Ingredient: soy sauce

Beef Stroganoff w/ Barley Risotto

Beef Stroganoff is a perfect dinner party dish – inexpensive and easy to prepare yet rich and luxurious. History reveals a simple but elegant dish of steak meat sautéed with onion and cooked in a sauce of sour cream, seasonings and usually, mushrooms.

This dish was invented sometime in the early 1800s and had its North American heyday in the 1950s and 1960s.

The best cuts of beef for stroganoff are tender, juicy cuts such as:

  • boneless rib eye
  • boneless sirloin.
  • sirloin steak tips.
  • beef tenderloin.

In researching beef stroganoff, I’ve seen recommendations for all sorts of things to serve it with, including kasha, egg noodles, French fried potatoes, rice, mashed potatoes with chives, wild rice, and the leftovers on buttered toast points.

Since Brion & I always enjoy risotto, it seems like a good choice to pair with our stroganoff. I’ve made risotto from rice, couscous, orzo and they were all good so today I’m using barley.

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 Beef Stroganoff w/ Barley Risotto
Votes: 1
Rating: 5
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Course Main Dish
Cuisine European
Keyword barley risotto & beef stroganoff
Servings
- 6 SERVINGS
Ingredients
Beef Marinade
Mustard Sauce
Barley Risotto
Course Main Dish
Cuisine European
Keyword barley risotto & beef stroganoff
Servings
- 6 SERVINGS
Ingredients
Beef Marinade
Mustard Sauce
Barley Risotto
Votes: 1
Rating: 5
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Instructions
Beef - Marinade
  1. In a large zip-lock bag or glass dish, whisk together oil, soy sauce & Montreal Steak Spice. Add cubed steak & marinate in refrigerator for 2 hours.
Mustard Sauce
  1. In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in chicken stock and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 3-5 minutes. Reduce heat; simmer, uncovered, 5 minutes.
  2. Meanwhile, cut tomato into thick strips. In a large skillet over medium-low heat, cook tomato until softened, 3-5 minutes. Stir into mustard sauce; add salt, liquid smoke & sour cream.
  3. In same skillet, melt 1 tablespoon butter over medium-high heat. Drain beef using a strainer, discarding marinade. Add sliced onion & mushrooms to pan; cook and stir until onion is softened. Add beef & cook until meat is no longer pink, 6-8 minutes. Add mustard sauce; reduce heat to low and simmer, uncovered, until slightly thickened. Keep warm until serving.
Barley Risotto
  1. Bring water to a boil in a large saucepan. Reduce heat to maintain simmer. In another large saucepan, melt butter over medium heat. Add chopped onion & salt. Cook and stir until liquid evaporates. Add barley; toast in pan.
  2. Stir hot water into barley 1 cup at a time, waiting until liquid has almost absorbed before adding more. Cook until barley is softened but still slightly chewy, 15-20 minutes; stir in parsley. Serve immediately with beef.

Garlic Bread Meatball Bombs

HAPPY LABOR DAY!

Although, we have not officially reached the first day of fall (Sept. 23), this part of the year often begins with a tinge of melancholy. Even so, there are many ways to appreciate Canada’s most sentimental season.

Part of our country’s appeal is its four season’s: Winter, Spring, Summer & Fall. We are entering the season of the fall harvest and the leaves on the trees begin their transformation to stunning shades of orange, red and yellow.

Labor day week-end gives us an opportunity to enjoy family and friends before summer is officially over. I remember as a kid, once we arrived at the Labor Day week-end all those ‘lazy, hazy, crazy days of summer were gone’. Back to school for another year. So, whatever your choice of relaxation is, you know good food will play a big part in the week-end gatherings.

Meatball bombs are a round homemade ‘hot pocket’. They have everything in them you need to make a great tasting meal. Serve two bombs per person. That means each person gets two meatballs, two dinner rolls, lots of sauce, and some gooey, cheesy goodness. Serve these with a simple side salad to round out the entire meal.

Speaking of Hot Pockets, I’m sure most everyone has tried them at some time since they have been around for over 40 years.

Probably the one lasting memory if you have,  is you know that the first bite of the microwavable, molten-in-the-middle meal will burn at least three layers clean off the roof of your mouth.

