By F. Keith Johnson
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Additional info for 300 Recipes for the Grill
Page 20 Butterflied Pork Loin On The Grill Yield: 8 Servings 1 4lb boneless pork loin roast 2 onions,finely chopped 1 T fresh thyme leaves 1/2 t allspice,Ground 1/4 t nutmeg,Ground 1/4 t cinnamon,Ground 1 T sugar 2 T hot pepper sauce 1/2 c soy sauce 2 T vegetable oil Trim any excess fat from the pork roast. Butterfly the roast by cutting horizontally through the center. The meat should lie flat. Place the pork in a flat dish. Combine the remaining ingredients to make a jerk paste. Spread the paste over the pork loin, cover and marinate in the refrigerator for at least 4 hours.
Put into a pot with the vegetables, and cover with water and the vinegar. Simmer gently for 6 or 7 hours. Allow to cool in the liquid. -- To serve, split the trotter in two the long way and roll in melted butter and dried breadcrumbs mixed with a pinch of allspice. Heat slowly under a broiler, or in the oven at 350 F, until hot and crisp on the outside. and LOTS of wet wipes and paper towels. Basic brine for trotters: . 12 1/2 cups water: 3/4 lb sea salt: 3/4 lb brown sugar: 2 oz saltpeter (optional): 1 t juniper berries: small piece ungrated nutmeg: 1 bay leaf: 3 sprigs thyme: 1 t black peppercorns: 4 cloves.
Cool the marinaded lamb rumps on a very hot grill till done to your liking. Transfer the lamb to a baord and sprinle both side very generously with the salt. Leave to stand 2-3 mins. while preparing the garnishes. Put the chilli oil for the mushrooms in a small frying pan and set over a med. high heat. When hot add mushrooms. Cool quicly until lightly browned. Sprinle with salt then tip onto a plate. While the mushrooms are cooking, heat a large oiled pan over a med. heat. Add the spinach, sprinkle on a little salt and add some ground pepper.
300 Recipes for the Grill by F. Keith Johnson