Friday, July 9, 2010

Range Menu - Mock Armadillo ?


This is the Gerber Mark 1, a smaller version of the Mark 2 combat knife. It's not really good for field dressing, it was designed to stab in and right back out, a design that's a thousand years or so old, and it's not been bested for that particular design use. But for day to day use, pretty much limited to "See I have a knife ! " displays, mall Ninjas or spearing a tasty tenderloin and bringing it up out of the pan.

Such as the following. Known in the Range household as "Mock Armadillo" I posted a version of recipe a long time back, but several people have asked for it again.

click to enlarge photo
You take a mixture of half low sodium soy sauce and half real maple syrup. Fillet a pork tenderloin (one that length wise would fill a bread pan) or two and marinate for a day in the mixture, enough to cover. About 3 hours before dinner, slice some green onions and a carrot into tiny matchstick sized slivers and saute in a little olive oil with a clove of garlic. Add a twist of ground pepper but do not add salt as the soy sauce has enough already. Veggies should be limp but not overcooked. Remove meat from marinade, unfold the meat, stuff with veggies (amount up to you, I use about 1/4 to 1/3 cup per fillet, "seasoning" as opposed to "filling"). Wrap in raw bacon and secure with toothpicks. Pour some of the leftover marinade over the meat and bake, loosely covered with foil, in bread pans in a 200 degree oven for 2 1/2 to 3 1/2 hours. Serve over bread stuffing, or rice after pouring off remaining marinade.

Worth getting out the fancy boot knives for. But you won't need them, you can cut this with a spoon.

 

9 comments:

Lois Evensen said...

Oh, that's wonderful. Thanks for the great recipe. It'll be a winner here.

Morris County Feedstore said...

I just put a pork loin in the freezer....

Shannon said...

Oh man that looks tasty. ;-P

Hurricane Mikey-- said...

Oh man, Brigid this recipe is 'right up in my kitchen'! Gotta try it...

RichD said...

I have to stop looking at the food while using the laptop. The drool is going to short out the keyboard one of these days. Mouthwatering dish as usual. Hope your feeling better. Rich

Keads said...

I have to try this over the weekend! I hope I have time, 13 year old and his Father are coming over tomorrow to go to the range!

Young man was presented with a Ruger .22 caliber revolver by his Grandfather (90 years old) after my performing humble ministrations with a rifle at the range and his Boy Scout camp.

He is all about taking care of it and shooting it. And he does call me "Mr. Eads".. sigh.

Lay low and get better over the weekend B.!

Ed Foster said...

Oh Wow! Grandma O'Connor's Galway stuffed pork tenderloin, with a slightly different filling. Are you sure you're not a relative?

She would fillet it out and pound hell out of it until it was thin, then roll it up around the stuffing.

Oh, before stuffing and rolling, she would simmer up some freshly crushed garlic in Guinness, then quickly saute both sides of the pork in it. It added a certain something special to the crust.

Old NFO said...

Yum... :-)

Anonymous said...

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