Teriyaki Glazed Pork Loin

 

Pork Loin with Grilled Pineapple

Teryaki Glazed Pork Loin  and Grilled Pineapple

 

Teriyaki Glazed Pork Loin

I been off line for quite awhile, and I’ll be getting back rather slowly with a few recipes when I can.  This came about as a idea I had for chops and they came out so good I thought I’d try it on a pork loin.

This isn’t a quick recipe, it does take a few days to prepare but the results are well worth it.

First step is to brine the loin.  Brining in a salt solution gets more water into the meat which then helps leave more moisture in the meat as it cooks, resulting in a moister finished product.

Brine Solution

A good rule of thumb is 1/4 cup of salt to a quart of water. I like to add a little flavoring to the mixture.

  1. not quite 1/4 cup table salt
  2. 2 tbsp garlic salt
  3. 2 Tbsp lawry’s seasoning salt
  4. 1 qt. water

 Put the salts in a bowl large enough to cover the loin with water add the water whisk briskly until all salts are dissolved add the loin and refrigerate for 24 hours.  This brine works quite well with chops also.

Over the last few years we have had a friend who is slowly building her own pineapple plantation.  She sent one home to me so I had to think what to do.  Upside down cake was first choice but I really don’t need all those extra calories so I thought of a way to incorporate it into a main course. “Hawaiian Pork Loin” was my answer a little marinade to a brined pork loin and cooked on the grill.

 

Pork Loin “Hawaiian Marinade”

You could call it oriental marinade but since I’m serving the loin with grilled pineapple I’ll just call it Hawaiian.

  1. 1/2 cup soy sauce
  2. 2 Tbsp minced onion
  3. 2 tsp powdered ginger
  4. 2 Tbsp L&P Worcestershire sauce

You can do this in a bowl, but I find with smaller cuts of meat a gallon zip lock plastic bag works quite well.  Put the ingredients and the meat into the bag, seal, put onto a plate ( just in case bag leaks) and refrigerate for 24 to 72 hours.  If your doing chops, don’t marinate more than 24-36 hours.  Turn the bag a couple of times a day to insure that both sides get an even marinating.

When you are ready to cook take the meat out of the bag and scrape off the little bits of onion as they will tend to burn and leave a bitter taste.

To cook I used our BBQ grill.  I set the heat on high to bring it up to temp and then turn one side off.  On medium high heat I sear the top or slightly fatty side  for about 15 minutes, then place the meat on the other side of the grill and cooked under indirect heat for about 45 minutes, you can of course cook it in the oven ,it comes out just fine that way.

About 8- 10 minutes before the loin is done put the fresh pineapple slices (cut very thick) on the grill turn after 4-5 minutes and lightly baste the loin and the slices of pineapple with a Teriyaki glaze.  Once cooked remove from the grill and let it rest for about 5-10 minutes before slicing.  Just before you slice baste again with the glaze and let it set up, then slice.

Serve with extra glaze on the side. 

 

grilled Hawaiian pork loin

grilled Hawaiian pork loin

 

Let rest then slice

Let rest then slice

 

 

 

 

 

 

 

 

 

 

 

Teriyaki Glaze

Years ago I worked in a restaurant that had a Teriyaki steak as one of the specialties and they finished it with a thick glaze that every one loved.  This is a simple version that works well with all kinds of meat.

Made in small quantities it’s a rough 2 to 1 ratio of brown sugar to soy sauce.

  1. 1/4 cup soy sauce
  2. 1/2 cup dark brown sugar

Put into a small sauce pan and under medium heat warm until the sugar is completely dissolved. , then take off heat and allow to cool slightly until you have a thick syrupy glaze.  Brush generously over the meat or what ever  you are glazing.

 

Here are a few items that may help make this recipe:
Dyna-Glo Black & Stainless Premium Grills, 2 Burner, Liquid Propane Gas
Ironwood Gourmet Acacia Wood Large End Grain Prep Station
Zwilling J.A. Henckels Zwilling Four Star 2-Piece Carving Set

 

The Official Taste Tester

The Official Taste Tester

 

 

 

 

 

 

 

Aloha, I don’t care what you call it, just keep it coming, a real 5 paw effort and about time!  I was beginning to think I was out of a job!

