This Little Piggy Pork Tenderloin

Raise your hand if you've ever gotten to the point you don't know if you're pitching or catching...  That's what I thought.  Everyone reaches that point at one time or another.  That's the way it's been for me the last few weeks.  I've been slammed at the office, spent four days out at a conference and am training some new folks.  Then, there's the house...  Painting the house reached the crisis point this year.  The south wall was peeling.  Time to quit dithering over whether we do it or hire someone.  Time to quit dithering over changing the color and paying for two coats or keeping the color relatively the same and adding shutters.  And, before we have the house painted, how many windows have wood that's failing which means replacing windows?  And, the carpet in the screened porch?  At probably 30 years old, it's seen better days.  I wasn't really excited about my sweetie being up on scaffolding scraping and painting.  And, I don't have time to be of much help.  So, we got quotes.  The plan was that the screened porch would be torn apart and fixed up the first week.  Then, the windows would be replaced followed by the house painting - all within the span of about a month.  That was well over a month and a half ago.  The monsoons hit.  Rain every day.  Nothing was happening.  My house looks like, umm, well, you all can fill in the words here.  Let's just say there isn't a room in the place that's nice and neat and tidy.  And, it's driving me nuts.  Now, on top of everything, I had the brilliant (well, it seemed that way at the time!) idea that as long as we had all of the knick-knacks packed away and the wall stuff safely stored in the attic and the furniture moved out from the walls, we might as well paint the interior.  So, thanks to my wonderful brother, Ken, and Porter Paints we got a lovely discount on the best paint in the world.  I'm not sure how many gallons are in the garage but there's a stack of them.  And, this weekend it's finally time to start painting!  Rumor has it that if it doesn't rain all next week, I'll get my screened porch back AND the painter will at least do the interior of all the windows.  Whew!  That'll be one home maintenance task that won't have to be repeated.  Thank goodness!

Needless to say, cooking has taken a backseat to everything else.  I've made a few fun dishes but most of the recipes I've marked to try have been cooling their heels on the desk.  Finally, Friday evening arrived.  Connie wasn't playing bridge because his beloved Boston Bruins were playing in the Stanley Cup playoffs.  That meant I didn't have to worry about a quick dinner and could actually make something new.  I'd been thinking about this pork tenderloin recipe from Big John's Speedway Grill and decided it was a perfect time to make it. 

What did we think?  Had I not goofed and used onion salt instead of onion powder, this would've been awesome.  As it was, it was a bit salty.  But, the flavors were still incredible.  I'll absolutely use the grape leaves to wrap meat again.  I'm thinking next time with chicken stuffed with feta...  The other comment I'd make is that the rub stuck to the grape leaves and not the tenderloin.  So, be sure to serve the grape leaves under the tenderloin slices. 

This Little Piggy Pork Tenderloin

Ingredients:
4 T dried thyme
4T dried crushed rosemary
4 T dried basil
4 T lemon pepper
1 t garlic powder
1 T onion powder
2 c water
2 lemons, juiced
20 grape leaves
2 pork tenderloins - 1 to 1 1/2 lbs each
roll of butchers twine soaked in water or grilling bands

Directions:

Heat your grill or start your charcoal.  Here's Connie's Crankshaft moment:

Squeeze the lemons into the water. 

Soak the grape leaves in the water for at least 10 minutes.  Pat the tenderloins dry.  Lay the grape leaves out on a cutting board. 

Pat the rub onto the tenderloins.  I wound up sprinkling a bunch of the rub on the grape leaves.  Wrap the tenderloins and secure the leaves with the twine or grilling bands. 

Grill over medium heat until the meat reaches an internal temperature of 125 for medium rare.  Turn them once at about 7-8 minutes.  Let the tenderloins sit for 10 minutes after removing them from the grill. 

Serve over the grape leaves. 

Thanks to Big John's Speedway Grill for yet another fantastic recipe!

Kansas City Barbecue

Oh, my.  I don't think there's any finer barbecue in the nation.   Now, those of you who like mustard based sauces or white sauce will certainly disagree.  Myself, sign me up for some good, old Kansas City barbecue.  My right hand woman, Steph, and I headed out to KC for the America's Wealth Management Radio Show conference.  We decided it was much less expensive to drive than to fly and have to rent a car.  And, super double bonus, we could work in the car much more easily than we could work in airports and on a plane.  Besides, neither of us likes to fly AND with the weather this time of year being a bit unpredictable, it was a no brainer. 

