Post by arkansasdon on Jul 12, 2009 2:20:09 GMT 12.75
2 tblspn Olive Oil
1 large Onion, peeled & chopped finely
2 cloves Garlic, peeled & minced
10 oz Chicken Broth
10 oz Beef broth
¾ cup Peach “Jelly” Preserves
1 Chipotle Chile Pepper in Adobo Sauce, minced
2 tblspns Adobo Chile Sauce, from canned Chipotle Chiles
1 ½ tblspn Lemon Juice, fresh squeezed is better (1 whole lemon)
2 ½ teaspns Corn Starch , mixed with tblspn cold water
Salt & Pepper to taste
1 large Wild Hog Tenderloin, season with salt & pepper or my Southwest seasoning.
Heat 2 tblspn olive oil in sauce pan. Sauté the onion until tender and slightly yellows in color. Add garlic and sauté for a minute, add chicken & beef broth, peach “jelly” preserves chipotle chile with adobo sauce & lemon juice. Bring to a boil, then reduce heat to medium low and simmer, uncovered for about 5 minutes. Stir in cornstarch & water mixture into sauce and continue to cook, stirring until sauce tightens up “thickens”. Add salt & pepper to taste.
Pre-heat oven to 400 degree’s trim wild hog tenderloin. Season with salt & pepper or southwest seasoning. Heat about 1 to 2 tblspns olive oil in large oven proof skillet over high heat. Sear “brown” the tenderloin on all sides. Put oven proof skillet in oven and roast the tenderloin to 160 on meat thermometer or about 25 to 30 minutes depending on the size of the wild hog tenderloin. Remove tenderloin from oven & let rest, about 15 minutes. Then slice ½” size medallions, spooning the chipotle chile sauce over the tenderloin slices.
Southwest Seasoning
2 tblspns Paprika
2 tblspns Ancho Chile Powder
½ teaspn Chipotle Chie Powder
1 tblspn Dried Oregano
1 tblspn Black Pepper
1 tblspn Salt
1 teaspn Garlic Powder
1 teaspn Onion Powder
½ teaspn Ground Cumin
½ teaspn Mc Cormicks Grill Mates “Mesquite Flavor”
Combine all ingredients together
Honey Green Beans
2 tablespoons butter or margarine, softened
1 tablespoon honey
2 pounds green beans, trimmed & washed
2 tablespoons sliced almonds, toasted
Mix butter and honey; set aside.
Bring to boil in cup of water, add salt. Add green beans to salted boiling water. Boil uncovered 5 minutes. Cover and boil 5 to 10 minutes longer or until crisp-tender; drain.
Toss beans and honey mixture
1 large Onion, peeled & chopped finely
2 cloves Garlic, peeled & minced
10 oz Chicken Broth
10 oz Beef broth
¾ cup Peach “Jelly” Preserves
1 Chipotle Chile Pepper in Adobo Sauce, minced
2 tblspns Adobo Chile Sauce, from canned Chipotle Chiles
1 ½ tblspn Lemon Juice, fresh squeezed is better (1 whole lemon)
2 ½ teaspns Corn Starch , mixed with tblspn cold water
Salt & Pepper to taste
1 large Wild Hog Tenderloin, season with salt & pepper or my Southwest seasoning.
Heat 2 tblspn olive oil in sauce pan. Sauté the onion until tender and slightly yellows in color. Add garlic and sauté for a minute, add chicken & beef broth, peach “jelly” preserves chipotle chile with adobo sauce & lemon juice. Bring to a boil, then reduce heat to medium low and simmer, uncovered for about 5 minutes. Stir in cornstarch & water mixture into sauce and continue to cook, stirring until sauce tightens up “thickens”. Add salt & pepper to taste.
Pre-heat oven to 400 degree’s trim wild hog tenderloin. Season with salt & pepper or southwest seasoning. Heat about 1 to 2 tblspns olive oil in large oven proof skillet over high heat. Sear “brown” the tenderloin on all sides. Put oven proof skillet in oven and roast the tenderloin to 160 on meat thermometer or about 25 to 30 minutes depending on the size of the wild hog tenderloin. Remove tenderloin from oven & let rest, about 15 minutes. Then slice ½” size medallions, spooning the chipotle chile sauce over the tenderloin slices.
Southwest Seasoning
2 tblspns Paprika
2 tblspns Ancho Chile Powder
½ teaspn Chipotle Chie Powder
1 tblspn Dried Oregano
1 tblspn Black Pepper
1 tblspn Salt
1 teaspn Garlic Powder
1 teaspn Onion Powder
½ teaspn Ground Cumin
½ teaspn Mc Cormicks Grill Mates “Mesquite Flavor”
Combine all ingredients together
Honey Green Beans
2 tablespoons butter or margarine, softened
1 tablespoon honey
2 pounds green beans, trimmed & washed
2 tablespoons sliced almonds, toasted
Mix butter and honey; set aside.
Bring to boil in cup of water, add salt. Add green beans to salted boiling water. Boil uncovered 5 minutes. Cover and boil 5 to 10 minutes longer or until crisp-tender; drain.
Toss beans and honey mixture