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.
This is good, basic polenta recipe. You can substitute cream cheese for parmesan if you like. (Barrett, I don’t want to hear it about putting cream cheese in everything. The recipe said I could. And you’re not my real Dad anyway.)
1 quart chicken stock
1 1/2 cups finely ground cornmeal
1/4 cup heavy cream
1/4 cup freshly grated Parmesan
3 tbsp butter
pinch sea salt
- In a large saucepan bring the chicken stock to a slow simmer.
- Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering.
- Stir in the cream, Parmesan, butter, and salt. Serve with Mushroom Ragout or other topping of choice.
Polenta Recipe taken from m’boy Tyler Florence. The cream cheese is a suggestion from Hungry Memphis.
I am currently skiing out in Utah this week for vacation. I decided there should be some sort of related theme to my postings while I am out. I decided it will be chicken (comfort foods) and après ski (mainly drinks). Enjoy!
Everyone should have a basic roast chicken recipe. There is nothing easier or better than a whole roasted chicken. That is a FACT! Most recipes are similar, but Ina’s roast chicken recipe is so easy and turns out perfect every time. There are dozens of varieties you can add to this; I encourage you to explore. I use this recipe to cook the chicken in my Curry Chicken Salad. -ts
1 (3 1/2 lb) roasting chicken (4 to 5 lbs roast for 1hr 15min)
Kosher salt and freshly ground black pepper
1 whole head garlic, cut in 1/2 crosswise
Good olive oil
2 Spanish onions, peeled and thickly sliced
1/2 cup dry white wine (good)
1/2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour
- Preheat the oven to 425 degrees F.
- Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
- Roast the chicken for about 1 hour, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
- Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
This recipe works well as a side dish to anything and is great to serve at parties. I was craving Potato Leek soup one cold NYC night (not the norm craving for me), and I was too lazy to bring out the blender. I decided to take the ingredients and make a casserole! It turned out well, and I have been using this recipe every since. -ts
3-4 large leeks cleaned and chopped
5-7 small yukon gold potatoes
cream (or milk)
three tablespoons butter
1/2 cup water or broth
1 small minced garlic clove
juice of less then half a lemon
- Preheat oven 400 degrees. Melt butter in pan, add chopped leeks with garlic, salt and pepper to season on medium heat; Cook about 5-10 mins (until butter is absorbed)
- Add broth (water) bring to boil and cook until almost gone; add cream (not too much), cook for about 20 mins on lower heat.
- While leeks are cooking, boil salted water and cook potatoes until almost tender, about 10 mins. Allow to cool and slice thin.
- When leeks are almost done, add lemon juice. If mixture is still dry add more cream and perhaps a little more water if you don’t like super creamy but need more liquid. After everything is finished, in a well buttered baking dish add half leek mixture in the pan, add layers of sliced potatoes salt pepper grated cheese, and then again leek mixture, pots, salt pepper cheese.
- Cook in oven for about 25-30 mins.
I usually always go for angel hair when I make pasta, but this really is better with the bowtie. It’s the perfect mix of sweet, spicy and seafood. Plus bowtie pasta is just adorable, so it’s got that going for it too.
1 teaspoon of olive oil
2 ounces of thinly sliced proscuitto
1 pound peeled and deveined 21-25 count shrimp
2 red bell peppers, roasted, peeled, and chopped
1 teaspoon chopped garlic
handful of chopped green onions
1 teaspoon chopped parsley
1/4 cup of feta cheese
2 tablespoons of butter
4 ounces shrimp stock
2 ounces of vodka
salt, black pepper, and crushed red pepper to taste
1 package of bowtie pasta, cooked
- In a medium saute pan heat olive oil. Add prosciutto and cook until crisp. Once crisp, remove from pan.
- Season shrimp with salt and pepper and cook briefly (until about halfway done).
- Add vodka to pan, stand back and set vodka aflame to deglaze pan.
- After flames dies down, add chopped bell peppers, garlic, green onions, parsley and feta cheese. Cook for 2-3 minutes.
- Add shrimp stock, bring to a simmer and reduce for 3-4 minutes. Add salt, black pepper, and crushed red pepper. Stir in butter.
- Add bowtie pasta and cook until just until pasta is heated through. Plate and top with crisp prosciutto.
This is a recipe The Chef has refined at several of the restaurants he’s worked in. He says it’s “very simple stuff.” I’ve only stuffed my face with this but have never made it myself, so we’ll just have to trust him. I do know it’s totally succulent, so if you can’t force him to make this for you, I’d definitely try it yourself.
1 pound of shrimp, peeled and deveined, tail left on*
Cajun seasoning, good amount ( the more you use, the darker the sauce will be)
handful of sliced button mushrooms
1 tablespoon of chopped green onions
splash of sherry
ladle of shrimp stock
dab of butter
1 teaspoon of thyme
1 teaspoon vegetable oil
- Sprinkle seasoning on shrimp, mixing well.
- Saute shrimp in veg oil on med high heat for about 2 -3 minutes. Add shrooms, then add sherry.
- Once sherry has cooked out, add shrimp stock and reduce by 3/4.
- Take off heat and swirl in butter, while stirring constantly.( If you don’t do this step, your sauce will break.)
- Add thyme and green onions. Serve over grits with crusty bread.
*I would take the tail off because I hate having to get my hands all messy while I’m eating this, but The Chef says it’s prettier that way, so you’ll just have to decide which side of the line you fall on. My side or the wrong side.
2 cups of shrimp stock (Chef says you can use chicken stock, but it won’t be as nummy)
2 cups of heavy cream
2 tsp of salt
1/2 tsp pepper
1 cup of stone ground grits
- Combine liquid ingredients with salt and pepper in a medium saucepan and bring to a slight boil.
- Slowly pour grits into the liquid while whisking constantly.
- Turn the heat to medium low and cook for a about an hour stirring often.
I have a confession to make: I don’t make stock. I have once or twice, but it’s not a habit, and I definitely don’t make it as much as someone who eats soup for 2 out of every 3 meals should.
That stops now. I don’t generally make New Years’ Resolutions or give up anything for Lent (because I know I’ll inevitably fail at both – what’s that saying… You can’t fail if you don’t try? That’s right kids, adopt that one early.), but I’m gonna do it right the next time. And you should too because this stuff is magical when added to Barrett’s Shrimp ‘n Grits.
2 tablespoons of vegetable oil
3 cups of uncooked shrimp shells (which means you can use the peeled shrimp for some other nummy goodness such as Peg’s Destin Shrimp)
2 small onions, chopped
2 small carrots, chopped
2 celery stalk,s chopped
2 tablespoons of tomato paste
4 thyme sprigs
6 cups of cold water
1 bay leaf
1/2 teaspoon black peppercorns
splash of white wine
- Heat oil in medium stockpot over medium high heat. Add shrimp, onions, carrots and celery. Cook until the shrimp shells are bright pink, about 15 minutes.
- Once the shells are cooked add the tomato paste. Add water, bay leaf, peppercorns, and thyme sprigs. Bring almost to a boil, reduce the heat, and simmer gently for 20 minutes.
- Strain in to a container. Let cool. This recipe makes 3 cups, which seems like a lot, but you can freeze it up to 6 months.
Filed under Seafood, Soups