Upon Request: Island Pork Tenderloin

Last week Ms. Meghan asked a a student to assist her in an "illegal act", getting past the school's blog blocking softwear to access A Dish To Pass (On) for the Island Pork Tenderloin recipe. The student was able to unblock the site but then I did not even have this favorite posted. So here it is. It is easy, quick ,very good and very popular. It was was in the epicurious.com Buzz Box for years. When I prepare it I tend to skip their salad and make my own spinach salad.

ISLAND PORK TENDERLOIN SALAD
Gourmet May 2003
Yield: Makes 6 to 8 main-course servings

For pork:
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
2 tablespoons olive oil

For glaze:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco

For vinaigrette:
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil

For salad:
3 navel oranges
5 ounces baby spinach, trimmed (6 cups leaves)
4 cups thinly sliced Napa cabbage (from 1 medium head)
1 red bell pepper, cut lengthwise into thin strips
1/2 cup golden raisins
2 firm-ripe California avocados

Special equipment: an instant-read thermometer

Prepare pork:

Preheat oven to 350°F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:

Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Make vinaigrette while pork roasts:

Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:

Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Assemble salad:

Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

I love Pam Anderson.

No not the one you are thinking of, this one.

Pam Anderson is a food writer, cookbook author and columnist for USA Weekend and incredibly hard to google on account of the other Pam Anderson. A few years ago my mother gave me her Cook Smart cookbook for Christmas and it was then that I noticed that all of her recipes are great and that my favorite recipes from Fine Cooking magazine were also developed by her. She uses basic ingredients, explains things well and the food is wonderful. She is a big believer in teaching people how to adapt recipes so there are always numerous variations provided.

Her most recent book The Perfect Recipe for Losing Weight and Eating Great is my new checkout, renew, renew favorite at the library. (The Saint Paul library system will let you renew twice for a total of seven weeks if there are no other holds on a book.)I really like the Multigrain Pancakes and I usually am a waffle person and last night I made Creamy Light Pasta. Everyone liked it, the F even had seconds, and there were no leftovers. Now I will just have to make one of her fabulous salads for lunch.

Creamy Light Pasta

1 Tb. salt for pasta water
1 pound dried fettuccine or other pasta

1 cup low-sodium chicken broth

1 cup 2% evaporated milk

2 large garlic cloves, minced

1 1/2 Tbs. butter

3 Tbs. all-purpose flour

1/4 cup Parmesan cheese, preferably Parmigiano-Reggiano, plus extra for sprinkling

Salt and black pepper, to taste

Bring 2 quarts water and 1 Tb. salt to a boil in a large soup kettle. Add pasta and, using the time given on the package as a guide, cook partially covered, stirring frequently at first to prevent sticking, until just tender.

Meanwhile, microwave broth, milk and garlic in a 1-quart Pyrex measuring cup or small microwave-safe bowl until steamy hot, 3 to 4 minutes; let stand for a couple of minutes.

Place butter in a Dutch oven or large saucepan over low heat. When butter melts, whisk in flour, then hot milk mixture all at once, whisking constantly until sauce thickens, 1 to 2 minutes. Stir in Parmesan. Add salt and pepper to taste, and simmer to blend flavors, about 5 minutes.

Drain pasta, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Pour cream sauce over pasta, adding enough reserved cooking liquid to moisten. Toss and serve immediately with a light sprinkling of Parmesan.

If you have any leftover pasta, pour it onto a baking sheet to cool quickly, then refrigerate. Save any remaining pasta cooking liquid to toss with pasta when reheating. (Leftover pasta can be refrigerated, covered, for up to 4 days. To reheat, microwave on high or warm over low heat, stirring in enough water or reserved pasta cooking liquid to make the dish creamy again.)

Serves 6

Per serving: 376 calories, 15g protein, 65g carbohydrates, 6g fat (3g saturated), 14mg cholesterol, 2g fiber, 716g sodium

The Dietian's Referral-Italian Meatloaf

My sister the dietitian/nutritionist/diabetes educator is a much more experimental cook than I. She is constantly making something new or more complicated for her family while we tend to have the same few things. This week she suggested Italian Meatloaf which she found on foodnetwork.com. Her family loved it Tuesday night, my family loved it Wednesday night. I made a batch and half and substituted ground turkey and ground pork for the beef. With all of the filler that is added I probably could have gotten away with just the basic batch as I foresee myself having Italian meatloaf for lunch the next several days.

