Company Pork Tenderloin

My folks came over for dinner the other night. It is nice to have them over for dinner, they had me over for dinner many years. I wanted to make something special and I have been saving this recipe just for that purpose. Although we get together most Sunday nights with them and my brother's family, this was more formal. I actually called Mom, set the date and time, and ended the phone call with, "OK, I'll see you tomorrow night at 6:30." Yes very proper of me.


We dined on this Pork Tenderloin recipe, Crash Hot Potatoes from The Pioneer Woman, bread, and something else. Everyone loved the dinner. Mom said that this Tenderloin was her new favorite tenderloin. Have you ever had Pork Tenderloin rubbed with cumin, chili powder, and cinnamon. No? I didn't think so. How about that same rubbed tenderloin topped with spicy, garlicky brown sugar that forms a delectable crispy crust while roasting? I didn't think so either. Well now you can. Try it this weekend and wow all your family and friends.

While eating, my Dad just sat there and "moo'd." That's what my Mom calls it when Dad is eating and saying, "Mmmm, mmmm, MMMM!" I call it "mmmm'ing" but she calls it "moo'ing." The dinner was fantastic as well as the company, especially when the company does all the dishes. I'll make this meal again and probably invite those people again too.

Now look a this picture below. What on earth is that thing at the bottom of the picture. A UFO? Unidentified Food Object. Hmmm. Any guesses? Stay tuned for the answer on Monday. Ma and Dad don't let the answer slip. Or you either, Himself. It's a cliff-hanger...hanger...hanger...


Oh look more aliens. Naw, these are what the kids ate for dessert while the adults ate.....another blog mystery. These are Orange Sherbert/Vanilla Ice Cream Push Pops with a gum ball at the bottom because, by golly, that's how I got them from the ice cream man when I was a little girl. There is no ice cream man in my parts so I make these for my little ones. Oh the memories.


This is what happened to Littleness' gum ball. She is 5 and reads at the 2nd grade level and got in line twice when God was giving out curiosity. "I don't know how it got there" was her first response but then I got this out of her, "I did it on pupose (she can't say her "r's"), I wanted to see what would happen." A 15 minute spa session with blobs of peanut butter, enduring mom laughing while grabbing the camera, and a bath in the afternoon is what happened.


She's a doll though.

Standing Ovations! Carne en Palito

I have recently begun to write about recipes I have tried from other Food Blogs. I am now dubbing them Standing Ovations! You can see BRK's Recipe Index on my side bar for the Standing Ovations! I have posted in the past and have now properly tagged them as SO's! This week I am featuring some recipes from Laylita's Recipes. Layla has a beautiful blog highlighting her Ecuadorian heritage and the wonderful dishes she grew up eating. Lucky us. If you haven't been to her site, you must. I am getting quite an education in Ecuadorian cuisine and life. By making her recipes, I feel I have travelled far from my kitchen to sample some wonderful new foods. For this meal I made her Carne en Palito which was a huge hit with my entire family. They devoured these thinly sliced, tender strips of beef on a stick. The flavor was fantastic. I chose to try two of her sauces to serve with this meal. The Balsamic Chimichurri Sauce and her Salsa de Mani which is one of the best peanut sauces I have ever had. Both of these sauces went perfectly with this meal and both were so different from each other it is hard to pick which one I liked best, so I won't.


I served this meal with my Great Grandmother's style of making French Fries, very thin and very salted, I call them Potato Sticks. See my notes on French Fry making. The sauces were a great accompaniment to the Potato Sticks as well. This meal hit a big home run at our house, it was almost as good as the Grand Slam Home Run we saw the other night at the Bowie Baysox game. In that one play, they edged out the Erie Seawolves for the victory, sorry j*amy! Stay tuned for some more Standing Ovations! Your blog could be next.


Thanks Layla for your fantastic recipes! I give you a Standing Ovation!

