[CH] Another new one!
Doug Irvine (dirvin@bc.sympatico.ca)
Thu, 04 Feb 1999 19:38:34 +0000
Well, Deb, Dan,et al...I have been remiss in posting a really new recipe
since last year, so this is the first really good one in '99! For
two...a six ounce pork tenderloin, very economical, as pork is
reasonable right now. So here tis: Doug's stuffed tenderloin:
1 pork tenderloin, six oz for two, or more for more hearty eaters
6 slices of hot genoa sausage OR any really good hot sausage, about
4 inches diameter
Cut tenderloin into 2" slices, then flatten, get six from a 6 oz
tenderloin...flatten these in wax paper, with a mallet, until they
measure about 5 inches around, then place a slice of hot sausage on the
meat and roll it around the hot sausage...when all six are done(or
however many you do), roll in flour, then in beaten egg, then in
breadcrumbs, then lsstly in the flour again, and put them all on a
plate, and pop into the freezer for at least an hour.
Heat peanut oil, my oil of choice for Chinese and other things, until
smoking, and fry these little tenderloin bundles, untilthey are brown
all over, then into a hot oven at 350 f for about 30 minutes. While
waiting for these to do, make a mushroom gravy, liberally dosed with
either Calvin's wonderful blend, or Jim C's hot habenero powder. When
the half hour is up for the tenderloins place them in the mushroom
gravy, and hold while you do Coconut rice....a fantastic side dish...
1 cup thai rice
1 cup coconut cream
Place the rice in a pot and add the cup of coconut cream, or rich
coconut milk, add 1/4 cup water, bring to boil, cover, turn to low
simmer and let it go for 14 minutes...DO NOT PEAK!!! When the timer goes
off, remove the rice to a cold burner, leave covered, and after five
minutes, fluff with a fork, then five minutes more, serve it ...perfect
rice! Serve this with a veggie of your choice, broccolli, liberaly
sprinkled with Calvin's and butter is fantastic, and a great
accompaniment, or a full head of cauliflower, steamed, and sprinkled
with turmeric, and Calvin's and salt and butter, then cut the head into
serving size chunks..WOW, food to make yer hed go yup yup yup! Cheers,
and enjoy, Doug in BC CH2055