shaun-in-to
Well-known member
There's also this variation: Pork Tenderloin in Baguette
Super Bowl food
- Thread starter amanda_pennsylvania
- Start date
shaun-in-to
Well-known member
REC: Pork Tenderloin in Baguette
Pork Tenderloin in Baguette
Serves 6 to 8
1 (1-1/2-pound) pork tenderloin, trimmed of fat and silverskin
1 (1-pound) baguette
1/4 cup olive oil
2 teaspoons minced garlic
1 Tablespoon herbes de Provence (or mixed fresh herbs)
Preheat the oven to 350.
Slice tenderloin in half lengthwise. Slice bread in half lengthwise but do not cut all the way through. Hollow out most of the bread from both halves. Brush bread shell with olive oil. Sprinkle with garlic and herbs. Lay tenderloin inside bread, tucking under then ends so all of the pork is about the same thickness. Close the loaf and wrap tightly in foil. Bake for 1 hour and 5 minutes. Let rest for 10 minutes before unwrapping and slicing.
Pork Tenderloin in Baguette
Serves 6 to 8
1 (1-1/2-pound) pork tenderloin, trimmed of fat and silverskin
1 (1-pound) baguette
1/4 cup olive oil
2 teaspoons minced garlic
1 Tablespoon herbes de Provence (or mixed fresh herbs)
Preheat the oven to 350.
Slice tenderloin in half lengthwise. Slice bread in half lengthwise but do not cut all the way through. Hollow out most of the bread from both halves. Brush bread shell with olive oil. Sprinkle with garlic and herbs. Lay tenderloin inside bread, tucking under then ends so all of the pork is about the same thickness. Close the loaf and wrap tightly in foil. Bake for 1 hour and 5 minutes. Let rest for 10 minutes before unwrapping and slicing.
shaun-in-to
Well-known member
oops--see below
amanda_pennsylvania
Well-known member
This sounds good; what temperature is the oven?
shaun-in-to
Well-known member
Sorry, recipe now corrected. Presented just sliced into sandwiches about 3 inches long. If they're
too small they fall apart. You want something big enough to pick up and hold. If it's just the two of us, I just cut it in half.
Incidentally, I much prefer this with fresh herbs. And/or a little mustard.
too small they fall apart. You want something big enough to pick up and hold. If it's just the two of us, I just cut it in half.
Incidentally, I much prefer this with fresh herbs. And/or a little mustard.
steve2-in-la
Well-known member
You had me at "kielbasa".
steve2-in-la
Well-known member
I,however,will be going with the mundane:Chile con Queso, Buffalo WIngs, Guac, Gumbo, Popcorn Rice>
mebbe some "q'ed" ribs, King Cake, Salted Choc Chip Cookies. For swill, Abita, Red Stripe or Peroni, to stay in the general mood. As they say, "Laissez les bon temp rouler!" Go Saints!
mebbe some "q'ed" ribs, King Cake, Salted Choc Chip Cookies. For swill, Abita, Red Stripe or Peroni, to stay in the general mood. As they say, "Laissez les bon temp rouler!" Go Saints!
amanda_pennsylvania
Well-known member
Could I add some cheese in? Or would it get overbaked and dry out?
amanda_pennsylvania
Well-known member
And thanks for the correction; I figured 350, but wanted to make sure.
amanda_pennsylvania
Well-known member
This sounds good, too. In fact, reading this thread is making me hungry.
Joe, please take my hand and walk me through this....I'm slow.
How thick is the kielbasa cut? 1/4", 1/2"? And do you mean you roll them in the pastry? And if so, do you start at the end with the 2 corners and end with the 1 tip on the top? Whew! Why do I make things so difficult? Tia
How thick is the kielbasa cut? 1/4", 1/2"? And do you mean you roll them in the pastry? And if so, do you start at the end with the 2 corners and end with the 1 tip on the top? Whew! Why do I make things so difficult? Tia
Chicken & Roasted Pepper Bolognese Subs.You're in overload now but I'll post this anyway.
This wonderful bolognese is meant to go over pasta but I put it into hoagies. It makes a terrific sub.
