Pork Wellington

I have saved this recipe for the past 3 months ever since I watched the episode on Good Eats. Alton Brown always pleases the crowd and never disappoints. I saved this recipe to make for a small dinner party, and I was waiting for the perfect opportunity to make it. My favorite taste testers, my Cuban family, happily came over for dinner last night. It was an early celebration for my cousin's birthday, and just another good reason for me to make a delicious meal.

One word best sums this meal up, WOW. It really does have the wow factor, presentation and taste factor are over the moon for this dish. The pork tenderloin is tender and juicy and all wrapped in the ham, and the flaky puff pastry crust gives a nice buttery bite to the dish. I loved the addition of the apple rings in the middle, the sweetness compliments the pork very well. Everyone was oohing and aahing the entire time. It's such a gourmet and fancy meal, that you feel like you're in a fine dining restaurant.


Pork Wellington
Adapted from Alton Brown

1 whole egg
1 tablespoon water
2 ounces dried apple rings
1 whole pork tenderloin, approximately 1 pound
4 1/2 ounces thinly slice prosciutto ham
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme leaves
1 teaspoon all-purpose flour
1 sheet puff pastry, thawed completely
1 tablespoon whole-grain mustard

Preparation:
1. Place a rack in the upper third of the oven and heat to 400 degrees F.
2. Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
3. Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
4. Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
5. Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
6. Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
7. Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

Review: OMG...I can't wait to make it again. I served it along with pesto risotto & green apple salad. It was such a comforting and gourmet meal, that it's quite simple to prepare. Thanks Alton for a great recipe, it was definitely good eats!

Mac and Cheese with Pancetta

Last weekend, I had this crazy urge to make some serious comfort food. The kind the puts you in a food coma, and your tummy aches because you are stuffed like a little pig. I had thoughts of fluff and cheese, and donuts and cake and then it hit me, macaroni came to my head. I love macaroni and cheese, you know the kind from a blue box, its a sweet reminder of the childhood days. Back then my cooking skills were zero...I never read the box for directions. To tell you the truh I did not pay attention to the methods of measurement, too. I prepared it as I thought I saw my mom cooked it. Boil water, add pasta, cook for whatever time, and mix it up. Lovely orange powder that was supposed to be the cheese. I'm laughing as I'm recollecting my horrible days as a young chef, but I swear I pay very close attention to my cooking nowadays. This is a grown up version for adults, it's so creamy and delicious that you forget that about that blue box. It's made with real cheese, so comforting and sooooo so-so good. Food coma achieved!



Mac & Cheese with Pancetta
Adapted from Bon Appetit

Ingredients:
8 tablespoons butter, divided
6 ounces thinly sliced pancetta, coarsely chopped
1 cup finely chopped sweet onion
3/4 teaspoon dried crushed red pepper
3 garlic cloves, minced
1/4 cup all purpose flour
3 1/2 cups lowfat milk
2 1/2 cups grated sharp cheddar cheese
1 cup finely grate Parmesan cheese
1 8 ounce container of mascarpone cheese
1 1/2 cups panko
1/2 cup chopped fresh Italian parsley
1 pound large elbow macaroni

Preparation:
1. Melt 1 tablespoon butter in large deep skillet over medium-high heat. Add pancetta; saute until crisp, about 6 minutes. Add onion; saute until tender, about 5 minutes. Add crushed red pepper and garlic; stir 1 minute.
2. Stir in 3 tablespoons butter; allow to melt, then add flour and stir 1 minute.
3. Gradually whisk in 3 1/2 cups milk; simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes. Remove from heat. Whisk in cheeses. Whisk in more milk by 1/4 cupfuls until sauce is thick but pourable. Season with salt and pepper.
4. Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add panko and stir until very light golden, about 5 minutes. Remove from heat. Stir in parsley.
5. Preheat oven to 350 degrees. Lightly butter 13x9x2 pyrex baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add warm cheese sauce; toss to coat. Season with salt and pepper. Transfer mixture to prepared baking dish. Sprinkle crumb mixture evenly over. Back mac and cheese until heated through and topping is golden brown, about 30 minutes.

