For those of you who aren’t glued to your TV’s on Wednesday nights geeking out culinary-style, I must apologize for hijacking this blog for our Top Chef purposes. As a peace offering, I’m going to share a recipe that is one of the easiest and best I’ve found in a long time.
This recipe surfaced as I was researching sauces to top Pork Tenderloin a la Grosshans for the Lowery-Long engagement shindig. Sidenote: That tenderloin requires NO topping. The marinade makes an amazing sauce, and it is a hugely refreshing twist from the usual tenderloin marinade.
Anyway, if you’ve ever met Emily, you know everything she eats is accompanied by Reduced Fat Wheat Thins and covered in Honey Mustard. (“Not that stuff from a bottle. Ew! It’s just not right.”)
So I tried my hand at some homemade HM, and it is stupid easy and delish. The secret here is that most of it is neither honey nor mustard; it’s mayonnaise. Yup. All you mayo-haters out there can stick it because that is what makes this creamy, tangy perfectness. Get right with it.
1/2 cup mayo (Duke’s!)
2 tbsp honey
2 tbsp yellow mustard
1 tbsp fresh lemon juice
- Whisk together, chill and drizzle/dip your heart out. Simple as that.
Happy Halloween Nummy Num Nums! Despite my intense exhaustion due to the weekend’s celebrations – i.e. Todd’s stupid ayse dressing up as the banker from Monopoly and leaving $1 million worth of fake money scattered all over Blair – I could not let this most high and holy of days pass without a recipe.
I know this recipe isn’t for severed fingers or brain soup or whatever other disgusting “treat” Sandra Lee is no doubt whipping up today, but it is orange and therefore festive all on its own!
The Chef says this sauce is great sauce for grilled chicken, pork or even seared duck. It does sound pretty tangy and delicious, and were we not planning on feasting on some shockingly cheap Chanterelles The Chef procured from Costco for dinner, I’d be demanding duck for All Hallow’s Eve. (Luckily these shrooms are orangish on their own, so we shall be totally “wealthy” and seasonal with our supper either way.)
And if you’re looking to waste a little time today, here’s a little Monster Squad for your viewing pleasure. Yes, this is as scary as it gets for me. OH IT’S SPOOKY!
1 12 oz jar of apricot jelly
1/2 tsp sesame oil
1 tbsp minced ginger
1/2 tsp garlic minced
1 tsp Dijon mustard
1 tbsp rice wine vinegar
- Place all ingredients in a saucepan and cook on low until the preserves are fully melted.
- Dunzo. Sauce and serve.
It’s that time again, Memphis. The time when the weather is warm but not yet a sweaty swamp, the work days seem a little bit shorter with a patio to look forward to at the end of the day, and the beer and BBQ
flow freely from the banks of the Mississippi.
Well actually, as most of you know, the Mississippi is giving the proverbial wet finger
to all of us
this year, so the beer and BBQ will have to flow from the banks of Central Avenue at good ole Tiger Lane
. While the riverside breeze will undoubtedly be missed, Memphians know BBQ Fest is about the people
, and you can always count on this crowd for a good time.
In honor of BBQ Fest week
, we at Nummy would like to bring you an offering from the kitchen of JR Grosshans. I have yet to taste this succulent selection, but The Chef assures that JR knows how to do a pig right
. And I believe him. JR is too good a Southern boy to do pork wrong.
4 tsp sweet paprika
1 tbsp brown sugar
1 tbsp salt
1 tsp black pepper
1 tsp white pepper
1 tsp dry mustard
1 tsp garlic powder
1/2 tsp cayenne pepper
Pork & ‘fixins’ (cuz that’s what we say in The South, y’all):
1 bone-in pork shoulder, 5-7 lbs
4-6 wood chips or chunks (preferably hickory), soaked for 1 hour in water to cover, then drained
- Make the rub: Mix all ingredients. Set aside 1.5 tbsp vinegar for the sauce. Sprinkle the remaining rub all over the pork.
- Set up grill for indirect heat and preheat to medium low. Place a large drip pan in the center and toss 1 cup of wood chips on the coals.
- Place the pork skin side up in the center of the hot grate over the drip pan and away from the heat and cover grill. Add 12 fresh coals every hour and 1/2 of wood chips to each side.
- Cook until darkly browned on the outside and very tender inside, about 4-6 hours. The internal temperature should reach 195 degrees.
- Pull off grill and cover with foil. Let rest for at least 20 minutes.
- Pull pork into large pieces, discarding any bones or lumps of fat. Transfer pork the pulled pork to a large aluminum foil pan and stir in 1 to 1.5 cups of vinegar sauce.
Eating pig is messy. If you’re not covered with sauce when you’re done, you’re not doing it right.
You know how sometimes people think hot girls are automatically stupid? Like there’s no way that something can look that good on the outside and not be either dumb or awful on the inside? Well, I think this salad is that hot girl. And this one actually reads Dostoyevsky for fun and got a perfect score on her ACT.
(Incidentally, I would hate that chick.)
What I’m sayin’ is there’s substance here as well as pretty. The avocado and cheese are rich, the tomatoes are juicy and tangy, and the croutons give you the perfect amount of crunch. Dress all that up in Balsamic and drive it around town in your new convertible? It will be like Weird Science in here. And everybody wants that. (Minus Chet.)
