FRIED CHICKEN BREASTS WITH A KALE, BLACK GARLIC, PRESERVED LEMON, AND PROVOLONE CHEESE TOPPING

Leave a reply

I am having so much fun trying out recipes that contain black garlic and preserved lemons. These new to me ingredients just seem to be a match made in heaven. Their individual flavors absolutely complement each other. (If either or both of these ingredients are new to you, please read about them at the bottom of this post.)

So when I was hungry for chicken last evening, I decided to play around and see what kind of concoction I could create to enhance the flavor of a simple pan fried chicken breast. I not only wanted the chicken dish to be terribly tasty (of course), but I insisted to my sauce loving self, that any topping I produced would not only be delicious, but healthy! (Not easy for me, because I love me my cream sauces!)

So with the knowledge that the half wine barrels behind my house had beautiful stems of kale at the absolute peek of their deliciousness, I started my chicken topping with just picked, washed and roughly cut kale. To the kale I added a few other ingredients, and the recipe you find below is the result.

This recipe is easy to prepare, and fairly inexpensive if you already have the black garlic and preserved lemons that is. If you don’t happen to have these 2 ingredients in your refrigerator, you can always substitute with regular garlic and fresh lemon juice.

But please don’t hesitate to purchase both of these innovative products and experience for yourself the wonder of these two culinary delights. Each can be used in almost any of your favorite savory recipes calling for garlic or lemon juice.

FYI: I am, as I write, trying out recipes for both preserved lemons and black garlic. Both take time. So I have lemon pieces brining away in my refrigerator and on the counter of my outdoor kitchen, heads of garlic heating away on the warm only option in my rice cooker.

Spoiler warning! I know already that my preserved lemon pieces are going to be divine. (I cheated and used some last evening, even though my preserved lemon recipe calls for at least 10 more days of refrigerated incarceration for the lemons to be completely “preserved”.) And the garlic heads need at least 2 more weeks before they have turned a stunning shade of black, and therefore ready to be classified as “black garlic”. I shall endeavor to keep you posted.

In the meantime, have fun in your kitchen and don’t forget to try new recipes that include newfangled ingredients. New dishes are fabulous for our taste buds and serve to help us retain our cognitive skills. And for those of us who are senior citizens, any help in that arena is much appreciated.  

  • 2 T. extra virgin olive oil
  • 2 boneless, skinless chicken breast, cut in half lengthwise and dried with paper towels
  • kosher salt
  • freshly ground black pepper
  • 4 c. roughly chopped kale, dried (I use my salad spinner)
  • 2 cloves black garlic, finely chopped
  • 1 fresh garlic clove, finely minced (or more if you don’t use black garlic)
  • tiny pinch crushed red pepper flakes
  • ½ c. chicken stock
  • 2 tsp. minced preserved lemon or 1 T. fresh lemon juice
  • 1 c. shredded provolone cheese

Heat the olive oil in a large fry pan. Add the chicken to the pan and sprinkle with salt and pepper. Fry until the first side is just starting to brown. Flip to the second side, sprinkle with salt and pepper, and cook until the interior temperature reaches at least 165 degrees. (Best way to check is with an instant read thermometer poked into the thickest part of the meat.) Remove from pan when done, cover with aluminum foil, and set aside.

Meanwhile, using the same pan, sauté the kale until it starts to soften, about 6-7 minutes. Add the black and fresh garlic, red pepper flakes, and chicken stock. Cook until most of the liquid has evaporated. Stir in the preserved lemon and adjust seasoning.

To serve, place a piece of chicken on each person’s plate, add a quarter of the kale topping, and sprinkle with a fourth of the shredded cheese. Serve immediately.

Black Garlic is a type of aged garlic often used in Asian cuisine. It is made by heating whole heads of regular old fashioned store bought garlic slowly over the course of 2-3 weeks. The taste is earthy and somewhat similar to roasted garlic, but with sweet and syrupy hints of balsamic vinegar and molasses. Much more mellow than raw or cooked garlic. The texture is kind of sticky and spongy like you would imagine if it were a clove of garlic disguised as a black gummy bear. (At least that’s what it reminds me of. Not the flavor of course, but the texture and appearance.) Black garlic is perfect in salads, pastas, sauces for various meats, and any other dish that would benefit from a mellow touch of garlic.

Preserved Lemons are fresh lemons preserved in salt and lemon juice. (Or in the case of my made-up recipe, a couple of additional ingredients.) Great in Moroccan dishes and any savory recipe calling for lemon zest/rind or lemon juice. Perfect in sauces, salads, salad dressings, pasta dishes, main dishes, you name it! Recipe for homemade preserved lemons soon to follow.

