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Ingredients: 1 Tablespoon(s) Chili powder 1/4 Teaspoon(s) Ground cumin 1/4 Teaspoon(s) Salt 1/4 Teaspoon(s) Dry oregano, crushed 1 Clove garlic, minced 1 1/2 Pound(s) Lean pork tenderloins 1 large Sweet onion Directions: Combine chili powder, cumin, salt, oregano and garlic in small mixing bowl. sprinkle spice mixture over meat, pressing into surface. Arrange coals for indirect cooking. Place meat on grill, cover and grill for 30 to 45 minutes until thermometer registers 160 degrees. Spray onion slices with olive oil cooking spray and place on the grill rack over coals last 10 to 15 minutes of grilling time. Slice pork and serve pork and grilled onions with Corn and Black Bean Salsa. Nutrition Facts Amount Per Serving: Calories 152 - Calories from Fat 39 Percent Total Calories From: Fat 26%, Protein 65%, Carbohydrate 10% Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 67mg, Sodium 156mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 360 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
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Combine the olive oil and lemon juice and zest in a small saucepan and place over medium heat. Bring to a near boil, remove from heat, and pour into a bowl. Immediately add the marjoram bunch and limoncello, cover, and Pickled beet and onions Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook unt Amber onions Cook onions in boiling water until barely tender when pierced (about 15 minutes). Drain and let cool briefly; then trim ends and peel. Pour into a shallow 1 1/2 quart baking dish. Melt butter in a small pan over medium heat. Add honey, tomato juic Barbecued beef jerky Cut beef into strips 1/2 inch thick. Combine all marinade ingredients in a large glass baking dish. Add strips of beef, cover and refrigerate overnight. Drain beef slices. 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Add meats, coat well and marinate 2 hours minimum, turning regularly to impregnate mea Barbecued scallops hoisin Scallops and red pepper are skewered and brushed with a Hoisin-inspired barbecue sauce before being char-grilled for an Oriental flavor sensation. 1. Alternately thread the red pepper and scallops on wooden skewers, beginning and ending with peppe Roasted and smoked sweet onions Create a 10x14" roasting pan with at least 2 layers of heavy-duty aluminimum foil by bending the edges up into 2" high sides and crimping the corners to hold them in place. Lay the onions in the pan, cut-side up. Combine the olive oil, v Whole roasted onions Preheat oven to 375F degrees. Place onions, 5 to 6 at a time, in single line on a sheet of foil. Roll foil up so that onions remain in a single line; wrap tightly. Place on a baking sheet. Bake in preheated oven for 40 to 45 minutes or until ten Oven-fried pork chops Trim fat from meat. Pour margarine into a 13X9X2-inch baking pan. Combine egg, milk, and pepper. Crush the stuffing mix. Dip chops into egg mixture. Coat with stuffing mix. Place in pan. Bake at 425F degrees for 10 minutes. Turn chops. Bake about Catalan sautee of calamari (squid) in onions Clean calamari and cut tubes crosswise into 1/2-inch rings. Dry calamari on paper towels and reserve. In a medium frying pan, heat 1 tbsp. oil over medium-high heat. Add the calamari and sauté until the rings turn opaque white, approximately 30 seconds Barbecued scallops with saffron couscous Chef Roelant garnished this dish with fresh fruit and parsley. Combine first 5 ingredients in a bowl, stir well. Arrange scallops in a single layer in a 1-1/2-quart casserole, spoon about 6 tablespoons ketchup mixture over scallops. Cover and chill 30 min Apple and pork curry * The cooking apple should be peeled and sliced, the pepper should be seeded and cut into thin strips. In a heavy frypan, heat oil over medium-high heat. Cook pork chops until browned on both sides and almost cooked through, remove from pan and se Barbecue pork ribs Coming catsup, brown sugar, vinegar, dry mustard, chili powder, water, salt, paprika, and worcestershire sauce in a small saucepan over medium heat. Cook, uncovered, until sauce thickens slightly, about 15 minutes. Let cool to room temperature. Grilled salmon cakes with lemon mayonnaise Whisk 1 cup mayonnaise, 2 minced green onions, lemon juice, and grated lemon peel in small bowl to blend. Season lemon mayonnaise to taste with salt and pepper and set aside. Combine remaining 4 green onions and chopped parsley in food processor; blend un Barbecued salmon with field greens For the rub: Combine the chili, garlic and onion powders, the sugar, salt, allspice, cumin, white pepper and paprika in a food processor until thoroughly mixed. Sprinkle all but 1 1/2 tablespoons of the rub on all sides of the salmon. Let fillets Barbecued-pork sandwiches 1. Heat oven to 325°F. 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