Saturday, July 26, 2014

Pork Chops Smothered In Red Gravy

This recipe came from Weber's Big Book of Grilling.  In Cajun country tomato sauce is called red gravy.  This was a very good Sunday meal with the family serviced with Jasmine rice with a healthy dose of the tomato sauce covering everything.

For the sauce: 
1 tablespoon unsalted butter  
1/2 cup finely chopped yellow onion  
1/4 cup finely chopped green bell pepper  
1/4 cup finely chopped celery  
1 teaspoon minced garlic  
1/2 teaspoon dried thyme  
1/2 teaspoon   paprika  
1/8 teaspoon   cayenne pepper  
1/8 teaspoon freshly ground black pepper  
1/4 cup dry red wine  
1 (14 1/2-ounce) can chopped tomato  
1/2 teaspoon kosher salt  

For the rub: 
1 teaspoon   paprika  
1 teaspoon dried thyme  
1 teaspoon ground oregano  
1/2 teaspoon granulated onion  
1/2 teaspoon granulated garlic  
1/2 teaspoon kosher salt  
1/4 teaspoon   cayenne pepper  
4 bone-in, center-cut pork chops, about 1-inch thick each 
Extra-virgin olive oil  

To make the sauce: In a medium sauté pan over medium-high heat, melt the butter. Add the onion, bell pepper, celery, garlic, thyme, paprika, cayenne, and pepper. Stir occasionally until the vegetables are brown, 4 to 5 minutes. Add the red wine and cook until all the liquid has evaporated. Add the tomatoes and salt. Stir and simmer for about 5 minutes. Transfer to a food processor and puree. Return the mixture to the sauté pan and simmer until smooth. Set aside.


To make the rub: In a small bowl combine the rub ingredients.

Season the pork chops evenly with the rub. Lightly brush or spray with olive oil. Allow to stand at room temperature for 20 to 30 minutes before grilling.

Sear the pork chops over Direct High heat for 6 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the juices run clear, 6 to 8 minutes. Meanwhile warm the sauce over medium heat. Serve the pork chops warm with the sauce spooned on top.


Cedar Planked Salmon with Mango Ginger Habanero Glaze

This is one of our favorite salmon recipes.  The mango ginger habanero glaze really sets this off.

2 Salmon Filets
Fischer & Weiser Mango Ginger Habanero Glaze
Salt & Pepper
Cedar Plank

Preheat the Egg to 350 direct. 

Place the cedar plank in a pan, cover with water and soak for one hour.

Brush the salmon with olive oil and season with salt and pepper.

Place the salmon skin side down on the cedar plan and grill the salmon for 15 to 20 minutes for medium.  Brush with the glaze a couple of times during the last 5 minutes of grilling

Sunday, May 4, 2014

Bison Pot Roast

We bought a nice bison chuck roast from Whole Foods a couple of weeks ago and decided today was a good pot roast kind of day.  We decided to leave out the potatoes and make our favorite garlic mashed potatoes. 

1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that awesome flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

I cooked this on the Egg today at 300.  For the first 90 minutes I left the lid off the Dutch oven to add a little smoke flavor.  I put the lid back on and cooked for another 2 1/2 hours for a 3 1/2 pound roast.

Once the roast is done move it to a cutting board and shred.  I combined the shredded roast with the onions and carrots.  Also, add 2 tablespoons cornstarch to a 1/4 cup water and mix with the gravy, over medium heat, stirring frequently to thicken.

The finished product: Mashed potatoes, pot roast smothered in the gravy.   Life is Good!!!