 

 

HERBED CREAM CHEESE WITH BLACK PEPPER SPREAD

Leave a reply

I love a good savory spread to serve with hearty crackers as part of what I call an “appetizer threesome”. And this spread, one of my all-time favorites, I’ve had the pleasure of fixing and enjoying now for over 15 years. It’s simple to prepare and contains ingredients I usually have on hand.

And if truth be known, I’ve used it in place of butter and sour cream on baked potatoes, let it slowly melt on a medium rare steak, decorated simple steamed veggies with its lovely savory creaminess, and even used it as a sandwich spread. It’s pretty much a delicious and very versatile spread to have on hand.

So next time you decide that you need a little something for an appetizer, that can also be used in other ways, give this recipe a try. (And yes, it tastes amazingly like some of those really expensive soft cheese spreads that come in very small containers or tiny foil wrapped packages.)

But before I go any further, I should explain what I mean by an “appetizer threesome”. Even if I am having a very casual dinner party, when my guests arrive I always have at least 3 types of nibbles to munch on while Mr. C. fixes everyone’s beverage of choice. The nibbles are a great way to start conversations among strangers, or to talk around even if your family and guests have known each other for 40 years.

Also great for me because while my guests are enjoying the appetizers and drinks, I have time to put the finishing touches on dinner. And no, for small informal dinner get-togethers, the appetizers are not necessarily going to be fancy. Sometimes a dip or spread with crackers (like this one), often a hand-full of nuts, maybe a few tiny cornichons, or a small plate of cheese bites. Usually, nothing too fancy, and never too much of a good thing. (You want to whet people’s appetite, not fill them up before the main course has even been served!) I mean seriously! You’ve gone to all the work of preparing a fabulous meal. You don’t want your guests to be too full to enjoy the rest of your efforts. Remember my simple adage: it’s really just all about me! And in the case of before dinner munchies, and the dishes to follow, it’s about creating an all-around pleasurable dining experience for your family, your guests, and the “me” part – yourself. Food for thought (not usually served as one of the appetizer threesome, but in this case it might be apropos); if your family and friends are having a great time eating your food, there is nothing that feels better than being the accomplished hostess who made it all happen. Cheers everyone! And enjoy this spread.

  • 2 T. unsalted butter, room temp.
  • 1 (8-oz.) pkg. low-fat cream cheese or Neufchâtel cheese, room temperature
  • 1 garlic clove, finely minced
  • 2 T. chopped fresh Italian parsley
  • 2 T. fresh or 1 T. freeze dried chopped chives
  • ¼ tsp. dried dill weed
  • 1/8 tsp. dried thyme leaves
  • ¼ tsp. kosher salt
  • freshly ground black pepper

Combine all the ingredients, cover, and refrigerate for at least 2 days before serving at room temperature sprinkled lightly with additional black pepper.

 

BLACK GARLIC VINAIGRETTE (2 WAYS)

Leave a reply

So, here’s the deal. I can’t stop making vinaigrette with at least one of my two (out of three) favorite new-to-me ingredients. The third ingredient I’m now absolutely crazy about is chocolate olive oil, but I have yet to include it in a salad dressing. But you never know, I might just give it a try some day. (Don’t hold your breath!)

But the other two, black garlic and preserved lemons, both introduced to me by my sister-in-law Katie, are just so delicious it’s a wonder I was able to cook anything worth eating before my recent initiation. I actually have a third vinaigrette recipe to share with you when I post Katie’s recipe for Emmer Farro Salad with Preserved Lemon Vinaigrette. Coming soon, I promise! But back to these two recipes.

Let’s see, what more should I say about black garlic and preserved lemons? Perhaps I should talk a bit about what they are. Because if you are like me, I had no idea they even existed, much less what to do with them!

Black garlic is a type of aged garlic often used in Asian cuisine. It is made by heating whole heads of regular old fashioned store bought garlic slowly over the course of 2-3 weeks. The taste is earthy and somewhat similar to roasted garlic, but with sweet and syrupy hints of balsamic vinegar and molasses. Much more mellow than raw or cooked garlic. The texture is kind of sticky and spongy like you would imagine if it were a clove of garlic disguised as a black gummy bear. (At least that’s what it reminds me of. Not the flavor of course, but the texture and appearance.)