Into the car we went with two suitcases and a MOUNTAIN of paperwork.  Oh, and some wine in the trunk.  Can't forget that - lol.  We did a great job of checking the projects off the list but even after 18 hours in the car came home with unfinished projects.  I know, way too much to do and not enough time.  Well, to make a long story short, we got to KC and checked into our hotel and hightailed it to Jack Stack's.  We were both exhausted.  Totally, completely and entirely.  But, I wanted some of that KC bbq.  FORTY minute wait.  ARGH.  Ok, let's get carryout.  Perfect.  Now, what to get.  I ordered the rib sampler.  Two beef ribs, three pork ribs and a few lamb ribs.  Cole slaw and the best beans in the world on the side.  One problem.  We had no cooler for our leftovers and we had nothing but the cheap plastic glasses from the hotel room.  I know, if I'd stay in a great hotel there'd be glass glasses.  Guess what?  That's not happening on my nickel!  Oh, and Steph's a fan of Coors Light.  I lovingly refer to it as moose piss.  She laughs.

What to do?  Well, we found a liquor store so Steph could buy her beer and I could buy a stryofoam cooler and some decent glasses.  Ok, time to laugh here.  I found glasses.  Riedel.  The stemless pinot noirs that my stepson David LOVES.  So, he's going to get a gift of some slightly used glasses.  He's still going to love them. 

Back to the hotel.  Unpack our feast.  No weapons.  Nope.  Gotta scoop our cole slaw with our fingers and drink our beans.  You have never seen two women laugh harder than we did.  Steph drank her Coors Light out of a Riedel. 

I drank my Beaujolais Villages. 

These were my leftovers. 

Yes, that's what I said, leftovers. 

Wednesday we spent the whole day in meetings.  We learned a LOT.  Then it was off to dinner at Sullivan's with the rest of the crew.  Very average dinner.  Typical chain steakhouse.  Paid for by a wholesaler.  That's nice.  The best part of Wednesday was lunch.  Jack Stack, baby.  This time it was sliced brisket and pulled pork.  YUM!!  Thursday was incredible Mexican food for lunch.  By Thursday at 4:00 our little brains were stuffed.  Time to head out for more barbecue.  Yup, one might actually at some point OD on the stuff.  I'd like to try :-) 

Now, the best part of Thursday evening was the company.  Don't get me wrong, Gates Barbecue is fabulous.  But, the company was wonderful. 

Recognize her?  That's right, Lauren from Foodie House.  We've gotten to be friends over the last year or so, so I let her know when I was going to be in town and we hooked up for dinner.  She and her hubby, Sammy, are wonderful.  Loved spending time with them and I'm so looking forward to a repeat next year!

On the way home from Gates, we stopped at Jack Stack's for carryout for the boys.  Steph was sure her significant other, Bud, would want the lamb ribs.  But, no, he wanted the beef ribs.  Connie, well he did want the lamb ribs.  Time to really use that cooler!  I can say with assurance that my handy dandy bag holds eight ice buckets of ice. 

Once the  cooler was packed, Steph got right to work on email. 

I know, no rest for either of us!  She did pause once in a while for supplies from the sink. 

Gotta keep that beer cold, you know.  Well, all in all, it was a very successful trip.  Connie LOVED his lamb ribs and I'm told Bud loved his beef ribs.  But, I think his favorite was the leftover burnt ends from Gates.  Now, if I could only dig my way through the 700 emails that came in while I was gone...

Canton Ginger Mojito

I've said this before, sometimes you begin with the ingredients and back your way into finding a recipe.  We made our own ginger vodka in the past.  That was a muse speaking into my ear thing.  We had some trouble finding the appropriate recipes to match the creation.  Whatever!


One day though we were in the liquor store and found Domaine de Canton Ginger Liqueur.  It really sounded too good not to try.  I'd read some drinks calling for the liqueur and knew we love ginger so what the heck.  We have had one or two recipes.  Today however we were unloading our CSA (community supported agriculture) basket and found mint.  Not what we really needed since we have beaucoup mint in the herb garden, but it is a shame to waste it.  I jumped on the net and found the recipe below.  This is the best so far of the ginger liqueur drinks.  It is very fresh, spring-like and mild.  Definitely a good use of mint!  And, a drink we'll make again soon.  Connie did say that he'd use crystallized ginger as a garnish next time instead of the lime slice - or maybe in addition to...


