Who Are These Hot Knives?
Recently:
April 3, 2008:
Spring Board
March 31, 2008:
Grilled Cheese Guantlet and other news
March 19, 2008:
A.M. Tacos
March 17, 2008:
Saint Moylans
March 15, 2008:
Split Spear Salad
Archives:
April 2008
March 2008
February 2008
January 2008
December 2007
November 2007
October 2007
September 2007
August 2007
July 2007
June 2007
May 2007
April 2007
March 2007
February 2007
January 2007
December 2006
November 2006
October 2006
September 2006
August 2006
July 2006
June 2006
May 2006
April 2006
March 2006
March 2005
Categories:
Ceremonies (28)
Dairy Pairy (6)
Friendz of Hot Knives (12)
Gutter Butter (11)
Hate Knives? (5)
Hip Hops (51)
Knife Cast (2)
Knife Tips (10)
No Drive-thru (5)
Recipes (86)
The Great L.A. Beer Run (6)
Veeegs (77)
Vogz (25)
Leek & Apple Loin
By Hot Knives from November 11, 2006

For the traditionalists among you, stay tuned for some sort of fucked up seitan turkey concoction later in the week. For you free thinkers, here's a ridiculous take on the pork loin thanks to Gimme Lean, our favorite sausage prada on the market. Breaded, herbed and sauced, this shit is tart and savory, perfect as a holiday entrée.
Leek and Apple Loin
1 Gimme Lean sausage log
2 Tbs. honey
6-8 stoned wheat crackers
fennel seeds
garlic powder
black pepper
2 large leeks
1 Fugi apple
2 Tbs. olive oil
1 tsp. cardamom
1. Remove fake sausage log from wrapping, gently as to retain shape. Smother with honey and rub vigorously to cover entire surface. Using a mortar and pestel or food processor, crush the crackers into breadcrumbs. Add fennel seeds and continue to powderize. On a plate, combine the spices and roll honeyed sausage log until fully covered. Oil a large sautee pan and place on medium heat. Sear the sausage log until entire surface is browned. Remove from heat and set aside.
2. Preheat oven to 350 degrees.
3. Quarter apple and then slice thinly. Wash the leek, slice in half and wash again to remove any dirt. Then separate into long stems. Grease a deep bread pan with extra virgin olive oil and then cover the bottom with apple slices. Sprinkle apple with cardamom. Then spread leek stems and place sausage log on top.
4. Bake for 10-15 minutes.
Hot Pickled Garlic Pomegranate Glaze
1 cup white balsamic
1/2 cup dry sherry
2 Tbs. honey
10 cloves garlic, peeled
1/4 cup pomegranate glaze
4 Tbs. whole grain mustatd
1. Combine in small saucepan, bring to boil and let simmer for 30 minutes. Once garlic is cooked through, remove from heat and separate cloves from the remaining liquid. Set aside.
2. In a bowl, combine 1/4 cup leftover pickle vinegar goo, 1/4 cup pomagrenite molasses, 4 Tbs. whole grain mustard. Baste your log as needed during the cooking process and save the pickled garlic for garnish.
Beverage: Alaskan Winter Ale
Soundtrack: Jacob Smigel's Thanksgiving Album
<< | Posted on November 11, 2006 at 11:46 PM | >>
