Stuffed Pork Medallions w/ Cabbage & Apples

Tenderloin has always been one of my favorite ‘go to’ meats. Lean, tender, tastes great, so what more could you ask for?! I’m forever pairing it with another kind of stuffing or roasting it with different glazes or marinades.

Today I wanted to roast it with the classic combo of cabbage and apples. The perfect accompaniment probably because you really don’t need to add much else to the meal to make it taste great.

Cabbage isn’t glamorous. It doesn’t have a fancy name but it is common, versatile and lasts forever in the refrigerator. Even the smallest head yields enough for at least two or three meals.

When cabbage is roasted, a caramelized sweetness comes out, giving it such a nice flavor and especially when paired with apples.

Sometimes, cabbage is avoided because when cooked, the sulfur that it contains multiplies, giving off an unflattering odor. It helps to avoid using aluminum pans when preparing cabbage; aluminum reacts strongly to the sulfur present in the leaves. Stainless pots make a much better choice.

You can neutralize the odor by adding 1 teaspoon of white vinegar or lemon juice. Certain ingredients will also help absorb the odor. Try adding a bay leaf or a couple of ribs of celery to sautéed cabbage. The sulfur odor will be absorbed without changing the taste of the cabbage. Simply discard the bay leaf or celery before serving.

No doubt about it, the flavor in this meal doesn’t lack for anything.

Print Recipe
Stuffed Pork Medallions w/ Cabbage & Apples
Instructions
Tenderloin Stuffing
  1. Cook rice. Place in a bowl & set aside. In a skillet, heat oil & sauté onions until tender crisp. Add garlic & mushrooms & sauté for another 3-4 minutes. Add all herbs & spices; cook another minute than transfer to bowl with rice. Add Panko crumbs & egg, stirring to combine.
  2. Remove silver skin from tenderloins. Cut a slit all the way down the long end of your tenderloin, making sure not to cut all the way through. Open the tenderloins like a book, cover with a sheet of plastic wrap & pound with a meat mallet until they are about 1/2-inch thickness.
  3. Divide filling mixture between the two tenderloins & spread evenly over the surface of the tenderloins, leaving 1/2-inch at the borders. Roll tightly starting with the long end & secure the ends with toothpicks. Season all over with salt & pepper.
  4. Preheat oven to 400 F. Heat a large oven proof skillet with 2 Tbsp oil. Once oil is hot, place tenderloins in the skillet & sear about 2 minutes per side. Transfer the skillet with the tenderloins to the oven & bake for about 18-20 minutes or until thermometer reads 145-150 F. in the thickest portion of the meat. Transfer to a cutting board, brush with pan drippings. Cover loosely with foil & allow to rest 10 minutes before slicing.
Cabbage & Apples
  1. While tenderloin is roasting, prepare cabbage/apple mixture. In a large skillet over medium heat, cook onion in butter until soft & translucent, 3-4 minutes. Add garlic & continue cooking just until fragrant, 1 minute more.
  2. Add the cabbage & continue cooking until wilted, 6-8 minutes. Season to taste with salt & pepper. Continue cooking until cabbage begins to caramelize, 4-5 minutes longer.
  3. Add the cubed apple, cider, mustard & brown sugar; carefully combine. Cover & cook until any liquid has evaporated & apples are soft. Place on a serving platter. Top with sliced tenderloin medallions & serve. If you wish, you could also serve the tenderloin with some mashed potatoes & oven roasted carrots.

Parmesan Baked Scallops over Egg Noodles

Whether broiled, fried, baked or pan-seared, fresh, wild-caught scallops are an excellent stand-alone dish or will compliment a salad or pasta with their sweet flavor and delicate texture.

Sea scallops are widely known for their iconic, beautiful shape …. a fan-like shell with fluted grooves. Different varieties are found in oceans all over the world and come in many sizes. For commercial purposes they are labeled similar to shrimp. A number is used to designate how many scallops of a given size it would take to constitute a pound. The label 20/30 means it would take 20/30 scallops to make up a pound and labels like U10 means it would take less than (‘under’) 10 to make a pound.

Scallops are bivalve mollusks (meaning having 2 shells- usually united by a hinge) that have a reddish-pink, upper shell and white or cream colored, lower shell.

Brion & I love seafood so this meal definitely works for us.

Print Recipe
Parmesan Baked Scallops over Egg Noodles
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Gouda Sauce
  1. In a saucepan, melt butter; whisk in flour & cook, stirring until frothy. Add milk, whisking until sauce comes to a boil & starts to thicken. Add cheese & spices & continue to cook a few more minutes, stirring constantly. Remove from heat; set aside.
Parmesan Scallops
  1. Preheat oven to 400 F.
  2. In a 9-inch square baking dish, melt butter & toss scallops in it. In a bowl, combine next 5 ingredients & sprinkle over scallops. Gently stir to spread them out in one layer. Bake about 15-20 minutes.
Egg Noodles
  1. In a pot of salted, boiling water cook egg noodles until al dente. Drain. Reheat sauce & combine with pasta. Divide between two serving plates & top each with baked scallops.

