This recipe looks good on paper, but I had problems with the execution right out of the gate. I should have anticipated problems when I saw that you were to sear a breaded tenderloin. First, I have to say that I do not like breaded meats — it’s kind of a personal thing. I did try to follow the directions, but the breading started to fall away as soon as it hit the pan. REGROUP. I took the tenderloin out of the pan and I removed the breading (and of course the delicious mustard as well). I returned it to a clean skillet and seared it on all sides and then resumed following the recipe as written. The only variation was that I spread a bit more of the mustard mixture on top of the tenderloin after I returned it to the pan with the vegetables, cognac, and chicken stock. The result was outstanding. So, just to recap: 1) Do not bread the tenderloin. Season with salt & pepper and sear on all sides. 2) Combine 2 T. grainy mustard and 1 T. Dijon and spread over the top of the pork before you put it in the oven. Such a delicious meal . . . a real crowd pleaser.
PORK TENDERLOIN WITH APRICOT-FENNEL RAGOUT (Serves 4)
- 3 tablespoons grainy mustard
- 2 tablespoons Dijon mustard
- Salt and freshly ground pepper
- Two 12-ounce pork tenderloins, tied with twine
- 1/2 cup breadcrumbs
- 3 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 4 large (or 8 medium) shallots, ends trimmed, peeled, and quartered
- 1 small fennel bulb, greens trimmed, cut into thin slices
- 1 1/2 cups homemade or low-sodium canned chicken stock
- 12 dried apricots
- 1/4 cup cognac
- 1 teaspoon fresh thyme, plus more for garnish
- Heat oven to 400 degrees. Combine mustards. Salt and pepper the pork; rub with mustards; sprinkle with breadcrumbs. Pat coating. Set aside.
- Heat a large heavy skillet over medium-high heat. Add 2 tablespoons oil. Sear pork, turning, until brown on all sides, about 5 minutes. Remove from pan; set aside. Add remaining oil and butter to pan. Add shallots and fennel. Cook until tender, about 5 minutes. Add 1/2 cup stock; cook until liquid evaporates, 1 to 2 minutes.
- Return pork to pan; add apricots, 1/2 cup stock, and cognac. Roast in oven, stirring vegetables, until pork registers 160 degrees, about 20 minutes. Transfer pork to a cutting board; place pan over medium-low heat. Add remaining stock and thyme; stir, loosening brown bits from bottom. Simmer 5 minutes. Season with salt and pepper; slice pork. Serve with vegetables and sauce. Garnish with thyme.
~ from MarthaStewart.com
This recipe goes right into rotation as a family favorite. It requires a little bit of prep to cut the cauliflower into florets and steam them before adding them to this delicious cheese mixture. The combination of cream cheese, shredded cheddar, shredded Monterey Jack. garlic, green onions, and bacon is out of this world! It is a little difficult to mix at first, but as the steaming cauliflower is added it becomes easier to work with as it starts to loosen up. I found that I needed to put it under the broiler after the first 25 minutes in order to brown up the cheese on top a bit . . . maybe we were just a bit anxious to dive in. Each component hits the palate just right as you savor the cheesy richness of the dish.
LOADED CAULIFLOWER CASSEROLE (Serves 4)
- 2 lbs cauliflower florets
- 8 oz shredded sharp cheddar cheese, divided
- 8 oz shredded Monterey Jack cheese, divided
- 8 oz block cream cheese, softened
- 4 tablespoons heavy cream
- 2 bunches green onions, sliced (1 1/2 cups)
- 6 sliced bacon, cooked and crumbled
- 1 clove garlic, grated
- Salt & pepper to tastes
- Preheat oven to 350 degrees.
- Steam cauliflower florets until tender.
- While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream.
- Stir in sliced green onions, chopped bacon, and garlic. Set aside.
- Drain any liquid from steamed cauliflower and add to cheese mixture. Stir cauliflower and cheese mixture together.
- Taste for seasoning, and add as necessary. If you want a finer texture, give a few mashes with the potato masher.
- Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.
- Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly. Enjoy.
~ from RealHouseMoms.com
It’s grilling season . . . FINALLY! Let’s start the season out with some grilled chops and onion. The sweetness of a Vidalia onion is a perfect match for the honey-soy glaze that is used for both the chops and the grilled onion. Although this recipe asks us to brush the chops with Canola oil prior to cooking, I think that it creates a bit of a barrier that prevents the chops from really soaking up the glaze. I think that next time I will make sure to oil the grill before searing the meat and allow the glaze to really flavor the meat properly. My husband also suggest that we leave the onion on a bit longer to caramelize. Soy and Honey Pork Chops — definitely worth a try.
SOY AND HONEY PORK CHOPS (Serves 4)
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 pinch crushed red pepper flakes
- 1 pinch freshly ground black pepper, or to taste
- 4 center-cut boneless pork chops – 1/2-inch thick
- teaspoons canola oil, or as needed
- salt to taste
- 1 large sweet onion, sliced
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Mix honey, soy sauce, crushed red pepper flakes, and black pepper in a bowl. Pour about 2 tablespoons of the honey-soy mixture into a small bowl and save for later. Brush chops with canola oil on both sides, and sprinkle with salt and black pepper.
