Pork a la Parke

This is a variation of Beef Wellington my mom created ages and ages ago.  My brother loved it so much, she dubbed it Pork a la Parke in his honor!  I make this fairly often (in both beef and pork versions), as it looks really, really impressive... but is actually really simple to make.

Ingredients:
one package pork tenderloin
salt
2 T sweet butter
1/2 lb mushrooms, minced and thoroughly dried
2 shallots, minced
1 package puff pastry
1/2 C melted butter

Directions:
Preheat oven to 400 degrees
Saute mushrooms and shallots for 2-3 minutes or until soft. Set aside.
Butterfly the two strips of tenderloin and quickly sear.
Put the mushroom mixture on top of one butterflied piece and then top with the second tenderloin.
Wrap in puff pastry.
Cook until pastry is golden brown, 40 to 45 minutes

Delicious, and so pretty on the table!

Grilled Pork Tenderloin with Plums and Apricots

This is one of my favorite dinners, ever.  I request it whenever I'm home, and have made it for myself several times as well.  It tastes delicious with any random assortment of fruits, too.  I'll substitute whatever I have on hand!  And since I always have a tenderloin in my freezer for just-in-case... we end up eating this delicious entree fairly often!

Ingredients:
4 lbs boneless pork tenderloin, cut in half lengthwise
4 T olive oil
1 1/2 C port wine
1 C orange juice
3 T honey
3 shallots, minced
1 tsp garlic, minced
1/2 C dried apricots
8 fresh prune plums, cut in half and pitted
2 T fresh rosemary, chopped
salt and pepper to taste
*regular plums may be substituted for prune plums. Make sure the plums are ripe!

Directions:
Rub the pork tenderloin all over with olive oil and coarse salt.
Place in 5-6" deep bowl or pan
Place other ingredients in saucepan and heat to simmer.
Simmer 5 minutes, then pour the warm marinade over the pork.
Let cool to room temperature.
Cover and let marinate in refrigerator at least 4 hours.
Prepare grill.
When coals are hot, sear pork away from heat until nicely browned.
Adjust rack so pork is 4-5" from coals.
Cover and grill, turning occasionally, until desired doneness, 35-45 min.
Boil marinade 5-7 minutes.
Remove any separated peel.

Cut pork into 1 1/2" slices.
Spoon warm marinade over sliced tenderloin.
ENJOY!

Calypso Pork Roast

My little brother loves the sauce on this.  Not my favorite... but let's be honest: I'll eat pork tenderloin anytime, anywhere.  It's my favorite meat!

Ingredients:
4 lbs pork tenderloins
2 T olive oil

Paste:
1 1/2 C brown sugar
3 T light dark rum
3 cloves minced garlic
3 tsp ground ginger
1 bay leaf, crumbled
1 tsp each salt and pepper

Sauce:
1/2 c chicken stock
1/4 C light rum
1 T flour
1/4 C fresh lime juice

Garnish with Mango -Lime Salsa

Directions:
Mix "paste" ingredients until a paste forms.
Cover and set aside.
Preheat oven to 400 degrees.
Place tenderloins in large roasting pan greased with olive oil.
Roast until meat thermometer reaches 160 degrees or about 35-45 minutes, depending on thickness of the meat.
Remove from oven.
Increase oven temperature to 450 degrees.
Spread pork with sugar and spice paste.
Continue to roast 8 minutes.
Transfer pork to platter and tent with foil.

Set roasting pan over medium heat.
Add chicken stock and light rum to deglaze the pan.
Sprinkle flour over stock mixture and whisk to blend.
Bring to a boil, whisking constantly.
Add lime juice and boil until thickened slightly, about 2 minutes.
Remove from heat.

Slice the pork into 1/2 inch slices.
Drizzle with sauce and serve.