Canton Ginger Mojito

Ingredients:

 Fresh mint leaves

Lime wedges

4 oz Domaine de Canton Ginger liqueur

1 oz white rum (we used Bacardi's)

Club soda (we used Canada Dry)


Directions:

Muddle mint leaves and a couple of lime wedges in a cocktail shaker.  Add the ginger liqueur and the rum.  Add ice and shake until almost too cold to hold.  Strain the mixture over ice in a highball glass.  Add a couple of mint leaves and top with club soda.  Stir slightly to mix.  Garnish with a lime wedge and a mint sprig.  Toast your love and enjoy!


adapted from http://www.barnonedrinks.com/

Eggland's Best Puttanesca Salad

A week ago Friday was a totally lovely day.  I started with the St. Margaret's Guild Decorator's Show House.  The National Bank of Indianapolis does a party each year and invites clients and friends.  I'm lucky to be included.  Thank you Susan!!!  It's a delightful way to mix business and pleasure.  Often, the house is just over the top and way too contemporary for my taste.  But, typically there's at least one room I'd happily recreate in my home.  And, I always walk away with an idea or two - or three!  I got separated from the other three gals about halfway through the house and figured I'd catch up with them at lunch.  But, when I got to lunch and some former colleagues from my banking days were congregated at one table, I couldn't resist joining them.  How much fun to catch up with Joe and Ken and John.  And, to meet Joe and Ken's wives.  That's really the only thing I miss about being a banker.  With very few exceptions I got to work with some of the finest folks in the world. 

During dessert, I wandered down to the table where Susan and Sandra and Sandy were sitting.  They were engrossed in a wonderful discussion about hair.  Meg Irsay, wife of Indianapolis Colts owner, Jim Irsay, just shaved her head.  So, off we went on hair and makeup and contact lenses and all the things we women do.  Finally it was time to head to the office and work on appointments for next week.  But, that didn't last too long since I had a massage at 3:30.  Margi has magic fingers.  She manages to make all the tension disappear.  She even manages to kind of make my back forget that I've been in too many rearend collisions to count.  Last time was a gal distracted by a spider on her lap.  The time before was a driving instructor who was looking at something in his car and not at the fact I was stopped because the truck in front of me was turning left... 

I got home and had an hour to fix and serve dinner before Connie was to leave for his bridge game.  As dinner was about to be served, he discovered a text from his bridge partner saying she'd spent the day moving and if they could pass this week that'd be great.  So, we ate a leisurely dinner and off to the garden he headed.  I washed the dinner dishes and logged onto the office computer and got a bit of work done.


Now, I got a coupon from the folks at Eggland's Best for a 12 pack of eggs.  Cool.  Part of an 18 pack was already in the fridge.  They're typically the brand of eggs I use.  And, even better, there's a contest for egg recipes.  So, Connie and I started brainstorming.  Eggs are so versatile.  Along with cheese, they're one of our go-to foods.  We love deviled eggs, egg salad, hard cooked eggs with anchovies and olive oil, eggs benedict.  Um, we love eggs.  Now, what in the world was I going to do to showcase eggs?  So, how would eggs go with the flavors of puttanesca?  How about a puttanesca salad topped with a tuna filet and a poached egg?

Connie was dubious when I told him my plan.  After he inhaled his salad, he said the poached egg with the tuna was brilliant.  The flavors were perfect together as were the textures.  I felt pretty much the same way myself.  The only thing we disagreed on was whether the tomatoes should be quickly sauteed or served raw.  I vote for the sautee, he votes for the raw.  Either way, this was a winner!

Eggland's Best Puttanesca Salad
2 servings

Ingredients:
2 dozen grape tomatoes, halved
8 - 10 kalamata olives
2 T capers
2 cloves garlic, minced
olive oil
extra virgin olive oil
wine vinegar
4 cups salad greens
1 tin rolled anchovies with capers (optional)
2 fresh tuna filets
2 eggs

Directions:

Divide the salad greens between two dinner plates.

Get all of your skillets ready.  In a medium skillet, bring water about an inch deep to a boil.  In a large skillet (for the tuna filets,) pour about a tablespoon of olive oil.  Pour about a tablespoon of olive oil in a medium skillet.  Heat the olive oil to shimmering in both skillets. 

The eggs will take the longest.  You want to poach them in the gently boiling water.  Be careful not to overcook them since runny yolk plus tuna plus puttanesca sauce is incredible.

Add the garlic, tomatoes, olives and capers to the medium skillet with olive oil.  Saute them just until the tomatoes are just softened. 

Salt and pepper them, then quickly saute the tuna filets.  You just want to sear the exterior.  

Now, assemble the salads.  The tuna  goes on top of the greens.  The sauce is strewn around the tuna.  The anchovies also go around the tuna.  Drizzle a little extra virgin olive oil and good quality wine vinegar over the sauce and greens.  Then, top with the poached egg.  Salt and pepper the egg and serve. 

