One of my favourite meats….easy to prepare…no fat, delicious no matter how you cook it.
- 2 pork tenderloin
- 1/2 cup Toasted Sesame marinade (Kikkoman is best)
- Fresh pasta noodles (broad)
- 1 garlic clove, minced
- butter
- fresh chopped Italian parsley
Remove the silver skin from the tenderloin and butterfly lengthwise, being careful not to cut all the way through. Press down to flatten.
Place in a plastic food bag, pour in the marinade and press out all the air. Massage the tenderloins to coat with the marinade and set aside for 20 minutes.
Boil water in a large pot and when boiling, add the noodles, cooking according to package directions. In a large frypan, add a drizzle of olive oil, butter and the minced garlic and cook for a minute, making sure not to burn the garlic. Add the noodles, cooking for a minute or so, tossing to coat the noodles with the butter. Remove from the heat.
Cook the tenderloins on the BBQ for about 8 minutes. Turn them over and brush with additional marinade. Cook a further 6-7 minutes until just done. Do NOT overcook.
To plate, place the noodles in the center of each plate, slice thin and and lay 4-6 slices of the pork across the top. Sprinkle with parsley. Yummmmmy!
Pork Tenderloin With Mustard Crust
There are never any leftovers with pork tenderloin and with the mustard crust and the Rye-based cream sauce, this is a meal for company.
Depending on the size of the tenderloins, it will serve 4-8 people.
- 2 tbsp. butter
- 4 tbsp. whole grain mustard, divided
- 2 medium pork tenderloins
- 1 tbsp. olive oil
- 1/2 cup shallots, finely chopped
- 1/2 cup Rye whiskey
- 1 1/2 cups whipping cream, room temperature
Mix together in a small bowl the butter and mustard. Set aside.
Cut the silver skin off the tenderloin, any excess fat and pat dry with a paper towel. Season with salt and pepper.
Heat a roast pan over medium high heat and add the oil. When that is hot, add the tenderloin and sear all sides, browning as you go, Now reduce the heat. While still in the pan, brush the tops of the tenderloin with the mustard butter combination. Cover and cook but when the temperature of the meat reaches 145F (63C), remove from the pan, tent with foil and let rest.
Increase the temperature to high and add the shallots, cooking until softened. Now add the rye, cooking until it has been reduced to a glaze. Reduce the temperature to medium and stir in the mustard and cream and any juices from pork cooking until it coats the back of a spoon .
Slice the pork and arrange on a platter, spooning the sauce over the top. Let the guests help themselves OR you can plate in the kitchen and bring to the table.
Mashed sweet potatoes, broccoli, chilled salad and there you go.
Darn – I almost forgot…..bring on the wine as well. A beautiful Chardonnay would be perfect.
Filet Mignon With Citrus Olive Relish
I know it sounds expensive but, in my defense, if you are celebrating a special Anniversary/birthday or better yet, your in-laws or boss are coming for dinner….prepare this and you will get that raise. It isn’t that expensive, honest.
- 1 tbsp. honey
- 3 tbsp. sherry vinegar
- 1/4 cup plus 2 tsp. olive oil, divided
- 1/2 cup shallots, finely diced
- 2 garlic cloves, minced
- 1/3 cup Kalamata olives, sliced
- 3/4 cup Italian flat leaf parsley, chopped
- 1 orange
- 1 lime
- 1/2 cup crushed pineapple, drained
- kosher salt and black pepper
- 4 x 7 oz. filet mignons
- 1 tsp. butter
In a medium bowl, whisk together the honey and sherry vinegar.
Now continue whisking and slowly add 1/4 cup oil in a steady stream until emulsified. Stir in the shallots, garlic, olives and parsley.
Cut away the skins of the citrus fruits and segment each piece so you can cut into bite-size pieces. Add the pineapple and stir into the honey mixture and set aside.