Serve with Mango Lime Salsa:

Mix together and cover and refrigerate until ready to serve:
1 C canned pineapple juice
4 T fresh lime juice
1 tsp minced garlic
15-20 cilantro leaves
4 T red wine vinegar
1 T curry powder
salt and pepper.
3 ripe mangoes (or one jar ready to eat mango)
1 small red pepper, seeded, diced
1 small green pepper,seeded, diced
1 small red onion, minced.
*I leave out the cilantro!!

Wicked Good Corn Bread

No really, this corn bread is Wicked Good.  That's the name of it.  Bestowed by a chef named Jen who cooked one of my favorite childhood breakfasts at a small cafe on the Cape.  "Jen's Wicked Good Corn Bread."  And it does not fail to live up to the reputation!

Ingredients:
2 boxes Jiffy corn bread mix
1 small can cream-style corn
2 eggs
1/2 C corn oil
1 C sour cream

Mix all ingredients together.
Pour into greased 9"x13" pan.
Follow baking directions on Jiffy box, ignoring their ingredients and mixing instructions.  (My weirdo oven always takes at least five minutes longer.  Sometimes 10)

Cool and enjoy!

Breakfast Souffles

Nate had to run a quick errand first thing Sunday morning.  And since Laura was up, he figured he’d take her with him.  And since they’d be out, he figured they’d pick up some breakfast.

Nate: What do you want?
Me: Oh, whatever. You know what I like.
Nate: No. Do not give me that crap. There is no way I am guessing what a hungry pregnant lady wants. You are crazy.
Me: I WANT CHICK FIL-A ON A SUNDAY!
Nate: Not happening. What about Panera?
Me: Ooh… I forgot about Panera!

So Nate brought me back a ham and cheese breakfast souffle, which was perfection in a muffin cup.  Laura ate an entire one by herself, while giving me the side eye every time I tried to steal a forkful of hers (having devoured my own in mere seconds).

Me: Ohmigahd Nate. These are so freaking good. Om nom nom nom.
Nate: I bet you could figure out how to make them.
Me: YOU ARE SO SMART! Probably Pillsbury crescent rolls and eggs…
[google DIY Panera breakfast souffle]
Me: AH!  Epicurious for the win!  NATE!  My favorite recipe site EVER has a recipe!  And you’ll never guess – the recipe specifically calls for Pillsbury crescent rolls!

OM NOM NOM NOM NOM NOM!!!

Check out the recipe, because these things are so delicious.  And could they be easier?  I think no.

Pretzel Hugs

My mother saw this tasty treat on Pinterest.  Of course she had to try it.  And of course I taste one... and then make my own!  Super simple, and really yummy.

Ingredients:
2 bags of Hershey’s Hugs
1 “Pounder” bag of Pretzel Snaps
Big baking sheet
Waxed paper – for easy removal

Directions:

Preheat oven to 300*

Unwrap hugs

Line baking sheet with waxed paper (parchment works too)

Lay out pretzels

Top each pretzel with a Hug

Heat in oven for 2 minutes (my oven takes 2 minutes and 30 seconds)

**Don't let Hugs get too melty!  They'll run through the holes in the pretzel and make a mess!

Sandwich each Hug with a second pretzel, pressing gently so they stick together

Cool in fridge for 20-30 minutes

Eat and enjoy!  These bag and ship really well.

Peppermint Blossom Cookies

So this recipe might be a little late, since the holidays are officially OVER.  (sniff!) But maybe you still have some Hershey’s peppermint kisses lying around, and are just aching to reminisce about the holidays one last time.  This recipe (taken directly from the Hershey website) is for you.
Step 1:
Enlist a really cute assistant standing on step stool.

Step 2:
Follow instructions from Hershey website to a T:
Ingredients:

• 48 HERSHEY’S KISSES Brand Candy Cane Mint Candies
• 1/2 cup (1 stick) butter or margarine, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons milk
• Red or green sugar crystals, granulated sugar or powdered sugar

Directions:

1. Heat oven to 350°F. Remove wrappers from candies.
2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes.

Step 5:
Have really cute assistant place kisses in the “centers” of each cookie.

Step 6:
Cool on racks, eat and enjoy!