September 11

Grilled Pork Tenderloins With Rosemary-Orange Crust

Serves 4 or 5


1/2 cup kosher salt

1/2 cup sugar

1 package (about 2 pounds) pork tenderloins


1/4 cup orange juice concentrate

1 teaspoon brown sugar

4 teaspoons minced fresh rosemary

freshly ground black pepper

Mix salt and sugar in 1 quart water in medium bowl until dissolved. Place tenderloins in brine; let stand about 45 minutes. Remove from brine, rinse thoroughly and pat dry.

Bring concentrate, brown sugar and rosemary to a simmer in a small skillet. Simmer until mixture reduces to about 2 tablespoons. Brush each tenderloin all over with the orange-herb mixture, then sprinkle with pepper.

Meanwhile, heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil, close grill and allow grill to return to temperature.

Place tenderloins on hot grill rack; close lid and grill-roast for 7 minutes. (Grill marks should form.) Turn tenderloins, close lid, and continue to sear until dark brown grill marks have formed on the other side, about 6 minutes longer.

Turn off grill heat, and let meat continue to cook for 5 minutes longer. A meat thermometer inserted into thickest end should register between 145 degrees and 150 degrees.

If you want the pork well-done, close lid and continue to cook until meat registers desired temperature, but not higher than 160 degrees. Remove tenderloins from grill and let rest for 5 minutes. Internal temperature will continue to rise during resting period.


Serves 1

2 ounces vodka

4 ounces beef bouillon

1 dash Tabasco sauce

black pepper and salt

1 dash Worcestershire

Shake all the ingredients in a shaker with ice and strain into a highballglass over crushed ice.

Pinto-Bean Pie

Serves 8 to 12

4 eggs

1 1/2 cups sugar

1 teaspoon vanilla extract

1 cup mashed pinto beans, leaving a few beans whole

1/2 cup margarine

1 pie shell

pecan halves, for garnish

Preheat oven to 350 degrees. Put whole beans in the bottom of the pie crust. Mix all remaining ingredients, except pecan halves, together and pour into pie shell. Sprinkle a few pecan halves on top. Bake for 45 minutes or until set and golden.

Tester Laura Reiley's comments: "An unusual flavor, it is not really recognizable as mashed pinto beans! The pie is a rich, dense, sweet custard, a little like a chess pie, but with a little more textural interest with the whole beans at the bottom. Remove the pie from the oven when the center is just slightly jiggly -- it will set during the cooling. It's delicious served just slightly warm, but the center may not be entirely firm."

Monkfish a l'Armoricaine

Director Sandra Nettelbeck used her father Uwe's recipe for monkfish in the movie "Mostly Martha." If monkfish is unavailable, use another dense-fleshed fish such as halibut. Armagnac is a brandy made in Armagnac, France.

Preparation time: 20 minutes; cooking time: 35 minutes

Makes 4 servings

1 tablespoon butter

3 large cloves garlic, peeled, sliced

2 large shallots, peeled, sliced

8 plum tomatoes, peeled, seeded, halved

2 cups fish or chicken broth

1 cup dry white wine

2 tablespoons Armagnac or other brandy

1/2 teaspoon salt

2 pounds boneless and skinless monkfish or halibut fillets, cut into 2-inch chunks

1/2 cup whipping cream

2 tablespoons each, freshly chopped: parsley, chervil, tarragon

Heat butter in large, nonreactive skillet over medium-high heat; add garlic and shallots. Cook until translucent, about 3 minutes. Turn heat to low and add tomatoes; cook 5 minutes. Add fish broth, wine, brandy and salt. Turn heat to medium; cook until mixture reduces by half, about 10 minutes.

Turn heat to low; add monkfish to liquid. Cook gently until fish is cooked through, about 7 minutes. Be careful not to overcook. Remove fish to platter. Lower heat under skillet; add cream and 1 tablespoon of the parsley. Add chervil and tarragon. Cook until thickened, about 10 minutes. Return fish to skillet; heat through. Place fish and sauce on plates; garnish with the remaining tablespoon of parsley.

Per serving: 325 calories (48 percent of calories from fat); 18 grams fat, 9 grams saturated fat; 95 milligrams cholestero; 10 grams carbohydrate; 31 grams protein; 570 milligrams sodium; 1.4 grams fiber

Marinated Roasted Red Peppers

Active time: 25 minutes; start-to-finish: 1 1/2 hours

Makes 6 servings

3 large red bell peppers (2 pounds total)

1 tablespoon pomegranate molasses (see note) or high-quality balsamicvinegar

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon ground cumin

Lay bell peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)

Transfer to a bowl, then cover and let stand 10 minutes. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.

Whisk together remaining ingredients in a bowl and add peppers, tossing to coat. Marinate at room temperature, tossing occasionally, at least 1 hour.

Note: Pomegranate molasses is a thick, syrupy reduction of pomegranate juice, available at Middle Eastern food markets.

Braised Eggplant With Onion and Tomato

Active time: 20 minutes; start-to-finish: 1 3/4 hours

Makes 6 servings

6 small Italian eggplants (2 pounds total)


2 medium onions, cut lengthwise into 1/4 -inch-thick wedges

1/4 cup plus 3 tablespoons extra-virgin olive oil (divided use)

1 large tomato, coarsely chopped, plus 1 1/2 cups drained chopped tomatoes

1/3 cup chopped fresh flat-leaf parsley

1/3 cup chopped fresh basil

3 tablespoons fresh lemon juice

1 tablespoon plus 2 teaspoons sugar (divided use)

1 teaspoon salt

1/3 cup water

Preheat oven to 400 degrees. Halve eggplants lengthwise and score flesh 1/2 inch deep in a crosshatch pattern to make 1-inch squares (do not cut through skin). Arrange eggplant halves, cut sides up, in a roasting pan and season with salt.

