4 tablespoons olive oil
2 teaspoons sesame oil
2 tablespoons rice wine vinegar
2 cloves of garlic, chopped
1 inch fresh ginger, peeled and chopped
2 pounds of pork tenderloin
Pesto:
1 bunch of cilantro, leaves only
2 large garlic cloves
1-inch piece of ginger, peeled and sliced thin
1 tablespoon fish sauce
1/4 cup olive oil (or less, to taste)
1 teaspoon sesame oil (or more, to taste)
1/4 cup almond butter
1 teaspoon honey (optional)
1/2 – 1 cup coconut milk
sea salt to taste
To make pesto:
Blend sauce ingredients in blender or food processor until smooth, adding coconut milk until preferred consistency is reached.
Slice the tenderloin into rounds of 1-inch thickness. Mix oils and vinegar, add garlic and ginger. Marinate the pork slices in a non-reactive glass container for at least 2 hours or overnight, turning at intervals to marinate both sides of the slices.
To cook the pork, heat some coconut oil, lard, or olive oil in a large skillet over medium-high heat. Quickly sear the slices, turning once, until just cooked through. Do not crowd the pan, cook in batches as needed so they sear and don’t steam. Keep each batch warm in a warm oven or covered in foil wrap.
To serve: Put a few slices of pork on a plate with a little bit of pesto on each slice, or serve pesto on the side. (A little pesto goes a long way.)
Browned Butter Crinkles
2 sticks butter, softened
1 cup sugar
Pinch of salt
3 egg yolks
1 1/2 teaspoon soda
1 1/2 teaspoon vanilla extract
2 1/3 cups flour
Beat the butter and sugar together. Add the egg yolks and salt. Then add the soda and the extract. Fold in the flour. Stir until combined. Form balls the size of walnuts. Chill dough balls for 1 hour in the refrigerator. Dip the top in sugar. Press flat with the bottom of a glass and place on an un-greased cookie sheet. Bake at 350 degrees for 8-10 minutes until lightly golden. Remove from oven and let the cookies stand for 1 minute on the cookie sheet. Remove to a wire rack and cool completely. Frost with browned butter frosting.
Browned Butter Frosting
(This is THE BEST frosting Mike and I have ever tasted. It's sure to break many of our "diet resolutions".)
1/2 stick butter
1/2 teaspoon vanilla
2 cups powdered sugar
1/4 cup heavy cream or more desired consistency
In a small skillet, brown butter over medium heat until golden brown flecks appear. Butter will become a little foamy. Stir now and then to make the butter cooks evenly. Remove from heat and cool slightly. Add powdered sugar, vanilla and cream. Beat on medium high until a creamy texture to your liking forms. Spread onto cooled butter crinkles.
1 cup sugar
Pinch of salt
3 egg yolks
1 1/2 teaspoon soda
1 1/2 teaspoon vanilla extract
2 1/3 cups flour
Beat the butter and sugar together. Add the egg yolks and salt. Then add the soda and the extract. Fold in the flour. Stir until combined. Form balls the size of walnuts. Chill dough balls for 1 hour in the refrigerator. Dip the top in sugar. Press flat with the bottom of a glass and place on an un-greased cookie sheet. Bake at 350 degrees for 8-10 minutes until lightly golden. Remove from oven and let the cookies stand for 1 minute on the cookie sheet. Remove to a wire rack and cool completely. Frost with browned butter frosting.
Browned Butter Frosting
(This is THE BEST frosting Mike and I have ever tasted. It's sure to break many of our "diet resolutions".)
1/2 stick butter
1/2 teaspoon vanilla
2 cups powdered sugar
1/4 cup heavy cream or more desired consistency
In a small skillet, brown butter over medium heat until golden brown flecks appear. Butter will become a little foamy. Stir now and then to make the butter cooks evenly. Remove from heat and cool slightly. Add powdered sugar, vanilla and cream. Beat on medium high until a creamy texture to your liking forms. Spread onto cooled butter crinkles.
Colette's Butternut Squash Soup
A friend of mine brought this tasty soup to a Christmas potluck and I had to get the recipe. Thanks Colette!
42 oz chicken broth (three 14 oz cans)
1 1/2 lb butternut squash, peeled, seeded, and cut into 1/2 in cubes (about 4 cups)
1 Tbsp minced garlic
2 large tomatoes, diced (one 14 oz can)
2 green or yellow squash, cubed
2 cups cooked cubed or shredded chicken
Bring broth, butternut squash and garlic to a boil in a large pot. Cover, reduce heat and simmer 5 mins or until squash is almost tender. Add tomatoes, other squash and chicken; simmer, uncovered 5 mins or until other squash is tender.
You can pull part of it out and blend it to give it a creamier texture if you like.
Serve with: guacamole, sour cream, cilantro, lime tortilla chips, or whatever your heart desires!
42 oz chicken broth (three 14 oz cans)
1 1/2 lb butternut squash, peeled, seeded, and cut into 1/2 in cubes (about 4 cups)
1 Tbsp minced garlic
2 large tomatoes, diced (one 14 oz can)
2 green or yellow squash, cubed
2 cups cooked cubed or shredded chicken
Bring broth, butternut squash and garlic to a boil in a large pot. Cover, reduce heat and simmer 5 mins or until squash is almost tender. Add tomatoes, other squash and chicken; simmer, uncovered 5 mins or until other squash is tender.
You can pull part of it out and blend it to give it a creamier texture if you like.
Serve with: guacamole, sour cream, cilantro, lime tortilla chips, or whatever your heart desires!
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