240°C.
Lightly brush both sides of the pork chops with olive oil and season with salt and pepper. Sear the pork chops over direct heat for 2 minutes per side, or until golden brown char marks are achieved.
Lower the temperature to 300°F/150°C. Turn off one side of barbeque; continue to cook pork chops over indirect heat (the turned off side of the BBQ ), for a further 15 minutes or until desired doneness.
Continue to cook the pork chops over indirect medium heat for 10 minutes with the lid closed. Once the juices run clear, take the pork chops off the grill and tent with aluminium foil.
Allow meat to rest before 10 minutes before serving.
Green Salad with Apricots and Blueberries 2 cups white wine vinegar, warmed (500ml) |
Soak wooden skewers in water for one hour.
Pour the white wine vinegar into a pot and put onto low heat to warm through.
Cut the Vidalia onion into paper-thin slices and place them in a shallow baking dish. Sprinkle salt on the onion slices, chop the fresh basil and add it to the dish. Squeeze the lemon juice over the onion and drizzle with 2 tablespoons of olive oil. Cover the dish with plastic wrap and place in the refrigerator, leave in the fridge for approximately two hours.
Warm white wine vinegar. Add blueberries, sugar and lemon. Let sit for 20 minutes and strain. Whisk in olive oil and season with salt and pepper.
Preheat the grill to low heat, approximately 300°F/150°C.
Oil the grill. Place the apricots skewers on the grill. Cook for 2 minutes on each side,
Take the apricots off the grill.
Remove the onions from the refrigerator and pour them into a serving bowl. Add the apricots and arugula and toss.
Whisk together ½ cup of the blueberry dressing with 1/3 cup of vegetable oil
Pour over contents of the bowl and toss.
Apple Stuffed Veal with Minty Rub 4 lb boneless veal loin roast (2 kg) Rub |
Stuffing
1 tablespoon olive oil (15ml)
1 large green apple, diced and peeled
½ lbs bacon, cooked, cold and crumbled
1 teaspoon lemon juice (5ml)
1 teaspoon fresh sage, chopped (5ml)
2 cups white wine (500ml)
2 rosemary sprigs
Small bunch fresh mint leaves
In a small bowl combine freshly chopped mint and rosemary. Add black pepper, garlic powder and celery salt. Toss to mix well.
Place the veal in a large sealable plastic bag. Add the rub and shake well, coating the veal loin. Remove the veal from the bag and set aside.
In a non-stick skillet, heat olive oil on medium-high heat. Cook apples for 10 minutes or until softened. Let cool. In a bowl combine the apple, bacon, lemon juice, lemon peel and sage. Mix well.
Cut a wide deep slit into the side of the roast. Stuff the pocket with the apple mixture.
Tie the roast at 1-inch (2.5 cm) intervals with heavy string.
Place a drip pan under the grill of the barbecue, pour in the wine and add the rosemary springs and mint leaves.
Preheat the barbecue to high heat 325°F/160°C. Leave one burner off. Place roast over grill with no heat.
Continue to cook over indirect heat for 2 hours.
When ready take veal off the barbecue and let rest for 10 minutes before serving.
Creamy BBQed Scalloped Taters 2 ½ pounds baking potatoes, sliced (1.2kg) Bring a pot of water to boil and place corn husks in water until bright green or pliable. (about seven minutes) |
Cut the potatoes into 1/4-inch thin slices. Slice onion thinly. Place butter in a saucepan over low to heat to melt.
On a 24-inch square of heavy-duty aluminium foil, arrange half of the potatoes and half the onion in a single layer (potatoes underneath and onions on top). Brush the layer generously with melted butter and season with salt and pepper.
Spread the layer with cottage cheese, then sprinkle the cheddar and Parmesan cheeses. Add the remaining onions. Sprinkle freshly chopped rosemary and thyme on top of the onions. Add the last layer of potatoes and brush with more butter.
Fold the foil over and seal 2 of the edges together with a double fold. Pour in the cream and seal the foil closed.
Preheat the barbecue to medium-high heat 350°F/175°C. Place the potato package directly over the heat source and cook for 25-30 minutes.
Serve as a scrumptious side dish.
4 medium beets, rinsed and trimmed
6 tablespoons bottled raspberry vinaigrette (90ml)
1 teaspoon fresh tarragon, minced (5ml)
1 tablespoon olive oil (15ml)
Partially boil the beets in a pot of boiling water (for approximately 15 minutes). They should be a bit firm. Cool and peel beets. Slice the beets into 1 inch thick rounds and set aside.
Pour the raspberry vinaigrette into a bowl and mix in the fresh tarragon.
Preheat the barbecue to low heat 250°F/125°C.
Using a brush, apply the raspberry dressing to the beets.
Oil the grill. Place the beets on the grill. Cook for 2 minutes per side.
Remove the finished beets from the grill and serve.
Yield: Serves 4---
Comments