Monday, November 24, 2008

Pork Dijonaise



½ tsp black pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp Cajun seasoning

1 tsp salt


1 bottle of Dijonaise mustard

(If you don’t have Dijonaise Mustard use ½ bottle of 12 oz. Stone Ground Mustard.)

¼ tsp Rosemary

¼ tsp onion powder

¼ tsp garlic powder

½ cup brown sugar

¼ cup white wine


Pork Loin
Combine all ingredients for the rub into a small mixing bowl and set aside.
Rinse the pork loin then cover entire pork loin with the rub.
Cook in a 350 degree oven until pork loin reaches an internal temperature of 160 degrees.
Once at 160 degrees remove from oven and let pork loin rest for 15 minutes then slice.

In a medium pan melt butter over medium heat. Then stir in the brown sugar and continue to stir until it becomes bubbly. Stir in the mustard until well incorporated then add remaining ingredients and let simmer until sauce thickens slightly.

Serve over sliced pork loin.

***Use any white wine you would drink, or a Turning Leaf vintage. ***

Saturday, November 22, 2008

Cheesy Potatoe Soup


1 large Onion, diced
3 ribs celery, diced
2 pounds potatoes, peeled, diced
2 carrots, diced
1 quart Chicken Stock
1 pint Heavy cream
6 strips of Bacon, diced
1 teaspoon of black pepper
1 teaspoon of Lawry's seasoning salt
1 tablespoon of onion powder
1 teaspoon of garlic powder
2 tablespoon of roux or as needed
1 bay leaf
***For a Cheesy Potato Soup add 2 cups of shredded Cheddar Cheese***


Peel and dice potatoes.

In a four-quart pot render the fat from bacon.

Then add celery, carrots, onions, saute until soft.

Add chicken stock and all seasonings, let simmer until potatoes are parboiled.

Then add heavy cream.

When potatoes are fork tender add roux to thicken the soup. Add salt to taste.

***Stir in cheese once soup has reached desired thickness. ***

Monday, November 3, 2008

Chicken Alfredo with a Medeterranean Twist


1/2 box of fettuccine noodles
1 pound chicken strips or tenders
3 cups milk
4 tablespoons butter
1/2 cup flour
1/2 cup Parmesan cheese
1 teaspoon white pepper
1/4 cup white wine
1/4 cup heavy cream
1 teaspoon minced garlic
2 tablespoons chicken base
salt and pepper to taste
2 tablespoons butter

Chicken Marinade
1/2 teaspoon basil
1/4 teaspoon garlic
1 tbsp olive oil
1/2 tsp oregano
1 cup diced tomatoes
1/2 cup of olives
You can use any of your favorite vegetables. (Broccoli, California Blend, etc.)

Cook noodles according to box instructions, strain and set aside.
Rinse chicken, add chicken spices and olive into a air-tight container. Cover and shake the bowl to coat chicken with spices and oil. Set aside in refrigerator until ready to use.
In a medium skillet melt butter then gradually stir in flour. Continue to stir until mixture become a paste and golden brown. (Making a roux.)
On medium high heat stir in milk, whip cream, onion powder, garlic, chicken base, white pepper, and wine. Bring to a boil.
Remove from heat and gradually stir in roux. Place back on medium heat and continuously stir until sauce thickens. Once sauce reaches your desired thickness remove from heat. (*Note sauce should be able to coat the back of a spoon.*)
Once removed from the heat stir the cheese into the sauce until well incorporated.
In another skillet melt additional 2 tbsp of butter then add in chicken strips and cook on both sides until golden brown and done.
Remove chicken from skillet onto a plate and set aside.
Add ½ tsp olive into same skillet then add vegetables, oregano and sauté. Then set aside.
In a large bowl add noodles and ladle on enough sauce to coat noodles then place noodles on serving plate.
In the same bowl add chicken and coat with sauce then place on top of noodles.
Arrange vegetables around serving dish then chop fresh parsley for garnishment.
Use any remaining sauce as desired.