TOP LOIN CHOP
Top loin chops are cut from above the loin chop and are boneless, lean and versatile. A 1 1/4-inch-thick top loin chop is often called the America’s Cut.”
4, 6-oz. boneless pork top loin chops, 1-in. thick
1 tsp. coarse salt
4 slices bacon, preferably maple-flavoured
4 tbsp. barbecue sauce
1/2 c. lager beer
1 tsp. canola oil
1/2 c. reduced-sodium chicken broth
Preheat oven to 400°F.
Season pork with salt. Wrap bacon around edge of each chop; secure with wood toothpick. Combine 4 tbsp. barbecue sauce and 1/2 c. lager beer (or non-alcoholic beer).
Heat oil in large ovenproof skillet over medium-high heat. Stand chops bacon-side down in skillet, lean against side of pan if needed. With tongs, turn chops along bacon-wrapped edges to lightly brown bacon, about 3 1/2 min. (about 45 sec. to brown each section). Place chops, flat side down, in skillet; cook until underside is lightly browned, about 1 min. Turn chops over. Spread equal amount of beer/barbecue mixture over top of each chop, letting excess run into skillet.
Place skillet with chops in oven and bake for 10 min. or until internal temperature on a thermometer reads
145°F. Transfer each chop to a dinner plate and let stand while making sauce.
Drain fat from skillet, leaving browned bits. Heat skillet over high heat until hot. Add broth and bring to a boil, scraping up browned bits with wooden spoon; boil until reduced by half, about 2 min. Top each chop with spoonful of sauce and serve hot.
1-1/2 pounds Ground Lamb
4 teaspoons Worcestershire sauce
1 tablespoon balsamic vinegar
1-1/2 teaspoons garlic salt
1 teaspoon each ground pepper and dried thyme leaves, crushed
4 hamburger buns, toasted lettuce leaves
tomato slices mustard and catsup
Makes: 4 servings Preparation time: 10 minutes Marinate time: 1 hour
Grill time: 8 minutes
1. In large bowl, blend together lamb, Worcestershire sauce, balsamic vinegar, garlic salt, pepper and thyme. Cover and refrigerate for 1 hour, allowing ﬂavors to blend.
2. Form into four 3/4-inch-thick patties.
3. Grill over coals covered with grey ash 4 to 5 minutes per side.
4. Serve on buns with lettuce, tomato slices and condiments as desired.
HUNAN STYLE GRILLED PORK LOIN
1-1/2 pound boneless pork loin
1/2 cup Thai Chili Sauce
1/2 cup Garlic & Green Onion Soy Sauce
I Tablespoon vegetable oil
Mix together Thai Chili Sauce, Takumi and oil in a bowl, combine to make the marinade. Place the pork loin with marinade in a large plastic. Refrigerate for at least 2 hours. Grill
pork loin until done.
Makes 6 servings.
MAFE (Peanut Sauce) BEEF KABOBS
2 pounds beef steak, cut into cubes
1 pound cherry tomatoes
1 cup Kikkoman® Thai Peanut Sauce
2 Tablsespoons tomato paste
3 cloves garlic, crushed
Skewers for kabobs
In a large bowl, combine Thai Peanut Sauce, tomato paste and garlic. Add beef cubes to the marinade and toss to combine, cover and refrigerate for 2 hours. Thread the skewers alternately with marinated beef and tomatoes. Grill for approx 5 minutes, turning to brown
on all sides until beef is the desired degree of doneness.
Makes 6-8 servings.
CORNISH HENS WITH MEDITERRANEAN RUB
2 Cornish Hens, butterflied*
5 cloves garlic, chopped
3 stems of fresh rosemary, chopped
2 Tablespoons fresh thyme
2 Tablespoons olive oil
1/4 cup Soy Sauce
Remove stems from herbs and chop. Combine garlic, rosemary, thyme, olive oil and soy sauce in a bowl to make the marinade. Butterfly the hens and marinate for 1 hour or
longer. Grill over medium heat, skin-side down, until browned. Turn over and finish grilling for
an additional 30 minutes or until done.
Makes 2-4 servings.
*HOW TO BUTTERFLY: Set the hens on a board, with the breast-side down. Starting at the neck, remove the backbone by cutting along the length of the back of the spine on each side of the backbone with kitchen or poultry shears. Spread open the hens.
SOUSED RAINBOW TROUT
6 Rainbow Trout
3 Tablespoons pickling spice or crab boil
1 cup Seasoned Rice Vinegar
5 bay leaves
1 Tablespoon whole peppercorns
Scale and clean inside of fish. Make souse marinade by combining the remaining ingredients Place fish in a large plastic bag, pour marinade over the trout. Refrigerate the fish and let marinate for at least 2 hours. Remove fish from marinade and grill (an oiled metal mesh
grill fish basket works best).
Makes 6 servings.