Pork Medallions with Balsamic Fig Pan Sauce

I remember the first time I ever ate a fig.  My parents have several fig trees in their yard and when I was a young boy I remember my mom picking a bowl of these little brown fruits.  I  didn't want to try them because they just looked like they wouldn't taste good.  Well I finally found the courage to try one.  It was the sweetest fruit I had ever tasted and inside was the most beautiful pink color.  Figs are now one of my favorite fruits.  Too bad I can only find them fresh around here for a couple of months during the summer.  So when fresh figs are not available I have to get my fig fix from fig preserves.  Fig preserves are not just good for your morning biscuit, but they are also great for cooking.

Pork Tenderloin Medallions with Fig Balsamic Pan Sauce

2 lbs Pork Tenderloin, trimmed and cut into 2 inch pieces
1 shallot, finely chopped
1 tbs fresh rosemary, chopped
1/2 cup balsamic vinegar
1 cup fig preserves
olive oil
salt & pepper

Season the pork medallions with salt and pepper.  In a large skillet add 2 tbs of olive oil.  Then with a folded paper towel or pastry brush spread the oil to evenly coat the pan.  Preheat the pan over a medium flame.

Add the pork to the pan and brown on each side.  Remove the pork and set aside.  Then add the shallot and rosemary and saute until the shallot is soft.  Deglaze the pan with the vingear, be sure to scrape up any brown bits from the bottom of the pan.  When you add the vinegar you might want to hold your breath.  The vapor about knocks me out.

Then add the fig preserves and stir until the sauce is well combined.  Add 1 tsp of kosher salt and season with black pepper.  Reduce the flame to low and return the pork to the pan.  Allow to to simmer for a couple minutes.  Transfer the meat to a serving plate.  Taste and reseason the sauce with additional salt and pepper if needed.  Pour the sauce over the meat.

I served this with mixed baby greens with goat cheese, bacon, and fig balsamic vinaigrette and roasted fingerling potatoes with rosemary and fleur de sel.

Dinner wouldn't be complete without a glass of wine.  We enjoyed a bottle of Jacob's Creek Reserve Riesling 2007. 

Mixed Baby Greens with Goat Cheese, Bacon, and Fig Balsamic Vinaigrette

This salad has two of my favorite ingredients bacon and goat cheese.  It is a simple salad, but the flavors are so delicious.

Mixed Baby Greens with Goat Cheese, Bacon, and Fig Balsamic Vinaigrette

4 cups baby greens

4 oz goat cheese, crumbled

4 slices of bacon, cooked crisp and crumbled

1 tbs fig preserves

1/4 cup balsamic vinegar

1/2 cup olive oil

kosher salt

black pepper

In a small bowl whisk together the fig preserves, balsamic vinegar, olive oil, 1 tsp kosher salt, and a little freshly cracked black pepper.  In a serving bowl toss the greens with the vinaigrette.  Then top with the goat cheese and the crumbled bacon.

I served this with roasted fingerling potatoes with rosemary and fleur de sel.

Roasted Fingerling Potatoes with Rosemary and Fleur de Sel

Fleur de sel is a French sea salt.  The grains of salt are not hard, but very thin crispy flakes.  Some people say it has a unique flavor, but to me it tastes just like any other sea salt.  Even though its flavor is quite ordinary to me, I still like to cook with it because of the light crunchy texture that it gives to food.  It is usually only used to season food after it has been cooked.  I season these potatoes with some before they are cooked.  Then I add a light sprinkling just before serving.

Roasted Fingerling Potatoes with Rosemary and Fleur de Sel

2 lbs fingerling potatoes

3 sprigs of rosemary

3 tbs olive oil

fleur de sel

black pepper, freshly cracked

Preheat the oven to 425 degrees.  In a roasting pan toss the potatoes and rosemary in the olive oil.  Then sprinkle with a 1 tbs of fleur de sel and some freshly cracked black pepper.  Roast in the oven for 35-40 minutes or until the potatoes tender.  Just before serving give the potatoes a light sprinkling of fleur de sel.

Spring is finally here so we jumped at the opportunity to dine outside.

These potatoes made a great side dish for our first outdoor dinner of spring. 

Country Captain Chicken

This is actually a very old southern dish that dates back to the early 1800's.  It looks more like an Indian curry than a dish from the South.  It made its way here when a British sea captain shared the recipe with his friends in Savannah, Georgia.  Like most classic southern dishes there are many variations.  Most have curry powder, but some don't.  I was actually talking with my mother on the phone while I was cooking this and she told me she never used curry powder.  But, I think without the curry powder it is just stewed chicken.