Chicken and Roasted Pepper Bolognese
Serves 6
3 red bell peppers, halved, stemmed and seeded
Olive oil for brushing
3 tbsp olive oil
1 onion, finely chopped
5 cloves garlic chopped (or 1 tbsp jar chopped garlic)
8 oz mixed mushrooms, chopped (variety your preference)
1-1/2 lb ground chicken or turkey
1/2 cup white wine
2 tbsp tomato paste
1 (16-oz) can crushed tomatoes
1 cup chicken stock
1/4 cup parsley, chopped
1/4 cup basil, julienne
1 cup grated Pecorino Romano cheese (or Parmesan), divided
Salt and Pepper
Heat oven to 450 degrees. Place a large sheet of aluminum foil on bottom of oven, making sure not to cover entire oven bottom. Brush peppers well with olive oil and roast until well blackened. Place peppers in a zip-top plastic bag and cool until room temperature. Remove from bag, reserving any juices that accumulate. Peel and discard skin. Finely chop peppers. Set peppers and juices aside.
In a large stockpot, heat olive oil over medium-high heat. Add onion, garlic and mushrooms and cook until mushrooms release their liquid and begin to brown. Add ground chicken and cook until chicken is well browned. Add white wine and cook, stirring until all liquid is evaporated. Stir in tomato paste and cook 5 minutes, stirring constantly. Add tomatoes, chicken stock, and peppers with reserved juices, reduce heat to medium-low and simmer for 45 minutes, stirring occasionally.
After 45 minutes, stir in parsley and basil and cook for another 20 minutes.
Note:
This sauce freezes very well.
This wonderful bolognese is meant to go over pasta but I put it into hoagies. It makes a terrific sub.
Chicken and Roasted Pepper Bolognese
Serves 6
3 red bell peppers, halved, stemmed and seeded
Olive oil for brushing
3 tbsp olive oil
1 onion, finely chopped
5 cloves garlic chopped (or 1 tbsp jar chopped garlic)
8 oz mixed mushrooms, chopped (variety your preference)
1-1/2 lb ground chicken or turkey
1/2 cup white wine
2 tbsp tomato paste
1 (16-oz) can crushed tomatoes
1 cup chicken stock
1/4 cup parsley, chopped
1/4 cup basil, julienne
1 cup grated Pecorino Romano cheese (or Parmesan), divided
Salt and Pepper
Heat oven to 450 degrees. Place a large sheet of aluminum foil on bottom of oven, making sure not to cover entire oven bottom. Brush peppers well with olive oil and roast until well blackened. Place peppers in a zip-top plastic bag and cool until room temperature. Remove from bag, reserving any juices that accumulate. Peel and discard skin. Finely chop peppers. Set peppers and juices aside.
In a large stockpot, heat olive oil over medium-high heat. Add onion, garlic and mushrooms and cook until mushrooms release their liquid and begin to brown. Add ground chicken and cook until chicken is well browned. Add white wine and cook, stirring until all liquid is evaporated. Stir in tomato paste and cook 5 minutes, stirring constantly. Add tomatoes, chicken stock, and peppers with reserved juices, reduce heat to medium-low and simmer for 45 minutes, stirring occasionally.
After 45 minutes, stir in parsley and basil and cook for another 20 minutes.
Note:
This sauce freezes very well.
steve2-in-la
Well-known member
Upscale? Baked Brie w/Fig , Chicken Liver Crostini
steve2-in-la
Well-known member
(damn cat hit "enter") Fig Jam w/the brie, Swedish Meatballs, Wild Salmon en Croute, Shrimp Etoufee>
Bananas Foster Bread Pudding with Caramel-Rum Sauce, Mini-Opera Cakes. Drink either a Spanish Pink Cava or Napa Valley Rose of Syrah. Then, of course, there would have to be Jalapeno Poppers, just for me. Ahem.
Bananas Foster Bread Pudding with Caramel-Rum Sauce, Mini-Opera Cakes. Drink either a Spanish Pink Cava or Napa Valley Rose of Syrah. Then, of course, there would have to be Jalapeno Poppers, just for me. Ahem.
steve2-in-la
Well-known member
It's a long-grained rice that has an aroma similar to popped corn. Very nice with gumbo.
"Popcorn rice" originated from a strain of aromatic rice imported from Pakistan via France in the 1920's. The original rice had such a terrible smell that it would "run you out of the kitchen" when it was cooking. With hybridization and control of the important factors of growth, fertilization, cutting time, drying and milling, a gourmet rice emerged.
"Popcorn rice" originated from a strain of aromatic rice imported from Pakistan via France in the 1920's. The original rice had such a terrible smell that it would "run you out of the kitchen" when it was cooking. With hybridization and control of the important factors of growth, fertilization, cutting time, drying and milling, a gourmet rice emerged.
amanda_pennsylvania
Well-known member
Thanks for all the posts! Hope everyone's cooking goes well.