Pork New Orleans

T H E F O O D S AV E R U S E R M A N U A L

Marinating Recipes

Serves 4

Ingredients needed:

11⁄2 lbs. pork sirloin

1⁄2 cup strong coffee

1⁄4 cup molasses

1⁄4 cup balsamic or red wine vinegar

2 tablespoons Dijon mustard

1⁄8 teaspoon cayenne pepper

1⁄4 teaspoon salt

Place pork sirloin in FoodSaver Canister. Combine all ingredients and pour over pork sirloin. Vacuum package. Marinate 15-20 minutes in the refrigerator.

Remove pork from the canister and broil or grill. See cooking chart for times.

Steak Provençal

Serves 4-6

Ingredients needed:

11⁄2 lbs. top sirloin steak

1 tablespoon Dijon mustard

1 tablespoon coarse mustard

2 tablespoons red wine

2 tablespoons balsamic vinegar

11⁄2 tablespoons dry thyme, crumbled

1⁄2 teaspoon coarse black pepper

3 large garlic cloves

Combine all ingredients and place in FoodSaver Canister. Vacuum pack- age. Marinate 15-20 minutes in the refrigerator.

Remove steak from the canister and broil or grill. See cooking chart for times.

T H E F O O D S AV E R U S E R M A N U A L

Indonesian Marinated Flank Steak

Serves 4-6

Ingredients needed:

11⁄2 to 12⁄3 lbs. flank steak

2 tablespoons chunky peanut butter

3 tablespoons light soy sauce

2 tablespoons lime juice

2 tablespoons orange juice

11⁄2 teaspoons grated fresh ginger

Place flank steak in a FoodSaver Canister. Combine remaining ingredients. Pour over flank steak. Vacuum package. Marinate 15-20 minutes in the refrigerator.

Remove steak from canister and broil or grill. See cooking chart for times.

Smoked Salmon

Serves 4-6

Ingredients needed:

21⁄2 lbs. fresh salmon filet

1 quart water (or enough to cover the salmon)

1 cup firmly packed dark brown sugar

1⁄4 cup salt – should be salty to taste 2 bay leaves

1 tablespoon fresh grated ginger

6 whole allspice cloves crushed Honey to taste

In a 2-quart sauce pan combine water, brown sugar, salt, bay leaves, ginger, and allspice. Bring to rapid boil; stir until brown sugar is dissolved. Remove from heat. Let cool completely. In a FoodSaver Canister, place filet of salmon skin down. Poor cooled brine liquid over salmon to cover.

Vacuum package and refrigerate for approximately 4 hours. Remove salmon from canister and discard brine liquid. Rinse salmon thoroughly. Pat dry. Spread a layer of honey over flesh side of salmon. Sprinkle with coarsely ground pepper. Salmon is now ready to be smoked to desired consistency.

(Note: This recipe also works well with trout.)