Volume 8, Issue 103 - June 1, 2005

Hello Recipe Club,

At The Home Chef, we are passionate about grilling and smoking. We offer a hand-picked selection of products to enhance your grilling, smoking and barbecuing experience. We started the site with our cookbook , Grilling and Smoking with The Home Chef, winner of the 2004 NBBQA Award of Excellence. We have expanded our product line and add more great products as we find them. All products we sell have been hand-picked and are things that we use when we grill, smoke or bbq. We know that they work well.

Chef Steve Collins

EDITOR'S NOTE: The Mixed Greens with Raspberry Chipotle Vinaigrette that accompanies Chef Steve's Pork Tenderloin recipe today would make a fine lunch on it's own or also make a nice complimentary dish for grilled duck breast.

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Grilled Tournedos of Beef with Caramelized Onion Mushroom Sauce

Caramelizing the onions gives this simple sauce a tangy sweetness.

Makes 4 servings

Ingredients:

1 pound beef tenderloin cut into 4 1-inch thick pieces
Tamari to brush on

Sauce:

2 tablespoons oil
2 tablespoons shallots, minced
3 tablespoons flour
1 teaspoon thyme
2 cups beef stock
1 large onion, sliced
1/2 pound cremini mushrooms

Preparation:

Prepare the grill. Brush tamari on steaks. Grill for five minutes. Turn and cook for five more minutes.

Sauce:

Heat oil in a saucepan over medium heat. Add shallots and cook until soft, two to three minutes. Add flour to the pan and mix well. Cook for two minutes. Add the thyme and beef stock and raise the heat to high, stirring. When stock boils, keep whisking so that it doesn't stick to the pan. Remove from heat.

Meanwhile in a sauté pan heat another tablespoon of oil and add the onions. Cook until very soft. Add the mushrooms and cook for 3 to 4 more minutes. Add to the sauce. Pour sauce over steak and serve.

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Chorizo and Poblano Stuffed Pork Tenderloin over Mixed Greens with Raspberry Chipotle Vinaigrette

This makes a great dinner for a hot summer's night or you can serve the meat with potatoes and vegetables for a heartier meal.

Makes 4 to 6 servings

Ingredients:

4 poblano peppers
2 tablespoons butter
2 tablespoons ground chipotle powder
1/2 cup pecans
1 apple cut in half with the core removed
2 pork tenderloins
1/4 pound bulk chorizo (or link chorizo with meat removed from links)
salt and freshly ground pepper
6 to 8 lengths of butcher twine, each about 6 inches long

Dressing:

2 tablespoons chipotle from canned chipotle in adobo
1/4 cup fresh raspberries (frozen is OK but not with added sugar)
2 tablespoons rice wine vinegar
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil or walnut oil

3 cups mixed salad greens, or favorite lettuce, washed and drained

Preparation:

Prepare the grill. Cut peppers in half lengthwise and remove seedpod and stem. Roast the peppers on the grill until skin begins to char and blister. Set aside.

Melt the butter in a sauté pan over medium heat and add the ground chipotle and pecans. Set the pecans aside. Brush the chile butter on the apple halves. Put the apple halves on the grill and cook for two minutes. Turn and cook for two more minutes. Remove the apples from the grill and slice lengthwise (as if you were making apple pie) and set aside.

Cut a lengthwise slit in each tenderloin, about two thirds of the way through (cutting the entire length). Season with salt and freshly ground pepper. Lay out the butcher twine strips, parallel to each other and about a half inch apart. Put one of the slit pork tenderloins across the strings. Line the slit with roasted poblanos then put a thin strip of chorizo over the poblanos. Tie each string together closing the pork around the stuffing. Cut the tenderloins across, halfway between each string to form slices. Repeat with the other tenderloin.

Put the stuffed tenderloins on the grill and cook for eight minutes. Turn and cook for eight more minutes. Cooking time will vary according to thickness and weight of the tenderloins. A meat thermometer inserted into the thickest part should register 160 degrees F.

While pork is cooking, prepare the dressing:

Finely chop the chipotles and put them into a mixing bowl. Coarsely mash the raspberries and add to the bowl. Add the vinegars and whisk well to combine. Drizzle in the oil, whisking continuously until emulsified.

When pork is cooked, remove string before serving. Divide the greens between four salad plates. Top with two or three apple slices, one or two stuffed tenderloin pieces and a few pecans. Drizzle salad dressing and serve.

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Lamb with Scallions

This simple-to-cook lamb dish has a distinctly Asian influence. Serve it with your favorite rice and vegetable or salad.

Makes 4 servings

Ingredients: 

Marinade:

1 tablespoon soy sauce
2 tablespoons rice wine or sherry
1 tablespoon 5-spice powder

1 pound boneless leg of lamb, in 3/4-inch cubes
4 scallions, cut into quarters
 
Sauce:

1 tablespoon soy sauce
1 tablespoon rice wine or sherry
2 teaspoons sesame oil

Preparation:

Prepare the grill. Mix the marinade ingredients. Marinate the lamb in refrigerator for approximately 30 minutes.

While lamb is marinating, soak the skewers in cold water and mix the sauce ingredients. Thread the lamb cubes on a skewer, alternating with scallion pieces. Cook for five minutes, turn and cook for another five minutes.

While lamb is cooking, combine the sauce with the remaining marinade. Bring to a boil in a saucepan over medium heat and reduce to a simmer and cook for five minutes. Serve with the lamb.