...and the year is zooming by me at maximum speed!
Cooler nights call for completely different menu than my usual light, tropical food...I want to replicate some of the dishes I've tried in the past and will share several in the next few days!
I shared these recipes in a blog post 12/25/15, and wanted to share them again so I can find them easily to make this fall.
Entrée: Pork Tenderloin with Hoisin Sauce...a recipe taught by Shirley Corriher of Atlanta, GA, many years ago when I owned a cooking school in Orangeburg, SC, served with "one stick butter rice", a popular casserole rice dish from the 1960s which is being resurrected lately. I used suggestions made by a friend and added some veggies to the rice.
Pork Tenderloin in Hoisin Sauce
1 pork tenderloin
1 jar Hoisin sauce
1/2 stick butter
dry white wine
2 Tablespoons sugar (optional)
Empty a small jar of Hoisin Sauce in a small saucepan, add the 1/2 stick butter, 1/2 cup white wine, and 2 tablespoons sugar (I did not add sugar this time); bring to a boil and turn heat off. Place the tenderloin in it. When it cools, transfer the tenderloin and sauce to a Ziploack bag and refrigerate overnight.
Remove the tenderloin from the bag; reserve the marinading sauce. Roast the tenderloin in a preheated oven at 500 degrees for about 9 or 10 minutes, turn over and repeat. Internal temperature should reach 148 degrees when done. Reheat the marinade sauce and boil for a few minutes to kill any bacteria. Cut the tenderloin in medallions and serve with some of the sauce.
"One Stick Butter" Rice Casserole
This version of the recipe is very accommodating; you can use any type rice and any vegetables you want.
1 cup Harvest Medley Rice (combination of Basmati Brown, Wild Rice, Heirloom Red Rice & Sweet Brown Rice)
1 shallot, chopped
2 large button mushroom
2 celery sticks, chopped
5 water chestnuts, sliced
3/4 cup butternut squash, cubed
1 envelope onion soup / dip mix
1 stick butter, cut in pieces
2 cups water
Caramelize the shallots in a tiny bit of the butter. Add the rest of the veggies, the rice, the onion soup mix, butter and water. Cover and bake in 400 degree oven for 30 minutes. Uncover and continue baking for another 30 minutes. I found I needed to cook the rice just a little bit longer, about 5 more minutes.
