Monthly Archives: August 2011

Pork Medallions in a Spicy BBQ Sauce

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This recipe has been modified from one served at the now closed, fantastic Cajun restaurant, “Burke’s Café.”  Their “Pork Medallions in a Spicy Molasses Sauce” was my all time favorite meal.  I was really sorry when the owners decided to retire and close.  I have taken some short cuts with the recipe, but we all think it is still fantastic – my middle son calls it “dank!”  The last time I made this, we only had about a half an hour to marinate the pork, though it would be better to marinate it for at least one to two hours before cooking.

BBQ Sauce

1/3 cup molasses

12 oz tomato sauce

¼ tsp all spice

¼ tsp cayenne pepper

1 tsp chili powder

½ tsp dry mustard

1 tsp cumin

¼ tsp ground coriander

½ tsp white pepper

6-8 garlic cloves minced

¼ cup white onion minced

2 Tbs red wine vinegar

2 Tbs lemon juice

3 Tbs Dijon mustard

Put all of the ingredients into a sauce pan on low heat to simmer; stir occasionally while the rest of the meal is being prepared.  This taste best when it simmers for a couple of hours. (Makes enough sauce for 2 – 3 lbs of pork)

Taste this before it is served and add any ingredients that suite your taste.  We frequently add more mustard or molasses as sometimes it needs a little extra sweetness or spice to make it just right.

Pork & Marinade

2 – 3 lbs of pork tenderloin cut into ¾” medallions then put them into a re-sealable plastic bag

1/3 cup soy sauce

¼ cup rice wine vinegar

¼ olive oil

¼ cup white onion minced

6 – 8 garlic cloves minced

Combine all of the ingredients for the marinade in a small bowl and then pour into the plastic bag with the pork medallions and refrigerate for 1 – 2 hours.

Cover two cookie sheets with foil turning up the edges to make a pan out of the foil.  Reserving the leftover marinade, layout pork medallions onto the foil, spacing them so that the pieces are not touching.  Slide sheets of foil off of the cookie sheets onto a hot barbeque grill. Make sure the sides stay turned up so the liquid is contained.  Pour reserved marinade over the pork and cook for about 10 minutes then flip each piece and continue to cook until they are done – depending are your grill probably another 5 or 10 minutes (internal meat temperature of 145 degrees).

Remove pieces of pork with tongs and place into a large mixing bowl. Pour in BBQ sauce and stir until all the medallions are evenly coated.

Serve over rice or maybe with one of my sweet potato recipes!

Scrambled Eggs with Chorizo Sausage

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I have always loved to make breakfast, especially eggs: egg burritos, omelets or scrambled, they all appeal to me.  When I have time I like to use whatever ingredients I can find around the house and throw something together.  This simple recipe idea came about after seeing Chorizo in the grocery store near our lake cabin in Idaho.  I read about adding sour cream to scramble eggs from the blog, www.macheesmo.com and found it to be a fantastic addition.  I plan on using it in all of my egg dishes in the future.  I will probably try different amounts and see how more or less of it affects my recipes.

Start with ½ lb of Chorizo or any type sausage you prefer (there are some really good and a little healthier, spicy chicken sausage available at many stores.)  Cook the sausage in a large non-stick frying pan on medium heat.  As the meat cooks, use a spatula to break up the sausage into small pieces, maybe about ¼”or so.  Line a plate or bowl with a few paper towels.  Using a slotted spoon transfer the sausage pieces to the plate and let the paper towels absorb some of the grease.  Remove the rest of the grease from the frying pan.

While the sausage is cooking, prepare your egg mixture.

Whisk 8 eggs in a mixing bowl until you are sure all of the yolks are broken and some air is mixed in to make them a little bit fluffy.  Mix 3 Tbs of sour cream into the eggs.  Don’t worry if it doesn’t combine all of the way, it will when the eggs are cooking.  Pour the egg and sour cream mixture into the frying pan on medium heat.  After the eggs start to solidify on the bottom of the pan, start to move the egg mixture around with a spatula to begin to scramble them.  When the eggs start to firm up and are lightly scrambled add the following ingredients:

1/2 cup prepared hot salsa or Pico de Gallo

½ cup of shredded medium cheddar cheese, or any other cheese you prefer

Salt and pepper

Optional, 2 Tbs Cholula hot sauce

Stir well and then return the sausage to the pan.

Once the eggs are cooked through they are ready to serve.  Salsa and hot sauce are good condiments to add before eating if you really like it spicy.