The Easiest Way To Cook Bacon

I assumed that everyone cooked bacon this way,

 but I was wrong. We were talking 'bacon' at tennis

 this morning during our warm-up because one of

 the girls mentioned how much she and her family

 liked my Marshall Fields Special sandwich, even 

though frying bacon was such a mess. 

You fry bacon? Sooo much easier to microwave it.

Everyone had questions.

No one else on the court had ever done that. 

Does it get crisp? Yes! 

Here we go! 

 I prefer Oscar Mayer bacon. Layer 2 paper towels
on a (microwave-safe) dinner plate. 

 Lay on the bacon. 2 strips per person works
for us...breakfast or a BLT lunch sandwich.

 Cover the bacon with another paper towel.

Microwave 30 seconds less (in minutes) than the
number of bacon strips. For 4 strips it's 3-1/2
minutes, 6 strips would be 5-1/2". That what
works for me. The first time you do this check
about 30 seconds before it's done to see if it
 still needs more time. Microwaves vary.

 Golden brown and crisp! No over-cooked centers
 and fatty ruffles on the ends that you get
 when frying. No watching, turning or grease!

Look at that! No floppy bacon! You can have bacon

anytime now. That's a good thing. 

Now lets make a sandwich.

Enjoy!

Links: Savvy Southern Style,
Between Naps On The Porch,
Designs By Gollum

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French Canadian Tortiere

It was love at first bite!

My dear friend Cathy introduced me to this classic

 Canadian Christmas dish a few years ago and I 

have since adopted it into my traditions as well. 

I lived in Canada as  a little girl (Niagara Falls), 

so it seemed a nice nod to those Canadian 

Christmas memories from childhood. 

We didn't make tortiere, but I can now!

Tortiere is a savory pork main dish pie. 

It's traditionally served around holiday time, 

particularly in Quebec on Christmas Eve.

 It has complex flavors and fills your home with

 the most wonderful aroma.

 I needed to borrow the 1/4 t mace
from a tennis friend. It's a lot like
nutmeg, but I wanted to follow Cathy's
recipe exactly.

 Just mash the cooked potatoes adding
  nothing to them. They will go into

 the cooked pork.

 Simmer.

 I made my own pie crust, but you can
buy ready-made and use that.

 Once the meat mixture has cooled, add it
to the pie and cover the top with crust.

Cut in a vent. I have a tin of holiday shapes
 that I get to use for just such an occasion.

 Ready for the oven.

 Time to  make the mushroom gravy.
Saute seasoned mushrooms in a little butter.

Add your favorite brown gravy mix and add
 a little extra water than instructed so that
 it's not too thick. Use at least
2 packets...maybe 3 if you
are gravy lovers, (and who isn't?).

 Out of the oven when golden.

Slice into 6-8 portions.

 Serve with mushroom gravy,
scalloped potatoes (they bake along in the oven),
green salad, or vegetable.

Don't you just LOVE family traditions,

both old and new!

Here's Cathy's recipe. YUM!

French Canadian Tortiere
1-1/2 lb ground pork
1/2 C boiling water
1 can consomme soup
1 small onion, chopped
1 clove garlic, minced
1-1/2 t salt
1/4 t each: mace, sage, pepper
pinch ground cloves
3 medium potatoes, peeled, cubed, boiled, mashed

In a saucepan thoroughly combine all ingredients
except potatoes. Stir frequently over low heat,
cooking until pork looses it's pink color and the
liquid is reduced by half, about 45 minutes.
Boil and mash potatoes. Add to meat mixture and
let cool. Line a deep dish pie pan with crust. Fill
with the meat mixture and cover with top crust.
Seal edges and flute. Carve a Christmas tree or star
on top to vent. Bake at 450 for 10 minutes, then
reduce heat to 350 and continue baking for another
45  minutes. Cut into wedges to serve.
Serve with mushroom gravy and scalloped or
mashed potatoes, vegetable and/or salad.

You can use refrigerated pre-made crust or make your own.

Pie Crust

2-1/2 C flour

1/2 t salt

3/4 C shortening

4-5 T ice cold water

Combine the flour and salt in a food processor

Pulse to combine. Add the Crisco and pulse on/off

about 15-30 times, until blended.

With machine running, drizzle in

enough ice water just until it begins to

 hold together. Divide dough in half, and

shape into flatted disks. Wrap in plastic,

chill at least 1 hour or up to 3 days or

frozen for up to 1 month.

 Roll out on a floured surface.

Enough for a double crust pie or 

two shells. 

Enjoy!

Links: Rattlebridge Farm, 

Between Naps on The Porch,

Coastal Charm, Dwellings,

Under The Table and Dreaming

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Balsamic Grilled Pork Tenderloin

It's one of my favorite cuts of meat. There are so 

many variations that give it completely different 

flavors. It's easy, fast, and delicious. Here's one.

There are always two pork tenderloins in a package.

It will serve 6. Most of the time I grill both of them

  for the two of us. This way, I have another dinner

 for later in the week or sandwiches for lunch. 

Leftovers also make a great filling for burritos.

Combine the marinade ingredients. 

I had fresh rosemary and thyme on hand 

so I added those. You can use dried if you like.

