How To Butterfly A Pork Loin

It’s time to get gear up for the holidays and start planning some festive meals. Here’s an economical cut of meat dressed up for the holiday platter. A Pork Loin Roast. You could have your butcher do this for you but it’s so much more fun and impressive to do it yourself and it’s really easy. Trust me, if I can do it, you can do it! Now get out your sharpest knife.

Place the roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1/3 of the way down.

Pull the meat back as your slicing through it.

Just slice a little at a time, no more then an inch at a time.

Don't slice all the way through. Stop about 3/4 of an inch  (give or take,depending on your meat) before you slice through.

Open  it up like a book!

Bring your knife back to the crease and start cutting back, parallel to the cutting board about 1/2 way through the meat.

Keep pulling the meat back as you go but again dont cut through.

Slice through but stop about 3/4 of an inch before the end, pulling the meat until you can lay it flat.

 

Now your ready to fill it with your choice of stuffing.

I just winged it. I used up the rest of my Fig Jam that I made to go with the Fruit Stuffed Pork Tenderloin I made last month.

I also used up the rest of my dried apricots,some fresh diced apples and rosemary.Wish I would have added some fresh garlic, but I didn’t.

I rolled it back up and tied it with kitchen string.

I tucked in some rosemary sprigs after I rubbed it with some olive oil, rosemary, and S&P.

I baked it till the internal temperature was 150 degrees,  then I let it rest for 15 minutes.

Slice and enjoy.

I guess I could have got it a little rounder but it was delicious just the same. I hope you try to butterfly and stuff a roast.You can use almost  any kind of meat, beef, chicken, lamb, and of course, pork!

It’s easier then it looks!

Chipotle-Marinaded Skirt Steak And A Winner!

I found this recipe on the Safeway website last year and it's my absolute favorite.

But first a little lessen that I learned!

Last year I had bought a package of skirt steak from my local meat market and put it in the freezer. The day that I went to make it, I was having company so I figured I better pick up an additional package when I went to the supermarket.

So I did, and while I was preparing the marinade. I unwrapped both packages of meat and compared them. It was quite obvious that the meat market steak wasn't as nice looking as the steak from the grocery. So I was bummed about the meat, but prepared both cuts of meat, the exact same.

We marinaded and grilled them. When we sliced both meats up, the meat market meat was moist, very flavorful, and TENDER! The beautiful looking slab of grocery store meat was so tough, it was like jerky. Stringy old tough jerky. So, if you have had skirt steak and didn't like it, or thought it was tough, I beg you to go get a good quality piece of skirt steak, and try this recipe!

It's quick with only 25 minutes of marinading,

easy as most ingredients are probably already in your pantry,

and OH SO GOOD!

And now for the winner of the Beach Tote Giveaway, sponsored by Barefoot Wines

is...


is....


is...

Nutmeg Nanny!

Congratulations! Please e-mail me your address!

Chipotle-Marinated Skirt Steak

By Safeway

Ingredients
1/2 cup finely chopped onion
2 canned chipotle chiles in adobo sauce, minced
1 1/2 tablespoons minced garlic
2 teaspoons Ground Cumin
2 teaspoons kosher salt
1 teaspoon Chili Powder
1 teaspoon Paprika
1 tablespoon Extra Virgin Olive Oil
2 pounds Beef Skirt Steak, rinsed and patted dry

Directions
In a 9- by 13-inch baking dish or a large bowl, mix onion, chipotle chiles with adobo sauce, garlic, cumin, salt, chili powder, paprika, and oil. Add beef (cut in half if too big to fit) and rub marinade onto both sides. Cover and let stand at room temperature 25 minutes.
Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 inches above the cooking grate only 2 to 3 seconds; Place steak on oiled cooking grate; cover gas grill. Cook, turning once with a wide spatula, until browned on the outside and done to your liking in the center (cut to test), about 6 minutes total for rare (reddish pink), or 8 to 10 minutes total for medium-rare (pink).
Transfer meat to a cutting board, loosely tent with foil, and let rest 10 minutes. Slice the steak across the grain into thin strips and serve with fajitas fixings.

Palm Leaf Dinnerware For The Party!

Recently I was sent a set of some Palm Leaf Dinnerware from Marx Foods. I was having an outdoor dinner party and I thought these plates were perfect for such an occasion.. They are made out of naturally discarded sheaths of the leaves of the Adaka palm tree and are collected from the forest floor. No trees are harmed in the making of this natural and biodegradable dinnerware. They are an eco-friendly alternative to conventional disposable plates and green all the way.

For my dinner party, I served my Bacon Wrapped Stuffed Dates on a leaf lined plate.
It was one of three appetizers.

After our salad, I served a Cedar Planked Lemon Salmon and paired it with Gnocchi and Browned Butter. I barbequed the salmon on cedar planks with pickled Meyer lemon slices on top, a little salt and pepper, and it was cooked to perfection.
Plated on, of course, a Palm Leaf Plate.

And our main course was Beef Tenderloin with Balsamic Reduction Cream served with a Wild Mushroom Saute. I used some Dried Black Trumpet Mushrooms, Dried Lobster Mushrooms, and Dried Maitake mushrooms that I also got from Marx Foods, along with some fresh Baby Portabellas.

It was a wonderful dinner complemented by these wonderful disposal plates.
Because let's face it, after an evening of delicious food and robust wine,
who wants to do dishes???

Certainly not me!


Thank you Marx Foods!

The Daring Bakers: Lasagna and Ravioli

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

I have to admit, I wasn't so thrilled when I saw this months challenge. But after thinking about it for awhile, I realized I could also make ravioli with half the recipe. I'm having a 7 course dinner party next month, and this would make a perfect course. A little attitude adjustment, and I was pretty excited to give this long, and I do mean long, recipe a try.