Country Captain Chicken

4 slices of bacon, diced
1 chicken, cut into pieces
1/2 cup flour
1 tsp paprika
2 celery stalks, diced
1 green bell peper, diced
1 onion, diced

3 garlic cloves, diced

1 tbs madras curry powder

1tsp dried thyme

1/4 tsp cayenne pepper

28 oz can crushed tomatoes

1 cup chicken broth

1 tbs dark brown sugar

1/2 cup golden raisins

1/2 cup toasted sliced almonds, garnish

sliced green onions, garnish

vegetable oil

salt & pepper

In a large dutch oven over a medium flame add to 2 tbs of vegetable oil.  Then add the bacon and cook until crisp.  Remove the bacon and set aside. 

Meanwhile season the chicken with salt, pepper, and the paprika.  Toss the chicken in the flour.  Then brown the chicken.  You might have to do this in two batches to avoid crowding the pan.  When the chicken is browned remove from the pot and set aside.

Pour out all but 2 tbs of oil from the pot.  Then add the celery, bell pepper, onion, and garlic, madras curry powder, dried thyme, cayenne pepper and add 1 tsp salt.  Cook for about 7 to 10 minutes or until the vegetables are soft. 

Then add the crushed tomatoes, chicken broth, and dark brown sugar.  Bring to a simmer and return the chicken to the pot and add in the golden raisins.  Cover and let simmer for about an hour.  Taste and season with additional salt and pepper if needed. 

Serve over rice.  Garnish with crisp bacon, toasted almonds, and sliced green onions.

Pandan Coconut Rice Krispies Shortbread

Yes, you read that correctly it does say Rice Krispies.  But, this is not your normal Rice Krispies Treat...actually it tastes nothing like a Rice Krispies Treat.  It is suprisingly very tasty and it is something I will make again.  Today I had planned on making a pandan mango swiss roll, ever since I saw it I have wanted to make it.  A couple weeks ago I went ingredient hunting at the Asian market to find some pandan extract to make the cake.  I picked up a small bottle of pandan extract...this is also the same trip that I bought the stinky cookies.  After trying those cookies I was a little afraid to try any other Asian desserts.  Even though the pandan extract smelled actually pretty good...it smelled sort of buttery like popcorn.  Since it was Saturday and I didn't have to work today, I had planned to make the cake.  The only problem was I was not in a cake baking mood.  I was feeling sort of lazy.  On the same site there was a new recipe for rice bubble slice, which is the Australian version of Rice Krispies Treats.  So my creative juices were flowing and I felt like doing a little experimenting.  So inspired by the two recipes here is what I came up with.

Pandan Coconut Rice Krispies Shortbread

2 cups Rice Krispies cereal

1 cup confectioners sugar

1 cup unsweetened shredded coconut

1 stick butter, melted

1 tsp pandan extract

green food coloring, a few drops

Preheat the oven to 350 degrees.  In a bowl combine all the ingredients and mix well.  Then press the mixture into a 9 inch springform pan.  Place the pan on a baking sheet and bake for 12-14 minutes.  Just until it starts to brown.  Then allow to cool completely.  Remove from the pan and cut into wedges.

I served this with some chopped mango and sweetened whip cream, but it is a cookie.  You should pick it up to eat it.  The fork is only there to rake some of the mango and cream on to each bite.  If you don't have pandan extract feel free to substitute vanilla. 

Home-style Grillades and Cheese Grits

If you have never had grits before they are like the Southern cousin of polenta.  Usually they are eaten for breakfast or brunch, but when they are served with hearty grillades they are perfect for dinner too.  Tonight we had this classic cajun dish for dinner.  It is spicy and so comforting.  I like to use "quick" grits, not instant.  Lots of recipes I have seen call for using stone ground grits, but the only place I have ever seen them is in gourmet stores and souvenier shops.  So for this home-style recipe, "quick" grits are much more authentic.

Home-style Grillades and Cheese Grits

For the Grillades:

2 lbs beef chuck roast, cut into 1 inch pieces

1 tbs flour

1 green bell pepper, diced

1 onion, diced

2 celery stalks, diced

4 garlic cloves, chopped

2 tsp dried thyme

2 tsp dried oregano

1 tsp cayenne pepper

2 bay leaves

1 28 oz can whole tomatoes, chopped, liquid discarded

3 cups beef stock

2-3 tbs vegetable oil

salt & pepper, to taste

Season the meat with salt and pepper and toss with the flour.  In a large dutch oven over a medium flame add the vegetable oil and brown the meat.  Then add the bell pepper, onion, celery, garlic, thyme, oregano, cayenne pepper.  Season the vegetables with salt and pepper.  Saute until the vegetables start to get soft.  Then add the tomatoes and the beef stock.  Cover the pot and let simmer for about 2 hours or until the meat is very tender.  Taste and season with additional salt and pepper if needed.

