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Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice – Stonewall Kitchen

This was another dish from the cooking class I had a small port tenderloin leftover that I was going to grind for pork burgers but decided this would make a great meal for two Fantastic, flavorful dishes that just happen to be gluten free. I also have some chicken thighs and I’m a sucker for 5 spice and chicken so those were thrown in the marinade also. Beware I pan seared the chicken first but all the ingredients took to shall we say really caramelized – which was good in a way, I ripped off the skin after and did not eat – but I love the crispy crunchy chicken skin  I mourned for a tiny time.

  • Thai Beef Salad with Grilled Sirloin Steak, Chinese Cabbage, Red Peppers and Cilantro
  • Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice
  • Marinated Grilled Summer Veggies
  • Orange Almond Cake with Fresh Oranges in Toffee Syrup

Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice – Stonewall Kitchen

porktenderloin

Ingredients – this is the complete recipe – I grilled the pork and roasted veggies

  • 2 pork tenderloins, about 2 pounds
  • 1 Tbsp. olive oil
  • ½ cup white wine
  • 1 cup chicken stock
  • 1 tsp corn starch, optional for thicken

Marinade

  • 3 Tbsp. orange juice (concentrated if you have)
  • 2 Tbsp. pure maple sugar
  • 1 Tbsp. soy sauce ( gluten free)
  • 1 Tbsp. Olive oil
  • 1 tsp crushed ginger
  • 1 tsp. crushed garlic
  • ½ tsp. Chines five-spice powder

How

Mix together all the marinade ingredients in a glass bowl or my favorite plastic bag. Add the pork and turn to cover evenly. Cover and refrigerate overnight.

 

Preheat the oven to 350

 

Drain the tenderloins, discard the marinade. Heat oil in fry pan and sear on all sides. Transfer pork to an oven proof dish and roast until cook to your liking about 15 minutes. Note: I skipped this part and finished on the BBQ.

 

Remove the pork tent loosely and let stand for at least 10 minutes before serving.

 

If you did in oven, deglaze pan with white wine add stock and simmer gently until reduces, If you prefer, thicken the sauce with the cornstarch, Adjust seasoning with a little orange juice, soy sauce or maple syrup.

Unwrap the pork tenderloins add juices to sauce than carve into slices, Server with sweet potatoes and pumpkin mash and stir fried Asian veggie.

I can’t wait until fall so I can do this in the oven or better yet roast in pan right on the BBQ now that’s a good idea……

 

Did you realize that sweet potatoes and Yams are never in season at the same time?

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Thai Beef Salad Dressing – Stonewall Kitchen

Dressing

  • 1/3 cup peanut oil
  • 2 Tbsp fish sauce
  • 1 tsp crushed chili
  • Juice of one lime
  • 2 tsp superfine sugar.
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Thai Beef Salad – Stonewall Kitchen

Another vacation past and enjoyed the escape. On one segment of the trip we went to the Strawberry Banke, during our 2 day visit to the Portsmouth area we found that all roads lead to this place I had never heard about it but was on Lyn’s bucket list. One of the things we both enjoy is going to a cooking class at the Stonewall Kitchens in York Maine this time they had a “This is gluten free? class.  Enjoyed the personable touch of Chef Patty Roche and shared that neither of us enjoy the art of baking…too measured I said and we both nodded in full agreement. There were a few things for this class will mention stonewall kitchen in each title. This is more for me than anyone.

 

Fantastic, flavorful dishes that just happen to be gluten free.

