Cinnamon Buns with Buttermilk Glaze

recipe adapted from Cook’s Illustrated
For the entire recipe
8 tablespoon unsalted butter, melted
Cinnamon-Sugar Filling
3/4 cup dark brown sugar (packed, 5-1/4 ounces)
1/4 cup granulated sugar (1-3/4 ounces)
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon table salt
Dough
2-1/2 cups unbleached all-purpose flour (12-1/2 ounces)
2 tablespoons granulated sugar
1-1/4 teaspoons baking powder
1/2teaspoon baking soda
1/2 teaspoon table salt
1-1/4 cups buttermilk
Glaze
2 tablespoons cream cheese, softened
2 tablespoons buttermilk, room temperature
3-4 tablespoons confectioners’ sugar
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan. Spray wire rack with nonstick cooking spray; set aside.
2. Combine Cinnamon-Sugar filling ingredients in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.
3. Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2 tablespoons melted butter in small bowl. Add liquid to flour mixture and stir with wooden spoon until liquid is absorbed and just combined, about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy, about 5 minutes.
4. Roll dough into approximately a 12 by 9-inch rectangle. Brush dough with 2 tablespoons melted butter. Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges. Press filling firmly into dough.
5.Using bench scraper, loosen dough from work surface. Starting at long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal.
6. Roll log seam-side down and cut evenly into eight pieces. Turn pieces onto it’s side so spiral pattern faces up. Slightly flatten each piece of dough with palm to seal open edges and keep filling in place.
7. Place one roll in center of prepared nonstick pan, then place remaining seven rolls around perimeter of pan. Brush with remaining 2 tablespoons remaining melted butter. Bake until edges are golden brown, about 25-28 minutes. Cool buns in pan for 5 minutes. Use offset metal spatula to loosen buns from pan; without separating.
8. Place plate on top and invert buns onto plate. Place another plate on the now inverted buns and flip it over, so it’s right-side up. Continue to cool for 5 minutes before icing.
9. While buns are cooling, whisk cream cheese and buttermilk in small bowl until thick and smooth. Add confectioners’ sugar 1 tablespoon at a time; whisk until smooth glaze forms, about 30 seconds. Drizzle glaze evenly over buns; serve while warm or at room temperature.

Cider-Spiced Apple Pie

 

Basically, just a good old fashioned apple pie.  Yum 

Ingredients:

• 1 recipe  Pie Crust or 1 pkg. (14.1-oz.) refrigerated piecrust (2 crusts)
• 3 lbs. braeburn apples (about 7)
• 1/3 cup sugar, plus more for sprinkling
• 1/4 cup cornstarch
• 1 tbsp. ground mulling spices
• 1/8 tsp. salt
• 2 tbsp. unsalted butter, cut into small pieces
• 1 egg white, lightly beaten

Directions:

1. Position a rack in the center of the oven and preheat to 375°. Roll out the piecrusts into two 12-inch rounds. Fit 1 round in a 9-inch pie plate. Refrigerate the prepared pie plate and the second crust until ready to fill.
2. Peel, core and cut the apples into 3/8-inch-thick slices. In a large bowl, toss together the apples, sugar, cornstarch, mulling spices and salt. Spoon the mixture into the prepared piecrust, pouring any juices on top. Dot with the butter and cover with the second piecrust. Crimp the edges of the 2 crusts together. Brush the top of the pie lightly with the egg white, sprinkle with a little sugar and cut 3 vents in the top.
3. Line a baking sheet with foil. Place the pie on top and bake until the top is golden and the filling is simmering, about 50 minutes.