Maggie has also been having luck with the recipes in the We Energies (the Wisconsin Electric of my Milwaukee youth) 2007 Cookie Book which our mother gave both of us last Christmas. She is wildly addicted to the Buried Cherry Cookies that I have yet to try but. With that in mind I tried the Cranberry Hootycreek Cookies to use down the Costco sized bag of Craisins I bought before the hike in Scotland. They were very good and I think I will be adding Craisins to my Costco shopping list as I will be baking Hootycreek's (bad name) with them often.

Italian Meatloaf


2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef
2 eggs
3/4 cup bread crumbs
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce

Preheat oven to 350 degrees F. Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.

When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.

Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

Recipes from Michael Chiarello of Food Network

Cranberry Hootycreek Cookies

I think the white chocolate chips actually make the cookie too sweet, what can I say, I am 41 now and I suddenly have a rich trigger. The next time I make them I think I will just drizzle the white chocolate on top. I also think that the order in which they have you mix in the ingredients together if off but perhaps that is just the way things are done in the Fossil Operations department at We Energies. One last thing we don't drop anything in teaspoonfuls around here except for the F's Zyrtec so I made mine in tablespoonfuls and that made about 1 1/2 dozen.

October 29th Update: I made these cookies again and I did it in my preferred order. Cream the butter and sugars, add the egg and vanilla, mix in dry ingredients etc and you know what? It did make a difference in the finished product and not in a good a way. The cookies were taller and more dense. When I followed the recipe as written the first time the cookie was flatter and crispier and tasted more buttery. So my advice do it the Fossil Operations way.

½ butter or margarine, softened
1 egg
2 teaspoons vanilla extract
1 cup plus 2 tablespoons all-purpose flour
½ cup uncooked oats (old-fashioned or quick)
½ teaspoon baking soda
½ teaspoon salt
1/3 cup brown sugar
1/3 cup granulated sugar
½ cup dried cranberries
½ cup white chocolate chips
½ cup chopped pecans

Preheat oven to 350 degrees. In a large bowl, cream butter; beat in egg and vanilla. In a separate bowl, combine flour, oats, baking soda, salt and sugars; gradually blend into butter mixture. Stir in cranberries, chips and pecans. Drop into heaping teaspoonfuls onto greased cookie sheets. Bake at 350 for 8 to 10 minutes, or until edges start to brown. Cool on wire racks. Makes 2 ½ dozen cookies.

Drizzle (optional):
1 cup white chocolate chips, melted
Microwave white chocolate chips on high for 30 seconds; stir. Microwave for 30 to 40 seconds more; stir until smooth. Pour into zip-top bag; snip off small corner of bag. Drizzle on cookies; let harden before storing.

Contributed by John K, Fossil Operations
We Energies 2007 Cookie Book

A New Fan Favorite:Tri-Colore Orzo

My friend Chris is like my friend and neighbor Sherry. She has a really good eye for recipes. It was she who first made the My Crock Pot is a Wonderland Creamy Black Bean Salsa Chicken recipe we received in the same recipe exchange. Thank you again Kelly Hogenca for bringing that recipe into our world. In July Chris sent me this recipe Tri-Colore Orzo adding that it is a great, light, mayo free pasta salad. I did not get around to making it until late summer and now I cannot stop making it. I love it because it is a great, light, mayo free pasta salad and I am just trying not to let that pricey box of organic arugula become part of my already very expensive compost pile.

Bob and Moe don't try this at home yet as I plan on serving it to you next week.

Tri-Colore Orzo

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese, I use feta)
1/2 cup dried cherries (I cut mine in half and then plump them)
12 fresh basil leaves, torn
1/4 cup toasted pine nuts (toasting nuts is one of my weakest links)
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.



Everyday Italian on Food NetworkEpisode#: EI1011

A Weekend In the Windy Woods

We spent last weekend with our favorite recent retirees Bob and Moe of Dalkeith-Menomonie-Minong fame. I was under strict instructions from Moe to bring nothing but clothing or I would be asked to leave. I usually show up with a cooler full of food and a sharp knife. I tried my best to listen but I did manage to bring up some of my renegade raspberries and olives and feta from Spiros. The raspberries were used with the fabulous Swedish pancakes Moe made on Sunday and I left the olives and feta behind so that they could try this favorite recipe from Bon Appetit. We have been making it in the neighborhood for the past four summers and even make it in a cast iron pan in the winter when we feel sorry for our ice weary selves.