1 tbsp Dijon mustard
1/4 cup balsamic vinegar
2 tsp honey
3/4 cup olive oil
juice of half a lemon
salt to taste
- Mix all ingredients except oil.
- Slowly add oil while constantly whisking until it emulsifies.
4 tomatoes, chopped
2 orange tomatoes, chopped
2 yellow tomatoes, chopped
1 ripe avocado, chopped
1.5 cups of diced mozzarella
1 cup of fresh croutons
salt to taste
1 tbsp mint or basil (optional)
- Mix together and toss in dressing.
- Eat and bask in the afterglow.
This is by far my favorite salad
The Chef has made to date. And not just because I got to eat it while watching The. Most. Shocking. Bachelor. Finale. EVER. (Which it wasn’t even
– I mean, Brad picked Emily. That girl was so good-looking even I
was in love with her, and I usually only go for Latinas. Sup Eva Mendes.)
But I digress. Whenever you give me roasted mushrooms and tomatoes of any kind, I am happy, and the combination of both with the crunchy walnuts was fantastic. The Chef says the tangy vinaigrette is also great as a sauce on chicken or fish. I just thought it would be highly drinkable… if you’re into that sort of thing.
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon-style mustard
1/2 shallot, minced
zest of one lemon
1 clove garlic, minced
salt and pepper to taste
- In a mixing bowl, add everything except oil and combine.
- Slowly add oil to emulsify.
Roasted Veggie Salad:
1 pound portabella mushrooms, sliced
arugula, half of a container
6 *yellow tomatoes, quartered
crumbled goat cheese, a few “sprinkles” (We’re very technical here.)
walnuts, chopped, a few “handfuls”
salt and pepper to taste
- Preheat oven to 375.
- Toss mushrooms and tomatoes in oil, salt and pepper. Lay out on sheet pan and roast for 20 minutes. (The Chef likes to serve these veggies at room temp, and I agree.)
- Toss arugula with dressing and top with veggies, goat cheese, and walnuts.
*You can obviously use red tomatoes if necessary, but these are prettier and have a great flavor, so try to snag some if you can.
**Also fairly obvious is the fact that this picture is not of the same version of the salad written above. Mainly because I was too involved in finding out whether or not Chantal was gonna wig out and deck Brad when he basically denied ever liking her on “After the Final Rose” (She didn’t – LAME.), and I forgot to take a photo. The Chef says he makes this a lot, though, so we”ll replace this one shortly.
The Chef told me “this should have been the first recipe to go on the blog. It’s stupid good.” This got me to thinking about which recipe was actually
the first, and it should come as a surprise to no one
that it was Fat Girl Special Dip
from the resident FG herself. How classy!
I think we can all agree that we’ve dialed up the taste-level here in the last few months, and that is thanks in no small part to all of our wonderful contributors
. JR, the latest to finally give up the goods*, has got a recipe here that appears to be both simple and
sophisticated. In my experience brandy and whipping cream make everything crazy succulent (see Barrett’s Sauteed Shroom Sauce
for proof), so I have no doubt this is as fantastic as The Chef says.
Besides, a girl can’t live on hot sausage and cream cheese alone… Well I guess she could, but it would probably be a lonely, brief existence that ended in heart disease and/or mauling by house cats. And nobody wants that.
4 beef tenderloin steaks (about 2-3 inches thick)
4 tbsp butter
4 tbsp of dijon mustard
2 tsp of Worcestershire
1/2 cup brandy
1 cup whipping cream
salt and pepper
- Season steaks with salt and pepper.
- Melt butter in a cast iron skillet over medium high heat. Cook steaks 5 minutes per side for medium rare.
- Remove steaks to plate to rest.
- Add mustard and Worcestershire to skillet. (If you wanted to add ‘shrooms here, I’d support you in that effort.) Season with pepper and and stir to combine. Remove skillet from heat.
- Add brandy and ignite. When flame dies, return skillet to heat.
- Add cream and boil for 2 mintues until reduced to a thin sauce. Pour over steaks to serve.
Serve these up with some roasted garlic mashed potatoes and asparagus. Dinner is served.
*It should be noted that The Chef stole this recipe from JR’s cookbook under the guise of visiting sweet Holly Hays yesterday. Let it never be said that Barrett doesn’t have a diabolical side. Especially when recipe-warfare is involved.
I’d say you can go two ways with this tenderloin: served warm as a main dish with German Braised Veggies or the classic, Southern buffet way: cold on Sister Schubert rolls. Either way it’s pure nummy.
1 pork tenderloin
1 tablespoon of vegetable oil
salt and pepper to taste
1 shallot, thinly sliced
1 garlic clove, thinly sliced
2 oz of red wine
8 oz of beef stock
2 tsp prepared whole grain mustard
1 tsp butter
- Preheat oven to 325.
- Heat a saute pan with the oil and season the tenderloin with salt and pepper.
- When the oil is just about to smoke, sear off tenderloin (sear all sides until golden brown). Place pan in a 325 degree oven until tenderloin reaches an internal temp of 130.
- Remove pork and let rest on cutting board. Place pan back on stove over medium heat.
- Sweat shallots and garlic. Deglaze with red wine and reduce by half.
- Add the stock and mustard and reduce until the sauce coats the back of a spoon.
- Pull off heat, strain, and swirl in butter.