“PIG” SALAD – warm pulled pork with Big Papi’s sauce on top

“PIG” SALAD – warm pulled pork with Big Papi’s sauce on top
1 package (10 ounces) ready-to-serve salad greens
1 can (11 ounces) mandarin oranges, drained
1 cup  barbecued shredded pork, warmed or cold (Big Papi’s special Dry Rub seasoning)
1 cup smoked almonds
1 medium apple, chopped
1/2 cup fresh snow or sugar snap peas
1/4 cup reduced-fat balsamic vinaigrette

In large bowl combine the first six ingredients. Drizzle with vinaigrette; serve immediately.

Tonight I’m serving with crusty bread, and fresh fruit compote.

Turkey With Blueberry Pan Sauce

Turkey With Blueberry Pan Sauce

1/4 cup all-purpose flour

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground pepper

1 pound turkey tenderloin, (see Ingredient note)

1 tablespoon extra-virgin olive oil

1/4 cup chopped shallots

1 tablespoon chopped fresh thyme

2 cups blueberries

3 tablespoons balsamic vinegar

Preheat oven to 450°F. Whisk flour, 1/2 teaspoon salt and pepper in a shallow dish. Dredge turkey in the mixture. (Discard any leftover flour.)

Heat oil in a large ovenproof skillet over high heat. Add the turkey; cook until golden brown on one side, 3 to 5 minutes. Turn the turkey over and transfer the pan to the oven. Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes. Transfer the turkey to a plate and tent with foil to keep warm.

Place the skillet over medium heat. (Take care, the handle will still be very hot.) Add shallots and thyme and cook, stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute. Add blueberries, vinegar and the remaining 1/4 teaspoon salt; continue cooking, stirring occasionally and scraping up any brown bits, until the blueberries burst and release their juices and the mixture becomes thick and syrupy, 4 to 5 minutes. Slice the turkey and serve with the blueberry pan sauce.

Ingredient Note: A turkey tenderloin is an all-white piece that comes from the rib side of the breast. Tenderloins typically weigh between 7 and 14 ounces each and can be found with other turkey products in the meat section of most supermarkets.

Tonight, I’m plating up this dish with Couscous, Lima beans, fresh garden salad and fruit compote.

Down Under Grilled Steak with Tiger Sauce

Down Under Grilled Steak with Tiger Sauce
4 pieces top sirloin steaks or 4 pieces rib eye steaks
1 cup of beer (Fosters or KB Tooth for Aussie flavor)

Dry Rub
4 -6 teaspoons salt (depending on taste)
1 tablespoon dark brown sugar, packed
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1⁄2 teaspoon coriander
1⁄2 teaspoon turmeric
Place the steaks in a shallow pan, pour the beer over and marinate for 1 hour in the refrigerator.
Remove the steaks from the beer.
Combine the dry ingredients and rub over the steaks.
Let rest for 30 minutes in the refrigerator — better if you let sit overnight or for several hours!
Preheat the grill to medium-high heat.
Grill the steaks to the desired degree of doneness. Eat and enjoy!

TIGER DILL SAUCE
Outback Steakhouse
Makes about 1 cup
2/3 cup sour cream
1/4 cup mayonnaise
3 teaspoon prepared horseradish
3/4 teaspoon sugar
1/4 teaspoon dill weed
Blend all together and serve with any beef dish.

Tonight, I’m serving with green beans, tater-tots, garden salad and fruit compote.

Outback Steakhouse Grilled Shrimp on the Barbie

Outback Steakhouse Grilled Shrimp on the Barbie

Shrimp seasoning

1⁄2 teaspoon salt

1⁄4 teaspoon garlic powder

1⁄4 teaspoon onion powder

1⁄4 teaspoon ground black pepper

1⁄4 teaspoon chili powder

1⁄4 teaspoon granulated sugar

1⁄8 teaspoon cayenne pepper

1 dash ground allspice

6 large shrimp, thawed if frozen

fresh lemon juice

1 tablespoon butter, melted

minced fresh parsley

Remoulade Sauce

1⁄2 cup mayonnaise

1 tablespoon stone ground mustard

2 teaspoons milk

1 1⁄4 teaspoons prepared horseradish

1 teaspoon minced celery

1 teaspoon minced white onion

1 teaspoon minced green bell pepper

1⁄4 teaspoon minced fresh parsley

1⁄4 teaspoon white vinegar

1⁄4 teaspoon paprika

1⁄8 teaspoon ground black pepper

1⁄8 teaspoon ground cayenne pepper

1 pinch salt

Preheat your grill to high heat.