Black garlic is rich in phytonutrients and disease-fighting compounds. It also contributes to other health benefits including anti-inflammatory effects, immune system support, and improved cardiovascular function, plus it’s packed with antioxidants. Black garlic is perfect in salads, pastas, sauces for various meats, ice cream (just kidding), and any other dish that would benefit from a mellow, kind of sweet essence of garlic. In other words – it’s a perfect ingredient!

Preserved Lemons are fresh lemons preserved in salt and lemon juice. (Or in the case of my made-up recipe, a couple of additional ingredients.) Great in Moroccan dishes and any savory recipe calling for lemon zest/rind or lemon juice. Perfect in salads, salad dressings, pasta dishes, main dishes, you name it!

And because I am ever so slightly on the crazy side, I am attempting to produce these fun new culinary delights in the privacy of my own kitchen. So even as I write, I have lemon pieces submerged in a brine of salt, a wee bit of sugar, crushed red pepper flakes, and six peppercorns spending their long summer days in my refrigerator. And in my small new rice cooker sitting on the counter of my outdoor kitchen, I have several heads of garlic set on the warm setting beginning their long 2-3 weeks of incarceration to become (hopefully) beautiful heads of black garlic. If these recipes work, I will share them with you.

In the meantime, look for black garlic and preserved lemons at your favorite upscale grocery store, or do a bit of on-line shopping. Both of these products are worth investigating.

And as for chocolate olive oil, I’m going to try making it myself too. For a lovely recipe starring chocolate olive oil, see my recipe for Chocolate Olive Oil Cupcakes with Creamy Chocolate Frosting.

Have fun with these wonderful ingredients. If you have recipes that include any of the above, please send them along. I’d love to hear from you.

BLACK GARLIC AND PRESERVED LEMON VINIAGRETTE

  • 2 cloves black garlic, finely minced
  • 1 clove regular garlic, finely minced
  • 1 T. finely minced fresh Italian parsley
  • 1 tsp. Dijon mustard
  • 2 T. red wine vinegar
  • 2 tsp. preserved lemon brine
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 6 T. extra virgin olive oil

Place all ingredients in a lidded container and shake the heck out of it. Refrigerate until needed. Allow dressing to come to room temperature before using on your favorite salads. Will hold in the refrigerator for several days.

BLACK GARLIC AND SHALLOT VINIAGRETTE

  • 2 cloves black garlic, finely chopped
  • 1 small clove fresh garlic, finely minced
  • 1 T. finely chopped shallot or red onion
  • 3 T. red wine vinegar
  • 2 tsp. Dijon mustard
  • 1 tsp. honey
  • ¼ tsp. kosher salt, or more to taste
  • freshly ground black pepper
  • 6 T. extra virgin olive oil

Whisk the ingredients together in a small bowl. Pour over any of your favorite salad ingredients. For a smoother and creamier dressing, like seen above, whirl in a small food processor or blender. (See picture below.) Vinaigrette can be stored in refrigerator for several days. Best if brought to room temperature before dressing your salad.

Not a paid advertisement! I love my small commercial food processor for tiny jobs like this salad dressing. A bit spendy, but worth every dollar!

CHOCOLATE OLIVE OIL CUPCAKES WITH CREAMY CHOCOLATE FROSTING

Leave a reply

So here’s how it all started. My dear friend Vicki gifted me with a bottle of chocolate olive oil. And since I have never been impressed with flavored olive oil, I was naturally suspicious. Especially since it was chocolate and olive oil mixed together. Obviously too foreign a concept to resonate clearly in my brain! So therefore the bottle sat in my pantry for a good couple of years. It may have been hidden, but I never forgot that it was in there.

So one day last week I remembered the poor lonely bottle being ignored in my pantry and sought out recipes for this frankly intimidating ingredient. And oh my! I found this recipe on the Queen Creek Olive Mill site, but added espresso powder and used my own frosting recipe.

Well I’m here to tell you, this recipe makes possibly the best chocolate cupcakes I have ever had the pleasure of putting in my mouth. They turned out super moist, super chocolaty, and absolutely delightful. So much so, that I have spent about 6 hours now looking at other recipes that contain chocolate olive oil, because I know that olive oil is a lot healthier for me than either butter or vegetable oil. Actually I’m looking at sweet recipes that use regular olive oil too. (And yes, you can make this recipe with regular olive oil, as long as it isn’t too herby or bitter.)  

And why the espresso powder in both the cake and frosting recipes you might ask. Well, it’s because coffee is a great way to enhance the flavor of cocoa powder, resulting in a chocolatier flavor. And even if you don’t like the flavor of coffee, you poor deprived person, you won’t notice the coffee flavor. So not to worry.

