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.
Stuffed Pork Medallions w/ Cabbage & Apples
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.
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.
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.
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
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.
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.
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.
Today, March 21st, our family honors the memory of my father. He passed away at the age of 92, sixteen years ago. As a teenager, I never realized what a special privilege growing up as a farmer’s daughter really was. Coming home on the school bus and having to do ‘chores’ seemed so boring as opposed to being able to spend after school hours with your friends. As I look back on those times now, it all comes clear as to how treasured and valuable those life lessons were.
To be a successful farmer takes a tremendous amount of strength and courage. I think back to those days with great admiration and appreciation of the special man he was.
If you follow my blog, you’ve probably noticed I love ‘all things stuffed’. I have always been under the impression that ‘cordon bleu’ was a French invention. It seems it actually originated in Switzerland as a schnitzel filled with ham and cheese. The first reference to it in a cookbook came in 1949.
Thrift is often the best catalyst for for culinary invention and as the story goes, this meal originated in a restaurant in Brigg, Switzerland, when two large bookings turned up and the cook did not have enough portions to serve everyone.
The resourceful lady came up with the idea of making schnitzels and filling them with ham and cheese, ensuring there was enough to accommodate both groups. The restaurant owner was delighted with the cook’s creation and offered her ‘Le Cordon Bleu’ (the blue ribbon) used in France to recognize an excellent cook.
Being extremely modest, the cook said she did not need a blue ribbon, but suggested instead that it would be the ideal name for her invention.
Stuffing pork chops elevates them from ordinary to a special meal. It would have been a meal my Dad would just have loved.
SPECIAL MEMORIES OF OUR WONDERFUL FATHER TODAY
Pork Chops Cordon Bleu
Slice pork chops horizontally throughout the middle. Insert a slice each of cheese & bacon. Seal edges with a toothpick.
On a plate, whisk together egg & milk. On a separate plate, combine Panko, salt & pepper.
Season pork chops with extra salt & pepper, then lightly dust in flour. Dip in egg mixture. Immediately dip into Panko, pressing into pork chops.
In a skillet, heat oil & brown pork chops on both sides until golden. Transfer to a baking pan with a rack & continue baking until cooked, approximately 30-40 minutes.
Nice to serve with a steamed green vegetable, French fries, mashed potatoes or rice.
The art of stuffing shouldn’t be reserved just for holidays. Stuffed foods let you combine different textures and flavors in every bite. They offer a unique presentation with one food acting as the dish for serving the other ingredients.
Stuffed mushrooms or peppers are probably some of the most common along with a basic sandwich or burger. One of my favorites is clam chowder being served in a bread bowl.
Stuffed foods appear in almost every culture. The options of ‘food inside of food’ is virtually limitless. Any food that can be wrapped around other foods such as large leaves, pasta or pizza dough can also make amazing delicacies.
Basic rice isn’t quite so basic when its shaped and stuffed. These rice and potato balls are a meal all in one …. rice, potatoes, chicken & cheese.
Rice & Potato Balls
In a food processor, place cooked potatoes & (cooked) rice; process for a few seconds then add salt & pepper to taste. Add parmesan & beaten egg; process a few more seconds. Do NOT over process or the mixture will turn into paste. This can also be done with a mixer if you wish. Set aside.
To a large saucepan, add ground chicken & cook for 5 minutes or until the water is absorbed. Add onions & garlic; cook for 5-8 minutes or until onions are soft. Add spices & cook for another 5 minutes. Turn off heat, add the cilantro & set meat aside to cool.
Have a bowl of cold water nearby. Handling with moistened hands, take a small amount of potato/rice mixture & shape it into a round ball. Hold the ball in one hand & hollow it with the thumb of the other hand. Fill with some chicken filling & close opening. Lay filled balls on a large tray as they are made & flatten slightly.
Place flour in a dish, beaten egg in another & the panko crumbs on a flat plate.
Preheat oven to 350 F. & line a baking sheet with parchment paper.
Roll each ball into the flour then dip into the egg & finally coat with panko bread crumbs. Place on baking tray, lightly spray with cooking oil & bake until golden, about 20 minutes.
If you prefer, heat a combo of oil & butter in a skillet & pan fry balls instead. Alternately they could be deep fried as well.
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.
Parmesan Baked Scallops over Egg Noodles
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.
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.
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.
As I mentioned in the previous blog, new year’s eve food = finger food. I thought I’d post one other recipe for the occasion. Meatballs seem to check all the right boxes. Crispy, savory, spicy and can be eaten in a single bite. These lemon chicken meatballs are kind of an interesting blend of chicken and bacon. The lemon sauce is a bit unusual in that it uses lemon jelly powder but rounds out nicely with some garlic and ginger spice.
The idea of being able to do some of the prep work ahead of time always appeals to me. These meatballs can be made anytime and frozen raw or cooked. Just perfect when you are ready to serve them.
I’ve probably said this before, but deep fried food never appeals to me. Baking these little morsels still achieve’s a great taste. Hope you give them a try!
Lemon Chicken Meatballs
Preheat oven to 350 F. Fry bacon until crisp & drain on paper towel. Crumble & set aside.
To skillet, add onions & garlic. Saute & remove with a slotted spoon. In a large bowl, combine bacon, onions & garlic with remaining ingredients; mix well.
Form into 1-inch size meatballs & place on a parchment lined baking sheet. Bake for 15-20 minutes.
In a small saucepan, combine dry jelly powder & cornstarch. Add broth, dressing, garlic & ginger; stir until jelly powder is dissolved.
Cook over medium heat for 3 minutes or until sauce is thickened, stirring frequently. Pour over meatballs & stir to coat. Serve with picks.
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!
Coquilles St. Jacques
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.
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.
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.
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.
Grate cheese & place in a small dish. Add Panko breadcrumbs, parsley & melted butter. Combine well.
Assembly & Baking
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.
I think sometimes there’s a slight misconception that the main focus of the meal can’t be made using vegetables. A humble vegetable can turn into a gourmet meal with just a little stuffing.
Onions are the ‘workhorses’ of the kitchen and the foundation of so many dishes across the globe. Sometimes its easy to forget how delicious they really are. We tend to under value anything we have perennial access to. As far as red, white and yellow onions, they are generally interchangeable.
Yellow are the driest, good for long cooking. Red onions are faintly sweeter, good for caramelization and when you need a boost in color. White onions are highest in water content and the mildest, good choice for a raw garnish. When it comes to stuffing onions, all three will work.
Because of their layered structure, onions are really easy to hollow out with a spoon. Just keep spooning until you have a good sized cavity. To make use of the onion pulp, I chopped it and then froze it for uses later on. I preferred to bake these stuffed onions but they can also be cooked on the BBQ as well. Great little sweet/savory summer meal!
Bacon Meatball Stuffed Onions
Cut off the tops & bottoms of the onions & remove the exterior skin. With a spoon, hollow out onions to within about 2-3 outer layers. Set aside. Chop onion pulp & freeze for other uses later.
In a large bowl, combine ground beef, parsley, mushrooms, bread crumbs & all of the spices. Mix well with your hands. Preheat oven to 425 F. Stuff onions with meat mixture; wrap the onion meatballs with 3 strips of bacon each. Secure bacon with toothpicks to keep it from unraveling during cooking.
Place in a baking dish & bake for 40 minutes or until cooked through. Remove from oven & serve with BBQ sauce. Onions can be cut in half to make 4 servings if you wish after baking them.
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.
Salmon Stuffed Portabella Mushrooms
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.
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.