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April 10, 2007

Now What Can I Brine?

Six months ago, I probably would never have considered brining a cut of meat in my own home, but it's funny how research and a little advice will up the comfort level considerably.
After talking with Hotel Roanoke chef Billie Raper for my corned beef article on St. Patty's Day, I was fascinated by the brining process. So when I ran across a wonderful-looking recipe for a pork loin that is brined before it is grilled, then topped with blackberry-wine sauce, I dove right in.
The result was so unbelievably flavorful- even without the sauce- that I'm now on the search for something else to brine. I'm not sure if that's a good thing or a bad thing...

All I had to do for this recipe was dissolve 3/4 cup coarse salt and 3/4 cup sugar in a cup of boiling water on the stove. Then I stirred that, along with a Tbsp. of ground pepper, into a gallon of cold water in a ceramic bowl. The pork loin was submerged in the brine, covered and refrigerated overnight. The next morning, I rinsed it off and put it back in the fridge until I was ready to grill it up after work that day.
The loin grilled much quicker than an unbrined loin and to my taste, the flavor of the grill was more pronounced and very pleasant. The sweetness of the sauce contrasted nicely with the delicate saltiness of the pork, but as I said earlier, this loin really needed little more than some fresh herbs to be absolutely delicious.

Comments

# 1

[April 10, 2007 3:15 PM]

daine : →http://www.youtube.com/thrashtastic

you need some sweet photos of that thing!

# 2

[April 10, 2007 5:49 PM]

Nona

Blackberry wine sauce? Sounds wonderful! Is the recipe here and I am just missing it?

# 3

[April 11, 2007 12:54 PM]

Lindsey Nair

Nah, you didn't miss it, Nona. I just didn't put it in there. I was wondering if anyone would want it. Here goes:
1 1/2 cups red wine
1/2 cup seedless blackberry preserves
1 whole jalapeno, minced
2 Tbsp. butter
Reduce wine in a saucepan over medium heat, stirring frequently, until it reaches the consistency of heavy cream.
Remove from heat and stir in preserves and jalapeno.
Stir in butter just before serving.

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    September 18: If you have celiac disease or gluten sensitivity, if you know somebody who does, or if you're simply interested in learning more, stop by the co-op on Thursday, September 18, from 6:30 to 8 p.m. You can meet Cleo Libonati, RN, BSN, author of "Recognizing Celiac Disease," and get her to sign a copy of her book for you. A graduate of the University of Pennsylvania, Cleo has more than 30 years of nursing experience and has recovered from celiac disease herself. She wrote this comprehensive guide to help others who suffer from it or who care for others who do.
    For more information on the book and author: www.recognizingceliacdisease.com
    For more information on the event: info@roanokenaturalfoods.coop or call 343-5652.

    September 26: The Peacock Harper Culinary Friends Group at Virginia Tech is hosting a lecture titled "Virginia Wine Coming of Age" at 11:30 a.m. at the Inn at Virginia Tech in Blacksburg. The speaker will be Susanne Beckner of Villa Appalachia winery in Floyd, who will talk about the historic pairing of wine with foods of Virginia. Pre-registration is required by September 19. Cost is $35, which includes an Italian lunch and four wine pairings. Go to www.culinarycollection.org for more info.

    All month: Omega Lane Farm in Rural Retreat is having "Pick Your Own Tomato Day" every Sunday in September from 2-5 p.m. Folks can come on farm and pick as much as they want. The price is 75 cents per pound for organic heirloom tomatoes.
    Info: Omega Lane Farm, 139 Omega Lane, Rural Retreat, VA. 24368. (276) 686-5843

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Food writer Lindsey Nair shares successes and failures in the kitchen, passes on recipes and restaurant news and generally muses about her very favorite thing to do: eat. Read more about Lindsey

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