Pork Tenderloin with Honey-Glazed Apples

Pork Tenderloin with Honey-Glazed Apples
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Ingredients
  1. Marinade
  2. 1⁄3 cup apple juice 75 mL
  3. 1⁄4 cup liquid honey 60 mL
  4. 2 tbsp soy sauce 30 mL
  5. 2 tbsp vegetable oil 30 mL
  6. 1 tsp Dijon mustard 5 mL
  7. 4 green onions, chopped 4
  8. 2 cloves garlic, minced 2
  9. 1 tbsp grated gingerroot 15 mL
  10. 2 lbs pork tenderloin 1 kg
  11. Glazed Apples
  12. 1 tbsp butter 15 mL
  13. 1 tbsp liquid honey 15 mL
  14. 1 tbsp lemon juice 15 mL
  15. 2 apples, peeled and thinly sliced 2
Instructions
  1. Put marinade ingredients into a large sealable plastic bag and mix. Add pork. Seal and refrigerate overnight or at least 4 hours. Remove pork and place in shallow dish. Pour marinade over.
  2. Bake at 350°F (180°C) for 40 to 50 minutes. Cover and let stand 10 minutes.
  3. To glaze apples: In frying pan, heat butter, honey and lemon juice together. Add apples and toss to coat. Cook 2 to 3 minutes. Slice pork and spoon glazed apples over top. Enjoy!
  4. Serves 4.
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Beef Bourguignon

Beef bourguignon, An Elegant and Delicious French Stew to share with good friends

Beef Bourguignon
Serves 8
An elegant French stew for 8 good friends
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Ingredients
  1. 1⁄2 lb thick-sliced bacon 250 g
  2. 12 to 15 small whole onions, peeled, or 4 handfuls pearl onions, skins removed
  3. 3 lbs lean beef chuck, cut into 1.5 kg 1-inch (2.5 cm) pieces
  4. Olive oil
  5. 2 cloves garlic, minced
  6. 3 TBSP flour 45 mL
  7. Salt and black pepper to taste
  8. 3 cups dry red wine 750 mL
  9. 2 cups beef broth 500 mL
  10. Bay leaf
  11. 1⁄2 TSP dried thyme 2 mL
  12. 2 cups sliced mushrooms 500 mL
  13. 4 to 6 large carrots, peeled and 4 to 6 cut in bite-size pieces
  14. 2 TBSP butter 30 mL
  15. Chopped fresh parsley for garnish
Instructions
  1. Preheat oven to 300°F (150°C). In a Dutch oven, sauté bacon until crisp. Remove, cool and coarsely chop. Reserve 1 to 2 TBSP (15 to 30 mL) bacon drippings. Add onions and sauté lightly; remove to another dish.
  2. Add beef to pot (and some oil if necessary) and brown over medium-high heat for 5 minutes; add garlic for the last minute (be careful not to burn). Sprinkle with flour, salt and pepper; stir until flour begins to brown. Add wine, beef broth, bay leaf and thyme. Stir to loosen browned bits on bottom of pot, add onions, cover and place in oven for at least 2 hours.
  3. Meanwhile, lightly sauté mushrooms and carrots in butter and set aside. Remove pot from oven, add sautéed veggies and return to oven for another 1⁄2 hour. If more liquid is needed, add beef broth. Garnish with parsley.
Notes
  1. Serve with beaucoup baguettes . . . c’est si bon!
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Shepherd’s Pie

This comfort-food favourite tastes even better topped with garlic mashed potatoes

