Tuesday, February 13, 2007
Seared Pork Tenderloin with Cocoa Spice Rub
1 T. whole white peppercorns
2 T. whole coriander seeds
5 T. ground cinnamon
2 t. ground nutmeg
1 t. ground cloves
3-½ T. unsweetened cocoa
4 T. sea salt
2 boneless pork tenderloins
2 T. extra virgin olive oil
Preheat oven to 400 degrees
In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill or coffee grinder. Mix the ground pepper and coriander with remaining spices, cocoa and salt.
Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub. Heat the olive oil in a large sauté pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.
Let the tenderloins rest out of the oven for at least 10 minutes before carving.
To make a sauce for the pork:
While the pork is resting, deglaze the saute pan with 2-3 T. sherry or white wine, stirring up the bits. Strain and return to the saute pan. Add about 1/2 cup chicken broth and another tablespoon of the spice rub. Cook over medium high heat so the sauce reduces somewhat. Add about 1 T. honey and continue stirring. Taste and adjust seasoning to taste (maybe a pinch of salt, possibly some more honey). Sauce should be the consistency of a thin gravy. Pour over the pork just before serving.
Extra cocoa spice rub will keep in an airtight container for up to 3 months.
2 T. whole coriander seeds
5 T. ground cinnamon
2 t. ground nutmeg
1 t. ground cloves
3-½ T. unsweetened cocoa
4 T. sea salt
2 boneless pork tenderloins
2 T. extra virgin olive oil
Preheat oven to 400 degrees
In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill or coffee grinder. Mix the ground pepper and coriander with remaining spices, cocoa and salt.
Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub. Heat the olive oil in a large sauté pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.
Let the tenderloins rest out of the oven for at least 10 minutes before carving.
To make a sauce for the pork:
While the pork is resting, deglaze the saute pan with 2-3 T. sherry or white wine, stirring up the bits. Strain and return to the saute pan. Add about 1/2 cup chicken broth and another tablespoon of the spice rub. Cook over medium high heat so the sauce reduces somewhat. Add about 1 T. honey and continue stirring. Taste and adjust seasoning to taste (maybe a pinch of salt, possibly some more honey). Sauce should be the consistency of a thin gravy. Pour over the pork just before serving.
Extra cocoa spice rub will keep in an airtight container for up to 3 months.
Labels: entrees
Bread and Butter Pudding
I'm not a big fan of bread pudding. It's often so heavy, plus no one in our family enjoys things with raisins cooked into them. But this dessert is not a traditional pudding. It's light, delicious and goes together very quickly. Makes a very satisfying treat at the end of a meal. (The leftovers, assuming there are any, are also delicious rewarmed for breakfast!)
4 large eggs
¼ c. milk
¾ c. cream
7 T. sugar
2 T. dark rum or 1 T. vanilla
8 slices white bread
4 T. unsalted butter, softened
1 pint fresh strawberries, hulled & sliced in half
Whisk together eggs, milk, cream, 3 T. sugar and rum or vanilla. Set aside
Spread top of each slice of bread with generous amount of butter. Cut slices in half diagonally. Overlap bread slices in oiled 9x13 pan. Pour egg mixture over bread and let stand 1 hour.
Heat oven to 400 degrees. Sprinkle pudding with 2 T. sugar. Bake until puffed and golden brown, and pudding has set, about 20 minutes.
Meanwhile, combine strawberries with remaining 2 T. sugar. Let stand while pudding bakes. Serve strawberries with bread pudding.
4 large eggs
¼ c. milk
¾ c. cream
7 T. sugar
2 T. dark rum or 1 T. vanilla
8 slices white bread
4 T. unsalted butter, softened
1 pint fresh strawberries, hulled & sliced in half
Whisk together eggs, milk, cream, 3 T. sugar and rum or vanilla. Set aside
Spread top of each slice of bread with generous amount of butter. Cut slices in half diagonally. Overlap bread slices in oiled 9x13 pan. Pour egg mixture over bread and let stand 1 hour.
Heat oven to 400 degrees. Sprinkle pudding with 2 T. sugar. Bake until puffed and golden brown, and pudding has set, about 20 minutes.
Meanwhile, combine strawberries with remaining 2 T. sugar. Let stand while pudding bakes. Serve strawberries with bread pudding.
Labels: desserts
Thursday, February 01, 2007
Hazelnut Cinnamon Rolls
3 T butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup packed dark brown sugar
2 T sugar
1 t ground cinnamon
1/8 t ground cloves
1 (1 lb) loaf frozen white bread dough, thawed
3/4 cup powdered sugar
3 T mascarpone cheese
1 T buttermilk
Brush 1 T of melted butter over the bottom and sides of an 8x8x2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface in to a 12x9-in rectangle. Brush 1 T of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.