For the Grits:

1 cup quick grits

4 cups whole milk

1 cup cheddar cheese, shredded

1 tsp salt

In a large pot over a medium high flame add the milk and bring to a boil.  Stir the milk constantly to avoid scorching it.  Then whisk in the grits and continue to cook until the thicken.  Reduce the heat to low and continue to cook for a about 5 additional minutes.  Whisk in the cheese. 

Serve the grillades over the cheese grits and garnish with a little thinly sliced green onion. 

**This is pretty spicy so if you want yours milder use less cayenne pepper.

You might also be interested in Apple Fritters and Fried Green Tomatoes with Guthrie's Sauce.

Raspberry Infused Vodka

Back in my bar hopping days one of my favorite bars was Catch 22 in downtown Tuscaloosa.  They make their own infused vodkas.  The wall behind the bar was covered in large jars filled with vodka that had been infused with anything from sweet fruits to olives.  The drinks tasted great, but the method for infusing vodka is so simple you can easily do it at home.  This weekend I had a little free time and I figured I could get a jump start on spring cocktails and make a batch of raspberry vodka.

Raspberry Infused Vodka

You need:
1 750 ml bottle of vodka
2 pints of fresh raspberries
1 large glass jar

The method is so simple all you do is put the raspberries in the jar and pour the vodka over them.  Then seal the jar and place in a cool dark place for two weeks.  Then strain the the vodka through a coffee filter and discard the berries. 

Here are a few tips I have learned after doing this a few times:

• You don't have to use the most expensive vodka, but you don't want to use a low quality one.
• Be sure the jar you use seals very tightly.
• If the berries start to turn mushy remove them.
• The berries might turn gray...This is normal.

In two weeks when the vodka is ready I will share with you some great cocktails.  Hopefully it will be warm enough for us to have our cocktails out on the deck.

Vulcan Red Beef Stew

Its great to cook with the same wine you plan on drinking, but sometimes the cost of the wine doesn't make that reasonable.  I want to share with you all a great wine that I have found.  It is a local muscadine wine made right here in Alabama at the Morgan Creek Vineyards.  Vulcan Red Alabama Table wine is a off dry wine.  It has a beautiful ruby red color and it is very fruity.  At about $14 a bottle its a wine that I feel comfortable cooking with and we really enjoy drinking it.

Now that I've already had a couple glasses.  I better get on with the cooking.  I'm not sure if it was the wine I drank or the wine in the stew, but this was some of the best beef stew I have ever eaten.

Vulcan Red Beef Stew

3 lb beef chuck roast, cut into 1.5 inch pieces
1 tbs flour
3 carrots, cut into chunks
3 stalks of celery, diced
1 onion, diced
1 tbs fresh rosemary, chopped
4 garlic cloves, chopped
1/2 lb cremini mushrooms, quartered
1 bottle Morgan Creek Vineyards Vulcan Red Wine
3 cups beef stock
1 & 1/2 lb baby red potatoes, quartered
1 cup frozen green peas
vegetable oil
salt & pepper

Season the beef with salt and pepper.  Then toss with 1 tbs flour.  In a large dutch oven over a medium flame add 2-3 tbs of vegetable oil.  Brown the meat on all sides.  You will probably need to do this in a  couple batches to avoid crowding the pan.  Then remove the meat from the pan and set aside. 

Then add the carrots, celery, and onion.  Saute for about 10 minutes.  Then add  the rosemary, garlic, and mushrooms. Season the vegetables with salt and pepper. Saute for another 5-7minutes.

Return the meat back to the pot and add the entire bottle of wine.  I always add about a teaspoon of salt with the wine.  Bring the pot to a simmer.  Allow to simmer for about 20 minutes.  Then add the beef stock and the potatoes.  Bring back to a simmer and continue to cook for about an hour and a half or until the meat is tender.

Then add the frozen peas and cook for an additional 5 minutes.  Taste and season with additional salt and pepper if needed.

I served this soup with these delicious Parmesan biscuits.

I hope you will try to seek out and try this wine.  It should be fairly easy to find throughout the Southeastern US.  If you are unable to get your hands on it feel free to substitute your favorite red wine in the stew.

Parmesan Biscuits

 

I was off from work today and all it has done outside is rain.  So it was a perfect day to cook.   Since the weather is starting to warm up and there will not be too many more cool days I made beef stew and these delicious biscuits.

