Weekly Cooking (and related issues) Thread

[Jamestown1630]

The Harvesters, Pieter Bruegel the Elder

I’ve been trying to find something new to do with pork, and this recipe from ‘Caprial’s Bistro Style Cuisine’ looked just right for Fall:

Pork Tenderloin with Apple Chutney (serves 4)

For the Apple Chutney:

2 tsps. Olive Oil

1 Red Onion, julienned

2 cloves Garlic, chopped

½ C. Apple Cider

1 T. Brown Sugar

2 T. Sherry Vinegar

3 Granny Smith Apples, peeled, cored and sliced

2 tsps. Chopped Fresh Thyme

1 tsp. Chopped Fresh Marjoram

1 tsp. Crushed Green Peppercorns

Salt

1 Pork Tenderloin, about 2 lbs.

2 tsps. Dried Thyme

Salt

Cracked Black Pepper

1 T. Olive Oil

½ Red Apple (garnish)

1 T. Fresh Thyme Leaves (garnish)

To Prepare the chutney, heat the olive oil in a large saute pan over high heat until very hot. Add the onion and saute until fragrant, about 1 minute. Add the cider and brown sugar and bring to a boil. Add the vinegar and sliced apples, and cook over high heat until the apples are tender. Add the thyme, marjoram and peppercorns and cook for 2 to 3 minutes. Season to taste with salt. Keep warm while the tenderloin is cooking (if longer than 20 minutes, gently rewarm before serving).

To prepare the tenderloin, preheat the oven to 350 degrees. Trim the fat from the tenderloin. Rub the meat with the thyme and salt and pepper. Put the olive oil in a large, ovenproof saute pan and heat on high until smoking. Add the pork to the pan and sear on both sides, about 2 minutes per side. Place the pork in the oven and cook for 10 to 12 minutes (for medium doneness) or until the meat reaches an internal temperature of 145 degrees (use an instant-read thermometer to test). Remove the pork from the oven and let it rest for about 2 minutes before slicing.

Using a sharp carving knife, slice the pork ¼ inch thick on the diagonal. Fan out about 5 slices on each individual plate. Place a generous spoonful of the chutney over the tenderloin. Cut the apple half into thin slices. Garnish the plates with the apple slices and fresh herbs. Serve hot.

https://www.amazon.com/Caprials-Bistro-Style-Cuisine-Caprial-Pence/dp/0898159466/ref=sr_1_1?ie=UTF8&qid=1505255711&sr=8-1&keywords=caprial%27s+bistro+style+cuisine

The winning recipes from the Michigan Upper Peninsula State Fair were recently posted on FR, and I liked this sweet potato casserole, which looks like a nice change from my usual marshmallow-topped one:

Sweet Potato Casserole - entered by Linda Romps

4 cups sweet potatoes (5 – 6 medium)

1 stick butter

1 can evaporated milk

1 cup sugar

2 eggs well beaten

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon vanilla

Boil potatoes till tender. Cool, peel and mash. Beat in butter. Add remaining ingredients and beat well. Bake in 9 X 13 pan ungreased, 15 minutes at 425 degrees.

Topping:

3/4 stick butter

1 cup crushed corn flakes

1/2 cup chopped pecans

1/2 cup packed brown sugar

Mix well and spread on top of potatoes. Bake 15 minutes at 400 degrees.

http://content.dailypress.net/life/features/2017/08/winning-recipes-at-the-u-p-state-fair/

-JT

[Jamestown1630]

Like this?

http://www.lacajachina.com/Mojo-Criollo_a/168.htm

It has a substitute for sour orange juice - but what is sour orange juice?

[lizma2]

Lordy. I live in a sanctuary county so we have a lot of Hispanic products.

Juice from sour oranges is always on our shelves.

(Found this on the net, interesting.
https://www.theguardian.com/lifeandstyle/2015/dec/27/seville-season-a-time-to-be-sweet-on-sour-oranges )

(So is lard, aaand I’m kind a getting a hankering. Best fried corn taco, French fry cooking oil EVER. Haven’t gone there yet.

Pineapple is great in a teriyaki marinade. Should work.