Crash Hot Potatoes and Rotisserie Beef

Iwas in the mood for a nice dinner the other night. I didn't want kid food anymore as I have that regularly for lunch now that the kids are home from school. I was ready for a meat and potato dinner with a nice salad and rolls. I had purchased a four pound eye roast and cut it in half, placing the other half in the freezer for future use. I decided to rotisserie the roast but only after I rubbed it with something, but what? Then it hit me, I remembered my new Chicago Steak Seasoning from Penzeys. I was very generous with that smokey smelling spice rub. While it was cooking, the smokey scent was causing me some serious hunger pains as it reminded me of the smoked meat I used to enjoy in North Carolina. The two pound roast only took 45 minutes for medium doneness or 160 degrees. While that cooked I made The Pioneer Women's Crash Hot Potatoes. I did not use fresh herbs, even though I have them in abundance, I used Penzeys' Sunny Paris instead. It was a grand slam home run. What amazing potatoes. Creamy on the inside and crispy on the out. The Sunny Paris was absolutely perfect, what a great blend for potatoes. I served this meal with a garden salad, rolls, and fresh fruit.

I want to show you a picture of my Rotisserie in action. Can you smell it? This George Foreman toaster oven has to be one of my favorite appliances. We use it daily for toast, muffins, snacks, pie baking, small cakes, broiling, and rotisserie. I have had it for two years without any trouble. Genuflect. Spit. Spit. Salt over the left shoulder, or is it the right? Darn. I don't want to go jinxing myself, so I'll whisper. This is a great little machine. If you have been looking for an extra oven then give this one a try. Yes it is big but it does a great job. No, I don't own stock or get anything for this plug, if only.


Have a safe and happy Liberty Day! If you don't have any special plans, at least make those potatoes, really.

Thanks Pioneer Woman for the great Crash Hot Potato recipe, I give you a Standing Ovation!

Homemade French Fries

I love French Fries. Sprinkled with seasoned salt, dipped in mayo and mustard, with a healthy dose of malt vinegar, French Fries have to be the best thing created by God and perfected by man. One can make a meal of fries by simply adding cheese, bacon, and sour cream. I know, Himself and I have done it before. And how about chili cheese fries 5e4ufidjvkcxn... whoa I just slid off my chair and hit my chin on the key board. That's what fries do to me. I have a little puddle of drool in my lap as I type. While living in Europe, my sister-in-law, Ellen and I took a trip up to Belgium to shop in the village of Tongeren, where one can get the best antique deals. Some of the antiques are older than our country! We had an amazing dinner while in Belgium; Mussels and Pommes (French Fries). To die for. I better be careful or I'll swoon again if I bring up any of my eating experiences while in Belgium. Pan Chocolat. I'm feeling weak...



There is really no recipe for making French Fries, just some rules:

1. Cut the fries as evenly as possible. No peeling necessary.
2. Be sure to use a heavy pot such a a Dutch oven. Mine is 7.5 quarts.
3. Be sure to use enough oil. I used a little under 1/2 gallon.
4. Be sure to get your grease hot enough before frying. About 350-375 degrees, using a thermometer helps. Set you cooktop to medium to medium high heat. The temperature will drop significantly once you add the fries, that is normal.
5. While you are waiting for the grease to heat, soak potatoes to prevent blackening. I used a salt and sugar mixture, kinda like a brine.
6. Just prior to frying, drain potatoes well. I stood mine up in my salad spinner and spun them like crazy.
7. Fry in small batches. I probably fried about 2 potatoes worth of fries at a time. I made two batches.
8. Never leave fries unattended! While they are frying, that is. Don't leave them unattended period! Someone may get them all.
9. Once the fries are golden, remove and drain on paper towels. Season with salt or a seasoned salt.
10. Let oil cool completely before draining pot into a container so that grease can be reused or discarded.


Note- If you are looking for some great Belgian Beer, go here: Global Beer Network. Owned by my cousin Cliff Lusso and long time family friend, Steve Villani or Pudge to us. Try the WITTEKERKE ROSÉ beer with its hints of raspberry eur;szhbgtj;igoer......

