Cranberry/Apple Stuffed Pork Roulade

Cranberry/Apple Roulade

INGREDIENTS:

1 1/2-2 lbs pork tenderloin

1 1/2 c cubed bread ( small cubes)

1 apple peeled, cored and diced small (you do not want to chunky that you can not roll the pork)

1/2 minced onion

3/4 tsp savory seasoning or sage, thyme

salt & pepper

1 c dried cranberries coarsely chopped (again, so it will be easy to roll)

1 cup of fresh spinach

 

DIRECTIONS:

1. Butterfly your tenderloin (that means DO NOT CUT ALL THE WAY THROUGH).

Then, find either a grocery bag, or zip lock bag to cover the meat and start pounding the meat ( so to speak) until about 1/8″ thin.  I love using an empty wine bottle as my “beater of choice”

I then trim the edges so it looks nice!!!

 

 

 

Sprinkle a pinch of salt on the inside of the pork.

Combine the bread, apple, onion, sage, pepper, and the remaining salt and spread evenly onto the pork.

Add the spinach and dried cranberries and roll your pork tightly, being sure to leave about an inch of bare pork at the top edge.

Then roll “tightly” leaving room on the edges so stuffing will not fall out. Start with smaller end and roll to longer end

Take your pieces of sting and put underneath the rolled pork and tie on top

Sear the pork over high heat in a cast iron fry pan on the seam side first.

When you have it seared on all sides, put it in the a 425 degree oven for approximately 30-40 minutes, or until the internal temperature reaches 150 degrees.

Let it rest at least 15 minutes, and slice.

Gorgonzola Sauce

1 T butter

1 T flour

1 c 1/2 & 1/2 ( saving the calories!!)

1/4 c white wine

1/4 c chicken broth

1 c crumbled Gorgonzola ( 4 oz)

Melt butter & flour in small saucepan over medium heat and whisk about a minute (this thickens the sauce…it is called a roux)

then add the rest of the ingredients and whisk another minute until desired consistency

****you can mix 1T of flour & 1 T of soft butter and keep on hand if you need to thicken sauces***

***Thank you Phil Wilson the “Baconhound” for the great idea!!!!!

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Mushrooms Cooked Perfectly!!!

“Bring on that Steak”!!!

Mushrooms are one of my VERY favorites but I always wondered how they cooked them so well in restaurants,  especially with steaks or as a side dish!! The answer is “PATIENCE”!!! Mushrooms are primarily water! Don’t cover them, spread them out in the pan, let the water evaporate then watch them brown.  Be PATIENT….hahahaha…it will be worth it!

INGREDIENTS:

• 1 lb Mushrooms, any kind, cleaned and sliced
• Butter or EVOO (extra virgin olive oil), or BOTH
• Kosher Salt
• Maderia, Red Zinfandel or Port wine (optional)

DIRECTIONS:

Set a heavy-bottomed large skillet oven medium heat.

Add the oil/butter and wait for it to heat up. Add the sliced  mushrooms, then salt. (add wine here if preferred)

Let them cook over a medium/high heat, stirring occasionally, so not to burn but until  juices evaporate.  About 5-7 mins.

Turn down the heat to medium, and cook stirring occasionally until mushrooms are nicely browned. Taste and add more salt if necessary. 10 mins or so.

“Where’s that Steak”??

Then serve and listen to the ooooo’s & aaahhhhhhh’s!!!!

Bacon Wrapped Turkey!!!

The final product!!!!

INGREDIENTS

• One 12 pound turkey
• lots of kosher salt
• a plastic bag from the grocer

• Take the turkey, clean out the insides and make sure you remove the neck giblets and anything else in the cavity.  Clean it off thoroughly and pat dry with a paper towel .  Next add kosher salt all over and then put into a grocery bag, close it up and put in the fridge for at least 12 to 24 hours.  This is called BRINING the turkey.

After it has Brined, take it out of the bag and rinse it under water and again, pat dry with paper towel….now the fun part.

First, preheat your oven to 500 Degrees 

Next take:

• 2 sticks soft butter
• 1 /2 cup poultry seasonings (sage, thyme, marjoram, oregano, rosemary or poultry seasoning alone…your choice!)
• 2 cloves garlic, minced
• 1/2 pound bacon to use with butter

• Put all ingredients into food processor and mix until ingredients are smooth

 

• Now, SLOWLY, rub the mixture under the skin with the breast and the legs & thighs doing your best not to tear it.  Then take the rest and spread it ALL over the turkey so it looks like a kindergarten project!!

• Put this in a 500 degree preheated oven for 30 minutes and then remove from oven.

Once removed from the oven, take your bacon strips and put it on top of the turkey and make whatever design you want!!! I did a lattice look like one does with pie crust, but it makes no difference.  Once the turkey has the bacon all over it, reduce the oven temp to 350 degrees and cook for 2 1/2 to 3 hours.  You can tent it with an aluminum foil  and make sure you have a meat thermometer on hand and check it until you have an internal temp of 160 degrees.  Then take out of oven and let sit for 20 mins before carving.

