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Grilled Memphis Pork Tenderloin Filet Sandwiches

A melt in your mouth piece of wonderfulness. Pieces of pork tenderloin with a tasty spicy rub that cooks in 8 minutes. Based on my own Memphis pork tenderloin.

Take a pork tenderloin, trim, cut into 1 inch slices, pound into 1/4 inch thick pieces, spice and cook over high heat for 8 minutes and serve.

Crispy Garlic Grilled Bone-in Skin-on (Split) Chicken Breast

Some of my wife's favorite words: crispy, garlic and chicken. I threw in some of my favorite words: quick, easy, tasty and grilled. I rolled it all into one and made her (and me) happy.

I saw this trick on ATK last season and wanted to apply it somewhere. They used a salt and baking powder rub to essentially dry out chicken skin so it would crisp up better and it also enhanced the taste. Their recipe is for oven roasted and used a 24 hour wait. I wanted to grill and after some thought, decided to do one hour for the chemical and osmotic reaction would do and with excellent results. Here are the original recipe and the explanation of the science. You will need to setup a free account to read them but you do NOT need to do the trial subscription.

Grilled Cajun Country Style Boneless Pork Ribs

It's almost spring and time to fire up the grill again with this spice Cajun rubbed grilled pork. Simple and quick for a weeknight or party..

The Best Crock Pot Beef Stew

I present to you a recipe for the best beef stew I have ever had... thick, meaty with wonderful taste plus it's simple and easy to make. I love beef. I like pork and chicken but I LOVE beef. Too much Iowa in me I guess. While it's still winter here, it's a great time for a easy slow cooker beef stew.

Rating

An easy 5. We loved it with seconds all around.
 
I started with an American Test Kitchen recipe but I think it is unrecognizable now. It would feed a large army. I wanted only the small army size please (read "For Two with left overs"). Also, a lot of fuss as usual from Cooks Illustrated. I keep a little fuss at the beginning that I though would enhance taste with browning the onion but I used the time to cut the other veggies and trim the meat so really no extra time, just one dirty pan. You could probably skip this extra work and just dump the ingredients in but I think the taste was great and I'm not change a bit.

Notes
About 30 minutes of prep time and an 8 hour cooking time. If you want, use 3 lbs of a leaner beef you want healthier. Or buy that pre-cut "stew meat" at the store if you're lazy.

Mince onion. Prep garlic. Heat oil over medium high heat in large nonstick pan to a shimmer. Add onion, garlic, tomato paste and 1/2 tsp salt. Cook until onions are soft and lightly browned. About 10 minutes

While #1, scrub potatoes and cut into chunks. Peal carrots and cut into 1/2 inch thick medallions. Trim meat of any trim-able solid fat and then cut into about 1 inch chunks

When onion is ready, add beef broth to pan and scrap any brown bits from the bottom of the pan.

Add all ingredients except the peas to the crock pot, stir well and set to 8 hours on low. At hour 7, add frozen peas.

The Best Crock Pot Beef Stew

by DrDan at 101 Cooking For Two March 4, 2011

I present to you a recipe for the best beef stew I have ever had... thick, meaty with wonderful taste plus it's simple and easy to make. I love beef. I like pork and chicken but I LOVE beef. Too much Iowa in me I guess. While it's still winter here, it's a great time for beef stew.

Ingredients

3 lbs boneless beef chuck-eye roast, trimmed and cut into 1 inch chunks1 tbs vegetable oil 3 medium onions, minced6 medium garlic cloves, minced or pressed3 oz tomato paste14 oz can low-sodium beef broth1 lb red potatoes, cut into 1-inch chunks4-6 carrots, pealed cut into 1/2 inch medallions1/4 cup soy sauce2 tbs Minute tapioca2 bay leaves1 tsp minced fresh thyme leaves1 tsp salt1/2 t pepper 1 1/2 cups frozen peas

Instructions

1) Mince onion. Prep garlic. Heat oil over medium high heat in large nonstick pan to a shimmer. Add onion, garlic, tomato paste and 1/2 tsp salt. Cook until onions are soft and lightly browned. About 10 minutes. 2) While #1, scrub potatoes and cut into chunks. Peal carrots and cut into 1/2 inch thick medallions. Trim meat of any trim-able solid fat and then cut into about 1 inch chunks. 3) When onion is ready, add beef broth to pan and scrap any brown bits from the bottom of the pan.4) Add all ingredients except the peas to the crock pot, stir well and set to 8 hours on low.5) At hour 7, add frozen peas.

Details

Prep time: 30 mins Cook time: 8 hour Total time: 8 hour 30 mins Yield: 10

Updated

January 21 2013

DrDan