The recipe consisted of three elements.

A Ragu sauce,
Spinach Pasta,
White sauce.

Lets start with the ragu!

I thought it was delicious!!!
The recipe actually called for beef, pork, and veal. I opted to just go for the beef. I bought some skirt steak and ground it in the food processor. So much better then hamburger!!!

It's got onions, celery, carrots in there with tomatoes, wine, and seasonings. Simmered for hours, it wasn't hard to make, just hours of simmering time. I'll make it again. Perfect for one of those stay at home rainy kind of days!!!

The second element was the pasta. It was fun to mix this together. Just three ingredients.

But if I ever do this again, I'll invest in a pasta roller.
In fact, I think I'll start pricing me one! ;)

It seems I had pasta every where but it was so fun to look at. MY PASTA!!!
It was so exciting to see my results.

And I cut out little circles and filled them some ragu.

Sealed and crimped with my umpteen year old Pampered Chef thingamajig that I have never used. Glad I'm a pack rat! Look how beautiful! Let's just pause for a moment and...
and admire them!

The third element of this challenge was the Bechamel sauce AKA white sauce. Simple white sauce with a dash of fresh nutmeg. That is what I'm going to use as the sauce for these beautiful raviolis. They're in the freezer just waiting for the party. They will get a quick dip in the hot tub, then be dressed in white for their presentation. I can't wait!

If you would like this recipe, you can click here

Short Ribs with Chocolate and Rosemary

Whether it's 11 degrees out side or a beautiful 85 degrees like it is here, this recipe is a soul satisfying hearty dish that is perfect for a Sunday Supper.
Or anynight supper!


Cooked slow and low, the meat falls off the bone and it is so fork tender.
The way short ribs should be.


The cocoa powder added so much more depth to the flavor and color.
It was beautiful.

Next time I will serve this over a bed of wide noodles.

Something that will cling to that amazing sauce.
Oh yea! There will be a next time!

Short Ribs with Chocolate and Rosemary
Found at Epicurious

1/4 cup diced pancetta (Italian bacon; about 1 1/2oz)
6 pounds bone-in short ribs
1 1/2 cups finely chopped onions
1/4 cup finely chopped shallots
1/4 cup finely chopped celery
1/4 cup finely chopped peeled carrots
3 garlic cloves, minced
2 cups dry red wine
3 cups low-salt chicken broth
2 cups chopped drained canned diced tomatoes
2 tablespoons chopped fresh parsley
1 very large fresh thyme sprig
1 bay leaf

3 tablespoons shaved or grated bittersweet chocolate
2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
1 teaspoon finely chopped fresh rosemary

Preparation Heat heavy large pot over medium heat. Add pancetta and sauté until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate. Add onions and next4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1 1/2 hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer.

Transfer ribs to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes.

Picadillo Navideño: It's Not Just For The Holidays

Have I got a good meal for you!

I worked all day, went to the grocery store, and still came home with the time, the ingredients, and with enough energy to make this dinner.
For my weekday meal, all I needed was one skillet.

I just browned up some ground beef (ground turkey would work here) with onion and garlic. Then some cut up potatoes and carrots joined in on the sizzle. I added a little beef stock at this point just to keep the juices flowing.

The original recipe has beets in it, but for my family, I thought it might be better to skip the beets for the first time. I was already worried about the raisins, pecans and cinnamon. You see, the daughters palate isn't quite up to parr. It's still growing along with her feet.
(Gasp) Did I say that?

This was great by itself but The Hubby said it would be good
rolled into a burrito or scrambled in some eggs.

This savory yet slightly sweet dish is traditionally served during the holidays. But, it's not just for the holidays in my home.
I'm making it my first installment of my new series,
Weekday Dinners.

Aprovecho, A Mexican-American Border Cookbook.
This cookbook was done with the intention of having it passed on from generation to generation. As our world is constantly changing, it is getting harder and harder to pass on cultural traditions. This cookbook encompasses both sides of the border with stories and legends that are unique to the Southwestern region of the country. It also contains Dichos (Proverbs), a chile glossary and 250 delicious, simple and easy to follow recipes.
ht:Mexican-American Border Cooking

This recipe is in the new cookbook written by my friend Teresa. To get a sample of her wit and humor, visit her at Mexican-American Border Cooking Blog. As for me, I'm off to Amazon to order her cookbook. One for me and one for a Christmas gift.

Light bulb Moment: This would make a great gift with some cinnamon and/or cumin spices, pecans, and a box of raisins in a basket with a sticky note on this traditional Christmas dinner!

Picadillo Navideño

1/2 pound medium beets, chopped (I didn't use any beets)
3 pounds ground beef (I used approximately 2lbs)
2 tablespoons olive oil (I didn't use any)
1 medium onion, chopped
3 garlic cloves, minced
4 carrots, chopped (I used 2 but wished I used 4)
3 to 4 small potatoes, cubed (I should of used many more)
1 cup raisins (A handful?)
1 cup chopped pecans (I forgot them and I'm still kicking myself)
1 tablespoon cinnamon
1 tablespoon cumin (I used what was left in my cumin jar) (note to self: buy more cumin)
salt and pepper
Cook beets in water until tender reserving the liquid. Heat oil in a skillet and saute the meat, onions and garlic. Season with salt and pepper. Once the meat is no longer pink, add the carrots and potatoes and cook until semi done then add the beets, raisins, pecans, cinnamon and cumin. Cook for 10 more minutes. Add some of the reserved liquid if you see the dish getting too dry. Makes 6 to 8 servings.

Enjoy!