Tuesday, July 18, 2006

Doin' it Dragon Style! Mahogany Smoked Pork Loin Roast with Bob's Famous Red Dragon Dippin' Sauce!


Mahogany Smoked Pork Loin Roast with Bob's Famous Red Dragon Dippin' Sauce!

Pull out the fire extinguisher! Ice down the beers!

This is a HOT one! Definitely NOT for the kids. winking

A great recipe for Monday night football (around the corner everybody!)
It increases the ability to drink mass quantities of cold beer. Don't forget your designated driver if you're visitin' a friend.

Seriously, folks, this is a killer!
HOT! HOT! HOT!

Marinade

6 T. soy sauce

2 T. rice wine or sherry

2 tsp. sesame oil

2 tsp. five spice powder (see below)

2 tsp. ground white pepper

3 cloves (or more if you love garlic) minced garlic

1/2 cup honey disolved in cup of boiling water

1 tsp. crushed red pepper


Get yourself a meat injector and inject approx 1/2 cup of this mouth waterin' marinade in the roast at various spots. (listen to the show for exact directions)

Rub with spice powder (how to make this is below)

Five Spice Powder

Here's how:

1. In a dry skillet, roast 2 tsp. of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released and your nose is screamin'.

2. Grind the roasted peppercorns and 8 star anise in blender or pepper mill. Miss Claudia is the best grinder - she grinds me all day about everything!

3. Strain the blended seasonings

4. Mix in 1/2 tsp ground cloves, 1 T. ground cinnamon, and 1 T ground fennel seeds.

5. Grind the seasonings until very fine

6. Store in airtight container

Tips

1. Use five spice powder sparingly - as it's pungent - like my shoes!

2. If desired, you can substitute black peppercorns for the Szechuan peppercorn, and ground anise for the star anise (use 4 tsp of ground anise)

BBQ Bob's Famous Red Dragon Dippin' Sauce

1 T canolia oil

1 red bell pepper, minced

2 shallots, minced

1 T minced ginger

3 Thai Bird Chiles, minced

1 T minced lemongrass

1 lime, juiced

2 T honey

1 tsp salt


In hot saute pan, coat with oil and cook pepper, shallots, ginger, chiles, and lemongrass until soft....deglaze with the juice. Add the honey and salt. Check for seasoning....serve at room temp.

Listen to the show to get the details for preparation Bob style!




Cherry Wood Smoked Veal Shoulder

This one is outstanding, folks! This is just the ingredients everybody - listen to the podcast to learn "how" to make this with the cherry wood and to know what temp the veal needs to reach internally.

Orange Fennel Brine

4 cups orange juice
4 T. kosher salt
1/2 tsp. ground black pepper
2 T. fennel seed


Rub

3 T. dried marjoram
3 T. dried thyme
3 T. dried savory
1 tsp. dried basil
1 tsp. dried rosemary
1/2 tsp. dried sage
1/2 tsp. dried fennel seeds

Remember to listen to the show so you can cook this to perfection!

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