Mothers day

Mothers day, and today I made something special just for her.

Roasted Tomatoes

6 large beefeater tomatoes, halved
2 garlic cloves, finely sliced
2 teaspoons honey
2 tablespoon balsamic vinegar
2 tablespoon olive oil
Salt and black pepper to taste
1 tablespoon chopped flat-leaf parsley

Preheat barbecue to 300°F/150°C or medium low heat.

Place tomato halves cut side up on a baking sheet or perforated
barbeque tray. Divide garlic slices between the tomatoes and place the
garlic slices on top of each tomato half. Drizzle with honey, vinegar
and oil. Season the tomatoes with salt and pepper.

Place the tray of tomatoes on the grill. Roast the tomatoes until very
soft and lightly charred (about 30 minutes). Remove tomatoes from the
grill and place on a serving platter. Sprinkle with parsley and
drizzle with remaining olive oil and balsamic vinegar.

Serve chilled or at room temperature.





pork tenderloins, silver skin removed
2 cup raspberries mashed
4 tablespoons balsamic vinegar
2 cup red wine
2 tablespoon brown sugar
2 tablespoons olive oil


Mix the cherries, vinegar, wine, port, sugar, and oil
together in a non-reactive bowl. Place the pork into a sealable
plastic bag and pour the marinade overtop. Place in the refrigerator
for 4-6 hours.

Preheat bbq to 350 degrees Fahrenheit

Remove pork from the fridge for the last 30 minutes of the marinating
process. Remove the pork from the marinade and set the marinade aside
for later. Pat the pork dry. Season the meat with kosher salt and
pepper.

Place marinade in sauce pan and cook over medium low heat until it
thickens and reduces to approximately one cup.

Place pork on bbq and grill for 5 minutes with lid up.

Baste pork with marinade once pork is almost cooked.