My favorite thing about talking to some of our less-cheffy friends is that they make you feel super impressive and creative, even when your ideas are pretty standard. For example, Liza was recently telling The Chef and me about how there’s only so much you can do with chicken and vegetables, and you just can’t make pork tenderloin for two.
To which I said, um, depends on how large and fattening your portion sizes are, but that’s really not the point. Tenderloin is surprisingly simple to make, and it’s just about the best snack ever.
So when The Chef told Liza about this sweet and tangy marinade and the ways you could re-purpose your leftovers – tenderloin tacos, quesadillas, on buns with horseradish or honey mustard – she acted like he had just discovered fire. It was hilarious.
So this one’s for you, young Liza. Treat yo’self!
1 1/2 cups of maple syrup
1 cup of creole mustard
3 garlic cloves minced
1/2 cup olive oil
2 rosemary sprigs, chopped
salt and pepper
- Whisk together all ingredients.
- Pour marinade over tenderloin and marinate for 4 hours – overnight, depending upon how intense you want the flavor to be.
- Grill (or bake) until a thermometer registers 150 degrees. (If you are a little braver and like the pink, you can stop at 140.)
- Let the tenderloin rest for 30 minutes before slicing. Or, if you’re making this ahead of time for a specific occasion, refrigerate and slice when ready to serve. Tenderloin is just as good room temp.
closetcooking.com (pic has asparagus, recipe doesn't)
While we are nothing if not traditional around the holidays, this was one of my favorite new recipes from Akin Holidays 2K11. It was, as per usual, from my favorite old cookbook, Heart & Soul.
While I generally jump at the chance to make a new variation of Dot’s Breakfast Casserole, I saw this and knew that this sausage/mushroom/HOLLANDAISE concoction was clearly meant for me. And as with our standby breakfast casserole, it is stupid easy to make and just plain satisfying.
The interesting thing here is that it’s mushrooms (instead of the usual bread) that provide much-needed texture to the eggy goodness here. Also, while this is pretty much the same recipe you’ll find in H&S, I have taken some liberties (because what’s not better with Worcestershire?) and shortcuts (because water baths are for babies, not food), so it won’t match up exactly if you get to fact-checking.
1 lb hot sausage
8 oz portabella mushrooms
8 oz button mushrooms
dash of Worcestershire sauce + Cavendar’s
2 cups shredded cheddar cheese
8-10 eggs, beaten thoroughly
- Preheat oven to 375.
- Grease 9×13 in. baking dish and spread cheddar cheese on the bottom.
- Cook sausage, drain, and layer on top of cheese.
- In the drippings from the sausage, cook the mushrooms until just tender, adding Worcestershire and seasoning as needed.
- Add into dish on top of sausage and pour egg mixture over the top.
- Bake for 45 minutes or until the liquid (egg) in the middle of the casserole is firm.
- Serve and top individual portions with Hollandaise. Nom nom nom.
This recipe comes to us from the grill of the Grosshans. You may know them from such hits as JR’s Brandy Mustard Filets and Bonnie’s Artichoke Dip. And if you know those, you know this recipe is pretty much a guaranteed “W.”
These are undoubtedly amazing when cooked on the Big Green Egg, but the marinade itself will dress up your tenderloin even if you don’t have the daddy of all grills at your disposal.
Obviously we would pimp any of our Nummy sauces for this, but I’d wager that reducing the leftover marinade would make a pretty delicious topper all on its own. (But boil it before you reduce it, y’all. We don’t need anyone dropping dead of raw-pork-related illness on our watch.)
2 pork tenderloins
1 cup olive oil
1/2 cup red wine vinegar
1/2 cup soy sauce
4 tbsp Worcestershire sauce
1/2 tbsp dry mustard
juice of 1 lemon
5 garlic gloves, smashed
2 tbsp of coarse black pepper
- Mix all ingredients together and marinate pork in them for at least 3 hours.
- Grill to your preference. Serve on rolls with Horseradish Cream Sauce.
This recipe comes to us by way of Southern Living via Bonnie. I haven’t had this brand of Brunswick yet, but I am always in favor of finding more ways to incorporate BBQ sauce and pork into anything. (It’s a Memphis addiction. And probably the healthiest one you can contract from the Bluff City, so don’t judge.)
Anyway, this appears to be a chop, pour and drop situation that allows your crock pot to do most of the work for you. And with the extensive film of dreary that is covering Tennessee this week, it’s the perfect solution to your mood-funk.
In short, I would like to put this in my belly and my belly in my fuzzy pants and my fuzzy pants in my bed. So I want to eat soup in bed. So really no different from any other day. Happy Friday!
3 lbs boneless pork shoulder roast (Boston Butt)
3 medium-size new potatoes, peeled and chopped
1 large onion, chopped
1 (28-oz) can crushed tomatoes
1 (18-oz) bottle barbecue sauce
1 (14-oz) can chicken broth
1 (9-oz) package frozen baby lima beans, thawed
1 (9-oz) package frozen corn, thawed
6 tbsp brown sugar
1 tsp salt
- Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.
- Cover and cook on low 10 to 12 hours or until potatoes are fork-tender.
- Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well.
- Ladle stew into bowls and enjoy.
I know I am not good about posting to this blog, but this time I had an excuse! I have been vacationing in Rome the past 7 days and am now inspired to post a few recipes later this week (always the procrastinator). Obviously Rome is an amazing city for carb and wine indulging, but more important is their LOVE of pork. I think I consumed more pig in Rome then I did in Barcelona, which is hard to do. It was awesome, but the next few days I am only eating iceberg lettuce and drinking coffee, recent pics of Christina Aguilera should inspire me to do this.
