Tandn's National Food Blog- Home to TMBs Finest Cunts

Discussion in 'The Mainboard' started by tandn, Sep 6, 2011.

  1. duvalbill

    duvalbill Battle Tested

    think its in the bbq thread, but I believe broXcore has it saved.

    slim saves everything
  2. Tilly

    Tilly 1-800-THAT-SBG

    This it?

  3. broXcore

    broXcore a car full of emaw, and everybody certified

    yeah thats the one i have saved. haven't tried it yet, but it will probably be pretty soon.

    jda is the greatest cook ever
  4. Tilly

    Tilly 1-800-THAT-SBG

    It sounds phenomenal but I'm not sure how confident I am in making a reduction sauce. Never done it before and am concerned about how bad I'd fuck it up.
  5. Corky Bucek

    Corky Bucek Billy likes to drink soda

    Yeah. I've used the same recipe for pork chops as well and it turned out very nicely.
  6. duvalbill

    duvalbill Battle Tested

    try it before the big dinner. reductions are easy as long as you keep an eye on them. really, all you do is heat up the sauce until it resembles a less thick syrup.

    Jda cannot reduce his awesomeness even if he tried.
  7. rv12

    rv12 Cowabunga

    got anything for a pork tenderloin?

    edit: this was meant for tandn ...the duval one seems a bit too much for me with the reduction sauce and all that.
  8. southside

    southside Homey don't play that JACK

    Same here. Used half red wine and half balsamic and it turned out fantastic.
  9. fish

    fish Impossible, Germany

    I posted one on page 1
  10. tandin

    tandin snapchats and tattoos

    this recipe confuses me

    jda is never confused
  11. Keef

    Keef New Member

    I was given a few raw pork loin cuts (about the size of a small chicken breast) and I've tried a few marinades and cooked them on a George Foreman (I'm no kitchen wiz, but willing to try most anything) with pretty meh results.

    Anyone have any good recipes to try with these?
  12. tandin

    tandin snapchats and tattoos

    for whole pork tenderloin I prefer it grilled. So I usually grill with just a bit of kosher salt and pepper. Please don't overcook, almost everybody overcooks pork tenderloin. The center should still be slightly pink but warm all the way through.

    then serve with whatever sauce you are able to make or even buy. Try to match to what you are eating it with. Things that go well with pork include herbs like rosemary and thyme, sweet fruits and berries especially when teamed with mustard. Here are two sauces that go great with pork tenderloin:

    2 garlic cloves, finely chopped
    2 teaspoons finely chopped peeled fresh ginger
    1 tablespoon vegetable oil
    1 teaspoon mustard seeds
    3/4 cup dried apricots (6 oz), finely chopped
    3/4 cup water
    1/3 cup red-wine vinegar
    1/4 cup sugar
    3/4 teaspoon salt

    Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until golden, 1 to 2 minutes. Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist). Cool to room temperature.

    2 teaspoons kosher salt
    Freshly ground black pepper
    2 tablespoons vegetable oil
    2 tablespoons unsalted butter
    1/4 cup bourbon
    1/2 cup low-sodium chicken broth
    1 tablespoon grainy mustard
    3 tablespoons heavy cream

    Catch the drippings from the pork in tin foil on the grill then add a small amount with a pat of butter in a pan heating over med-low. Pull the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops. Shallots work great in this sauce as well.

    jorts makes the best sauces
    Biggunz likes this.
  13. rv12

    rv12 Cowabunga

    Should I marinade the tenderloin the nigbt brfore?
  14. tandin

    tandin snapchats and tattoos

    brine it



    Kslim > Alton Brown
  15. Mix

    Mix Worth 6 million googles

    I always grill pork tenderloin. always like it good and pink in the middle.

    [​IMG]
    MilanDawg likes this.
  16. tandin

    tandin snapchats and tattoos

    that's exactly what it should look like chan

    jorts is what a person should look like
    chanman likes this.
  17. three stacks

    three stacks got the club goin' up on tuesday

  18. undrtow

    undrtow learn to swim

    pretty sure he posted it itt.

    JDA remembers all
  19. slogan119

    slogan119 Mexican jumping beans ask me, "How high?"

  20. three stacks

    three stacks got the club goin' up on tuesday

    hmm i've never made home made chili before. got a good recipe?
  21. Tilly

    Tilly 1-800-THAT-SBG

    fish re: that tenderloin on Page 1:

    How long does it normally take on indirect heat?

    Duval, I tried the reduction sauce. Didn't turn out well enough to serve so gotta keep working there.
  22. rv12

    rv12 Cowabunga

    gonna do fish 's recipe on Friday.
  23. Tilly

    Tilly 1-800-THAT-SBG

    I've got competition. :ohnoes:
  24. rv12

    rv12 Cowabunga

    oh let do it. gonna brine it tomorrow i guess.
  25. Black Falcon

    Black Falcon Go get me a beer, bitch!

    I'm guilty as hell of this. I eat my steaks rare, so as long as the outside is brown I'm confident there is no bacteria. Any worries with pork? I was raised to "cook pork until it's done" but Chan's pork tenderloin looks amazing. Thanks for your patience.
  26. slogan119

    slogan119 Mexican jumping beans ask me, "How high?"

    Sure, but it's like a lot of my cooking - I'm just going off the top of my head and don't have real proportions. And I'm going quickly here, so I might leave something out.

    3 lbs. beef stew meat or chuck roast (cut into smaller, bite-size pieces)
    4 cups (1 carton) of beef stock
    1 beer
    2 jalapenos
    5-6 cloves of garlic
    1 red onion
    1 yellow onion
    1 can tomato paste
    1 can crushed tomatoes
    1 can diced tomatoes
    2 cans kidney beans
    kosher salt
    pepper
    cumin
    chili powder
    cayenne pepper

    Season beef with salt & pepper. In small batches in a cast-iron dutch oven, brown beef over high heat and set on a plate until all beef is brown on the outside, but still raw inside.