Review: This mac and cheese can be a meal in itself. There is so much leftover, that I had to freeze half of it for my sister. The flavors were wonderful, and it's a great twist on a childhood favorite of mine.

Breakfast Casserole

Breakfast casseroles are a healthier and less expensive alternative than going to a restaurant or stopping by and getting McD's for breakfast. It's so easy to prepare a breakfast casserole the night before and pop it in the oven in the morning. I prepared this dish for Eric's work as a savory treat instead of my typical sweet breads.

Breakfast Casserole
Original Krystal recipe

Ingredients:
12 large eggs - I used egg beaters
1 1/2 pounds breakfast pork sausage, cooked & diced
1/2 cup chopped green onion
1 cup grated monterey jack cheese
1/2 cup grated jalapeno monterey jack cheese
1/2 cup 2% milk
8 ounces of cream cheese, room temperature
1/2 cup diced tomatoes
1 cup chopped bell peppers, mix of red, yellow & green
2 tablespoons of cilantro
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Badia completa or substitute garlic powder

Preparation:
1. Place the rack in the center position and preheat the oven to 375 degrees F.
2. Spray a 9 x 12 dish with PAM and layer the bottom with the cooked diced sausage & onion.
3. Add the eggs with all the remaining ingredients, mix well and pour over the sausage. Bake for 35 minutes or until the eggs are cooked through.
4. Remove from the oven & let the casserole cool for a few minutes to set before slicing into 12 large servings.

Review: Perfect way to start your day, and an easy way to feed a crowd. My husband's office was lucky enough to taste this dish, and from what I heard...everyone loved it.

Butternut Squash Risotto

I've been making risotto ever since I saw Gordon Ramsey yell out "Get out of my kitchen, ya donkey!" This hilarious catchphrase is stuck in my head because the knuckleheads aka wanna-be chefs would always have to cook this dish for dinner. I'm not afraid to make risotto, but maybe I'm afraid to cook for Gordon Ramsey. I've been itching to make a new risotto, and I came across Ina Garten's. I'll admit that I'm slowly becoming a mad fan for her because all of the recipes that I've previously made, are ALL pretty darn good. I've never eaten butternut squash or cooked with it, too. So I liked the adventure of a new ingredient.

However, my biggest problem with this dish was finding butternut squash. I've seen it at TJ's in a bag, all cut and ready to cook. But I didn't want to cheat the recipe either. I searched high and low at my farmers market for this darn butternut squash, and the only thing I knew about it was it was orange. I looked at the squash area, and it was nowhere to be found. I scanned the area one more time, and I found it...and laughed. It had a little sticker of "butternut squash" placed on the bottom of it. My husband & I giggled like school kids because the squash looked so phallic! OMG, it was hilarious. Whatever, this crazy vegetable with the identity of a men's private part. haha. Moving on with my dish, the hardest part truly was cutting the butternut squash. I googled on how to do it, and found this perfect demo.


Butternut Squash Risotto
Adapted from Barefoot Contessa

Ingredients:
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups of vegetable stock
6 tablespoons (3/4 stick) unsalted butter
8 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan

Preparation:
Directions
1. Preheat the oven to 400 degrees F.
2. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
3. Meanwhile, heat the vegetable stock in a small covered saucepan. Leave it on low heat to simmer.
4. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
5. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
6. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.

Review: I followed the recipe with a couple adjustments, added extra pancetta & used homemade vegetable stock. I couldn't stop eating the roasted butternut squash by itself either. I was pleasantly surprised by the sweetness of the squash, too. Absolutely wonderful risotto and one I'll be making again. YUM, thanks again Ina!

