Saturday, March 29, 2008

Recipe: Roasted Kale with Sea Salt

Roasted Kale with Sea Salt

  • 4 cups firmly-packed kale
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.

Recipe: Sweet and Fruity Pork Tenderloin

from Smoke and Spice
see post: First Time Smoker

Sweet Rub
1 TBSP allspice
1 TBSP brown sugar
1 TBSP onion powder
1 1/2 tsp sea salt (or kosher)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp thyme

1 16 oz pork tenderloin
Olive Oil

Tenderloin Mop
Remaining Sweet Rub
1 1/2 cups chicken stock
2 TBSP vegetable oil
1 TBSP cider vinegar
1 TBSP honey
* The night before: combine the rub ingredients in a small bowl. Massage the tenderloin with a thin film of oil followed by a couple of TBSPs of the rub to cover it. Tie the tenderloin with kitchen twine to keep the shape of the meat. Wrap the meat in plastic and refrigerate overnight.
(I used a 'Maple' pre-marinated tenderloin and only marinated with rub for 2 hours instead of overnight)
* Prepare your smoker for barbequing, bringing the temp to 200-220 F.
* Remove the tenderloins from the fridge and let them sit at room temp for 30 minutes.
* Prepare the mop: stir together the remaining rub with the other mop ingredients in a small saucepan and warm over low heat.
* Warm a heavy skillet over high heat. Quickly sear the tenderloin on all sides - including the flat ends. Transfer the meat to the smoker. Cook for 2.5 - 3.25 hours, turning the meat and basting it with the mop about once every 30 minutes.
* Brush the tenderloin with some of the Jalapeach BBQ sauce during the last 30 minutes of cooking.
* Tenderloin is done when internal temp is 160F. Let the meat sit for 10 minutes before carving. Serve with additional sauce on the side.

Jalapeach BBQ Sauce
makes about 2 cups
16 oz can peaches in heavy syrup, undrained
1/4 cup minced onion
3 TBSP pickled jalapenos
2 tsp liquid from jalapeno jar
2 TBSP peach chutney, or chopped mango
2 tsp packed brown sugar
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp cumin
* Mix the ingredients in a saucepan and bring to a simmer. Reduce the heat to ow and cook until onions are tender and sauce thickens - at least 25 minutes.
* Use the sauce warm or chilled. It keeps well in the fridge for a few weeks.
* Suggested leftover uses: spread sauce on bacon half-way through cooking for a nice glazed bacon.

Tuesday, March 25, 2008

Recipe for Blueberry Muffins

Blueberry Muffins
adapted from The New Best Recipe of Cook's Illustrated

2 cups (10 oz) all purp flour
1 TBSP bkg pwd
1/2 tsp salt
1 large egg
1 cup (7 oz) sugar
4 TBSP unsalted butter melted and cooled
1.25 cups (10 oz) sour cream
12 oz. wild blueberrys

Recipe for Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins 
adapted from Banana Bread recipe of The New Best Recipe of Cook's Illustrated

2 cups (10 oz) all purp flour
3/4 cup sugar
3/4 tsp bkg soda
1/2 tsp salt
3 very ripe bananas (1.5 cups)
1/4 cup plain yogurt
2 large eggs
6 TBSP unsalted butter, melted and cooled
1 tsp vanilla
1/2 small bag mini chocolate chips

Recipe for Glazed Cinnamon Rolls

Please see the main posting:

Glazed Cinnamon Rolls 
adapted from American Classics of Cooks Illustrated.
makes 2 large jelly rolls of mini rolls

1 cup milk
2 sticks unsalted butter
1/2 stick softened butter for greasing baking dish
2 packages (4.5 tsp) rapid-rise or instant yeast
1 cup sugar
3 large eggs plus 2 yolks
1 TBSP salt
8-8.5 (40-42.5 0z) all purp flour

16 oz cream cheese
4 TBSP corn syrup
4 TBSP heavy cream
2 cups pwd sugar
2 tsp vanilla
pinch of salt

1.5 cups light brown sugar
4 TBSP Cinnamon
1 TBSP Cardamon
1/4 tsp salt