Wood Grilled Boneless Pork T Bone

  1. Prepare the grill for cooking over direct heat with medium-hot charcoal.
  2. Lightly oil the grill rack and grill the "T" Bones, turning over once, until cooked to desired doneness, approximately 6 to 9 minutes.
  3. Season with salt, pepper and cumin.
  4. Baste with pork stock.
  5. Transfer to a clean platter and let stand for 5 minutes.
  6. Serve with Grapefruit Emulsion, Roasted Beets, and Fennel Mashed Potatoes.
  7. 1 pound pork bones
  8. 2 roasted pig ears
  9. 1 bunch fresh thyme
  10. 1 sprig fresh rosemary
  11. 1 onion
  12. 1 carrot
  13. 1 rib celery
  14. 1 bulb garlic
  15. 1 tomato
  16. 2 bay leaves
  17. 2 cups red wine
  18. 1 gallon water
  19. Salt and pepper
  20. Roast all the bones and vegetables in a 400 degree F oven for approximately 20 minutes, or until brown.
  21. Remove the bones from the roasting pan, discard the grease, and deglaze with the wine.
  22. Combine all ingredients in large stock pot except for salt and pepper.
  23. Skim the impurities from the top of the stock, as needed.
  24. Cook at a simmer for 6 to 8 hours.
  25. Strain and reduce to desired thickness.
  26. Season with salt and pepper.
  27. 1 cup fresh grapefruit juice
  28. 1 tablespoon lecithin (found in health food stores)
  29. 1/2 cup soy milk
  30. 3/4 cup plus 2 tablespoons vegetable stock
  31. 1 tablespoon sour cream
  32. Kosher salt
  33. Heat the grapefruit juice in a small saucepan over medium heat for 2 minutes.
  34. Stir in the lecithin and soy milk.
  35. Add the 3/4 cup stock, sour cream, and salt.
  36. Bring to a simmer.
  37. Froth the sauce with a hand blender.
  38. Season with additional salt, if needed.
  39. 1 1/2 to 1 3/4 pounds beets, trimmed and halved
  40. 2 tablespoons olive oil
  41. 1/2 teaspoon coarse salt
  42. 1/4 teaspoon black pepper
  43. 1/2 cup orange juice
  44. 2 green cardamom pods
  45. Preheat the oven to 425 degrees F.
  46. Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes.
  47. When they are cool enough to handle, remove the skins and slice the beets.
  48. Place the beets in a small pot; reheat with the remaining olive oil, orange juice, cardamom, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  49. 2 tablespoons cooking oil
  50. 1 fennel bulb, trimmed, quartered, cored, thinly sliced crosswise
  51. 1/2 teaspoon fennel seeds, toasted and crushed
  52. 1 clove garlic
  53. Salt and white pepper
  54. 1/4 cup Pernod
  55. 1 cup (or more) heavy cream
  56. 2 pounds russet potatoes, peeled, cut into 2-inch pieces
  57. 2 tablespoons (1/4 stick) butter
  58. 1 cup spinach puree
  59. Heat the oil in a heavy large skillet over medium heat.
  60. Add the sliced fennel bulb, crushed fennel seeds, and garlic, stir to coat.
  61. Sprinkle with salt and pepper.
  62. Reduce heat to low, cover, and cook until the fennel is tender but not brown, stirring often.
  63. Remove the pan from the heat and deglaze with Pernod.
  64. Add heavy cream and puree the mixture.
  65. Strain and let steep about 20 minutes.
  66. Place the potatoes in a large saucepan.
  67. Cover with cold water and bring to boil.
  68. Reduce heat to medium and boil until potatoes are tender, about 15 minutes.
  69. Drain.
  70. Return potatoes to pan; cook over medium heat until no liquid remains.
  71. Mash potatoes.
  72. Add fennel mixture and butter to potatoes and mix until creamy.
  73. Season with salt and pepper.
  74. Add spinach puree just before serving, adding color to the dish but not to overpower the fennel.

vegetable oil, t, salt, black pepper, ground cumin, pork stock, emulsion, beets, fennel mashed potatoes

Taken from www.foodnetwork.com/recipes/wood-grilled-boneless-pork-t-bone-recipe.html (may not work)

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