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Posts Tagged ‘serrano’

Basil Serrano Polenta with Smoked Pork Tenderloin

 

It’s the end of summer, at least we thought it was… It hit 99 degrees today.  So what better day to cook outdoors!  My dear hubby wanted to smoke something and started a fire for me to work with.  I had the foresight to prepare a tenderloin with a marinade sèche straight out of Mastering The Art Of French Cooking by Julia Child (finally I could open up her book again!)  I will always use her recipe for pork because this was beyond delicious, it left you with a mouth-watering flavour of the pork plus my added twist of smoke.  Unbelievable! 

With the tenderloin, I made Polenta for the first time, on the BBQ as well.  Who needs plain boring polenta?  Not me! So I experimented a little: 

  • 2 3/4 cups boiling water
  • 1 cup polenta
  • 1 cup cold water
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp fresh basil, chiffonade
  • 1 Serrano, into slivers

Bring the 2 3/4 cups of water to a boil, meanwhile mix the polenta, sea salt and cold water in a bowl.  Slowly add the polenta to the boiling water, stirring with a wooden spoon constantly.  Once all of the polenta is in the pot, turn down the heat to low and stir in the onion and garlic powders.  Cover with a lid for a few minutes as it will splatter, and trust me it’s HOT.  Cook while stirring for 10-15 minutes.  When the polenta pulls away from the sides of the pot, it’s ready to be poured out into a baking dish.  At this moment, add the basil and Serrano and mix it quickly to distribute them as evenly as you can. Let it cool for 30 minutes in the pan or pie tin to set up.  I used a pie tin because I knew it was going on to the grill, otherwise a baking dish is fine for the oven.  If you bake it off in the oven, it’s about 20 minutes at 350ºF.  On the grill, I covered the tin with foil and popped it on for about 30 minutes over indirect heat.  If you’re not sure it’s done, take out a small slice to see if the bottom is soggy, if it is, put it back for another 10 minutes, uncovered.  In the end it should hold it’s shape all on its own. 

I think the leftovers will be fried and garnished with parmesan cheese… mmm cheese… 

The potatoes you see on the plate were also prepared on the grill.  Super easy: quartered Yukon gold potatoes, halved Roma tomatoes, chucks of onion, about 4 whole cloves of garlic, nice bit of fresh rosemary, good tablespoon coriander seeds, same with sea salt, just enough oil to coat everything.  I had my 5-year-old help me by stirring everything in a huge bowl and grind fresh pepper over top.  Then we put the whole lot into a foil bag (just fold a large piece of foil like an envelope) and covered it with one more layer of foil (I tend to burn the potatoes on the grill since it’s outside and the doors are shut I can’t smell them when they start to char).  I start the potatoes on the heat then move them to the indirect heat once the foil is very hot and you hear them sizzle.  Since they are over indirect heat, they can stay on for the same amount of time as the meat, roughly an hour and a half.  Mind you, I had hot coals, no flame, for this time.  If you are using a gas grill, this amount of time would obliterate the veggies, so use your judgement according to what method you use!  There are lots of variations on potatoes-in-a-bag on the grill (oven works too), use flavours you like and veggies you like.  Heck, you could eliminate the potatoes all together and use bell peppers and squash!  They would be ready in about 20 minutes, or less.  

For the duration of summer, which lasts until Halloween around here, I would like to make it a point to smoke something every other weekend.  Once the grill is ready and the wood is chopped, you can smoke a lot of food with little effort if you plan ahead. 

Happy grilling 🙂

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garden serranos
I was elated to find several serrano peppers in the garden. My garden has not been what I expected this year, no tomatoes yet, loads of basil, bitter cucumbers. It feels like I’m doing something wrong, until today. These little sweet and spicy darlings inspired a pizza out of me. I followed the advice of someone on the cooking channel: to make your oven like a pizzeria stone hearth you use a hot stone and the broiler to cook both the crust and toppings at the same time. I don’t have a pizza stone so I dug out a thick bottomed pan (about 10 inches around) and placed it upside down in the oven. Turn on the oven to 425 and let the pan get really hot. I streched dough just a bit larger than the pan’s bottom and carefully put the dough on the pan, it hissed and I was confident this experiment was well on its way to success. I let the crust bake for about 8 minutes, just until the top didn’t look raw anymore. Then I quickly topped it with tomato paste, jack cheese slices, chicken, tomato, red onion, shredded mozzarella, and of course sliced serranos fresh from the garden. Turn the oven to broil (low if you have such a setting) and continue to cook the pizza until the crust is golden and the cheese is starting to brown. Like this…
I will always use this method for baking pizza at home! The crust was cooked all the way through in no time at all. This is the closest thing I have made to a resturant pizza. I ate half of it myself.

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