The Snooty Fox, Restaurant Impossible

Robert Irvine, Mom, Marc Summers

It's been a wild week.  Busy is an understatement.  Had I just had my office to keep up with, I'd have been able to say I didn't know if I was pitching or catching.  But, on top of all the appointments and phone calls and emails etc at the office, I had a Key Konnections meeting at my office for my sorority alum group, we're having some much needed maintenance done to the house AND a restaurant I've frequented since it opened in 1983 was the subject of a Restaurant Impossible redo by Robert Irvine. 

Mom called a couple of weeks ago and asked if I'd heard about the Snooty Fox.  Nope.  Usually don't get a chance to look at the paper til the weekend - if then.  It seems that on Wednesday and Thursday May 11 and 12 they were going to be visited by Robert Irvine and Marc Summers for an episode of Restaurant Impossible.  The reveal was to be the evening of May 12th.  She'd tried to call for reservations and was most disappointed to discover they'd had 150 calls BEFORE they even opened.  You see, Mom eats there about once a week.  I'm there about once a quarter when I meet my friend Vicki for dinner.  We love their petite filet and hash browns with onions.  Connie and I eat there once in a while and on occasion I'll meet a client there for lunch. 

Then, about a week ago we were chatting with our neighbors and he mentioned that he'd snagged reservations.  I let him know I was pea-green with envy and that Mom would be too.  Turns out he was going to be out of town on Thursday so she invited me to go with her.  I'd have loved to but had the Key Konnections meeting.  Well, one thing led to another and on Thursday I got a call.  They wouldn't be able to use their reservations.  Would Connie like to take my mom?  You betcha. 

The plan was that Connie would take me to the office with the 15 dishes for the Kappas then he'd run to Mom's and pick her up.  They'd eat their dinner at 7:00 and he'd come back and pick me up about 9:00 and help clean up.  Yes, we really thought it'd work that way.  Uh huh.  Dreamers.  He called the office about 8:30 and said they'd not even gotten seated yet...  No problem, I'll get a ride home.  And, I might just come crash the party. 

Abby was kind enough to drop me off at the house.  She's a good bit younger and is one of the Kappas I'd not met until the networking meeting.  We chattered away on the way home and I knew she and her hubby and two kids were living at her folks but I never got her folks name.  Turns out I've known them for about 15-20 years.  And, her mom's sister is also a Kappa and is married to the brother of a friend from grade school.  How did I find out?  Her mom's a Facebook friend and she sent me a message.  Small world.  

My poor Annie dog was not at all thrilled when I rushed in the door, grabbed car keys and ran right back out.  She thought one of her humans was home to give some love and affection - and maybe food - to a dog.  

The Snooty was packed.  It was 10:00 and Mom and Connie hadn't eaten.  I finagled an extra chair and joined them at their two-top.  We had a wonderful time chatting with all of our neighbors.  I got to see some friends.  Then, the fun part.  I got to meet Marc Summers and Robert Irvine.  Marc grew up down the street.  I knew from his real last name that he was related to a gal I'd gone to grade school with.  Found out Friday that he's related on his mom's side to a Kappa who I went to high school with - another Facebook friend.  He was absolutely delightful.  Just exactly what you see on Unwrapped.  And, I was surprised by Robert.  He comes off as a bit gruff on his shows but in person he was charming.  

Turns out that Robert interviewed Mom at length.  So, we're hoping that she's in the show when it airs early August.  She had the time of her life.  It was as much fun watching her have fun as it was being there myself!

So, what did we think?  The place looks great.  The menu, not so much.  It's very English pubby and way too limited.  Mom had fish and chips and Connie had braised oxtail.  Tim (the owner) said they'll be adding back some of the favorites after this weekend.  I hope so because I missed my filet. Vicki and I went back last night for our quarterly dinner and we watched a lot of folks look at the menu and leave.  It was still packed but Tim will have to add back things like the filet, walleye, pike and scallops to keep his regulars happy - and to get the new folks to return.  I had the cockles in spicy tomato sauce and a beer cheese soup.  The tomato sauce was wonderful.  The soup itself was great but instead of caramelized onions and leeks, there were chunks of something that didn't quite fit.  I couldn't tell what it was - potato, celery root?  I'm looking forward to going back and hoping the crowds will stay.  Tim's clientele was literally dying off.  When Vicki and I'd go in there we'd be the youngest ones in the room.  Now, hopefully, Tim'll get the menu where he wants it and a younger generation will start to show up regularly!

Here are some of the photos Connie took along the way...

