Sunday Supper...Balsamic Grilled Rosemary Pork Tenderloin...

It's been a difficult week...but Praise God, our Dad is home and doing better...

We've been eating take out and are ready for hearty food.

Doesn't this look good?... Balsamic grilled Rosemary Pork Tenderloin ...

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Ingredients:

4 Tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

2 teaspoons crushed garlic

3 Tablespoons chopped fresh rosemary

3 Tablespoons chopped green onions

1/4 cup freshly squeezed lemon juice

1 Tablespoon cracked black pepper

1 Tablespoon sea salt

2 pounds pork tenderloin

Directions:

1. Combine marinade ingredients in a large zip baggie. Add tenderloin and massage to work marinade into meat. Refrigerate in marinade for at least 6 hours.

2. When ready to grill, take zip bag out of refrigerator and let sit at room temperature for about 30 minutes before grilling. Preheat grill to medium-high. When ready to grill, oil the grate and wipe down to remove any residue so grates are clean. Remove pork from marinade and arrange on grill. Brown on all sides and cook through (firm to the touch), 8 to 12 minutes total, or until internal temperature in center reaches 150°F.

3. Remove tenderloin from grill and allow to rest 5 minutes before slicing.

This recipe is from Recipe Girl.  Click here to follow.

This is a good side from our good friend Sam with My Carolina Kitchen...

Spicy Grilled Grilled Pineapple and Red Onion Salsa 

Spicy Grilled Pineapple and Red Onion Salsa

Adapted from Cooking Light – serves 4

4 slices of fresh pineapple, about ½” thick each

1 medium red onion, cut into ½” thick slices

Cooking spray, such as Pam

1 tablespoon seeded and minced jalapeno pepper

2 teaspoon fresh lime juice

Kosher salt and freshly ground black pepper to taste

Coat a grill pan with cooking spray and heat over medium-high heat. Add pineapple and onion and cook about 4 minutes on each side or until onion is tender. Remove both from the pan and coarsely chop. Add to a bowl and toss with remaining 2 teaspoons fresh lime juice and chopped jalapeno pepper.

We are tired...it will be really casual...

we'll just get a plate and cozy up to the fire..

I feel better already...

It's your turn.  Let's Talk.

Images via Pinterest. 

Sunday Supper...Southern Pickled Shrimp

I'm so excited to have help for Sunday Supper tonight.  Sam Hoffer from My Carolina Kitchen has graciously accepted our offer to share her charm and culinary  talents with all of us.

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Sam is a retired executive turned writer & food columist. She currently writes a food column, “From My Carolina Kitchen,” for her local newspaper.

She has entered three recipe contests and was a winner in each: Won the state of Mississippi's Chicken Contest in 1993 and participated in the 40th annual National Chicken Contest, one of the "big three" national competitions. It is the oldest contest of its kind. Her recipe for Goat Cheese Stuffed Chicken Rolls is in The Chicken Cookbook, 1993, a Dell publication. She wrote a food column for The Abaconian newspaper when she and  her husband Meakin  lived in the "Out-Islands" of the northern Bahamas in Abaco on the tiny tropical island of Lubbers Quarters. She is a member of North Carolina Writers Network.

 Sam has perfected a fabulous old Southern recipe  that she will delightfully explain and show with her gorgeous photography.  All I have to do is set the table... 

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Pickled shrimp are a staple at cocktail parties throughout the South, especially in the Outer Banks and Low Country of the Carolinas and Georgia. During the Masters Golf Tournament, no hostess in Augusta would throw a party without a big bowl of the spicy concoction to offer her guests. Perhaps it’s because the Carolina and Georgia coastlines produce some of the best shrimp in the world. After growing up eating pink Gulf coast shrimp, I might beg to differ about who’s shrimp is best, but I certainly can’t argue about how popular pickled shrimp is in the south.