Here are a few noteworthy food pictures from the trip along with the restaurant name in case you are planning a trip. I suggest asking Chef Morgan as well, girl has a great list from her abroad days. – ts
L’Enoteca Cul de Sac (near Piazza Navona)- small plates great wine list http://www.enotecaculdesac.com/
Pastificio San Lorenzo- you MUST go here. It is in an up and coming artsy area behind the termini called San Lorenzo, fun live music venue bars as well around the area; incredible meats and cheese; http://www.pastificiocerere.com/ristorante/index.php
Il Matriciano- Roman fare by the Vatican; the BEST artichokes I have ever had
Pork stand in Marino, a small hill side wine town just outside of Rome-
This is a favorite go to dinner Chef John and I like to make. I normally serve with roasted potatoes, fennel, and onion and a side salad. It is a Michael Ruhlman recipe. – ts
Chef John says: If you haven’t noticed already, I’m a big fan of all things pork. When I’m having a hard time thinking of something to make, I’ll turn to this recipe. It’s really quick and easy, probably takes about 15 min total to prepare the marinade. Also, I find it to be more rewarding to create your own marinade rather than just pouring something out of the bottle (which I have no problem doing). I’d let this marinate for at least a few hours but letting it go over night is even better.
1 pork tenderloin
salt to taste
1/2 cup olive oil
zest from two lemons
3 cloves garlic, smashed with a knife
1 shallot, thinly sliced
1/2 teaspoon coarsely cracked black pepper
1 teaspoon coarsely cracked coriander
2 tablespoons brown sugar
a bunch of fresh thyme
1/4 cup white wine
- Season the pork with plenty of kosher or sea salt.
- In a small pan combine the oil, zest, garlic, shallot, pepper, coriander, brown sugar, and 7 or 8 stems of thyme and cook it over medium high heat until the garlic and shallots are bubbling. Add the wine, bring the oil back up to heat for a few minutes, then remove the pan from the heat (it should cook for about 10 minutes in all) and allow it to cool till it’s not hot to the touch.
- Pour it over the pork, add several more stems of fresh thyme, and let it marinate a half hour (or for up to three days, refrigerated, if you’re making this ahead).
- Prepare a hot grill and cook the pork, removing the thyme stems, but keep as much of the aromats as will adhere to the pork, to medium rare.
We cooked this on one of our last dinner parties at our apartment in NYC. It was amazing. We made a huge pot of it, and I am pretty sure there were no leftovers. People were stuffing their face and going for third helpings. Chef John and I love “My New Orleans” cookbook. Other then the obvious fact that his recipe’s are amazing, I also love this cookbook because John Besh describes the cooking process and why it is important to do certain things while you are cooking. -ts
Chef John says: If you don’t have John Besh’s book, “My New Orleans,” than you need to have your head examined, go buy it. In my opinion, he’s easily one of the most talented and innovative chefs out there and best of all he likes to use pork… a lot. I’m trying to eat my way through his book at the moment but wanted to share with you his Jambalaya recipe. Prior to this, I’ve never tried to make it on my own and I was really surprised by how easy it was. This is one of my favorite comfort foods and provides a great base for a long night out.
2 pounds bacon, diced
3 pounds andouille sausage, diced
1/2 cup lard (OPTIONAL- we did not use bc there is enough pork fat)
2 pounds fresh pork sausage, removed from casings
8 skinless, boneless chicken thighs, roughly cut into 1-inch pieces
Freshly ground black pepper
6 large onions, diced
4 bell peppers, seeded and diced
10 stalks celery, diced
12 cloves garlic, minced
9 cups converted Louisiana white rice
2 teaspoons dried thyme
2 dried bay leaves
3 tablespoons pimention de la Vera or smoked paprika
2 teaspoons cayenne pepper
1 tablespoon celery salt
6 cups canned crushed tomatoes
6 cups chicken stock
5 pounds Louisiana white shrimp or other wild American shrimp, peeled and deveined
3 bunches green onions, chopped
- First, you’ll need to heat a very large pot 3-5 gallons) over high heat until it is hot, then reduce the heat to moderate. This will allow the heat to be uniform all over, preventing those little hot spots that are likely to burn.
- Render the bacon with the sausages and the lard in the hot pot, stirring slowly with a long wooden spoon or a spade. While the pork is rendering, go ahead and season the chicken thighs with salt and pepper. Add the chicken to the pot, stirring, and cook until the chicken becomes golden brown, about 5 minutes.
- After the chicken as browned, add the onions to the pot and all them to caramelize, about 15 minutes. Add the bell peppers, celery, and garlic and cook for about 5 minutes. Continue stirring from time to time so that everything in the pot cooks evenly.
- Next add the rice, thyme, bay leaves, pimention, cayenne, 2 tablespoons salt, 1 tablespoons black pepper, and the celery salt to the pot and cook, stirring often for 3 minutes.
- Increase the heat to high and add the tomatoes and chicken stock to the pot, Bring the stock to a boil. Reduce the heat do medium low, cover and simmer for 15 minutes.
- While the rice is cooking in the covered pot, season the shrimp with salt and pepper and save them, along with the green onions, to be added at the last minutes.
- After the rice as simmered for 15 minutes, go ahead and remove the lid from the pot and fold int he shrimp and green onions. Turn off the heat and let everything continue to to cook in the hot covered pot for an additional 10 minutes. Remove the lid, fluff the jambalaya and serve.