Banana Coconut Bread

This was the other bread that I brought to my aunt's Hawaiian themed BBQ. Everyone loved this treat, too!


Banana-Walnut Coconut Bread
Adapted from Epicurious & seen on Joelen's Culinary Adventures

Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 very ripe bananas, mashed (1 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut
1/2 cup walnuts, chopped

1. Put oven rack in middle position and preheat oven to 375°F. Grease a 4 x 8 inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet. This extra insulation will keep the bottom of the bread from over baking.
2. Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, walnuts and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
3. Pour the batter in and sprinkle with remaining 1/4 cup coconut. Bake for 1 hour. Transfer bread to a rack and cool slightly.

Fresh Mango Lime Bread

I made this for my aunt's Hawaiian themed Labor Day BBQ. I really wanted to make spam musubi from Joelen's Blog, but I was worried that I might be the only one eating it. I'll save this for another day, because I love Spam! I decided to go the sweet route, but I had to makeshift a recipe for whatever was in house. Since Eric & I were working on our house this past weekend, I really didn't get to do my grocery shopping & stock up my pantry up. I was hoping to make something with pineapple...but I didn't have any on hand. So thankfully, I had bought mangoes the week before, and they were perfectly ripe. It was quite the hit, and I'm glad to have brought something fresh and fruity. It was a nice change from my normal blueberry-banana bread, and so delicious when served warm. Enjoy!

Fresh Mango Lime Bread
Adapted from Joy the Baker & Dorie Greenspan's - Baking:From My Home to Yours

Ingredients:
3 large eggs (I used cage free)
3/4 cup applesauce
2 1/2 cups white whole wheat flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (packed) light brown sugar
1 to 1 1/4 cup diced mangos from 1 large peeled and pitted mango
1 cup grated apple from 1 peeled Granny Smith apple
3/4 cup moist and plump golden raisins
grated zest of 1 lime

Preparation:
1. Center a rack in the oven and preheat the oven to 350 degrees F. Grease a 8-1/2 x 4-1/2 inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet. This extra insulation will keep the bottom of the bread from over baking.
2. Whisk the eggs and the oil together.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in. Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended- the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together. Stir in the mango, apples, raisins and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.
4. Bake the bread for 1 1/2 hours, or until it is golden brown and a thin knife inserted into the center comes out clean. If the bread looks as if it’s getting too brown as it bakes, cover loosely with a foil tent. Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.

Review: The family loved it and ate it up as soon I put this out, people went crazy for mango. I sure did! Perfect summery bread to enjoy with a cup of coffee, too.

Porkchops with Mushroom Bourbon Cream Sauce

This was a fairly decent meal for the hubs and me...it's not my favorite way to prepare pork but I was intrigued by the sauce more than anything. I was looking forward to the creaminess and buttery-ness from the marriage of mushroom, bourbon, and the heavy cream. And with my addition of my favorite friend, Gaaaaaarrrrrr-lick. I roasted a garlic head the night before, and wanted to use it in my dish. I usually make Garlic-honey butter, but bah, I didn't have any lovely sourdough bread to go along with dinner. The sauce was a perfect blend of butter-y, garlic-ky, and mushroom heaven for me!

More about the pork chops, they were huge since I got the Costco value pack. I should have taken them down a notch since it lengthened my cooking time. These pork chops were almost 4 inches thick, (that's 4 of my fingers) only if I had cut these suckers in half - it would have been just a perfect bite. I felt like I was arm wrestling with the pork chops with each bite...HUGE bites. D'OH, big homer-ism to me. Oh well, that was my cooking bad. I guess I'm mainly disappointed that this took me longer than usual to prepare but my wonderful husband helped me out when he could. I served this alongside barley mix (which I'll never buy again from TJ's), & herb-roasted vegetables using my previous herb-roasted onion recipe.

