It doesn’t look like much but the pork turned out so tender you could cut it with a quick glance. I had no idea cooking in milk was a thing until I saw the recipe in the NY Times food section. I had a tenderloin and a jug of milk, handy so I gave it a go. The milk curdled right away but I hung in there with the recipe and strained out the onions and the milk solids. They were tasty, the recipe suggested they be served on the side but I ended up adding them back to the gravy and running the stick blender to make them into a thick sauce, Kitchen Bouquet darkened the sauce quite nicely.The first dinner we had was forgettable – sides of a rice pilaf because I had run out of my preferred wild rice mix and some canned corn. It was better today with the fried potatoes – and much prettier!
I was thinking that the potato soup we had the other day really needed a more suitable bread than the everyday white loaf that we had with it. Pumpernickel came to mind but I’m lazy so it would be more correct to say bread machine pumpernickel came to mind. Google brought this one to my attention. I didn’t have quite a third cup of molasses but I made do. Having none, I left out the instant coffee powder. I suppose I could have subbed coffee for the water in the recipe. This is one of the simplest pumpernickel recipes I’ve come across and it turned out very well.A side benefit to having pumpernickel bread on hand is that it is among the very best late night TV watching snack foods when paired with a nice dill dip. When baked in a round loaf it is one of the finest party dishes – just hollow out the loaf, cube the bread you remove, and fill the hole with dip.
This has all the parts of a biscuit crust pot pie but I can’t call it that. I was going to go with the chicken in gravy over noodles but changed my mind about the noodles and made these pan biscuits. I found a small bag of frozen mixed vegetables and tossed that into the saucepan with the chicken and gravy. The gravy was made with a chicken fat/flour roux, chicken stock, and milk.
I’ve been growing these in a container in the patio garden. They are green bell peppers in all but name – I’m not sure what the tag said. I managed to stuff about a tablespoon or so of my Italian beef/rice filler into each one.They are cute as can be! Here they are after blanching.I went with cooked and crumbled Italian beef mixed with rice and some stewed tomatoes. Actually, I started with the stewed tomatoes – Mrs J delivered a dozen or so ripe ones that I de-skinned and boiled down with onion and jalapeno peppers. We had a regular sized green pepper in the fridge so I made sure to make enough stuffing for it, too.Mozzarella made the perfect topping, I cooked them side by side in the toaster oven, the taller pepper browning better than the minis. Since the filling was already cooked, they just needed enough time in the 375 degree oven to make the peppers tender.Each one was two bites and gone – note that they have relatively thick skins compared to other small peppers.
I finally thawed that duck we bought circa Christmas last year. We have plenty of duck fat so a confit was a no-brainer:The 6 inch deep hotel pan was just about perfect for this…This is after 3 or 4 hours at 250. I grabbed a bone with tongs and it slipped right out. Had to have been a thigh bone because the two leg bones were still there.I had the notion that I could crisp the skin under the broiler of my toaster oven but I think a pre-heated 500 degree oven would have been the better call. The skin wanted to brown under the broiler but I could see that it was going to burn the high spots. I pulled the skillet because the veggies were done and needed to be served.We went with Brussels sprouts and teeny potatoes with prosciutto, sauteed in olive oil and balsamic vinegar.The blueberry sauce was a reduction of red wine, balsamic vinegar, and the last of our blueberry syrup, with a dash of allspice and cinnamon.The rice is my favorite box mix, Zatarain’s Long Grain and Wild Rice.
Well, it’s a semi-sorta biscuit crust pot pie. Biscuit crust pot pies are a thing, but whenever I’ve made them (usually with store bought pop biscuit dough) the tops of the biscuits browned nicely but the bottoms were always nearly raw. This fixes that. I found a nice pan biscuit recipe [here] that looked really good.Lacking any buttermilk, I went the ersatz route with a tablespoon of white vinegar in regular whole milk. I wasn’t sure that the butter in the pan bottom would incorporate well but it worked fine.My pan was 10×12 inches rather than the 8×8. I figured that for what I was doing there wouldn’t be any problem with a tad thinner biscuit. It did finish quicker, mine took 15 minutes at 425.I wish I had thought to use parchment paper in the bottom. I made a few half-hearted tries at winkling the whole thing out but ended up taking it out in pieces……and placing them atop the chicken and veggie filling that had been cooking on a different shelf in an identical pan. I gave the top a brushing of melted butter and popped it back into the oven for a bit.The pan biscuits were really good, I do think that for this application the recipe should have been reduced by a third, or the amount of filling increased.
We saw this on one of our TV shows, the diner guy chopped a pork tenderloin into smallish pieces, put them into a small hotel pan, and started adding marinade ingredients. I scribbled them down as best I could because we had just bought a tenderloin and this looked like a great recipe: Olive oil, lemon juice, lime juice, garlic, oregano, salt and pepper. He said cover and refrigerate for a week. OK. We nearly forgot it because it was in the basement fridge but we got it out in time.I wish I had let the grill heat better but I was afraid to overcook the meat. I brushed it with garlic oil while it was on the grill and that really flared up. I did manage to get a touch of brown on there. It was really tender, and the garlic was prominent. I think the long marinade in lemon/lime juice had o lot to do with tenderizing it.I served it over a bed of wild rice with a side of Brussel sprouts and corn sauteed in duck fat.