Coquilles St. Jacques

Today, July 25th is my sister Loretta’s birthday. The sibling bond is thought to be one of the most important and longest relationships in our lives. No other peer relationship involves a shared upbringing, shared genes and shared secrets. In childhood, an older sister is an admirable guide to the adolescent world. As we grow older, it is so wonderful to be able to reminisce about events or times you both recall even though to everyone else they are boring. Life events often change the dynamics of many sibling relationships. Thank you, Loretta for being such an amazing sister who has enriched my life in too many ways to count.

I chose this meal for today’s blog not only because Loretta is a seafood lover but from what I have read, it is also ‘St James Day’.

It seems, when you look for any food history that surrounds this meal there isn’t a lot available. The most repeated story is that a knight was saved from drowning by St. James. The knight emerged from the water covered with shells. Coquille St. Jacques translates as the shell of St. James with the origin dating back to the Middle ages.

Classically served in a scallop shell, this special dish consisted of scallops in a creamy wine sauce, topped with breadcrumbs or cheese and browned under a broiler. Scallops, because of their delicate, subtle nature, make a fine marriage with any number of foods and seasonings.

For our meal (in Loretta’s honor), I have used a seafood blend, mashed potatoes and a Gruyere/Parmesan topping. I wish you were here Loretta, to enjoy it with us.

OUR FAMILY CELEBRATES YOU WITH LOVE & AFFECTION ON YOUR DAY!

Print Recipe
Coquilles St. Jacques
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch, Main Dish
Servings
Ingredients
Course Lunch, Main Dish
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Mashed Potatoes
  1. Cook potatoes in salted boiling water until fork tender. Drain & transfer to a bowl; add butter, milk, salt & pepper. Using a hand mixer, whip potatoes, cover & set aside.
Sauce
  1. Drizzle a tiny bit of oil in a saucepan over medium heat. Add onion, garlic, salt & pepper & cook until tender-crisp, about 3-4 minutes. Add flour & whisk until well combined with onions & garlic. Pour the milk slowly while whisking constantly, making short pauses from time to time to whisk until sauce becomes nice & smooth, then start pouring again. Once the milk has been added, whisk in the Dijon mustard, basil paste, dried dill & parsley. Stir in clams & set aside.
Seafood
  1. Drizzle a medium saucepan with a bit of olive oil. Saute mushrooms until liquid evaporates, set aside. Add a few more drops of olive oil to the saucepan, add the scallops & cook without moving for about 1 minute. Flip the scallops over & continue cooking until they form a nice crust on that side. Remove from pan & set aside.
  2. Add the shrimp to the pan & quickly saute them until they just turn pink & opaque, not much more than a minute. Remove from pan & set aside. Add the salmon to the pan & cook until it just turns opaque, about a minute or two. Add the salmon to the reserved sauce & stir in. Set aside.
Topping
  1. Grate cheese & place in a small dish. Add Panko breadcrumbs, parsley & melted butter. Combine well.
Assembly & Baking
  1. Preheat oven to 375 F. Place Place a scallop in the center of each individual oven safe shell; surround with four of the shrimp. Cover with sauce, dividing it equally between each shell. Give the potatoes a quick stir & place them in a large pastry bag equipped with a star tip. Pipe a border around the filling; sprinkle topping mix over filling. Place in oven for about 15-20 minutes until golden & bubbly. Serve immediately. Nice to serve with garlic bread.

Salmon Stuffed Portabella Mushrooms

How is it spelled? Portobello or Portabella – from what I understand there is no ‘right’ spelling. Both versions are accepted, but the Mushroom Council  decided to go with Portabella to provide some consistency across the market.

The scientific name ‘agaricus bisporus’, for these giant mushrooms comes from the Greek word ‘agrarius’ meaning ‘growing in fields’. A portabella mushroom can measure up to six inches across the top. On the underside of the cap are black ‘gills’. The stems and gills are both edible, though some people remove the gills to make more room for stuffing or simply to avoid blackening a dish. Did you know that most of the table mushrooms we eat are all the same variety? The difference is just age– white are the youngest, cremini the middle and portabella the most mature. I really wasn’t aware of that for many years myself.

In May and June of 2016, I posted some recipes on my blog for a variety of stuffed burgers  including a mushroom burger. They became very popular on the Pinterest site so I thought you might like to try some of them.

This recipe is for a roasted stuffed portabella mushroom. If you don’t care for salmon you can always change it up for ground beef or turkey using your favorite herbs and spices.


Print Recipe


Salmon Stuffed Portabella Mushrooms


Instructions
  1. Preheat oven to 400 F. In a bowl, combine all ingredients through salt & pepper, mix well. Coat both sides of mushrooms in Italian dressing & place them upside down in a baking dish.

