Donna Walsifer
birthday celebration
Last week we celebrated our daughter-in-law’s birthday at our house with dinner. In the May 2023 issue of “Southern Living Magazine” there was a recipe for Sweet & Smoky Grilled Pork Tenderloin. For the recipe you’ll need brown sugar, kosher salt, smoked paprika, onion powder, garlic powder, ground mustard, pork tenderloins and canola. I was happy to see another recipe using smoked paprika, which I purchased for other recipes I’ve made.
The pork has a dry rub made with brown sugar, salt, smoked paprika, onion and garlic powders and ground mustard. You must plan ahead as the pork has to sit refrigerated uncovered for 8 to 12 hours. When ready to cook, the pork is brought to room temperature by removing it 30 minutes ahead of cooking. The pork is grilled until the internal temperature reaches 140°. When done, remove from the grill, cover and let it rest for 15 minutes. The temperature will rise another 5 to 10 degrees.
The pork has a dry rub made with brown sugar, salt, smoked paprika, onion and garlic powders and ground mustard. You must plan ahead as the pork has to sit refrigerated uncovered for 8 to 12 hours. When ready to cook, the pork is brought to room temperature by removing it 30 minutes ahead of cooking. The pork is grilled until the internal temperature reaches 140°. When done, remove from the grill, cover and let it rest for 15 minutes. The temperature will rise another 5 to 10 degrees.
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.
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
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
- Marinate pork tenderloins: Place a wire rack inside a rimmed baking sheet, and set aside. Whisk together brown sugar, salt, smoked paprika, onion powder, garlic powder, and ground mustard in a small bowl. Pour sugar mixture into a gallon-size zip lock plastic bag, add pork, and seal well. Shake bag until pork is coated. Let stand 5 minutes; shake bag again to coat pork. Remove pork from bag, and transfer to prepared rack; discard sugar mixture. Refrigerate, uncovered, 8 to 12 hours.
- Preheat grill: Remove pork from refrigerator; let stand at room temperature 30 minutes. Gently brush pork with oil (do not brush off dry rub). Preheat grill to medium-high heat (400°F to 450°F).
- Grill pork tenderloin: Place pork on oiled grates; grill, uncovered, turning occasionally, until charred in spots and an instant-read thermometer inserted into thickest portion of pork registers 140°F, 15 to 20 minutes. Remove from grill; let stand 15 minutes. (Temperature will rise to 145°F.) Slice and serve.
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.
“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.