A Short Skirt Story
A good friend of mine claims to eat more fajitas than anyone he knows, and he’s probably right. I’m a firm believer in, “Fix a man a Fajita, feed him for a Day; Teach a man how to make a Fajita, and you’ll feed him for Life.” Proteins, carbs, and vegetables all in one bite? And I get to eat with my hands???
Slice and julienne your vegetables as pictured. I sautéed red, yellow and orange bell peppers, red onion, and poblanos in olive oil and lime juice with kosher salt and pepper. Saute for about 8 minutes or until desired doneness.
I cut the Skirt Steak into more manageable pieces to fit my stainless steel fry pan, allowed them to come up to room temperature, then kosher salted and black peppered each side. High, medium high heat on the pan with a little olive oil and butter (I used too much and had to drain some out, no big deal, just be careful), and sear each side for about 4-5 minutes. Remove the steak from the pan and allow to rest. Deglaze the pan with chicken stock and scrape the burnt bits off the bottom using a wooden spoon.
Now it is time to build. I kept it simple with sour cream, some salsa from a jar and pre shredded cheese. Or get fancy with a Wasabi or Sriracha Sour cream, make your own salsa and have an assortment of shredded cheese, maybe add some frijoles or some crunch with some tortilla chips. More vegetables the better in my opinion. But, I’m terrible at rolling, and tucking and rolling. I let someone help me. Don’t forget the pan sauce.
- Executive Chef Matt Murphy, The Irish House – New Orleans, Louisiana
In another addition to our Chef’s recipes section at www.rarecuts.com, Chef Matt Murphy has added a delicious take on a pork tenderloin.
Chef Murphy has quite the culinary background and it was great fun to meet him to discuss which of his thousands of recipes to feature on our site. When chef came into the store to pick up some flank and pork tenderloin for a morning cooking show he was doing the next day, he had 3 very beautiful (identical twin) daughters with him and I thought I had my hands full with one very beautiful daughter. It was like being in a Tom Cruise movie to hear him subtly correct those little darlings in that Irish accent that got more pronounced as the girls tested him further. (Tom Cruise in Far and Away was the first Irish movie that came to mind).
Nonetheless, if you haven’t been – then go have a pint and see chef in action at The Irish House in New Orleans – I promise you won’t be disappointed. On the other hand, cook at home and you can use Promo Code PT15OFF for 15% off our Niman Ranch pork tenderloins at www.rarecuts.com to replicate this dish at your liesure. It’s a bit time consuming, but so worth the time – and as always a long recipe only means more whiskey while you work. So have at it and enjoy!!
GRILLED PORK TENDERLOIN WITH A BLUE CHEESE, ROASTED PECAN AND HERB STUFFING
Dynamite take on pork tenderloin that is spectacular to begin with!
- 4 Niman Ranch Pork Tenderloins
- 1 Bread Roll (diced)
- 6 ounces Blue Cheese
- 2 ounces Roasted Pecans
- 3 sprigs Thyme (chopped)
- 3 sprigs Sage (chopped)
- 1 Red Bell Pepper (quartered)
- 1 Zucchini (cut into 8 slices on bias)
- 1 Squash (cut into 8 slices on bias)
- 1 Eggplant (cut into 8 slices on bias)
- 4 Sugar Can Skewers
- 12-16 medium to large Shrimp
- 1 Clove Garlic (chopped)
- 4 sprigs Rosemary
- 1 bottle Abita Amber Beer
- 2 ounces Hot Sauce
- 6 ounces Worcestershire
- 4 ounces Butter
- 1 ounce Creole Spice
- 2 ounces Olive Oil
- 2 ounces Shaved Parmesan
- 3 Green Onions/Shallots (diced)
- Salt & Pepper
Slice the pork tenderloin horizontally. Season it with salt and pepper. Mix the blue cheese and pecans with the bread, herbs and a little softened butter. Place the stuffing on top of the pork and fold over. Heat up a skillet with some olive oil and sear the pork on both sides. Then place it in the oven to finish cooking at 325 degrees for 8-10 minutes. Set the pork aside on a plate.
Toss the sliced squash, zucchini and eggplant with olive oil and grill. Take the vegetables off and allow them to cool on a tray. Then layer them on top of each other, placing shaved parmesan between each layer. Finish with the red pepper on top and allow it to warm in the oven for 5 minutes before serving. Saute the garlic and green onions in a hot skillet. Add in some of the chopped rosemary. Deglaze with half of the Abita Amber beer. Add in hot sauce and Worcestershire and allow it to reduce by 1/3. Finish by whisking some butter into the sauce. Skewer the shrimp with the sugar can and season with Creole spice. Cook these on the grill last and place them on top of the pork.
Place the pork on the plate with the vegetable terrine and grilled shrimp on top. Drizzle the sauce around and garnish with rosemary.