• Season/coat with Grandpa’s Thunder Powder or Grandpa’s Dry Rub depending on how spicy you want your coating.
• All cases – Remove silverskin – tie up ends or loose pieces.
• Buy only those sealed in a CRYOBAG, which will allow it to live (refrigerated) for up to two weeks.
• DO NOT BUY Enhanced Pork – packed in a speckled solution with injected liquid.
• This is a very lean piece of meat.  Cook it over high heat and very quickly.
• Frequently a dry rub right before cooking.
• Alternately, a marinade of lime juice and zest, honey, salt and garlic for 16 hours

 

–
Basic Tenderloin

Ingredients

Pork tenderloin
1 T basil
2 T oil
2 T apple cider vinegar
2 T unsulfured molasses
1 T Dijon mustard
2 bay leaves

Instructions

1.  Mix basil, oil, vinegar and marinate pork tenderloin for about 1 hour.
2.  Sear in hot pan 90 seconds per side,  and put aside.
3.  Cook in oven 20 min @ 325 deg.
4.  Alternately, continue to rotate 90 degrees (recooking some sides) for a total of 12 minutes.  No need to finish in the oven.

Wrap in foil, then let rest for 10 minutes

Serve w/ cornsalad

–
Tenderloin with Mustard Sauce

Ingredients

Pork tenderloin
1 tsp olive oil
¼ cu whole grain mustard
2 tbl Dijon mustard
2 tbl sour cream
red wine

Instructions

1. Skim off outside fat layer, season w/ 1 tsp olive oil. Put into hot skillet, sauté 5-10 minutes (turn occasionally).
2. Cook 20-25 min on top of stove 150° internal temp. Out to rest 10 minutes.
3. In same pan as fond, add ¼ cu whole grain mustard, 2 tbl Dijon mustard.
4. Mix and heat 2 tbl sour cream, whisk and blend, thin with red wine. Cook to meld then drizzle ove tenderloin.

–
Greens Loin

Ingredients

1 or 2 pork tenderloins
Misc green seasonings
Marinade of your choice

Instructions

1. Marinate pork loin at least 3 hours
2. Roll in seasonings
3. Bake in 375 degree oven for 30 minutes
4. Let rest for 10 minutes prior to slicing

Optional Marinade:
1/4 CU olive oil
1/2 diced onion
1 tsp dried mustard
1 TBL oregano or basil

–
Basic Tenderloin

Ingredients

2 tbl basil
2 tb; oil
2 tbl balsamic vinegar

Instructions

1. Trim pork tenderloin and marinate in (2 tbl basil, 2 tbl oil, 2 tbl balsamic vinegar).
2. Sear in hot pan 3-5 min. per side.
3. Cook in oven 20 min @ 325°

–
Basil Crusted Pork Tenderloin

Ingredients

1 pork tenderloin (multiply ingredients for more tenderloins)
1 TBL basil (minced)
1 TBL olive oil
2 TBL balsamic vinegar

Instructions

1. Mix together basil, olive oil and vinegar in a plastic bag
2. Put tenderloin into bag, completely covering
3. Agitate about every 15 minutes
4. After 1-2 hours, sear in hot pan 3-5 minutes
5. Plate with lime slices, and serve with Bacon Corn Relish (see recipe)

Hot chicken stock

To rehydrate mushrooms, bring chicken stock to a near boil.
Turn off heat and soak dried mushrooms for 30 minutes.
You can use the flavored chicken stock in whatever you are cooking.

1 CU diced, cubed or shredded chicken (personal choice)
Salad greens to personal preference
1/4 CU diced dried blueberries, cranberries, or raisins
1 TBL slivered almonds
1 TBL mayonaise
1 TBL sour cream
1 TBL unflavored yogurt
1 TBL (opt) chutney
1 tsp lemon juice
1/2 tsp olive oil
scant salt and pepper

Instructions
1. Cut chicken, berries and tear salad greens
2. To create dressing: In side bowl, mix almonds, mayonaise, sour cream, yogurt, oil and salt/pepper
3. Toss salad greens and chutney with lemon juice in large bowl
4. Mix gently with dressing
5. Fold in berries and chicken
6. Serve with crackers on the side

Your choice of fresh fruit… strawberries, cherries, raspberries, blueberries, kiwi, papaya, mango, pineapple… whatever!
1 bag Nestles chocolate morsals

Instructions
1. Melt chocolate in small sauce pan
2. Using a toothpick, skewer a piece of fruit and dip it in the chocolate
3. Set on waxed paper to cool.