  • Thai Beef Salad with Grilled Sirloin Steak, Chinese Cabbage, Red Peppers and Cilantro
  • Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice
  • Marinated Grilled Summer Veggies
  • Orange Almond Cake with Fresh Oranges in Toffee Syrup
This picture was taken from net not the actual dish we were served. But looks close

This picture was taken from net not the actual dish we were served. But looks close

Ingredients

  • 2 Oz Rice vermicelli
  • 1 Lb Sirloin Steak
  • Sesame oil
  • 1 whole kaffir lime leaf, middle discarded and finely chopped
  • ¼ cup finely chopped Vietnamese mint
  • 1/3 cup finely chopped cilantro leaves
  • 1/2 small red onion, thinly sliced
  • 1 short cucumber, peeled and cut into matchsticks
  • A carrot, cut into match sticks
  • 2 oz. snow peas, cut into match sticks
  • ¼ small red pepper ( Thai bird chili), finely diced
  • 1/4 small Chinese cabbage (Napa)
  • 1 small handful of bean sprouts
  • 2 scallions, finely chopped
  • ¼ cup unsalted, roasted peanuts, chopped

 

Dressing

  • 1/3 cup peanut oil
  • 2 Tbsp fish sauce
  • 1 tsp crushed chili
  • Juice of one lime
  • 2 tsp superfine sugar.

 

How

Soak vermicelli – use package directions, drain and chop into shorter lengths

 

Brush steak with sesame oil and charbroil or pan fry over high heat until cooked to your liking. Rest steak for 10 minutes and slice thinly

Combine all the dressing ingredients, stirring to dissolve sugar, Pur the dessing over the saled , tos to coat and serve at room temperature.

 

 

Strawbery Banke Museum, in the heart of historic downtown Portsmouth, New Hampshire, is an authentic 10-acre outdoor history museum, listed on the National Register of Historic Places and dedicated to bringing 300+ years of American history to life.

Strawbery Banke is a place to learn about architecture, heritage plants and foodways, traditional crafts and the tools, clothing and collections people used for everyday life in the 1600s, 1700s, 1800s and up through 1954 when the site was saved from urban renewal.

The Museum is a place for children, adults, multigenerational families and groups to gather to explore heritage gardens, historic buildings and crafts, preservation programs, hands-on activities, the stories told by costumed role-players,traditional crafts  and the changing exhibits that offer hours of fun and discovery. The Museum’s restored buildings and open space invite visitors to immerse themselves in the past.

Strawbery Banke is a sustainable place that preserves and enlivens three centuries of war and peace in the same New England waterfront neighborhood. Each year the Museum welcomes 75,000 visitors, members, schoolchildren and volunteers who love New Hampshire history for daily programs, exhibits and signature special events from May through December.

Heat bugs
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Heat bugs

Sitting on the deck listening to the birds talk I heard the familiar sound of those horny little bugger’s. Heat bugs first if the season for me. Just means my herbs, flowers, blueberries and tomatoes are ready or soon to be. Just made great ready salad with Thai basil, chives, oregano and far east cilantro (new find) to spice up my lunch.

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Started from seed

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27 “Meatless Monday” Recipes- Healthy Vegan Meals | Healthy Food MindHealthy Food Mind

http://www.healthyfoodmind.com/27-healthy-vegan-meal-ideas/

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Saveur Daily: Black Bean Burger with Salsa Fresca and Avocado Crema

Saveur Daily: Black Bean Burger with Salsa Fresca and Avocado Crema. http://google.com/newsstand/s/CBIwhcD6nh8

Mediterranean Chickpea Salad
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Mediterranean Chickpea Salad

There are only two of us to I cut the recipe in half and if you know me you know I love that 18 year old balsamic  vinegar. All I can say is Yum as a meal or side dish

Yield: 4 main dish servings (6 as a side)

Prep Time: 20 min

 Ingredients:

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SALAD:

  •  Two 15-ounce cans chickpeas, drained and rinsed
  •  1/4 cup chopped Italian parsley
  •  2/3 cup chopped bell pepper (mix red/yellow/orange)
  •  3/4 cup halved grape tomatoes
  •  3 green onions, sliced
  •  12 kalamata olives, sliced in half
  •  1/3 cup crumbled feta cheese

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DRESSING:

  •  4 tablespoons extra-virgin olive oil
  •  2 tablespoons plain yogurt
  •  1 tablespoon freshly squeezed lemon juice
  •  1 tablespoon red wine vinegar – I used 18 year old balsamic Vinegar, cause I love the stuff
  •  1 small garlic clove, minced
  •  1/4 teaspoon cumin
  •  salt and pepper, to taste

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How:

1. In a large bowl, toss together the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and toss. Transfer to a serving bowl and drizzle juices on top. Refrigerate until ready to serve.

