Pork Tenderloin en Croute

I first made this recipe years ago, back when the Food Network was enjoyable and I watched Sara Moulton religiously. Emeril's show always followed hers, so sometimes I caught it, back in the days before DVR allowed such control over my television viewing. His recipes never disappoint and this one is no exception. It's a nice spin on Beef Wellington, a much cheaper version! Mine took longer than the recipe called for in the oven, the puff pastry wasn't nearly done after 20 minutes, it took a good ten minutes more.




Pork Tenderloin en Croute

2 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
1 pound assorted mushrooms, stems trimmed, wiped clean, and finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 tablespoon chopped fresh parsley leaves
2 (1 1/2 pound) pork tenderloins
1 tablespoon Essence (I used Tony Chacheres)
1 tablespoon vegetable oil
1 sheet prepared puff pastry, thawed if frozen
1/4 cup Creole mustard or any whole-grain mustard
1 large egg, lightly beaten with 2 teaspoons of water to make an egg wash

To make the mushroom stuffing, in a large, heavy skillet melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 1 minute. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize, 10 to 15 minutes. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated and the mixture is tight, about 5 minutes. Stir in the parsley and remove from the heat. Let cool completely before using.

Season the pork tenderloins with the Essence.

Heat the oil in a skillet or Dutch oven large enough to hold the tenderloins over medium-high heat. Add the tenderloins and reduce the heat to medium. Sear evenly on all sides and cook, turning frequently. Remove pork from the pan and cool for 10 minutes.

Preheat the oven to 400 degrees F.

Line a large baking sheet with aluminum foil and lightly grease. Set aside.

On a lightly floured surface, roll out the pastry to a 12 by 18-inch rectangle. Place the pork tenderloins on 1/2 of the puff pastry, leaving a 1-inch border around the edges. Evenly coat the tenderloins on all sides with the mustard.

Pack the cooled mushroom mixture around the pork tenderloins. Brush a 1/2-inch border of egg wash on the pastry around the meat. Gently pull the remaining pastry over the meat to completely enclose, and press gently to seal. With a small knife cut away the excess pastry to make an even border and crimp the pastry edges with a fork dipped in flour. Make a small slit in the top of the pastry for steam to vent.

Carefully transfer the tenderloin to the prepared baking sheet. Brush the pastry evenly with egg wash. Bake for 10 minutes, then rotate the pan. Bake until golden brown and an instant read thermometer reaches 140 degrees F, an additional 8 to 10 minutes. Remove from the oven and let rest for 5 minute before serving.

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Thai Chicken Pizza

This is one of the most awesome pizzas I have ever eaten, I absolutely loved it. C thought that the crust was fantastic, but it would have been much better with "normal stuff, like pepperoni". His other thought on it was that peanut sauce does not belong on a pizza. Well, I thought the peanut sauce went fantastically on the pizza and I am glad I am going to be able to enjoy all the leftovers myself. I didn't have any green onions on hand, but I didn't miss them at all. For the future, I will halve the recipe, making one for me and one "normal" one for C.




Thai Chicken Pizza

Sauce:
1/2 cup peanut butter
1/2 cup hoisin sauce
1 tablespoon honey
2 teaspoons rice wine vinegar
2 teaspoons minced ginger (or more if you wish)
2 minced garlic cloves
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon crushed red pepper
1 tablespoon oyster sauce
2 tablespoons water

Chicken:
1 tablespoon olive oil
½ pound boneless skinless chicken breasts, cut into 3/4 inch cubes

1 pizza dough, use your own recipe
cornmeal or flour, for handling
1 ½ cups shredded mozzarella cheese
4 scallions, slivered diagonally
1/2 cup white bean sprouts
1/4 cup shredded carrot

Directions
Combine sauce ingredients in a small pan over medium heat. Bring the sauce to a boil; boil gently for one minute. Divide into 2 portions for use on chicken and pizza; set aside.

To make chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with ¼ cup sauce. Set aside in refrigerator.

To make the pizza: Use a large spoon to spread ¼ cup sauce evenly over pizza dough within the rim. Cover sauce with ½ cup cheese. Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an additional ¼ cup cheese over the toppings. Make the second pizza in the same fashion. Transfer the pizzas to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 minutes. When cooked through, remove pizza from oven.


Pizza Dough
Barefoot Contessa

Ingredients

5/8 cups warm (100 to 110 degrees F) water
1 package dry yeast
1/2 tablespoon honey
1 1/2 tablespoons good olive oil
2 cups all-purpose flour, plus extra for kneading
1 teaspoon kosher salt

For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 1 ½ cups flour, then the salt, and mix. While mixing, add ½ more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.

