What is up with food recipes on a marketing and design eZine and Web site?

The obvious is that we hope you return for the next one and see what else is happening with Full Circle Marketing & Design, the world of design and marketing and what our clients and vendors are doing.

 

Also, food is wonderful, artful, creative and most of us enjoy a good meal.  This is our treat to you.  We have a catering company, Satori Grill, occasionally preparing food for exclusive events and this is an opportunity for us to share some of our favorite foods. 

 

There are a lot of wonderful recipes and we know a few of them so please feel free to pass them on and remember us.  Send one our way and perhaps we will be able to post it.

 

Hickory Grilled Pork with Port Fig Jam

  

JAM

4 cups dry red wine (from two 750-ml bottles)

3 cups water

48 dried black Mission fig (about 12 ounces), stemmed, cut into 1/4 inch cubes

24 white Mission figs (about 6 ounces), stemmed, cut into 1/4 inch cubes

1-1/2 cups sugar

1/2 cup maple syrup

1/2 cup fresh lemon juice

1/2 teaspoon of cinnamon

1/2 teaspoon cardamom

 

PORK

1/2 cup extra-virgin olive oil

3 ounces thinly sliced pancetta (Italian bacon cured in salt), available at Italian markets and specialty food stores

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh rosemary

1 tablespoon kosher salt

2 teaspoons ground black pepper

2 pork tenderloins totaling about 5-7 pounds

 

Preparing The Jam

Bring all the ingredients to boil in heavy large saucepan over medium-high heat, stirring constantly until sugar dissolves. Boil mixture until thickened and reduced to 4 cups, stirring occasionally, about 1 to 1-1/2 hours.

 

Transfer jam to large bowl. Cool completely. If you want a slightly less chunk jam, place into food processor and pulse until desired texture is achieved.  (Can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.  By the way, this jam is great on toast too.)

 

Preparing The Pork

Using food processor, pulse: olive oil, sage, thyme, rosemary, sea salt, and pepper until smooth. Place pork in heavy large roasting pan. Rub herb mixture over each roast. Cover with plastic wrap and refrigerate overnight.

To Grill To Grill

We like to add a bit of extra flavor by grilling with wood chips soaked in water (hickory for a smoother sweet taste, mesquite for a more southwestern touch) grilled over charcoal.  If you do not have a charcoal grill, use a smoker box or place chips directly on the lava rock of a gas grill.

Grill until you have a nice brown outside and the center is medium rare, about 130°.  Place pancetta slices atop pork, overlapping if necessary.  Finish in an oven at 450° for about ten minutes or until pork is at 140°.  We serve our pork just under medium keeping it juicy and slightly pink but not rare.

 

Transfer pork to platter; and let stand 10-15 minutes before carving. Serve pork with fig jam.

The Wine:  A nice spicy Zinfandel, a deep smooth Cabernet or hearty Bordeaux goes well with this dish.

 

Full Circle Marketing & Design and Satori Grill - 970-962-9203