130 yes, 130
In case you're counting, there's 130 days left until the big guy comes a shooting down your chimney! Just Sayin!!! As our kids are trying to get to bed on time and get something that resembles a routine set up for the big 5th grader and 3rd grader, we are just trying to keep our heads afloat with Soccer starting x2. I know most who read this will be experiencing something similar!
How about some good old fashioned stick to your ribs food that will hopefully inspire your creations!
Cheers!
Buttermilk & Maple crusted Pork tenderloin with Sweet corn risotto cakes & chipotle butter
sorry, no picture... maybe soon
2 ea pork tenderloins, cleaned
2 c buttermilk
1/2 c pure maple syrup
1/4 c flour
1 t cajun seasoning
1 T olive oil
2 c Arborio rice
3 T fine diced onion
4 c chicken stock
Salt & pepper
1/2 c shredded havarti cheese
2 ears, sweet corn, cooked and cut
1/2 c heavy cream
panko bread crumbs
1 chipotle pepper, pureed
1/2 lb salted butter
method:
1.mix in bowl buttermilk & maple syrup
2.in seperate bowl, mix flour with cajun spice
3.dredge pork into wet ingredients, then dredge in dry.
4.pan sear & finish in oven to desired temperature.
5.in seperate pan, heat oil & onions until translucent. add rice and toast a minute.
6.reduce heat and add stock in batches cooking rice until al dente, about 20 minutes.
7.add corn, cream & cheese, seasoning with salt & pepper. once mixed, chill for 10 minutes.
8.form cakes & dredge in bread crumbs, sear in hot pan until golden brown.
9.whisk butter with peppers
10.build plate with cake, pork and drizzle with butter.
How about some good old fashioned stick to your ribs food that will hopefully inspire your creations!
Cheers!
Buttermilk & Maple crusted Pork tenderloin with Sweet corn risotto cakes & chipotle butter
sorry, no picture... maybe soon
2 ea pork tenderloins, cleaned
2 c buttermilk
1/2 c pure maple syrup
1/4 c flour
1 t cajun seasoning
1 T olive oil
2 c Arborio rice
3 T fine diced onion
4 c chicken stock
Salt & pepper
1/2 c shredded havarti cheese
2 ears, sweet corn, cooked and cut
1/2 c heavy cream
panko bread crumbs
1 chipotle pepper, pureed
1/2 lb salted butter
method:
1.mix in bowl buttermilk & maple syrup
2.in seperate bowl, mix flour with cajun spice
3.dredge pork into wet ingredients, then dredge in dry.
4.pan sear & finish in oven to desired temperature.
5.in seperate pan, heat oil & onions until translucent. add rice and toast a minute.
6.reduce heat and add stock in batches cooking rice until al dente, about 20 minutes.
7.add corn, cream & cheese, seasoning with salt & pepper. once mixed, chill for 10 minutes.
8.form cakes & dredge in bread crumbs, sear in hot pan until golden brown.
9.whisk butter with peppers
10.build plate with cake, pork and drizzle with butter.