To me nothing beats a homemade biscuit.  They are actually pretty simple to make.  The most difficult step is cutting the butter into the flour, but if you use a mixer with a paddle or a food processor this becomes a really easy task.  You will never want to eat a canned or frozen biscuit again.

Parmesan Biscuits

1 & 1/2 sticks of cold butter

2 cups flour

1 tbs baking powder

1/2 tsp salt

1/2 cup Parmesan cheese, grated

1/2 cup buttermilk

2 eggs

Preheat the oven  425 degrees.  Cut the butter into small pieces.  Then in the bowl of a mixer with a paddle attached add the flour, baking powder, salt, and Parmesan.  Mix on low until combined.  Then add the cold butter and mix on medium speed until the butter is about the size of small peas. 

Then add the buttermilk and one egg.  Mix just until the mixture comes together.

Then knead with your hand a few times until it is a one mass.

If you want you can roll these out and cut the biscuits into rounds, but it is so much easier to pat out balls of dough in your hands.  Then in a small bowl beat together one egg and 1 tbs water to make a egg wash.  Then brush over the tops of biscuits and bake for 20-25 minutes.  These will be some of the best biscuits you have ever had.

Stinky Cookies!!! YUCK!!!

I picked these cookies up at the Asian market.  I sort of knew what I was getting myself into.  I had heard that durians were a very fragrant fruit, but since they are not available in the US I have not been able to try them.  So when I saw these durian flavor cookies I knew right away I had to try them.  So when I got home I opened the package up.  My nose was instantly flooded with a terrible smell...sort of like rotten garlic.  The whole room was filled with the odor.  I figured it had to taste better than it smelled.  Well it didn't.  Actually I kept tasting that taste all day long.  We sealed them in a plastic bag, but some how the smell still escaped.  So we threw the cookies outside on the porch and that is where they will stay until trash day.

Stewed Okra and Tomatoes

This is a classic southern dish.  If you are from the South you have probably eaten this dish more times than you can count.  It is especially popular during the summer when everyones garden is overflowing with okra and tomatoes.  This sucess of this depends on the quality of ingredients you use.  So if tomatoes are not in season it is much better to use canned tomatoes than fresh ones.  Since it is the middle of winter here obviously I am using canned tomatoes.

Stewed Okra and Tomatoes

5 strips of bacon, diced
1 onion, diced
35 oz can whole tomatoes, chopped 
1 tbs chicken base
2 cups okra, chopped into 1/2 inch pieces
salt & pepper

In a dutch oven over a medium flame add the bacon and cook until it is crisp.  Then add the onion and cook until the onion starts to turn translucent.  Then add the canned tomatoes and the chicken base.  Season with 1 tsp of salt and a little black pepper.  Let this simmer for about 30 minutes. 

Add the okra and allow to simmer for an additional 30 minutes.  Taste and season with additional salt and pepper if needed.  Serve over rice or with a piece of cornbread.

Bacon Cheddar Cornbread

When I was a kid I hated cornbread.  I always thought it tasted bitter and gritty.  Until one day I was playing with a friend who lived down the street, his mom had made these cornbread muffins for us to eat for a snack.  I didn't even want to try one, but my friend assured me these were sweet and tasted like cake.  So I tried it and loved it.  His mom had used a box of Jiffy Cornbread Mix.  This was not the kind of cornbread we ate at my house.  My mom always made hers from scratch.  Now that I am an adult my taste buds have changed.  Cornbread made from the Jiffy Mix tastes way too sweet and I prefer the cornbread like my mom makes.  This recipe tastes very similar to my moms, only she would never put cheese in hers and she would use cracklins instead of bacon.

Bacon Cheddar Cornbread

4 slices of bacon, diced
1 & 1/4 cup yellow cornmeal
1 cup flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1 & 1/2 cups buttermilk
1 egg
1 cup cheddar cheese, grated
2 tbs onion, finely chopped

Preheat the oven to 400 degrees.  Then in a 9 to 10 inch cast iron skillet cook the bacon till it is crisp.  Remove from the heat. Meanwhile mix together the cornmeal, flour, salt, baking powder, baking soda in a bowl.  Then stir in the buttermilk and egg. 

Next pour the bacon grease and bacon into the mixing bowl.  Then add the cheese and onion and mix until just combined.

Then pour the batter into the warm skillet and bake in the oven for 30-35 minutes.  Then the turn the cornbread out onto a plate and cut into wedges.

Cornbread is great served with a pot of greens, stewed okra and tomatoes, a bowl of soup, or anything that has a lot of juice to sop up.