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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.
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
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.
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.
Note: This soup can be served hot or cold.
More information at Tim Laird's facebook page.