Bobby Flay's Grill It! - Bobby Flay [50]
2 tablespoons mild curry powder
1 teaspoon ground cinnamon
2 star anise
6 purple plums, pitted and coarsely chopped
2 tablespoons soy sauce
¼ cup light brown sugar
2 tablespoons honey
Kosher salt and freshly ground black pepper
12 medium shiitake mushrooms, stems removed
3 tablespoons finely chopped fresh chives
Heat 3 tablespoons of the oil in a large nonreactive saucepan over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the Thai chiles, garlic, and ginger, and cook for 1 minute. Add the curry powder and cinnamon and cook for 2 minutes. Add the star anise, plums, soy sauce, brown sugar, honey, and 1 cup water and cook, stirring occasionally, until the plums become very soft and the sauce thickens, 20 to 30 minutes. Remove from the heat and let cool slightly.
Transfer the plum mixture to a food processor, season with salt and pepper, and process until smooth. Strain into a bowl and let cool to room temperature.
Heat your grill to high.
Brush the mushrooms on both sides with the remaining 3 tablespoons oil and season with salt and pepper. Place the mushrooms on the grill, cap side down, and grill until golden brown, 3 to 4 minutes. Turn over and brush with the plum glaze. Continue grilling and brushing with the glaze until the mushrooms are just cooked through, about 5 minutes longer.
Transfer to a platter and sprinkle with the chives.
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Many people tend to think of pork as a fatty, unhealthy choice. Maybe that’s because so many of us would name bacon as our favorite form of pork? Whatever the reason, it’s simply not true. The pork raised in this country today is leaner and healthier than ever before with meat that is predominately tender and delicately flavored. So it’s good for you (bacon aside), generally inexpensive, always available…and delicious! If you grew up on pork chops broiled so dry that no amount of applesauce could ease them down your throat and have been holding a grudge against them ever since, you might want to give pork another shot.
One factor for the dry pork of our youth was the fear of trichinosis, a parasite killed at high temperatures. While I wouldn’t go so far as to say that it has been eradicated, today’s pork can be safely cooked to a lower internal temperature. (The very young, very old, people with compromised immune systems, and pregnant women should, however, continue to have their pork cooked according to the FDA guidelines.) Pork served at medium doneness will be incomparably more juicy than that cooked to well done. Pork today just doesn’t have enough fat to remain juicy past medium, so unless you like chewing for hours on one bite, don’t overcook your pork. And remember, the pork will continue to cook—coming up in temperature as many as 10 degrees when resting, so allow for that when calculating doneness.
Like beef tenderloin, pork tenderloin is soft and mild in flavor. I love to pair it with rubs to create a crusty, dynamic texture and add tons of flavor. That’s one of the biggest reasons that grilling is my cooking method of choice when cooking pork. Even without the added bonus of a rub, the grill’s direct heat transforms pork by giving it a beautifully charred and crusty exterior. Cooked propertly (a.k.a. not for too long!), the inside will stay tender and succulent while the outside garners a gorgeous crust. Grilling instantly adds its distinct flavor and additional texture to pork—why would you want to cook it any other way?
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