Season both sides of the steak with salt and pepper. Add 2 tsp. of oil and the butter in a skillet on high heat, reduce to medium temperature and cook about 7 minutes per side for a medium-rare doneness.
Transfer to a board and rest for about 10 minutes.
If possible, the day before or at least, the morning of, the dinner, set a beautiful table. Remember to have candles and fresh flowers. Now add mashed potatoes, veggie and salad and you have a perfect meal.
Sorry…it is not perfect unless you have a glass of Chianti or Pinot Noir. Now, it is perfect.
Enjoy!
Pork Loin Chops With Pears
This is another ‘quickie’ dinner and when you have kids in so many different sports, or dance classes, or company coming, this is a great way to go. The only secret to being super quick is to measure out all the ingredients first and then go for it. Also this cut of meat is made for fast cooking.
- 2 small pears, cored and cut into 8 wedges
- 1 cup pear nectar (or apple juice if that is all you have in the cupboard)
- 2 tsp. grated fresh ginger
- 1/4 tsp. ground cinnamon
- 4 pork loin chops, 3/4 inch thick
- 1 tsp. cracked pepper
- pinch of salt
- 1 tbsp. olive oil
- 2 tsp. cornstarch
In a saucepan combine the pear wedges, pear nectar, fresh ginger and cinnamon. Bring to a boil then reduce heat, simmering for about 2-3 minutes until tender. Remove them with a slotted spoon, set aside and reserve liquid (should measure 1/1/4 cups). Add more nectar if it doesn’t.
Cut away the excess fat and press the pepper into the meat and sprinkle with salt. Cook in a hot skillet for about 9-10 minutes until there is no pink and the liquid runs clear. Remove the chops but reserve the drippings in the pan.
Add the cornstarch by whisking into the drippings. Add the pear liquid and cook until it becomes thickened. Add the pears and cook a further 60 seconds.
If having mashed potatoes, put a large dollop in the center of the plate, place a chop just off to the side (yet still on the potatoes) and drizzle the sauce over the top.
This is even company fare. Add a vegetable, salad, glass of wine and what more could you ask for?
I know…..you are so welcome!
Bacon Cheeseburger Pie
When you hear “It’s Hockey Night In Canada” you know a quick and easy dinner is in the mix. This is a fun meal to make and, of course, simply devour with great conversation, banter about what team is going to win, or just enjoy those sitting down at the table with you.
- 1 1/2 lb. extra lean ground beef
- 1/2 cup Panko breadcrumbs
- 1/4 finely chopped onion
- 1/4 cup ketchup
- 2 tsp. mustard
- pinch of salt
- 3 slices bacon, cooked crisp, crumbled
- 4 large potatoes, peeled, cut in 2 inch cubes
- 1 head of garlic
- olive oil
- whipping cream
- 1/4-1/2 cup Philadelphia cream cheese
- butter
- 1 – 1 1/2 cups shredded Monteray Jack Cheese
- 2-3 Roma tomatoes, halved, seeds removed, chopped
- 1/2 green Bell pepper, finely chopped
Heat oven to 375 degrees. Cut the top off the garlic, and in a piece of tin foil, place the head and pour a tbsp. of olive oil over and then seal. Cook in the oven for about 40-50 minutes until soft and caramelized. Remove from the oven and cool down for about 10 minutes.
Mix the ground beef, breadcrumbs, onion, salt, ketchup, mustard until well combined. Press this into a 9 inch pie plate over the bottom and up the sides. Bake for about 15 minutes.
In a pot of water, peel and cut the potatoes in chunks. Cook until tender and then process in your electric mixer with a copious amount of butter, the cream cheese, squeeze the flesh out of the garlic and discard the skins, 1/4 – 1/3 cup of whipping cream (not too much or it becomes watery). When mixed and smooth, spoon into the meat crust and smooth the top. Sprinkle the cheese over the surface of the potatoes. In a circle on top sprinkle the tomato, crisp bacon and green pepper.