The frozen creations known as Hot Pockets were created by two Jewish Iranian brothers Paul and David Merage, who immigrated to the United States from Tehran. In 1977, the Merage brothers founded Chef America Inc. and set out to create a portable sandwich whose dough would actually retain its crispness after a few minutes in the microwave. Their creation, which debuted in 1980, was called the Tastywich, but it didn’t last long with its original name. By 1983, after some recipe tweaking, the Tastywich had a new name and Hot Pockets officially hit the market.

History aside, if you’re looking for some flavorful garlic bread meatball bombs, this is just the dish for you! And, you have the choice to use a lot of prepared ingredients from your grocery store, or you can make them all from scratch. There are options for both types in this recipe.

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 Garlic Bread Meatball Bombs
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword garlic bread meatball bombs
Servings
Ingredients
Dinner Rolls
Meatballs
Garlic Butter
White Sauce
Course Main Dish
Cuisine American
Keyword garlic bread meatball bombs
Servings
Ingredients
Dinner Rolls
Meatballs
Garlic Butter
White Sauce
Votes: 1
Rating: 5
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Instructions
Dinner Rolls
  1. Dissolve yeast & sugar in lukewarm water & allow to sit a few minutes until frothy. Add oil, salt, & 2 1/2 cups flour, beat until smooth. Stir in enough remaining 1/2 cup flour to form a stiff dough..
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning to grease the top. Cover: let rise in a warm place until doubled, about an hour.
  3. Punch down the dough. Divide the dough into 18 pieces. Pinch the ends of each dough piece together in the center. Place seam side down. Use the palm of your hand to gently roll each dough ball until smooth and round.
  4. Place the dough balls in a parchment lined baking dish. Cover & allow rise until doubled in size, about 30 minutes.
  5. Preheat the oven to 350F.
  6. Lightly brush with egg wash. Bake until golden brown, 20-25 minutes. Remove rolls to a wire rack.
Meatballs
  1. Preheat oven to 350 F.
  2. In a large bowl, combine all ingredients for the meatballs & mix well. Divide mixture into 18 meatballs & place on a foil lined baking tray. Bake 35 minutes or until meatballs are cooked through. Remove from oven & set aside.
White Sauce
  1. In a saucepan, cook butter & flour until bubbly. Slowly add broth & cream; boil for a FEW minutes, add soy, salt & pepper. Set aside.
Assemble & Bake
  1. Hollow out the top of each roll with a sharp knife. The hole will need to be slightly bigger than the meatballs, but not so deep that you puncture the bottom.
  2. Set the rolls into a 9×13" baking pan which has been coated with non-stick cooking spray. Set aside.
  3. Whisk together garlic butter ingredients. Using the back of a teaspoon, liberally smear the holes of the dinner rolls with the garlic butter. Use all of the butter evenly into each dinner roll.
  4. Spoon about a tablespoon of the prepared sauce into each of the hollowed out dinner rolls. Place a cooked meatball into each hole. Top each meatball with the remaining sauce mixture. Evenly distribute the cheese over each of the dinner rolls. Sprinkle on the Italian seasoning.
  5. Bake for 10-12 minutes, or until the cheese is melted and bubbly. Remove from oven.
  6. Using a sharp knife, slice between each dinner roll. Garnish with parsley if you wish.
Recipe Notes
  • For a QUICK & EASY meal use:
  • 12 (store bought) dinner rolls
  • 12 frozen meatballs, cooked
  • FOR SAUCE: 
  • 1/2 cup dried tomato paste
  • 2 cups marinara sauce
  • 1 Tbsp olive oil
  • NOTE: I found for the original recipe it was easier to make the meatballs & sauce first, then the rolls. Just a suggestion!

Stuffed Onion Rings

Onion rings first made their appearance in an ad for Crisco in a New York Times magazine that was published in 1933. The advertisement included a recipe for onions that are sliced, dipped in milk, dredged in flour, and then deep-fried.

With the expansion of fast-food restaurants in the 1950s and 1960s came the inclusion of the onion ring. As our society has evolved, and so has the onion ring.

Onion rings in their most basic form are cross-sectioned onions cut into ‘rings’ that are then coated in a batter, then fried. Simple, but within this, there are variations such as beer batter, tempura batter, pancake batter, onion strings, or even the ‘onion bloom’ where the whole onion is cut into ‘petals’ battered and fried whole. All of which are usually accompanied by a dipping sauce or rémoulade.

