Bulgogi

 

Ingredients

• 2 pounds lean beef tenderloin
• 1/2 cup light soy sauce
• 1/4 cup dark soy sauce
• 1/2 cup water
• 3 tablespoons finely chopped green onion
• 3 teaspoons crushed garlic
• 2 teaspoons finely minced ginger
• 1/2 teaspoon black pepper
• 1 tablespoon sugar
• 2 tablespoons white sesame seeds, toasted and ground
• 1 tablespoon sesame oil

Asian Pork Burgers

½ English cucumber
½ cup rice wine vinegar
Salt to taste
1 lb ground pork
2 cloves garlic, minced
1 Tbsp fresh ginger, minced
2 scallions, thinly sliced
2 Tbsp mayonnaise
1 Tbsp sriracha
4 sesame-seed buns, lightly toasted
¼ cup hoisin sauce

BBQ Baked Beans

• 1 can of navy beans
• 1 can lima beans
• 1 can chick peas
• 1/2 smoked pork belly or bacon
• 2 cups BBQ sauce
• 1/3 cup brown sugar
• 3 tbs apple butter

Fresh Corn Tortillas

• 2 cups (or more) masa (corn tortilla mix; preferably Maseca brand)
• 1/2 teaspoon kosher salt
• Vegetable oil (for brushing)

Vegetable Meatloaf with a balsamic glaze

Ingredients
2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar
Directions
Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g

Photograph by Con Poulos

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Grilled Pork Tenderloin with Apple Butter Glaze

Ingredients

• 1 cup Musselman's Apple Butter
• 2 tablespoons Vidalia onion, finely chopped
• 1/4 cup Dijon mustard
• 1/4 cup dry white wine or white cooking wine
• Salt and pepper to taste
• Vegetable oil
• 2 boneless pork tenderloins, trimmed (1 - 1.5 pounds each)

Preparation

1. In medium bowl, whisk together apple butter, onion, mustard and wine. Season with salt and pepper to taste.
2. In small sauce pan, bring apple butter mixture to a boil, stirring constantly. Set aside a few tablespoons of the glaze to drizzle on the cooked meat before serving.
3. Preheat grill to medium high. Brush pork with oil and season with salt and pepper.
4. Over direct heat, brown tenderloin on all sides, about 5 minutes total. Brush meat with glaze and, if grill allows, move to indirect heat. Turn every 5 - 6 minutes to prevent glaze from scorching, brushing occasionally with additional glaze. Cook meat to an internal temperature of 160°F (cooking time will vary from 25 - 40 minutes, based on thickness of tenderloins and type of grill).
5. Remove from grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with reserved glaze, and serve immediately.

Cook Time

25 - 40 minutes

Serves

Servings: 4

 Source

Musselman's

© 2013 All rights reserved.

Glazed Pork Belly With Ginger Barbecue Sauce

Ingredients

For the pork and cornbread:

• Kosher salt
• 1 teaspoon packed light brown sugar
• 1 1-pound slab pork belly, skin removed
• Vegetable oil, for brushing
• 4 squares cornbread