Basic Pie Crust

Ingredients

• 2 1/2 cups flour
• 1 tsp. salt
• 1 stick (4 oz.) cold unsalted butter, cut into small pieces and chilled
• 6 tbsp. chilled vegetable shortening
• Ice water

Directions:

1. In a large bowl, toss together the flour and salt. Using a pastry blender or your fingers, cut in the butter and shortening until most of it is the size of peas.
   Drizzle 1/2 cup ice water on top and stir together with a fork. Stir in more ice water 1 tbsp. at a time until the dough is slightly moist but not wet.(Test by pinching some of the dough; if it doesn't hold together, add more water.)
   Gather the dough into a ball, then divide in half, forming each piece into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
   Let the chilled dough sit at room temperature for about 15 minutes before rolling out.
2. On a lightly floured surface, using a rolling pin, roll out each disk of dough, as needed, into a 12- to 13-inch round, working from the center out and away from you, dusting lightly with flour and rotating the dough as needed to keep the circle even.

Warm Brussel Sprout Salad w/ Pecans & Cranberries

10 2

Ingredients

• 1 cup chopped pecans or walnuts (about 4 oz.)
• 1 1/2 lbs. brussel sprouts
• 1/4 cup olive oil
• 1/2 cup dried cranberries or cherries
• 2 tsp. maple syrup
• Salt and pepper

Directions:

1. Position a rack in the center of the oven and preheat to 350°. Spread the walnuts on a small baking sheet and bake until toasted, about 10 minutes. Let cool.
2. Meanwhile, clean and prepare brussell sprouts by cutting off the root end, halve them lengthwise and shred crosswise with a very sharp knife.
3. In a large skillet, heat the oil over medium-high heat. 
4. Add the brussels sprouts, salt and pepper and cook, tossing well, until crisp-tender, about  5 minutes.
5. Stir in the toasted walnuts, cranberries and maple syrup
6. Serve warm

Spaghetti alla Carbonara

 

This is one of my all time favorite pasta dishes. I learned about Spaghetti alla Carbonara from a college friend,  whose dad loved to cook.  He was an airline pilot and would be gone from home for large stretches of time.  When he would arrive back home,  it was always a time to celebrate  with a great feast.  One of the dishes he loved to prepare was carbonara.  I like to make it with linguini...I just prefer that to a spaghetti noodle.  I have tried it with fresh peas and with asparagus to give it some freshness and crunch.   Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Work quickly when adding the egg mixture...you want a creamy consistency, not scrambled eggs. 

Ingredients

• 1 pound dry spaghetti or linguini noodle
• 2 tablespoons extra-virgin olive oil
• 1 tsp. crushed  red pepper
• 1/2 pound bacon,sliced in 1 in.pieces
• 4 garlic cloves, finely chopped
• 1 shallot, sliced
• 1 cup heavy cream
• 2 large egg yolks
• 1 cup freshly grated Parmesan, plus more for serving
• Fresh ground black pepper
• 1 handful fresh chopped basil
• Optional- Fresh peas or asparagus

Directions

1. Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
2. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.")
3. Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
4. Meanwhile, heat the olive oil in a deep skillet over medium flame. 
5. Add the bacon and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic and shallot into the fat with the crushed red pepper and saute for  about  1 minute to soften.  Add cream. Stir.
6. Add the hot, drained spaghetti to the pan and GENTLY toss for 1 minute to coat the strands in the bacon fat. Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.
7. Whisk the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Add cooked pasta and gently toss. Add optional vegetable.  Pour  into pan with the bacon and cream.  Coat and heat through. 
8.  Season the carbonara with several turns of freshly ground black pepper and salt. 
9. Mound the pasta into warm serving bowls and garnish with chopped basil.

Serve with Ceasar salad and a loaf of crusty bread.  

Thanksgiving Menu

Set the Foundation----The Turkey

Alton Brown's Turkey Brine

I followed these great instructions for BRINING a Turkey. It came out fabulous- the best turkey I have made or tasted. I didn't put this up for Thanksgiving beforehand because I wanted to try it first. So, in preparation for a holiday dinner, here it is. Amazinging easy. No fuss during cooking time. I couldn't believe how simple it was.
Ingredients

• 1 (14 to 16 pound) frozen young turkey

For the brine:

• 1 cup kosher salt

• 1/2 cup light brown sugar

• 1 gallon vegetable stock

• 1 tablespoon black peppercorns

• 1 1/2 teaspoons allspice berries

• 1 1/2 teaspoons chopped candied ginger

• 1 gallon heavily iced water

• 
  

For the aromatics:

• 1 red apple, sliced

• 1/2 onion, sliced

• 1 cinnamon stick

• 1 cup water

• 4 sprigs rosemary

• 6 leaves sage

• Canola oil

Directions

Click here to see how it's done.
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. 

