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ASIAN ASPARAGUS AND MUSHROOMS

Food Network Magazine
July/August 2012 page 130
Photo from Food Network

Ingredients

1 Bunch of Asparagus, cut into thirds
2 teaspoons Sesame Oil
1-inch piece ginger, cut into matchsticks
3 cups Shiitake Mushroom caps, quartered
1 Garlic Clove, sliced
1/3 cup water
1 tablespoons Gluten Free Soy Sauce (or Tamari Sauce)
1 tablespoon butter (clarified if you prefer)

Directions

Heat sesame oil in a skillet over medium heat. Add ginger to the skillet and cook, stirring, 1 minute. Add shiitake mushroom caps and garlic clove and cook, stirring, 2 minutes. Add the asparagus and water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.

BACON AND MUSHROOM STUFFED BBQ PORK TENDERLOIN

Based on a recipe found in the Food Network Magazine, May 2011

Ingredients

4 slices bacon, chopped


8 ounces cremini mushrooms, sliced


1/2 cup yellow onion, finely chopped


kosher salt and freshly ground pepper


1 clove garlic, minced


1 small shallot, finely chopped


2 pork tenderloins (2 to 2 1/2 pounds total), trimmed


1/2 cup of your favorite BBQ Sauce (preferably gluten and sugar free)


1/2 teaspoon grated lemon zest

Directions

1. Heat a 12″ skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the onions and cook until just barely turning clear, about 2 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Clear a spot in the middle of the pan and add the garlic and shallot and cook until fragrant, about 30 seconds. Stir the garlic and shallot into the rest of the ingredients in the pan. Remove from the heat and let cool.

2. Butterfly the pork: Make a 1-inch deep incision down the length of each tenderloin; DO NOT CUT ALL THE WAY THROUGH. Open the meat like a book so the tenderloins lie flat.

3. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a a long side, tightly roll up each tenderloin. Secure the seams with toothpicks.

4. If Grilling: preheat the grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermomete inserted into the center of the pork registers 140 degrees, 35 to 40 minutes. Transfer to a cutting board and rest, about 10 minutes.

5. If Roasting: preheat the oven to 375 degrees and move rack to center of oven. Place the pork rolls on a rack in a roasting pan. Brush the pork rolls with olive oil and season with salt and pepper. Cover the pan with aluminum foil. Bake until a thermometer registers 140 degrees, 25 to 30 minutes. Brush the pork with BBQ Sauce and return to the oven and bake until sauce starts to bubble, about 5 minutes. Remove from the oven and let rest about 10 minutes.

6. Remove toothpicks and top with lemon zest.

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SPINACH SALAD WITH WARM ONIONS AND CRISPY SALAMI

Recipe by Real Simple | Best Recipes, Easy, Delicious Meals
pg 47

Ingredients

2 tablespoons olive oil


1/4 pound hard salami, cut into 1/2″ pieces (or substitute with bacon, sausage, or chicken)


2 tablespoons red wine vinegar


1 tablespoon dijon mustard


1 tablespoon honey
kosher salt and black pepper


1/2 red onion, sliced into rounds
Baby Spinach (enough for 2 plates)


4 hard boiled eggs (optional)

Directions

Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the salami and cook, stirring occasionally until browned, about 2 to 3 minutes. Transfer to a plate to cool.

Add the vinegar, mustard, honey, the remaining tablespoon of oil, and 1/4 teaspoon each of salt and pepper to the skillet with the drippings. Whisk to combine.

Add the onion and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Stir in the salami.

Divide the spinach among plates and spoon the onion and salami over the top. Serve with the eggs if using.

PORK CHOPS WITH PLUM SAUCE

Based on a recipe from GlutenFreeGirl.com

Ingredients

2 tablespoons purified bacon fat (or other searing oil of your choice, olive or walnut oil work well)


3 to 4 pork chops (I used thick cut, but thinner cut will work too, just adjust cooking time)


salt and pepper

2 tablespoons butter
1 red onion, finely diced


12 italian plums, quartered (smaller than other plums)


1/4 cup agave syrup


2 tablespoons white balsamic vinegar


1/2 cup apple or orange juice (both work well)

Directions

In a medium bowl, fill 2/3 of the way with water and mix in 1/4 cup salt. Add the raw pork chops to the brine bath and let sit for 30 miniutes. Remove from the water, pat dry with paper towels and place on a plate or dish. Season both sides with salt and pepper.

Meanwhile, in a 12″ skillet, melt the butter over medium-high heat, being careful not to brown it. When it has melted and becomes bubbly, add the diced onions and stir it frequently. As the onions become soft and translucent, add the plums and sautée them for a few moments.

While the onions and plums are cooking, heat a 12″ oven-proof skillet over med heat, then add the bacon fat. Once the fat has just melted, add the pork chops and sear for 2 to 3 minutes, or until browned. Flip the pork chops and sear the other side.

When the plums have started to soften, add the agave and white balsamic vinegar. Stir and cook, simmer and until the plums are fully softened, and the flesh yields easily to the fork. Add the apple or orange juice and stir some more, then add the seared pork chops. Cover with a lid and lower heat to low. Cook for 5 to 10 minutes or until the meat register 155 degrees (there should be a teeny tiny amount of pink in the middle, or none at all if you prefer your pork more well done).

Place the pork chops on a plate and spoon the plum sauce over the top.

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