Something I should mention, to fully understand where I am coming from as a cook, is that for the most part I don't use a lot of fat/oil/butter, I use little to no dairy, and I am try to be wheat-free. I believe the recipes are still pretty normal and everyone I cook for thinks so too!
I like cooking Southern food, even though I'm in Southern CALIFORNIA. I also like adapting French Provincial countryside dishes, one pot meals, all types of chilis...
Wednesday, April 14, 2010
4/14/10 - dinner
Tonight's dinner is barbecue sauce marinated pork tenderloin medallions, Emeril's Sweet Potato Pudding, and steamed green beans.
First, I cut the tenderloin into 3/4" medallions. They are marinating in a splash of my good friend Dan's Liquid Gold (homemade award-winning BBQ sauce), juice of 1/2 a lemon and 1 orange, and some rosemary. The rosemary in our garden is going CRAZY so I'm pretty much using it in everything. They are going to go on a hot grill pan for 4-5 min. a side.
In the oven is something easy and delicious. I adapted the recipe from Emeril Lagasse's cookbook "Louisiana Real and Rustic".
Here's my adapted recipe.
-Sweet Potato Pudding-
Preheat oven to 350°
Mash together in a large bowl:
40oz can sweet potatoes - drained
2 eggs
3/4 c milk (soy works fine, too)
1/4 t cinnamon
1/4 t nutmeg
1/2 c lightly packed brown sugar
1 T molasses or cane syrup
1/4 t salt
1-2 T butter, softened (I typically err on the side of less fat)
splash of vanilla extract
1 T booze (rum, bourbon, whiskey, scotch)
Stir in:
1/2 pecan pieces
Pour into a greased 8x8 pan, top with a handful of pecans and a sprinkle of brown sugar if desired, and bake in preheated oven for 45min. or until bubbly and "dry" in the center.
First, I cut the tenderloin into 3/4" medallions. They are marinating in a splash of my good friend Dan's Liquid Gold (homemade award-winning BBQ sauce), juice of 1/2 a lemon and 1 orange, and some rosemary. The rosemary in our garden is going CRAZY so I'm pretty much using it in everything. They are going to go on a hot grill pan for 4-5 min. a side.
In the oven is something easy and delicious. I adapted the recipe from Emeril Lagasse's cookbook "Louisiana Real and Rustic".
Here's my adapted recipe.
-Sweet Potato Pudding-
Preheat oven to 350°
Mash together in a large bowl:
40oz can sweet potatoes - drained
2 eggs
3/4 c milk (soy works fine, too)
1/4 t cinnamon
1/4 t nutmeg
1/2 c lightly packed brown sugar
1 T molasses or cane syrup
1/4 t salt
1-2 T butter, softened (I typically err on the side of less fat)
splash of vanilla extract
1 T booze (rum, bourbon, whiskey, scotch)
Stir in:
1/2 pecan pieces
Pour into a greased 8x8 pan, top with a handful of pecans and a sprinkle of brown sugar if desired, and bake in preheated oven for 45min. or until bubbly and "dry" in the center.
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