Tuesday, October 30, 2007

Pork Tenderloin in a Teriyaki Sauce

Pork tenderloin is very lean and tender. Even though the tenderloin is a small piece of meat, a little goes a long way, because there is no waste and very little shrinkage during cooking. The glaze used in this recipe has a very good flavor. I fixed this for dinner last Sunday and it was a big hit. Serve with caramelized onions, baked potatoes and fresh green beans.

1/3 cup honey
2 Tablespoons soy sauce
1 Tablespoon brown sugar
1 Tablespoon sesame oil
2 Tablespoons red wine vinegar
2 pork tenderloins (about 3/4 lb. each)

1. Preheat oven to 450 degrees
2. Mix first five ingredients
3. Place tenderloins in roasting pan, cover and roast for 15 minutes
4. Remove from oven, pour glaze over the meat
5. Reduce oven temperature to 350 and continue roasting (basting every 10 minutes), uncovered until internal temperature reaches 170 degrees - about 35 more minutes. Remove from oven and allow to rest 25 minutes before slicing.

Friday, October 12, 2007

24 Hour Layered Salad

This salad is my favorite for family get-togethers. It is supposed to be refrigerated for 24 hours before serving, to allow all the flavors to meld, but it's not necessary to wait that long if you get a late start. This makes enough for 10 - 12 people. Here is what goes into it.

In a 9" x 13" pan, layer

1 small head of iceberg lettuce torn into bite-size pieces
1 small cauliflower, also cut into bite-size pieces (use just the florets)
2 cups of Hellmans' mayonnaise ("frost" it over the first 2 layers)
2-3 onions, chopped fine
2/3 - 1/2 cup of shredded or grated parmesan cheese
1 pound of cooked, crumbled bacon

After all is layered in the pan, cover tightly with saran wrap and refrigerate for 24 hours

Chicken Marinade

This chicken marinade really gives a good flavor to chicken, as well as tenderizing it.

1 cup water
1/4 cup pineapple juice
1 Tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon liquid smoke
1/4 teaspoon onion powder
dash of garlic powder

I usually put all the ingredients in a gallon size ziploc bag, add the chicken and refrigerate overnight. This recipe makes enough to cover about 2-3 boneless breasts.