When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.

Divide the dough into 2 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 12-inch circle and place them on baking sheets sprinkled with cornmeal.

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Barbecue Beer Chicken Thighs

These were incredibly easy and very yummy. The meat nearly fell off the bone, even Miss F got to try her first pieces of chicken. No longer a vegetarian!

I served mashed potatoes and sugar snap peas with it. The chicken had a nice vinegary kick to them, which tasted incredible, but made the garlic turn blue. Apparently, the acidity in the vinegar can do that. It was the oddest sight, luckily, it doesn't affect the edibility.




Barbecue Beer Chicken Thighs

4 chicken thighs
1 cup beer (I used Pilsner Urquell)
1 cup ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 tablespoon Worchestire sauce
2 teaspoons mustard
1 small onion, sliced
2 cloves garlic, smashed
Hot sauce to taste

Combine all ingredients except the chicken thighs in the crockpot. Stir together to incorporate. Add the chicken thighs and spoon the sauce over to coat. Set the crock pot to high and cook for 5 to 6 hours.

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Pork Chops with Grilled Nectarines

This is a Bobby Flay recipe. I had some extra nectarines from making F's baby food, so I googled nectarines and pork and this popped up. I like anything that is all on the grill, easy clean up, even though it is C who does the cleaning. The worst part is tending to the coals and making sure they get white hot.

C liked this one, which really surprised me. I would never have guessed he would have been a grilled fruit fan. The pork cooked up nice and juicy on the grill, I bet it would be great with other grilled fruits, like mangoes or peaches. Miss F enjoyed her grilled nectarines, though she didn't get any sauce with it since infants under one cannot have honey. She also tried some of the grilled corn, but she was having trouble picking up the kernels. To her credit, it was even hard for me to pick them up.
Pork Chops with Grilled Nectarines

Two 6-ounce center-cut boneless pork chops, about 1 inch thick
Olive oil, for brushing
Salt and freshly ground pepper
2 firm nectarines, halved and pitted
1 tablespoon balsamic vinegar
1/2 tablespoon honey
1/4 small red onion, thinly sliced
1/2 tablespoon shredded basil

Directions
Brush the chops with oil and season with salt and pepper. Grill the chops over high heat, turning once, until cooked through, 10 to 11 minutes. Transfer to a plate; let rest for 5 minutes.

Meanwhile, brush the nectarines with olive oil and grill cut side down until browned, about 3 minutes. Turn and grill until charred and softened, about 2 minutes longer; cut into 1/2-inch dice. Put the nectarines in a bowl and stir in the vinegar and honey. Add the onion and basil, season with salt and pepper. Serve the pork chops topped with the relish.

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Chicken Lo Mein

I got this fantastic recipe from this blog. It was so good, even C dubbed it "super yummy". Miss F also sampled some of the noodles and mushrooms mixed with her acorn squash, she was also a big fan, but she is very easy to please. I had to sub in sugar snap peas for snow peas, but they worked just fine. Any vegetables that you would normally have in stiry fry will work in this recipe.

I found it entertaining that my grocer had at least 10 different kinds of lo mein noodles (go Asian section at HEB), but no snow peas, not fresh nor frozen. It was even better that my noodle choice had no directions on them, 8 minutes in boiling water may have been a tad too long.



Chicken Lo Mein

Ingredients:
6 oz. lo mein noodles
1 tbsp. oyster sauce
2 tbsp. low-sodium soy sauce
1/4 cup chicken broth
Pinch red pepper flakes
1/2 tbsp. canola oil
1 medium chicken breast, cut into bite-sized pieces
1/2 small onion, chopped
1 bell pepper, seeded and sliced thin
1 cup snow peas
4 oz. sliced mushrooms
3 cloves garlic, minced
1 tsp. sesame oil

Directions:
Bring a pot of water to boil. Cook the lo mein noodles according to the package directions. Drain and set aside. In the meantime, make the sauce by combining the oyster sauce, soy sauce, chicken broth and red pepper flakes in a small bowl. Whisk well and set aside.

Heat the canola oil in a large nonstick skillet or wok over medium-high heat. Add the chicken to the pan and cook until browned and cooked through. Add in the vegetables, each a few minutes apart, starting with the onion and bell pepper and ending with the mushrooms. Cook just until tender-crisp. Add in the garlic and saute just until fragrant, about 1 minute.

Add the sauce to the pan, and then the cooked lo mein noodles. Toss the mixture well to coat everything. Drizzle with the sesame oil and toss once more. Serve immediately.

