Chimayo Chile Marinated Pork Loin

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Here, as best I could reconstruct it, is the chile encrusted pork loin as served at De La Tierra. It is served with a “Barbecue Demi Glace” but they forgot to give me the recipe. So just make a gravy with the pan drippings and add some sherry and a little of your favorite barbecue sauce. Note that this recipe requires advance preparation.

Ingredients

  • 2 tablespoons roasted garlic paste

  • ½ cup Chimayó red chile powder

  • 2 tablespoons cinnamon

  • Salt and pepper to taste

  • 1/4 cup vegetable oil

  • 1 pork roast, rib end of loin, 3 to 4 pounds

Instructions

In a bowl, combine the garlic paste, chile powder, cinnamon, salt and pepper and vegetable oil and combine to make a paste. Slather the past over the roast and marinate in the refrigerator for at least 5 hours. Roast the pork, uncovered, in a 350 degree F. oven for 30 minutes a pound or until the internal temperature reaches 185 degrees F. Slice the ribs apart and cut the meat away from the bones. Serve with the demi glace gravy and accompanied by the Sweet Potato Hash.

Pork Steak in Lambrequin for Two

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This recipe is from meat mistress Bojana Mirkovic, overall champion at the Leskovac Barbecue Festival. This was one of her winning meals. Lambrequin is lamb peritoneum, or stomach lining, used to wrap steak, pljeskavica, or liver before grilling it. It gives the meat an extraordinary flavor. Ask your butcher for it and hope that he doesn’t laugh at you!

Ingredients

  • 4 pork steaks, 4 ounces each

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon salt

  • 1 clove garlic, crushed

  • 4½ ounces bacon

  • 4½ ounces your favorite cheese

  • 4½ ounces chopped mushrooms

  • 4 medium pieces lambrequin (there is no real substitute, but you could use aluminum foil)

Instructions

Pound each steak until thin. Add pepper, salt, and garlic to the pounded. Cut the bacon and cheese into narrow strips and place them on the meat. Sprinkle the mushroom over the meat. Fold up each piece of meat and wrap it in the lambrequin. Grill the meat over a hot flame for about 5 minutes per side. Serve on warm plates.

Muchkalica ‘Dragi Bure’

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Bure calls this “mixed meat to save your marriage.” Perhaps that phrase is the result of the testicles. After butchering the animal, separate and clean the testicles (also known as “white kidneys” in this part of the world). Remove the membrane. Parboil them for few minutes (stop when the water starts to boil briskly). Salt to taste and grill until they become red. Dice the balls and place in the pan with other meat.

Ingredients

  • 5 ½ ounces pork neck meat

  • 2 calf testicles

  • 2 ounces pig or beef liver

  • 2 ounces (1/4 cup) chopped onion.

  • 1 teaspoon red chile powder

  • ½ teaspoon salt

Instructions

Grill all of the meat on barbecue. Place the onion in dry pan and put it on the barbecue to get warm. Add the chile powder and mix well.

After the meat is grilled, dice it into small pieces and put it in the pan. Add the salt. Mix well, cover, and heat through. Serve it on warm plates.

Pljeskavica

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Here is the famous Serbian “hamburger,” as prepared by the master barbecuer Bure (The Barrel). Note: This recipe requires advance preparation.

Ingredients

  • 1½ pounds ground beef from the front part of the animal

  • 3 ounces (½ cup) chopped onion

  • 1 tablespoon crushed hot paprika, or any hot red chile (or more to taste)

  • Salt to taste

Instructions

In a bowl, mix together all the ingredients with your bare hands. Cover and let the prepared meat to “take a sleep” during the night in the fridge. Before grilling make a ball of meat in hands and plop it in hamburger-like form. Grill immediately over hot coals. Serve on a plate with pickled condiments.

Cuvee Piri-Piri Sorbet

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This is the sweet heat dessert that perfectly finished the shrimp dish at Cuvée. Chef Dean says that you can use lemon, lime, or grapefruit, juice, or a combination. I’ll bet you could use orange juice if you wished.

Ingredients

  • 2 cups citrus juice

  • 2 ¼ cups simple syrup (thickened sugar water)

  • 1/3 cup Piri-Piri Sauce

Instructions

Combine all and freeze according to your ice cream maker’s instructions.