Well, I don't know what's happened to all my cronies, but I still have to eat and it's fun to cook with the 'pack mentality', so I'm picking a menu for those of us who need to eat...
Spiced Pork Tenderloin with Summer Relish
Cuisine at home, February 2005, Issue 52, p. 34
Combine:
1/4 cup white wine vinegar
1 T. sugar
Add:
2 cups grape tomatoes -- halved
1 cup yellow corn kernels (from about 2 ears)
1/2 cup red onion -- slivered
2 T. minced flat-leaf parsley
1 T. chopped fresh chives
1 T. thinly sliced fresh basil
Salt and pepper to taste
Combine:
3 T. brown sugar
1 1/2 t. kosher salt
1/2 t. cayenne
Grill:
2 pork tenderloins -- trimmed
Preheat grill to medium.
Combine vinegar and sugar for the relish in a large bowl, whisking until sugar is dissolved.
Add tomatoes, corn, onion, and herbs to the vinegar mixture; season with salt and pepper, and toss to coat. Cover and chill relish until ready to serve.
Combine brown sugar, salt, and cayenne; rub mixture over tenderloins. Lightly coat each with nonstick spray.
Grill tenderloins about 20 minutes, or until internal temperature reaches 145°, turning to brown all sides. Let rest 5 minutes before slicing. Serve with relish.
Makes: 2 Tenderloins and 3 Cups Relish
Grilled Potato Planks
Slice & Grill:
2 lb. russet potatoes -- peeled
1/4 cup olive oil
1/2 t. garlic powder -- optional
Salt and pepper to taste
Preheat grill to medium.
Slice potatoes into 1/2"-thick planks. In a large bowl, toss potatoes with oil and seasonings. Grill potatoes until tender, about 5 minutes per side.
Makes: 2 Pounds
and probably a few grilled veggies.
Now, what about dessert?? Any ideas?? How about 'newcook' - maybe she'll have an idea to share????
Spiced Pork Tenderloin with Summer Relish
Cuisine at home, February 2005, Issue 52, p. 34
Combine:
1/4 cup white wine vinegar
1 T. sugar
Add:
2 cups grape tomatoes -- halved
1 cup yellow corn kernels (from about 2 ears)
1/2 cup red onion -- slivered
2 T. minced flat-leaf parsley
1 T. chopped fresh chives
1 T. thinly sliced fresh basil
Salt and pepper to taste
Combine:
3 T. brown sugar
1 1/2 t. kosher salt
1/2 t. cayenne
Grill:
2 pork tenderloins -- trimmed
Preheat grill to medium.
Combine vinegar and sugar for the relish in a large bowl, whisking until sugar is dissolved.
Add tomatoes, corn, onion, and herbs to the vinegar mixture; season with salt and pepper, and toss to coat. Cover and chill relish until ready to serve.
Combine brown sugar, salt, and cayenne; rub mixture over tenderloins. Lightly coat each with nonstick spray.
Grill tenderloins about 20 minutes, or until internal temperature reaches 145°, turning to brown all sides. Let rest 5 minutes before slicing. Serve with relish.
Makes: 2 Tenderloins and 3 Cups Relish
Grilled Potato Planks
Slice & Grill:
2 lb. russet potatoes -- peeled
1/4 cup olive oil
1/2 t. garlic powder -- optional
Salt and pepper to taste
Preheat grill to medium.
Slice potatoes into 1/2"-thick planks. In a large bowl, toss potatoes with oil and seasonings. Grill potatoes until tender, about 5 minutes per side.
Makes: 2 Pounds
and probably a few grilled veggies.
Now, what about dessert?? Any ideas?? How about 'newcook' - maybe she'll have an idea to share????
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com