Cook onions in 3 tablespoons oil in a large nonstick skillet over moderate heat, stirring occasionally, until softened, about 10 minutes. Remove from heat and stir in tomatoes, parsley, basil, lemon juice, 2 teaspoons sugar and 1 teaspoon salt.

Divide topping among eggplant halves, mounding in centers. Stir together water, remaining 1/4 cup oil and remaining 1 tablespoon sugar until sugar is dissolved, then add to roasting pan. Cover pan tightly with foil and bake in middle of oven, basting eggplants every 15 minutes with cooking liquid, 45 minutes. Uncover and bake until eggplants are tender and cooking liquid is reduced and beginning to caramelize, about 40 minutes more. Serve hot or at room temperature, drizzled with pan juices.

Tomatoes Stuffed With Bulgur and Pine Nuts

Active time: 30 minutes; start-to-finish: 1 hour

Makes 6 servings

6 large tomatoes (3 pounds)

1 1/4 teaspoons salt (divided use)

2 tablespoons lentils (preferably French green lentils)

1 1/2 cups water (divided use)

1/4 cup extra-virgin olive oil

1/2 cup pine nuts

1 large onion, finely chopped

1/2 cup bulgur (preferably coarse)

1 pound Swiss chard or spinach, stems discarded and leaves thinly sliced (4cups)

1/4 teaspoon black pepper

1/2 cup dried currants

1/3 cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh dill

2 tablespoons fresh lemon juice

salt and pepper to taste

Cut off and discard top third of tomatoes and scoop out insides (leave shells intact for stuffing), transferring to a sieve set over a bowl to drain excess liquid.

Coarsely chop tomato from sieve and reserve (to use for braised eggplant, recipe above, if making). Sprinkle insides of tomato shells with 1/2 teaspoon salt and drain upside down on a rack set in a pan while preparing filling.

Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes. Drain in a sieve, then rinse under cold water and drain well.

Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened but not browned, 6 to 8 minutes. Add bulgur, chard, remaining 3/4 teaspoon salt, and pepper, and cook, stirring, until greens are wilted, about 2 minutes. Add remaining cup water, then remove from heat and let stand, covered, until bulgur is tender, about 30 minutes. Stir in pine nuts, currants, parsley, dill, lemon juice, lentils, and salt and pepper to taste. Spoon filling into tomato shells.

Lemon and Cheese-Encrusted Roast Lamb Loin

Makes 8 servings

2 pounds boned lamb loins or boned leg of lamb, butterflied

2 tablespoons olive oil (divided use)

2 tablespoons fresh rosemary leaves

2 tablespoons fresh thyme leaves

juice and coarsely grated rind of 1 lemon (divided use of juice)

1/2 cup loosely packed crumbled reduced-fat feta cheese

1/2 cup coarse fresh bread crumbs

1/4 cup fresh chopped parsley

freshly ground pepper

1 tablespoon Dijon mustard

Preheat oven to 350 degrees.

Trim excess fat and sinew off lamb and pound lamb to flatten slightly between sheets of parchment paper. Lay, with the rough interior side facing up, on a work surface.

In a food processor, combine 1 tablespoon of the oil with the rosemary, thyme, half the lemon juice, and the lemon rind. Process into a coarse paste. Reserve 1 to 2 tablespoons of the mixture and combine the remainder with the remaining lemon juice, the cheese, bread crumbs and parsley, and mix well. Set aside.

Spread the reserved 1 to 2 tablespoons of herb mixture over the rough surface of the lamb, leaving a 1-inch border around the edges. Roll lamb up and tie securely with string at regular intervals. Rub remaining oil over surfaces and season with freshly ground pepper. Heat a deep baking dish or nonstick frying pan over high heat and brown the lamb on all sides. Transfer to a wire rack inside the baking dish and roast for 30 minutes.

Transfer the lamb to a cutting board and carefully remove string. Brush with mustard and carefully press cheese mixture onto the top and sides of lamb, pressing firmly to hold in place. Return to the oven and bake for 15 minutes for medium-rare.

Remove from oven, cover loosely with foil, and leave in a warm place for 10 minutes. Carve into thick slices and serve with vegetables.

Per serving: 225 calories; 9.5 grams total fat (3 grams saturated); 275 milligrams sodium

Watermelon And Tomato Salad With Feta Sauce

Yield 6 servings

5 ounces feta cheese

1/4 cup hot water5 tablespoons olive oil

12 wedges of watermelon (with or without seeds) rind removed

1-pint cherry tomatoes halved.

2 tablespoons finely chopped fresh basil

1 roasted jalapeno pepper, (optional)

Salt and pepper to taste

If using the pepper, peel, stem, and seed it. Put it in a blender. Add the feta cheese, hot water, and 4 tablespoons of oil and process until very smooth.

Arrange the watermelon and tomatoes on a large platter or in salad bowls. Scatter the basil on top. Drizzle with remaining olive oil. Season with salt and pepper; serve with the feta sauce.
--Adapted from recipe in August 2002 issue of Food & Wine

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