  2. Equally distribute the salmon mixture between mushroom caps; form a mound. Sprinkle with extra Parmesan cheese. Bake 25-35 minutes or until mushrooms are tender & the cheese is slightly browned.

French Crepes in Paris, France

Today, July 25th, we celebrate my sister Loretta’s birthday.

                  ‘To have a sister like you is like finding a treasure in ones life’.                                                          ‘HAPPY BIRTHDAY, LORETTA’, you deserve all the best!’

In the fall of 2001, Brion & I, joined by Loretta, made our first trip to Europe. Before that our holidays had pretty much been in the USA. This was a whole new learning curve that has forever changed the meaning of travel for us. Our destination was France, starting out in Paris, then renting a car and driving to the west coast then on down through southern France.

The hotel we were staying at in Paris looked out over a ‘pedestrian only’ street. When we arrived it was evening and the street was dark and pretty much deserted. The next morning we heard a lot of hustle-bustle in the street below. When we looked out, the sight was just incredible! The street was lined with shops which were now open for business. It was the most beautiful sight to look down on with all its colors and activity. During the next few days we enjoyed everything Paris  to the fullest.

Down from our hotel we came upon a little street vendor selling crepes of all things. The taste was amazing! Fifteen years later, they have joined our ‘taste of a memory’ food list, knowing that so much of it was time & place.

Crepes are such a great meal. Simple to make with so many options whether it is a savory or sweet version. One of our favorite savory choices is a Seafood Crepe,  which I feature in my ebook, ‘LIVING LARGE ON A LEAN FOOD BUDGET’. For a sweet treat, you might enjoy to try these Strawberry-Citrus Crepes.

Print Recipe
French Crepes
Crepe batters can be stored in the fridge for a day ---- cooked crepes in the freezer.
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Basic Crepe Batter
Parmesan Herb Crepe; add to ingredients of Basic Crepe batter
Chocolate Dessert Crepe; add toingredients of Basic Crepe batter
Basic Dessert Crepe; decrease milk in Basic Crepe to 1 1/3 cups & add the following
Gouda Sauce for Seafood Crepes
Strawberry-Citrus Filling
Servings
Ingredients
Basic Crepe Batter
Parmesan Herb Crepe; add to ingredients of Basic Crepe batter
Chocolate Dessert Crepe; add toingredients of Basic Crepe batter
Basic Dessert Crepe; decrease milk in Basic Crepe to 1 1/3 cups & add the following
Gouda Sauce for Seafood Crepes
Strawberry-Citrus Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Crepes
  1. Place all ingredients in blender; whirl for 1 minute at high speed. Scrape down sides, whirl for another 15 seconds. Pour into a bowl & cover; refrigerate 1 hour. Heat a non-stick griddle to 350 F. Measure about 3 Tbsp of batter per crepe onto griddle. With back of spoon form batter into an 8-inch circle. Cook until golden on each side then lay on a wire rack to cool.
Gouda Crepe Sauce
  1. In a small saucepan, melt margarine; sprinkle with flour & seasonings. Mix well; add milk & broth, stirring until sauce becomes thickened. Add cheese & blend.
Seafood Filling
  1. In a large skillet, saute zucchini, onion & garlic in oil for several minutes. Add mushrooms, green pepper & water chestnuts; cook 1 more minute. Combine ginger, soy sauce & water in a cup; add to vegetable mixture along with seafood. Gently stir fry ONLY until seafood is cooked. Reserve 1/2 cup Gouda sauce & add the rest to mixture.
  2. Divide filling between crepes; roll crepes & place on serving plates. Spoon remaining sauce over each of the filled crepes. Place each meal in microwave (covered) for 15 - 20 seconds on high. Sprinkle with toasted sesame seeds if desired. Serve immediately.
Strawberry-Citrus Filling
  1. In a small saucepan, combine water, cornstarch, lemon juice, orange juice & sugar; blend well. Over medium heat, bring to a boil, stirring constantly until mixture thickens & becomes clear. Remove from heat & set aside to cool. Slice strawberries either by hand or using an egg slicer. In a small dish, combine yogurt & honey.
  2. In a large bowl, gently fold about 1 1/2 cups citrus glaze together with sliced strawberries (I used about 3 large strawberries per crepe). Lay 12 crepes on work surface & place equal amounts of strawberry/glaze mixture on one half of each crepe. Fold over opposite side then fold in half again. Place 3 crepes on each of four serving plates. Sprinkle with powdered sugar if desired. Serve Honey/Yogurt on the side as well as any extra citrus sauce you have left from filling.
Recipe Notes
  • I have been making crepes for a long time but have never bothered to buy a 'crepe' pan to cook them in. A non-stick griddle has always worked great for me.  Using a 1/4 measuring cup, first to pour a circle of batter on the griddle then with the bottom of it, keep enlarging the crepe to the size you want.
  • Being able to make all your crepe ingredients the day before then putting it all together on the day served is such a bonus.