Grilled Pork Tenderloin

From Good Eats

Ingredients

• 1 whole pork tenderloin, approximately 1 pound
• 1 lime, zest finely grated
• 1/2 cup freshly squeezed lime juice
• 1/4 cup honey
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon garlic powder
• 1 chipotle chile pepper in adobo sauce
• 1 teaspoon vegetable oil
• 1 tablespoon chopped fresh cilantro leaves

Directions

Trim the pork tenderloin of any excess fat and silver skin.

Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.

Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.

Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

Homemade marshmallows

Homemade Marshmallows

from http://www.visionsofsugarplum.com/2008/09/homemade-marshmallows.html

Ingredients:
Butter, for greasing & confectioners' sugar, for coating
2 tablespoons gelatin
1/2 cup cold water
2 cups granulated sugar
3/4 cup boiling water
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract

Directions:
Butter an 8x8-inch square baking dish. Line with waxed paper, then butter waxed paper, and lightly coat with confectioners' sugar.

Disolve gelatin in cold water, in the bowl of a stand mixer, using whisk attachment.

In a large saucepan, over medium high heat, whisk together granulated sugar, boiling water and salt; bring to a boil, whisking frequently. Stop whisking, and cook for 15-20 minutes, or until a thermometer reads 236 degrees F.

Pour syrup slowly over gelatin. Add vanilla extract, and beat on medium speed, for 20 minutes, or until thick and cool.

Butter a spatula, and scrape marshmallow cream into prepared dish; smooth the surface. Freeze overnight, then remove waxed paper from dish, lifting out marshmallow. Peel waxed paper off, then cut into squares, on a cutting board, using a buttered-sharp knife. Lightly dust marshmallows with additional confectioners' sugar.

Makes 36 mallows (This depends on how big you cut them)

-peppermint

Spinach and Red Pepper Pesto Pasta Salad

from rachaelray.com

Ingredients

• 1 pound penne pasta
• 1 10 ounce package spinach, defrosted or 1 pound fresh baby spinach
• 2 fat jarred roasted red sweet peppers
• 1 clove garlic, or 1/2 medium onion, chopped (if raw garlic is too much for you)
• 3/4 cup EVOO (extra-virgin olive oil)
• Juice of 1/2 lemon
• Salt and pepper to taste
• 3/4 cup grated Parmesan, Pecorino Romano or Parmigiano Reggiano cheese, more to pass around the table.

Preparation

Cook pasta until al dente. Drain and set aside.

Meanwhile, take spinach and place in blender or food processor. Add red peppers and garlic and blend, slowly adding a steady stream of EVOO. This mixture should form a smooth puree, but if it gets stuck and you need more liquid, add more EVOO and a squeeze of lemon juice to loosen things up.

In a large bowl, toss penne with spinach sauce, salt and pepper to taste and grated cheese. Add more cheese if you like.

smore brownies

from rachaelray.com

• One box browie mix (I used Duncan HInes - be sure to get the 13x9 size - not 9x9)
• One cup chocolate chips
• One cup graham cracker crumbs - crackers roughly crushed by hand
• 12 whole marshmallows and 6 marshmallows cut into small pieces

Preparation

Preheat oven to 350°F.

Prepare brownie mix according to directions, replacing water with milk. Mix in chocolate chips, crushed graham crackers and cut up marshmallows.

Pour into greased 13 x 9 pan and place the twelve whole marshmallows on top. Bake for 25 minutes - or until moist crumbs stick to a toothpick inserted in the middle. These are best eaten when completely cooled, but if you want to dig in while still warm, cut with a knife dipped in hot water to get a clean cut. Store tightly wrapped in foil.

Adam Perry Lang's Universal Italian Dressing Mari

Ingredients

• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 1 tablespoon dried oregano
• 2 teaspoons freshly ground black pepper
• 4 cloves garlic, finely chopped or grated
• 1/2 red bell pepper, grated (about 1/4 cup)
• 1/2 small Spanish or sweet onion, grated (about 1/4 cup)
• 1/2 teaspoon hot pepper, such as jalapeño, grated
• Zest and juice of 1 lemon
• 3/4 cup white wine vinegar
• 1 cup extra virgin olive oil
• 1 cup canola oil

Bobby Flay’s Chimichurri

from rachaelray.com

• 2 cups packed fresh parsley leaves
• 2 tablespoons fresh oregano leaves
• 4 cloves garlic
• 1 teaspoon smoked Spanish paprika
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper

tastes great on grilled chicken or steak

BLT Bruschetta

from racaelray.com

1/2 package bacon, chopped
1 loaf crusty Italian bread
3 ripe avocados
Juice of 1 lemon, divided
Salt and freshly ground pepper
1 large clove garlic, mashed into paste
2 pints heirloom tomatoes, chopped
4 sprigs tarragon, chopped
1 1/2 cups fresh basil, chopped
3 tablespoons extra virgin olive oil (EVOO)

Preparation

Pre-heat a grill or the broiler.

Pre-heat a large skillet over medium-low heat. Add the bacon and cook until crispy. Drain on a paper towel-lined plate and reserve.

Slice the bread into slices about one inch thick. Char them on both sides on the grill or under the broiler. Remove and reserve.

In a medium size mixing bowl, mash up the avocados with the juice of half a lemon, salt, pepper and mashed garlic, then spread some avocado mash onto each piece of sliced charred bread.

In another mixing bowl, mix up the chopped tomatoes with the tarragon, basil, salt, pepper, reserved bacon, the juice of the remaining half lemon and some EVOO. Top each of the avocado smeared bread slices with some of the tomato, bacon and herb mixture.