But the thing is, not all ‘alliums’ are created equal. Leeks may be delicious in a soup or braise, but good luck trying to turn them into onion rings. Shallots make a beautiful crunchy topping when fried, but their tiny frame and shape will make it nearly impossible to yield a ring suitable for dredging and battering. If you want onion rings, bigger tends to be better. White and yellow varieties are decent picks, but for optimal onion rings, go for sweet onions. These kinds don’t have as strong of a sulfuric taste and frying them brings out their caramelly aromas. If you’re short on sweet onions, you can tamp down the potency of other types by soaking the sliced rings in ice water. 

Onion rings aren’t just sides for hamburgers—they pair well with beef, chicken, and seafood. There are many takes on onion rings nowadays, including variations of ‘stuffed’ onion rings. Today I’m making a pork/shrimp filling to place inside the rings then frying them. Served with rice they make an interesting entrée for our supper.

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 Stuffed Onion Rings
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword stuffed onion rings
Servings
Ingredients
Onions
Stuffing
Course Main Dish
Cuisine American
Keyword stuffed onion rings
Servings
Ingredients
Onions
Stuffing
Votes: 1
Rating: 5
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Instructions
  1. Combine all stuffing ingredients & set aside for 15 minutes.
  2. Lightly dust onion rings with flour. Place the onion rings on a flat surface & divide filling evenly between them, filling the inside of the rings. Smooth out filling.
  3. Heat a non-stick skillet; add some oil for shallow frying the rings. Brush sides of the rings with beaten eggs. Carefully place rings in skillet & fry until filling is cooked & golden brown.
  4. Top with grated cheese of choice & serve on a bed of rice.

Chinese Char Siu Pork Meatballs

The meatball is a food that transcends cultures. Char siu pork meatballs, are one of the most popular pork dishes in Chinese/Cantonese cuisine and one of the most ordered dishes in restaurants.

They are full of all the flavors we love in Chinese food takeout. Salty, sweet, smoky, charred edges with juicy tender pork inside. Todays recipe was inspired by Chinese char siu with the use of 5-spice powder giving them that unmistakable flavor. This is a blend of star anise, fennel seeds, Sichuan peppercorns, cloves, and Chinese cinnamon.

Char siu, loses something in its basic English name, barbecued pork. This sweetly marinated and basted meat has become a symbol of comfort food in Cantonese cuisine and means so much more than just barbecued or roasted meat.

The traditional dish is made from seasoned boneless pork. The pork is covered in a sweet, savory glaze and placed on wooden skewers or forks over low heat. It’s cooked until tender but not falling apart. The use of the skewers changes how the meat cooks. It should heat slowly and evenly from all sides. The char siu marinade is very distinctive in its flavor. Many cuts of pork can be used in char siu such as neck meat, pork belly and pork butt. Just about any lean boneless cut will work but I like pork tenderloin the best.

Meatballs are one of those creations that can be used in many different applications. The flavor profile can be varied with different spices or sauces. When they are paired with rice or noodles, they make a good main course. Alternatively, they are perfect as an appetizer or even just a snack. You can also make them in bulk and freeze them for use later. What’s not to love about something so versatile?

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 Chinese Char Siu Pork Meatballs
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Chinese
Keyword Chinese pork meatballs
Servings
MEATBALLS
Ingredients
Meatballs
Sweet & Spicy Sauce
Course Main Dish
Cuisine Chinese
Keyword Chinese pork meatballs
Servings
MEATBALLS
Ingredients
Meatballs
Sweet & Spicy Sauce
Votes: 1
Rating: 5
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Instructions
Meatballs
  1. In a large bowl, combine pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder & pepper. Mix well. Divide mixture into 20 pieces & roll into balls.
  2. in a skillet, heat oil. Fry meatballs in batches. Cook without moving for about 2 minutes or until the bottoms are cooked through. Use a spatula to carefully rotate the meatballs to cook on the other sides. Remove from skillet to paper towel.
Sauce
  1. In a small bowl or measuring cup combine all your sauce ingredients except the water and cornstarch. Pour your sauce mix in the skillet heat over medium low heat.
  2. Meanwhile, combine the cornstarch and water in a small bowl and pour in the skillet while stirring continuously. When the sauce begins to thicken add the meatballs back to the skillet and allow it to cook over low for 3-4 minutes, until they are coated.

