I did this one, and it's great. The cost was reasonable at the local Health Food Store.

http://www.simplecomfortfood.com/2012/09/12/seared-swordfish-with-a-lemon-and-wine-rosemary-sauce/

kv

Edit: Oh, BTW I did purchase fresh Rosemary and Thyme I'm growing it in the kitchen

 

Oh man does that look great. I always have rosemary and thyme in the garden, but I'd have a hard time finding a good piece of swordfish. How did you decide on a source? Trial and error?

 

Oh man does that look great. I always have rosemary and thyme in the garden, but I'd have a hard time finding a good piece of swordfish. How did you decide on a source? Trial and error?

I'm in Utah, I couldn't get a good fresh fish if my life depended on it. It was fresh frozen and shipped, I just trust this store. We have a store named " Sprouts" seems fair on prices 2 pieces cost me just under $10.00.

The only fresh fish I get is when I go to a fresh water lake, we do have Sockeye Salmon and Trout.

kv

 

Lazy day.
Apple-wood smoked chicken breast. Easy.

 

Wedding repast! Good times, good food.

 

I hope that's not the bride.

 

View attachment 108980
View attachment 108981
Wedding repast! Good times, good food.

Thats not boring at all, said piglet

kv

 

Thats not boring at all, said piglet

kv

I´ve got similar photos of my own, but they're of cabritos (baby goats) I'll see if I can find them and post them later tonight.

 

My daughter, grandson and I were tubing on the river today. We stopped a little early. Our first thought was pizza, but since it was still early I thought about making brats on the grill instead. In the store, I found brats at $3/lb and pork loin at $1.37/lb. OK, I thought, I really wanted something quick but I can grill that loin and save some bucks.

I've been working on a jerk pork recipe for a few years and whipped up a batch. I knew from experience that you want to cut the meat to increase the surface area for contact with the jerk marinade. Well tonight was a major advance. I went wild with the butcher knife and cut a deep cross-scoring pattern into the fatty side of the loin and straight slices into the meaty side. Wow, what a difference! It cooked way faster and had a fantastic flavor and juiciness. Everyone at the table raved about it. One of the cheapest cuts of meat I've cooked in a long time and yet one of the best outcomes.

In the marinade just before grilling:


On the grill, fat side up:



Almost done, low and slow:


Ready for slicing (note the pieces of fresh ginger in the slits):

 

In the marinade just before grilling:

We need Recipe!
Have to make it a stipulation for this type of thread.
Max.

 

We need Recipe!
Have to make it a stipulation for this type of thread.
Max.

​

 

Haha, OK. I wasn't going to supply it unless someone asked!

My strategy for this recipe was to prepare a fully dry jerk mix that makes it as easy as possible to make a jerk recipe down the road. I'm normally not a fan of dry mixes and prefer to use as many fresh ingredients as possible. Fresh garlic instead of dry, fresh thyme, and so on. But preparing this all fresh from scratch is a lot of work! Using this dry mix allows me to make two big batches at one time, and now that I'm happy with the results I may scale it up to make a half dozen or more to have on hand or to give as gifts.

Feel free to substitute fresh for dry. You might choose to leave out the dry garlic and onions, for instance, and add those fresh when you make the recipe.

Wayne's jerked pork loin

Pre-mix Ingredients (all dry, can be prepared long in advance, recipe is plenty for two ~5 lb loins or a single 10 lb pork loin)

1 T Salt
2 T Sugar
2 T Thyme leaves
1 T Allspice powder
2 T Garlic granules
2 T minced Onion
1 T Black Pepper, ground
1 tsp Red Chili pepper flakes
1/4 tsp Cayenne pepper, to taste (this level is mild)
[for my last batch, I omitted the cayenne and used 1T of this with great results]
1 tsp Cinnamon, Ground
1/4 tsp Cloves, Ground
1 tsp Nutmeg, ground
1/2 tsp Mustard Seed, ground
1/2 tsp Ginger powder

Note: For garlic, 12 cloves = ~1 head = ~1/4 cup = 1T granules = 2T flakes = 1-1/2t powder
For onion, 1 cup fresh = 2-3 small onions = 3T flakes = 1T powder
​

Marinade (for day of, or day before serving, recipe is enough for a 5-10lb loin)

