On the show Aug 30th is Huskers great Clester Johnson and Chef Chris Morgan with on going to be talking tail gate cooking and see what Chris thinks of my new recipe!
BBQ Pork with Mustard Apricot Maker Mark Bourbon sauce.
BBQ Sauce
3 tablespoons olive oil
1/4 cup diced onions
2 cloves garlic , minced
3 tablespoons cider vinegar
1/2 cup whole grain mustard
1/4 cup dijon mustard
3/4 cup apricot fruit sweetand perserves
1 tablespoon bourbn, Makers Mark
Pork
2 pounds pork shoulder, cut 1" thick
olive oil spray
salt and pepper
1. Heat olive oil in skillet add onion and garlic and cook until soft. Add cider vinegar and simmer 3 min stirring to make use onion and garlic do not burn
2. Add mustards and apricot perserves and stir until all in melted together, take off heat add bourbon.
3. Pork
4. Stray each side of pork steaks with olive oil spray and sprinkle with salt and pepper.
5. On a very hot grill sear each side of pork for 1 1/2 min on each side. Turn one side of grill off (under the pork, so it is now indirect heat) Brush on BBQ sauce close cover and cook 10 min, turn pork over and brush with the BBQ sauce close cover and cook for 10 min. Take off pork when temp is 145 degrees. Let rest and serve with the BBQ sauce on the side.
Cucumber and tomato julienne with Feta Cheese
by Judy Gilliard
This dish becomes oh so elegant just by placing it in a Martini Glass
2 large English cucumbers, julienne
2 medium tomato's, seeded and cut julienne
5 ounces Feta cheese
1 teaspoon red chili flakes
1/3 cup rice wine vinegar
1. To Julienne the cucumber is to slice into very thin matchstick-like pieces. Food is first cut into 1- to 2-inch sections, and then sliced into 1/8-inch wafers. The wafers are then stacked on top of each other and cut into 1/8-inch matchstick-size pieces. Or if you have my favorite gadget that you looks like a vegetable peeler, but is a julienne slicer. If you would rather you can simply slice them thin on the angle!
2.
To julienne the tomatoes cut them in half and scoop out the seeds with a spoon, then slice in little strips.
3. In a large bowl, combine all ingredients. Serve immediately in martini glasses.
5. The cucumbers, tomatoes, and Feta cheese are all found at the Village Point Farmers Market.
Warp Drive Chocolate Pie
This recipe comes from listener Frank Reid
It is an extremely simple recipe with incredible results.
Warp Drive Chocolate Pie
1 12oz pack of chocolate chips
5 Egg yolks
3 tablespoons spoons Brandy, Kailua or Grand Marnier
1 1/2 cups heavy cream
8" Oreo cookie or graham cracker crust
Blend in blender first 3 ingredients on low 1 minute. Heat cream just to boiling, pour
into blender, blend on high 1 minute. Pour into crust, chill, uncovered 3
hours in the refrigerator.
The hot cream melts the chocolate and cooks the egg yolks. Cut into 1 inch
slices. I sometimes drizzle it with a fresh raspberry marmalade or puree
(only with brandy).
© 2008