Hosting Book Club

Last night I dreamt I went to Manderly again.....

In my book club, we have read some books that have been challenging (boring), fascinating, unforgettable, emotional, and adventurous. Sometimes we are able to serve some of the foods that are described in the book as our snack for the evening. For “Princess Bride” we ate plenty of chocolate and a chocolate “ball” that represented the “pill” that was made by Miracle Max for Westley to get him well again. For “A Day No Pigs Would Die” we snacked on bacon, crackers and cheese, and chocolate cake with nuts on top (you’ll have to read the book to figure that one out! Ewww…!) And for “The Five People You Meet in Heaven” we sampled cotton candy, popcorn, fruit kebabs, lemonade and other boardwalk goodies. However, this time we read the gothic romance and thriller, "Rebecca" by Daphne du Maurier, a gripping and suspenseful read.


We dined on tea items reminiscent of Manderly, the looming mansion described in the novel. Here was our menu and if you click on the highlighted words you will find the recipes...

On page 24 of "Rebecca" the protagonist is sipping her citronade explaining her unusual name to Mr. de Winter. Therefore we sipped lemonade and of course hot tea as well. Page 187 describes the visit the new Mrs. de Winter makes to her husband's grandmother and with great joy it was "watercress day." We joined them with these delicious (best egg salad I have ever had) Watercress and Egg Salad Sandwiches only I added 1/2 tsp. curry powder and served them closed. Early on in the book a foreshadow occurs describing the relationship between the soon to be Mrs. de Winter and Mr. de Winter while eating a sour tangerine. I transformed the sour dish into a sweet dish of St. Joe's Oranges, recipe to follow. On page 10 the narrator describes how she is served ill carved ham due to her lowly status. We nibbled nicely carved Ham and Cream Cheese Pickles, a tasty finger food treat where salty meets creamy and crunchy. And then came the chocolate mention on page 87 and chocolate must always be copied. "Chocolate Bars, the easiest dessert and the most appreciated." Susan, a fellow book club member and I blurted that little saying out at the same time. Jinx! But it is true, do not fuss over dessert, simply set out an array of chocolate bars on your prettiest plate and you will have happy guests. Plus it is du Maurier's birthday today so chocolate was in order.

After each member discussed her thoughts on the book we had a little contest naming the un-named Mrs. de Winter. She is the narrator of the story and our low self-esteemed protagonist who does posses an unusual, lovely and fitting first name, but the author chose not to reveal it. We took it upon ourselves to reveal the poor gal's name and here it is: Emilia. From this day forth the second Mrs. Maximilian de Winter is hereby Emilia de Winter. Has a nice ring, don' it?

St. Joe's Oranges
6 oranges, peel and pith removed
olive oil
fresh cracked black pepper

Slice oranges and arrange on pretty plate. Drizzle with oil and sprinkle with pepper. Serves 6-8.
Note- The above version is the sophisticated version. Here is how we make them most of the time. Leave the peel on and slice, then drizzle with vegetable oil and sprinkle with sugar. Everybody digs in and goes to town. They love peeling the "wheels" while eating. The name of this dish comes from my cousin Joe of California who created it.


I hope this has inspired you to either read "Rebecca", join/start a book club or both. Happy Reading!

PS I'm in 2 book clubs- so much time, so little books.

Easy Mac and Cheese

Mac and Cheese is a favorite in my house. We try to have it often to please the kids, and a few of us adults. My Mammy used to make Mac and Cheese that was so good, I think all she used was whatever cheese she had in her fridge some butter and milk, very rustic, very good. This recipe has taken me a while to get right and I know its good because one of my kids thought that it was Stouffers from the big red box. I will take that as a compliment.

