Fix, Freeze, Feast - Kati Neville [43]
2. Prepare a medium-low fire in a gas or charcoal grill.
3. Thread pork pieces onto skewers. Grill, turning occasionally and basting as desired, 15 to 18 minutes until thoroughly cooked. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
When I have trouble thinking of something to make for company, I often return to this favorite. The recipe is just as delicious with chicken breast or a tender cut of beef such as sirloin. My family regularly enjoys brown rice, but they insist that this dish is better with white. Steamed vegetables complete the meal. —LT
RAGING GARLIC PORK STIR-FRY
MAKES 4 ENTRÉES, 4 – 6 SERVINGS EACH
1 PORK LOIN (ABOUT 8 POUNDS; DO NOT USE TIED PORK LOIN ROAST)
1½ cups soy sauce
½ cup white wine vinegar
2 tablespoons sugar
8 teaspoons minced garlic (about 24 cloves)
1 teaspoon (or to taste) crushed red pepper flakes
4 large onions, cut into 2-inch pieces
4 large green bell peppers, cut into 2-inch pieces
4 one-gallon freezer bags, labeled
12 one-quart freezer bags
ON HAND FOR COOKING EACH ENTRÉE
2 teaspoons vegetable oil
½ cup cornstarch
1. Rinse and trim loin as desired. Cut pork into bite-size cubes; divide evenly among four of the 1-quart bags. Seal.
2. Whisk together soy sauce, vinegar, and sugar in a medium bowl. Divide the marinade evenly among four 1-quart bags. Into each bag of sauce measure 2 teaspoons garlic and ¼ teaspoon crushed red pepper. Seal.
3. Divide onions and bell peppers evenly among the remaining 1-quart bags. Seal.
4. Into each of the 1-gallon bags, place a bag of pork, a bag of sauce, and a bag of peppers and onions. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Pour off and discard any accumulated liquid from the bag of pork. Add ½ cup cornstarch; seal bag and shake to coat the meat.
3. Heat oil in a large skillet over medium-high heat. Add pork and stir-fry until thoroughly cooked, about 10 minutes. Add vegetables and sauce. Stir-fry just until vegetables are tender crisp.
Honey and bourbon are the main attractions in this sassy dinner production. Clearly not a coat-and-tie dish, it’s great for a casual cookout with family and friends. This recipe makes ample marinade for a pork loin weighing up to 9 pounds. —KN
STICKY DRUNK PIG ON A STICK
MAKES 3 ENTRÉES, 6 – 8 SERVINGS EACH
1 PORK LOIN (ABOUT 8 POUNDS; DO NOT USE TIED PORK LOIN ROAST)
1½ cups bourbon
1½ cups soy sauce
1½ cups lemon juice
1½ cups honey
3 tablespoons olive oil
1½ cups chopped onion (about 1 large)
3 tablespoons minced ginger
3 teaspoons minced garlic (about 9 cloves)
¾ teaspoon black pepper
3 one-gallon freezer bags, labeled
ON HAND FOR COOKING EACH ENTRÉE
10–12 (9-inch) wooden or metal skewers
1. Rinse and trim loin as desired. Cut pork into 1-inch cubes; divide evenly among freezer bags.
2. Whisk bourbon, soy sauce, lemon juice, honey, and oil in a medium bowl. Divide the marinade evenly over the pork. Into each bag measure ½ cup onion, 1 tablespoon ginger, 1 teaspoon garlic, and ¼ teaspoon pepper.
3. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator. If using wooden skewers, soak them in water while meat is thawing.
2. Prepare a medium-low fire in a gas or charcoal grill.
3. Thread pork pieces onto skewers. Cook 15 to 18 minutes, turning occasionally and basting as desired, until thoroughly cooked. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
COMMUNITY COOKING
One of the benefits of participating in a cooking club is sharing costs. Take the bourbon in this recipe. If you had to buy it yourself, you might skip making this dish entirely. But you may be tempted to try it if you’re splitting the bill. For more discussion of cooking communities and their benefits, see page 214.
Come home and enjoy this Mediterranean-style roast after a busy day. Slow cooking your main dish leaves you a little extra time for finishing touches: a roasted head of garlic to spread on a fresh baguette, fresh mozzarella