Miller Family Recipes

This is from Cooking with Paula Deen.  I always like to find a good marinade, and this one fits the bill. I marinaded my tenderloins for 24 hours and couldn't get the bbq lit, so I put them in foil and stuck them in a 300 degree oven for about 45min. to 1 hr. and I thought they were delish! Makes 4-6 servings 1/4 c. soy sauce 3 Tblsp. firmly packed brown sugar 3 Tblsp. sesame oil 2 Tblsp. rice vinegar 2 Tblsp. garlic-chili sauce (I used Lee Kum Kee) 1 Tblsp. minced garlic 2 tsp. ground ginger 2 lbs. pork tenderloin In a large resealable plastic bag, comgine soy sauce and next 6 igredients.  Add pork; seal bag, and chill for at least 8 hrs. or up to 24 hrs.  Spray grill rack with nonstick nonflammable cooking spray.  Preheat grill to medium-high heat (350 to 400 degrees).  Remove pork from bag, and discard marinade.  Grill tenderloin, covered with grill lid, for 10 min. per side or until a meat themometer inserted in pork reaches 145 degrees....

I know this calls for walleye, but I just grab any ole fish Sams or Costco has such as Talapia or flounder or whatever.  Being the non fish person that I am, and I would have to put Dan in that catagory too, we both actually liked this recipe.  1 egg 1 tsp. honey 1 c. coarsely crushed saltines (about 22 crackers - I used wheat) 1/3 c. flour 1/4 tsp. salt 1/4 tsp. pepper 4 - 6 fish fillets oil additional honey lemon or lime slices, optional In a shallow bowl, beat egg and honey.  In another bowl, combine he cracker crumbs, flour, salt and pepper.  Dip fillets into egg mixture, then coat with crumb mixture.  In a large skillet, heat 1/4 in. of oil; fry fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork.  Drizzle with honey; garnish with lemon or lime if desired.

Ok, I did quite a bit of research online for this recipe.  Most of the ones I found were very similar to one another.  Some used Coke and some Dr. Pepper.  I made two attempts.  The first attempt I used a pork roast because that's what most of the recipes used.  It was cheaper than even a pork butt and shredded easily, but I found that when you went to eat it, you ended up chewing and chewing and chewing...not good.  Sooo, I'm back to my old trusted friend - pork shoulder or butt. In the first attempt I used chipotle peppers in adobo sauce for the tomato base they all seem to have.  Wow, what a blast of heat. I could hardly eat it.  Actually, the flavor of the whole thing was great.  It was just hot, hot, hot, and chewy.  So I skipped the chipotle stuff and used enchilada sauce, which is what most of the recipes used - some used just straight tomato sauce (maybe for another try).  So here is my version of the Cafe Rio sweet pork....