Andiamo's bbq roast pork loin with kale salad - Dallas News | myFOXdfw.com

Andiamo's bbq roast pork loin with kale salad

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Barbecue Marinade

Ingredients:

1 cup vegetable oil
2 oz bourbon
1/2 cup cider vinegar
1 oz Worcestershire sauce (Lee and Perrins)
1 tbs.brown sugar
2 tsp.dry mustard
1 tsp.Tabasco Sauce
1 tbs.garlic minced
1 tsp.onion powder
2 tbs.ketchup
1 tsp.powder chilies

Method:

Mix all ingredients and pour over the meat or fish and let marinate for two hours or overnight.

Barbecue Glaze with Mango and Bourbon

Ingredients:

1 tbs.vegetable oil
1 cup onions, diced
5 cloves garlic
2 cups ketchup
1 cup chicken Broth
8 oz. mango, diced
1/2 cup hoisin sauce
1/2 cup cider Vinegar
2 oz. bourbon
2 each Ancho chilies, seeded and chopped
2 tbs.brown sugar
2 tbs.lemon juice
1 tbs.Worcestershire sauce
1 tsp.lemon zest
1/2 tsp.Old Bay seasoning
1/2 tsp.fresh ground pepper
Pinch Cayenne Pepper

Method:

Heat the oil over medium-high heat. Add the onions and garlic and saute
for about 5 minutes, or until the onions are tender and have a sweet aroma.
Add the rest of the ingredients and simmer for 30 minutes.

Puree the barbecue sauce in a blender until smooth. It is ready for use, or it can be cooled and stored in the refrigerator until needed.

Brine for Hot Smoked Chicken or Pork

Ingredients:

1 gal.Water
8 oz. Sugar
7 oz. Salt
1 Sachet (Peppercorns, Thyme, Bay Leaf, Marjoram)
1 lb.Mirepoix (Onions, celery, carrots, small dice)

Method:

Bring the water, salt, sugar and spices to a boil. Cool down completely.
add vegetables.
Place chicken or pork in brine overnight for 24 hours.
Drain and let the roast dry for 1 hour.
Place in a hot smoker and cook until desired doneness 
Quick and Easy Barbecue Spice Rub


Quick and Easy Barbecue Spice Rub

Ingredients:

1 lb.Old Bay seasoning spice
1 lb. brown sugar
2 tbs.Kosher salt
¼ cup Paprika
2 tbs.Cumin
1 tbs.Thyme
½ tsp.White pepper, ground
2 tbs.Fresh minced garlic

Method:

Combine all of the spices and the garlic into a large bowl.
Mix thoroughly to combine and ensure that the moisture of the garlic is absorbed through the salts.
Store in airtight Ziploc bags and always mix before use.

Tuscan Kale Salad with Raspberry Vinaigrette
Serves 4

Ingredients:

2 bunches Tuscan kale, raw
1/2 cup toasted almond slices
1 cup Crumbled Feta cheese
1 each Carrot, shredded
½ cup Dried cranberries, raisins, apricots or cherries
¼ cup Red onion, small dice
 as needed Vinaigrette from below

Method:
Arrange attractively at the last moment.


Fresh Raspberry Vinaigrette

Ingredients:

3 cups Canola Salad Oil
1 cup Raspberry-Champagne Vinegar
1 Tbs.Minced Garlic
1/4 cup Chopped Fine Herbs
1 tsp.Stone Ground Mustard
1 tbs.Pesto
as needed Honey
as needed Salt and White Pepper
1 pint Fresh Raspberries, rinsed and stemmed

Method:

Combine all ingredients together except for the oil.
Emulsify.
Adjust seasoning as needed.
Lightly pulse in the raspberries.

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