So next time you want to make cupcakes that will knock the socks off whomever you are gracing with your baked goods, mix up a batch of these little darlings. They truly are out of this world. Thanks again Vicki for your fun gift. Actually, I found a recipe for preparing homemade chocolate olive oil. If it tastes as wonderful as it appears, I will be sharing the recipe with you in the near future. That and a couple of other homemade recipes for fabulous products introduced to me by my sister-in-law Katie – preserved lemons and black garlic. Thanks again Katie.

(And yes I know you can buy preserved lemons and black garlic in upscale markets or over the internet, so I will be posting recipes that include these 2 fantastic taste treats in the next couple of weeks. But because I’m cheap frugal, I’m going to show you how to make them at home too. That is, after I learn how first. Stand by!)

  • 1¾ c. unbleached all-purpose flour
  • 2 c. sugar
  • ¾ c. cocoa powder (I use Ghirardelli Majestic Premium Cocoa Powder from Cash & Carry)
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • 1 tsp. salt
  • ½ tsp. instant espresso coffee (I use Medaglia D’oro)
  • 2 eggs
  • 2 tsp. vanilla
  • ½ c. chocolate olive oil or “light” regular olive oil
  • 1 c. whole milk
  • 1 c. boiling water

Using a regular whisk, mix the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso together in the bowl of your mixer. (You can also pour the ingredients into the mixer bowl through a fine mesh strainer.) You just want to eliminate any possible lumps.

Using the beater, add in the eggs, vanilla, and chocolate flavored olive oil. Add the milk and beat to blend. Add the boiling water. Continue to beat at low speed until well blended.

Pour the thin batter into cupcake paper lined cupcake pans and bake in a preheated 325 degree oven for 20 to 25 minutes. Cupcakes are done when a toothpick inserted into the center comes out clean.

Cool in pan for 10 minutes then remove to wire rack to finish cooling. Top with frosting.

Hint: Because the batter is so thin, I pour it into a glass measuring cup to fill the cupcake papers ¾ full. Don’t fill them any higher because the batter is going to expand a great deal. Should make 24 cupcakes.

Creamy Chocolate Frosting:

  • 3 c. powdered sugar, or more as needed
  • 7 T. unsweetened cocoa powder
  • ½ tsp. instant espresso coffee
  • 1/8 tsp. salt
  • 6 T. unsalted butter, room temperature
  • 1 tsp. vanilla extract
  • 5 T. half & half or heavy cream, or more as needed

In a medium bowl, sift the confectioners’ sugar, cocoa, instant espresso powder, and salt or press through a fine mesh strainer; set aside. (You just want to break up any lumps.)

In a large bowl, beat butter and vanilla together until smooth and creamy. Gradually beat in sugar mixture alternately with half & half. Beat until very light and fluffy. If necessary, adjust consistency with more half & half or powdered sugar.

 

 

 

CHUNKY ANDOUILLE SAUSAGE, SHRIMP, AND CHICKEN SOUP

Leave a reply

So what do you do with half a pound of andouille sausage, 1 chicken breast, and 8 ounces of frozen, uncooked shrimp? You make soup, of course. And that’s just what I did the other evening. I made soup. Middle of summer and all. With garlic toast on the side, it turned out to be a perfect mid-summer meal! And yummy, oh my goodness yes!

Based on a recipe I found on the Genius Kitchen site, I added some ingredients, changed the amounts here and there, and adjusted and simplified the preparation instructions. But the bones of the soup are basically from that site. (Great site BTW.)

My only regret after dinner was that I hadn’t had enough of the main ingredients to prepare a full recipe. But by all means, you can halve the recipe very easily. Just don’t blame me if you halve the recipe and wish you hadn’t. But enough about blame. Let’s get back to the “soup in the middle of summer” part.

It just came to me while I was writing this recipe preface, that I have displayed terribly misguided thinking in the past. And frankly, I should have realized my archaic opinion of serving hot soup in the summer was just that. Archaic! After all, what’s just about the first thing I discuss with our waiter, after I order my martini of course, when we go out for dinner? “What’s the soup of the day?” Winter and summer, I ask that same question. And I don’t let the temperature outside have any part of my decision. (You can just about make bet on my saying yes to any type of seafood bisque, regardless of the time of year.) So to date, why have I not served more hot soup in the summer? Because I’m a total idiot, that’s why!  

