Image 01

Archive for July, 2010

Hoisin Pork Tenderloin

Sunday, July 18th, 2010

My mother-in-law made the following recipe on a family vacation a few years ago.  After begging her for the recipe, I finally tried this on my own a few weeks ago.  Better late then never I guess!

Because of the sugar and honey in the marinade, the outside of the pork cooks very quickly, so make sure you check the internal temperature before removing the pork from the grill.

Hoisin Pork Tenderloin

1 jar hoisin sauce

1/4 cup brown sugar

1/2 tsp dry mustard

1/2 tsp spicy mustard (I used spicy Chinese mustard)

1/3 cup honey

1 TBSP terriaki marinade

1/2 tsp ground ginger

3 cloves garlic, minced

2 pork tenderloins, about 3 pounds total

Combine all of the ingredients in a larg Ziploc bag.  Marinate the pork in the refridgerator for 2 hours.

While the pork is marinating, heat a charcoal grill.  When the grill is hot, cook the pork.  The cookbook I used recommeded 4 minutes per each of the four sides of pork.  We kept rotating the pork every 4 minutes, but we cooked the pork for a total of 30 minutes.

Let the pork rest for 10 minutes before slicing.  Slice to pork and enjoy with the dipping sauce recipe below.

Dipping Sauce

1/4 cup sour cream

1/3 cup mayonaise

1 TBSP chopped green onion

1 TBSP dry mustard

horseradish to taste (I used a Wasabi horseradish sauce we keep around the house)

Mix all the ingredients togther in a bowl and serve with the pork.


Best Homemade Mac n Cheese Ever!

Saturday, July 17th, 2010

When my mom’s family gathered in Minnesota for 4th of July, my aunt and I cooked dinner.  It was quite the challenge cooking for 25 people, but we managed to pull off quite the feast.  My aunt made macaroni and cheese, which was a big hit.  When I got home, I was inspired to try making my own mac n cheese.

I’ve tried a couple of different recipes for macaroni, but the following recipe is my favorite.  The original recipe calls for 16 ounces of colby cheese and 8 ounces of extra sharp cheddar, but I used 16 ounces of cheddar and 8 ounces of Monterrey Jack.  I wasn’t in the mood to grate cheese, so I just picked up what was already grated.  I was very pleased with the results.

Backed Macaroni and Cheese (Adapted from Cook’s Illustrated Best Cover and Bake Recipes)

1 pound elbow macaroni

6 TBSP unsalted butter

1 garlic clove, pressed through a garlic press

1 tsp dry mustard

1/4 tsp cayenne pepper

6 TBSP all-purpose flour

1 3/4 cups chicken broth

3 1/2 cups milk

16 ounces Cheddar Cheese, grated

8 ounces Jack cheese, shredded

Panko breadcrumbs

Preheat the oven to 400 degrees.  Bring salted water to a boil, and cook the macaroni until al dente, about 6 minutes.  Drain the pasta and set aside.

Melt the butter in a large pot or Dutch oven over medium heat.  Add the garlic, the dry mustard, and the cayenne.  Cook for about 30 seconts, until fragrant.  Add the flour and cook until golden, about 1 minute.  Whisk in the broth and milk.  Bring to a simmer and cook, whisking often until the mixture is thickened and bubbling.  This should take about 10 minutes.

Remove from the heat and whisk in the cheese.  Mix until the cheese is completely  melted, and season with salt and pepper.

Add the pasta to the cheese sauce and stir until well combined.  Be sure to break up any clumps.  Pour the pasta into a 9×13 baking dish and sprinkle with the breadcrumbs.

Bake until golden brown and bubbling, about 30 minutes.  Cool for 10 minutes before serving.