Easy Mac and Cheese
1 stick butter
1/2 cup flour
1 1/2 tsp. dry mustard powder
4 cups milk
3 cups colby jack cheese, shredded
1 cup Italian Blend cheese, shredded
1 1/2 tsp. Kosher salt
1/4 -1/2 tsp. ground black pepper-optional
1 pound elbow macaroni

Fill a large pot 3/4 full with water and 2 T. salt, bring to a boil-this will be for the pasta. While you are waiting for the water to boil, melt butter in large sauce pan, over medium-high heat, then whisk in flour and mustard powder. Cook one minute. Slowly whisk in milk. Cook until thickened, stirring occasionally. Add cheese and stir until melted. Add salt 1/2 tsp at a time tasting between additions to see if more salt is needed. The amount of salt depends on the cheese you used, mine required the full amount of salt called for. Lower heat to low and cover. Add pasta to the boiling water and boil for 7 minutes or until al dente. Drain the pasta and put back in the pot. Pour cheese sauce over the pasta and stir until blended. Add pepper if you would like. Cover pot and let set for 5-10 minutes (heat off) to set up. Serves 10-12.

Note- For the Italian Blend cheese, I use Trader Joe's Quattro Formaggio Cheese a blend of Parmesan, Asiago, Fontina, and Provolone. Four Italian cheeses in one pack all shredded and excellent on pizza.

Oven Fried Potato Wedges

I made Paula Dean's Oven-Fried Potato Wedges to go with the meatloaf we ate the other night. The wedges are a bit of work since dipping and dredging can be laborious, not hard just time consuming, but relaxing in a sense too. I have to say it was worth it. The crust was crunchy, messy, and finger licking delicious. These would go great with ranch dressing dip. I followed her recipe pretty well except I added 1 tsp. Worcestershire sauce to the mayo for more flavor. I did not make her "House Seasoning" either, I just threw in some garlic powder, salt and pepper. You may also want to run the cornbread stuffing through the food processor for a finer crumb or beat them up with a pestle like me. If you do not have "Cornbread Stuffing Mix" in your country you may use seasoned bread crumbs instead. Serves 6.

Fish and Chips: Salmon Toasts and Italian Potatoes

Salmon Toasts are fish sticks all grown up. Salmon has been proven to be a very healthy fish loaded in the healthier Omega 3 fatty acids instead of the (boo hiss) Omega 6's. We are also not as concerned with the mercury levels in salmon as we are in tuna. Better yet. The toast is a simple slice of artisan bread brushed with olive oil and a sprinkle of garlic powder, salt and pepper instead of hydrogenated oil laden breading found on most fish sticks, although I think the food industry is cleaning up their act, snicker. We could argue that the bread is white and therefore still an inflammatory food, true, but I am healthing my family up in baby steps and the bread I have chosen is preservative free. A nod to progress. I served the toasts with Italian Potatoes (chips) which is a quick side dish made with homemade Italian Dressing, hence less preservatives. I served our Fish & Chips with fresh Strawberries, handles (stems) intact and a Garden Spinach Salad with the Italian Dressing I used on the potatoes.

This meal was made in 30 minutes!

Steps
1. Prepare the potatoes and bake.
2. While the potatoes are baking, prep the toasts, and season fish, also prep salad.
3. In the last ten minutes of the potatoes' baking time, cook fish.
4. While the fish is cooking toss salad and wash strawberries or any other fruit.
5. In the last two minutes of the fish's cooking time, toast bread.
6. Place all items in serving platters or bowls and serve while the fish and chips are hot.


Italian Potatoes
4 medium baking potatoes, washed and very thinly sliced
1/4 cup Italian Salad Dressing, homemade (recipe below) or prepared
1 T. parmesan cheese

Preheat oven to 500°. Line a large baking sheet (with sides) with aluminum foil. Spray foil liberally with cooking spray. Place the thinly sliced potatoes (I used a mandoline to slice mine)in a large bowl and toss with the salad dressing. Evenly line the baking sheet with 1-2 layers of the potatoes, pouring any dressing over top. Sprinkle the parmesan cheese evenly over the potatoes. Bake for 16 minutes.