Return to the oven and bake a further 15-20 minutes until hot and the cheese has melted. Serve with a crisp, chilled salad, garlic/cheese toast and, without fail, a cold beer or glass of wine.
Spicy Chili Made With Pork
Normally, chili is made with beef (chopped, ground, chunky) but this is made with ground pork. Give it a try and if you find that, although you like hot and spicy foods, it gets too much, try a spoonful of sugar or a bit of salt and lime juice for fast relief. Besides, the heat of chilies only lasts 6 minutes. True!
This is a great meal for hockey watching nights or just for a comfy family time meal.
- 1 1/2 lbs. ground pork
- 1 large white onion, chopped
- 1 large red bell pepper, seeds removed
- 1 large green pepper, chopped, seeds removed
- 4-5 large white mushrooms, ends trimmed, and sliced
- 1 cup celery, sliced in 1/2 inch pieces
- 3 garlic cloves, minced
- 2 cans diced tomatoes, undrained
- 1 can kidney beans, drained and rinsed
- 1 small can tomato paste
- 1/4 cup water
- 1/2 cup Chardonnay wine
- 3 tsp. brown sugar
- 1 tsp. dried oregano
- 1 tsp. Worchestershire sauce
- 2 tsp. chili powder
- 1/2 tsp. red pepper flakes
- 1/2 tsp. cayenne pepper
- 4-6 drops of hot pepper sauce
Start this earlier in the day and in a large skillet, brown the pork and onions, until pork is no longer pink.
Add the peppers, celery and cook for about 5 minutes until peppers are tender. Add the garlic and mushrooms and cook for another minute.
Add the remaining ingredients, reduce the temperature to a simmer and cook for an hour on a medium heat, stirring often. Turn off the heat. Set aside.
Take a taste test and adjust the ‘heat’ if you wish. As it rests, it will thicken up. If you want a thinner consistency, just add a small amount of water.
Before dinner, reheat the chili and spoon over a bowl of steamed white rice or broad noodles if you prefer. Add a bowl of sour cream and grated cheddar cheese to be used as a garnish.
Zesty Beef And Rice Fajita
This is a good time to use some of that leftover roast or even pork tenderloin sliced thin, of course.
- 1 cup zesty salad dressing
- 1 pkg. fajita seasoning mix
- 1 lime, zested and juiced
- 1 1/2 lbs. roast or pork, sliced thin
- 2 cups cooked rice
- 1 cup cherry tomatoes quartered
- 1 cup thinly sliced radishes
- 8 cups mixed spring mix greens
- 2 avocadoes, peeled and sliced
- 1 cup roasted bell peppers, sliced thin
- 1/3 cup, roasted pumpkin seeds (sans shells)
In a bowl, combine the dressing, 1 tbsp. fajita seasoning, 1 tbsp. lime juice and 1 tsp. lime zest. When well mixed, set aside.
Sprinkle some of the fajita mix over the meat. Set aside. In another bowl, mix together the rice, tomatoes and radishes.
On 6 plates, divide the greens, arrange the rice mixture over the top, finishing off with the meat, sliced avocadoes and peppers. Drizzle dressing over each salad, putting the extra in a creamer and setting on the table for anyone to add to their salad. This is a win-win dinner.
Sprinkle each plate with the pumpkin seeds.
Enjoy!
Rib Roast With A Grainy Mustard Sauce
This can be done in the barbecue if you wish, but it is so easy to prepare and even lovelier to present to company.
- 1 – 7 lb. 3 bone rib roast
- 1 tbsp. vegetable oil
- 1/2 cup melted butter
- 4 shallots, sliced
- 6 cloves garlic, halved
- 1 tbsp. olive oil
- 1/2 cup Chardonnay wine (this is true)
- 2 cups beef broth
- 1 1/2 tbsp. grainy mustard
- 1 tsp. creamy horseradish
- 2 tbsp. cold unsalted butter
- 1/4 cup heavy whipping cream
Position the rack (if using oven) to low in oven and preheat to 350 degrees. Rub the roast with garlic and oil. Set aside. Sprinkle lightly with salt.