Position the rack in the center of the oven and preheat to 325F.
Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
Brush the remaining 1 T of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top.
Serve warm.
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup packed dark brown sugar
2 T sugar
1 t ground cinnamon
1/8 t ground cloves
1 (1 lb) loaf frozen white bread dough, thawed
3/4 cup powdered sugar
3 T mascarpone cheese
1 T buttermilk
Brush 1 T of melted butter over the bottom and sides of an 8x8x2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface in to a 12x9-in rectangle. Brush 1 T of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.
Position the rack in the center of the oven and preheat to 325F.
Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
Brush the remaining 1 T of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top.
Serve warm.
Labels: breads
Ham & Cheese Frittatas
8 large eggs
1/2 cup whole milk
1/2 t freshly ground black pepper
1/4 t salt
4 oz thinly sliced ham. chopped
1/3 cup freshly grated Parmesan
2 T chopped fresh parsley leaves
Preheat the oven to 375F.
Spray two mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin tins almost to the top with the egg mixture.
Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.
Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter.
Serve immediately.
1/2 cup whole milk
1/2 t freshly ground black pepper
1/4 t salt
4 oz thinly sliced ham. chopped
1/3 cup freshly grated Parmesan
2 T chopped fresh parsley leaves
Preheat the oven to 375F.
Spray two mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin tins almost to the top with the egg mixture.
Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.
Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter.
Serve immediately.
Labels: entrees
Chicken Divan Southern Style
2 (10 oz) packages chopped broccoli, thawed
6 cups shredded chicken, cooked
2 (10 3/4 oz) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar cheese
1 T fresh lemon juice
1 t curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 T butter, melted
Preheat oven to 350F.
Drain broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour crean, Cheddar, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11x7-inch casserole dish or 2 (9 inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.
6 cups shredded chicken, cooked
2 (10 3/4 oz) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar cheese
1 T fresh lemon juice
1 t curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 T butter, melted
Preheat oven to 350F.
Drain broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour crean, Cheddar, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11x7-inch casserole dish or 2 (9 inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.
Labels: entrees
Baked Salsa Chicken
4 small boneless skinless chicken breast halves (1 lb)
1 pouch extra crispy seasoned coating mix
1/2 cup salsa
1/2 cup shredded Monterrey Jack cheese
Preheat oven to 400F. Coat chicken with coating mix as directed on package. Place on ungreased baking sheet.
Bake 20 minutes or until chicken is cooked thoroughly (170F).
Top each ckicken breast with 2 T salsa. Sprinkle evenly with cheese. Bake an additional 5 minutes or until cheese is melted.
1 pouch extra crispy seasoned coating mix
1/2 cup salsa
1/2 cup shredded Monterrey Jack cheese
Preheat oven to 400F. Coat chicken with coating mix as directed on package. Place on ungreased baking sheet.
Bake 20 minutes or until chicken is cooked thoroughly (170F).
Top each ckicken breast with 2 T salsa. Sprinkle evenly with cheese. Bake an additional 5 minutes or until cheese is melted.
Labels: entrees
Italian Sausage Rotini
3 cups rotini pasta, uncooked
1 lb Italian sausage, cut into bite-size pieces
1 can (15 oz) diced tomatoes, undrained
1 cup chopped onion
1/4 cup Balsamin Vinaigrette dressing
3/4 cup shredded Mozzarella
Cook pasta as directed on package.
Meanwhile, cook sausage in large skillet on medium-high heat 10 minutes or until sausage is cooked through, stirring occasionally. Drain sausage; return to skillet. Add tomatoes with liquid, onions and dressing. Cook 5 minutes or until onions are crisp-tender, stirring occasionally.
Drain pasta. Toss with the sausage mixture and 1/2 cup of mozzarella. Sprinkle with the remaining 1/4 cup of mozzarella.
1 lb Italian sausage, cut into bite-size pieces
1 can (15 oz) diced tomatoes, undrained
1 cup chopped onion
1/4 cup Balsamin Vinaigrette dressing
3/4 cup shredded Mozzarella
Cook pasta as directed on package.
Meanwhile, cook sausage in large skillet on medium-high heat 10 minutes or until sausage is cooked through, stirring occasionally. Drain sausage; return to skillet. Add tomatoes with liquid, onions and dressing. Cook 5 minutes or until onions are crisp-tender, stirring occasionally.
Drain pasta. Toss with the sausage mixture and 1/2 cup of mozzarella. Sprinkle with the remaining 1/4 cup of mozzarella.
Labels: entrees
