molasses

Kabob Party- Molasses Glazed Pork Mingles with Jalapenos and Cozies Up to Papaya

01 Jul 2010
Brine-Cured Pork Kabob with Molasses Glaze, Jalapenos & Papaya

I don’t know whether to say I am getting closer to a standard style kabob or further away…

This is Day 4 in my weeklong Kabob Party. Up until today I have limited my skewers to one ingredient and brought a bit of razzmatazz to the stick with well-chosen condiments. But not today. This party is getting fully integrated and it's starting to rock!

We started the series quietly with a Turkish Style Lamb Kabob made with ground meat and exotic spices; it was served alongside of a soft herb salad. Next up we threaded Brined & Marinated Shrimp onto wooden skewers. I showed you my trick to keep those little shrimpies in line too. No more twirling all over the skewer. This version comes with a tangy tomatillo and avocado salsa.

Just yesterday we had summer skewers at their simplest. Italian Style Chicken Spiedini with a Cucumber, Arugula and Olive Tapenade. Truly an al fresco treat.

It's not that I am a timid party guest, but I have to admit that one-ingredient simple skewers are how I most typically make kabobs. I like the control in cooking that comes from having some uniformity on the stick.

But I hear the boom of the bass. I feel the rhythm in the vibe. I know there are many of you who believe it’s not a Kabob Party without a little mingling! You are such a naughty bunch! You like the idea of having a few select beauties stuck on your stick!

Sippity Sup Continues »
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Brine-Cured Pork Kabobs with Molasses Glaze, Jalapenos and Papaya

Sippity Sup's Brine-Cured Pork Kabobs with Molasses Glaze, Jalapenos & Papaya
By jgreghenry Published June 29, 2010
Prep time: 300
Yield:1 ()

Ingredients:

  • 2 T molasses
  • 3 clv garlic, minced
  • 2 serrano chiles, seeded and minced
  • 1 one-inch piece ginger, peeled and grated
  • 0.5 t crushed red pepper flakes
  • 0.75 c extra-virgin olive oil
  • 0.5 T sea salt
  • 1 pn freshly ground black pepper
  • 6 c water
  • 0.25 c sugar
  • 3 T kosher salt, plus more for seasoning
  • 2 bay leaves
  • 1 T whole black peppercorns
  • 1 T whole cloves
  • 3 clv garlic, peeled and thinly sliced
  • 1.75 lb pork loin, cut into 1 1/2" cubes
  • 0.5 large mexican papaya, quite firm and not too ripe peeled seeded and cut into 2 inch chunks
  • 16 jalapeno peppers, sliced lengthwise and seeded
  • 0 pepper to taste
  • 0 olive oil, as needed for grill

Directions

To make the molasses glaze: Whisk molasses, minced garlic, chiles, ginger, pepper flakes, and oil in a small bowl. Season with salt and pepper. Keep sealed at room temperature for up to one week. To brine the pork: Combine water, sugar, salt, bay leaves, peppercorns, cloves, and sliced garlic in a non-reactive bowl. Add pork , cover and refrigerate at least 4 hours and up to over night. Drain and set aside. To make the kabobs: Thread alternating pieces of pork, jalapeno halves, and papaya chunks onto 8 skewers. Brush with molasses glaze and season with salt an pepper. To grill the kabobs: Arrange skewers, off direct heat, on a hot grill. Cook, rotating often and brushing with more glaze or olive oil as needed to prevent sticking. The pork should be nearly cooked through, barely pink and still juicy in the center, about 10-12 minutes total cooking. Remove the skewers from the grill, taking care to keep the softened papaya form slipping off. Brush them one more time with the glaze if you like and allow them to rest about five minutes before serving.

Notes:

makes 8 skewers Source: Adapted from Martha Stewart Living

Meat & Potatoes: Satisfyingly Sweet and Savory Molasses Roasted Pork Tenderloin

18 Feb 2010
Roasted pork tenderloin with sweet potatoes and apples

This is the fourth day of Meat & Potatoes. Which is a lot of these hearty starchy partners, I know. But I have promised a week of these satisfying meals– so plod on I must!

We started with a traditional Pot Roast. Well, not that traditional, because I roasted my veggies separate and gave the sauce a big swig of vinegar. Thus improving both the taste and texture of this one-dish-wonder.

Speaking of traditions. The French have a Lamb & Potatoes gratin of sorts that they call Lamb Champvallon. In Day 2 I tweeked tradition, re-wrote history and updated my version with a bold new spice and boneless chunks of succulent lamb.

So as not to appear ready to re-write the culinary history of just one country. I also let loose my imagination on the Scots. They have a traditional side dish made with Turnips & Potatoes that they call Neeps & Tatties. Well, Sippity Sup was named after a nursery rhyme afterall, so it just made sense to translate the lyrical nature in that phrase for my selfish purposes. So I came up with Neeps & Tattie-Cakes, making my version reminiscent of another great bit a children's verse. I chose to serve these Tattie-Cakes with Zinfandel Braised Short Ribs.

Sippity Sup Continues »
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Apple Molasses Roasted Pork Tenderloin with Sweet Potatoes, Apples and Walnuts

Apple Molasses Roasted Pork Tenderloin with Sweet Potatoes, Apples and Walnuts
By jgreghenry Published February 11, 2010
Prep time: 60
Yield:1 ()

Ingredients:

  • 0.25 c walnut oil
  • 2 T apple juice concentrate
  • 1.5 t corasely ground black pepper
  • 1 t salt
  • 2 T molasses
  • 0.5 c apple cider vinegar
  • 1.5 lb boneless pork tenderloin
  • 3 c sweet potato, peeled and cut into 1-inch cubes
  • 2 firm baking apples such as jonagold cut into 8 sections each
  • 0.25 c chopped walnut pieces
  • 1 T thyme leaves, minced
  • 0.25 c honey

Directions

Combine the walnut oil, apple juice concentrate, honey black pepper, salt, molasses, apple cider vinegar, into a large zip lock bag. Add the pork the tenderloin to the bag and seal it tightly, pushing out as much air as possible. Let this marinate in the refrigerator at least 8 hours, and up to 3 days. Preheat the oven to 400 degrees F. Place the tenderloin onto the bottom of a large shallow sided baking dish. Spread the sweet potatoes all around the meat, then pour most of the marinade into the baking dish, until the liquid covers the sweet potatoes about 1/2-inch. Put the meat and potatoes into the oven and roast 10 minutes. At this time open the oven and baste the meat and potatoes with the pan liquid, then add the apple slices and chopped walnut pieces. Sprinkle the minced thyme over everything and and roast another 20-30 minutes, until an instant read thermometer reads 135 degrees. remove the meat from the oven and move it to a cutting board to rest about 7 minutes. Slice and serve with the potatoes and apples.

Notes:

serves 4