Wednesday, September 21, 2016

What To Do With Pork Tenderloins

I have not been buying Pork Tenderloins much.  While visiting the Costco down in Altamont Springs, FL, I noticed the section of Tenderloins was half empty.  As a Foodie, I wondered what everyone was doing with them.  I decided to join in and I bought 3 packages.  I'd find some recipes for them.

Pork Chops can become dry, even when cooked on the grill.  Pork Roasts are just too much for the 2 of us to eat, how many leftovers do you want?  So I searched around, and discovered a few recipes that I thought I would share.  I will make both of these recipes again, probably the only ones I'll make, and use up the Pork Tenderloins I bought at Costco.  One package comes with 2 separate Tenderloins.  One thing I did discover is that in the future, I will open each package of Tenderloins and freeze them seperating them into 2 packages.

I have 2 recipes that I made this week with 1 package of Pork Tenderloins.
This recipe below I got from Cook's Illustrated, Cook's Country.
The link is:

A introduction to the recipe reads:
For the best flavor and texture in our Portuguese-Style Grilled Pork Cutlets, we preferred to make our own cutlets by cutting a pork tenderloin into four pieces and pounding them to a uniform thickness. Prepackaged cutlets often had shredded edges and irregular sizes that lead to uneven cooking. We grilled the cutlets using high heat, leaving them on one side for most of the cooking time, and then finishing them for about a minute on the other side. This technique gave the meat a chance to brown and allowed the cutlets to develop a nice char.
Olive oil, paprika, sugar, red pepper flakes, garlic, and cilantro formed the base of the sauce. We set aside some of this infused oil to rub on the cutlets before grilling and whisked lemon juice and fresh parsley into the rest of the oil to make a flavorful serving sauce.

Portuguese Style Grilled Pork Cutlets

I followed this recipe exactly as written.  I used 1 tenderloin, and the infused oil/sauce is excellent.
1/4 cup extra virgin olive oil
2 teaspoons paprika
1 teaspoon sugar
1/4 teaspoon red pepper flakes
6 garlic cloves, sliced thin
3 tablespoons juice from 1 lemon
2 tablespoons finely chopped fresh parsley
Salt and pepper
2 pork tenderloins (1 1/2 to 2 pounds total), each cut into 4 equal pieces and pounded 1/4 inch thick (see note)

1. Combine oil, paprika, sugar, pepper flakes, and garlic in bowl. Microwave until garlic is softened and fragrant, about 1 minute. Reserve 2 tablespoons infused oil, then whisk lemon juice and parsley into remaining oil mixture and season with salt and pepper.

2. Pat cutlets dry with paper towels and season with salt and pepper. Rub cutlets all over with reserved infused oil. Grill pork over hot fire until lightly charred on first side, about 2 minutes. Flip cutlets and grill until just cooked through, about 1 minute longer. Transfer to platter, tent with foil, and let rest 5 minutes. Drizzle with sauce. Serve.

The next recipe I made with the Pork Tenderloins was Breaded Pork Cutlets (Pork Schnitzel).
The site offers a video on the preparation here.  I'm not sure you will be able to view it, if you aren't subscribed to the Cook's Illustrated site.  I did not make the breadcrumbs from scratch, rather I used Progresso Italian Seasoned crumbs.  I just used some oil (not 2 cups) to fry them, in a fry pan, (not a Dutch Oven).  Also I like to dry my breaded meats on a rack for at least 15 minutes.