French Dip Tortilla Roll Ups

The French dip sandwich is on menus across North America and beyond, from delis to upscale restaurants, served as it was originally conceived or with some variants. For instance, cheese might show up on the thinly sliced beef; some might be smeared with mustard or horseradish. It has also provided inspiration for other cultural dishes.

Although the French Dip Sandwich is not French, (the name referring to the kind of bread used to make the sandwich, a French baguette, rather than its origin), the inventor, Philippe Mathieu was.  In 1918, Philippe owned the still existing delicatessen and sandwich shop called Philippe the Original in Los Angeles.

According to the story at the restaurant, Philippe was preparing a sandwich for a policeman and accidentally dropped the sliced French roll into the drippings of a roasting pan.  The policeman liked the sandwich and came back the next day with some friends to order the sandwich dipped in the meat pan.  As they say, and the rest is history.

However, there is a second theory that the sandwich was created in 1908 at Cole’s P. E. Buffet in LA, possibly for a customer with sore gums, who requested that the crunchy bread be softened with meat juice. For what it’s worth, the controversy remains unresolved.

The classic French dip is a sandwich traditionally consisting of sliced roast beef, served on French bread, and eaten au jus (‘with juice,’ referring to the flavorful drippings of the meat left over from roasting). The juice is commonly served on the side in a small dipping bowl.

These French dip tortilla roll ups put an interesting Mexican spin on the classic.

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 French Dip Tortilla Roll Ups
Votes: 1
Rating: 5
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Course Lunch, Main Dish
Cuisine Mexican
Keyword French dip tortilla roll ups
Servings
Ingredients
Course Lunch, Main Dish
Cuisine Mexican
Keyword French dip tortilla roll ups
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 425 F.
  2. Lay out 4 tortillas on a work surface. Distribute shredded provolone cheese evenly over each of the tortillas. Place thin slices of roast beef evenly over the cheese, then sprinkle the French-fried onions on top.
  3. Roll up each tortilla tightly & place seam side down in a greased baking dish. Brush the remaining oil over the tops of the roll-ups.
  4. Bake about 10-15 minutes, until roll-ups are browned.
  5. While the roll-ups are baking, combine the beef consommé, water, soy sauce, onion & garlic powder in a saucepan over medium heat. Cook until warmed through.
  6. Slice roll-ups in half & serve with warm sauce for dipping.

Sweet & Sour Pineapple Chicken Balls

Chicken balls aren’t authentic Chinese food but they were probably inspired by Chinese sweet and sour pork. The pork is replaced with chicken, it’s battered instead of breaded and the sauce is sweeter but its in the same ball park. These sweet and sour pineapple chicken balls are a type of modern Chinese food served in Canada, Ireland, United States and the UK as a staple of Chinese take-out. Due to their vast popularity among the masses, they have become linked unwilling to Chinese cuisine, for better or worse. They are largely unheard of in China, depending on the recipe and referred name.

Here in Canada, in our province of Alberta, many of the Chinese dishes that are served in small-town Chinese restaurants have a distinctly Canadian twist. Chinese Canadian food evolved over the decades and has developed into a its own unique cuisine. Some dishes that are unique to Canada and Alberta include ginger beef, cabbage chow mein & sweet and sour chicken balls. Across Canada, Chinese Canadian food has evolved from recipes that were created using the ingredients that were available to the restauranteurs decades ago.

The chicken balls we prefer are dipped in a light batter then baked in the oven as opposed to deep frying them. Brion & I enjoy them served over rice with the tangy pineapple sauce.

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 Sweet & Sour Pineapple Chicken Balls
Votes: 2
Rating: 5
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Course Main Dish
Cuisine American
Keyword sweet & sour pineapple chicken balls
Servings
Ingredients
Chicken
Chicken Batter
Pineapple Sauce
Course Main Dish
Cuisine American
Keyword sweet & sour pineapple chicken balls
Servings
Ingredients
Chicken
Chicken Batter
Pineapple Sauce
Votes: 2
Rating: 5
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Instructions
Chicken
  1. Preheat oven to 400 F. In a food processor, chop chicken meat with seasoning, JUST until it is a roughly ground texture. Divide into 12-16 portions. Wet hands & roll into balls. Bake for 15-20 minutes. Do not overbake. Remove from oven & cool slightly on paper towels until batter is ready.
Sauce
  1. In a medium saucepan, combine brown sugar & cornstarch. Stir in pineapple with juice, Zesty Italian dressing, (soy sauce), & minced garlic. Cook & stir over low heat until thickened. Set aside & keep warm.
Batter
  1. In a bowl, combine all batter ingredients; beat until smooth. Add chicken balls; stir until covered well with batter.
Baking or Frying
  1. Line a baking sheet with parchment paper & place a wire cooling rack over it. Lift chicken balls out of batter with a fork & place on wire rack. Bake at 400 F. for about 10-15 minutes. Remove from oven to a serving plate. Alternately, you could cook battered chicken on a griddle with oil or deep fry it in a pot of oil.
Serving
  1. When chicken balls are cooked in your preferred choice; pour pineapple sauce over them & serve with steamed rice.

