Hearth & Patio
         
     
Peoria Civic Center Spring Homeshow
         
Echo Valley Meats Mojito Grilled Whole Beef Sirloin  
Mojito Marinate Ingredients:
    1 ½ cups mint puree
    ½ cup fresh mango juice
    ½ cup extra virgin olive oil
    1 tbsp salt & pepper
  1. Mix all ingredients
  2. Pour over whole sirloin
  3. Let sit for 6-8 hours
  4. Place sirloin on low heat, grill 10 minutes on each side or until temperature is 135 degrees in the middle
         
Echo Valley Meats Roasted Corn Pico de Gaio  
Ingredients:
    8 whole roma tomatoes diced
    1 red onion diced
    2 whole ears of corn cut from cob
    ½ cup hicama diced
    ½ cup cilantro chopped
    1 tbsp sazon
    1 tbsp salt & pepper
  1. Mix all ingredients together adding hicama at service and serve cold on warm
         
Echo Valley Meats Latin Seasoned Pork Loin with Mango Mojo  
Ingredients for Marinade:
    1 cup mango puree
    ½ cup mango juice
    1 tbsp garlic
    1 tbsp sazon
    ½ cup olive oil
    1 tbsp salt & pepper
  1. Mix all ingredients in a bowl, let 5-6 lb. pork loin marinate for 6 to 8 hours
  2. Place pork loin on grill and cook on low for 12- 15 minutes on each side or until internal temperature of 160 degrees
  3. Pull from grill and let stand for 5-10 minutes before slicing
  Ingredients for Mango Mojo:
    3 cups diced mango
    1 red bell pepper diced
    1 green bell pepper diced
    1 small red onion
    1 tbsp sazon
    1 tbsp rum
    1 tbsp salt & pepper
  1. Mix all ingredients and pour on the warm pork loin
         
Echo Valley Meats Honey Rosemary Grilled Pork Loin  
Ingredients:
    4-5 lb pork loin
    2 tbsp Italian seasoning
    2 tbsp salt and pepper
    3 tbsp honey
    1 ½ cups fresh chopped rosemary
  1. Salt and pepper pork loin and grill for 10-12 minutes on low with the fat side down
  2. Turn and sprinkle Italian seasoning and rub with honey, then sprinkle with fresh rosemary evenly across pork loin
  3. Finish for 20 minutes on low until internal temperature of 160 degrees and let sit for 10 minutes before slicing
         
Echo Valley Meats Roasted Red Pepper Tomato Balsamic Salad  
Ingredients:
    2 whole diced roasted red bell peppers
    6 roma diced tomatoes
    ½ cup balsamic vinegar
    ½ cup fresh chopped rosemary & thyme
    1 tbsp salt and pepper
    1 tbsp fresh minced garlic
  1. Place red bell peppers on the grill rotating until skin is blackened
  2. Place in water and remove skin
  3. Dice tomato and bell peppers small and serve on pork loin for a light refreshing meal
         
Echo Valley Meats Balsamic Italian Beef Sirloin Marinade  
Ingredients:
    1 cup balsamic vinegar
    1 cup extra virgin olive oil
    ½ cup whole grain mustard
    ½ cup honey
    1/3 cup fresh rosemary
    1 tbsp salt & pepper
  1. Mix all ingredients in a large mixing bowl
  2. Marinade whole sirloin for 6-8 hours
  3. Place on low heat for 10-15 minutes on each side or until the middle temperature is 130 degrees
  4. Let rest for 5-10 minutes and slice thin
         
Echo Valley Meats Port Wine Balsamic Demi Glaze  
Ingredients:
    1 tbsp garlic
    1 tbsp butter
    1 cup port wine
    1 tbsp balsamic vinegar
    1 cup thickened beef stock
    1 tbsp salt & pepper
  1. Brown butter and garlic in pan
  2. Deglaze with port wine
  3. Bring to a boil and add all other ingredients, let reduced until thickened
         
         
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