Can you believe it? It is that time folks. Time to clean up those tongs, wipe down the grill and chill those bottles of beer (or cider if you prefer). Yes sir, the weather is just perfect for grilling!
Take a gander at these beauties...
From Sesame Tenderloin Skewers with Asian-Style Sauce
-serves 4 as an amuse-bouche-
Ingredients
1/4 cup tamari
1/4 cup ponzu
2 tablespoons sesame oil
Small splash of mirin
1 teaspoon grated fresh ginger
1 clove garlic, grated
2 tablespoons fresh cilantro, chopped
1 small onion, minced
Chopped fresh chili to taste
3/4 pound pork tenderloin, cut into 1- to 1 1/2-inch cubes
1/4 cup white sesame seeds
Procedure
1. Begin by making the sauce/marinade. Whisk together the tamari, ponzu, toasted sesame oil, mirin, ginger, garlic, cilantro, scallions and chili. Divide the mixture in half. Place one half in a large Ziploc bag, and the other half in a serving bowl.
2. Add the beef to the Ziploc bag, and seal. Massage the marinade into the beef. Refrigerate for 1 to 2 hours.
3. Meanwhile, soak as many 3- or 5-inch bamboo skewers as you have cubes of meat in water for at least 30 minutes.
4. Preheat your grill pan over medium-high heat.
5. Mix the sesame seeds together in a pie dish.
6. Remove the meat from the marinade, and discard the marinade. Thread 1 cube onto each skewer.
7. Dredge the meat in the black and white sesame seeds, covering them on all sides, pressing them into the meat if necessary. Grill 1 to 2 minutes on each of the four sides of the meat. Serve with the reserved sauce.