    In the same dutch oven, add in diced onions with a pinch of kosher salt, and reduce heat to medium, stirring often until onions are slightly translucent. Add in diced jalapeno and diced garlic and continue cooking for 2 minutes or so. Add some cumin, chili powder, and cayenne to the mix of veggies.

    Add in tomato paste and stir to combine and get some heat into the tomato paste. Add in the beer and scrape the bottom to get all the fond (little brown bits) to detach. Add in kidney beans (rinse first), tomatoes, and the beef stock. Dump the beef back into the pot, and bring to a simmer. Remove from stovetop and cover, placing into a 225 degree oven for 4-5 hours, stirring every 30 minutes or so.
    theel likes this.
  27. three stacks

    three stacks got the club goin' up on tuesday

    thanks, sounds great. will that fit in a 5 quart dutch oven?
  28. slogan119

    slogan119 Mexican jumping beans ask me, "How high?"

    I think so. I would have to check and see what size mine is. If not, it will come close and you can just add in beef stock as needed when you stir to keep it moist.
  29. fish

    fish Impossible, Germany

    Depends on your grill but 20-30 minutes seems about right. I just use my probe thermometer and take it off when it hits *140 and leave no doubt.
  30. Norm Peterson

    Norm Peterson I never met a beer I didn't drink.

    I've done this same recipe using chorizo. It's a spicier sausage so you may want to try it since you are looking to add a little kick.
  31. tandin

    tandin snapchats and tattoos

    Pork is as safe as steak, and safer than ground beef.

    Eat it how you like it. Promise.
    theel likes this.
  32. Can I Spliff it

    Can I Spliff it Electromagnetic with a sweet aesthetic

    This is true. The "cook it well every time" is an antiquity from shitty meat standards.

    Not that our's are fantastic now, but trichinosis isn't nearly as prevalent as it was before.

    Chicken, however, one should not fuck with
  33. Biggunz

    Biggunz Vice Chair, Campaign to Resurrect TMB News Ticker

    I would also add "Get a meat thermometer" to the list of basic recommendations for those looking to step up their game.
  34. tandin

    tandin snapchats and tattoos

    unless it is a blue foot chicken

    mjj can eat any time of chicken raw
  35. Tilly

    Tilly 1-800-THAT-SBG

    fish

    Went by the grocery store this morning and I wasn't sure what kind of mustard you meant by "grainy mustard." Went with coarse ground mustard as that appeared to be the closest fit. That fine or should I grab something else?
  36. CocknBalls

    CocknBalls New Member

    Small enough to fit on the pepper. If I had to give a comparison in size I'd say about the size of a AA battery.
  37. fish

    fish Impossible, Germany

    That's the stuff, you are good to go.
  38. oknole

    oknole MC OG

  39. Jorts

    Jorts Victoria Concordia Crescit

    Still too hot in Jax for that stew, but it look delicious & will be making it at a later date.

    Will be purchasing a dutch oven in the next few weeks. Do you recommend plain cast iron or enamel coated?
  40. oknole

    oknole MC OG

    I only have cast iron, but I would imagine enamel would be way easier to clean.

    *Jorts will win a nobel prize for creating non stick cast iron.
  41. Jorts

    Jorts Victoria Concordia Crescit

  42. slogan119

    slogan119 Mexican jumping beans ask me, "How high?"

    Go to a TJ Maxx or a Marshall's. They will have enameled cast iron at a fraction of the cost of Le Creuset, and it's just as good. But you can't go wrong with either, it's just easier to clean the enameled.
  43. afb

    afb The post on my right will contain some information

    <3
  44. Corky Bucek

    Corky Bucek Billy likes to drink soda

    I have two pretty good ones. I don't have them on this comp at work. Remind me to look and post when it starts to get colder.
  45. Jorts

    Jorts Victoria Concordia Crescit

    That's basically what I plan on doing. I like my Lodge skillets & they seem to have the best dutch ovens not labeled LeCreuset or Staub... at 1/6th the price.
  46. southside

    southside Homey don't play that JACK

    Pork tenderloin can be taken off at an internal temp of 140 according to revised health standards this year. It will be nice and bloody at 150 though, and perfect for reheating and staying moist if you have leftovers
  47. slogan119

    slogan119 Mexican jumping beans ask me, "How high?"

    Just threw a roast into the crock pot after searing with some carrots, potatoes, and beef stock mixed with tomato paste.

    See you in 6 hours!
  48. fish

    fish Impossible, Germany

    America's Test Kitchen reviewed dutch ovens and their overall winner based on price and performance was the Tramontina 6.5 quart model which they sell at Wally World for 45 bones.

    I have one and use it all the time.

    http://www.walmart.com/ip/Tramontin...0000003260370&ci_src=14110944&ci_sku=11989387
  49. fish

    fish Impossible, Germany

    Oh yeah, on the Tramontina, I swapped out the lid handle with a metal one that I bought at Home Depot for a couple bucks. I wanted it to be oven safe up to 500+ degrees so that I could make no-knead bread.

  50. BayouMafia

    BayouMafia all out son of bitch, barbarian, and chronic drunk

    Noticed in the items "frequently bought together" that people buy this dutch oven and also a Le Creuset replacement knob to put on it. Brand whores.

    If dahldennsull were a brand I'd buy everything he made.
    undrtow likes this.

Share This Page

Users Viewing Thread (Users: 0, Guests: 1)