Portobello Pasta Casserole w/ Crumb Crust

It seems the Portobello mushroom got its name in the 1980’s during a marketing effort to glamorize and hopefully sell, a mushroom that was often discarded. The Portobello mushroom is a mature form of the common mushroom known by various names: button mushroom, white mushroom or cremini mushroom.

It appears that ‘Portobello’ was the original name invented but from what I understand there is no right spelling …. Portabella, Portobella??

The mushrooms cap can be up to 6-inches wide (15 cm). Some will have smooth caps while others will have caps that slightly wrinkled.

This savory casserole combines sautéed Portobello mushroom slices, onion & egg noodles and is topped off with a buttery crumb mixture and Parmesan cheese. Brion & I really enjoy the rich, strong flavor you get from Portobello mushrooms so I think this casserole will be a keeper!

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 Portobello Pasta Casserole w/ Crumb Crust
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword portobello casserole w/ crumb crust
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword portobello casserole w/ crumb crust
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 450 F. In a pot of salted, boiling water cook noodles according to package directions. Drain, rinse & set aside.
  2. In a large skillet, heat olive oil over medium heat. Add onion & sauté until slightly browned. Add water & mushrooms; cover & simmer for 10-12 minutes until mushrooms have given off a considerable amount of liquid. Remove to a bowl & set aside.
  3. In the skillet, melt 3 Tbsp butter; add flour & cook until frothy. Slowly add vegetable broth, stirring constantly as it thickens. Add salt, soy sauce & dried savory; simmer for an additional 5 minutes. Add mushroom mixture & cooked noodles; toss to mix well.
  4. Place mushroom/noodle mixture in a lightly greased shallow baking dish, cover evenly with the crumbs & top with the cheese. Drizzle with butter & bake until lightly toasted. Serve immediately.

Herbed Seafood Crepe Cake

Crepes hail from the Brittany region of France and can be served either sweet or savory. While savory crepes are traditionally made with buckwheat flour, this particular recipe calls for wheat flour.

In North America, pancakes are a breakfast time staple best served with a large helping of syrup. However, crêpes — the humble French pancake’s ‘skinny‘ cousin — come in both sweet and savory form and can be enjoyed any time of the day. Crepes differ from typical North American pancakes in that they don’t contain a leavening agent causing the batter to rise, hence the flat outcome.

Around 2001, Emy Wada, a Japanese pastry chef who had studied in France, introduced a ‘mille crepe cake’ at her New York city bakery. The word mille means ‘a thousand‘, and while there really aren’t a thousand crepes, it might seem like it! 

Crepes have become a favorite, sweet or savory delicacy all over the world. Made with just flour, sugar, salt, milk, eggs and butter, its simplicity is transcended by its versatility. A crepe can be used as a wrap or even stacked to create an elevated dessert or entrée.

