Monday, July 31, 2006

We tried it ourselves

If you'll recall, in my post about Rustico, I talked about this awesome grilled Romaine salad. MTH and I decided to see if we could do it too. Well, we can. Here's the recipe:

"Fake" Caesar Dressing
(It's fake because it doesn't have raw egg or real anchovies in it - instead it has Worcestershire for the anchovies and parmesan and garlic for the egg - it was still a little runny but tasted great - recipe found on www.recipezaar.com)

1 finely chopped clove garlic
1 juice of lemon
1 teaspoon hot sauce (Tabasco)
1 teaspoon worcestershire sauce
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
1/2 cup shredded parmesan cheese
salt
coarse black pepper
4 servings
Mix everything in blender. I added more mustard than it called for to get more that flavor. You can flavor it however you want. Or even use a different dressing.

Grilled Romaine Hearts
2 Romaine hearts
olive oil
fresh ground pepper
Wash the Romaine hearts. Cut in half lengthwise. Brush or pour lightly with olive oil on both sides. Pepper with the fresh pepper. Grill on high heat for 1 minute on each side. Enjoy with aged goat cheese and Caesar salad.

For the entree, we had mustard marinated pork tenderloin. You mix together dijon mustard, rosemary, garlic, salt and pepper in a mini-food processor. Once it's like a paste, spread it on the tenderloin and allow to marinade for 30 minutes in the refrigerator. Then, sear the meat on each side for about 3 minutes (the searing didn't work as well as I had hoped but the meat was still very good - we may need to let our grill heat up more). After searing, turn it down to medium high heat, cover and cook for 12 minutes (internal temperature at 145 degrees - an instant thermometer is a great tool to have). I'm thinking you could make this in the oven by broiling it first to "sear" and then turning down the oven to finish roasting. Or you could sear it on the stovetop in an ovenproof pan and then put it in the oven to finish it. The meat was tender. And, the great thing about pork tenderloin is that it's relatively inexpensive compared to other meats of its quality.

Let me know if you try out the recipe or recipes and what you think of them!

1 comment:

QY said...

sounds tasty--and complicated. And LM will like the restaurnt with 5 page beer list!

I kind of give up 'cuisine' for just making-edible-food in the summer. I will try to resume cooking when the weather gets cooler. :)