Tuesday, August 28, 2012

Pork Tenderloin with Apple-Blueberry Chutney

After a very stressful last couple of months, my wife and I decided to take a mini-vacation to Pensacola, Florida with weekend to see our son and daughter-in-law. Then this uninvited guest announced he was coming as well. His name hurricane Isaac. Ok maybe we will change our plans.
In the mean time we decided Atlanta would be an alternate vacation spot. We can stay with my little sister and there will certainly be things to do. What Isaac has decided to curve east after coming ashore and Atlanta is going to get up to 8 inches of rain.
Friday after work we go to get in the car and hear a loud popping sound. The car will not start. The car was towed to the dealer. They called Saturday to say that the temperature sensor was bad and it thinks the car was overheating and shuts down.
Well before going on vacation I should update the maps on my GPS. Ok the GPS won't install the new maps. Email Garmin support. After three days they have me send them files from my GPS as I have apparently discovered a glitch in their GPS that won't let certain models be updated. Glad I paid for that lifetime of updates. Actually they are working with it and trying to get it to update without me returning the unit.
Maybe we should stay home and work.

Pork Tenderloin with Apple-Blueberry Chutney
Apple-Blueberry Chutney
1apple, seeded and cored and cut into small pieces
1 pint blueberries
1/4 cup orange juice or lemon juice
2 tsp balsamic vinegar
1 tbs sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

Put everything in a pan over medium heat. Cook until fruit is soft and liquids have almost evaporated. You will have a very thick fruit with a thick sticky sauce. If you serve over mixed greens like I did you can leave some of the liquid and drizzle over the greens like a salad dressing.

Pork Tenderloin
1 pork tenderloin
olive oil, just enough to cove meat
salt and pepper to taste

Pre-heat a grill to medium.
Drizzle olive oil on tenderloin. Sprinkle salt and pepper on pork tenderloin. These are the pork tenderloins that come 2 to a pack and are long and skinny. I have mentioned these before and someone always confuses them with a pork loin which is much larger like a roast. Place tenderloin on grill and close the lid. Cook for 8 minutes. Flip the tenderloin over close the lid and cook for 6 minutes. Turn grill off and leave tenderloin on the grill for 6 minutes with lid closed. This will give you slightly pink and very juicy tenderloin. You may have to adjust the cook time a little based on your grill.

I served this on a bed of mixed greens with a few pecans thrown on top of the greens. Then I sliced the tenderloin at an angle to give me long skinny slices. Then topped the pork slices with chutney.

Sunday, August 19, 2012

Shrimp Salad Sandwiches

Want a quick and easy dinner for those hot days of summer? Try this sandwich. 

Shrimp Salad Sandwiches
16 shrimp, 21-25 count 
2 tbs light mayo
1 tbs light sour cream
1 green onion, white and green parts finely chopped
1 stalk celery, finely chopped
1/4 Dill weed
2 slices tomato
2 lettuce leaves
2 buns

Makes enough for 2 sandwiches.
Boil shrimp. When they are cooked rinse under cold water. Cut he shrimp into 2 or 3 pieces.
Mix everything except tomato, lettuce and buns in a bowl. Place lettuce and tomato on bun. Then spread the shrimp mixture on the bun.

Sunday, August 12, 2012

Weeknight Paella

 I'm back, for this week anyway.
This is a quick recipe you can make during the week, it is not a true paella, but it has the flavors of paella. A great way to use up leftover rice and meats. The great thing about paellas is that you can use just about any meat, seafood or you can even do vegetable versions.

Weeknight Paella
2 spicy sausages, cut into 1/2 inch coins I used hot Italian Chorizo would be good
1 cod fillet, cut into bite sized pieces or any firm white fish
1 ham steak, cut into bite size pieces
12 shrimp, peeled and deveined
1 to 1 1/2 cup cooked rice
1 14 oz can diced tomatoes
2/3 cup peas, frozen
1/2 tsp smoked paprika
1 pinch crushed red pepper
1 pinch of saffron, optional
1 large clove of garlic, minced
2 tbs olive oil
Parsley for garnish, I also used some saffron threads for the pictures

Heat olive oil in a pan over medium high heat. Sprinkle the saffron threads on the tomatoes, this will soften them and let the flavors combine. If you don't let the saffron bloom in liquid it will be stringy and the flavor doesn't develop. Add sausage and ham. Cook until they start to take on color then add the fish. Add the rice, tomatoes, garlic, smoked paprika and pepper. When the rice is warmed through add the shrimp. When the shrimp takes on color add the peas. Cook until peas are heated through.

Place on plate/bowl and garnish with parsley.