By dave on 9/7/2009
If only “enhanced” pork is available (it will be stated on the label), do not brine the roast. Instead, simply add 2 tablespoons kosher salt to the black pepper seasoning. With minor adjustments, a roast larger than the one called for can be cooked using the same method. For each additional pound of meat over 3 pounds (do not use a roast larger than 6 pounds), increase the salt in the brine by 1/4 cup and the water by 1 quart; also increase the oil and pepper by 1 teaspoon each (if using a spice rub, increase the recipe by one-third). Because the cooking time depends more on the diameter of the loin than its length, the cooking time for a larger roast will not increase significantly. After rotating the roast in step 5, begin checking the internal temperature after 30 minutes of cooking.
Ingredients
| 3/4 |
cup table salt |
| 1 |
boneless pork loin roast (blade-end), 2 1/2 to 3 pounds, tied with kitchen twine at 1 1/2-inch intervals (see illustration below) |
| 2 |
tablespoons olive oil |
| 1 |
tablespoon coarsely ground black pepper , or 1 recipe spice rub (see associated recipes) |
Instructions
- Dissolve salt in 3 quarts water in large container; submerge roast, cover with plastic wrap, and refrigerate until fully seasoned, 3 to 4 hours. Rinse roast under cold water and dry thoroughly with paper towels.
- Rub roast with oil; sprinkle with pepper or spice rub and press into meat. Let roast stand at room temperature 1 hour.
- Soak 2 cups wood chips in water to cover 30 minutes; drain. Place chips in small disposable aluminum pan. About 20 minutes before grilling, place wood chip pan on primary burner (burner that will remain on during cooking); position cooking grate. Ignite grill, turn all burners to high, cover, and heat until very hot, about 15 minutes. (If chips ignite, use water-filled spray bottle to extinguish.) Scrape grate clean with grill brush. (NOTE: If using charcoal ignite, about 5 quarts charcoal, or about 90 individual briquettes, and burn until fully ignited, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill, piling them about 3 briquettes high.)
- Place pork on hot side of grill without wood chips; cook until well-browned, 2 to 3 minutes. Using tongs, rotate one-quarter turn and repeat until all sides are well-browned, about 8 minutes total. Turn off all burners except primary burner; position roast parallel with and as close as possible to primary burner (or on cooler/low side of charcoal grill). Cook 20 minutes.
- Remove cover; using tongs, rotate roast 180 degrees so side facing fire now faces away. Replace cover and continue cooking until instant-read thermometer inserted into thickest part of roast registers 140 degrees, 10 to 30 minutes longer, depending on thickness, keeping lid down except as needed to check progress of pork.
- Transfer roast to cutting board; tent loosely with foil and let rest 15 minutes. Internal temperature should rise to 150 degrees. Remove twine; cut roast into 1/2-inch-thick slices and serve.
Posted in Recipes | Tagged grilling, pork |
By lindsay on 8/23/2009
I usually double the recipe and make 4 – 8″ loaves. You can make 1 – 9×5 loaf with recipe below.
- 1 1/4 cups oats
- 1 cup boiling water
- 1/4 cup warm water
- 2 tsp dried yeast
- 1 1/2 cups buttermilk
- 1/2 cup canola oil
- 1/2 cup brown sugar
- 2 cups whole wheat flour
- 2 1/2 cups flour
- 2 tsp kosher salt
Place oats in a medium bowl and cover with 1 cup boiling water. Mix with a spoon to moisten all the oats. Let sit, uncovered, for 10 minutes, stirring frequently, while water is absorbed.
Place 1/4 cup warm water in a bowl of stand mixer and sprinkle yeast on top. Mix with a whisk to dissolve yeast. Let rest for 5 minutes. Add soaked oats, buttermilk, canola oil, brown sugar, whole wheat flour, flour and kosher salt. Using the hook attachment, mix on low speed for 1-2 minutes to combine ingredients. Increase speed to medium and mix for about 10 minutes. Dough will be wet at first, but will eventually form a ball.
