Our Company Blog

Mrs. Tom’s Pork Tenderloin Kabobs with Fresh Grilled Peaches

Mrs. Tom’s Pork Tenderloin Kabobs
w/ fresh grilled peaches

serves 6
2 pork tenderloins cut 1 1/2 inch thick should give you about 16 medallions
1 cup fresh orange juice
two tablespoons honey
juice of two limes
1/2 tablespoon fresh ginger paste
4 small peaches cut in half
(the peaches should be ripe but still a little firm)
2 tablespoons of virgin olive oil
2 cloves fresh garlic
two teaspoons fresh chopped rosemary
1 tablespoon chopped cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
S&P
WOODEN SKEWERS SOAKED FOR 30 MINUTES IN WATER

In a small sauce pan combine the orange juice, honey, lime, ginger and a pinch of Kosher salt. Bring the mixture to a simmer over medium heat. Simmer gently for about 20-30 minutes until the mixture thickens into a syrup and about 1/2 cup remains. Let it cool and add the cilantro.

Place the tenderloin medallions in a bowl and add the oil, chili powder, pinch of kosher salt garlic, cumin and pepper. Toss until the pork is coated with the ingredients.

Skewer the pork from end to end alternate sliding the peaches evenly in the between the pork.

Brush your grates clean and prepare a two zone fire, grill over high heat with the lid closed. About 6-8 minutes turning once. Finish by drizzling the sauce over the kebobs once they are done.

Eat Well, Mrs. Tom

By Judy Taranovich | Tagged with: | Leave a Comment

Smoked Rack of Lamb with Rosemary, Garlic, and Smoked Paprika

Ingredients:

  • 2 racks of Lamb about 11/2 lbs each. Ask your butcher to French them for you. Or, with a sharp boning knife remove the fatty meat in between the bones, and scrape them clean as they are in the photo.
  • 2 large handfuls of wood chips soaked, cherry, hickory, oak or mesquite you can mix them.
  • Paste
  • 3 tablespoons virgin olive oil
  • 1 tablespoons fine chopped rosemary
  • 2 tablespoons chopped garlic
  • 1 teaspoon smoked paprika
  • 2 tablespoons’ Dijon mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons course cracked pepper

Directions:

  1. Mix the paste together
  2. Slice 4 cuts into the fat of the rack about 1/4 inch deep. Rub the paste into the rack getting it into the slices you made in the meat and let it rest at room temperature for at least a half hour. Wrap the bones in foil to keep them from burning.
  3. Prepare a 2 zone fire one for medium heat the other indirect heat. Simply pour you coals onto one side of the cleaned grates and leave a small part without the coals for indirect heat. Heat the charcoal until it turns white and you are getting the desired heat. Drain the wood chops and place them on the coals and when they begin to smoke sear the Lamb fat side down on the direct heat for about 5-6 minutes turning as necessary to get an even browning on the lamb. Move the lamb bone side down to the indirect heat close the lid, open the vents and let it smoke for about 10-15 minutes for medium rare.
  4. Remove from the grill cover-loosely with foil and let it rest for 5 minutes.

Eat well!

By Chef Peter Ryan | Tagged with: Tags: , | Leave a Comment

Live Fire Spicy Rosemary Chicken w/ Garlic and Eggplant Black Olive Relish

The relish for this dish is very versatile and can be used to accompany almost anything you cook on the grill and can be served at room temperature. We actually created this as an appetizer by grilling a marinated (balsamic and virgin olive oil) portabella mushroom, placing the relish in the center and a bit of fresh Vermont Goat Cheese on top.

(4) 6-7 oz chicken breast or 8 thighs

Make a paste:

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon sriracha
  • juice of 1 large lemon
  • 1 tablespoon brown mustard
  • 3 cloves of chopped garlic
  • Salt & Pepper

For the Relish:

  • 1/2 cup Virgin Olive Oil
  • 2 eggplant peeled and cubed(1/4 inch cube)
  • 1 Red pepper diced ¼ inch
  • 3 cloves rough chopped garlic
  • 1 cup fine chopped shallot
  • 1 bunches finely chopped green onion
  • 1 cup calamata olive pulsed very lightly in robot coup
  • Italian parsley 1/4 cup chopped
  • 12 large basil leaves pulled apart
  • Salt and pepper to taste
  • 3 chopped fresh vine ripe tomatoes
  • 1/2 cups marinara sauce

Lightly sauté garlic, shallots, red pepper and green onion, olives and fresh tomatoes. Increase to medium high heat simmer for 10 minutes and then add eggplant continue cooking for 20 minutes.

Add fresh herbs and marinara sauce simmer until eggplant is tender and well seasoned 30 minutes on low heat. Season with salt and pepper to taste

Mash the ingredients for the paste together and dredge the chicken in the paste, reserve chicken and let it sit for at least 2 hours refrigerated.

Prepare your 2 zone fire, go ahead and toss the rosemary stems on the charcoal. Close the lid as much as possible and grill the chicken over the direct medium heat for about 8 minutes or until the chicken is firm. Turn the chicken once or twice as needed.

Serve warm or at room temperature.

By Chef Peter Ryan | Tagged with: Tags: , , | Leave a Comment

It’s Proctor Gas’ 50th Anniversary!

Proctor Gas 50th Anniversary - Rutland County VTProctor Gas is celebrating its 50th anniversary. We are going to have lots fun for everyone, including food, music, and 50 drawings to celebrate 50 years.

Join us on April 2, 2016 from 10am to 2pm for the festivities! Call us at 802-459-3340 for additional information.

By Judy Taranovich | Tagged with: | Leave a Comment

White Bean Soup

I can only think of one dish that could always warm my insides and that is my Mother’s White Bean Soup, a staple at the Casa Bianca for years. Simple and satisfying as a starter or with some great garlic bread – it’s all you need.

Shopping List:

  • 1 # 10 can of white kidney beans or you can soak the dry beans
  • 4 cloves coarsely chopped garlic
  • 2 teaspoon red pepper flakes (optional)
  • 1/2 tablespoon oregano
  • fresh basil
  • S&P to taste
  • 2 stocks of celery chopped
  • 1 bunch scallions
  • 2 small shallots chopped
  • 6 slices of bacon chopped
  • 1 tablespoon olive oil
  • 2 cups chicken stock
  • 2 cups marinara sauce homemade or your favorite jar
  • Romano Cheese

In a heavy saucepan large enough to hold the beans and liquid, place the bacon and cook until crispy. Remove the bacon set it aside. Add the olive oil to the bacon fat and sweat the celery, garlic shallots and scallions about 2 minutes on medium heat.

Add the red pepper flakes along with the beans. BE CAREFUL NOT TO BURN. Set the stove on medium heat and stir frequently from the bottom up as it cooks. Once the beans and herbs are incorporated, add the chicken stock and sauce. Season with the remaining herbs and add the bacon back in. Simmer for a couple hours.

When you serve it, dust the top of the soup with the Pecorino Romano Cheese and dip your crusty Italian bread. Yum!

Eat Well,

Mrs. Tom

By Judy Taranovich | Tagged with: Tags: | Leave a Comment