The final product!!!!

Once I take it out of the oven, I put it on the cutting board and cover with the foil and let sit while I go back to the pan and start making the gravy!!!

When I carve it, I do take ALL the bacon off and I saved it and put it in the fridge to use at breakfast the next day.  But you can also serve the bacon with your meal!!  Again, YOUR CHOICE!!!!

This truly was the BEST turkey I ever made and I think my guest can attest to that!!!!  Everyone went back for seconds!!!!!!

*****Thank you the Daily Meal & the Runawayspoon for your guidance in making this meal!!******

Pressure Cooked Beef Short Ribs

Beef Short Ribs with Potato-Carrot Mash
Everyday Food (September 2012)
Subscribe to Everyday Food

(This photo: Andrew Purcell/Everyday Food)

Prep Time: 30 minutes
Total Time: 1 1/2 hours
Serves 6

Notes from Zach and Clay of The Bitten Word:

• If you’d like to make these short ribs but don’t own a pressure cooker, here’s what we recommend: follow the recipe as written, omitting the steps for the potato-carrot mash. Brown the short ribs in a Dutch oven on all sides. Remove them to a plate. Saute the onions, garlic and herbs. Add the liquid, return the short ribs to the pan. Cover and simmer over low heat until short ribs are falling off the bone, 3 1/2 to 4 hours. Make the mash seperately by steaming the vegetables and the proceeding as instructed.

• We served these short ribs with a sweet potato and carrot mash, subbing 2 sweet potatoes for the 2 russets.

Ingredients

3 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
6 beef short ribs (about 3 1/4 pounds)
Salt and pepper
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
3/4 cup dry red wine, such as Cabernet Sauvignon
2 russet potatoes, peeled and cut into 2-inch pieces
4 medium carrots, cut into 2-inch pieces

Directions

In 6-quart pressure cooker, melt 1 tablespoon butter over medium-high. Place flour in a shallow dish. Season beef with salt and pepper, then coat in flour, shaking off excess. Add beef to pressure cooker and cook until browned on all sides, about 8 minutes. (Brown beef in batches, if necessary.) Transfer to a plate. Add onion, garlic, and thyme to pressure cooker and saute until soft, 4 minutes. Add red wine and 1/4 cup water and cook, stirring and scraping up browned bits with a wooden spoon, 1 minute. Return beef to pressure cooker.

Fill steamer basket insert with potatoes and carrots and place over meat. Secure lid and bring to high pressure over medium-high heat; reduce heat and cook until meat is tender, about 50 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid.

Transfer vegetables to a bowl with remaining 2 tablespoons butter, and mash; season with salt and pepper. Serve short ribs with potato-carrot mash and drizzle with cooking liquid.

Shrimp Scampi this EASY????

Ingredients:

• 1 1/2 lbs jumbo shrimp, shelled & deveined
• Kosher salt & pepper and season shrimp
• 3 TBS butter
• 2 tsp minced garlic
• 1/4 c dry white wine
• 1 TBS freshly squeezed lemon juice
• 1 TBS finely chopped parsley
• 1 TBS grated lemon zest

Gather all your ingredients, and measure, clean & chop.

Over a medium heat, add butter to pan.

Once foaming butter subsides, turn up the heat and add the shrimp and cook for 1 minute without moving them.

Add shrimp & cook 1 minute

Add minced garlic and cook about 30 more seconds then turn over and cook another minute

Once cooked on both sides, remove from pan and put aside in bowl.

Now add to the pan with the butter, the wine and lemon juice and bring to a boil..about 30-40 seconds, scrapping any brown bits stuck to the bottom of the pan.

Stir in the lemon zest and parsley.

Take the shrimp from the bowl and then spoon the butter mixture on top of the shrimp and then serve with side dishes of choice.

This will feed 4 people and take about 30-35 mins to prepare and cook!!!

Thank you food network for another delicious recipe!!!

The Avocado…Good Enough to Stand Alone

A New Twist on Avocado Salad

Serves 6

INGREDIENTS:

• 1 lg shallot, sliced thin
• 2 TBS red wine vinegar
• 1 TBS minced garlic from jar or 1 garlic clove, minced
• ½ tsp mayonnaise
• Salt & pepper
• 5 TBS Extra Virgin Olive Oil
• 4 avocados,  cut in half, pitted & cut into ¾ inch pieces , put in a bowl and set aside.
• 12 ounces cherry tomatoes, quartered (red & gold are perfect)
• 3 radishes, sliced thin (or 1-2 cups of peeled jicama cut into matchsticks)
• ½ c chopped “fresh” basil
• 3 oz feta cheese (optional)

DIRECTIONS:

1. Place sliced shallots in 2 cups of ice water (with cubes) and let stand for 30 mins.  Drain, pat dry with paper towel and put aside.
2.  In a bowl, whisk together vinegar, garlic, mayonnaise, ¼ tsp each of S & P until mixture appears  milky and no lumps.  Whisking continuously, slowly drizzle in oil. The dressing should be thickened by the continuous whisking and do taste to see if it is too tart.  If too tart, add more oil.
3. Take the bowl with the Avocado’s, add 2 TBS of the dressing and ½ tsp salt and “GENTLY” toss and put on individual plates.
4. Toss the chilled shallots, cherry tomatoes, radishes and basil with the remaining dressing.  Spoon this mixture over the plated avocados and serve immediately.  If you choose to use the Feta cheese, put it on top and then serve.

