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    Gifts for the Gourmand.

    Archive for April, 2010

    Sweet Potato/Carrot/Onion Medley

    This side dish works well with chicken,turkey, pork or ham the slight touch of ginger enhances the flavor of each product.

    You will need:
    Sweet Potato – approximately 3 oz./person
    Carrots – approximately 3 oz./person
    Pearl Onions – approximately 3 oz./person
    Unsalted Butter – approximately 1 TBS/serving
    Brown sugar (either light or dark) – approximately 1 TBS/serving
    Fresh Ginger – grated – approximately 1 tsp./serving

    Cut sweet potato and carrot into large dice (about the same size as onions used) steam vegetables until just under fork tender. I used frozen pearl onions for this recipe if you use fresh you will need to blanch them until tender remove husks before proceeding.
    In a skillet large enough to hold all the vegetables place one TBSP butter/serving and heat until butter foams, add pearl onions and sauté until just golden, add brown sugar and ginger along with steamed potato and carrot. If you need to add more butter do so at this stage to allow sugar to coat vegetables. Cook until potato and carrot are fork tender, serve.

    Pepper Crusted Pork Tenderloin

    I started making my own mix of peppercorns many years ago using both well known and little known items then added some other ingredients that enhances the mix. All told there are over 14 items in this mix and have used it on a regular basis. I had some pork tenderloin in the freezer and wanted to come up with something that I had not seen before. I’ve crusted beef tenderloin, made Steak Au Poivre and Pepper Gravy but never tried this before. Contrary to what one might think this recipe does not have a strong pepper bite. I served it with Roasted Garlic/Shallot Linguine.

    You will need:
    Pork Tenderloin – approx 6 oz/serving
    Peppercorns – approx. 1/4 cup/serving – either purchase a good quality mix or make your own combination. NB:You won’t get the same taste due to the limit of peppercorns in commercial products. You can contact me to purchase my Special Blend.
    Sea Salt – approx 1 TBSP/serving

    There really isn’t much that you need to do to prepare the pork. You will need to “crack” the peppercorns into small to medium size. There are several ways to do this – you can use a food processor and pulse until the peppercorns are the size you need (although this is efficient you won’t get good results unless you a very careful as some of the peppercorns will not fully crack.) Use a mortar and pestle – better results somewhat labor intensive. Place peppercorns in a gallon size freezer bag, seal bag then lay it flat on a work surface. Use either a meat tenderizer or heavy sauce pan and press the peppercorns until they are cracked to the size you need.

    Place cracked pepper and sea salt in a flat container large enough to hold the tenderloin. Press the pork into the pepper/salt combination on all sides. Place the crusted tenderloin in the refrigerator for about 5 minutes. Put enough olive oil in a sauté pan large enough to hold the pork – heat until oil shimmers. Sauté the tenderloin on all surfaces until golden brown. Place browned/seared tenderloin in a roasting pan large enough to hold pork in a heated 350 degree oven to finish.

    Serve immediately with your favorite vegetable, or one from this site. Your family or guest will enjoy this.

    Macadamia Crusted Sole

    Not having Sole in a long time we decided to try to prepare something a little different. Initially the thought was to replicate a crust I had prepared for Skate Wing, a pistachio/ginger compilation. While browsing the assortment of nuts I noticed that Macadamia nuts were on sale and decided to use them instead of pistachio’s and since ginger would overwhelm the delicate flavor of the Macadamia’s I decided to come up with this recipe.

    You will need:

    Sole Filet – approx. 4 to 6 oz./serving
    Bread Crumbs – approx. 1 TBSP/serving (I used Panko here however you can use day old bread process to medium grind)
    Macadamia Nuts – approx. 2 oz/serving
    Parmesan Cheese (grated) – approx 1 TBSP/serving
    Unsalted Butter – approx 2 TBSP/serving
    Nut Oil – approx 1 TBSP/serving – I used Argan Oil however you can substitute another light oil such as Walnut NB: Do not use Peanut Oil.
    Salt/Pepper – to taste.
    Flour – enough to dust the Sole Filets

    Prepare the crust:
    Place all items except for Sole in a food processor and pulse until the ingredients form a thick paste.

    Prepare the Sole:
    Remove any moisture from the fish using paper towels. Lightly dust both sides with the flour, spread the Macadamia mixture over the filets – do not worry if the entire filet is not covered. Cover filets with plastic wrap and place in the refrigerator for at least 10 minutes to harden the coating.

    Heat a non-stick sauté pan large enough to hold the fish – do not add any fat – carefully place the filets, coating side down, into the pan and cook until the edges of the fish turn opaque. NB: To make sure that the fish is ready to turn shake the pan to see if the fish easily slides across the bottom. You can assist it a little but be careful as to not lose the coating. Carefully turn fish to the uncoated side and continue until completely cooked. This should not take too long as the fish has been almost completely cooked on the coated side.

    Remove fish to serving plates and enjoy.

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