Archive for the 'on the grill' Category

12 Days: Grilled Sweet Potatoes with Orange Maple Butter

Grilled Sweet Potatoes 1 12 Days: Grilled Sweet Potatoes with Orange Maple Butter

Sweet potatoes: I’m a fan. Also: butter, and maple syrup, and orange – getting them all together on one plate makes me happy. The warm orange-infused maple butter, which takes all of two minutes to get going in a small saucepan, could be drizzled over split roasted sweet potatoes, but grilling them adds a slightly charred, smoky flavour that seems well suited to fall and winter, even though grills tend to be summer appliances.

Whether they’re labeled yams or sweet potatoes, go for the smaller, longer ones, so that they don’t take forever to cook through to the middle. All you need to do is toss them in a pot whole and cover them with water – you bring the lot to a boil and let it go for about half an hour, until the potatoes are tender. This part can be done ahead of time, if you want to get a head start on dinner, or have minimal prep work once the roast or turkey is out of the oven.

sliced sweet potatoes 12 Days: Grilled Sweet Potatoes with Orange Maple Butter

So the tender sweet potatoes are sliced into thick slabs, then grilled – I brushed these with a little oil first – send your husband outside (he may need a jacket) if you don’t have a super sleek indoor grill (I don’t) – and if you do happen to have one, they’ll grill on both sides, and you won’t even need to hover with tongs. They’re already cooked, so you just need some nice char marks. Four minutes.

grilling sweet potato 12 Days: Grilled Sweet Potatoes with Orange Maple Butter

At some point, lob a chunk of butter and a few glugs of maple syrup into a small saucepan and grate some orange zest in as it comes to a simmer; don’t add juice, or it will wind up too runny, and you want the maple butter to stay on your potatoes. Trust me.

sweet potato syrup 12 Days: Grilled Sweet Potatoes with Orange Maple Butter

London Drugs asked me to help get the word out about their selection of kitchen appliances for the holidays, and I’m happy to, having stopped in on many occasions for an emergency hot plate/deep fryer/coffee grinder. I love that you can do all your Christmas shopping at the drugstore, and pick up things like a KitchenAid Stand Mixer and Rose’s Lime Cordial (they have an awesome selection of British imports) along with your toothpaste and toilet paper.

Grilled Sweet Potatoes 2 12 Days: Grilled Sweet Potatoes with Orange Maple Butter

This recipe is well suited to the Tfal Optigrill – a gadget I don’t have, but will be cooking with at an event next week – it’s like a panini press extreme, able to do things like burgers and chicken and even steaks – with a cooking sensor that gauges the thickness of whatever it is you’re cooking. Which isn’t quite as important when you’re doing slabs of sweet potato.

And London Drugs has offered up a $100 gift card so that one of you can go shopping – for yourself or someone you love a lot – and pick up a fun new kitchen toy. Something fun and gadgety, like an Actifry, or classic, like the aforementioned stand mixer, or festive, like a Breville Waffle Maker (want!), or fancy, like the brushed stainless steel Cuisinart Countertop Steam Oven, or newfangled, like a Breville Fast Slow Cooker (electric pressure cooker). So many fun kitchen toys, so little time.

To enter to win the $100 LD gift card, leave a comment here. I want to know what you’re making for the holidays!

Grilled Sweet Potatoes with Orange Maple Butter

Sweet potatoes can be boiled in advance and then kept in the fridge in their skins until you’re ready for them – a quick turn on the grill and they’re ready in under 5 minutes.

3-4 small-medium dark fleshed sweet potatoes
olive or canola oil, for brushing
¼ cup butter
¼ cup pure maple syrup
finely grated zest of half an orange (a teaspoon or so)

Put the potatoes whole into a large saucepan or small pot, cover with water and bring to a simmer. Cook for 20-30 minutes, until just tender when poked with a knife. Pull them out of the water and set aside until they’re not steaming hot. Meanwhile, heat the butter, maple syrup and orange zest in a small saucepan until melted and smooth.

Cut them, with their skins on, into thick slices or lengthwise into quarters. Brush with oil and cook on a preheated grill, turning with tongs, for a few minutes, or until char-marked (and heated through if you cooked them ahead). Serve the grilled potatoes warm, drizzled with maple butter.

Serves 6.

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November 15 2013 | on the grill and veg | 141 Comments »

Bourbon-Molasses Pork Tenderloin

Bourbon pork tenderloin Collage Bourbon Molasses Pork Tenderloin

Things are growing around here – no doubt because the regular rain showers interspersed with blasts of sun is taking care of the garden more consistently than I ever have. And having previously lived with a sad and severely balding back lawn, ravaged by kids and peed on by dogs, we’ve managed to bring it (almost) back to life with copious quantities of grass seed and a strategically placed monkey statue, rescued from a friend’s flooded basement and brought home to clean, to keep the birds from eating all of it. (The seed, that is.) Which is all to say it’s worth sitting in the back yard again this year.

bourbon pork tenderloin 3 Bourbon Molasses Pork Tenderloin

I was craving something sticky-sweet and grilled, preferably something made of pig, something like ribs, only leaner but no less sticky. Molasses and bourbon did the trick, along with fresh garlic and ginger and grainy mustard and soy sauce for saltiness. Molasses is often overlooked for savoury dishes, but I find myself using it more and more for marinades and sweet barbecue sauces – it goes particularly well with pork. (Crosby’s has a great selection of free e-book downloads here.) And speaking of pork, a tenderloin is perfect for grilling; its long, thin shape means it doesn’t take too long on the grill, and it has great flavour and texture.

Tofino Collage Bourbon Molasses Pork Tenderloin

I made two, so that the second could be sliced thin and made into grilled molasses-bourbon pork sandwiches with arugula on a long, buttered baguette, to pack for a road trip. Picnics by the side of the road, at a picnic table in the trees or planted on a big rock with your feet in the river, are the best, aren’t they? or on the soft sand at the beach? Of course, grilled molasses-bourbon pork sandwiches are just as tasty planted on the grass in your own back yard.

bourbon pork tenderloin 1 Bourbon Molasses Pork Tenderloin

This recipe is pretty simple – pour the marinade ingredients into a big zip-lock bag, add the pork, seal it and leave it in the fridge overnight (or freeze it ahead of time – the marinade will protect the pork from freezer burn) – when you take the meat out to grill, you could simmer the remaining marinade on the stovetop – let it cook for a few minutes, which will cook it through and thicken it up to brush over the tenderloin as it grills, or dribble over your sandwiches. Yum.

Bourbon-Molasses Pork Tenderloin

From the Crosby’s Molasses Family Favourites e-book

1/4 cup Crosby’s fancy molasses
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup grainy mustard
3 garlic cloves, crushed
2 tsp. grated fresh ginger
1 tsp Worcestershire sauce
1/4 cup vegetable oil
2 pork tenderloins

Combine all the ingredients in a large ziploc bag, squish it around with your hands to blend and coat the meat well, and marinate in the refrigerator overnight.

Cook on a preheated grill, turning frequently, for 15 to 25 minutes, brushing with sauce, until the internal temperature is 165°F. Slice in 1/2-inch thick slices to serve as a main course, or in thinner slices to make sandwiches. Serves 6 or so.


* This post was generously sponsored by Crosby’s Molasses – but I chose the recipe and the words and thoughts are my own. Thanks, Crosby’s!

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July 29 2013 | on the grill and pork | 7 Comments »

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