- Grill the chops on the hottest part of the grill until lightly charred and crusty, 4 to 5 minutes per side. Move the chops to a cooler area of the grill, and continue to cook, brushing both sides generously with the honey-soy glaze, until chops are no longer pink inside, about 3 to 4 more minutes. The juices should run clear, and an instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F.
- While chops are grilling, brush slices of onion with oil, and sprinkle with salt and black pepper. Grill onion slices until they are translucent and browned, 3 to 4 minutes per side. To serve, place chops and onions on warmed plates, and brush the chops with the reserved honey-soy glaze
~ from AllRecipes.com
Irish bacon is cut from both the pork belly and the loin producing lean, meaty pieces. This type of bacon is not readily found here in the South so I used a lean, uncured center cut bacon instead. The preparation of this soup moves along quickly with a nice hot bowl ready in about an hour. I found that I really needed closer to three cups of chicken broth instead of the one cup as listed below. I used one cup to deglaze my stock pot to incorporate all of the bacon bits into the mix and the other two to bring the liquid level up to cover all the goodness. The end result is a flavorful and hearty soup — a delicious way to celebrate St. Patty’s Day. Perfect served with a thick piece of toasted bread.
IRISH BACON AND CABBAGE SOUP (Serves 4)
- 1/2 pound Irish bacon, diced
- 2 large potatoes, peeled and cubed
- 1 (15 ounce) can diced tomatoes with juice
- 1 cup chicken stock, or as needed
- Salt and black pepper to taste
- 2 cups thinly sliced dark green Savoy cabbage leaves
- Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
- Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
- Stir in cabbage and allow the soup to simmer for a few minutes longer before serving
~ from AllRecipes.com
Lemon pepper is a wonderful seasoning for poultry, vegetables and pasta as well as seafood. This recipe uses a “fresh” lemon pepper preparation. Minced garlic, salt, and pepper are combined with lemon zest to create a wonderfully flavorful addition to the baked flounder. Just a few minutes in a hot oven and your dinner is complete. Served here with Prosciutto Wrapped Asparagus and Basmati Rice with Lentils.
BAKED FLOUNDER WITH FRESH LEMON PEPPER (Serves 4)
- 2 tablespoons grated lemon rind (about 3 lemons)
- 1 tablespoon extravirgin olive oil
- 1 1/4 teaspoons black peppercorns, crushed
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 4 (6-ounce) flounder fillets
- Cooking spray
- Lemon wedges (optional)
- Preheat oven to 425°.
- Combine first 5 ingredients — lemon rind, olive oil, pepper, salt & garlic.
- Place fillets on a jelly roll pan coated with cooking spray. Rub garlic mixture evenly over fillets.
- Bake at 425° for 8 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.
~ from MyRecipes.com
Let me introduce you to Gold Nugget Mandarin Oranges. A little lumpy and bumpy on the outside, but seedless, succulent, juicy deliciousness on the inside. You will need five of them for this recipes — two cut into bite-sized segments and three are juiced. Cooked shrimp is coarsely chopped and combined with red onion, jalapeno pepper, lemon juice, cumin and the orange juice. Chill for at least an hour in the refrigerator before adding some chopped cilantro, salt, pepper and diced avocado. The flavors of this recipe combine to create an absolutely wonderful spring salad that can’t be beat. Get busy on this recipe because Gold Nuggets are only available March through May.
GOLD NUGGET MANDARIN SHRIMP SALAD (Serves 4)
- 1 1/2 Pounds Large Shrimp, peeled, deveined, cooked and coarsely chopped
- 1/3 Cup Red Onion, finely chopped
- 1 Jalapeño Pepper, finely chopped
- 2 1/2 Tablespoons Olive Oil, divided
- 1 Each Lemon, juiced
- 5 Each Gold Nugget Mandarin Oranges, 3 juiced, 2 peeled and segmented
- 1/2 Teaspoon Cumin
- 2 Each Avocados
- 1/2 Cup Cilantro, chopped
- 1/4 Teaspoon Sea Salt
- Freshly Ground Black Pepper
- 8 Cups Baby Greens
- In a glass bowl, add shrimp, onion, jalapeño, 1 1/2 tablespoons olive oil, lemon, gold nugget mandarin segments and juices, and cumin. Gently mix and refrigerate for one hour.
- Just before serving, dice and gently stir in the avocado, cilantro, salt and pepper.
- Toss greens with 1 tablespoon olive oil, place onto plates, and top with shrimp mixture.
~ from MyFreshIdeas.com
Try this delicious and easy way to dress up your roasted asparagus. Simply roll the asparagus spears in olive oil and wrap with slices of prosciutto. Season with salt and pepper (freshly ground, always) and roast for about 10-12 minutes. This recipe makes a fantastic side or appetizer . . . and any leftovers can be used in your next omelet, frittata, quesadilla . . . you name it.
PROSCIUTTO WRAPPED ASPARAGUS (Serves 4)
- extra virgin olive oil
- 24 spears fresh asparagus, trimmed
- 1 package of prosciutto (6 slices)
- salt and pepper
- Preheat the oven to 450 degrees F.
- Cut each slice of prosciutto into 4 pieces lengthwise. Pour a couple of tablespoons of olive oil on a plate and roll each asparagus spear to coat.
- Take each spear and wrap with a strip of prosciutto starting at the base. Place them in a single layer on a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.