I spent that entire day cooking and can't believe how good it all turned out!

B

barbara-in-va

Well-known member
This menu was a stretch for me, a bit more sophisticated than I usually cook. So, I was really surprised when it turned out so delicious!

This is what was on the menu:

New Mexican Rubbed Pork Tenderloin with Bourbon Ancho Sauce from Bobby Flay--this was spectacular, the borbon sauce was about the best thing I have ever made!

Smoky Baked Beans with Pomegranate Molasses from Cooking Light

Blue Cheese Caesar Salad from Michael Chiarello

Strawberry Shortcake with Star Anise Sauce from Food and Wine--Charlie recently posted

Recipes follow.

 
REC: New Mixican Rubber Pork Tenderloin with Bourbon-Ancho Sauce

The rub is fabulous and the bourbon sauce is as good as it gets. I also made the smoked red pepper sauce and cilantro vinaigrette to drizzle around the pork on the plates. It was a very pretty presentation.

New Mexican Rubbed Pork Tenderloin with Bourbon-Ancho Sauce
Serves: 4-6

Source: Bobby Flay Mesa Grill

New Mexican Rubbed
3 tablespoons ancho chile powder
2 tablespoons light brown sugar
1 tablespoon pasilla chile powder
1 tablespoon kosher salt
2 teaspoons chile de arbol
2 teaspoons ground cinnamon
2 teaspoons allspice

Combine all ingredients in a small bowl.

Bourbon-Ancho Sauce
2 tablespoons olive oil
1 medium red onion, finely chopped
2 cups plus 2 tablespoons bourbon
3 ancho chiles, soaked, seeded, stems removed and pureed
6 cups homemade chicken stock
1 cup apple juice concentrate, thawed
8 whole black peppercorns
1/4 cup light brown sugar
Salt

1. Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until reduced to a few tablespoons. Add the remaining ingredients and cook until reduced by half.
2. Strain through a fine mesh strainer, return mixture to the pan and cook to sauce consistency, add the remaining 2 tablespoons of bourbon and cook for 2 minutes; season with salt.

Pork Tenderloin
2 tablespoons olive oil
2 lb pork tenderloin
Salt
New Mexican Spice Rub

1. Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 8-10 minutes.

Cilantro Vinaigrette

2T rice wine vinegar
1 1/2 t dijon Mustard
2 T honey
salt and fresh ground black pepper
1 C chopped fresh cilantro
1/4 C + 2T canola oil

Combine the vinegar, mustard, honey and 2 T cold water in a blender, season with salt and pepper, blend until smooth. Add the cilantro and blend until incorporated. With the motor running, slowly add the oil and blend until emulsified. Can be made up to 8 hours in advance and refrigerated. Bring to room temp before serving.

Smoked Red Pepper Sauce

4 red bell peppers, roasted, peeled, seeded and chopped
1/2 small red onion, coarsely chopped
4 cloves roasted garlic
1/4 C red wine vinegar
1 T honey
1 T Dijon
1 T chipotle chile puree
salt and fresh ground black pepper
1/2 C canola oil

Combine the red peppers, onion, garlic, vinegar, honey, mustard and chipotle puree in a blender, season with salt and pepper, blend until smooth. With the motor running slowly add the oil and blend until emulsified. Strain into a bowl. Can be made 1 day in advance and refrigerated.

 
Rec: Blue Cheese Caesar Salad

The idea here is to fill romaine leaves with the salad so that they can be eaten out of hand. I omitted the chicken or the shrimp.

The dressing turned out great, it emulsified! (This is a rare occurance for me!)

Blue Cheese Caesar Salad
Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello
Episode: Surprise Party
1 tablespoon Champagne vinegar
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons minced garlic
1 egg yolk*
1 tablespoon Dijon mustard
Dash Worcestershire sauce
6 anchovy fillets (if watching salt intake, rinse and pat dry with paper towels)
Pinch freshly ground pepper
1 cup pure olive oil
About 1/4 cup crumbled Gorgonzola or other blue cheese, plus extra for garnish
6 tablespoons freshly grated Parmesan, plus extra for garnish
2 heads romaine lettuce, 1 head separated into leaves, 1 head thinly sliced
1 head iceberg lettuce, shredded
3/4 pound cooked, shredded chicken or cooked, peeled shrimp, optional

Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed.

With the machine running, add the olive oil, at first by drops and then, as the mixture emulsifies, in a thin, steady stream until all the oil is incorporated.

Pulse in 3/4 of the Gorgonzola and the Parmesan. Scrape into a bowl. Fold in the remaining Gorgonzola. Cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.)

Place the shredded romaine and iceberg in a large bowl and toss with the dressing. Lay the romaine leaves on a platter. Place a few tablespoons of the salad onto the leaves and garnish with additional cheese.

 
REC: Smoky Baked Beans with Pomegranate Molasses

Smoky Baked Beans with Pomegranate Molasses

Cooking Light

Look for pomegranate molasses in Middle Eastern markets and other specialty groceries. You can also spread it on bread, drizzle it over pound cake, or use it as a glaze for meats and fish.
Ingredients

1 tablespoon canola oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1/3 cup ketchup
1/4 cup pomegranate juice
2 tablespoons brown sugar
3 tablespoons pomegranate molasses
3/4 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon smoked Spanish paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
Cooking spray
Preparation
Preheat oven to 325°.

Heat oil in small skillet over medium heat. Add onion; sauté 6 minutes or until tender. Add garlic, and sauté 1 minute.

Add ketchup and next 9 ingredients (through tomatoes) to pan; stir to combine. Add beans, stirring until well combined. Pour into an 11 x 7-inch baking dish lightly coated with cooking spray. Bake at 325° for 30 minutes. Let stand 10 minutes.

 
Barbara, what an accomplishment! Looks terrific, to say the least!!

Speaking of pomegranate, I've searched the world over just to find pomegranate seeds...

 
Sandy, we usually find them in abundance here around the holidays. I'd be delighted to send you

some when we start seeing them, if you're still unable to locate the yummy little things.

 
What a great sounding, perfectly balanced menu Barbara. That is always my

biggest challenge. Could you put this in T&T menu section so that if I ever get my life back I can just find it easily? Good job!

 
Wow - Barbara - the menu is amazing - thanks so much for posting the recipes

Who were the lucky recipients of this fabulous feast?

Deb

 
Hi Pat, DH was kind enough to help with the last load of dishes.

I have limited counter space so I had to wash as I went along, not a terrible thing tho. Then you have most of it done when it is time to sit for dinner. And, I HATE sitting down to dinner with a sink full of dishes--just a pet peeve of mine.....

Sunday night's dinner--out with friends LOL!

 
Hi Deb, just a cozy dinner for two. Sometimes those turn out the best because

I am not worried about turning out a nice dinner for guests! Then later you think, if I knew it was going to turn out as well as it did we would have invited guests! LOL!

 
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