Of course there are many wonderful cold soups, but I’m going to start serving hot soup in the summer too. And yes I get the whole thing about cooking over a hot stove. But not all soups take hours to simmer, and many soups are a one dish meal. And let’s not forget about the abundance of fresh veggies in the summer. That and the fact that many soups are low in calories and easily warm up the next day in the microwave.

So my friends, don’t make the same mistake I’ve made the last 54 years of my life. Don’t wait until fall to serve hot soup. After the other evenings meal, sitting on our east facing deck, enjoying this delicious soup and garlic toast, I’ve become an advocate of hot soup in the summer. Well that, and one dish meals. (I’m not counting the garlic toast as another “dish”, because I dunk it in the soup, which clearly indicates that it’s just another aspect of the soup. Right!?!?)

Enjoy the rest of your summer. And one more thing. Please don’t leave out the green and red peppers. The soup would simply not be the same without these two key ingredients. And yes, this dish has definite Cajun influences. But there-in lies its basic appeal. I need say no more!

  • 2 T. extra virgin olive oil, divided
  • 1 lb. andouille sausage, sliced into 1/3-inch pieces (I use Johnsonville Andouille Smoked Sausage – not too spicy)
  • 2 boneless, skinless chicken breasts, cut into bite sized pieces  
  • 2 tsp. kosher salt
  • freshly ground black pepper
  • 1 lb. uncooked lg. shrimp, peeled and deveined
  • 1 lg. yellow onion, chopped 
  • 2 green bell peppers, chopped  
  • 2 red bell peppers, chopped   
  • 4 stalks celery, thinly sliced
  • 6 cloves garlic, finely minced
  • 1 (28-oz.) can diced tomatoes (Italian canned tomatoes are best)
  • 3 c. chicken broth
  • 1 c. dry white wine
  • 2 tsp. Worcestershire sauce
  • 1 T. dried oregano 
  • 2 tsp. dried thyme 
  • 4 tsp. sweet paprika (preferably Hungarian paprika)
  • ¼ tsp. crushed red pepper flakes  
  • Garlic Toast, opt. (see recipe below)

Pour 1 tablespoon of the olive oil into a large covered soup pot. Sauté sausage until browned on both sides. Remove from pan and transfer to a small bowl.

Sprinkle chicken pieces with salt and pepper. Add chicken to the pan and sauté until completely cooked. (Don’t over-cook.) Transfer chicken to another small bowl and set aside.

Add shrimp to the pot, and sauté just until fully cooked. Remove from pan and add to the bowl with the cooked chicken. Set aside to cool. Once cool place in refrigerator until needed.

Meanwhile, add the remaining 1 tablespoon olive oil, onions, peppers, and celery to pot; sauté for 10 minutes or until the veggies are soft and beginning to brown. Stir in the garlic and cook for 1 minute.

Return half of the cooked sausage to pot. Stir in the canned tomatoes with juice, chicken broth, wine, Worcestershire sauce, oregano, thyme, paprika, and crushed red pepper flakes.

Bring mixture to a boil. Reduce heat; cover, and simmer for 60 minutes.

After 60 minutes, add the remaining cooked sausage, chicken, and shrimp to the pot and simmer about 3-4 minutes or until the soup has come again to a hearty simmer. Adjust seasoning, and serve with garlic toast.

GARLIC TOAST   

  • 4 T. unsalted butter (½ stick), room temperature
  • 2 medium garlic cloves, minced
  • 2 tsp. finely chopped fresh Italian parsley leaves
  • ½ tsp. kosher salt
  • ½ of a crusty Italian or French baguette, cut in half lengthwise, and then cut into serving size pieces

Place the butter, garlic, parsley, and salt in a small bowl and mix with a table fork until well blended. Place the bread on a baking sheet, crust side down. Spread the butter mixture evenly over all of the pieces. Bake the bread in a pre-heated 425 degree oven for about 10 minutes or until the top is a very light golden brown.

 

 

ASIAN SALAD WITH GRILLED PORK TENDERLOIN SLICES

Leave a reply

As promised, this is another recipe to help you feature leftover pork tenderloin. In this case, the pork tenderloin I used was from my recipe for Grilled Soy Sauce Marinated Pork Tenderloin on this site. And it all came together beautifully.

First of all I should tell you once again that I love main course dinner salads. And if the meat or protein is already cooked, all the better! One less step for me. Of course the hacking and slashing of the veggies (my friend Vicki’s term for cutting vegetables) still has to occur, and the dressing still has to be prepared, but what the heck, there’s still one less step to construct. (I’ll take all the help I can get on this one, because I do get tired of chopping veggies and building salad dressings!) But I love salads, so I guess it’s a small price to pay to eat a dish that’s healthy from all the veggies and dressed with a vinaigrette that’s not only tasty, but doesn’t contain ingredients I can’t pronounce! Like I said, all the better.