Variations For an extra refreshing treat, put the dipped pieces into the freezer for 30 minutes before serving

Like this? See the recipe here for Buckeyes

2 tsp sugar
1 pkg dry yeast (about 1 TBL)
12 OZ can evaporated fat-free milk (warm to 110 degrees)
4 CU all purpose flour, divided
1 large egg, lightly beaten
1 tsp salt
1 tsp cornmeal
2 TBL butter (melted and cooled)

Instructions
1. Dissolve sugar and yeast in a large bowl with the warm milk
2. Let stand 5 minutes
3. Mix 3 cups flour and egg with milk until smooth
4. Let stand 15 minutes
5. Add 1/4 flour and salt – stir until soft dough forms
6. Turn the dough onto a floured surface and knead until smooth and elastic (about 8 minutes)
7. Add enough flour to keep it from sticking to your hands (will still feel tacky though)
8. Coat outside of flour ball VERY lightly with oil, put in large bowl and let rise in warm place (about 85 degrees) for 40 minutes
9. Punch dough down, cover and let rest for 5 more minutes
10. Divide into 16 equal portions (half, of half, of half, of half)
11. Shape dough ball into desired shape
12. Sprinkle cooking pan with corn meal, let rise 20 minutes, then cook @ 400 degrees 10-15 minutes.

Special Steps
Variations Shaping options for dinner rolls:
(1) Shape into ball and score down the middle
(2) Roll into 8 inch rope, tie a knot and tuck ends under the roll body
(3) Roll into 20 inch rope, coil the rope around itself. Tuck the end under the roll body
(4) Roll into 18 inch rope. Fold so that ends meet. Twist around each other
(5) Divide each ball into three pieces and position on cooking pan pressing all three balls together.

OTHER NOTES

• AP Flour, water, yeast, salt
  • Rapid Rise Yeast
  • Active Dry requires proofing
• To soften:  Milk, butter, sugar, eggs

Here is Grandpa’s recipe for BASIC CUSTARD

Recipe for two people
2 eggs (4 if small eggs)
1/4 CU whole milk
1/4 CU yogurt
1 TBL flour
1 TBL lemon juice
1 TBL olive oil
1 tsp chopped parsley
pinch nutmeg
pinch salt

Instructions
1. Separate egg yolks from whites using two or three small cups. See notes.
2. Combine flour with egg yolks
3. Combine all other ingredients (except beaten egg whites)
4. Beat the egg whites with a whisk until filled with bubbles, but not to the point where you start getting peaks, as you would for merangue, for example.
5. Gently, add the egg whites to the rest of the mixture and mix

This will give you a nice light custard.
For a heavier custard, omit step 4.
Use additional parsley and nutmeg to garnish top

Variations
Recipe for eight people
4 eggs (6 if small eggs)
1/2 CU whole milk
1/2 CU yogurt
2 TBL flour
2 TBL lemon juice
2 TBL olive oil
1 TBL chopped parsley
pinch nutmeg
pinch salt

Notes How to Separate eggs:
1. Crack carefully into first cup
2. If the yolk breaks, leave it in the first cup
3. Crack second egg into second cup
4. If it breaks, pour it in with the first egg, if not put the yolk in the first cup, and leave the white in the second cup.
5. Break your next egg. If it breaks, put it into the first cup with the other yolks.
If it does not break, pour the yolk into the first cup, and the white into the second.
6. Repeat for as many eggs as you have

1/4 kosher salt
3 TBL curry
3 TBL ground black pepper
2 TBL paprika
2 TBL ground fenel seed
1 TBL cumin
1 TBL brown dried ground thyme
1 TBL cardomom
1 TBL cayenne pepper
1 tsp turmeric
1 tsp coriander

Instructions
Whisk all ingredients together.
Ready to serve

Cucumber
Avocado
Chi tuna – albacore, med rare
Mango
Sesame oil
Pickled ginger
Soy
Wasabi
Bok choi
Radish
sprouts
green onion

Instructions
1. Thin slice avocado, tuna mango green onion.
2. Roll using plastic as sushi roller, roll tightly, cut thru plastic then remove plastic.
3. Salad; bok choi, radish, sprouts
4. Dressing; sesame oil, pickled ginger, soy sauce, wasabi.

Serve w/ albacore, roll and salad.

Cucumber Rolls

Instructions Handwritten notes to this recipe are scanned in PDF document at
http://www.xml3.com/family/Recipes/04.pdf
http://www.xml3.com/family/Recipes/Cucumber_Rolls.pdf

CLICK HERE for Avocado Tips and Tricks.  

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3 tablespoons EVOO
4 stale corn tortillas, cut into long narrow strips
2 tablespoons chopped mild onion
Salt and fresh-ground black pepper
6 eggs, beaten
1/3 cup good-quality salsa
1/3 cup crumbled mild cheese
(eg) Monterey Jack or Brick
1 avocado, sliced
1 lime, halved
1/4 cup Mexican crema, sour cream, or plain whole-milk yogurt (optional)

Instructions

1. Film a large saute pan with the olive oil, and heat over medium-high heat until the oil looks wavy. Add the tortilla strips and fry until they are beginning to crisp, about 1 minute. Don’t move them around too much; let them crisp on one side and then turn them.