Shepherd’s Pie
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Ingredients
  1. THIS COMFORT-FOOD FAVORITE TASTES EVEN BETTER TOPPED WITH GARLIC MASHED POTATOES.
  2. INGREDIENTS
  3. 11⁄2 LBS. LEAN GROUND BEEF OR GROUND 750 g
  4. LEFT-OVER ROAST
  5. 1 CUP CHOPPED ONIONS 250 mL
  6. 2 GARLIC CLOVES, MINCED 2
  7. 1⁄4 CUP FLOUR 60 mL
  8. SALT & PEPPER TO TASTE
  9. 1⁄4 TSP. DRIED THYME 1 mL
  10. 1⁄4 TSP. DRIED SAVORY 1 mL
  11. 10 OZ. CAN BEEF BROTH 284 mL
  12. 1⁄2 CAN WATER 1⁄2
  13. 2 TSP. WORCESTERSHIRE SAUCE 10 mL
  14. 1 BAY LEAF 1
  15. 1⁄2 CUP FINELY DICED CARROTS 125 mL
  16. 1⁄2 CUP FROZEN CORN 125 mL
  17. GARLIC MASHED POTATOES
  18. 2 LBS. POTATOES (5–6 MEDIUM), PEELED 1 kg
  19. AND CUBED
  20. 6 GARLIC CLOVES, PEELED & LIGHTLY 6
  21. CRUSHED
  22. 3⁄4 CUP BUTTERMILK OR 2% MILK 175 mL
  23. SALT & PEPPER TO TASTE
  24. 1 EGG, LIGHTLY BEATEN 1
Instructions
  1. USING A LARGE NONSTICK FRYING PAN, COOK GROUND BEEF OVER MEDIUM HEAT UNTIL NO LONGER PINK. BREAK MEAT UP AS IT COOKS. ADD ONIONS AND GARLIC; COOK UNTIL SOFTENED. STIR IN FLOUR, SALT, PEPPER, THYME AND SAVORY. ADD BROTH, WATER, WORCESTERSHIRE,BAY LEAF AND CARROTS. SIMMER, STIRRING OCCASIONALLY, FOR ABOUT 20 MINUTES, OR UNTIL QUITE THICK AND CARROTS ARE TENDER. STIR IN CORN. REMOVE BAY LEAF. SPREAD MIXTURE IN A DEEP CASSEROLE. LET COOL SLIGHTLY.
  2. TO MAKE GARLIC MASHED POTATOES: PLACE POTATOES IN A SAUCEPAN WITH GARLIC AND COVER WITH WATER. ADD SALT, BRING TO BOIL AND SIMMER GENTLY UNTIL TENDER. DRAIN WELL AND MASH. BEAT IN BUTTERMILK, SALT AND PEPPER. RESERVE 1 TBSP.(15 mL) OF BEATEN EGG AND ADD REMAINDER TO MIXTURE. SPREAD POTATO MIXTURE OVER MEAT AND BRUSH WITH RESERVED EGG. BAKE AT 350°F (180°C) FOR 40–45 MINUTES.
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SERVES 6
 
A WOMAN’S WORK THAT IS NEVER DONE IS THE STUFF SHE ASKED HER HUSBAND TO DO.
 

 

 

Island Pork Tenderloin Salad

 

The superb flavor of jerk pork – the perfect dinner for a summer’s day. This recipe looks involved but it’s not.

Island Pork Tenderloin Salad
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Ingredients
  1. INGREDIENTS
  2. Pork
  3. 2 tsp. salt 10 mL
  4. 1⁄2 tsp. black pepper 2 mL
  5. 1 tsp. ground cumin 5 mL
  6. 1 tsp. chili powder 5 mL
  7. 1 tsp. cinnamon 5 mL
  8. 2-3 pork tenderloins (21⁄2-3 lbs. TOTAL) 1-1.5 kg
  9. 2 Tbsp. olive oil 30 mL
  10. Glaze
  11. 1 cup packed dark brown sugar 250 mL
  12. 2 Tbsp. finely chopped garlic 30 mL
  13. 1 Tbsp. Tabasco 15 mL
  14. Vinaigrette
  15. 3 Tbsp. fresh lime juice 45 mL
  16. 1 Tbsp. fresh orange juice 15 mL
  17. 1 Tbsp. Dijon mustard 15 mL
  18. 1 tsp. curry powder 5 mL
  19. 1⁄4 tsp. black pepper 1 mL
  20. 1⁄2 cup olive oil 125 mL
  21. Salad
  22. 3 Navel oranges, peeled, white 3
  23. pith removed
  24. 6 cups baby spinach, trimmed 1.5 L
  25. 4 cups thinly sliced Napa cabbage 1 L
  26. 1 red pepper, in thin strips 1
  27. 1⁄2 cup golden raisins 125 mL
  28. 2 firm-ripe avocados, peeled & 2
  29. cut diagonally into thin slices
Instructions
  1. INSTRUCTIONS
  2. To prepare pork: preheat oven to 350°F (180°C). Combine salt, pepper, cumin, chili powder and cinnamon. coat pork with spices. Heat oil in ovenproof frying pan over moderately high heat; brown pork, turning often. Leave in pan.
  3. To make glaze: Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20 minutes. Let stand at room temperature for 10 minutes.
  4. To make vinaigrette: whisk together juices,mustard, curry powder and pepper. Add oil in a stream, whisking thoroughly.
  5. For the salad: cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers and raisins in a large bowl with 1⁄2 cup (125 mL) vinaigrette.
  6. To assemble salad: cut pork at a 45° angle into 1⁄2" (1.3 cm) slices. Line a large platter with dressed salad. arrange sliced pork, oranges and avocado
  7. in rows on top. Drizzle some vinaigrette over avocado and oranges. Pour juices from frying pan over pork.
The Best of Bridge http://www.bestofbridge.com/

