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Correo Electrónico
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Ingredientes
- Pork Tenderloin
- ½ cup olive
- oil
- 3
- tbs chopped garlic
- 1 tbs cumin
- 1 tbs coriander
- 1 tbs kosher salt
- 1 tbs cayenne pepper
- 2 lbs pork tenderloin, cut into 4 (8 oz) portions
- Chipotle-Orange
- Demi Sauce
- ¼ cup
- Woodford Reserve bourbon
- 1 onion,
- chopped
- 1 tbs chopped garlic
- 3 oz chipotle in adobo
- 1 cup
- crushed tomatoes
- 1 cup
- ketchup
- ½ cup rice
- wine vinegar
- ¼ cup
- Worcestershire sauce
- 1 cup thawed
- frozen orange juice concentrate
- ¼ cup honey
- 1 tbs paprika
- 1 tbs chili powder
- 1 tsp salt
- Smoked
- Cheddar Chipotle Sweet Corn Grit Cakes
- 3 cups water
- 1 tbs olive oil
- ¼ tsp kosher salt
- ¾ cup stone
- ground grits
- ¼ cup (1/2
- stick) unsalted butter
- 1 ½
- tbs chipotle chiles in adobo
- 8 oz Cheddar cheese, cut into 1 inch pieces
- 1/3 cup
- fresh corn kernels (about 2 ears), or frozen white Shoe Peg corn
- 1 tbs olive oil
- Olive oil
- for sautéing
- Flour (if making corn cakes)
- For the
- pork, combine the olive oil, garlic, cumin, coriander, salt and cayenne pepper
- in a bowl and mix well. Rub over the pork and marinate in the refrigerator for
- 12x18-inch pan with 1 tablespoon olive oil. Pour the grits into the pan and
View Full Recipe at Crazy Englishwoman Cooks
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