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Teriyaki Glazed Pork Loin
Serves 2
A delicious marinated pork loin
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Cook Time
1 hr
Cook Time
1 hr
For the Brine
  1. not quite 1/4 cup table salt
  2. 2 tbsp garlic salt
  3. 2 Tbsp lawry's seasoning salt
  4. 1 qt. water
For the marinade
  1. 1/2 cup soy sauce
  2. 2 Tbsp minced onion
  3. 2 tsp powdered ginger
  4. 2 Tbsp L&P Worcestershire sauce
For the Glaze
  1. 1/4 cup soy sauce
  2. 1/2 cup dark brown sugar
For the brine
  1. Mix the salts and water briskly until salt is dissolved add the loin and refrigerate for 24 hours.
To Marinade
  1. Mix all the ingredients in a gallon zip lock plastic bag add the meat and refrigerate for 24-72 hours turning occasionally to assure all sides of the meat are in the marinade. Before cooking wipe bits of onion from the meat as they will burn while cooking and give the dish a bitter flavor.
For the Glaze
  1. On medium heat warm the soy and sugar stirring until the sugar is dissolved, allow to cool slightly before using, you should have a thick, syrupy glaze.
  2. Grill the loin on medium high direct heat fat side down for 15 minutes to sear the meat. move to other side of grill and cook on indirect heat for an additional 45 minutes. Just before finishing baste with glaze and again after resting just before slicing baste with glaze again.
  3. During the last 10 minutes of cooking grill the pineapple flipping once and then lightly glazing top side with the teriyaki glaze.
  4. Allow loin to rest about 10 minutes before slicing.
Notes
  1. Serve extra glaze on the side
Rants Raves and Recipes http://www.rantsravesandrecipes.com/
 

 

Chicken Chili

 

Chicken Chili

Chicken Chili

 

 

 

 

 

 

 

 

Chicken Chili

The other night listening to the news I heard a disturbing fact that not only is the price of milk going to rise because of the demand in China, but that the price of beef is going to sky rocket out of sight soon.  So I started to readjust my mind set and decided to convert a few recipes I have to other forms of meat to see if they would work as well.  

Chicken Chili works just fine, for a complete meal I serve it with rice and leave the mixture a little more liquid.  I also add beans, a complete no-no to the chili snobs, but I don’t care.  This recipe is fairly inexpensive and will, with the rice, serve 4.

The great thing about this recipe is it works really well in a slow cooker.

One the most important parts of a good chili recipe is to use a good chili powder, I don’t usually endorse, but Bruce foods Mexene Chili Powder Seasoning, does give this recipe a nice kick.

Ingredients for Chicken Chili:

  1. 2 boneless, skinless chicken breasts cut into bite size pieces
  2. 1 can tomato paste
  3. 2 cups chicken stock
  4. 1 tsp cayenne pepper
  5. 1 medium onion diced
  6. 2 tomatoes diced
  7. 1 large pepper diced
  8. 2 cloves garlic crushed and chopped
  9. 1 Tbsp dried oregano
  10. 1Tbsp cumin
  11. 1 Tbsp chili powder
  12. 1 tsp salt
  13. 2 Tbsp sugar
  14. 1/3 cup chopped cilantro
  15. 1 -2 cans black beans drained
  16. 1/4 cup chopped parsley for garnish (optional)
  17. cheddar cheese grated (optional)
  18. red onion chopped (optional)
  19. sour cream (optional)

 

Directions for Chicken Chili

 

 In your slow cooker place all the ingredients except for the cilantro, chicken, and beans, set on high, cover and let cook for 4 -5 hours.   1 hour before serving add the chicken to the pot stir to combine and cover.  30 minutes before serving add the cilantro and beans.

Serve over rice or wide noodles for a great meal.  Offer toppings if you want like grated cheese, onion, sour cream.

If you want a slightly drier chili use only half the stock or before adding the stock, cook the other items for about 15 minutes and add 3 Tbsp flour and stir until flour is totally combined then add stock and cover.

You can also grill or pan saute the chicken to brown it before cutting into small pieces, if you do add the chicken with the beans and cilantro.

 

Here are a few items to help make this recipe:
Crock-Pot SCCPVL610-S 6-Quart Programmable Cook and Carry Oval Slow Cooker, Includes One Bonus Campbell’s Slow Cooker Sauce
Zwilling J.A. Henckels Four Star 8-Piece Knife Set with Block

 

 

The Official Taste Tester

The Official Taste Tester

 

 

 

 

 

 

 

This was a little too spicy for a delicate S.A.P.P. (Scottish American Puppy Princess), they even spiced up the chicken so I didn’t get any!  New Rule – No Tasty – No Ratey!