So next time you have leftover meat of any kind, use it in a salad. Have leftover roasted veggies, they are wonderful in salad too. Dried fruit, nuts, and seeds can also add a wonderful touch to an otherwise boring combination of lettuce and dressing. Let your imagination be your guide.

And please do make your own salad dressings. Homemade dressings save money, and help insure that only quality ingredients reach the lips of the ones you love. Of course, the shelf life on homemade dressing is very short in comparison to that bottle of dressing you purchased how many months ago? I rest my case!

  • 2 T. vegetable oil
  • 2 T. sesame oil
  • 1 T. finely minced fresh ginger
  • 1 garlic clove, finely minced
  • 2 T. white vinegar (not white wine vinegar; the old fashioned inexpensive vinegar)
  • 1 T. fresh lemon juice
  • ½ tsp. sugar
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 4 c. chopped romaine lettuce
  • 1 c. thinly sliced red cabbage
  • ½ c. finely diced celery
  • ½ c. sliced green onions
  • 1 med. carrot, grated
  • ½ c. frozen edamame, thawed
  • 2 T. toasted sesame seeds
  • ½ c. toasted slivered almonds
  • thinly sliced grilled pork tenderloin (I use leftover Grilled Soy Sauce Marinated Pork Tenderloin on this site.)

Whisk or shake together the vegetable oil, sesame oil, ginger, garlic, vinegar, lemon juice, sugar, salt, and pepper.

Combine the romaine, cabbage, celery, green onions, carrot, edamame, sesame seeds, and almonds in a salad bowl. Pour on enough salad dressing to moisten. Avoid adding too much dressing or the salad will taste heavy or over-dressed. (It is meant to be a light and refreshing salad and just perfect for a warm summer evening.)

Scoop salad onto individual plates and top with pork. 

 

GRILLED PORK TENDERLOIN AND NOODLE CASSEROLE

Leave a reply

OK, yesterday I promised to post a couple of recipes to help you use up some of your leftover grilled pork tenderloin from my 2 recent posts starring this fabulous cut of pork.

Now I realize, having leftover meat is not a bad thing, in fact it’s a great thing. But what to do with it can sometimes be daunting. So this is what I did to utilize the leftover pork tenderloin from my recipe for Grilled Pork Tenderloin with Bourbon BBQ Sauce. I made a casserole. And oh boy was it good. And no, I didn’t use the leftover BBQ sauce. But the pork itself was seasoned perfectly for the other ingredients in this casserole. (You’d think I actually planned it that way. But boy would you be wrong. Just a lucky coincidence!)

For the rest of the casserole, I only used ingredients I happened to have on hand, so no trip to my local grocer was necessary. So if you decide to try this recipe, you too can use what you happen to have on hand. No red bell pepper, no problem. Swiss cheese, but no cheddar – knock yourself out. Hate peas – who cares! It’s a casserole using leftover meat – make it your own. This recipe is just a suggestion for what to do when staring at leftover pork tenderloin in your refrigerator and not wanting to serve it exactly like you did the previous evening.

Of course, you could always just thinly slice the meat, then gently warm it in the leftover BBQ sauce, and slather it between two halves of a lovely, crispy bun. But what fun would that be, when instead you could empty out your refrigerator veggie bin and have leftover casserole for your next days’ lunch? Your welcome!

  • 5 T. butter, divided
  • 2 T. flour
  • 1½ c. milk (I use whole milk)
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 tsp. dried parsley
  • pinch crushed red pepper flakes, opt.
  • 1 tsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • ½ c. diced onion
  • ½ c. finely diced celery
  • ¼ c. red bell pepper, finely diced
  • 6-8 sliced fresh mushrooms
  • 2 garlic cloves, finely minced
  • ½ c. sour cream, or more to taste
  • 1½ c. grated sharp cheddar cheese
  • ½ c. frozen petite peas
  • 2 c. egg noodles, cooked al dente and drained 
  • 2 c. thinly sliced cooked pork tenderloin, cut into narrow strips  
  • ¾ c. Panko breadcrumbs

Melt 2 tablespoon of the butter in a small saucepan. Whisk in the flour and stir for about a minute. Gradually whisk in the milk and cook until the sauce is thick and creamy. Take off heat and stir in the salt, pepper, parsley, crushed red pepper, Dijon mustard, and Worcestershire sauce. Set aside.

