Grill

Super easy and delicious. This recipe can be varied in a number of ways as desired. Source http://www.myrecipes.com/recipe/grilled-pastrami-style-salmon Ingredients 1 (1 ½-pound) center-cut salmon fillet 1 tablespoon dark brown sugar 1 teaspoon coarsely ground black pepper 1 teaspoon kosher salt ¼ to ½ teaspoon ground allspice 1 teaspoon garlic powder 1 teaspoon ground ginger 1 teaspoon ground coriander ½ teaspoon olive oil Cooking spray Preparation Prepare grill. Combine first 7 ingredients. Place salmon fillet, skin side down, on a cutting board or work surface; brush evenly with olive oil. Sprinkle spice mixture evenly over salmon; gently rub mixture into fish. Cover lightly with plastic wrap, and chill 15 minutes. Place fish, skin side down, on a grill rack coated with cooking spray; grill 10 minutes or until fish flakes easily when tested with a fork.

Equipment Food Processor Ingredients 1 medium onion 2 cups canned white beans, drained ½ cup rolled oats 1 tablespoon chili powder Salt Pepper Hamburger buns Lettuce Tomatoes Olive oil Preparation Cut a medium onion into chunks add to food processor. Add beans rolled oats, chili powder and salt and pepper. Pulse, stopping occasionally to scrape the sides as necessary. Taste; if it’s too dry, add water; too wet, add more rolled oats, a tablespoon at a time. Divide the mixture into four even patties and cook them in olive oil until nicely browned each side. Serve on toasted buns with lettuce, tomato and onions.

Source This recipe was sourced from the below two recipes; combined and modified. https://www.cooksillustrated.com/recipes/7406-grilled-glazed-pork-tenderloin-roast https://www.cooksillustrated.com/recipes/7409-sweet-and-spicy-hoisin-glaze Special Equipment Grill Large container in which to brine tenderloins Five 14-inch lengths of kitchen twine; oiled Ingredients 2 (1-pound) pork tenderloins, trimmed 3 tablespoons Salt 1 ½ quarts cold water Glaze 1 teaspoon vegetable oil 3 garlic cloves, minced 1 teaspoon grated fresh ginger ½ teaspoon red pepper flakes ½ cup hoisin sauce (one 210 gram jar) 2 tablespoons soy sauce 1 tablespoon rice vinegar Preparation Brine Tenderloin Dissolve 3 tablespoons salt in 1 ½ quarts cold water in large container. Lay tenderloins on cutting board, flat side (side opposite where silverskin was) up. Holding thick end of 1 tenderloin with paper towels and using dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely covered with shallow grooves. Repeat with second tenderloin. Submerge tenderloins in brine and let stand at room temperature for 1 hour. Glaze Heat oil in small saucepan over medium heat until shimmering. Add in garlic, ginger, and pepper flakes; cook until fragrant, about 30 seconds. Whisk in hoisin and soy sauce until smooth. Remove pan from heat and stir in vinegar. Transfer 1/3 cup glaze to bowl for grilling; reserve remaining glaze for serving. Prep Tenderloin Remove tenderloins from brine and pat completely dry with paper towels. Lay 1 tenderloin, scraped side up, on cutting board and lay second tenderloin, scraped side down, on top so that thick end of 1 tenderloin matches up with thin end of other. Evenly space twine underneath tenderloins and tie. Grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Clean and oil cooking grate. Place roast on cooler side of grill, cover, and cook until meat registers 115 degrees, 22 to 28 minutes, flipping and rotating halfway through cooking. Slide roast to hotter part of grill and cook until lightly browned on all sides, 4 to 6 minutes. Brush top of roast with about 1 tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 to 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees. Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Carefully remove twine and slice roast into ½-inch thick slices. Serve with remaining glaze.