Coat the tenderloins well, cover and marinate if 

you have the time. Several hours is good enough. 

You could do this in the morning.

Grill over hot grill for about 15 minutes, turning a

few times until glazed. Do not overcook.

 It will still be pink in the middle when you 

take it off the grill. Cover lightly with foil to 

keep warm and let rest for 10 minutes.

It will continue cooking as it rests.  

Slice diagonally and dip each slice into the

 juices to plate and serve.

Good served with mashed potatoes, green 

vegetable or salad.

If you don't have a grill, you can roast them in a

very hot 450 oven for about 18-20 minutes.

Balsamic Grilled Pork Tenderloin

2 pork tenderloins

4 cloves garlic, minced

2T balsamic vinegar

2T olive oil                      

2t coarse salt

1/2t pepper

2 sprigs fresh rosemary

2 sprigs fresh thyme

Combine ingredients and rub all over pork. Marinate in refrigerator for several hours.

Bring tenderloins to room temp before grilling. Grill over hot grill about 15 minutes, turning 3 sides every 5 minutes. Remove to cutting board and let rest, slightly covered with foil for at least 10 minutes to let the juices redistribute into the meat. Slice diagonally and serve with a drizzle of the juices. Good with mashed potatoes and a fresh green vegetable: broccoli, sugar snap peas, asparagus, etc. or salad.

Enjoy!

also see: Pork Tenderloin en Croute'
Pork Tenderloin in a Golden Herb Crust
Pork Tenderloin Stir Fry with Linguini 
in a Basil Cream Sauce

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Sesame Grilled Pork Chops

Pork is always a perfect dinner for Fall;
pork chops, roast loin, and ribs. 

These pork chops are delicious on the grill.

I like to serve them with acorn squash

 roasted with butter and brown sugar,

 another Fall favorite.

 They would also be good with; corn casserole, 

scalloped potatoes, cheesy potato casserole, 

deluxe macaroni and cheese, rice pilaf....

so many good choices.

Just add a green vegetable.

Marinate the chops for an hour 

or cover and refrigerate for a longer time.

Then grill just until done, about 4-5 minutes

 per side for 3/4" thick chops. 

Keep the meat moist and juicy

 by not overcooking. 

This is also very good with strip steak. 

<><><><>

Sesame Marinade 
for  Grilled Pork Chops
(or also good on Strip Steak)

enough sauce for 4-6 chops/steaks
~~~~~~~~~~~

1 t pepper

1 T sugar

1 T minced garlic (or 1/2t powder)

2 T sesame oil

2 T Dijon mustard

3 T soy sauce
4 (3/4") thick loin pork chops
(or 4 strip steaks)

Combine the ingredients and coat both sides
 of the meat. Cover with saran wrap and
 refrigerate for at least 1 hour.

Grill on a preheated hot grill for about 4 minutes
 on each side for thick chops. Do  not overcook.
 (about 3 minutes each side for steak)

or to desired doneness. Let rest for 5 minutes.

Season with salt to taste.

Enjoy!

Links: Stone Gable,
Designs By Gollum

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Pork Tenderloin Stir Fry with Linguini in a Basil Cream Sauce

A recipe I've had for years. It's a different way to cook pork tenderloin. Use what you have on hand. It's  very flexible. 

Gather ingredients and start cooking the pasta.

Slice the tenderloin into bit sized pieces.

Dry the meat well so that it will brown.

Saute in olive oil. Season with garlic salt and pepper.

Remove the pork and saute the snow peas and sliced mushrooms. Fresh or frozen pea pods will work. Sometimes my grocery store doesn't have either and I use fresh sugar snap beans. You can also use canned mushrooms, but I prefer fresh.

Season again with garlic salt and pepper.

Return the pork to the pan.

Add the half & half or milk, soy sauce,  dried basil and nutmeg.

 Add the cheese.

Stir until melted. 

 If using fresh basil, chiffonade the basil (roll the leaves and slicing into thin ribbons).

Add it now.

Add thew drained pasta and toss to heat through.

With the snow peas.

With the sugar snap peas...both good.

Pork Stir Fry with Linguini 

in a Basil Cream Sauce

1 pork tenderloin (1-1/12 lbs)

8 oz linguini

1-2 T oil

1 6 oz pkg. frozen snow pods or 8 oz fresh pea pods or sugar snap beans

8 oz fresh mushrooms, sliced 

garlic salt and pepper

1/2 C half&half or milk

2 T soy sauce

1 t dried basil or 2 T fresh (about 10 leaves)

1/8 t nutmeg

1/2 C shredded mozzarella cheese

Start the pasta

Cut the tenderloin in half lengthwise and then slice into bite-sized pieces. 

Dry on paper towel lined plate.

Heat oil in a large skillet. Add the pork and season with garlic salt and pepper. 

Brown quickly over MH heat then remove from the pan.

Add more oil if needed and saute the mushrooms and pea pods. 

Seasoning again with the garlic salt and pepper. 

Return the pork to the pan. Add cream, soy sauce, basil and nutmeg.

Add the cheese and stir until melted. Add the linguini and toss to combine.

Enjoy!

Links: Funky Junk

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