Poire William Marinade

Summer is here, and that means salads. We make one of our favorite main course salads with spinach and baby greens, sweet red grapes, pistachios and/or pine nuts, dried blueberries, Gorgonzola cheese, and grilled marinated chicken breasts.

Last night we marinated the chicken in my version of a concoction starring a Pear Brandy known as Poire William. We used boneless chicken, but we’ve also used this versatile and delicious marinade on cut up chicken parts and pork tenderloin. The pears add just the right amount of sweetness, and the rest of the ingredients provide a perfect flavor combination for a cool meal on a warm summer day.

POIRE WILLIAM MARINADE

1/2 cup white wine
1/3 cup Poire William (Pear Brandy)
1/4 cup lemon juice
2 Tbs. low sodium soy sauce
3 Tbs. olive oil
1½ tsps. dried tarragon (or 1 Tbs. fresh chopped)
2 ripe Bartlett pears, peeled, cored, and chopped
             (or a small can of unsweetened pears, drained)
Fresh garlic cloves to taste
1 large shallot
Salt and fresh ground white pepper to taste

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Combine all ingredients in blender or food processor until smooth. Marinate poultry or pork for at least one hour, and then grill as desired.

Pork Marsala with Mushrooms and Sage

With our resident vegetarian absent, I decided to try this French-inspired meat dish for our writers' meeting last night. It was delicious—and I hope to obtain the recipe for the chocolate soufflés our paranormal romance writer made for dessert!

PORK MARSALA WITH MUSHROOMS AND SAGE

2 lbs. pork tenderloin
1 Tbs. rosemary or vegetable oil
4 Tbs. unsalted butter
2-3 shallots, minced
3-4 garlic cloves, minced
½ lb. sliced white mushrooms
2 Tbs. fresh sage, chopped
2 Tbs. flour
1 cup beef broth
1 cup chicken broth
1 cup Marsala wine
Salt and freshly ground black pepper

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1. Trim pork of fat and silverskin. Slice into 1½ inch pieces. Heat the oil in a nonstick frying pan and brown the pork quickly. Remove from pan.

2. Heat butter in pan. Add shallots and stir until soft, about 3 minutes. Add garlic and sage. Stir 1 minute. Add mushrooms and sauté until they start to color and give off their juices, about 6 minutes.

3. Add flour to mushrooms. Cook, stirring, 2 minutes. Stir in broths and wine. Bring to a boil.

4. Return pork to pan. Season to taste with salt and pepper. Reduce heat and simmer, covered, 45-50 minutes. Serves 4-6.

Grilled Pork Tenderloin Marinated in Coffee

In the mood for prime rib some time ago, I ordered a Cuban version at a local restaurant. I wondered who on earth would spoil good beef by rubbing coffee grounds on it, but I really wanted beef that night and figured I could scrape off the coating.

I ate it all.

When I saw this recipe in Bon Appetit a while back, I had to try it. The magazine featured it in their restaurant section, crediting it to the Belrose Bar & Grill in Pennsylvania. We served it to guests on a hot Sunday afternoon with Couscous and French Lentil Salad and Middle Eastern Zucchini Salad. Making a sauce of the marinade was my idea, but whoever concocted this recipe should receive a culinary medal.

GRILLED PORK TENDERLOIN MARINATED IN COFFEE

½ cup freshly ground coffee beans
½ cup vegetable oil
¼ cup mild-flavored (light) molasses
¼ cup dry-roasted macadamia nuts (I used more)
¼ cup maple syrup
¼ cup soy sauce
2 garlic cloves (I used more)
2 Tbs. fresh lime juice
1 Tbs. mirin (sweet Japanese rice wine)
1 jalapeño chile, coarsely chopped (I used 2)
1½ tsps. fresh ginger, peeled and minced
1½ tsps. kosher salt
A few good twists of fresh black pepper
2 pork tenderloins (about 2½ pounds)

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1. Place pork in large resealable plastic bag. Purée remaining ingredients and pour over pork. Turn to coat pork well. Marinate 24-48 hours.

2. Prepare barbecue and gill pork over medium heat, turning often, until done, about 25 minutes. (Internal temperature 145°)

3. Transfer pork to cutting board and let stand 10 minutes. Strain marinade into small sauce pan and boil for 10 minutes. Slice pork thinly and serve with sauce. 6 servings.