Post by Paws on Sept 6, 2011 15:44:07 GMT 12.75
You guys have to try this...Heres the recipes.....
Mike Ditka's Tailgate Pork Sandwich
Chef Tom Kenny of Mike Ditka's Restaurant in Chicago is the creator of this delicious marinade and Orange Aioli. I confess I've left the pork in the marinade for up to a couple of days and I think it tastes even better. And the Orange Aioli ...
Ingredients:
Servings:
8
Units: US | Metric
2 (1 lb) pork tenderloins
Chef Toms Marinade
2 cups orange juice
1/2 cup soy sauce
1 tablespoon chopped garlic (I like a little more)
1/4 cup Dijon mustard
1/4 cup honey
1/2 teaspoon cayenne pepper
Orange Aioli
1 cup mayonnaise
1/4 cup orange juice
1 tablespoon Tabasco sauce
1/2 teaspoon sugar
1/2 teaspoon minced garlic
1/2 teaspoon prepared horseradish
2 tablespoons chopped green onions
8 kaiser rolls
2 tomatoes, sliced thinly
3 cups chopped lettuce
1 sweet onion, thinly sliced (they suggest Vidalia)
Directions:
1
In a plastic zipper bag, marinate pork tenderloins in Chef Tom's Marinade at least 8 hours, preferably overnight (and personally, I've done up to 48 hours with great results).
2
Remove pork from marinade and grill over medium heat for 15 to 20 minutes, or until internal temperature is 160 degrees F.
3
Toast kaiser rolls on the grill.
4
Slice cooked tenderloins for sandwiches.
5
Spread Orange Aioli on insides of rolls, layer pork onto the rolls, then the tomato, lettuce and onion.
6
Dig in!
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Gina's Honey Mustard Kiss Wings
Patrick and Gina Neely
Ingredients
Marinade:
1/4 cup Neely's Barbecue Sauce
1 tablespoon finely grated orange zest
1/4 cup hot sauce
1/4 cup honey
1/4 cup Dijon mustard
3 pounds chicken wing drumettes, patted dry with paper towels
Glaze:
3 tablespoons butter
1/4 cup honey
2 tablespoons Dijon mustard
4 thinly sliced green onions, for garnish
Directions
Mix the barbecue sauce, orange zest, hot sauce, honey, and Dijon together in a large bowl. Add the chicken wings and toss to combine. Cover with plastic wrap and let marinate for at least 30 minutes and up to overnight in the refrigerator.
Prepare the grill to medium direct heat.
Drain the wings from the marinade and pat dry. Grill until crisp and golden, about 8 minutes per side.
While the wings are grilling, melt the butter in a small saucepan on the grill. Whisk in the honey and mustard. Brush the glaze on the wings and allow to cook for another 2 minutes. Serve the wings mounded up on a platter sprinkled with green onions.
Suggest this adjustment:.....
Ingredients
Marinade:
1/4 cup Neely's Barbecue Sauce
1 tablespoon finely grated orange zest
1/4 cup hot sauce
1/4 cup honey
1/4 cup Dijon mustard
3 pounds chicken wing drumettes, grilled and glazed
Glaze:
3 tablespoons butter
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons corn starch
4 thinly sliced green onions, for garnish
mixed thoroughly
Grill chicken wings to done then brush with glaze and finish on grill
toss wings while still hot in the marinade and drain on rack for a few minutes to cool and dry. Serve while still hot.
I think this will turn out better for you. You might even try dredging them in corn starch then the glaze before grilling but keep a close eye on them and turn them often. Save the marinade for finishing. The flavor will still be there and the wings don't need to be tenderized so a marinade serves no purpose here. This works real well for Chinese Orange Chicken so should taste great here too!