A Semiquincentennial Meal

A menu for the 250th anniversary of the declaration of independence based on the American food Mark Twain craved while travelling overseas:

Mark Twain's list of American Food

Flying Lemonade - Z

Appetizer:

Crispy Smashed Potatoes and Ketchup - J & K

Main:

Grilled Coffee Rubbed Pork Tenderloin - B & A

Arugula, Radish, Mint and Pea Salad - L & T

Succotash - T & J

Dessert:

Apple Dumplings - Z & K

BBQ Coffee-Crusted Pork Tenderloins With Redeye BBQ Sauce

Source - Schneider Family Recipe

BBQ Coffee-Crusted Pork Tenderloins With Redeye BBQ Sauce

Ingredients

1 1⁄2 lbs pork tenderloin (2 to 3 tenderloins)

For the rub

4 tablespoons ground coffee

4 teaspoons coarse salt (kosher or sea)

4 teaspoon dark brown sugar

2 teaspoons sweet paprika

1 1/4 teaspoon fresh ground black pepper

1 1/4 teaspoon garlic powder

1 1/4 teaspoon onion powder

3/4 teaspoon ground cumin

3/4 teaspoon ground coriander

3/4 teaspoon unsweetened cocoa powder

2 tablespoons canola oil

For the Redeye BBQ Sauce

1 Tbs Butter

1 slice bacon, finely chopped

1⁄2 medium onion, finely chopped

3⁄4 cup brewed strong coffee (or espresso)

3⁄4 cup ketchup

1⁄4 cup Worcestershire sauce

1⁄4 cup heavy cream

2 tablespoons Dijon mustard

2 tablespoons molasses

2 tablespoons brown sugar

coarse salt & freshly ground black pepper (kosher or sea)

Method

1. Place a tenderloin on your work surface. Remove the silver skin (the thin, translucent, sinew-like covering on the outside) by using a knife to trim it away from the meat. About 3 inches from the end of the tail (the skinny end), make a crosswise cut, slicing about halfway through the meat. This will enable you to fold the tail back over the rest of the roast, giving the tenderloin a roughly cylindrical shape which will help it cook more evenly. Tie the tail in place with butcher's string. Repeat with the remaining tenderloin(s). Place the tenderloins in a baking dish.

2. Place the coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle this rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle the oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.

3. Set up the grill for direct grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.

4. When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all). To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees F.

5. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Remove and discard the strings, then slice the tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side.

For the sauce:

Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.

Arugula, Radish, Mint and Pea Salad

America's Test Kitchen

Arugula, Radish, Mint, and Pea Salad

Ingredients:

1 cup chopped fresh mint
6 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup mayonnaise
1/4 cup dijon mustard
12 ounces baby arugula
20 radishes, trimmed and sliced thin
2 cups peas - fresh or thawed if frozen
Salt and pepper

Method:

Whisk mint, vinegar, oil, mayonnaise, and mustard together in bowl until combined.

Toss arugula, radishes, and peas together in large bowl. When ready to serve, toss with dressing until combined. Season with salt and pepper to taste. Serve.

Herbed Summer Succotash

 Gourmet Magazine - August 1999

Herbed Summer Succotash

Ingredients:

1/3 pound bacon (about 6 slices)
1.5 pound fresh shell beans in pod or 1.5 cup frozen baby lima beans (or your favorite variety of fresh shelling beans such as edamame or butter beans)
1.25 pound cherry tomatoes (about 2 pints)
6 ears corn
1.5 small or 1 large Vidalia onion or other sweet onion
1 large garlic clove
2 tablespoons olive oil
1.5 tablespoon Sherry vinegar
1/3 cup packed small fresh basil leaves
1/3 cup packed small fresh arugula leaves

Method:

In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Pour off all but 1.5 tablespoon bacon fat from skillet and set skillet aside. (Or, for a richer version, leave all the bacon fat in and don't add the oil later.)

Shell fresh beans if using. In a small saucepan of boiling salted water cook beans, covered, over moderate heat, stirring occasionally, until just tender, about 5 minutes. In a sieve drain beans and rinse under cold running water to stop cooking.

Cut larger cherry tomatoes in half. Working over a bowl to catch the juices, cut corn kernels from cobs. Chop onion and mince garlic.

Add oil to bacon fat in skillet and cook onion over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add tomatoes, corn, and vinegar and cook, stirring, until tomatoes just begin to lose their shape. Remove skillet from heat and gently stir in beans and half of bacon. Cool succotash to room temperature and gently stir in basil, arugula, and salt and pepper to taste.

Roasted Smashed Potatoes and Ketchup

 Source - Cook's Illustrated Magazine / Nov - Dec 2010

This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Watch the potatoes carefully in the last 20-30 minutes - they should be well-browned and crispy but not burnt (it may be necessary to remove smaller potatoes that are done early).  A potato masher can also be used to “smash” the potatoes.

Ingredients:

4 pounds small Red Bliss potatoes (about 30 - 35), scrubbed (see note)
3/4 cup tablespoons extra-virgin olive oil
2 teaspoon chopped fresh thyme leaves
Kosher salt and ground black pepper

Equipment:

3 rimmed sheet pans, or 2 rimmed pans and a potato masher (or something else that can smash potatoes flat!)

Method:

1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheets, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Switching pans half way through cooking time, cook on bottom and middle rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

2. Using 6 Tbs oil, drizzle 3 tablespoons oil over each pan of potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. 

Sprinkle pans with thyme leaves and season generously with salt and pepper; using 6 tablespoons oil, drizzle each pan evenly with 3 tablespoons. 

Roast first pan of potatoes on top rack 15 minutes. After 15 minutes, transfer pan to bottom rack to continue to roast until well browned, 20 to 30 minutes longer. Meanwhile, place the second pan on the top rack to roast for 15 minutes.  After 15 minutes, transfer second pan of potatoes to the lowest available rack and continue to roast for 20-30 minutes.  As potatoes finish roasting, transfer them to a serving dish and keep warm.  Serve as appetizer with Ketchup.

New Nosh Now

First Course:

Cauliflower and Watercress Salad - T & J

Main:

Jerusalem (Israeli) Salad - L & T

Broccoli Kugel - J & K

Kibbeh - Z & K

Dessert:

Cloud Cake - B & A

Broccoli Kugel

Inspiration

Broccoli Kugel

Ingredients

1 tablespoon extra virgin olive oil, plus more for greasing
1 large onion diced
6 cups of broccoli florets finely chopped
¼ cup raw quick cooking oats or potato starch
3 large eggs lightly beaten
½ cup chopped fresh parsley
½ cup chopped fresh dill
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Method

Preheat the oven to 400°F. Grease a 9-inch pie plate with olive oil.

Heat oil in a sauté pan over medium-high heat.  Add onions and sauté until translucent, about 5 minutes, and transfer to a large  mixing bowl.  Add broccoli, oats, eggs, parsley, dill, salt, and pepper, stir and let sit for 5 minutes.  Poor kugel mixture into prepared pan.

Bake at 400°F for 1 hour, until golden on the top.