Happy Thursday to all!
Just finished my dinner and here it is.
Thank you tons for sharing in my meal!
I started out with these 4 wild boar tenderloins...
And I took a small container of vanilla extract and added that, with equal parts olive oil into a Ziplock plastic bag...
I added the boar tenderloins to that bag of "oil-vanilla" and returned it to the fridge for two hours...
Meanwhile, in my little gas smoker, I had one or two pieces of hickory chips left that got poured in, along with pistachio shells and a Madagascar Vanilla Bean...
I sprayed a perforated grill dish with an "olive oil spray can" and added the vanilla bean to it...
And some sliced raw zucchini...
And then I cut the vanilla bean down the middle - to get more smoke taste into it...
And added 1 and 1/2 sliced bananas...(my dogs ate the other half)...
And I put that on my little gas smoker for 10 minutes...
Meanwhile, I fired up the little humble grill with natural charcoal and some grill grates sprayed with that same olive oil can...
And raised the smoker lid to snap a picture...
And cut apart some fresh chives (my favorite herb) with scissors...
And then put the wild boar tenderloins atop the grill grates on the grill...
And it was sort of a "12 minute dance" of sorts - searing on 3 sides, approx 4 minutes per odd shape/side...
But I'd removed the smoked goods after 10 minutes...
And I let the meat "rest" once it came in...
And it SMELLED hypnotic - VANILLA everywhere!!!!! I was in love with the aroma!!!!!
And I plated that together...dousing it with Tunisian Olive Oil before sitting down...and freshly ground black pepper - lots!
And serving with a little "escargot plate" filled with various sea salts - up at "11 o'clock" are Black Cyprus flakes, then moving clockwise to ground red Hawaiian sea salt, Hawaiian coffee salt, black truffle sea salt, ground pink Himalayan sea salt, and in the middle was jade green bamboo sea salt...
The smell of vanilla was most pronounced when the meat was brought in - GORGEOUS!
The chive smell was fantastic too - although I am biased to anything 'CHIVES' and think that's a great restaurant name or name for something, yes?
The smoked banana was like cream, and yet worked SHOCKINGLY well against the meat! I would absolutely do that combo again, and/or for company, as it was sensational and not "too sugary" or out of balance... It was, downright interesting and different (or to my simpleton ways of cooking) and quite enjoyable!
The meat was cooked to perfection at a "medium rare" point - some end pieces more "medium" and yet super soft and vanilla-esque; and then some center cuts "almost" rare, yet overall just medium rare and still soft, elegant and beautiful!
The zucchini was wonderful too! Al dente a bit, yet smoky, and lovely against the chives and bananas and VANILLA! Yes, did I mention yet, that our entire property now smells like vanilla????? Smiles. (I love it anyway)...
The light "pink Himalayan sea salt" did serve me the best with this dish, though life is about having choices, and I enjoyed having such indeed!
Thank you again for sharing in my Thursday!
Cheers!!!!!!!!!!!! - Leah
Just finished my dinner and here it is.
Thank you tons for sharing in my meal!
I started out with these 4 wild boar tenderloins...
And I took a small container of vanilla extract and added that, with equal parts olive oil into a Ziplock plastic bag...
I added the boar tenderloins to that bag of "oil-vanilla" and returned it to the fridge for two hours...
Meanwhile, in my little gas smoker, I had one or two pieces of hickory chips left that got poured in, along with pistachio shells and a Madagascar Vanilla Bean...
I sprayed a perforated grill dish with an "olive oil spray can" and added the vanilla bean to it...
And some sliced raw zucchini...
And then I cut the vanilla bean down the middle - to get more smoke taste into it...
And added 1 and 1/2 sliced bananas...(my dogs ate the other half)...
And I put that on my little gas smoker for 10 minutes...
Meanwhile, I fired up the little humble grill with natural charcoal and some grill grates sprayed with that same olive oil can...
And raised the smoker lid to snap a picture...
And cut apart some fresh chives (my favorite herb) with scissors...
And then put the wild boar tenderloins atop the grill grates on the grill...
And it was sort of a "12 minute dance" of sorts - searing on 3 sides, approx 4 minutes per odd shape/side...
But I'd removed the smoked goods after 10 minutes...
And I let the meat "rest" once it came in...
And it SMELLED hypnotic - VANILLA everywhere!!!!! I was in love with the aroma!!!!!
And I plated that together...dousing it with Tunisian Olive Oil before sitting down...and freshly ground black pepper - lots!
And serving with a little "escargot plate" filled with various sea salts - up at "11 o'clock" are Black Cyprus flakes, then moving clockwise to ground red Hawaiian sea salt, Hawaiian coffee salt, black truffle sea salt, ground pink Himalayan sea salt, and in the middle was jade green bamboo sea salt...
The smell of vanilla was most pronounced when the meat was brought in - GORGEOUS!
The chive smell was fantastic too - although I am biased to anything 'CHIVES' and think that's a great restaurant name or name for something, yes?
The smoked banana was like cream, and yet worked SHOCKINGLY well against the meat! I would absolutely do that combo again, and/or for company, as it was sensational and not "too sugary" or out of balance... It was, downright interesting and different (or to my simpleton ways of cooking) and quite enjoyable!
The meat was cooked to perfection at a "medium rare" point - some end pieces more "medium" and yet super soft and vanilla-esque; and then some center cuts "almost" rare, yet overall just medium rare and still soft, elegant and beautiful!
The zucchini was wonderful too! Al dente a bit, yet smoky, and lovely against the chives and bananas and VANILLA! Yes, did I mention yet, that our entire property now smells like vanilla????? Smiles. (I love it anyway)...
The light "pink Himalayan sea salt" did serve me the best with this dish, though life is about having choices, and I enjoyed having such indeed!
Thank you again for sharing in my Thursday!
Cheers!!!!!!!!!!!! - Leah