In a skillet brown the roast on all sides. Spoon the melted butter all over the roast.
Place roast, fat side up on a rack in a shallow roasting pan. Roast uncovered 2 1/4 hours (medium rare) and 2 1/2 hours for medium. Keep spooning the butter over the roast.
In a large skillet, cook the shallots and garlic in hot olive oil for about 7 minutes. Remove from the heat and carefully add the wine. Return to heat and simmer for 5 minutes until reduced by half. Add the beef broth and again, cook for 8 minutes until reduced to about 1 1/2 cups.
Transfer the roast to cutting board and tent with foil. While this is ‘standing’, prepare the sauce by draining the fat from the roasting pan. Add the cream to the broth mixture and simmer in the skillet.
Strain sauce through a sieve into a small saucepan and simmer for 2 minutes. Add the mustard, horseradish and cream. Whisk in the butter, 1 tbsp. at a time.
What can I say? Serve with garlic mashed potatoes (recipe on this site), some yellow and red beets, green salad, warm rolls and, of course, a beautiful Merlot.
Perfect dinner for a wonderful time with friends and family.
Damn, you did it again.
Sriracha Butter
IF you are looking for a nice spicy, salty butter on top of a grilled steak this is the one. It uses anchovies but I promise, it does NOT taste fishy.
- 1 stick unsalted butter, room temperature
- 2 anchovy fillets, minced
- 1 tbsp. spicy chili sauce
- 1 garlic clove, minced
- sea salt
Using a fork, mash together the butter, anchovies, chili sauce, garlic and 1/2 tsp. salt. Keep refrigerated up to 1 week.
Simply cut slices off and place on top of a steak and let it melt.
This simply adds a deep, rich flavour to the taste of your steak.
Besides, would I lie? Nope!
Your Favourite Bratwursts With Blackberry-Cucumber Slaw
When you next visit your local meat market, look over the different brat links they have. Pick your 6 favourite and head home to start the barbecue.
- 6 uncooked bratwurst links
- 1 1/2 cups white cranberry juice
- 3 cups shredded cabbage
- 1/2 cup thinly sliced cucumber
- 1/2 cup fresh blackberries
- 3 tbsp. sliced green onions
- 1/3 cup buttermilk
- 2 tbsp. mayonnaise
- 1 tbsp. fresh chopped parsley
- 1 tbsp. freshly chopped dill
- 1 clove garlic, minced
- pinch of salt and pepper
- 6 buns, split and toasted (to fit the brats you purchased)
In a large pot, combine the brats and juice. Bring to a boil and then reduce the heat and simmer for about 10-12 minutes, rearranging just one time. The internal temperature should reach 160 degrees on an instant read thermometer.
In a medium bowl combine the cabbage, berries, and onion. Stir together the buttermilk, mayonnaise, parsley, dill, garlic, salt and pepper and add to the cabbage. Toss gently to coat.
Now that the barbecue has reached a medium heat, place the brats directly on the grill. cooking for about 7 minutes, until browned, turning as you cook.
Serve in toasted buns and top with the slaw. How’s that for a different meal? Oh yeah! fun in the summertime.
Yummy!
Shepherd’s Pie With Bison And Red Wine
This one is for the ‘adventurer’ for sure. You can buy Bison at most large grocery stores. If not, buy boneless chuck or even beef short ribs. Each will work just fine.
