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Recipes
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Garlic Pork Loin
INGREDIENTS:
Salt
Pepper
Onion Powder
Garlic Head BBQ Sauce
Basil
1 Cup Ricotta cream cheese
2 lbs Pork Loin
Baby Spinach
1/2 cup beef or chicken stock
1/2 cup red wine or madeira (which is what I used for this
dish)
1 tablespoon finely diced shallots
Couple of drops of lemon juice or balsamic vinegar
2 Tablespoons of butter
Salt
Pepper
1. Preheat your oven to 350 degrees F (175 degrees C)
2. Prep your loin by cutting length wise at an angle to
unravel (making a long wide flat strip that you'll roll up
later). If you find this difficult, then butterfly to
within an inch of the bottom and pound flat. I find the
first technique creates a firmer loin that retains the
texture of pork, the later technique creates a more tender
texture which some people find more desired. You choose
what style you like better.
3. Lay the loin flat and dust liberally with onion powder.
Brush Garlic Head BBQ liberally covering the one side
entirely. Layer spinach on the entire surface without
overlapping and only one layer. Drain ricotta cheese of
all liquid and spread onto the spinach layer completely.
Salt surface lightly taking care not to touch the pork
with any salt. Ground pepper and basil, then roll the loin
and tie with some roasting twine.
4. In a lightly greased pan place the loaf in the center,
brush another coating of Garlic Head BBQ on the entire
surface. Cook for 35 minutes for every pound of pork or
internal temperature of of 160 degrees F maximum (do not
overcook - good trustworthy cuts are fine at 155 degrees
F). When complete, let it stand out of the oven for a few
minutes before you cut.
5. If your drippings aren't too charred you can make your
reduction sauce in your pan, if not, then drain off the
pan into a sauce pan. Add shallots and wine and cook at
medium heat until all the alcohol has been cooked off and
the shallots are soft. Add stock and cook until it has
reduced to about 1/2 cup. Reduce heat and slowly
incorporate butter. Spoon this onto your loin cuts and
garnish.
You can make a light spinach and asparagus salad to
compliment this dish. Using the remaining baby spinach,
grape tomatoes, garlic sprouts, pine nuts and cooked
asparagus (cooked for 1 minute in salted and sugared
water, drained and immediately put onto ice water). Tossed
with a light oil and balsamic vinaigrette.
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Garlic Donair (from a chef in Victoria, BC)
This is a version of a Donair recipe that I tried with my
wonderful free bottle of Garlic Head sauce... a Garlicy
delight.
INGREDIENTS:
2 teaspoon salt
1 teaspoon ground oregano
1 tablespoon flour
1 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1 1/2 tablespoon paprika
2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
2 pound ground beef
1 1/2 tablespoon of Garlic Head BBQ Sauce
Teaspoon of olive oil
1 (12 fluid ounce) can evaporated milk
3/4 cup white sugar
2 teaspoons garlic powder (optional)
1/2 cup white vinegar, or as needed
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the ground beef in a large steel bowl and use
your hands to blend in together the salt, oregano, flour,
black pepper, Italian seasoning, garlic powder, onion
powder, paprikia and cayenne pepper. To make a smooth
consistency pick up the meat and throw it down with force
(approximately 20-25 times or until your hands are sore -
the longer you do this, the smoother it will be), kneading
it through your fingers after each throw. This also helps
the meat hold together better when you slice it.
3. Form the meat into a loaf, and place it on a greased
broiler pan. A bread pan will work as well.
4. Bake for about an hour and 15 minutes or use a meat
thermometer to a reading of 160 degrees F. Mix oil and
Garlic Head BBQ sauce together and brush a coating on your
loaf after cooking for 15 minutes. Continue to brush every
15 minutes and also turn your donair for even cooking. If
you chill this overnight it will slice better and you can
reheat the sliced meat on a skillet. I don't have a
rotisserie on my BBQ, but I'm willing to guess that this
would cook nicely on one.
5. To make the donair sauce, mix together the vinegar,
sugar and garlic powder in a medium bowl. Whisk the
vinegar mixture until the sugar is dissolved and looks
clear. Pour evaporated milk into the mixture and stir
lightly or fold until combined. Make sure not to overstir
this or it will go liquid.
I use greek pitas (very fluffy - not the pita pockets)
that have been heated on a skillet or iron pan and I add
shredded lettuce and diced tomatoes into each donair.
You can probably half the recipe for the sweet sauce as it
makes a lot!
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From Amy in Missouri:
Garlic Head Pulled Pork
1 3-4 pound pork shoulder roast
2 yellow onions, sliced into rings and divided
1 jar Garlic Head Barbecue sauce
red wine
oil
seasoning/rub
Take your raw pork roast and sprinkle generously with some
brand of seasoning or rub (I use Tony Chachere's, since
there isn't a Garlic Head rub I've seen). Heat up a dutch
oven with a little oil in the bottom. Place the pork roast
in the dutch oven and turn so all sides are browned. While
it is browning, place one of the sliced yellow onions,
separated into rings, in the bottom of the crock pot. Once
the roast is browned, put it in the crock pot on top of
the onion. Place the rest of the onion rings on top of the
roast. Fill the crock pot 2/3rds of the way up with water.
Put the lid on, set the crock pot on low, and walk away
for the next 12 hours. (I usually start this the night
before and turn it off the next morning when I get up.)
After 12 hours on slow simmer, your pork roast will be
done. Remove it from the crock pot (this will probably
take a slotted spoon, mine always falls apart) and dispose
of the onions and juice. (Do not, I repeat, DO NOT feed
this to your dogs! As tempting as it would seem to be for
your doggies to have this treat, onions can make your dogs
anemic and kill them. Please.)
At this point, depending on when you started the roast,
you can either put the cooked roast in the fridge and
finish it later, or start pulling it once it gets cool
enough to handle. I like to shred it using my hands
because then I can get all the fat off the meat, and it
makes nice lean pulled pork. You can also use two forks if
you don't want to get your hands in there.
I put the sauce in the bottom of the crock pot (after the
juice and onions have been dumped) and fill the jar again,
to the top, with red wine. Screw the lid back on, shake
vigorously to ensure you get all the extra bits of sauce
off the sides, then dump into the crock pot and mix well.
As the roast is shredded, I put it in on top of the sauce.
Once all the roast is back in the crock pot, mix well with
the sauce, set it back on low, and let it simmer for an
additional 1.5-2 hours. Serve over hamburger buns. Makes a
lot.
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