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Archive for the ‘Sauce’ Category

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.

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Steak au Poivre

Sunday, April 18th, 2010

My parents called while I was making dinner a few days ago.  When I told my dad what I was making, he told me to hold dinner; he could be here in about 3 hours if he left for the airport right away.

I don’t make steak very often, so the following recipe was a real treat.

Steak Au Poivre (adapted from the Way the Cookie Crumbles)

1/2 stick unsalted butter

1 medium shallot, minced

1 cup beef broth

3/4 cup chicken broth

1/4 cup cream

1/4 cup brandy + 1 tablespoon

1 teaspoon lemno juice

4 strip steaks, 10 oz each

salt

1 tablespoon black peppercorns, crushed

Heat 1 tablespoon of utter in a heavy skillet over medium heat.  Add the shallot and cook until the shallot is softened.  This should take about two minutes.  Add the broths and increase the heat to high.  Reduce the mixture to about 1/2 cup, about 10 minutes.  Set the reduced mixture aside.

Sprinkle both sides of each steak with salt.  Rub one side of each steak with the peppercorns.  Press the peppercorns into the steaks.

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Heat a skillet over medium heat until hot, about 5 minutes.  Lay the steak, un-peppered side down, in the skillet.  Increase the heat to medium-high and press down on the steaks with the bottom of a cake pan.  Cook the steaks without moving until browned, about 6 minutes.  Flip the steaks and cook the peppered side, about 4 minutes longer for medium-rate.  Transfer the steaks to a cutting board and tent with foil to warm.

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In the pan used to cook the steaks, add the reduced broth, cream, 1/4 cup of brandy and cream.  Increase the heat to high and bring to a boil.  Scrape the bottom of the pan with a spoon to loosen the browned bits.  Simmer until deep brown and thickened, about 10 minutes.  Remove from the heat and whisk in the remaining butter, brandy, lemon juice, and any meat juices.

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Set a steak on each plate and spoon a portion of the sauce over each steak.  I served this with brussels sprouts and twice baked potatoes.

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Spinach Stuffed Chicken Breasts

Tuesday, January 5th, 2010

My parents went to Canyon Ranch, a spa in upstate New York, in May, and they have been raving about the food and their Canyon Ranch cookbook since their visit.  I got a copy of the book in October and have slowly started experimenting with some of the recipes.

Nourish, the Canyon Ranch cookbook, focuses on healthy eating, and the recipes are very easy to follow.  This past weekend, I tried Spinach-Stuffe Chicken with Artichoke Caper Sauce.

For the chicken:

6 boneless, skinless chicken breasts

6 oz. package spinach leaves

2/3 c. crumbled feta

1 TBSP olive oil

1 c. chicken broth

Preheat the oven to 400 degrees.  In a heavy skillet, saute the spinach over medium heat, until wilted.  Set the spinach aside to cool.

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Place a chicken breast on a cutting board covered with plastic wrap.  Cover the chicken with another piece of plastic wrap and pound with a meat mallet until the chicken is 1/4 inch thick.

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Stuff the chicken breasts with 1/6th of the wilted spinach and 2 TBSP of the feta.  Roll the chicken breasts up and secure with kitchen twine or cooking bands.

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Heat 1 TBSP olive oil in a heavy skillet.  Sear the chicken breasts in the pan, cooking for about 2 minutes per side.  Transfer to a baking dish and add the chicken broth to the pan.  Bake at 400 degrees for 40 minutes, or until a thermometer reaches 165 degrees.  I started checking the temperature after 25 minutes.

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While the chicken is in the oven, make the sauce.  If you can find artichoke hearts packed in water, use those.  For some reason, I can only find artichoke hearts packed in brine, so if that’s all that you can find, make sure you rinse the artichokes well.  I ran mine under cold water for about 5 minutes.

For the artichoke caper sauce:

12 oz. canned artichoke hearts

1 TBSP olive oil

4 cloves garlic, minced

1/2 c. capers

1 c. chicken broth

juice of one lemon

1 TBSP unsalted butter

Chop the artichoke hearts into small pieces.

Heat the olive oil in a skillet.  Add the artichoke hearts, garlic, and capers.  Cook for three minutes.

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Add the chicken broth and lemon juice and cook for an additional 5 minutes.  Add the butter to thicken the sauce slightly.

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The chicken breasts I used were very large, so I cut the chicken breasts in half to serve them.   Once the chicken is ready, top with the sauce and serve.  I served this with orzo and a salad.

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Remoulade Sauce

Saturday, January 2nd, 2010

The following recipe makes a lot of sauce!  I originally served this remoulade sauce with shrimp cakes, but when I had some left over, I made chicken sate and even used the leftovers on a ham sandwich instead of mustard.

I adapted the following recipe from one I found on the Food Network website

Juice of one lemon

3/4 c. vegetable oil

1/2 onion, chopped

4 green onions, chopped

2 stalks celery, chopped

3 cloves garlic, chpped

1 TBSP fresh grated horseradish

3 TBSP Creole mustard

3 TBSP yellow mustard

3 TBSP ketchup

3 TBSP chopped parsley

Salt and pepper

1/4 tsp. cayenne pepper

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Process for 30 to 45 seconds.  The sauce will keep for several days in an airtight container in the refrigerator.

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