Melt 2 tablespoons of the butter in a large skillet over medium heat. Stir in the onion, celery, red pepper, and mushrooms; sauté until the onion turns translucent. Don’t allow the veggies to brown. Stir in the garlic and cook for one minute.     

Remove pan from heat and stir in the prepared sauce and sour cream until well combined. Then add the cheese, peas, cooked noodles, and cut pork. Adjust seasoning.

Dollop mixture into a lightly greased 9×13-inch baking dish (preferable glass) or ceramic casserole dish.

Melt the final 1 tablespoon butter in a small pan. Stir in the Panko. Sprinkle topping evenly over the casserole.

Bake in a preheated 325 degree oven for 35-40 minutes, or until bubbly and the topping is a nice golden brown.

 

GRILLED SOY SAUCE MARINATED PORK TENDERLOIN

Leave a reply

When we were in Salt Lake City recently to visit my son and his family, I came up with this recipe for our father’s day celebration meal. Everyone liked it, so when we returned home I made it again for just Mr. C. and me. Still tasted good, so here goes with yet another recipe for pork tenderloin. (In the next couple of days I will publish my recipes for Grilled Pork Tenderloin and Noodle Casserole and Asian Salad with Grilled Pork Tenderloin Slices to help you figure out what to do with all the pork tenderloin you have left-over from the many pork tenderloin recipes on this site!)

Anyway, this is my take on a soy sauce based marinated tenderloin. It’s ever so flavorful without beating you over the head with its Asian goodness. One might even say it produces a subtle Asian inspired flavor. But anyone who has ever met me knows that I am absolutely unable to do anything with subtlety, so you’ll have to be the judge on this one.

So give it a try while it’s still officially grilling season. It’s easy to prepare and feeds several people, unless of course you are feeding teenagers, then my advice to you is to double the recipe. Happy grilling!

And don’t forget to garnish the sliced pork with sliced green onions. Right kids!?!?

  • ¼ c. extra virgin olive oil
  • 1/3 c. soy sauce (if you use low sodium soy sauce, add an additional ½ teaspoon sea salt)
  • 6 garlic cloves, finely chopped
  • 2-3 T. finely minced fresh ginger
  • ¼ tsp. crushed red pepper flakes
  • ½ tsp. sea salt (sea salt contains minerals that add to the marinade flavor)
  • freshly ground black pepper (not too much)
  • 2 pork tenderloin, trimmed of silver skin and excess fat
  • 2-4 thinly sliced green onions, opt.

Combine the olive oil, soy sauce, garlic, ginger, red pepper flakes, sea salt, and pepper in a shallow dish or zipped plastic freezer bag. Add the tenderloin and turn in the marinade until all surfaces are introduced to the liquid.

Place in a cool place for at least 5-6 hours. If marinating longer, like overnight, place in the refrigerator. Bring meat to room temperature before placing on the grill.

Heat your grill to about 300 degrees. (And yes I know, every other recipe you read will say to grill pork tenderloin at about 500 degrees. I totally disagree. I find 300 on my Weber gas grill to be perfect for this recipe.)

Place room temperature marinated tenderloins on grill surface. (Do not rinse off the marinade. Just hold it out of the marinade for 5 seconds or so before placing on the grill.) Close lid, and walk away for 7 minutes. Flip the meat, close the lid again, and walk away for another 10 minutes or so. Using a thermometer (instant is the easiest), grill until the internal temperature reaches 140 degrees.

Remove from grill and tent with aluminum foil for at least 8 minutes. Then thinly slice on the diagonal and place on a serving dish. Garnish with green onions and serve immediately.    

 

MAPLE PECAN SHORTBREAD COOKIES

Leave a reply

I love shortbread cookies for oh so many reasons. They are stinkin’ easy to build, their taste is unrivalled, and they are super crunchy. Now I’ve always understood the part about how easy they are to prepare (so few ingredients), and why they taste so great (has something to do with the butter), but I’ve never completely understood why they are so wonderfully crunchy, and remain so even after several days. I reasoned that storing them in an airtight container was part of the equation, but I knew instinctively that there had to be another reason. So I went in search of an answer.

According to several sources, the tender, crumbly texture of shortbread is the result of the high ratio of flour to liquid. In this case the liquid contained within the butter and the extracts. Transversely brownies, for example, contain a lower proportion of flour to the amount of liquid or egg resulting in a cakey or chewy texture. Furthermore, even the type of sugar you use can have an impact on the final result. Brown sugar contains more moisture than granulated sugar. So if you use brown sugar, your brownies are going to be even more moist and chewy. Cool, huh! Anyway, back to this recipe.