Make the remoulade sauce by mixing the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it.

Prepare the shrimp seasoning by mixing the spices together in a small bowl.

Remove the shell from the shrimp. Keep the last segment of the shell and the tail. Remove the black vein that runs down the back of the shrimp. Stick a skewer through the middle of each shrimp. Push them together on the skewer so that they are “spooning” each other.

Squeeze some fresh lemon juice over the cuddling shrimp.

Brush melted butter generously over the top of the shrimp.

Sprinkle a bit of the seasoning on next. Don’t use a heavy coating of seasoning.

Place the shrimp onto your hot grill with the seasoning side down. Brush some more butter of the other side of the shrimp followed by another light sprinkle of seasoning.

After 3 minutes or so the face-down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2-3 minutes, or until browned on the other side.

Remove the shrimp from the grill and slide them off the skewers onto a plate. Sprinkle with a pinch of fresh parsley. Serve with remoulade sauce.

Tonight I’m serving with the Shrimp over a slice of hardy artisan bread, sautéed button mushrooms, side salad and fresh fruit compote.

 

General Tso’s Pork

General Tso’s Pork

5 tablespoons cornstarch, divided
2 tablespoons reduced-sodium soy sauce, divided
2 tablespoons Chinese rice wine or dry sherry, divided
1 large egg white
1 pound boneless, pork tenderloin, cut into 1-inch pieces
3/4 cup water
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
3 tablespoons canola oil, divided
2 scallions, sliced
2 cloves garlic, minced
4 cups snow peas

Combine 4 tablespoons cornstarch, 1 tablespoon each soy sauce and rice wine (or sherry) and egg white in a bowl. Add chicken and stir to coat.

Combine the remaining 1 tablespoon each cornstarch, soy sauce and rice wine (or sherry), water, hoisin and rice vinegar in a small bowl. Set aside.

Heat 2 tablespoons oil in a wok or large cast-iron skillet over high heat. Add the chicken; cook without turning, breaking up stuck-together pieces, until golden on the bottom, 2 minutes. Stir; continue cooking until golden on all sides, 1 to 2 minutes more. Transfer to a plate.

Add the remaining 1 tablespoon oil, scallions and garlic. Cook, stirring, until fragrant, about 15 seconds. Add peas; cook, stirring often, until bright green, 2 to 3 minutes. Add the reserved sauce mixture; cook, stirring, until thick, about 1 minute. Return the chicken to the pan; cook, stirring, until heated through, about 1 minute more.

Tonight, I’m serving with Steamed Bok Choy and Jasmine rice, small garden salad and fresh fruit compote.

Steak & Spinach Pinwheels

Steak & Spinach Pinwheels
8 slices bacon (cook till just done but not crisp)
1 -1 1⁄2 lb beef top round steak
1 (10 ounce) package frozen chopped spinach (thawed and well drained)
1⁄2-1 cup Parmesan cheese
salt and pepper
Score steak by making shallow cuts at 1 inch intervals diagonally across the steak in a diamond pattern. Repeat on the other side. With a meat mallet, pound the steak into a 12×8 rectangle, working from the center to the edges. Sprinkle with salt and pepper. Arrange bacon lengthwise on the steak.
Spread spinach over bacon. Sprinkle with Parmesan cheese. Roll up from short side. Secure with wooden toothpicks at 1 inch intervals, starting 1/2 inch from the end. Cut between the picks into slices.
Place cut side down on an unheated broiler rack of a broiler pan. Broil for 6 minutes on each side. Remove picks and serve.
These are great to freeze before cooking and keep on hand.
Tonight serving with plain rice (pour the juice left from the broiler pan over the rice) garden salad and fresh fruit compote.