Adding the accompaniments------  Side Dishes

Homemade Cranberry Sauce with Port

Ingredients

• 2 cups cranberries

• Juice and chopped zest of 1 orange

• 1/4 cup Port

• 1/2 cup sugar, or more if needed

• 1 teaspoon cinnamon

• 1teaspoon cornstarch

Directions

1. In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. 

1. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. 

1. In a small cup make a slurry with cornstarch and 1 tablespoon water. 

1. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. 

1. Taste and add more sugar, if necessary. 

Chefs note:  I like small amounts of cooked fruit, so I pulse this in a blender or food processor before serving.  

Macaroni & Cheese with Nutmeg and Gruyere

Ingredients

• Kosher salt

• Vegetable oil

• 1 pound elbow macaroni or cavatappi

• 1 quart milk

• 8 tablespoons (1 stick) unsalted butter, divided

• 1/2 cup all-purpose flour

• 12 ounces Gruyere, grated (4 cups)

• 8 ounces extra-sharp white Cheddar, grated (2 cups)

• 1/2 teaspoon freshly ground black pepper

• 2 teaspoons ground nutmeg

• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

• Cayenne pepper (optional)
  

Directions

1. Preheat the oven to 375 degrees F.

1. Drizzle oil into a large pot of boiling salted water. 

1. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

1. Meanwhile, heat the milk in a small saucepan, but don't boil it. 

1. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. 

1. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. 

1. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well.

1. Pour into a 3-quart baking dish.

1. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Dust with Cayenne pepper if desired,
   

1. Bake for 30 to 35 minutes, or until the sauce is bubbly.

Mashed Potatoes with Chives

Ingredients 
4 pounds golden potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
6 tablespoons unsalted butter, divided
2 tablespoons chopped chives  
Directions

1. Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. 

1. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.

1. Drain them well and remove the bay leaf. 

1. Meanwhile, heat the cream and 3 tablespoons of butter in a small saucepan. 

1. Mix the potatoes with hand beater or stand mixer to desired consistency. 

1. Add remaining butter to help with beating. 

1. Add the hot cream and season with salt and pepper. 

1. Mix together with a spoon and add the chives.

Chefs note: I spoon the finished potatoes into a casserole dish, spot with more butter and place into a heated oven to keep warm and to finish off with a nice crisp top.

Squash Bisque

 Ingredients for Soup:

• 3 to 3 1/2 pounds squash-butternut, acorn or a mix; approximately 2, seeded and quartered

• Unsalted butter, melted, for brushing

• 1 tablespoon kosher salt, plus 1 teaspoon

• 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon

• 3 cups chicken or vegetable broth

• 1/4 cup honey

• 1 teaspoon minced fresh ginger

• 1/2 cup heavy cream

• 1/4 teaspoon freshly grated nutmeg

Directions

1. Heat the oven to 400 degrees F.

2. Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

3. Scoop the flesh from the skin into a 6-quart pot.

4. Add the broth, honey and ginger.

5. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes.

6. Using a stick blender, puree the mixture until smooth.

7. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg. 

Butternut Squash Risotto

Ingredients

• 1 butternut squash (2 pounds)

• 2 tablespoons olive oil

• Kosher salt and freshly ground black pepper

• 6 cups chicken stock, preferably homemade

• 6 tablespoons (3/4 stick) unsalted butter

• 2 ounces pancetta, diced

• 1/2 cup minced shallots (2 large)

• 1 1/2 cups Arborio rice (10 ounces)

• 1/2 cup dry white wine

• 1 teaspoon saffron threads

• 1 cup freshly grated Parmesan

Directions

• Preheat the oven to 400 degrees F.

• Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

• Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter.

• Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.

• Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes.

• Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.

• Off the heat, add the roasted squash cubes and Parmesan.

• Mix well and serve.

Mashed Potatoes with Chives

Ingredients 
4 pounds golden potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
6 tablespoons unsalted butter, divided
2 tablespoons chopped chives  
Directions

1. Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. 
2. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
3. Drain them well and remove the bay leaf. 
4. Meanwhile, heat the cream and 3 tablespoons of butter in a small saucepan. 
5. Mix the potatoes with hand beater or stand mixer to desired consistency. 
6. Add remaining butter to help with beating. 
7. Add the hot cream and season with salt and pepper. 
8. Mix together with a spoon and add the chives.

Chefs note: I spoon the finished potatoes into a casserole dish, spot with more butter and place into a heated oven to keep warm and to finish off with a nice crisp top.

Autumn Lunch : Butternut Bisque With Gruyere and Honey Crisp Sandwich

 Ingredients for Soup:

• 3 to 3 1/2 pounds squash-butternut, acorn or a mix; approximately 2, seeded halved
• Unsalted butter, melted, for brushing
• 1 tablespoon kosher salt, plus 1 teaspoon
• 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
• 3 cups chicken or vegetable broth
• 1/4 cup honey
• 1 teaspoon minced fresh ginger
• 1/2 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg

Directions

1. Heat the oven to 400 degrees F.

2. Place the squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

3. Scoop the flesh from the skin into a 6-quart pot.

4. Add the broth, honey and ginger.

5. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes.

6. Using a stick blender, puree the mixture until smooth.

7. Stir in the cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg. 
Garnish with roasted pepitas (pumpkin seeds), corn chips, sour cream

Gruyere and Apple Sandwich

Ingredients:

• 2 Slices of SOURDOUGH BREAD
• 1 Slice of Gruyere Cheese
• 2 Medium slices of a honey crisp apple, each slice halved
• Butter

Make the sandwich as though you are making a grilled cheese.  Enjoy with Butternut Squash soup and a large glass of cold apple cider.  

Whoopie Pumpkin Pies

Courtesy of:  The Neely's:  Food Network

Ingredients

For the cookies:

• 1 stick unsalted butter, at room temperature
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder 
• Pinch of kosher salt 

For the filling:

• 4 ounces cream cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
•  1 cup confectioners' sugar
• 1/4 cup canned pure pumpkin
• 1/4 teaspoon ground cinnamon
• Pinch of kosher salt

Directions

Make the cookies: 

1. Line 3 baking sheets with parchment paper (or use 2 baking sheets and bake the cookies in batches). 
2. Preheat the oven to 400 degrees F. 
3. Using a stand mixer, beat the butter and granulated sugar until light and fluffy. Beat in the egg, then the buttermilk and vanilla. 
4. Whisk the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined
5. Drop 8 scoops of batter, about 2 tablespoons each, onto each prepared baking sheet, spacing them 3 inches apart. 
6. Bake until the edges are set but the cookies are still soft, about 8 minutes. Remove from the oven and let the cookies cool 2 minutes on the baking sheets, then transfer to racks and let cool completely.

Make the filling:

1. Beat the cream cheese and butter in a small bowl with a mixer until smooth. Slowly beat in the confectioners' sugar until smooth. 
2. Add the pumpkin, cinnamon and salt and beat until smooth.
3. To assemble the whoopie pies, spread a heaping tablespoonful of filling on the flat side of a cookie and sandwich with another cookie. Repeat with the remaining cookies.

Beer- Braised Country Style Ribs

Ingredients

• 4 pounds bone-in country-style pork ribs
• Kosher salt
• 1 1/2 teaspoons hot paprika (or regular if you can't find ht)
• 3 tablespoons extra-virgin olive oil
• 3 medium onions, peeled and cut into wedges
• 1 12-ounce bottle amber ale***
• 1 1/2 cups low-sodium chicken broth
• 2 bay leaves
• 6 sprigs thyme
• 2/3 cup apple cider vinegar ***
• 3 tablespoons honey ***
• 4 potoatoes, peeled and cut
• 3 large carrots, halved then cut into chunks

Directions

1. Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the olive oil in a large Dutch oven over medium heat. 
2. Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 teaspoon paprika and season with salt.
3. Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon. 
4. Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. 
5. Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour.
6. Mix the vinegar and honey in a measuring cup. 
7. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, add potatoes and carrots then return the pot to the oven.  
8. Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes. Return the pot to the stovetop and transfer the ribs to a plate.
9. Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and tyme.