 

Tips:

*Use good quality canned chickpeas for this recipe (not generic). I really think it makes a difference in the flavor of the salad.

*If you are preparing this recipe as gluten-free, be sure to use a brand of chickpeas that is known to be GF.

 

 

Source: RecipeGirl.com (adapted from The New York Times)

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Rain rain rain

So here it is Monday and it is starting off the same as every other day this Memorial Day weekend. That’s not stopping me I did a dry rub on a small brisket yesterday, took it out this morning, made my mopping sauce , got the chips smoking and its on the grill. Now kick back, listen to some music and relax, time is in charge now. Pictures later.

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New Grill

Got the new grill today real easy to put together, should have maybe 11\2 hours but instead officially it will be sometime from 7 to 10 business days. The door was broken hence no pictures. Oh well  I can still christen it mmmmm what shall I cook?

Grilled Lamb with Lemon and Garlic
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Grilled Lamb with Lemon and Garlic

To be trendy Gluten Free

 

Ok spring has officially hit us although the last two days have been in the 40s and raw I managed to cook this over the weekend when the weather was warmer, wet but warmer and it was not only easy but good. This coming from someone who used to grill all year round. You would see my little shoveled path to the grill on the deck. Another sign of spring besides those horny little peepers in the pond across the street is a permanent shelf space reserved for asparagus.

Anyway this was easy and definitely a do it again I did add my version of Tzatziki Sauce

This was a Lyn find, with a batting of the eyes and a simple do you think you could make this? From : theperfectpantry.com recipes

Serves 8.

Steve Note:  I had a smaller piece of lamb about 1 lbs. so cut everything in half. Oh on cooking check it at 5 minute on side 2.

Ingredients

  • 2-1/2 lb boneless butterflied leg of lamb (a bit larger or smaller won’t make a difference)
  • 1/2 cup plain yogurt (I use nonfat)
  • Zest of 1 lemon
  • 4 cloves garlic, peeled and sliced
  • 1/4 tsp chopped fresh rosemary & or oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh black pepper
  • 3 Tbsp extra-virgin olive oil (try to find a fruity oil)

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How:

Remove the lamb from the refrigerator. Dry with a paper towel and set aside while you make the marinade.

IMG_20140419_144209914

In a large bowl, combine remaining ingredients and mix well. Add the lamb to the bowl, and massage to coat completely with the marinade. Transfer the meat and all of the marinade to a large ziploc plastic bag. Squeeze the air out of the bag, seal, and flatten the lamb so the marinade coats the entire piece of meat. Refrigerate for at least 12 hours, or up to 2 days (the longer, the better).

IMG_20140419_144521305_HDR

To cook, heat a grill to 500°F. While the grill is heating, take the lamb out of the refrigerator and let it come to room temperature. Wipe off all of the marinade, and discard. If necessary to create a uniform thickness (it usually is not), run some long metal skewers through the meat to hold it flat on the grill. When the grill is hot, cook the lamb for 5 minutes on the first side. Turn, and cook for 10 minutes on the second side. Then, remove the lamb from the grill and take its temperature with an instant-read thermometer inserted into the thickest part; if the temperature registers 125F (for rare lamb), remove the meat from the grill, and if not, put the meat back on the grill for a minute or two.

Remove from the heat and let the meat sit for at least 10 minutes before slicing. The thicker parts will be rare; the thinner parts will be more well done.

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