Pork Tenderloin Stuffed with Sun-Dried Tomatoes

I was feeling a bit creative. I took a one-pound portion of pork tenderloin and sliced into it, "unwrapping" as I went, so that I was left with a flat sheet of meat. I spread some tomato paste over the surface then positioned reconstituted home-dried tomatoes in a single layer across the sheet. I carefully rolled the tenderloin back into its original shape. Now to the pan. I spread a layer, about a half-inch thick, of pesto mixed with bread crumbs onto a baking pan. This would serve as the bed for the meat. I placed the meat on the pesto bed then used the remained of the pesto-crumb mixture to completely enclose the tenderloin (see photo). Then into the oven for 30 minutes.


I should have used skewers to hold the meat's shape because it kind of came apart during baking. And a few more minutes in the oven would have been better. But, Susie and I both loved the finished product. I served it with falafel that I made from scratch. (I'll save that for another time.) Some lettuce, pico de gallo, hummus, tahini and yogurt finished off the plate.

I learn most effectively from my mistakes, or seeing something I could do differently. This was no exception. But as I said already, it was a delicious meal.


Bon appétit!

Venison Chili

One of my Special Olympics bowlers is a hunter and got a deer this year. He gave me some of the meat. (Thank you Richard). I thought I'd try my hand at venison chili. So I did a quick Google search and as it turned out, decided upon the first recipe that I chanced upon. Who wouldn't have? This one had bacon in it! I picked up the few ingredients I didn't have, on hand, including the bacon, and got to it.

The liquid ingredients, onion, garlic and seasonings went into a pot to reduce. So simple! I diced the bacon and fried it, then sautéd the venison cubes in the bacon fat. (Mmmm!) Here's where I departed from the recipe. I drained the grease and liquids from the meat before adding it to the simmering pot. Half an hour later, it was ready to eat.

Pictures of chili just don't have the aesthetic quality of other foods. But in the interest of full disclosure, I decided to add one anyway.

Bon appétit!

Fusion Cuisine

Does anybody NOT like puff pastry? I didn't think so. I picked up some puff pastry shells on the way home from work today. I was feeling a bit mischievous as well. That's where the filling for the shells comes into play. Puff pastry smacks of fine cuisine. To me at least. And I love dichotomies. Contrasts. Things that might make the casual observer look twice. Or more.

Back to the filling. Delicate pastry, meet the trailer park. Frozen green peas and diced Spam. (I just watched that Monty Python's Flying Circus episode again). Not just plain old Spam either, but Hickory Smoke Spam. Some diced onion as well. Served on a bed of macaroni and cheese. From a box. Not even a national brand. I used a little extra grated cheddar cheese to augment the powdered version that comes in the box.

The side dish, zucchini stuffed with rice, came from a can. It's a product of Bulgaria that I picked up at Foti's Greek Deli in Portland. A great little place to eat as well as a small grocery store where you can pick up a few hard to find items for Greek cooking, such as pastitsio, a straw-shaped pasta. For the record, I had a gyro. I almost always have a gyro when the opportunity presents itself.


Bon appétit!

Fried Green Tomatoes

There were a few tomatoes still on some of the lingering vines. Unlikely that they would ripen at this point. What to do? Fried green tomatoes! Yeah, that's the ticket. I have a wonderful little book called the Too Many Tomatoes Cookbook so I looked up the recipe for the Southern staple. Another incredibly simple recipe! Just like I love 'em. Slice unripe tomatoes into quarter-inch slabs. I used one of those cheap plastic mandolin-type slicers and it was a breeze. Dredge the slices in seasoned crumbs. I just used some store-bought bread crumbs already seasoned. Then fry the slices in vegetable oil on medium-high heat for about four minutes per side, or until nicely browned. Drain on a paper towel and serve with your choice of condiment. We used a little barbecue sauce, though I ate several without anything. Very tasty! I may need to see the movie now.

Bon appétit!

Halloween Cookies

I bought a cookie press thinking ahead to the Christmas cookies I make every year. Lo and behold there was a pumpkin template. With Halloween just around the corner, I was off to the races. I made three batches: one following the recipe that was on the back of the cookie press packaging, one substituting lemon extract for the vanilla and almond extract, and one using maple flavoring. To color the dough I used equal parts of red and yellow food colorings. Somewhere between 1/2 tsp. and a full tsp. They came out of the oven warm and yummy. Susie decorated them with cheery little faces and stems. Little do the happy little cookies know of their fate. I do know. And I know I love my new cookie press.

Bon appétit!

Chicken with Sage & Walnut Pesto

Susie gave me a new cookbook recently. Pestos, Tapenades & Spreads. I made a batch of the Sage & Walnut Pesto. OK, OK. A double batch. I took a couple chicken breasts, dried them well with a paper towel, then spread a thin layer of the pesto on them. Into an olive-oiled pan and into a 350-degree oven for about 20 minutes. About 10 minutes into the baking I thought I could add some reconstituted Italian heirloom tomato slices. A few minutes before removing from the oven, I laid a thin slice of provolone on top and let it melt.


I served the chicken with some domathakia. Dolmas. Canned dolmas. Canned? Yes. Canned. I found them at a Greek deli & grocery in Portland and had to try them. They are delicious.

Bon appétit!

Pulled Pork with Polenta

This will serve two: me and Susie. Take a half pound of pork tenderloin and cut it into 3-4 inch pieces. Boil it in salted water for 15 minutes or until cooked through. Remove the meat and discard the water. When the meat is cool enough to work with, use a fork and shred it into threads. Return the meat to the pan and heat with some mojo chipotle marinade and some pico de gallo.

For the polenta, empty a tube of prepared polenta into a sauce pan and add milk while mashing until smooth but not too thin. Add some thyme, rosemary, thinly sliced leek, and grated manchego cheese, stirring until well incorporated.

To serve, place some of the polenta on a plate and top with the pork. That's all there is to it!

I am serving some mixed vegetables and a side salad with the entree. Just some frozen mixed vegetables to which I add some reconstituted dried tomatoes that I prepared earlier. I am also throwing in a couple cubes of the frozen basil puree.

Bon appétit!