For a ~5 lb loin, ~half of the pre-mix above. For a 10 lb loin, all of it
1/2 cup oil (I used canola)
1/4 cup vinegar
1/4 cup fresh lime juice
2 T soy sauce (real soy or tamari sauce, eg. Kikkoman, not just brown salt water)
whisk all the above with a fork
1-2 T Fresh ginger, sliced​

Prep - can be done the day before or as little as a few minutes before grilling

Rinse and drain the pork loin (they come in plastic bags with juices where I live) and place it on a surface you can cut on, fat side up.
Cut diagonal grooves about 1" deep across the loin at ~1" intervals. Cut again at 90° to the first cuts.
Turn the loin over and cut the meat side with one series of cuts (no hatch pattern).
In a cake pan or similar, apply all the marinade and work it in by hand into all the cuts.
Place the ginger slices into the cross-cuts on the fat side​

Grill and smoke

This takes some finesse to avoid overcooking, while ensuring a nice browning and thorough cooking.
I use a gas grill, so I add wood chips to to provide smoke.
Preheat the grill and turn down the area where the loin will cook.
I prefer to start with indirect cooking, with low heat (but some) under the meat and high heat to the indirect side.
Place the loin on the grill fat side up. Apply the ginger slices if you haven't already.
Once the bottom has browned some and there is sizzling where the meat touches the grates, reduce the heat under the meat.
Occasionally apply excess marinade as needed to avoid dry spots.
When the meat looks nicely done on the outside, place the loin in the pan with the residual marinade and return it all to the grill.
Turn off direct heat and let the meat finish with just indirect heat. I didn't use a thermometer, but it might be a good idea if you have any doubts. Don't overcook it!​

Remove from the grill, slice the loin on a platter. Pour any pan juices (there should be plenty) over the meat and serve.

The meat is intensely flavored, so pair it with mild sides. This time I served it with fresh green beans and a simple tomato salad. Bread or rice or mashed potatoes would be fine also. Jerk is a Caribbean thing, so I drank a rum drink (with lime and coconut) along with dinner. Red or white wine is fine, too.

 

My nephew served pork ribs yesterday. When I saw the massive amounts of fat in them I understood why people grille ribs for several hours. It lets the fat escape.

 

My nephew served pork ribs yesterday. When I saw the massive amounts of fat in them I understood why people grille ribs for several hours. It lets the fat escape.

That's the point, the excess fat drips away, leaving only the flavor and a mouth-watering texture. Did you feel the urge to try any?

 

Did you feel the urge to try any?

How else would I see the fat inside them?

 

How else would I see the fat inside them?

LOL! ... I didn't think this sort of thing tempted you anymore ... I have a friend who was a vegetarian for more than 30 years, until he was diagnosed with type two diabetes. His doctor told him to start obtaining his much needed protein from fish or meat, or else he'd deteriorate very quickly... he literally told him he didn't have the genes to be a vegetarian.
So he started with salmon, and after 15 days he said he felt like new ... funny thing is, he told me that after he tried steak, lamb and pork, everything tasted like chicken to him!

 

I didn't think this sort of thing tempted you anymore

What sort of thing? Ribs or grilling?
I have never grilled anything and I haven't ordered ribs for at least 20 years. Does that mean I should turn down an invitation from my family?
I was not tempted by either ribs or grilling, and after I saw inside the food, I was not tempted even more!

 

The world's best lobster rolls, from Red's Eats in Wiscasset, Maine.

 

What sort of thing? Ribs or grilling?
I have never grilled anything and I haven't ordered ribs for at least 20 years. Does that mean I should turn down an invitation from my family?
I was not tempted by either ribs or grilling, and after I saw inside the food, I was not tempted even more!

Ribs in particular... but now that you mention it, yes... grilling is not something that I think would match your pragmatic personality. Though I'd hate to think that most of the things you eat come out of a can!

 

I'd hate to think that most of the things you eat come out of a can!

I'm part farmer.
Fresh peaches this week!
Corn on the cob is 60 cents each right now. Better when they are 10 for a dollar.
One of my favorite snacks is raw broccoli stems. Nice pepper flavor in there.
My best tomato plant produced 75 pounds.
I once grew 144 broccolis and turned them into quiches.
I used to have 4 orange trees and a pink grapefruit. I can't understand why they all died after only 40 years.
When I was 4 feet tall, I never went home for lunch because I knew where to find grapes, cherries, apples, mulberries, wild onions, strawberries, and probably a few I forgot for the moment.