 

Chicken Chili
Serves 4
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Prep Time
30 min
Cook Time
5 hr
Total Time
5 hr 30 min
Prep Time
30 min
Cook Time
5 hr
Total Time
5 hr 30 min
Ingredients
  1. 2 boneless, skinless chicken breasts cut into bite size pieces
  2. 1 can tomato paste
  3. 2 cups chicken stock
  4. 1 tsp cayenne pepper
  5. 1 medium onion diced
  6. 2 tomatoes diced
  7. 1 large pepper diced
  8. 2 cloves garlic crushed and chopped
  9. 1 Tbsp dired oregano
  10. 1Tbsp cumin
  11. 1 Tbsp chili powder
  12. 1 tsp salt
  13. 2 Tbsp sugar
  14. 1/3 cup chopped cilantro
  15. 1 -2 cans black beans drained
  16. 1/4 cup chopped parsley for garnish (optional)
  17. cheddar cheese grated (optional)
  18. red onion chopped (optional)
  19. sour cream (optional)
Instructions
  1. In your slow cooker place all the ingredients except for the cilantro, chicken, and beans, set on high, cover and let cook for 4 -5 hours. 1 hour before serving add the chicken to the pot stir to combine and cover. 30 minutes before serving add the cilantro and beans.
Notes
  1. Serve over rice or wide noodles for a great meal. Offer toppings if you want like grated cheese, onion, sour cream.
  2. If you want a slightly drier chili use only half the stock or before adding the stock, cook the other items for about 15 minutes and add 3 Tbsp flour and stir until flour is totally combined then add stock and cover.
  3. You can also grill or pan saute the chicken to brown it before cutting into small pieces, if you do add the chicken with the beans and cilantro.
Rants Raves and Recipes http://www.rantsravesandrecipes.com/
 

 

 

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Shirred Egg and Bacon Nest

Shirred Egg and Bacon Nest

Shirred Egg and Bacon Nest

 

 

 

 

 

 

 

 

 

Shirred Egg and Bacon Nest

This is a nice egg dish for a Sunday brunch, or any meal for that matter.  To make it truly elegant, serve with a quick blender Hollandaise sauce  http://www.rantsravesandrecipes.com/category/sauces-and-gravies/bernaise ,  or sprinkle grated cheddar over the top melt and serve with a Dijon mustard.  In this recipe I used a simple cheddar cheese sauce.

A shirred egg is simply an egg baked, but it does sound so  much more complex so call it what you will.  The simple “trick” to this recipe is to have slices of bacon that are a uniform width at both ends so they produce a nice stand up basket for the eggs.  For the toast rounds a cookie cutter 2 1/4 inches in diameter is needed.  I didn’t have one, but I found a small juice glass of the proper diameter which worked just fine.  The side benefit of this recipe is that you end up with a number of slices of bread with a big circle missing from the center, perfect for making Eggs in a Frame (the recipe for which will follow in a few days).

Ingredients for Shirred Egg and Bacon Nest

For this recipe the quantities are simple one piece of bread for one egg and one slice of bacon.  A serving should be two or three depending on how hungry you are.  For this example serving two eggs each for two people, the quantities are times four = 2 eggs per person x 2.  Like wise the recipe here for the sauce will serve 4 – 6 “Nests” if your making more simply multiple the recipe.

  1. 4 whole eggs
  2. 4 slices of bacon uniform in width
  3. 4 toast rounds 2 1/4″ in diameter
  4. salt and pepper

For the cheddar cheese sauce:

  1. 2 Tbsp butter
  2. 4 Tbsp minced Onion
  3. 1 clove garlic finely diced
  4. 2 Tbsp all purpose flour
  5. 1 cup milk cold
  6. 1/4 – 1/2 cup diced  or grated cheddar cheese
  7. Salt and pepper to taste
  8. Finely chopped parlsey or chives for garnish (optional)

 

 

Directions for Shirred Egg and Bacon Baskets

In a frying pan* lay the bacon slices out and with medium heat cook until about 1/2 done and not crispy, turn and cook the other side, until most of the bacon fat is rendered.  Remove the slices to a paper towel to drain (they should still be pliable and not crisp).

Preheat oven to 375°

Cut a 2 1/4 inch round circle out of the center of four slices of bread.  Place into a toaster oven and toast to a light brown.

Using a cup cake pan spray four of the cups with cooking spray or lightly butter completely.

Line the sides of each of the four cups with a slice of bacon.  Place one toasted bread round in the bottom of each cup. Break and egg into the center of each cup and sprinkle the top lightly with salt and pepper.

