Posted on 09/12/2017 4:00:59 PM PDT by 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.
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
Bookmarking :)
This gringo tried his hand at making barbacoa, and we’re in the midst of trying to eat healthier in our family, so I gave this a go. In addition to the following ingredients, I put in some shishito peppers (mild) from the garden. Also, immediately before shredding the brisket, I trimmed some of the thicker portions of fat from the top of the brisket, just trying to be more naturally cholesterol-conscious (won’t take statins, ever). This turned out pretty good and will feed 8-10 folks 2-3 tacos each. The barbacoa was also great in omelettes the next day.
Barbacoa Ingredients
4lbs Beef Brisket
2 Tbsp Vegetable oil
4 chipotle chilis in adobo sauce
1 1/4 cups beef broth
4 tsp minced garlic
1 1/2 Tbsp ground cumin
1 Tbsp dried oregano
3/4 tsp salt - then more to taste
1/2 tsp ground black pepper
1/4 tsp round cloves
1/4 cup fresh lime juice (about 2 fresh limes)
Fresh goat cheese, crumbled or queso fresco
Avacado’s
Diced garden tomatoes
Low Carb Tortillas
Prep:
Cut beef into large cubes. In a large skillet over medium high heat, add vegetable oils and sear the beef on each side, then transfer to Slow Cooker;
In a food processor, add chipotle adobo chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves and lime juice. Plus until blended, then pout on top of meat.
Cook on low 8-9 hours or high for 6 hours. Shred the meat and turn on warm.
For Taco’s, serve in tortillas w/fresh Avacado slices, tomatoes, and top w/crumbled goat cheese or queso fresco.
White wheat tastes less sour than red wheat. Sour might not be the right word but white is better and mix some King Arthur bread flour in.
Wife and I prefer the one with lots of chilies. We used chuck roast from Costco. Like trimming fat and cutting into manageable chucks for browning.
Your version sounds scrumptious...adding it to the carrot recipe.
I welcome the fall because I love soups and stews. Usually just takes a cutting board, a knife and the pot.
One of my favs:
Green Chili:
- Cube 2lbs pork shoulder into one inch cubs.
- Dice an equal amount of potatoes in one inch cubes.
- Finely chop an onion.
- 2 small cans of diced green chilis
- 1 small can diced jalapenos
- 2 jars of Salsa Verde
- If you want the stew more loose, add chicken stock
Throw it all in the crockpot and let it cook on low all day while you’re at work.
Jalapeno Sweet Potato Chowder
METHOD Sauté/soften diced onion in 2 tb butter. Add lge puréed baked
sweet potato, qt veg stock. Btb; reduce slightly. Now add 1 1/2 c corn
kernels, tsp minced jalapenos, 1/2 cup h/cream, tsp salt. Simmer 10 min.
Serve w/ homemade bread.
I finished the first semester. Now I’m thinking of pastry school course in NYC. My talents are more aligned with pastry.
Thanks, I was thinking that white would be better and not as “sour” or bitter or whatever. I did use some King Arthur flour, but intend to increase that ratio next time.
Pastry would be fun.
Here’s a recipe for crock pot - lower carbs too.
1 Jar of roasted red peppers, drained and chopped.
garlic to taste
diced onions 1 or 2
1/2 cup chicken broth, or white wine
2 Tbls capers
Small amount of oil
salt and pepper to taste
2 lbs pork cutlets
Put all in crockpot - meat on top.
Cook covered on low for 8 hrs.
One pastry dough:
1 1/2 cups of flour (I mixed in a little whole wheat - worked a treat)
Teaspoon of salt
1 Stick of butter
Some cold water
Mix in a food processor and then dump it out on a floured board. Gather it into a ball without disturbing it too much. Chill for a bit. Then roll it out into a circle or oval.
Place 2-4 sugared apples that have been cut into 1/4 slices in the middle of the dough and then fold up the sides. Hook the dough as best you can onto the apples so that the sides stay in place. Put into a pre-heated 400 degree oven for about 30 minutes. Check on it after about 15 minutes. When the apples are tender and pastry browned, remove, and glaze with jam. (I use marmalade.) When cool, dust with powdered sugar. This is wildly delicious.
That sounds wonderful, miss m.
I sometimes wish I was close enough to a big city to take advantage of opportunities like that. But we moved rural for a reason, and you can’t have it all. Apparently ;(
Will you have to relocate for the pastry school or can you commute?
I have an apt. in NYC. So, I’ll stay in overnight there or I’ll commute by train from my home in NJ. I’m just in the early stages and am just starting to think about it. Culinary school classes were so devoted to running a restaurant (really, more like a McDonald’s!) and figuring out how many carcusses of beef to buy for dinner that we hardly got around to cooking. Then when we did cook, we got constantly yelled at - I suppose to get us used to abuse in the working environment. Too old for that!
Wow, we will HAVE to try this. Thanks.
Every Friday I use the crock pot. I’m going to try your Barbacoa; it sounds delicious.
I love your freepname too.
Another recipe to save.
To get protein into the meal, I could see serving this with grilled cheese sandwiches. I want to taste this soup immediately...
Have you tried brining the pork at the start of the recipe? A lot of America's Test Kitchen pork recipes start with a brine, regardless of how they're cooking the meat. Hubby likes to add a little liquid smoke to his pork brine, applewood and mesquite are both good.
It’s really easy and you don’t need a recipe. And it looks like a bakery made it.
National Center for Home Food Preservation
Here are the ingredients:
Apple Chutney
4 quarts (16 cups) pared, cored, chopped tart apples (about 10 medium)
1 cup chopped onions
1 cup chopped sweet red bell peppers (about 1 medium)
2 teaspoons seeded and finely chopped red Serrano pepper (about 2 to 4 peppers)
12 ounces seedless golden raisins
4 cups light brown sugar
3 tablespoons mustard seed
2 tablespoons ground ginger
2 tablespoons ground allspice
2 teaspoons canning salt
1 clove garlic, crushed
4 cups apple cider vinegar (5%)
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