The Introduction reads:
While classic Wiener schnitzel features a thin, tender veal cutlet coated in ultrafine bread crumbs and then fried until puffy and golden brown, many recipes—to avoid the toughness and high price of veal—substitute pork. But too often these recipes yield dry, tough pork cutlets with greasy coatings. We wanted tender pork cutlets with the crisp, wrinkled, puffy coating that is Wiener schnitzel’s signature.  Dismissing pork chops and prepackaged cutlets, we chose tenderloin, which has a mild flavor similar to veal and isn’t tough. We cut the tenderloin crosswise on an angle into four pieces, which when pounded thin gave us long, narrow cutlets that would fit two at a time in the pan. Schnitzel is breaded with the usual flour, egg, and bread-crumb sequence of coatings, but we had to figure out how to get the characteristic puffiness and “rumpled” appearance of the finished cutlets; with good schnitzel you should be able to slide a knife between the meat and the coating. Drying bread in the microwave produced extra-dry crumbs that helped with the crispness, and a little vegetable oil whisked into the egg helped separate the coating from the meat. But the real breakthrough was in the frying method: Instead of sautéing the cutlets, we cooked them in a Dutch oven in an inch of oil, shaking the pot to get some of the oil over the top of the meat. The extra heat quickly solidified the egg in the coating, so that the steam from the meat couldn’t escape and puffed the coating instead. With the traditional schnitzel garnishes of lemon, parsley, capers, and a sieved hard-cooked egg, these cutlets, with their tender meat and crisp coating, delivered on all fronts.
7 large high-quality sandwich bread slices, crusts removed, cut into ¾-inch cubes (about 4 cups)
½ cup unbleached all-purpose flour
2 large eggs
2 cups plus 1 tablespoon vegetable oil
1 pork tenderloin (1 ¼ pounds), trimmed of fat and silver skin and cut on angle into 4 equal pieces
Salt and ground black pepper

1 lemon, cut into wedges
2 tablespoon chopped fresh parsley leaves

The two cups of oil called for in this recipe may seem like a lot—but they’re necessary to achieve a wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample cooking space, a large Dutch oven is essential. In lieu of an instant-read thermometer to gauge the oil’s temperature, place a fresh (not dry) bread cube in the oil and start heating; when the bread is deep golden brown, the oil is ready.

1. Place bread cubes on large microwave-safe plate. Microwave on high power for 4 minutes, stirring well halfway through cooking time. Microwave on medium power until bread is dry and few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 11/4 cups crumbs). Spread flour in second shallow dish. Beat eggs with 1 tablespoon oil in third shallow dish.

2. Place pork, with 1 cut-side down, between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with bread crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet; let coating dry 5 minutes.

3. Heat remaining 2 cups oil in large Dutch oven over medium-high heat until it registers 375 degrees on instant-read thermometer. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately with garnishes.

Tuesday, September 20, 2016

Cape Cod Chopped Salad

I made this recipe today.  It is from the Barefoot Contessa Back To Basics Cookbook.
From the Cookbook, an excerpt:
Make this autumn salad just when you feel like eating apples and Roquefort cheese.  I added toasted walnuts for the crunch, and orange juice and maple syrup in the dressing add a touch of sweetness.

For copyright issues, the link to this recipe is:

Here is my photo (I should have turned the Salmon over to display the grill marks, this top side was where I removed the skin.)  Today, I did not make the dressing from the recipe.  But I will make it another time.  

I used Artisan Lettuce instead of the baby argula:

A bag of dried cranberry's and half of a Granny Smith apple, some blue cheese and I toasted the walnuts (in a dry saute pan over medium-low heat for 4-5 minutes, tossing alot, until lightly browned.  
For the dressing I used:

I will be making this recipe again (I'll use the other half of that salmon I grilled for tomorrow's salad!) 

Sunday, September 11, 2016

The Homestead

Here are some pictures of our home in Florida.  I thought it might be nice to share with everyone, as you followed us on our 3 1/2 month adventure, and your company was so important to us, when we were so far from our home.  So here's some shots, and some narrative on what I have been up to.
So here's the house
(Below) This is what you see, looking toward the front door from the eating area of the kitchen.
Foyer, Dining Room & Formal Living Room