 Jolene Ketzenberger and her husband, John.  She's our local food critic and is a wonderful lady!

 Tim Queisser.  The Snooty Fox's owner.  Waiting nervously.

 Mom snagged a chair in the parking lot and was having a great time!

 Tim and his wife

 Marc working the crowd.

 Mom and my sweetie, Connie.

 Ok, here we have all the major players, Tim, his wife, Robert, Marc - and Jolene taking a photo.

 Time to see what's been done.

 Looks great!!!

 Me with Marc.  His cousin Karen used to kid him about looking like Dr. Kildare.  She nailed that one!

I think I'll frame this!!!

Messes and Successes

Just like with anything in life, cooking provides ample opportunity for 1)errors and 2)things that just don't turn out like you'd hoped and expected.  We've had a few of those in the last few weeks and I thought I'd share some.  Along the way, though, there've been some pretty good successes.

First to the messes.

Asparagus Ravioli.  I read this recipe in Fine Cooking.  Then, one of my favorite bloggers wrote glowingly about the end result.  I couldn't wait to try it.  If I ever make it again, I'll change the recipe up big time.  The filling is made with asparagus, ricotta and mascarpone cheese.  I found it very blah and watery.  Next time, instead of cooking the asparagus in water on the stove, I'll toss it with a little olive oil and roast it.  That'll give the flavor some oomph and will eliminate the problem with the wateriness.  The filling may still need to be kicked up with hot sauce or herbs or something but I'll wait and see what needs to be done.  The other issue was using won-ton wrappers instead of making my own pasta dough.  Let me just say that won-ton wrappers are a fine substitute if you're willing to settle for thin, tasteless pasta.  Never again for me.  If I don't have time to make my own pasta, I'm not making ravioli.  And, yes, I know the photo makes it look tasty. 

Rhubarb Goat Cheese Crumble.  I got to watch an episode of Chopped not too long ago.  One of the dessert items was Cheezits.  YUM!  The gal turned them into a wonderful topping with cinnamon etc.  I had rhubarb and goat cheese and thought since they're wonderful together in a salad - Rhubarb and Shagbark Hickory Salad -  they'd probably be equally wonderful in a crumble.  Wrong.  The rhubarb might as well have been celery for all the flavor it provided.  I mixed eggs and goat cheese and Shagbark Hickory Syrup and other cheesecake like stuff then topped it with crumbled Cheezits tossed in a skillet with butter and allspice.  The topping was pretty good.  The base, not so much.   The rest of the crumble went down the disposal...

Rach's Pimento Cheese Sliders.  Normally, Rachael Ray hits home runs.  This wasn't even a single.  Sliders made with beer and a lovely pimento cheese sauce sounded wonderful.  Fortunately, I did a taste test and cooked a little of the burger before making the whole meal deal.  Insipid.  Totally insipid.  I added Tabasco, Worcestershire, two more cloves of garlic...  And, finally got the taste up to ok.  The pimento cheese sauce was good but even though I put in 50% more cheese than called for, it was a bit thin in the flavor category. 

Blueberry Superman Drinks.  Connie's our bartender so I'm not at all certain what went into these other than Blue Curacao.  All I know is they tasted like rocket fuel.  Except, this rocket fuel it's safe to pour down the drain.  Thank goodness!

Successes

Roasted Radishes - I've been reading a bunch about these so decided I'd try to make some myself.  They were ultra simple.  You cut them in half then toss the radishes with vinegar and sweet.  Balsamic is a good choice for the vinegar.  Honey or agave nectar are great for the sweet.  Coat the baking dish with a little melted butter or olive oil.  Toss the radishes with the dressing and roast away.  I prefer to roast vegetables at 500.  These may need to go under the broiler for a bit at the end.  Next time, I'm going to try this with fig balsamic or chocolate balsamic.

Crabmeat Stuffing - Crabmeat and mushrooms do seem to have a special affinity for each other.  I thought some crab stuffing for a couple of the morels would be good.  It was.  Very.  Now, I wish I could tell you exactly what went into it.  But, I can't.  It started with a bechamel sauce.  And, some dry sherry and a bit of cayenne.  They were topped with some nice, crunchy toasted pine nuts.  A couple of days later, I sauteed a 6 oz package of sliced creminis and combined them with the stuffing we didn't use in the morels.  Crab pot pies.  Again, very good.  And, even though I'm a pitiful artist, I did manage to cut out some freehand hearts to decorate the tops.  Here's the trick to cutting out the crusts for the top.  Use refrigerated pie crust.  Upend the baking dishes and use them to cut the tops.