An Accidental Feast

Do not ever underestimate the impact of Daylight Savings Time.  Unlike me, Chef B has many talents.  He has been spending the past few days in his grandmother's garden organizing and planting roses, lilies, geraniums, peonies, etc.  While Chef B was struggling to get an ancient gas tiller started, I decided that I could contribute a lot more in the kitchen.  Before I realized anything, I was reaching beyond my usual sue-chef duties such as cutting up pork tenderloin and mixing herbs.  In desperation, I looked up some Paula Deen and Ina Garten recipes and gave them a little twist to make it my own.  After placing the pork in the oven, I also roasted some potatoes, steamed a head of cauliflower and stir fried two bundles of asparagus with Shitake mushrooms.  Thanks to the help of Sister Schubert's soft dinner rolls, I was able to provide enough carbs to a party of 8 in addition to fiber and protein.  

After seeing everyone licking their plate with enjoyment, I felt abundant happiness.  Not to mention that Chef B told me that he was really proud of me:)  Note to self: put more saved daylight to real use, like giving back to loved ones.

Herb Crusted Pork Tenderloin

Ingredients:

Pork tenderloin 7 lbs

2 onions

Apricot jam

Fresh rosemary

Thyme 

Basil

Paprika

Fresh garlic cloves

Garlic powder

Salt

Pepper

Olive oil

Instructions:

Preheat oven to 475 degrees F

Cut the bad boy in half and brown both sides in olive oil. Spray olive oil in a baking dish and place the tenderloins in it.  Rub the jam, olive oil, chopped and powder spices ( only a tiny bit of paprika) onto the tenderloin.  Fill the chopped onion chunks in the space between the tenderloins.  Cover the pan with tin foil and place the pan in the preheated oven,  Cook at 475 degrees F for 30 minutes ( probably should have done 20 minutes instead to save some more moisture). Then turn the temp to 425 and continue to roast for another 40 to 60 minutes.  Check doneness by sticking the thermometer in the tenderloin.  Take the pan out of the oven if the thermometer registers 195 degrees F. Let the tenderloin sit for another 20 minutes after taking out of the oven.  It will continue to cook. Finally, slice it up and place on a beautiful plate.

Before

After

Cauliflower cooked in chicken stock , sprinkled with parsley, red pepper flakes and Parmesan cheese 

Stir fired asparagus with shitake mushroom with a splash of soy sauce, chopped garlic and olive oil 

Chef B's Roasted Cornish Game Hens and Sweet Potato Cakes with Carrot Sauce

Beautiful view from the top of Looking Glass

After a breathtaking (literally) hike on the Look Glass trial, Chef B and I visited a good friend's home in Brevard, NC where we spent three hours making a fabulous feast.  It was all worth it.  What could be a better solution than some sweat and a home-cooked meal to relieve some stress and embrace the beautiful spring weather.  

Bon Appetite!

Roasted Cornish Hens

Ingredients:

Salt

Pepper

Olive Oil

Rosemary

Thyme

Sage

Paprika

Honey

Lemon zest

2 Cornish Game Hens about 1 1/2 pounds each 

2 onion

2 shallot

2 garlic cloves

1 diced pear

Instructions:

Preheat oven to 375 degrees F

Rub the hens with honey.  Using medium-high heat, pan sear the hens in butter for 3 minutes on each side.  Spray olive oil on the bottom of a baking pan before placing the hens in the pan.  Rub olive oil all over the hens and season each one with chopped rosemary, thyme, sage, lemon zest, salt, pepper, garlic power and a tiny bit of paprika.  Stuff garlic gloves, shallots, and diced pear inside of each hen.  Fill the space between the hens with slightly boiled brussel sprouts or veggies of choice seasoned with garlic power, pepper and salt.  Then place the pan in the preheated oven for about 1 hour until the thermometer registers 190 degrees F internal temperature in the thigh of the hen.  Voilà!

Sweet Potato Cakes

Ingredients:

4 sweet potatoes

Salt

Brown sugar

Chopped Parsley

Garlic power

Corn starch

Instructions:

Peel all the sweet potatoes and then boil them in a pot.  Drain and mash the sweet potatoes in the pot with salt, brown sugar, garlic power, chopped parsley and a little bit of corn starch.  Get a handful of mashed sweet potato and hold it into a ball.  Spread butter on your electrical skillet, smash and fry each ball into a cake.  Put the finished cakes on a baking pan and stick them in the oven for 10 minutes before serving.

Carrot Sauce

Ingredients:

2 carrots

1/2 onion

4 cloves of garlic

Reduced sodium chicken stock

Thyme

Parsley

Salt 

Pepper

Half & half

Instructions:

Cook chopped carrots, onion and garlic in a pot with olive oil and chicken stock.  When the carrots are soft, put in chooped thyme, parsley, salt and pepper.  Let the liquid simmer for 10 minutes and then put it into a blender with a half cup of cream.  Pour the liquid back into the pot and resume the simmering until serving.

Cauliflower and my newly discovered favorite: brussel sprouts