- 1/3 cup flour
- 1 tbsp. sweet Hungarian paprika
- 1 tsp. kosher salt
- generous pinch of ground black pepper
- 3 1/2 lbs. Bison, cut into 2 inch cubes
- 1/3 lb. bacon, rindless, cut into 1/2 inch pieces
- 2 – 3 tbsp. olive oil
- 1 cup chopped onion
- 1/2 cup each peeled and chopped carrot and celery
- 3 chopped garlic cloves
- 2 cups red wine such as Merlot
- 2 2/3 cups chicken broth
- 1 can crushed tomatoes
- 2 bay leaves
- 1 tsp. each chopped fresh thyme and fresh sage
- 10 oz. pearl onions,
- 1 1/2 cups peeled parsnips, cubed
- 12 baby turnips, trimmed and peeled
Whisk the first 4 ingredients in a large bowl and add the bison. Toss to coat. Heat a large pot over a medium temperature and add the bacon. Cook until crisp. Transfer to paper towels. Add 2 tbsp. oil to the pot and increase the temperature to high. Working in small batches, cook the bison until browned, return to same bowl. If needed, add more oil and continue cooking the meat.
In the pot, add the onion, carrot, celery and garlic. Cover and cook until all are tender (about 5 minutes). Add the wine and bring to a boil, scraping the bottom of the pots for all the ‘goody’ bits. Add the broth, tomatoes, bay leaves, thyme, sage, bacon and bison. Reduce temperature to low, cover and simmer for 2 hours. If using beef, it will take 1 1/2 hours.
Cook pearl onions in pot of salted water for 2 minutes and place in a bowl of ice water. Trim and peel.
Transfer the bison to a baking sheet and cut the meat from the bones and chop into 1/2-3/4 inch cubes. Add the parsnips and turnips to a pot with the bison sauce simmer until tender to 15 minutes. Add the onions and cook a further 5 minutes. Return meat to the pot. Season with salt and pepper.
Mashed Potato Crust
2 2 1/2 lbs. russet potatoes, peeled and quartered
3/4 cup cream
1/2 cup butter
1/3 cup whole milk
pinch of salt and pepper
large egg, beaten to blend
Cook the potatoes until tender (about 18-20 minutes). Drain. In your electric mixer, blend the potatoes with the butter, cream and milk, salt and pepper and egg until smooth. Cover the bison meat mixture completely with the potatoes. Place in a large casserole on top of a parchment lined baking sheet.
Sprinkle the top with grated Asiago cheese and a few dots of butter. Bake in preheated 400 degree oven for 35-40 minutes until browned and completely heated through. Let rest for about 10 minutes and serve with a truly wonderful red wine.
In a word….delicious! Fooled you….
Easy Bell Pepper Rice With Andouille Sausage
This is an easy dinner to make and you can switch out the sausage to sweet Italian if you prefer.
- 2 tbsp. extra virgin olive oil
- 2 celery stalks, peeled and diced small
- 2 medium bell peppers (mix the colours if you wish)
- 1 small yellow onion, diced small
- pinch of salt and pepper
- 1 cup long grain rice
- 2 tbsp. fresh parsley, finely chopped
- 4 sausages (about 1 lb.)
- 5 oz. baby spinach
- 2 tsp. red-wine vinegar
In medium size frypan, heat 1 tbsp. oil and add the celery, bell peppers and onion. Season with a little salt and pepper. Stir often and cook for 5-6 minutes until they are softened. Stir in the rice and 1 1/2 cups water, bringing to a boil. Cover and reduce temperature to a simmer, cooking for roughly 15 minutes. Remove from the heat and let stand, still covered for 5 minutes. Fluff with a fork and stir in the parsley.
In a small skillet, heat with 1 tsp. oil and add the sausages, cooking for 10 minutes, making sure all sides are browned. Reduce the heat, cover and cook a further 9-10 minutes. Let rest for 2 minutes, slicing crosswise. Lay the slices over the rice.
In a medium bowl, toss the spinach with the vinegar and 2 tsp. oil. Season with salt and pepper. Serve alongside the rice and sausages.
All that is needed is warm rolls. Great dinner, great flavours.