Porkchops with Mushroom Bourbon Cream Sauce
Adapted from Simplyrecipes.com

Ingredients:
2 Tbsp olive oil
1 pound sliced cremini mushrooms
1/4 cup chopped onions
1 head of roasted garlic, minced
1/2 cup dry white wine (e.g. Sauvignon Blanc)
1 cup chicken stock
1/2 cup heavy cream
1/4 cup bourbon whiskey
Salt and pepper
1 large egg
2 Tbsp water
4 6-7 oz center-cut pork chops
All purpose flour
2 cups fresh bread crumbs
3 Tbsp grapeseed oil
2 Tbsp minced fresh basil

Preparation:
1. Sauté onions, roasted garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned - about 10-15 minutes. Add the wine, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes. Add the chicken stock and bourbon, boil until reduced by two thirds. Add the cream and simmer several minutes until the sauce thickens.
2. Whisk an egg and 2 Tbsp of water in a shallow baking dish. Sprinkle both sides of pork chops with salt and pepper. Dip chops into the flour, then egg mixture, then breadcrumbs, coating completely. Heat olive or grapeseed oil in a large skillet over medium-high heat. Add the pork chops and cook until brown, about 4 minutes per side. Turn the chops one more time, lower the heat to low, cover, and cook an additional 5 minutes. Alternatively you can put the chops in a pre-heated oven at 400°F for 5-8 more minutes.
3. When about to serve the pork, bring the sauce to a simmer and add the chopped basil to it. Season to taste with salt and freshly ground black pepper.

Review: It's a fairly decent meal when you get the correct sized pork chops, and more importantly pick appropriate side dishes. Just rice pilaf or mashed potatoes would have sufficed, or a dinner salad but I kinda went over the top with this cooking adventure. I'm still in love with the sauce

Herb-Roasted Onions

I know eating onions sounds like a crazy side dish, but there are so many health benefits to onions. Onions have anti-bacterial, anti-inflammatory, and anti-allergic actions, which could be why they are the starting point of choice for the cuisine of so many cultures around the world. I hate the way onions smell on your breath after a meal...this does not give you that stinky after breathe. This is such a quick and easy side dish that you would really fall in love with eating onions. The only ingredient that I had substituted on this was the Dijon mustard, because I love honey Dijon mustard more...it brings that extra sweetness and bite that I love from mustard. I highly recommend the Jack Daniel's Honey Dijon Mustard.

Herb-Roasted Onions
Adapted from Barefoot Contessa

Ingredients:
1 red onion
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Honey Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Directions
1. Preheat the oven to 400 degrees F.
2. Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
3. For the dressing, combine the lemon juice, honey mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
4. With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

Review: The onions caramelized beautifully in my oven, and the wonderful aroma filled my kitchen. Any recipe that lets me use herbs from my garden is definitely a keeper, too. I love how the vinaigrette & thyme brings this dish together with the chicken piccata, too. The entire meal was full of flavor and easy comfort food to enjoy!

Chicken Piccata

Lately, I've been watching alot of Barefoot Contessa shows and everything that Ina makes...I get inspired and crave her hearty and delicious meals. I recently saw this episode of It's Friday night again, and laughed about all the chicken dishes she makes for her husband - Jeffrey is a great taste tester and so is my husband. I loved the simplicity of this recipe, because most of the ingredients are staples in my pantry and garden. My husband was raving about the smell in the kitchen from the herb roasted onions that accompanied the dish, too.

Chicken Piccata
Adapted from Barefoot Contessa
Ingredients:
4 split (2 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs
1 tablespoon water
1 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine (I used a Sauvignon Blanc from TJs)
Sliced lemon, for serving

Directions:
1. Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
2. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
3. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
4. Heat 2 tablespoons of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
5. For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Review: Loved this meal, and I used the extra chicken leftover for my salad the next day! The buttery lemon sauce that is drizzled on top of the chicken really highlights the crispy chicken. I served the chicken alongside the herb roasted onions & mashed potatoes. I can't wait to make this dish again.