Recipes from Chef Boomer

1 pound Pork Tenderloin
1 tablespoon Kosher Salt
1 teaspoon Fresh Ground Black Pepper

½ cup Boysenberry Jam
1 tablespoon Chipotles in adobo can
1 tablespoon Water

Place all in food processor or blender and mix until smooth. Strain through a fine strainer to get seeds out.

Pre heat grill to med high heat.
Season pork generously with salt and pepper
Grill pork 7 minutes each side.
The last 3 minutes apply glaze on to pork and finish cooking until an internal temperature reaches 145 degrees
Let rest for 5 minutes than slice
Apply more glaze if desired


1 tablespoon Canola Oil
1 pound Shrimp (16/20)
1 teaspoon Garlic minced
1 each lemon juiced
1 tablespoon butter

Heat oil in sauté pan
Add shrimp cook for about 2 minutes turn
Add garlic cook for about 2 more minutes until shrimp is opaque
Take off heat add lemon and butter
Season with salt and pepper
Serve over grits and top with sundried tomato bacon jam

1c Grits
4c Chicken Stock or Broth
4oz Goat Cheese
4 tablespoon Butter
2 tablespoon Heavy Cream

Bring broth to a boil and slowly stir in grits
Turn heat down to medium low and cook for about 20 until the grits are tender stirring occasionally
Remove pan from heat stir in cheese, butter, and cream
Season with salt and pepper
Serve immediately


4 slices Bacon thick cut, diced
1 jar Sundried Tomatoes in oil, drained, chopped
1 small Yellow Onion, thinly sliced
3 each Garlic cloves, minced
½ cup Red Wine Vinegar
1½ cup Water
1 teaspoon Thyme fresh, chopped
½ teaspoon Salt
½ teaspoon Pepper

In medium sauce pan cook bacon until crisp remove from pan and reserve on towel.
In same pan add sundried tomatoes, onion, and garlic and cook until onions are soft about 5-7 minutes.
Add sugar, vinegar, water, thyme, salt and pepper
Bring to boil reduce heat to simmer and let cook for 30 minutes
Most of liquid should be reduced add crisp bacon remove from heat and let cool
This can be made a day ahead of time.

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