I am excited to announce my new radio show is coming to Public Radio Around America's Table I need your help to give me your food questions that I will answer on air! just email them to me: email@example.com
Hi..I hope you will join me 2 Tuesday evenings each month as we enjoin a meal together as I show you a few tips and way to make your kitchen a happy and healthy place to be and give you the courage in the kitchen to try new things. Each class we will start with an appetizer, because I know you will be hungry! The class is mainly a demonstration class but hey if you want to join in bring a cutting board and a knife. questions? email me at firstname.lastname@example.org
Since doing the stuffed pork loin I have done some revising on it which I love, first changing to using a Pork Tenderloin which is more tender next adding a sauce.
4 pounds pork tenderloin 2 teaspoons Judy a la carte house seasoning 1/2 cup dried apricots 1/2 cup dried cherries 1 medium shallot, chopped 1 tablespoons extra virgin olive oil, infused with garlic 1/2 cup pistachio nuts1/2 teaspoon Judy a la carte Herbes de Provence 1/2 cup apricot preserves 2 cups Heavy cream 2 cups low sodium chicken broth
Trim, butterfly, and pound pork tenderloin to even 1-inch thickness with mallet or bottom of heavy skillet.
For the Stuffing and Glaze: Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Heat in a medium skillet 1 tablespoon olive oil sauté shallots until golden, all pistachios and stir continually in skillet for about 30 seconds. Set aside.
In a food processor fitted with steel blade process apricots, cherries, shallots, Herbes de Provence, 1 teaspoon of house seasoning about 30 seconds. Add remaining olive oil and pistachio nuts process until mixture all comes together.
Spread the tenderloin with mixture roll, to fasten, tie with twine.
Place the stuffed roast on rack, brush one-half apricot preserves evenly over exposed surface of meat, pour in cream and chicken broth and roast 20 minutes. Remove roast from oven and, with tongs, rotate roast so that bottom side faces up. Brush exposed surface with remaining apricot preserves; return roast to oven and roast 25 minutes longer (preserves should be medium golden brown and internal temperature of both meat and stuffing should register 145 to 150 degrees on instant-read thermometer). Transfer roast to carving board, tent with foil, and let rest 5 minutes.
Cut off twine, slice, and serve with cream sauce on top. (If the cream sauce is to thin thicken it is 1 to 2 teaspoons of cornstarch that you mix in water to make slurry*) *A mixture of a starch and a cold liquid. The starch — such as flour — or corn starch dissolves into the liquid and is easily incorporated as a thickening agent. Per Serving: 606 Calories; 30g Fat (44.6% calories from fat); 54g Protein; 30g Carbohydrate; 2g Dietary Fiber; 200mg Cholesterol; 276mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 1 Other Carbohydrates.
Roasted Corn and Black Bean Salsa Chef Judy Gilliard Servings: 6
Roasting the corn and pepper gives the dish another layer of flavor.
2 cups corn, taken from fresh corn cobs roasted 2 red bell pepper, or yellow or orange 2 cups black beans, canned, rinsed and drained 1 cup Edamame (shelled soybeans) 1/2 cup balsamic vinegar, white 1/2 teaspoon red chili flakes, or to taste salt and pepper, to taste 6 each romaine lettuce leaves
On the open flame of a gas stove or on a grill roast the corn and the bell peppers. Take the corn off the cob and put it in a large bowl. Add chopped peppers, black beans,edamame and toss with vinegar, chili flakes and salt and pepper. To serve, place in the romaine lettuce leaves and put on a plate.