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Tomato Basil Soup

A few weeks back my friend Lori had a group of us over for lunch and a playdate, she made the most incredible Tomato Basil Soup, just like La Madeleine. Maybe next time we are over, she will replicate the Chicken Friand....

Anyhow, C refused the soup because it wasn't Cambell's tomato soup. He stated that Campbells is the only tomato soup that he trusts. Don't get me started on the fact that he doesn't even like tomatoes. I served it with three cheese grilled cheeses on ten grain bread; mozzerella, provolone and parmesan. Thank goodness Miss F enjoyed her entire tiny bowl of soup. It was her first real big girl food and she was a major fan. Looks like she will enjoy the leftovers this week.

I changed up the recipe Lori sent me in order to work with what I had on hand and I also reduced the amount of butter, since it was so rich with the cream (she had used the fat free variety, which doesn't ever enter my home).

Tomato Basil Soup

1 cans (14.5 ounce) whole tomatoes
1/2 can (14.5 ounces) chicken broth
1 tablespoon tomato paste
4 basil leaves, chopped finely
1/2 cup cream
2 tablespoons sweet unsalted butter
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine tomatoes, tomato juice from the can and broth in a saucepan and simmer for 30 minutes.
Puree with basil with an immersion blender, strain. Return to saucepan. Add cream and butter while stirring over low heat.

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Parsley Lemon Roasted Potatoes

Parsley Lemon Roasted Potatoes
two generous servings

10 new potatoes, cut into eighths
2 tablespoons butter
1/4 cup fresh parsley, minced
juice from 1/2 lemon
salt and pepper to taste

Preheat oven to 425. Add the butter to a gratin dish, melt the butter in the oven while it preheats and you are cutting the potatoes. Toss the potatoes in the melted butter, stir in the parsley and lemon juice. Sprinkle with salt and fresh cracked pepper. Roast for 35-40 minutes, shaking the pan a couple times during roasting. Serve.

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Spring Chicken Roll-Ups

C: So where did you get this recipe?
Me: I found it on a blog, but it is a Rachel Ray recipe.
C: Rachel Ray sucks, so they are going to be terrible.
Me: Can you just try them?
C: Is she still hanging around with Oprah?
Me: Yes.

He then proceeds to unroll the roll up making a pile of prosciutto, a pile of asparagus and then the chicken. The concept of a roll up is lost on him. And it made me feel all the better that they unfolded miserably when I went to flip them over in the pan. The sauce was really good, I went back for seconds. C conceded that he did enjoy them and wouldn't mind me making them again, even if they were a Rachel Ray recipe.

Spring Chicken Roll Ups

Ingredients
2 pieces boneless, skinless chicken breast (6-ounces each)
Salt and freshly ground black pepper
4 thin slices provolone cheese
4 thin slices prosciutto cotto
12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock or vegetable stock
1 tablespoon Dijon mustard
1/2 lemon, zested and juiced
1/4 cup chopped, flat leaf parsley, a handful

Preparation

Halve the chicken breasts horizontally separating each into 2 cutlets.

Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.

Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.

Heat about 1 tablespoon EVOO, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4-5 minutes, turn roll-ups over and cook and other 4-5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

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Island Pork Tenderloin Salad

I got this recipe from epicurious.com. The ingredients looked fantastic and it didn't disappoint. Even C enjoyed it, which amazes me, he normally doesn't like salads as entrees, but he really liked this one. Yay, success. This is going into permanent rotation at our house.

The whole thing came together in 30 minutes, with enough time to feed F's yogurt, banana, acorn and butternut squash dinner in between the hands on parts. That is even more of a success in this house. I made the dressing in our mini-chop, it is so much easier than whisking and always emulsifies the vinaigrette. I also added some romaine lettuce to the mix, because I had some on hand.


Island Pork Tenderloin Salad

For pork
1 teaspoons salt
¼ teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon cinnamon
1 pork tenderloin
1 tablespoons olive oil

For glaze
½ cup packed dark brown sugar
1 tablespoon finely chopped garlic
1 tablespoon Tabasco

For vinaigrette
1 ½ tablespoons fresh lime juice
½ tablespoon fresh orange juice
½ tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup olive oil

For salad
1 navel orange
2 ounces baby spinach, trimmed (5 cups leaves)
1 cup thinly sliced Napa cabbage (from 1 medium head)
½ red bell pepper, cut lengthwise into thin strips
1 firm-ripe California avocados

Preparation

Prepare pork:
Preheat oven to 350°F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Make vinaigrette while pork roasts:
Whisk together juices, mustard, salt, and pepper, then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, and bell pepper in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Assemble salad:
Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

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A year of Pies: Cherry

This has been the cheapest pie to make thus far, cherries were on sale at the Kroger Supermercado for 99 cents a pound! So I picked up two pounds for the pie and two pounds for snacking. The cherries were a rich, deep, dark red, so the pie isn't what I traditionally think of when I envision cherry pie.

