Cruibins (Grilled Pigs' Trotters, Irish Style) Recipe

 
      Yield: 4 Servings
 
      4    brined pigs' trotters
      2    carrots
      1    stick celery
      1    onion
      6 fl wine vinegar
      1    butter,Melted
      1    breadcrumbs,Dried
      1 pn allspice

Get plain pig's trotters from your butcher and then brine them for
24 hours. Once they've been brined long enough, bandage them with several strips of cheesecloth, or tie them several times around the short way with string, since they will try with all their might to fall apart into many pieces while cooking. Put into a pot with the vegetables, and cover with water and the vinegar. Simmer gently for 6 or 7 hours. Allow to cool in the liquid. -- To serve, split the trotter in two the long way and roll in melted butter and dried breadcrumbs mixed with a pinch of allspice. Heat slowly under a broiler, or in the oven at 350 F, until hot and crisp on the outside. Serve with mustard and horseradish for those who like such things....and LOTS of wet wipes and paper towels.
.
Basic brine for trotters:
.
12 1/2 cups water:  3/4 lb sea salt:  3/4 lb brown sugar:  2 oz
saltpeter (optional):  1 t juniper berries:  small piece ungrated nutmeg:  1 bay leaf:  3 sprigs thyme:  1 t black peppercorns:  4 cloves.  Put all ingredients in a pan, bring to boiling point, skim and remove from the heat.  Let cool.  Add trotters, weight down with a very clean stone or other nonreactive weight, and leave for 24 hours.  (The spices are also optional if you're in too much of a hurry.)

Cynthia's Grilled Beef Tenderloin
 
 Yield: 10 Servings
 
      1    beef tenderloin*,Trimmed
      1    *(3-1/2 to 5 lb)
  MARINADE AND SAUCE  =============
      2 c  soy sauce
    2/3 c  dark sesame oil
      6 lg garlic cloves,chopped
      2 T  fresh ginger,Chopped

PLACE THE TENDERLOIN in a non-aluminum pan. Mix together the soy
sauce, oil, garlic and ginger, and pour 1/2 of the marinade over the
tenderloin. Reserve the remaining for the sauce. Cover the beef with
plastic wrap and marinate overnight in the refrigerator. Remove the
tenderloin from the pan and place it on a charcoal grill over a low
fire, covered, or place in a pan in a 400F oven. Cook until rare (the
internal temperature should be 140F), turning if necessary. Remove
from heat. If cooking in the oven, bring the remaining marinade and
pan juices to the boil and pour over the meat. Serve hot or cold. May
be made ahead and reheated.