Place dough in an oiled, medium bowl and cover with plastic wrap. Proof in a warm room for about 1 hour. Dough will almost double.
Pull dough from bowl onto a floured surface and flatten with your hands, releasing excess air bubbles. Form dough into equal rectangles and position it so that the long side is facing you. Fold the 2 short ends onto the top so they meet in the middle. Starting with the closest end, roll the dough away from you into a log. Place in oiled bread pans, seam side down. Using your hands, push down on dough to make sure it extends to all corners of the pan. Cover with plastic wrap and let proof for 35-40 minutes. Loaves will rise slightly above the top of the pan.
For 8″ loaves – preheat oven to 350 degrees and bake for 40 minutes, until internal temperature is 200 degrees.
For 9″ loaf – preheat oven to 385 degrees and bake about an hour.
Posted in Recipes | Tagged Breads |
By dave on 8/21/2009
10 enchiladas, serving 4 or 5.
If you prefer, Monterey Jack can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers’ cheese.
Ingredients
| Sauce and Filling |
| 1 1/2 |
tablespoons vegetable oil or corn oil |
| 1 |
medium onion ,chopped fine (about 1 cup) |
| 3 |
medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon) |
| 3 |
tablespoons chili powder |
| 2 |
teaspoons ground coriander |
| 2 |
teaspoons ground cumin |
| 1/2 |
teaspoon table salt |
| 2 |
teaspoons granulated sugar |
| 12 |
ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips |
| 2 |
cans tomato sauce (8 ounces each) |
| 1/2 |
cup chopped fresh cilantro leaves |
|
1 can (4 ounces) pickled jalapeños , drained and chopped (about 1/4 cup) |
| 8 |
ounces sharp cheddar cheese , grated (2 cups) |
| Tortillas and Toppings |
| 10 |
corn tortillas (six-inch) |
|
Vegetable cooking spray |
| 3 |
ounces grated sharp cheddar cheese (3/4 cup) |
| 3/4 |
cup sour cream |
| 1 |
avocado , diced medium |
| 5 |
leaves romaine lettuce washed, dried, and shredded |
| 2 |
limes , quartered |
Instructions
- FOR THE SAUCE AND FILLING: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.
- Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
- TO ASSEMBLE: Follow illustrations below to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.
Posted in Recipes | Tagged chicken, mexican |
By lindsay on 7/23/2009
Mid-June brought the completion of Dave’s third year of medical school and a two week vacation. Along with house projects, we had lots of mini-adventures and a week with Anne and Brian in Seattle. I ran my first 1/2 marathon with Eryn, Laura and Hilary (who did a full marathon), Will went on his first bike ride, and we took our first camping trip of the season. We went to the Olympic Peninsula and camped on the Strait of Juan de Fuca. The weather was great and Amelia had the time of her life – sleeping in her new sleeping bag in Gramma and Pop-pop’s tent, having hot cocoa every morning and swimming in the Strait with Laura. Of course, a visit with Anne and Brian wouldn’t be complete without outstanding meals, brunch at Bakery Nouveau in West Seattle and trips to Mathews Beach and the zoo.
The first morning Anne and Brian were here, Amelia woke up and told us she was going downstairs to see if they were awake, or asleep, or if they loved her. That started a trend where she would go down each morning and ask “can I snuggle you?” to her grandparents’ delight.
July has been the month of mobility for Will. He’s been crawling for about a week now and has quite the eye for cords and crumbs. He can also pull himself up on furniture and in his crib. When he’s decided he’s done napping, or not going to nap at all, he stands at the end of his crib, screaming at the door until someone comes to rescue him. He is very, very proud of himself. He is also getting his top two teeth, so soon that little smile with have six pearly whites!
We’ve been staying cool in this great weather by lounging in our kiddie pool or swimming in Lake Washington. We also spent a couple days swimming at Clear Lake with the Knellekens/Malcoms. Will is always testing the water by putting his face in it and then smiling with satisfaction. We’ve definitely got water babies!
Posted in News |