richard-in-cincy
Well-known member
This just happened last night and it was amazing. I have a campfire casserole that I put on the grill, filled with a head of chopped garlic, a bottle of cheap Venetian pinot grigio, a pinch of saffron, tbls. each of olive oil and butter, a little sea salt and pepper. I covered the pan, covered the grill, and let it go until it was simmering nicely. Dumped in the mussels, gave it a stir, put the lid back on and steamed the mussels for a couple minutes. I scooped out the mussels with some of the juice into a bowl and left the remaining garlic broth simmering open in the closed grill to reduce.
I seared the pork on the other side of the grill, then started dipping it into the simmering garlic wine broth. I did this abou 6 times, turning over, redipping, turning over.
All the while, the pork began developing a deep rich dark carmelized crust and the garlic wine broth simmered into a thick demi-glace. I piled the pork on a platter, poured the garlic/white wine/saffron/mussel/butter demi-glace in a bowl and put it on the table for sauce. I had also grilled a big platter of veggies (eggplant, onions, yellow squash, asparagus, tomatoes, and new red potatotes).
We literally took our bread to swab the bowl of the demi-glace. It was amazing on the veggies (especially the potatoes), sauced on the pork, etc. The pork was amazing grilled with this basting method.
Everyone raved on and on about this dinner. It was so simple and I was very pleased with it. Definitely will be doing this many more times.
The order of cooking was:
1: Skewer the potatoes on metal skewers, place in top rack of grill.
2: baste veggies with garlic olive oil, salt, and pepper. Grill the veggies, remove to a platter and baste with garlic olive oil and rosemary.
3: start the mussel broth as guests arrive.
4: Brush a loaf of french bread with olive oil, wrap in foil, and place on the top rack of grill.
4: fix coctails, serve saga blue and water crackers
5: steam the mussels, scoop into a bowl with some broth, and set the bread and bowl of mussels out. Watch them dissappear.
6: Start the tenderloin, basting and turning as described above. I cooked for about 10 minutes, didn't take long.
7: Set out the platters of veggies, tenderloin, sauce and oink away.
I seared the pork on the other side of the grill, then started dipping it into the simmering garlic wine broth. I did this abou 6 times, turning over, redipping, turning over.
All the while, the pork began developing a deep rich dark carmelized crust and the garlic wine broth simmered into a thick demi-glace. I piled the pork on a platter, poured the garlic/white wine/saffron/mussel/butter demi-glace in a bowl and put it on the table for sauce. I had also grilled a big platter of veggies (eggplant, onions, yellow squash, asparagus, tomatoes, and new red potatotes).
We literally took our bread to swab the bowl of the demi-glace. It was amazing on the veggies (especially the potatoes), sauced on the pork, etc. The pork was amazing grilled with this basting method.
Everyone raved on and on about this dinner. It was so simple and I was very pleased with it. Definitely will be doing this many more times.
The order of cooking was:
1: Skewer the potatoes on metal skewers, place in top rack of grill.
2: baste veggies with garlic olive oil, salt, and pepper. Grill the veggies, remove to a platter and baste with garlic olive oil and rosemary.
3: start the mussel broth as guests arrive.
4: Brush a loaf of french bread with olive oil, wrap in foil, and place on the top rack of grill.
4: fix coctails, serve saga blue and water crackers
5: steam the mussels, scoop into a bowl with some broth, and set the bread and bowl of mussels out. Watch them dissappear.
6: Start the tenderloin, basting and turning as described above. I cooked for about 10 minutes, didn't take long.
7: Set out the platters of veggies, tenderloin, sauce and oink away.