***Chefs note:  I used an India pale ale, and doubled the vinegar and honey mixture.

Steak and Arugula Salad with Penne

 

My favorite way to eat in the summertime. Grill+ Meat+Veggie+Greens. Add sunshine, baseball and a good drink and I am all set.  I have since made this salad with a penne pasta added to make it a heartier meal.  The textures of the pasta with the steak and the bite of the arugula is top notch.  Serve cold. 

 Ingredients

• 1 (1-pound) New York strip steak
• 1 teaspoon herbs de Provence
• 1 garlic clove, minced
• 3/4 cup extra-virgin olive oil
• 1 pound penne pasta (optional)
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt, plus more for steak and pasta water
• 1/2 teaspoon freshly ground black pepper, plus more for steak
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 2 cups chopped arugula

Directions

1. Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic.
2. Heat grill to  medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. 
3. Thinly slice the steak. Set aside.
4. Meanwhile, bring a large pot of salted water to a boil over high heat. 
5. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. 
6. Drain pasta, reserving 1/4 cup of pasta water.
7. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, salt,  pepper, fresh herbs, and olive oil.
8. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. 
9. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed.

Candied Bacon

First let me say that  I use Coleman brand bacon which can be found at Costco. They also have hot dogs and other prepared meats.  No BHT, nitrates or nitrates (see package below). The ingredients are pork, water, brown sugar, sea salt, celery powder, and lactic acid starter culture. When you make the bacon this way,  it is like candy. If you cooked it longer and slower you would have a jerky. It goes well in salads, with eggs and quiche or alone on a stick.  You could dip it in chocolate, fold it into batters, you name it.  Very rich and decadent, treat it with care.  Its not your grandpa's bacon. 

Ingredients

• 12 slices thick-cut bacon
• 3 Tbsp.  light brown sugar
• 4 Tbsp. plus 2 tsp. pure maple syrup

 

1. Preheat oven to 425.  Position  rack in the center of the oven.  
2. Layout the strips of bacon in one layer on a large rimmed cookie sheet or jelly roll pan (you may have to do 2 batches.) 
3. The strips of bacon can be touching, but shouldn’t be overlapping. 
4. Drizzle both sides of the bacon with the maple syrup and then sprinkle both sides with sugar.   
5. Bake until browned and crisp, 20-22 minutes. 
6. Remove from pan and lay flat on a plate or non-stick surface like waxed paper. 
    

For use with Mixed Greens w/ Blue Cheese, Balsamic Dressing, Candied Bacon and Walnuts 

The Salad
Ingredients

• 1- 10 oz. bag of spring mix
• 1 small container of blue cheese crumbles
• 1 cup of toasted walnuts
• 12 strips of candied bacon, chopped
• Use a balsamic vinaigrette to lightly coat the salad
• Optional: thinly sliced shallots

Directions
Lightly toss greens with dressing, topping with nuts, bacon and cheese.

The Dressing

Ingredients

• Makes 1 cup
• 1/4 cup balsamic vinegar
• 1/4 cup agave nectar
• 1/2 cup olive oil
• Salt & freshly ground pepper to taste

Directions

Combine all ingredients in a glass jar with a tight-fitting lid, and shake until the dressing emulsifies; or, process in a stand blender.

Store in a jar in the refrigerator for up to two weeks. Shake the jar before using.

Just a side note:  I cooked the bacon on a Demarle Flexipan tray.  Imagine maple syrup,  and brown sugar on a cookie sheet and the awful mess of a cleanup.  Using Demarle products makes it so easy to clean up.  Just some warm soapy water and a cloth.  Cleans up in seconds. 

