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.
When I saw this recipe in my inbox the other day, I remembered how crazygood this stuff is and became sad that I haven’t made it in years.
Mainly because there’s just no excuse for it. The ingredient list is small and it stars two of my favorite quintessential Southern veggies: tomatoes and Vidalias. By the by, were you aware that in order to be considered “true Vidalias,” the onions must be grown in very specific parts of Georgia as defined by law? ‘Cuz I wasn’t. That’s some federally official agriculture, my man.
Anyway, good tomato pie is sweet and savory, and the basil helps to satisfy your Italian cravings while staying well below the Mason Dixon. (There’s also a full cup of mayo in here y’all, clearly it still skews “South.”) The whole process is slice, layer, slather and bake, and as I’ve heard said many times down South, ain’t nothing wrong with that.
1 pie crust
1-2 Vidalia onions, thinly sliced
fresh basil (a few handfuls torn)
1 cup mayo
1 cup mozzarella
1 cup cheddar
- Preheat oven to 350.
- Prick pie crust with fork and cook according to package directions.
- Boil and peel tomatoes. Slice and let drain for a little while.
- Saute onions in oil.
- Layer tomatoes, onions, and basil until you run out.
- Mix mayo and cheeses and top tomatoes and onions with it.
- Cook for about 30 minutes. (It may take a little longer, so just look for browned crust and bubbly cheese.)
While no one is grading me on keeping up with the posts to this
blog during my time of extreme grad-school-related mental distress, I do not want to anger The Tanya
lest she dump this blog for a newer, younger, sexier version. And then all you people would be left with is basic American appetizers. And soup.
So, in an effort to show Nads I have not abandoned this blog for another
, consider this is an appetizer appeaser. I have not had this recipe yet, but The Chef drools when he talks about it, so it’s gotta be a winner. And if Bonnie’s artichoke dip
is any indication, it is. Observe:
1 can green beans, long
1 pkg bacon
- Preheat oven to 450.
- Drain green beans.
- Cut bacon slices in half.
- Wrap a bundle of green beans in the bacon and place them seam-side down in a glass dish.
- Drizzle dressing over the bundles.
- Cook for 30-45 min or until very crispy.
Rolfes used to make this all the time in college, and it’s a hot, easy, always-devoured dip that doesn’t miss. I like to throw in a little cayenne pepper to keep things spicy, but it’s just as good old school.
2 cans of artichoke hearts
1 cup mayo
1 cup parmesan cheese
- Preheat oven to 350.
- Drain artichoke hearts. Coarsely chop.
- Mix all ingredients. Put in a baking dish and top with a little extra parm.
- Bake for 15-20 minutes or until golden brown.
Serve with frito scoops or assorted crackers, and get your hands out of the way. I’ve seen people become violent over this at many a Nashville Supper Club. And to that I say “Well done, ladies!” Miss Hutchison would be so proud, may she rest.