Formal Living Room

(Below) Formal Living Room
Some of the goodies we brought back with us from New Mexico
(Below) Entering the Eating Area from the Formal Living Room
Sheila's Kitchen
(Below) We eat our dinner here every night.  We got the vase & placemats in Colorado
I had time to kick back on the road, and I had some organizational ideas for my kitchen.  Here is a Coffee Station.  Purchased the Coffee Pod & Condiment Assessory Holder on Amazon.  I make my frappuccino, homemade cold brew coffee and Ice Tea.  I needed everything easily within reach.  The basket I bought in Indiana, made by the Amish.  Those are packets of loose tea in it.  I also put the wooden coffee stirers (Amazon), sugar pkts, and packets of "Emergen-C" (dietary supplement) which I use each day in my Smoothie for breakfast.  There is a drawer in it that houses k-pods.  
I put Olive Oil, Red Wine Vinegar and Sherry in plastic squeeze bottle, for ease when cooking.

Dog bones, Rice Maker, Rice and Ground Flax Seed next to the Blender for my Smoothies
Organized the Spices
Been looking for bags for this holder for a very long time.  Found them on the Internet.  I bought this green bag holder years ago.  It says "Bag Well" on it.  Put the bag in, get on with making your meal, and all scraps and whatever just get thrown in the bag along the way.  Saves alot of steps to the trash.
This Cuisinart Indoor Rotisserie did not come with a Users Manual.  So I didn't use it.  Tried it a couple times, but never knew what temp, and for how long.  While on the road, kicking back...I remembered, and I tracked it down on the Internet.  Now, I will use it.  

This is our Family Room

I moved my desk from the extra bedroom out to the lanai.  I don't know why it took me 2 years to think of this.....much better view, and a happier place to be.
So there you have it.  Our Homestead.  I've been busy cooking up a storm since I got home.  So far, in the past 10 days since we landed home I have made:
Creamy Italian Salad Dressing
Whole Chickens in the Crock Pot (I save the carcasses, and this week I will make my own stock).
Country Style Pork & Beans (Crockpot)
Bolognese Sauce (Crockpot)
Hamburger Steak 
Herbed Rice & Pasta Pilaf

I don't make many recipes repeatedly.  But one I do make is a classic meatloaf recipe that I discovered in a meatloaf contest on the Cooking channel a few years ago.  It's excellent.  I made that last Friday.
This week I'm going to make:
Beef Goulash (Crockpot)
Black Bean Salad 
Smothered Pork Chops (Crockpot)
Pear Crisp
Salmon Salad (I make this for my lunch.  Barefoot Contessa recipe).

I'd be happy to share any recipe with you.  You know where to find the kitchen.  

Saturday, September 3, 2016

Arriving Home After 3 1/2 Months!

We got off I-75, and started down 484.  Commercial Nursery on the left.
The livestock, I was getting so excited.
We live around alot of green fields.  

Turning right onto 441, and there it was!  I was home!
Entrance and the Fountain.
Guard Shack
And the drive on down Del Webb Blvd

A partial picture of our Clubhouse

And we were at the house!  This picture has some reflection from the window in it.
This is our home.

Monday, August 29, 2016

Wytheville KOA, Wythevillle, VA

Wytheville KOA
231 KOA Road
Wytheville, VA  24382

(Below) Road coming up to entrance to the Campground
(Below)  Entrance
Bowling Family Fun Center
Bean Bag Toss, Vollelyball & Basketball hoop
Pavillion with Dog Park in the background
Campgrounds along the perimeter, along the woods with swings and charcoal cookers
(Below):   Cabins along the perimeter
(Below):  Cabins along the perimeter
(Below) Back-in's along the perimeter
All roads and lots are gravel. (Below):  Pull-thru's
(Below) A view of the mountains in the background
(Below)  Pull-thru's along the perimeter
(Below)  Distance between sites, with road in-between
(Below) A typical pull-thru side
(Below)  A large penned area for their goats.  He/She watched me as I watched her/him!!
(Below) I spotted two, could be another in that homestead of theirs!!
(Below)  Just loved this, and had to share.