Italian Salad Dressing Mix
2 t. garlic powder
1/2 t. onion powder
1 1/2 t. unrefined sugar
2 t. Italian seasoning
1 1/2 T. kosher salt
1/2 t. fresh cracked black pepper

Combine all ingredients and store in airtight container.
For Dressing: 1/4 cup vinegar (your choice), 2/3 cup olive oil, 2 T. water, 2 T. mix. Shake well in lidded jar. Store in the refrigerator.

For Dip: 8 ounces cream cheese, 8 ounce sour cream, 2 T. mix. Mix well. Serve with chips, crackers, or fresh raw veggies.

For Quiche: Add 1 T. mix to your favorite quiche recipe in place of salt and other seasonings.

Meat Marinade: In zip top bag mix, 3 T. mix, 1/4 cup water, 1/4 cup olive oil, 2 T. balsamic vinegar. Add meat and marinate up to 2 hours in the refrigerator. Grill.


Salmon Toasts
one (plus) pounds wild caught salmon steaks- I had 1.17 pounds
enough artisan bread slices to make toasts- I used 3 slices
garlic powder
kosher salt
fresh ground black pepper
1 T. olive oil plus more for brushing bread

Cut the fish into rectangles the size of a half deck of cards. Brush the bread with olive oil and sprinkle with garlic powder, salt and pepper. Season the fish on both sides with salt and pepper. In a large non-stick skillet over med-high heat, heat 1 T. olive oil. Cook the fish on the first side for about 4 minutes. Turn using tongs. Cook on the second side for about 2 minutes. The time will depend on the thickness of the fish, check frequently so not to over cook. I usually make sure the bright pink has gone to a pale pink on the inside, then quickly remove to a platter. In the last two minutes of cooking fish, toast bread. Once the bread is toasted slice into small rectangles top with fish and serve immediately. Serves 5.

P.S.- I do love the real version of Fish and Chips and order it out a few times a year. I figure everything in moderation. Besides, let the restaurants mess up their own kitchens with all that frying.

Mushrooms in Sour Cream and Rice Pilaf

I have a few favorite dishes I like to make when I have company. They are simple, delicious, and dependable. My family does not eat mushrooms, shame really. I like the little toad stools myself. My college is in Reading, PA very close to mushroom farms, not a good place to be when the wind shifts, so mushrooms were fresh and plentiful. I often brought a few pounds home to make cream of mushroom soup for my parents. Mushrooms in Sour Cream is a wonderful accompaniment to the Chicken Bundles or any savory beef, pork, or other chicken dishes. Rice Pilaf is a family favorite and a company standby. I have made it many times and its simplicity and appeal is appreciated. I hope you enjoy these dishes as much as I.

Mushrooms in Sour Cream
6 T. butter

2 pounds sliced mushrooms

1/2 cup sliced green onion plus 2 T. more for garnish

1 t. kosher salt

1/2 t. fresh cracked black pepper

1/2 cup sour cream

In a 12 inch skillet over med-high heat, melt butter. Add mushrooms, green onions, salt and pepper. Stir frequently until mushrooms are tender, about 10 minutes. Take off heat and add sour cream. Stir until smooth and cream is heated through. Serve immediately. Serves 6-8.

Rice Pilaf
1 stick butter

1 Vidalia onion, diced

2 cups basmati or jasmine rice, uncooked

2 ounces vermicelli broken into 1 1/2 inch pieces

4 cups good chicken broth

Salt and pepper

In a large skillet over med-high heat melt butter. To the melted butter add onion, rice, and vermicelli. Stir frequently and cook until the rice, onions, and vermicelli are browned. (Watch closely so as not to burn the whole batch!) Add the chicken broth, salt and pepper to taste. Bring to a boil then lower heat to medium-low and simmer covered for about 20 minutes until the liquid is absorbed and the rice tender. Remove to a large bowl and serve immediately. Serves 6-8.