Blue Cheese with Fig Jelly

This is a wonderful flavor combination you MUST try.  I think you will LOVE it!

On a thick, wheat biscuit style cracker (look for the  Carr's Brand whole -wheat cracker in the specialty cracker section of the grocery) spread fig jelly and sprinkle with blue cheese crumbles.

Or, you can also spread softened blue cheese on cracker then put a dollop of jelly on top. Serve on a nice platter or in individual appetizer plates.

Island Pork Tenderloin

 

This recipe has been my most popular one since starting the blog.  It is loosely based on the P-90X recipe in their cookbook that comes with the workout kit.  I have modified it and added some other uses for it!  This sometimes gets served in my house at LEAST once a week.  The island flavors make it great for a summer time meal, but the warmth, texture and creaminess make it great as a winter comfort food as well.  Because I serve it with a touch of cream sauce, it goes well with pasta, rice and our favorite, cous-cous.

 Ingredients
16 oz lean pork tenderloin
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
Salt and pepper
2 tablespoons olive oil
1/4 brown sugar, packed
1/2 tablespoon fresh garlic, finely chopped
1/2 tablespoon hot sauce

1. Preheat oven to 350 degrees
2. Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
3. Heat 1 tablespoon oil in a skillet over medium high heat and brown pork, turning, about 4 minutes.  Remove meat and place onto a baking sheet
4. Stir together brown sugar, garlic, and hot sauce and pat onto top of tenderloin.  
5. Bake for about 25 minutes or until internal temperature reaches 160 degrees.  Let rest before slicing. 

Make it a salad: For one salad:

• 2 cups fresh greens 
• 1/2 red bell pepper, cut lengthwise into THIN strips
• 1/2 cup Mandarin oranges, drained
• 1/4 cup slivered red onion
• 1 cup Napa cabbage, shredded
• 1/2 cup celery, thinly sliced on the diagonal
• 3 ounces Island Pork Tenderloin
• 2 tablespoons cumin vinaigrette (see below)
• Almonds for garnish

1. Toss all the salad ingredients EXCEPT oranges and pork, in a large serving bowl.
2. Prepare the dressing (below)
3. Prepare salad vegetables on large platter or bowl.   Arrange pork and orange slices on top and drizzle with dressing and almonds.

The Dressing:

• 2 tablespoons fresh lime juice
• 1/2 tablespoon orange juice
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon cumin powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon olive oil

Serves 2
Whisk together until emulsified.

Make it an appetizer:

I used this recipe to make pork tenderloin skewers for a cocktail party wedding reception.  After roasting, cut into bite sized pieces, place on a party pick and serve in appetizer cups with a white wine cream sauce (recipe below).

The Sauce: ( Not from P90X)
White Wine Cream Sauce

• 1 tablespoon butter
• 3 shallots, sliced thinly
• 1 clove garlic, chopped
• 1 1/2 cups white wine, divided
• ground white pepper to taste
• 1cup heavy cream at room temperature
• 1 lemon, juiced
• salt and pepper to taste
• Optional:  Add the pan juices from the tenderloin for added flavor.  

1. Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
2. Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Reduce to half.
3. Slowly stir in cream, lemon juice salt and pepper.   Simmer for 3 to 5 minutes. 

Some of you have asked about making it without wine.  The Sauce: ( Not from P90X)
Without Wine

• 1 tablespoon butter
• 1 clove of garlic, minced
• 1 shallot, thinly sliced
• Pan juices from tenderloin and/or 1/2 cup chicken broth
• 1cup heavy cream at room temperature
• salt and pepper to taste
• Large pinch of tarragon

1. Melt butter in a medium saucepan over low heat.
2.  Cook and stir the shallots until they become translucent and tender; add garlic.
3. Pour in pan juices and or chicken broth  
4. Stir in 1 cup heavy cream. 
5. Simmer for 5 minutes to reduce and thicken.  
6.  Serve with tenderloin and garnish with tarragon