The pork was delicious. The rub delicately infused the pork with a wonderful flavor. It had a beautiful browned exterior, courtesy of the brown sugar, and subtle spicy flavor from the seasonings. As a side dish, I made Crushed Red Potatoes with Garlic and Herbs. I was channel surfing one evening when I landed on an episode of Cook’s Country and they were demonstrating this recipe. For the recipe you’ll need two pounds of small red potatoes, kosher salt, freshly ground black pepper, fresh minced chives, fresh minced parsley, a clove of garlic and six tablespoons of unsalted butter. The red potatoes are chosen because of their delicate skin and waxy texture, perfect for boiling. The potatoes are placed in a Dutch oven and covered with one inch of water and boiled for 20 minutes or until a knife inserted goes in without resistance. The butter sauce is made by melting butter in the same pot as the potatoes. Minced garlic is added to the melted butter until fragrant. Off heat, the chives, parsley, salt and pepper are added. The potatoes are returned to the pot and stirred until covered by the sauce. Using the back of a wooden spoon (I used a flat potato masher), smash the potatoes. As I made these ahead of time, I placed them in a roasting pan and heated them in the oven just before dinner. Everyone loved them. They had a wonderful flavor from the chives and garlic. This was a nice change from the normal mashed potatoes. For another vegetable side dish, I dug in my files and brought out a recipe that I haven’t made in quite a while, Bourbon Glazed Carrots. I had forgotten how delicious these carrots were. I made about 1-1/2 pounds, but after roasting and caramelizing, their size reduced and I should have made double the amount. This was another dish my son and daughter-in-law enjoyed. My daughter-in-law’s favorite dessert is strawberry shortcake. I considered purchasing a ready-made cake, but hesitated. I recently purchased almond meal at Costco so I decided to make Spanish Almond Cake from the Milk Street Magazine. The main ingredients are almond meal, eggs, vanilla and almond extract; it’s also gluten-free. I was able to whip this cake up in no time. To serve, I had sliced fresh strawberries and a bowl of whipped cream so that everyone could add whatever they wanted to their cake. To me this cake is like eating the filling of an almond croissant, it’s so good; and my family loves it. Overall, a successful birthday celebration. Unfortunately, my 19-old month grandson was not impressed by Grandma’s cooking and wasn’t the least bit interested in eating. Sweet-and-Smoky Grilled Pork Tenderloins Southern Living Magazine, May 2023 issue Recipe by Marianne Williams Active Time: 30 minutes Refrigerate Time: 8 hours Total Time: 9 hours 15 minutes Servings: 4 Ingredients 1/3 cup packed brown sugar 2 Tbsp. kosher salt 1 tsp. smoked paprika 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp. ground mustard 2 (1-lb.) pork tenderloins 1 Tbsp. canola oil Directions
Crushed Red Potatoes with Garlic & Herbs “Cook’s Country” magazine August/September 2018 Cook’s Country TV Season 13: Herbaceous Chicken and Potatoes The ingredients from this recipe were taken by viewing the video hyperlinked to the recipe title. 2 pounds small red potatoes, washed and scrubbed 2 tablespoons plus ½ teaspoon kosher salt, separated ¼ teaspoon freshly ground black pepper 2 tablespoons minced chives 2 tablespoons minced parsley 1 clove of garlic, minced 6 tablespoons unsalted butter Place potatoes in a Dutch oven covered by 1” of cold water. Turn heat to high and bring to boil. Reduce heat to a medium high and cook potatoes for approximately 20 minutes or until a knife inserted goes in without resistance. (Test several potatoes for doneness). Drain potatoes and wipe the inside of the pot dry. Melt butter in pan; add garlic and cook until fragrant, approximately 30 seconds. Turn heat off, add chives, parsley, salt and pepper; mix. Add potatoes and stir until covered with butter and herb sauce. Using the back of a wooden spoon, smash potatoes. Serve immediately.
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