Grilled Pitas with Tomatoes, Olives and Feta

Ingredients
1 cup diced seeded plum tomatoes (about 4)
1/2 cup pitted coarsely chopped mixed olives
1/2 cup chopped red onion
4 tablespoons olive oil, divided
3 tablespoons chopped fresh mint
4 whole wheat pita breads
1/2 cup crumbled feta cheese (about 3 ounces)


Preparation
Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tablespoons oil, and mint in small bowl to blend. Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred, about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with cheese. Cover barbecue and grill pitas until topping is warm, about 2 minutes. Transfer pitas to plates and serve.


Test-kitchen tip: To pit an olive easily, simply crush the olive with the side of a chef's knife and pop out the pit.

Bon Appetit July, 2004

Lemon Tart with Raspberry Coulis

We are back from nearly a week at the cabin and returned to find that our renegade raspberry patch has ripened. Time to make more Lemon Tart with Raspberry Coulis. This collection of recipes will make one 12 inch tart and two 4 inch tarts. The pastry crust and filling are from the Junior League of Milwaukee cookbook An Occasion To Gather. The lemon curd is from epicurious.com and the Raspberry Coulis is from The Joy of Cooking.

Pastry Crust

¾ cup (1 ½ sticks) butter, softened
½ cup confectioners’ sugar
1 1/2 cups flour

Preheat oven to 300. Beat the butter and confectioners’ sugar in a bowl until blended. Add the flour and beat until smooth, scraping the bowl occasionally. Press the pastry over the bottom and up the side of a 12- inch tart pan and two 4-inch tart pans. (The original recipe called for just one 12-inch tart pan but I think that makes a crust that is too thick.) Bake for 20 to 30 minutes or until light brown. Cool in the pan on a wire rack.

Creamy Filling

10 ounces (1 2/3 cup) white chocolate chips
¼ cup heavy cream
8 ounces cream cheese, softened

Combine the white chocolate chips and heavy cream in a microwave-safe bowl. Microwave for two minutes and stir. Add the cream cheese and beat until blended. Spoon the filling over the cooled crust.

Lemon Curd

¾ cup fresh lemon juice
1 tablespoon finely grated fresh lemon zest
¾ cup sugar
3 large eggs
1 stick (1/2 cup) unsalted butter

Whisk together lemon juice, lemon zest, sugar, and eggs in a 2-quart sauce pan. Cut butter into bits and add to mixture. Cook mixture, stirring constantly, over moderately low heat until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes. (You can make the curd 1 week ahead and chill it, covering its surface with plastic wrap.) Makes 1 2/3 cups. Once the curd has cooled spoon it onto the creamy filling layer. Top with fresh raspberries if so desired

Raspberry Coulis

1 pint raspberries, or 12 ounces frozen raspberries, thawed
3 tablespoons sugar
1 tablespoon strained fresh lemon juice

Puree ingredients in a blender or food processor. Strain through a fine-mesh sieve, pressing firmly with a rubber spatula. Periodically scrape the inside of the sieve clear of seeds, which will otherwise plug up the holes. Do not waste the precious pulp. Continue to press until you are left with just a heaping tablespoon of stiff, clumped together seeds. Taste, then stir in a little more sugar or lemon juice if needed. Serve at once, either at room temperature or chilled, or cover and refrigerate for up to three days. Makes about 1 cup. There will be more than enough Raspberry Coulis to squirt into vanilla yogurt for the rest of the week. Serve from a squeeze bottle alongside a slice of Lemon Tart.

Calico Beans and a Saint-Tropez Tan

My house looks a lot like my grandparents cottage on Green Bay in Door County. Calico Beans remind me of my grandmother, long weekends at the cottage and cottonwood tree fluff caught in my Bain De Soleil. Now I make it for neighborhood cookouts, wear Oil of Olay SPF 15 all of the time and cottonwood tree fluff floats over from the Source's backyard.

Calico Beans

Brown ½ pound ground beef with ½ pound diced bacon, drain

Mix together
½ cup ketchup
¾ cup brown sugar
1 teaspoon salt
1 teaspoon prepared mustard
2 teaspoons vinegar

Add 1 large can of pork and beans undrained,
1 can kidney beans, drained
1 can butter beans, drained
Combine all ingredients in a covered casserole dish and bake at 350 for 1 ½ hours