SGF #160 : Grinderman and the Grammys

SHOES:  The Grammy Awards are typically known for their over the top fashion and eccentric personalities but this year red carpet went glam. Gorgeous gowns and sky high heels cascaded past entertainment interviewers and into the show.  We rarely see a duplicates but Christian Louboutin took the top spot for shoe of the night; both Rihanna and Alicia Keys wore these killer ankle strap pumps from his 2012 collection.

GUYS: This guy loves his coffee and wants you to love it too.  The Grinderman Michael McSherry roasts his own beans in his backyard and then delivers them fresh to your front door.  After Michael roasts the beans they are put into a sealed bag and hand delivered to your door.  Michael says his personal delivery lets customers to have a relationship with the coffee they drink.  If you live in the burbs or in another state Michael says he will ship his famous Grinderman beans to you.

FOOD:  Speaking of grinding, Chef Merlin Verrier of Graham Elliot Restaurant pulls out his Ferrari of grinding tools to blend parts of this dish; Adobo marinated pork tenderloin with black bean puree, pickled jicama, spinach guacamole, chipotle salsa and lime crema.

For the Pork & Marinade:
Adobo from can of chipotles
½ cup of OJ
Stems from cilantro bunch
¼ of onion
2 cloves of smashed garlic
10oz pork tenderloin

Combine all ingredients in a bowl and let meat marinate for at least 2 hours.  Preheat grill and oven. Place pork over hottest part of the grill. Cook each side for 7 minutes and flip. Place in oven at 400 degrees for 10 minutes. Remove from oven and let rest for 5 minutes. Slice into 12 pieces.

For the Black Bean Puree:
1 can of black beans
¼ of onion – diced
1 clove of garlic – chopped
1tbl of oil

In a colander, rinse the beans until water is running clean off of them. Over medium heat, sauté onion and garlic in a medium pot until lightly browned, about 5 minutes. Add black beans and 1 cup of water to pot and cook for 20 minutes. Remove from heat.

In a table top blender, combine all of the ingredients and puree. Add additional water if puree is too thick. Season with salt and lime juice.

For the Chipotle salsa:
2 roma tomatoes
4 ea. chipotle
½ inch thick onion ring
2 cloves of garlic
1 cup of orange juice
¼ cup cilantro
Salt
2 tsp Lime juice

Char the vegetables as much as possible. This can be done over a flame, a very hot cast iron pan or in the broiler. Blacken both sides the fresh vegetables. In a small sauce pot, add all vegetables, chipotle and OJ. Cook for 20 minutes. Remove from heat. In a blender, puree and add cilantro and lime juice. Season with salt. Can be refrigerated for up to 4 days.

For the Spinach Guacamole:
¾ bag of baby spinach
¼ cup of cilantro
1 avocado
¼ of an onion
1 clove of garlic
1 cup of water
1 tsp. lime juice
Salt

Bring a large pot of water to a boil. Season the water heavily with salt. Prepare an ice bath to shock the spinach. Add spinach to boiling water and cook for 30 seconds. Remove from water and place directly into ice bath. Once completely cooled, remove from ice bath and squeeze out excess water.

In a blender add blanched spinach, cilantro and water. Blend for 1 minute. Next add avocado, onion and garlic. Puree until smooth. Add lime juice and season with salt.

For the Pickled Jicama:
½ lb. of jicama – peeled
1 tbl of lime juice
Salt

Slice jicama on a mandolin for equal thickness. Toss with lime juice and salt. Can be done up to 1 hour in advance.

Assemble and enjoy! And don’t forget to check out Graham Elliott’s new restaurant GEB.

Confido