In addition to being a very pretty dish, it’s also healthy and the bright fresh flavors sparkle on your tongue. I find that it is a refreshing alternative to the old standard boiled shrimp and red horseradish flavored sauce. There are probably as many versions of pickled shrimp as there are cooks in Carolina. Most of the recipes I’ve tried rely on some kind of vinegar, primarily cider, but sometimes white wine vinegar, along with a little fresh lemon juice is used. I’ve found that I prefer all fresh lemon juice because it produces a fresher tasting marinade and doesn’t leave that vinegar after-taste/tang that I don’t find appealing.

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I know someone must be thinking, “I’ll just buy cooked shrimp from the market, marinate it, and save the time and trouble of cooking the shrimp myself.” Perish that thought - and I’ll tell you why. It will probably taste “pretty good,” but the pre-cooked shrimp will not absorb all of the wonderful spicy briny flavors that the dish really needs to be classified as “great.”

Here’s an example that you’ll relate to since I know you are interested in decorating or you wouldn’t be reading this blog. We’ve been remodeling and redecorating homes all of our married life. Many years ago when we lived in Houston we stumbled upon a jewel of a little house for sale off of Memorial Drive inside of Voss Road – a very classy place if you’re familiar with the area. Trouble was the house and grounds needed a lot of updating, remodeling, and refreshing. To make a long story short, we bought the house and began to revamp and redecorate. In the living room, bookcases flanked the gracious marble fireplace and I had done what I considered to be a “pretty good” job without the help of a professional decorator of placing books and objects on the shelves. When the furniture we had re-upholstered was scheduled to arrive, I asked our decorator to stop by and help me arrange the room. While she was there doing her magic, she rearranged a few things here and there on the bookshelves and before my very eyes her special touches made the bookcases look like they came out of House Beautiful. In other words “great.” Lesson: Don’t cut corners. Go the course. Make the effort, make it right. This is the difference between using store bought, pre-cooked (most likely over-cooked) shrimp and taking the time to properly cook and marinate your own. Don’t settle for “pretty good” when “great” is within your reach.

So, here’s my version of properly cooked southern pickled shrimp.

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Southern Pickled Shrimp ( Adapted from Coastal Living )and tweaked from other recipes I’ve liked – makes 8 to 10 appetizer servings

Marinade:

1 teaspoon whole black peppercorns, preferably Tellicherry

1 teaspoon whole pink peppercorns, optional but very pretty

2 teaspoons of your choice - fennel seeds, black mustard seeds, or anise seeds

1 teaspoon celery seeds

2 tablespoons sugar

1 tablespoon kosher salt

¾ cup freshly squeezed lemon juice

½ cup good extra-virgin olive oil

6 fresh thyme sprigs

6 – 8 cloves of garlic, thinly sliced

1/3 cup (or more) small capers, drained well

4 bay leaves

Dash of red pepper flakes if you like it spicy

1 lemon, sliced

2 pounds fresh shrimp, peeled and deveined

Combine first 7 ingredients of the marinade in a large bowl, stirring until the sugar and salt dissolve. Stir in the olive oil and remaining marinade ingredients. Set aside while you cook the shrimp. Place peeled and deveined shrimp in a pot of salted water to cover and bring to boil on the stove over high heat. As soon as the shrimp come to a boil, check to see if they are done. They will turn pink and curl a bit. It will take 2 to 5 minutes, depending on the size of the shrimp. Taking care not to overcook the shrimp, drain immediately, and add the hot shrimp to the seasonings bowl. By placing the shrimp in the bowl of marinade while they are still hot, it allows the seasonings to penetrate the shrimp. Allow the shrimp mixture to come to room temperature, then cover tightly and marinate overnight in the refrigerator.

When ready to serve, transfer shrimp and marinade to a glass serving compote or individual appetizer bowls. Serve slightly chilled. The pickled shrimp can be stored 3 to 5 days in the refrigerator, stirring occasionally. The flavors will get stronger and more pronounced with time.

Serving suggestions: Pickled shrimp are normally served as an appetizer with toothpicks as picker-uppers or, if you want to be really southern, accompany with buttery Ritz crackers. For a light lunch or dinner, serve the pickled shrimp over baby greens as a salad  with a crusty French baguette and a cool glass of crisp white wine.

The table is all set...

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The wine is chilled and the bread is out of the oven...

