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Prozac for dogs

EpicureanPiranha | May 30th, 2010 - 16:14

Prozac overdose

Maple syrup is a wonderful product. It has an indescribable, unique flavour that marries equally well with savoury and sweet dishes, imparting a subtle note that can elevate a dish from good to sublime!

Maple Syrup Balsamic Vinegar Griddled Pork

Very tender, incredibly delicious, and wonderfully simple to prepare!

Canada makes more than 80 percent of the world’s maple syrup, producing about 26.5 million litres in 2005.  “Production is concentrated in February, March and April, depending on local weather conditions”. Although some technological improvements have been made in the last 30 years, maple syrup production remains lengthy because for every unit of maple syrup produced, 40 units of maple sap must be boiled down. Additionally, special care must be taken to never go under or above the right boiling temperature, as this will affect the colour, flavour, and texture of the final product. Despite the maple season being short, sinceQuébec produces about 75 percent of the world’s total maple syrup, Quebecers are privileged to find pure maple products all year long. But even though some products such as pure maple butter, sugar and taffy may be harder to find in other countries, pure maple syrup is normally available in larger supermarkets or specialty shops.

You can read some interesting bits of history about maple syrup production on the CanadianMapleSyrup,com website and find more foodie information from Chef Daniel LaGarde. Daniel is Canada’s ambassador of Canadian Maple Products and the Executive Chef of Do More With Maple.

The following recipe is from Québec culinary magazine “Je Cuisine”, from an issue called “Je cuisine ~Le porc à  son meilleur” [which basically translates to "Cooking ~ The Best Pork Dishes" ]. ♥ It is incredibly delicious yet very simple to make! ♥ Prepare it the night before and allow the flavours to penetrate the meat. Marinating meats for 12 hours or more imparts flavour throughout the flesh, and makes it even more tender and juicy.

Prozac side effects

2 x 300 g (2 x 2/3 lb) pork filets, or 1 large
60 ml (1/4 c) balsamic vinegar
2 large garlic cloves, crushed*
1 large sprig of fresh thyme
30 ml (2 Tbs) hazelnut oil [huile de noisette]

  • Using a small, very sharp knife, remove all the visible, clear and white membranes on the pork filet.
Pork filet and marinade ingredients.

Pork filet and marinade ingredients.

Balsamic vinegar, hazelnut oil, thyme & garlic

Marinade ingredients: aged balsamic vinegar, hazelnut oil, thyme & garlic.

  • Place remaining ingredients in a re-sealable plastic bag§, add the meat and refrigerate for at least 6 hours, preferably 12 hours.
Maple Syrup Balsamic Vinegar Pork - marinating

Marinating the meat for 12 hours imparts a delicious flavour and makes it very juicy.

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60 ml (1/4 c) balsamic vinegar
250 ml (1 c) concentrated veal stock¥
125 ml (1/2 c) pure maple syrup
Sea salt and freshly ground pepper

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  • Once the meat has marinated fully and you are ready to cook it, first prepare the sauce.
  • Add all the sauce ingredients to a small saucepan and bring to a boil. Simmer 10 minutes over low heat until reduced and the consistency of light syrup.
  • Meanwhile, drain the meat and discard marinade.
  • Placing the meat directly over a hot bar-b-q grill or very hot grilling pan [do not add any oil] sear and cook 3 to 4 minutes on each side, or a few minutes longer for a very large filet. Be very careful not to overcook! The meat should be pink inside.
Maple Syrup Balsamic Vinegar Griddled Pork - cooking

Griddle the pork over high heat – you want to sear the outside and keep the meat pink inside.

  • Allow the meat to rest for 3 to 4 minutes before slicing. Serve with some of the maple sauce.
Maple Syrup Balsamic Vinegar Griddled Pork

The marinade and meat juices caramelize when in contact with the strong heat and taste wonderful!

Notes:

  • * I used 3 large cloves of garlic.
  • § Use the heavier freezer bags. You can also easily double the recipe, prepare 2 separate bags, and freeze one after it has marinated for 8 hours. Then when you want to prepare it, take it out of the freezer and place in the fridge in the morning, or leave at room temperature for 4 hours or so, to thaw – it will be ready to cook for dinner.
  • ¥ If you don’t have any veal stock on hand or can’t find any, ♥ you can use 3 parts beef stock and 1 part mushroom stock which will be equally flavourful ♥ 

Prozac overdose

  1. Julien says:

    Cette recette de porc était vraaaiiiment délicieuse!! c’était carrément du bonbon, tellement tendre, gouteux et juste assez sucré… je salive juste à y repenser!

  2. acriley says:

    Oh, I know what I’m making this weekend! When I do, I’ll photograph it (fingers crossed it looks as good as yours!) and display on Flickr – with a link here, of course. Nom, nom, nom! Thanks for the constant cuisine inspiration!

    • Hey Charlotte! You won’t regret it – when I served it again on Father’s Day, everyone was raving about it! Just remember not to overcook it, it needs to be very pink in the middle. Canadian pork is as safe to eat as our beef … long gone are the days when pork had to be cooked till it was dry! Can’t wait to see your photos :-) I’m sure they’ll turn out lovely!

      Happy Saint-Jean Baptiste Day!

      ~ Epi xxx

  3. Fleur says:

    This was wonderful…I used walnut oil instead of hazelnut oil…I loved it;->

    • Hey Sis! So glad you tried it and enjoyed it :->

      I still have one in the freezer waiting to be cooked, and I just thought of it thanks to your comment. It’s so hot here today, so sounds like the ideal thing for dinner :->

      I’ll have to try making it with walnut oil next time for a different taste. Thanks for the idea!

      ~ Epi x

      PS thanks for telling me about the typo

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