Maple flavoring and pecans just seem to be meant for each other. So when I got a wild hair to prepare shortbread to take along to Winthrop for a visit with Mr. Cs sister Katie and husband Rick (and not coincidentally attend a couple of chamber music concerts), I decided to try out this fabulous combination in cookie form. And it worked! Lovely maple flavor, and delicious additional crunch and taste from the finely chopped pecans. A great, all around the clock cookie. Equally delectable served first thing in the morning with a cup of coffee, or last thing in the evening with a wee dram of Scotch. This is a husband, sister-in-law, brother-in law, and baker approved recipe. Enjoy!

  • 1 c. (2 sticks) unsalted butter, room temp.
  • 1 c. powdered sugar
  • ½ tsp. vanilla extract
  • ½ tsp. maple extract (I use Cook’s Choice)
  • ½ tsp. salt  
  • 2 c. unbleached all-purpose flour
  • ¾ c. finally chopped pecans 

With an electric mixer, beat butter, powdered sugar, vanilla extract, maple extract, and salt until smooth and creamy. In a separate bowl combine the flour and chopped pecans. With mixer on low speed, add flour mixture, mixing just until a dough forms. With your hands, shape the dough into a long, thick, rope shape. Place on a long piece of plastic wrap. Again using your hands, wrap the dough into the plastic wrap gently shaping it into a round log with a 1½-inch circumference. Refrigerate for 1 hour.

Unwrap log and using a thin serrated knife, slice dough a generous 3/8-inch thick. (If dough feels really hard, leave at room temperature for 5 to 10 minutes before slicing). Arrange about 1-inch apart on baking sheets. (No need to grease the baking pan.)

Bake in a pre-heated 350 degree oven until lightly golden around the edges, 15 to 20 minutes. (Do not under-bake.)

Transfer to a wire rack to cool completely. Store at room temperature in an airtight container.

 

 

 

CLASSIC PICNIC COLESLAW

Leave a reply

Ok, I’ll say it again, I love good coleslaw. I may even make it my new mission in life to go around the area and hand out a couple decent coleslaw recipes to restaurant chefs/cooks who apparently haven’t a clue how to prepare coleslaw as a culinary delight rather than a raw cabbage fright!

What the heck is preventing these otherwise excellent cooks from lifting the common green cabbage to the lofty position it so richly deserves? My guess. They don’t like coleslaw themselves. And who can truly blame them. So much of the coleslaw served commercially is merely grated cruciferous veggies tossed with a bit of mayonnaise and nary another ingredient. It seems to be served on every fish and chips platter merely to add a little color to an otherwise boring looking serving of brown fried fish and brown French fried potatoes. (BTW – I love fish and chips, so no offense to that beloved twosome!)

So my challenge to restaurant cooks in my area is going to be – dare to be different! Make your coleslaw delicious. Raise the bar for the other restaurants in the area. Rejoice when customers tell you that the coleslaw they just ate was the best they ever tasted and that they can hardly wait to come back for more! Make coleslaw worthy of being served with fabulous fish and dreamy fries.

Ok, I’ll get down off my high horse now, and get on with this recipe. (Sometimes I just can’t help myself. But good grief – how hard is it to make a decent coleslaw?)

Anyway – this is another recipe for great coleslaw. (Several already on this site.) Hope you enjoy it. (Based on a recipe from Epicurious.) I’m off to ask Mr. C. to make me a martini! Its’ got to be 5:00 somewhere………   

  • 2/3 c. mayonnaise
  • 2 T. distilled white vinegar
  • 2-3 tsp. prepared white horseradish (start with 2 teaspoons)
  • 1 tsp. sugar
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • ½ tsp. celery seeds
  • 3 T. minced dill pickle
  • 2 T. pickle brine
  • ¼ c. minced red onion
  • ½ small green cabbage, finely shredded
  • ½ red cabbage, finely shredded
  • 2 lg. carrots, grated (I pat the grated carrots as dry as possible with paper towels before combining with the other ingredients.)

Whisk together the mayonnaise, vinegar, horseradish, sugar, salt, pepper, celery seeds, minced dill pickle, pickle brine, and red onion. Taste and adjust seasoning. (Can be made ahead. If making ahead, don’t add the red onion until you add the dressing to the cabbage, etc.)

Combine the green cabbage, red cabbage, and grated carrots. Toss with enough dressing to moisten all the veggies. Refrigerate until ready to serve. (Can be held in the refrigerator for a couple of hours before serving.)