Mojo Criollo

Ingredients:

* 1 tablespoon oregano
* 1 garlic bulb
* 1 tablespoon bay leaves
* 1 teaspoon cumin
* 4 ounces water
* 4 teaspoons salt
* 6 ounces orange juice
* 4 ounces pineapple juice
* 2 ounces lemon juice
Instructions:
1. Peel and mash your garlic cloves.
2. Get a large mixing bowl and combine the lemon juice, pineapple juice, orange juice, salt, water, bay leaves, cumin, garlic and oregano. Stir all the ingredients thoroughly in order to evenly distribute the flavors of the spices and herbs. Let the sauce sit for at least an hour before using.

I’d leave out the water and most of the salt and some of the bay. I’d let it sit for at least a day or 2.

After readin your recipe post I want a syringe and a large bore pointy needle!

[Jamestown1630]

We have a Hispanic store nearby, so I’ll look for it.

[Liz]

Best served with holiday turkey or pork roast. Some of the best uses are in
savory dishes like chicken entrées or to almondine sauces for savory veg
sides. Also has dessert uses.....the perfect finishing touch to a scoop of ice
cream and to Italian favorites like tiramisu. Tuck this into your holiday file.

Cranberry Amaretto Sauce

ING ¼ cup butter, 12 oz pkg fresh cranberries, 2 c sugar, 2 ts lemon juice,
½ cup amaretto, 2 tablespoons orange marmalade, 2 teaspoons lemon zest.

METHOD Stir/combine melted butter, cranberries, sugar, l/juice. BTB,
simmer 10-15 min (cranberries begin to pop). Offheat, add amaretto,
marmalade, lemon zest.

[Trillian]

I’m putting Cheesy Mushroom and Pancetta Bread Pudding on my to make list.

[beethoven]

Good Tuesday afternoon Jamestown,

I wanted to let you know I made your Chicken Primavera recipe again (used Penne)... It was a huge hit as always! Thank you again for posting.

[Jamestown1630]

I’m glad you like it. I think I found it in one of those little pamphlet-recipe books they have at the supermarket checkout, and we’ve enjoyed it many times.

I was invited to a buffet lunch recently where they served a cheese tortellini dish with spinach in what seemed like a Parmesan sauce. Have to find a recipe for that, too.

[Liz]

Your yummy description made me salivate. Luckily, I had this recipe.

Tortellini in Parmesan-Cream Sauce with Spinach

ING pound cheese tortellini •1 tablespoon unsalted butter •1 clove garlic, minced •2 tablespoons all-purpose flour •1¼ cups heavy cream •½ teaspoon salt •⅓ cup grated Parmesan cheese •5 ounces julienned baby spinach •1 (7-ounce) jar julienned sun-dried tomatoes option

SAUCE Cook/stir melted butter, garlic a min til fragrant. Sprinkle in flour; stir into melted butter (becomes a paste and begins to smell nutty). Slowly whisk in h/cream (mixture is thick and chunky, but will smooth and thin out), then salt and add Parm. Simmer/thicken about 5 min. Stir in spinach (and sun-dried tomatoes option).

ASSEMBLY Add cooked and drained tortellini, gently stirring to coat.

SERVE immediately

[Jamestown1630]

That looks exactly like it! - and you stole half of my next thread ;-)

[Liz]

I’s sorry (sob).

[Jamestown1630]

It’s ok. The one I found is different...sorta... ;-)

[Liz]

(Sniffle).....I’m feeling a bit better.

[Jamestown1630]

You will like the other half ;-)

[Liz]

Sitting at the edge of my computer in anticipation.

[beethoven]

I looked on line and there are several recipes for tortellini in Parmesan cream sauce. The Brown Eyed Baker added spinach to her recipe. I wish my posting skills would allow me to post it for you!

[Jamestown1630]

This one?

https://www.browneyedbaker.com/tortellini-cream-sauce-spinach-sundried-tomatoes/

I posted another on this week’s thread; there are a lot of recipes for this, with small differences:

http://www.freerepublic.com/focus/f-chat/3587484/posts

[beethoven]

Yes...that’s the one that sounded similar to the one you mentioned! Thank you for posting it!