Place into the center of the oven and bake for 10 – 13 minutes until the whites are set and the yolks still runny.

Once cooked remove the pan from the oven and carefully with a fork or small spatula remove each nest from the muffin tin to the plates.  Serve with sauce lightly poured over the top and extra sauce on the side.  Garish with the parsley or chives.

Cheddar Cheese Sauce:

 While the eggs are cooking prepare the sauce.  In a small sauce pan melt the butter on medium heat.  Once melted add the onion and garlic and cook for a few minutes until the onions are softened.  Add the flour and stir until all the flour is combined.  Bring the heat up to medium high and add the milk, and stirring constantly cook until the sauce begins to thicken.  Remove from the burner and slowly add the cheese a little at a time whisking each addition until it is melted ( if it doesn’t melt readily the sauce is not hot enough return it to a medium heat and add the cheese).  Once all the cheese is melted taste and adjust seasoning.

Serve with cottage fires sprinkled with a little Parmesan cheese and garnished with thinly sliced scallions.

* If your making a larger number of nests you can lay the bacon out on a sheet pan and cook in the oven, just don’t let it get crispy.

 

Here are a few items to help make this recipe:
OvenArt Silicone Bakeware – Muffin Pan / Cupcake Pan – 12 Cup Muffin Tin – 100% BPA-Free – Nonstick, Easy to Clean Muffin Tray
Cuisinart 719-16 Chef’s Classic Stainless 1-1/2-Quart Saucepan with Cover
Good Cook Set Of 3 Non-Stick Cookie Sheet

 

The Official Taste Tester

The Official Taste Tester

 

 

 

 

 

 

 

Bacon, Eggs, Creamy Cheddar Cheese Sauce – I think I’d even get up early for that!!           5 paws for sure!

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Shirred Egg and Bacon Nest
Write a review
Print
Prep Time
30 min
Cook Time
13 min
Total Time
43 min
Prep Time
30 min
Cook Time
13 min
Total Time
43 min
Ingredients
  1. 4 whole eggs
  2. 4 slices of bacon uniform in width
  3. 4 toast rounds 2 1/4" in diameter
  4. salt and pepper
For the cheddar cheese sauce
  1. 2 Tbsp butter
  2. 4 Tbsp minced Onion
  3. 1 clove garlic finely diced
  4. 2 Tbsp all purpose flour
  5. 1 cup milk cold
  6. 1/4 - 1/2 cup diced or grated cheddar cheese
  7. Salt and pepper to taste
  8. Finely chopped parlsey or chives for garnish (optional)
Instructions
  1. In a frying pan* lay the bacon slices out and with medium heat cook until about 1/2 done and not crispy, turn and cook the other side, until most of the bacon fat is rendered. Remove the slices to a paper towel to drain (they should still be pliable and not crisp).
  2. Preheat oven to 375°
  3. Cut a 2 1/4 inch round circle out of the center of four slices of bread. Place into a toaster oven and toast to a light brown.
  4. Using a cup cake pan spray four of the cups with cooking spray or lightly butter completely.
  5. Line the sides of each of the four cups with a slice of bacon. Place one toasted bread round in the bottom of each cup. Break and egg into the center of each cup and sprinkle the top lightly with salt and pepper.
  6. Place into the center of the oven and bake for 10 - 13 minutes until the whites are set and the yolks still runny.
  7. Once cooked remove the pan from the oven and carefully with a fork or small spatula remove each nest from the muffin tin to the plates. Serve with sauce lightly poured over the top and extra sauce on the side. Garish with the parsley or chives.
Cheddar Cheese Sauce
  1. While the eggs are cooking prepare the sauce. In a small sauce pan melt the butter on medium heat. Once melted add the onion and garlic and cook for a few minutes until the onions are softened. Add the flour and stir until all the flour is combined. Bring the heat up to medium high and add the milk, and stirring constantly cook until the sauce begins to thicken. Remove from the burner and slowly add the cheese a little at a time whisking each addition until it is melted ( if it doesn't melt readily the sauce is not hot enough return it to a medium heat and add the cheese). Once all the cheese is melted taste and adjust seasoning.
  2. Serve with cottage fires sprinkled with a little Parmesan cheese and garnished with thinly sliced scallions.
  3. * If your making a larger number of nests you can lay the bacon out on a sheet pan
Rants Raves and Recipes http://www.rantsravesandrecipes.com/
 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2013 all rights reserved