HAPPY NEW YEAR!
Many cultures around the world believe the key to a happy, healthy, prosperous & productive year begins with eating certain lucky foods on New Year’s Eve and New Year’s Day. The theory is ‘do good, eat good’ on the 1st day of the year, to begin the New Year right.
It hard to believe we have arrived at the end of another ‘complicated’ year and its time to reflect and assess the year it was. The word ‘new’ brings thoughts of hope and makes us realize how precious time is.
The tradition of eating pork on New Year’s dates back to …. well, no one really knows when. If your a meat eater, chose pork over chicken or beef on New Year’s Day because pigs dig with their snout, representing forward movement or progress, while chickens or turkeys scratch backward, the cows stand still. That’s it, that’s the folklore behind the tradition!
Many European countries such as Germany, Austria, Switzerland & Ireland, eat pork not only because of the belief of moving forward but because fatty meat is also symbolic of ‘fattening’ their wallets. Germans feel that pigs are so lucky that they give marzipan pigs known as ‘Glucksschwien’ or lucky pigs, as gifts to bring good luck in the coming year. They can also be given in other forms, such as little wooden or glass figurines.
With the pandemic situation that seems to be never ending, I think anything that will help in the good luck department is a good thing.
Sage, Dijon Pork Tenderloin w/ Pistachio Couscous
Cook the couscous according to package directions. Add parsley, olive oil, salt and pepper, and pistachios. Stir to incorporate. Taste and adjust for seasonings. Cover and set aside.
Preheat oven to 350º. Spray an 9” x 13” baking dish with cooking spray.
Using a knife poke several holes in the tenderloin about a half-inch deep so marinade can penetrate.
In a small bowl whisk together the shallots, garlic, soy sauce, mustard, honey, juice, sage, salt and pepper, and olive oil.
Pour the marinade over the tenderloin.
Bake uncovered for 45 minutes basting every 10-15 minutes.
Transfer the tenderloin to a large cutting board and allow them to rest for 10 minutes before slicing.
Slice the tenderloin and transfer to a serving dish placing atop warmed couscous.
Drizzle the marinade from the pan over the sliced pork medallions & couscous.
You know the saying, ‘what’s old is new again‘ is one that seems to fit cauliflower. What used to be considered a boring vegetable, less colorful and less delicious than its cousin broccoli, is now an ‘it’ vegetable. I mean, its everywhere — cauliflower rice, pizza crust, roasted, in sandwiches, main entrees, etc. etc. The versatility of this humble veggie has boosted its popularity to become big business for growers and grocers.
Whole roasted cauliflower is an unusual presentation. Cauliflower’s inherent earthy sweetness becomes more pronounced as the moisture inside is drawn out.
January is always a good month to get creative with oven meals. I love the idea of a whole roasted cauliflower with cheese sauce drizzled over it. Although, stuffing it with meat is not a new concept, I, myself have not made it this way. So today’s meal is a nicely seasoned ground beef filling baked inside of a whole cauliflower and topped with a Parmesan cheese sauce. The result is real good!
Roasted Stuffed Cauliflower with Beef
In a large bowl, combine ground beef, onion, garlic, tomato paste, tomato, egg, pepper flakes, oregano, basil, sage, pepper & salt until well incorporated. Set aside.
Remove the whole stem from the cauliflower making sure to leave the head fully intact. In a large pot, boil cauliflower for 8-10 minutes until fork tender. Remove from the boiling water & place on paper towels to drain for a few minutes then carefully remove any remaining stem to make space for the filling.
Preheat oven to 400 F. Fill the head of cauliflower with ground beef mixture making sure to press the filling into the head. Place inverted head of cauliflower on a buttered, foil lined baking sheet; cover with another sheet of foil & bake about 30 minutes or until beef is cooked through.
In a saucepan, melt butter add flour, stirring until light brown, about 2 minutes. Stir in milk & allow to thicken, about 5 minutes. Add grated cheese, salt & pepper & mix until fully incorporated & thickened.
Adjust heat to broil. Remove foil from stuffed cauliflower & cover with cheese sauce. Broil about 5 minutes or until lightly browned. Garnish with fresh parsley.