Posts Tagged ‘Pork’

Fogo De Chao

There are certain days in every mans life that they do not look forward to, and turning 30 is one of those days.  Well that day happened for me this Friday.  My wife, Sarah, knew she had to do something to lift my spirits and she knew the one thing that would do that would be a great meal.   So she had her wonderful mother Barbara and step dad Karl come over and take our son for the night so that we could enjoy a night out to celebrate my birthday.  So off we went to a still unknown (by me) destination.  I was like a kid in a candy store.  As soon as I saw where we were going (Fogo De Chao in downtown Indy), I lit up with happiness – I was like a kid in a candy store.  As I walked into the place, I saw men walking around with huge skewers of Beef, Pork, Chicken, Sausage……..It was like this place was made just for me.

You start off your meal with a trip to the Salad Bar, which happens to be the best Salad Bar I have ever been to.  It was filled with so many tasty treats including; Marinated Peppers, Hearts of Palm, Asparagus, Artichokes, Olives, Smoked Salmon, as well as fine Cheeses and Antipasto meats- and all of it is packed with flavor.

Then they issued us our meat card.  If you have your card on red, the servers do not bother you.  If you turn your card over to green, the meat express pulls in and you are offered some of the finest meats I have ever eaten.  We ate everything from Filet Mignon, Top Sirloin, Prime Rib, Pork Tenderloin, Chicken, Sausage….and the list goes on and on.  The quality is what I could not believe.  You tell the servers exactly how you want the meat cooked, and they serve you as much as you would like of all of these fine cooked meats.  This is all served with Garlic Mashed Potatos, grilled Polenta Cakes, and sweet Plantanes.

I was in my heaven.  After stuffing myself to the max (you know we also had dessert- a papaya ice cream for me, hot molten chocolate cake for Sarah), it was time to leave and my wife told me that I had a smile on my face that she had never seen.  I was so happy and content because I just had the best dining experience of my life.  I am just sad it took me 30 years and 1 day to find this place.  I am so glad that I have a wife who knows me so well and I will be going back as many times as I can.  If you ever have the chance to experience Fogo De Chao, I highly recommend going………just don’t forget to call and invite me!


Cracked Pepper Crusted Pork Tenderloin

Pork Tenderloin is one of my favorite dishes to make.  It is affordable and is a very lean and versatile meat.  It can be cooked in several different ways and all usually turn out perfect.  My favorite way to cook Pork tenderloin is on the grill, but the secret is in its preparation.  I made this dish with one of my favorite local chefs, Karl Ahlrichs.  Together we created this masterpiece

For this dish, you will need one or two pork tenderloins (they are much smaller than the huge pork loins, but are much more tender), fresh grated garlic, fresh grated ginger, rice wine vinegar, soy sauce, butter, and a pepper mill for fresh cracked pepper.

On the stovetop, bring a stick of butter, 3-4 gloves of fresh garlic, and a 1/2″ or so of grated ginger, 1/2 a bottle of soy sauce, also can drop a splash of cooking sherry or red wine for additional flavors.  Cook this until it starts to slightly boil, then turn down until it is slightly curdling.  Keep this mixture cooking for approximately 10-12 minutes and pull off heat.  Wait until mixture is room temperature or put in fridge for a few mins to cool down.

Take your pork tenderloin and diagonally cut slits into the meat 1/2″ deep into the meat about every 1″ to 1 1/2″ wide.  Do this down both sides of the meat.  Now pour the cooled marinade that we made on the stove top all over the top of the cuts of meat.  If you are making two tenderloins, double the marinade.  You can marinate this for as little as a half an hour, but I prefer to let it sit for several hours so it really penetrates the meat.

Set your grill on medium high heat to preheat.  While the grill is pre-heating, take your pork and stuff the slits that you made with some of the extra garlic/ginger pieces from the marinade.  This is an added tip to enhance even more flavor.   Before the meat is ready to hit the grill, crack as much cracked pepper on the meat as you like.  I like a lot so it has that “pepper crusted” feel to it.  Now it is time to hit the grill.  I always cook my pork tenderloin to about 160-165 degrees.  After you take the meat off the grill, it will continue to cook.  Let the meat sit for about 5-10 minutes to let the juices redistribute throughout the meat.  Now slice and serve.  Let me know how you like it!