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RECIPES: Tim Laird's Brunch Ideas - Page 2 Print E-mail
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Written by Peter Martinez   
April 04, 2014 01:25
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RECIPES: Tim Laird's Brunch Ideas
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Maple Glazed Bacon

1 pound bacon, thick cut

½ cup maple syrup

Preheat oven to 400 degrees.

Place bacon on a baking sheet.  Bake in oven for 10 minutes.  Remove from oven and brush generously with maple syrup.  Return pan to oven for 5 minutes or desired doneness.  Transfer bacon to paper bag to drain.  Place on platter, serve immediately.

Serves 10


Bourbon Pork Tenderloin on a Baguette

¼ cup Woodford Reserve bourbon

¼ cup soy sauce

¼ cup brown sugar, packed

3 cloves garlic, minced

¼ cup Dijon mustard

1 teaspoon fresh ginger, minced or ¼ teaspoon powdered ginger

1 teaspoon Worcestershire sauce

¼ cup vegetable oil

2 1-pound pork tenderloins

1 baguette, sliced

Dijon mustard

Roasted red peppers, seeded, sliced into 20 strips

Combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce and vegetable oil in a large bowl.  Whisk until brown sugar has dissolved.  Set aside ½ cup for basting.  Place marinade and pork tenderloins in a zip-top plastic bag and place in the refrigerator overnight.  Bring to room temperature.  Grill at medium-high or bake at 350 for approximately 15-25 minutes.  Baste often while cooking.  Pork should reach 165 degrees internally.

To serve:  Spread mustard on baguette slice, top with pork tenderloin slice and roasted red pepper strip.

Serves 10–12

Tim Laird: Brunch Recipes

Pea Soup

1 tablespoon unsalted butter

2 cups leeks, chopped

1 cup yellow onion, chopped

4 cups low-sodium chicken broth

2 10-ounce packages frozen peas

¼ cup fresh mint leaves, chopped

1 teaspoon Kosher salt

½ teaspoon ground black pepper

Non-fat plain yogurt (preferably Greek-style), for garnish

Chopped chives, for garnish

Hot sauce, for garnish

Heat the butter in a large saucepan. Add the leeks and onion, then cook over medium-low heat for 8-10 minutes, until the onions are soft. Add the chicken broth. Increase the heat to high, and bring to a boil. Add the peas and cook for 3-5 minutes, until the peas are tender. Remove from the heat and add the mint, salt, and pepper.

Purée the soup in batches. Place 2 cups of soup in a blender, purée on low speed. Hot liquids expand so be careful, put a kitchen towel over the blender lid for safety. Pour the soup into a large bowl and repeat until all of the soup is puréed. Pour the soup into serving dishes or mini martini glasses and top with yogurt, chives and hot sauce.

Serves 6

Note: This soup can be served hot or cold.

Tim Laird: That's Entertaining

More information at Tim Laird's facebook page.

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Last Updated on April 07, 2014 01:30
 


 

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