I pitted the cherries by hand, my fingers are going to be cherry stained for weeks!





Cherry Pie

Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream

One pie crust (recipe follows)

For filling:
Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

Pie Crust
(one crust)
2 ½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks cold unsalted butter, cut into 1//2 inch cubes
3 to 4 tablespoons ice water

Pulse flour, sugar and salt in a food processor until combined. Add butter and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow steady stream until mixture just begins to hold together.

Shape dough into a disk, wrap in plastic and refrigerate 1 hour or up to 3 days, before using.

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Pork Things

After two fantastic nights out, one for sushi and the other for wonderful appetizers and drinks at Benjy's, I was in the mood for some home cooking. One of my most favorite meals growing up was "Pork Things", basically they are thinly sliced pork cutlets that have been breaded and fried. When I was a little kid, I didn't like mashed potatoes. But after awhile, I learned to love them. They had to be whipped, super creamy with no salt or pepper.

And they have to be served with a lovely sauce of Heinz Tomato Ketchup.

Pork Things

4 to 6 thinly sliced pork cutlets
1 tablespoon flour
1 egg, beaten
1/4 cup seasoned breadcrumbs
2 tablespoons oil

Heat the oil in a large skillet over medium-high heat. While the oil is heating, dip each cutlet into the flour mixture, then egg and finally the breadcrumbs. Fry for 3 to 5 minutes per side, drain on paper towels. Serve immediately.

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Chicken Scallopine with Saffron Cream Sauce

I absolutely loved this, C not as much.

C: "I like it all but the sauce".
Me: "So, you like the chicken and pasta only?"
C: "Yes, something in the sauce tastes weird"
Me: "Saffron?"
C: "I don't know what it is. Next time make mine without sauce."

Mmmmmm...nothing sounds better than chicken and pasta with no sauce.



Chicken Scallopine with Saffron Cream sauce

2 tablespoons olive oil
1 pound chicken cutlets (scallopine)
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
Directions

Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes.

Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.

Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.

Sprinkle with parsley and serve immediately.

I served it over spinach fettucine.

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Lazy Daisy Cake

No one has ever made this cake as well as my grandma did, she was the best baker I have ever known. Her best talent was pie crust and she didn't even have to use a food processor like I do. This cake is a cross between a white cake and a yellow cake. It is very moist and dense, it pairs perfectly with a rich chocolate frosting.

Lazy Daisy Cake

For Double Layer Cake

350° Oven

4 Eggs
2 cups Sugar
2 cups Flour
2 tsp Baking Powder
1 tsp Salt
1 cup Milk
2 tbls Butter
1 tsp Vanilla

Beat eggs until thick. Add sugar gradually. Continue to beat until light. Sift flour, salt and baking powder together and add to eggs. Heat milk and butter to boiling point. Add to first mixture. Add vanilla. Bake in greased layer cake pans for 25 - 30 minutes or until toothpick comes out clear.

Chocolate Frosting

1 stick butter, softened
3 cups confectioner's sugar
2/3 cup cocoa powder
1 teaspoon vanilla
5 to 6 tablespoons milk

Cream together butter, 1 cup of the sugar, cocoa, vanilla and 1 tablespoon of the milk. Slowly add the remaining milk and sugar, alternating. Makes 2 cups.

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Happy Fourth of July!

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Beer Can Chicken

This recipe is beyond easy. And you can really adapt it to whatever flavors your like best. I used Old Bay for the first time this week, but I think I really prefer the Tony Chacheres. I will leave the Old Bay for crabs and crab cakes, it just doesn't have enough heat for poultry.

The chicken was so moist, we ate the entire chicken at one sitting.







Beer Can Chicken

1 three to five pound whole chicken
1 tablespoon vegetable oil
3 tablespoons spice mix of your choosing (I recommend Tony Chachere's)
1 can of beer of your choosing (I used Bud Light because it was what we had in can form in the beer fridge)

Heat coals in your grill until they turn white. Separate the coals into to piles on either side. Drink (or dispose of) about 1/2 of the can of beer. Add one tablespoon of the spice mixture to the can. Cut off the top of the can. Place the chicken over the can of beer. Rub the outside of the chicken with the oil and season with the remaining spice mix. Grill in the center of the grill, not over the coals, for one to 1.5 hours, until internal temperature reaches 170. Let the chicken rest for ten minutes before carving. Serve.

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