In this issue, we spotlight Ambition Bistro and the Jay Street Marketplace of Schenectady small businesses. The Mission of Taste of Schenectady® is to inspire people to support family owned and independent restaurants and gourmet food and lifestyle businesses—as well as our local community, and ALL of its people!
Chester’s Smokehouse Sesame Pork The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Try this recipe with Chester’s. Prep: 15 min. • Cook: 30 min. • 1 pound pork tenderloin • 1/4 cup sesame seeds • 3/4 cup cornflakes crushed • 3/4 tsp. paprike • 3/4 tsp. ground ginger • 3/4 tsp. black pepper ground • 1/4 tsp. salt • 3 Tbsp. honey Pre-heat only one side of the grill on medium heat for indirect outdoor barbecue cooking. Place sesame seeds in a bowl and stir in remaining ingredients except pork and honey. Coat all sides of the pork with honey and sprinkle the sesame mixture evenly over pork. Brush the grill grate clean, and place the pork tenderloin on the side of the grill that has no flame underneath. Close the lide and cook 20-27 minutes opposite side of the heat until the internal temperature of teh pork reaches 145˚F. Covering loosely with a sheet of foil if the pork begins to brown too much. When the tenderloin is done cooking, let it rest on a rack. Let the pork stand 5 minutes before slicing on the bias to your guests’ desired thickeness. 32 Taste of Schenectady® and Beyond • www.tasteofschenectady.com • Vol. 4 • No. 1
ABOUT THESE RIBS Country-style ribs are cut from the sirloin or rib end of the pork loin. The meatiest variety of ribs, country-style ribs are sold either as “slabs” or in individual servings. These pork ribs are perfect for those who want to use a knife and fork. BASIC RECIPE Prep: 15 min. • Cook: 60 min • 1 1/2 to 2 pound boneless country- style pork ribs • 2 Cups Apple Cider vinegar • 1 Cup cold water • 2 Tbsp. vegetable oil • 2 Tbsp. molasses, or 1/4 Cup brown sugar • 1 tsp. salt • 1 1/2 tsp, crushed red pepper • 1/2 tsp. cayenne pepper Outdoor Country-style BBQ Ribs! Chester’s Smokehouse • 15 Watervliet Avenue Albany, NY 12206 (518) 650-6642 • www.chesterssmokehouse.com Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved. Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator. Remove ribs from marinade; discard marinade. Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160º F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling. Serves 6. Ask about the recipe for Country-style ribs with Jalapeño peach sauce. Ribs basted with sauces are called “wet ribs.” Taste of Schenectady® and Beyond • www.tasteofschenectady.com • Vol. 4 • No. 1 33