 

 

Beef Goulash

What’s not to love! Serve with buttered noodles and sigh with contentment

Beef Goulash
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Ingredients
  1. What’s not to love! Serve with buttered noodles.
  2. 3 lb boneless beef chuck, blade or 1.5 kg
  3. cross rib roast, cut into 1-inch
  4. (2.5 cm) cubes
  5. 1 tbsp vegetable oil 15 mL
  6. 3 onions, thinly sliced 3
  7. 4 cloves garlic, minced 4
  8. 1 tsp dried marjoram or oregano 5 mL
  9. 1 tsp caraway seeds (optional) 5 mL
  10. Salt and pepper
  11. 2 tbsp tomato paste 30 mL
  12. 1⁄4 cup all-purpose flour 60 mL
  13. 11⁄2 cups beef broth 375 mL
  14. 1⁄4 cup tomato-based chili sauce 60 mL
  15. 1 tbsp sweet paprika 15 mL
  16. 1 tbsp freshly squeezed lemon juice 15 mL
  17. 1 red bell pepper, thinly sliced 1
  18. 2 tbsp chopped fresh dill or parsley 30 mL
  19. Sour cream
Instructions
  1. Place beef in a 5- to 6-quart slow cooker. In a skillet, heat oil over medium heat. Add onions, garlic, marjoram, caraway seeds (if using), 1 tsp (5 mL) salt, 1⁄4 mL (1 mL) pepper and tomato paste; cook, stirring occasionally, for 5 minutes. Stir in flour. Whisk in broth and chili sauce, scraping up brown bits from bottom of pan; bring to a boil. Pour over beef and stir well. Cover and cook on Low for about 8 hours or on High for about 4 hours, until beef is tender. In a small bowl, combine paprika and lemon juice until smooth. Stir into slow cooker, along with red pepper. Cover and cook on High for 20 minutes, until red pepper is tender. Stir in dill. Serve garnished with a dollop of sour cream.
  2. Serves 6.
Notes
  1. We use tomato paste in many of our slow cooker recipes because it greatly boosts flavor and richness. The long, moist cooking dulls other aromatic ingredients, such as onions, garlic and herbs. Microwaving or browning a dollop or two of tomato paste with these ingredients makes all the difference.: We use tomato paste in many of our slow cooker recipes because it greatly boosts flavor and richness. The long, moist cooking dulls other aromatic ingredients, such as onions, garlic and herbs. Microwaving or browning a dollop or two of tomato paste with these ingredients makes all the difference.
The Best of Bridge http://www.bestofbridge.com/

 

 

Sticky Asian Pork Burgers

 Add some sizzle to your next BBQ

Sticky Asian Pork Burgers
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Ingredients
  1. 1⁄4 cup dry bread crumbs or 60 mL cracker crumbs
  2. 1⁄4 cup milk 60 mL
  3. 1 lb lean ground pork 500 g
  4. 1 clove garlic, minced 1
  5. 2 to 3 tsp minced gingerroot 10 to 15 ml
  6. 2 tbsp hoisin sauce 30 mL
  7. 1 tsp Asian chili paste (see tip below) 5 mL
  8. Salt and freshly ground black pepper
  9. 2 tbsp sweet chili dipping sauce 30 mL
  10. 4 kaiser buns, halved and toasted 4
  11. Mayonnaise
  12. Shredded lettuce (optional)
Instructions
  1. In a large bowl, combine bread crumbs and milk; let soak for 5 minutes. Add pork, garlic, ginger, hoisin sauce and chili paste. Season with salt and pepper. Stir or use clean hands to mix thoroughly. Shape into 4 patties, about 1⁄2 inch (1 cm) thick (or more if you like smaller burgers). Place on a plate, cover and refrigerate for at least 30 minutes or for up to 4 hours.
  2. Meanwhile, preheat barbecue grill to medium. Place patties on greased grill and cook for about 5 minutes per side or until no longer pink inside. Just before the end of cooking, brush both sides of burgers with chili sauce. Spread mayonnaise over toasted buns and make sandwiches with burgers and lettuce.
  3. TIP: Asian chili paste (not to be confused with sweet chili dipping sauce) is a mix of chile peppers, vinegar, sugar and salt. It’s a great way to add heat to soups, sauces and stir-fries. It is fiery, so use it cautiously. A popular version is Sambal Oelek, usually found in the Asian foods aisle of the supermarket. A good substitute is hot pepper flakes, added to taste.
  4. Serves 4.
The Best of Bridge http://www.bestofbridge.com/
Serves 4.

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