2. Add the chopped onion and continue frying until the tortilla strips are crispy and nicely browned. Season with salt and pepper. Remove from the heat and spoon off any extra fat, reserving 1 tablespoon in the pan.

3. Return the pan to the burner, reducing the heat to medium. Move the majority of the strips to the edge of the pan, leaving about 3 inches clear in the center. Pour the eggs in the center and partially over the strips. Allow the eggs to set, and then gently pull them apart, letting the uncooked egg reach the surface of the pan. Once the eggs are firmly set, turn them in large pieces to finish cooking.

4. Serve with the salsa, cheese, slices of avocado, a squeeze of lime, and if you wish, the crema or sour cream.

Variations Stale tortillas are a must; fresh won’t crisp as well.

The recipe for this dish, at its most primal, begs for variations, so follow your heart: add shrimp, roasted chiles, olives, fresh herbs – you get the idea.

Notes From The Splendid Table’s How to Eat Supper:
Recipes, Stories, and Opinions from Public Radio’s Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, 2008).
Copyright 2008 by American Public Media.

Casserole dish
Grill pan (or something WITHOUT a flat bottom)
Heavy-guage aluminum foil
Regular aluminum foil
Wet towel

In place of 350 degree oven, line your grill pan with crinkled heavy-guage aluminum foil.

Use a casserole dish in which to cook your food.

Cover the entire casserole dish with either heavy-guage aluminum foil, or a cake pan with regular aluminum foil covering the cracks.

Resist the urge to peek, as you will loose valuable heat.
Keep a wet towl available in case the aluminum foil catches fire.

Can of whole cranberries
Can apple sauce
1 CU walnuts (optional)
Safe a few walnuts for garnish

=====

Savory sauce

Can of whole cranberries
Chopped shallots and chives
black pepper

====

Can of whole cranberries
Chop and section orange
Orange zest
Stir – garnish with zest

====

Can of whole cranberries
Can of raspberries

===

Can of whole cranberries
Chipotle and/or adobo
Chopped cilantro

Baby bok choy
Head of broccoli
1 tbl garlic
2 tbl ginger

Trim bok choy, trim leaves big, trim stalks to ¼”, cut off broccoli, flourettes, peel off outside stem, cut stem to ¼”. Cook medallions in ½ cut water, cover & cook 5 minutes. Add flourettes, add 2 tbl water, cover & cook 5 minutes more. Uncover & cook till liquid evaporates. Add 1 tbl minced garlic, 2 tbl canola oil, add leaves, cover for 1 min, stir around and add ginger & soy.

Rib Eye Steak
2 tsp hot canola oil
garlic
1/3 cu chick broth
¼ cu smooth Peanut butter
½ tsp ketchup
¼ tsp rice wine vinegar
1 tsp soy
¼ tsp corn starch

Instructions:
Freeze steak for 30 min, cut steak into strips, soak skewers in water 30 min. Marinate meat 1-12 hours (maybe cut & bag the night before). Cook on grill or pan or George Foreman for 1 minute. Prepare & put in bag w/marinade and grill on the spot.

Satay Marinade-2 cloves, ¼ cu soy, 1 tbl sesame oil, 1 tsp brown sugar, ½ tsp cumin, ½ tsp red pepper.

Peanut dipping sauce-2 tsp hot canola oil, 1 tsp garlic, 1/3 cu chick broth. Boil. Whisk in ¼ cu peanut butter, ½ tsp ketchup, ¼ tsp rice wine vinegar, 1 tsp soy, ¼ tsp corn starch.

Serve with rice.

+++++++++++

Rib Eye Steak
2 tsp hot canola oil
garlic
1/3 cu chick broth
¼ cu smooth Peanut butter
½ tsp ketchup
¼ tsp rice wine vinegar
1 tsp soy
¼ tsp corn starch

1. Freeze steak for 30 min, cut steak into strips, soak skewers in water 30 min. Marinate meat 1-12 hours (maybe cut & bag the night before).
2. Cook on grill or pan or George Foreman for 1 minute.
Prepare & put in bag w/ marinade and grill on the spot.

Satay Marinade
1. 2 cloves, ¼ cu soy, 1 tbl sesame oil, 1 tsp brown sugar, ½ tsp cumin, ½ tsp red pepper.

Peanut dipping sauce
1. 2 tsp hot canola oil, 1 tsp garlic, 1/3 cu chick broth. Boil.
2. Whisk in ¼ cu peanut butter, ½ tsp ketchup, ¼ tsp rice wine vinegar, 1 tsp soy, ¼ tsp corn starch.

Serve with rice.

¼ cu paprika
¼ cu chili powder
2 tsp cumin
1 tsp cayenne pepper
1 tsp salt
1 tsp pepper
2 tsp brown sugar