MUSTARD GRILLED PORK LOIN

Don't wait for the summer to start grilling. Invest in a cast iron griddle/grill pan and you'll be set through the colder months of the year. I brined the pork loin in whole grain mustard and garlic to infuse it with flavor before slapping it on the hot grill. The final product is perfectly seasoned, charred on the outside, and juicy in the middle (just where it counts). 

INGREDIENTS

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• 1/4 cup Water
• 1/4 cup Apple Cider Vinegar
• 1 tablespoon Whole Grain Mustard
• 1/2 tablespoon Salt
• 1/2 tablespoon Honey
• 3 smashed Garlic Cloves
• 1 to 1.5 pounds Pork Loin

BUSINESS

1. In a small bowl combine all ingredients, except for the pork. Whisk together until everything is combined.
2. Trim the silver skin from the pork loin, then place it in a sealable plastic bag.
3. Pour the brine into the bag with the pork, then seal it and put it in the refrigerator. Leave it for at least a few hours, and not more than 36 hours (the brine can make it too salty).
4. Let the pork come to room temperature before grilling. Heat a cast iron grill over medium-high flames.
5. Grill the pork for 8-10 minutes per side, covering it with a larger roasting pan or domed lid while it cooks on the cast iron. Don't move it around while it grills on each side, let the pork get nice charred grill marks. Cook the loin until a meat thermometer inserted into the center reads ~145 degrees, about 40-50 minutes.
6. Remove the pork from the grill and let it rest for 5 minutes before slicing.

SAUCE

While the pork is grilling, make use of the leftover brine by incorporating it into a sauce for the finished dish.

• 1 quart Chopped tomatoes
• 1 Yellow Onion, sliced thinly
• 1/2 cup Brine from above (after the pork is on the grill)
• All Garlic Cloves from above Brine
• 1/4 cup Balsamic Vinegar

1. In a small sauté pan, combine all ingredients. 
2. Simmer for at least 30 minutes, until the onions are tender and the sauce is slightly thickened.

SPICED BACON

Bacon needs no introduction, it begs no accoutrements, but sometimes (just sometimes) it likes to be treated like a GD star. It doesn't take much to put bacon in the spotlight, just of touch of sweet spice and some proper cooking. I like my bacon straight and stiff as a board, thick and crisp. For my tastes, there is no better purveyor of the porky strip than John O'Groats in LA. I base my cooking technique on their expert presentation, and it doesn't fail. 

INGREDIENTS

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• 1 pound Bacon, thickly cut
• 2 tablespoons Garam Masala
• 2 teaspoons Brown Sugar

BUSINESS

1. Heat your oven to 475 degrees.
2. In a medium bowl mix together both the Garam Masala and brown sugar.
3. Dredge each bacon slice through the spice mixture, coating both sides liberally.
4. Line a large roasting tray with the bacon slices, keeping them in one layer.
5. Place a rack on top of the bacon slices, to keep them flat while they bake.
6. Bake the bacon for 15-20 minutes, or until browned and crisp all around.
7. Remove the bacon from the oven and, using a fork, take each slice out of the roasting tray while still hot and let it drain on a separate rack.

ROASTED LAMB RIBS

Eating well doesn’t have to break the bank, monetary salvation lies in knowledge. So, arm yourself with information and get to know your butcher. I’m a lover of lamb, but buying the rack every time will rob your wallet of its health. Lamb spare ribs, however, are often overlooked and if you can get your butcher to save some for you, the price will likely surprise you. Unpopular meat is cheap, but that doesn’t mean it isn’t scrumptious.

INGREDIENTS

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• 2- pounds Lamb Spare Ribs

• 2 cups Red Wine

• ¼ cup Poppy Seeds

• 2 large Red Onions

• ½ teaspoon Black Pepper

• ½ teaspoon Salt

• Balsamic Vinegar for serving

BUSINESS

1. Trim the lamb ribs of nearly all exterior fat (there will be a lot), leaving a thin layer where you cannot get any closer to the meat without cutting into the muscle. If you are able, pull the translucent skin away from the muscle tissue. If it is too difficult, don’t worry, it will peel away easily after cooking. Add the lamb to a plastic bag or plastic-wrap covered dish for marinating.

2. Pour red wine and poppy seeds over the ribs and slosh them around in the bag to spread the marinade. Let the ribs soak in wine for at least a few hours, if not overnight (or even a few days).

3. Hear your oven to 250 degrees. Remove the ribs from the fridge and let them warm up to room temperature while you heat the oven. 

4. Slice the onions thinly and scatter them in the bottom of a large roasting tray.

5. Remove the ribs from the marinating bag, sprinkle with salt and pepper on both sides then lay the ribs meat-side down directly on top of the onions. The bones should curve up toward you like fingers reaching out of the tray. Pour the remaining marinade (from the bag) over the ribs.

6. Roast the ribs for 2.5-3 hours, until they're fork tender. Remove the lamb from the oven and crank the heat up to 500 degrees.

7. Cut the ribs into individual bones and flip them over, so the meat is on top now. When the oven is up to heat, slide the tray back in for 10-15 minutes. The ribs should be crackling and crisp by the time you take them out again.

8. Remove the ribs to a plate and drizzle a touch of balsamic vinegar over them before serving.