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We're really thankful for our new friend Sam...You will want to pay her a visit and sign up to follow...you won't want to miss posts like this one she shared last week for classic French Creme Brule.  Click here.

It's your turn.  Let's talk!

Images via, Sam Hoffer, My Carolina Kitchen, Veranda, Traditional Home and This is Glamorous 

Sunday Supper...Salmon Cakes with Wasabi Mayonnaise

The kitchen...our favorite room in the house...

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I'm looking forward to getting back in the kitchen...I've made a new friend...Sam Hoffer with My Carolina Kitchen.  Sam is a retired executive turned writer & food columist. Currently she writes a food column, “From My Carolina Kitchen,” for her local newspaper. She has entered three recipe contests and was a winner in each.

Tonight we are trying a recipe that she reinvented from an old favorite...

Salmon cakes with Wasabi Mayonnaise - a delicious twist on crab cakes.

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Simple Broiled Salmon

Serves 2

Wild salmon fillet, ¾ pound, preferable with the skin left intact

1 tablespoon grapeseed oil, or any transfat-free neutral tasting oil

Kosher salt & freshly ground black pepper

 A squeeze of fresh lime juice

Put salmon in a dish; rub with oil, salt & pepper generously and let sit at room temperature for ten to fifteen minutes.

Preheat the broiler.

Arrange fish, skin side down, on an unheated sheet pan lined with heavy duty foil for easy clean-up. Place the fish under the broiler about three inches from the source of heat. Broil 8 to 10 minutes or just until it is cooked through. It’s not necessary to turn the fish. If it starts to get too crispy on the top, change from broil to bake and bake at 400 degrees until done. Take care not to overcook or it will dry out. Remove from the oven and carefully remove the skin with a sharp knife.

Squeeze with a little fresh lime juice. If not serving right away, let it cool and refrigerate, covered. It can be kept for a day or two in the refrigerator in a covered container.

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For the Salmon Cakes

1 tablespoon minced yellow onion

1 cup Panko bread crumbs Kosher salt and freshly ground black pepper

1 tablespoon good quality mayonnaise or homemade

All purpose flour

1 egg, beaten to blend with a dash of Tabasco or other hot sauce

Grapeseed oil, or any transfat-free neutral tasting oil

Baby lettuce mix

Wasabi Mayonnaise

Wasabi mayonnaise: 1/3 cup good quality mayonnaise, either homemade or Hellmans 1 teaspoon wasabi paste (the tube variety) ½ teaspoon honey 1 teaspoon freshly squeezed lime juice

Place the cooked salmon in a large bowl and flake with a fork. Add the onion, ½ cup of Panko bread crumbs, a little kosher salt and freshly ground black pepper and about a tablespoon of mayonnaise and mix gently until it comes together. Add more mayonnaise if needed to bind the cakes. Now remember that I don’t recommending using a food processor, because the mixture will turn to mush. Using your hands form into six equal cakes.

Place on a plate, cover and refrigerate for at least 30 minutes for the cakes to become firm. It’s important to chill the cakes or they will fall apart when you sauté them. In the meantime, whish together the ingredients for the wasabi mayonnaise and store it in the refrigerator until you’re ready to serve the cakes.

When the cakes have chilled sufficiently, remove them from the refrigerator. Place the flour, beaten egg and remaining Panko crumbs in three separate bowls. One at a time dip the cakes in the flour, then the egg mixture and finally the crumbs, shaking off any excess in each step. Heat two to three tablespoons of grapeseed oil in a 14” non-stick skillet over medium high heat. Carefully add the cakes to the skillet and shallow fry until golden brown on the first side, then turn and brown the other side, taking care not to let them burn. It should take about four to five minutes total cooking time.

Remove cakes to a plate.

To serve, arrange a handful of baby lettuce on each plate and top with a crab cake. Dribble each cake with some of the wasabi mayonnaise and serve right away.

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We're going to sit by the fire for a while...

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and then just enjoy every single bite...

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It's your turn.  Let's talk!

Images via My Carolina Home, Veranda, Cote De Texas, Eclectic Revisited, This is Glamorous.