This recipe was taken from the latest issue of Cook’s Illustrated and it was DEEE Licious!!!

Wild Rice with Mushrooms, Cranberries, & Candied Almonds

Cran-Orange-Almond Wild Rice

Serves 6

INGREDIENTS:

• 1 c- uncooked wild rice
• 4 cups water OR chicken broth…I prefer the chicken broth
• Pinch of salt
• 2 TBS of olive oil, divided
• 1 large onion, chopped
• 1 cup ( 8oz) sliced mushrooms. (bella, cremini or button) already in package!
• ½ tsp ground sage
• ½ c dried cranberries
• ¼ c orange juice
• 1 TBS balsamic vinegar
• 1 TBS minced garlic (from jar is great!)
• ½ tsp cayenne pepper
• 2-3 TBS orange zest (I liked at least 3)
• ½ c candies almonds

DIRECTIONS:

1. Combine rice, water or broth & salt into a rice cooker and turn it on!  How easy is that…no timer no nothing.  Or, if no rice cooker follow the directions on the pkg and cook approx. 50 mins.
2. In pan, add 1 TBS of oil and sauté onions until translucent…about 5 mins.  Then add mushrooms, sage and cranberries and cook until mushrooms are soft. About 5-7 mins.  Then put aside.
3. Combine the orange juice, balsamic vinegar, garlic, cayenne pepper and remaining oil in a bowl.   Whisk and add to mushroom mixture and cook on medium heat.  Once heated add the wild rice from the rice cooker to the pan, and stir through.  Add the orange zest to mixture then candied almonds and serve!!!!

***Thank you Tastebook.com for this recipe!! It is delicious!!!***

Pan Seared Scallops with Herb Butter Sauce (serves 2-3 people with 3 scallops each)

              For the scallops:
1 lb. dry large sea scallops
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

                For the sauce: 

3 Tbs. unsalted butter, cut into six  pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving

Tip: Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops

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Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.

Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

Served this over herbed rice.

****Thank you Molly Stevens from Fine Cooking for the recipe****

Stuffed Eggplant with Shrimp & Chorizo

Only in Ixtapa

Eggplant Stuffed with Shrimp & Chorizo

INGREDIENTS:

• 1 Med Eggplant Cut in half lengthwise, then make criss-cross markings to allow removal
• ½ med onion, chopped
• 2 TBS chorizo chopped (optional, but gives it a nice kick)
• 1 med sized Portobello mushroom, chopped
• 10-12 medium shrimp – peeled, deveined and chopped
• 1/8 cup chopped fresh basil
• Salt, pepper, garlic seasoning, some red pepper flakes..whatever you want!
• 2 cloves garlic, chopped
• 1/2 to 1 cup white wine (good stuff, that you would drink yourself!!)
• 1-2 TBS bread crumbs
• 1/2 cup grated Parmesan cheese
• ½ cup Monterey Jack cheese, grated

Directions

1. Preheat oven to 350 degrees.  Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; and put in oven on top shelf to soften shells
2. Heat 2 TBS olive oil in a large, deep skillet over medium high heat. Sauté minced garlic and then add onion and cook for 1-2 mins.  Then add chopped Chorizo and cook another 2-3 mins. Stir in the reserved chopped eggplant and chopped mushroom. Season with salt and pepper. Pour in wine, and cook 5 minutes.  TAKE EGGPLANT SHELLS OUT OF OVEN.
3. Next add chopped shrimp and cook 1-2 mins.  Add breadcrumbs if too moist, a little at a time.
4.  Stuff mixture into eggplant shells, and sprinkle top with Parmesan cheese and then Monterey Cheese and put back in oven
5. Bake in preheated oven for 15-20 minutes, or until eggplant is tender.
6. Then ENJOY!!!

*****Thank you, once again, All-Recipes for the guidance of this recipe!!!*****

Ginger Glazed Mahi-Mahi

Ixtapa Senior Citizen Commune

Ginger Glazed Mahi-Mahi

Serves 4

Ingredients

3 tablespoons honey

3 tablespoons soy sauce

3 tablespoons balsamic vinegar

1 teaspoon grated fresh ginger root

1 clove garlic, crushed or to taste

4 (6 ounce) mahi mahi fillets

salt and pepper to taste

1 tablespoon vegetable oil

Directions

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

Preheat oven to 350

Take marinated filets and put on middle rung.  Cover with aluminum foil and bake for 15-20 minutes or until flaky.  Make sure not to over cook

Serve with rice…or potatoes…or whatever your little heart desires…

 

*****Thank you All Recipes for the idea & recipe!!!****