JALAPENO MAYONNAISE
1 cup Fresh mayonnaise
4 tbsp Jalapeno, stemmed, seeded, minced, [or not <g>]
4 tbsp Red onion, finely minced
4 tbsp Fresh cilantro leaves, finely chopped
LEMON BUTTER SAUCE
2 oz Demi-glace
1 tbsp Fresh lime juice
1 tbsp Fresh lemon juice
1 lb Unsalted butter, @ room temperature
Salt
White pepper, freshly ground
PORK
6 Pork tenderloins, silver skin removed
ASSEMBLY, FOR EACH
1 tbsp Olive oil
Salt
Pepper
All-purpose flour
1 tbsp Red bell pepper, diced
1 tbsp Green onion, chopped
1 Po'boy, 8", sliced lengthwise
1/3 cup Romaine lettuce, cut en chiffonade
1 large Slice roasted red bell pepper
1 large Mushroom, grilled, fan sliced
1 tbsp Cotija, grated, * see note
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JALAPENO MAYO
Combine all ingredients in small, nonreactive bowl; stir; cover; reserve.
LEMON BUTTER SAUCE
Heat demi-glace in nonreactive saucepan over medium heat. Stir in lemon and lime juice; reduce by 50 percent. Remove from direct heat; whisk in butter; season; reserve (keep warm).
PORK
Place tenderloin across cutting board. Angling knife blade away from you, cut down length of tenderloin, unrolling it towards you as you slice, in "jelly roll" style, into thin rectangle; repeat with remaining tenderloins.
Place each tenderloin between 2 sheets of plastic; pound into scallopini; cut in half; reserve.
ASSEMBLY : For each sandwich
Heat olive oil in heavy skillet over medium heat. Season 1 tenderloin scallopini; dust with flour. Saute to golden brown on 1 side; turn; add 1 TBSP red bell pepper; saute 1 minute; remove from direct heat.
Stir in 2 TBSP lemon butter sauce and 1 TBSP green onion; reserve (keep warm).
Spread 1 teaspoon jalapeno mayonnaise on bottom half of po'boy loaf. Place po'boy on warm plate; spread romaine chiffonade over mayonnaise.
Place roasted red bell pepper strip on top. Fan grilled mushroom over bell pepper. Sprinkle 1 TBSP cotija cheese on top. Place 1 TBSP lemon butter sauce on other half of po'boy; top with reserved slice of pork tenderloin; serve immediately.
NOTES : Can be scaled up in direct proportion. Cotija is a dry, sharp, Mexican cheese. Frm. Food Arts/Sep 95
Posted to CHILE-HEADS DIGEST V3 #185
Recipe by: Chef/Owner Michael Cord=FAa, Am=E9ricas, Houston
From: Inagaddadavida <rael@ebicom.net>
Date: Thu, 12 Dec 1996 00:01:58 -0600
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