Bobby Flay's Grill It! - Bobby Flay [55]
Serve each chop on a large plate, topped with some of the fig mixture and drizzled with additional vinaigrette.
Port Wine Vinaigrette
Makes approximately ¾ cup
2 tablespoons olive oil
½ small red onion, finely chopped
2 cups port
½ cup dry red wine
1 tablespoon molasses
1 tablespoon honey
3 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme leaves
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup extra-virgin olive oil
1 tablespoon walnut oil
Heat the olive oil in a medium saucepan over high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the port and red wine and boil until thickened and reduced to ½ cup, about 15 minutes.
Transfer the reduced wine to a blender and add the molasses, honey, balsamic vinegar, thyme, salt, and pepper and blend until combined. With the motor running, slowly add the extra-virgin olive oil and walnut oil and blend until emulsified. The vinaigrette can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before using.
Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Spinach
Greek gyros are traditionally filled with meat (pork or lamb mixtures) that has been sliced and stacked onto an upright rotisserie where it cooks, continually basting itself. This tender meat is then shaved off into thin slices that are rolled into a grilled pita with a garlicky yogurt sauce. Sounds delicious, right? Well, it is—so much so that I wanted to make a home kitchen–friendly version. Grilled pork tenderloin marinated in Greek flavors fills the bill. I added some color to the traditional sauce with diced tomato; capers add a nice briny note. I like to serve this gyro with tender baby spinach instead of lettuce for a little extra flavor and with sweet red onions for crunch.
Serves 4
¼ cup olive oil
¼ cup dry red wine
4 cloves garlic, chopped
1 tablespoon finely chopped fresh oregano leaves
2 pounds pork tenderloin
Kosher salt and freshly ground black pepper
4 pita pockets
1½ cups baby spinach
½ red onion, thinly sliced
Yogurt-Tomato Sauce (recipe follows)
1 plum tomato, seeded and diced
Whisk together the oil, wine, garlic, and oregano in a baking dish. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
Heat your grill to high.
Remove the pork from the marinade and pat dry with paper towels and season with salt and pepper. Grill until golden brown on all sides and cooked to an internal temperature of 150 degrees F, 15 to 18 minutes. Transfer to a cutting board, tent loosely with foil, and let rest for 5 minutes before slicing into ¼-inch-thick slices.
While the pork is resting, grill the pita pockets for about 10 seconds per side. Transfer to a cutting board and slice off the top inch of each pita.
Fill each pita with sliced pork, some spinach and onion, a few spoonfuls of yogurt-tomato sauce, and a sprinkling of diced tomato.
Yogurt-Tomato Sauce
Makes approximately 1½ cups
1 pint Greek yogurt
2 cloves garlic, finely chopped
¼ cup finely grated peeled cucumber
1 plum tomato, seeded and finely diced
2 tablespoons capers, drained
2 tablespoons finely chopped fresh dill
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
Stir together the yogurt, garlic, cucumber, tomato, capers, dill, vinegar, and salt and pepper to taste in a medium bowl. Cover and let sit in the refrigerator for at least 30 minutes and up to 4 hours before serving.
potatoes
French-Style Grilled Potato Salad
“Old Bay” Grilled Steak Fries
Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese, and Aged Sherry Vinaigrette
Grilled Potatoes with Spicy Tomato Mayonnaise
Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette
Grilled New Potato Salad with Bacon and Buttermilk