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 Herbed Seafood Crepe Cake
Votes: 2
Rating: 5
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Course Main Dish
Keyword herbed seafood crepe cake
Servings
Ingredients
Herbed Crepe Batter
Filling
Tomato-Onion Sauce
Course Main Dish
Keyword herbed seafood crepe cake
Servings
Ingredients
Herbed Crepe Batter
Filling
Tomato-Onion Sauce
Votes: 2
Rating: 5
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Instructions
Crepe Batter
  1. In a bowl, whisk together dry ingredients. In another bowl, whisk together eggs & milk. Stir wet ingredients into dry ingredients then whisk in melted butter. Batter should be runny. Place in refrigerator while preparing the filling & sauce.
Filling
  1. In a large skillet, sauté shrimp in olive oil for several minutes. Add zucchini, green onions & garlic; stir-fry for several minutes. Add mushrooms & sauté over medium-high heat until mushrooms release their liquid & soften, about 5-6 minutes. Add ginger, soy sauce & water; cover pan & cook on low heat for several minutes or until cooked. Set filling aside. Grate cheese.
Sauce
  1. Sauté minced garlic & onion in butter. Add crushed, undrained tomatoes (& water, if using). Bring to a boil, reduce heat, simmer uncovered 15 minutes. Place in a food processor & puree. Reserve for serving with crepe cake.
Cooking & Assembly
  1. Using a large nonstick skillet or crepe pan, add a small amount of butter over medium-high heat. Pour about 1/4 cup crepe batter onto skillet & form a circle with the bottom of cup or swirl it around the crepe pan so it flattens out. Cook 30 seconds on the first side or until it firms up, then carefully flip the crepe & cook for another 15-20 seconds. Repeat until all batter is used.
  2. Place a crepe on a large serving plate, top with a portion of the shrimp filling & some of the grated cheese. Continue with remaining crepes, filling & cheese.
  3. When ready to serve, place entire crepe cake in microwave & heat only until warm & cheese has melted. Slice & serve with warm tomato-onion sauce.

Grilled Korean Chicken Tenders

Despite the similarities in Asian cuisines, there are marked differences. Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.

Korean food is bold, unique and well worth exploring. Strangely enough, it never has achieved the stature of Chinese food in North America and in recent years has been overtaken by Thai and Vietnamese.

Korean cuisine is largely based on meat, rice, vegetables and seafood. Dairy is fairly absent from the traditional diet.

The key ingredients needed in Korean cooking are garlic, fresh ginger, green onions, sesame seeds and oil, rice vinegar, brown sugar, soy sauce, dried red chilies and hoisin sauce. Each contributes to the oriental rule of five flavors: sweet, hot, sour, salty and bitter. Traditionally, Koreans also have tried to adhere to an arrangement of five colors in their meals: red, yellow, green, white and black.

Balancing flavor is both science and an art. The five taste elements build our overall perception of flavor. When each element is perfectly balanced, not only on the plate, but across the entire meal, its just amazing!

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 Grilled Korean Chicken Tenders
Votes: 4
Rating: 5
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Course Main Dish
Cuisine Korean
Keyword grilled Korean chicken tenders
Servings
Ingredients
Course Main Dish
Cuisine Korean
Keyword grilled Korean chicken tenders
Servings
Ingredients
Votes: 4
Rating: 5
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Instructions
  1. Place chicken tenders in a Ziploc bag. In a bowl, combine all marinade ingredients except green onion. Reserve 1/4 cup of the marinade & transfer the rest to the Ziploc bag with chicken. Refrigerate & marinate for at least an hour.
  2. Over medium heat, grill the chicken tenders for 2-3 minutes or until they no longer stick to the grill. Turn the chicken, spoon reserved 1/4 cup marinade over tenders & grill an additional 2-3 minutes or until cooked through. Serve over rice & garnish with green onion.

Sage-Dijon Pork Tenderloin w/ Pistachio Couscous

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.

Print Recipe
 Sage, Dijon Pork Tenderloin w/ Pistachio Couscous
Votes: 2
Rating: 4.5
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Course Main Dish
Cuisine American, Middle Eastern
Keyword sage-Dijon pork tenderloin w/ pistachio couscous
Servings
SERVINGS
Ingredients
Pork Tenderloin
Pistachio Couscous
Course Main Dish
Cuisine American, Middle Eastern
Keyword sage-Dijon pork tenderloin w/ pistachio couscous
Servings
SERVINGS
Ingredients
Pork Tenderloin
Pistachio Couscous
Votes: 2
Rating: 4.5
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Instructions
  1. 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.
  2. Preheat oven to 350º. Spray an 9” x 13” baking dish with cooking spray.
  3. Using a knife poke several holes in the tenderloin about a half-inch deep so marinade can penetrate.
  4. In a small bowl whisk together the shallots, garlic, soy sauce, mustard, honey, juice, sage, salt and pepper, and olive oil.
  5. Pour the marinade over the tenderloin.
  6. Bake uncovered for 45 minutes basting every 10-15 minutes.
  7. Transfer the tenderloin to a large cutting board and allow them to rest for 10 minutes before slicing.
  8. 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.