I’ve referred to Mr. SGCC as a caveman many times over the years, mostly tongue-in-cheek – mostly.   While he is usually a pretty good sport about eating anything I put in front of him, what he really craves is meat – and lots of it.  Big, manly man-sized portions!   With Father’s Day just a day away, I thought I’d share a few of Mr. SGCC’s favorite recipes from the SGCC archives.  You know, just in case you happen to have a caveman of your own to feed.  

Knick’s Brunch Burgers with Balsamic Onion Marmalade are big, juicy, monster burgers made with ground ribeye, schmeared with silky, smoky and sweet caramelized onions, and topped with a soft, oozy, warm fried egg.  Magic!

Grilled Steak Fajitas with Guacamole start with skirt steak marinated in a mixture of orange and lime juices, olive oil, garlic, jalapeno and cumin.  The fork-tender meat is seared with lots of onions, peppers and mushrooms, and served with shredded cheese and cool, creamy homemade guacamole.

Who could resist Ribeye Steaks with a Spicy, Smoky, Cacao Nibs Rub?  These huge slabs of dry-aged, bone-in ribeye are smothered in a dry rub made with ground cacao nibs, brown sugar and lots of earthy, smoky spices.  They’ll send him straight to carnivore heaven!

I’ll admit, these Chiles Rellenos were a pain to make, but oh, were they amazing!  Huge roasted poblano peppers stuffed with a piquant pork piccadillo filling are dipped in an egg batter and fried to perfection.  Bathed in a cinnamon and spice laden tomato broth, they are heaven on a plate and totally worth the mess in my kitchen!

I almost had a heart attack in the Whole Foods check out line when I realized what I had paid for these magnificent veal chops.  They may have cost a king’s ransom, but my Pan Roasted Veal Chops with Chipotle-Lime Butter is definitely a meal fit for a king!

Mr. SGCC’s heart goes aflutter just thinking about Momofuku’s meltingly tender Bo Ssäm!  A massive hunk of pig is slathered with a salt and sugar rub and slow roasted for several hours until it literally falls apart on the plate.  Served with a variety of small side dishes called banchan, this intensely porky dish is a total foodgasm if there ever was one!

If your caveman prefers his slow roasted pork with a Latin flair, this Lechon Asado is the dish for you.  Marinated in a zesty garlic and citrus based mojo sauce, this lechon  is impossibly succulent and tender.  Whether sliced into a classic Cubano sandwich or just eaten off the bone with your fingers,  I guarantee that peace and contentment will abound in your house.

And since caveman cannot live by meat alone, you should also have a few macho desserts for your resident hunk, like these Candied Bacon Chocolate Chunk Cookies…

Or, how about a big old super fudgy Texas Sheet Cake?

So go ahead and spoil the caveman in your life this Father’s Day with massive quantities of meat and sinful desserts.  They deserve it!  And even if they don’t, do it anyway.  They just might be grateful enough to start working on that “Honey Do” list you’ve been saving for them.

Sadly but truly, the lazy days of summer have come to an end, for this year at least.  This Monday is Labor Day, founded in the United States over a hundred years ago as a “workingmen’s holiday”.  According to History.com, “As the Industrial Revolution took hold of the nation, the average American in the late 1800s worked 12-hour days, seven days a week in order to make a basic living. Children were also working, as they provided cheap labor to employers and laws against child labor were not strongly enforced.

With the long hours and terrible working conditions, American unions became more prominent and voiced their demands for a better way of life. On Tuesday September 5, 1882, 10,000 workers marched from city hall to Union Square in New York City, holding the first-ever Labor Day parade. Participants took an unpaid day-off to honor the workers of America, as well as vocalize issues they had with employers.”

Although Labor Day was originally meant to be a celebration of our country’s labor movement and its achievements, it has come to be celebrated as the last, long summer fling before Autumn starts rolling in.  These days, instead of attending parades and political events, most people observe the holiday with beach parties, backyard barbecues and shopping the big sales at the malls.

Whatever your plans are for this Labor Day, here are some great recipe ideas from the SGCC archives to help you celebrate Summer’s last hurrah in style! 

Sumptuous Strawberry Soup

Fresh, ripe strawberries are blended with yogurt, sour cream, lime juice and honey to make this Sumptuous Strawberry Soup. The result is a cross between a rich mousse and a smoothie. Sublime!

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Edamame and Heirloom Tomato Salad

This fresh and vibrant Edamame & Heirloom Tomato Salad is full of beautiful heirloom tomatoes of assorted shapes, colors and sizes, tossed with a light lemon-miso vinaigrette along with steamed edamame, scallions and a chiffonade of shiso leaves.  It not only tastes wonderful, but it’s so pretty too!

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Oven Baked Corn Flake Crumb Chicken

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My Oven Baked Corn Flake Crumb Chicken is the perfect dish for any picnic.  It’s super simple to make and can be served either hot or cold.  It’s one of my ultimate “feel good” foods!

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Smoky Chipotle Sliders

These Smoky Chipotle Sliders are made just like regular burgers, except smaller.  I add some pureed chipotle peppers in adobo sauce to them for a distinctive warm heat and subtle smoky flavor.  They’re the perfect size for a barbecue buffet.

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Grilled Steak Fajitas

I make these Grilled Steak Fajitas with skirt steak marinated in a robust mixture of orange and lime juices, olive oil, garlic, jalapeno and cumin.  They’re served with a big pile of sautéed onions, peppers and mushrooms with some cool and creamy homemade guacamole.  Fantastico!

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Ribeyes with Spicy, Smoky Cacao Nibs Rub

Got your heart set on some thick, juicy steaks this weekend?  Then, you can’t go wrong with these Ribeye Steaks with a Spicy, Smoky, Cacao Nibs Rub.  The dry rub is a blend of crushed cacao nibs, smoked paprika, cumin and other spices mixed with some brown sugar and dry mustard, that takes these steaks to a whole other level.   Carnivore heaven!

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Pacific Rim Burgers

If beef is not your thing, try these Pacific Rim Burgers made with ground chicken and some spicy good stuff.  They are painted with a honey-teriyaki glaze and grilled.  Then, the burgers are smothered with an utterly magical ginger-based mayo, topped with crunchy, fresh cucumbers and served on toasted sesame seed buns. These burgers are so moist, flavorful and delicious that you will forget you’re eating ground chicken. Honest!  You’ll never miss the beef!

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Strawberry Shortcake

What celebration is ever complete without a scrumptious dessert?    Nothing says summer celebration better than berries, berries and more berries!.  This Strawberry Shortcake is quick and easy to prepare and is sure to wow your guests.  Plus, it tastes absolutely divine!    My version calls for a traditional biscuit base overflowing with luscious fresh strawberries and sweetened whipped cream.  Use the freshest and sweetest berries you can get your hands on and I promise, you won’t be disappointed!

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Blueberry Almond Crumble Bars

Blueberry Almond Crumble Bars have a buttery, crumbly shortbread-like crust filled with plump, sweet and juicy blueberry goodness.   These bars are flavored with gentle hints of orange, ginger and almond for a little extra “oomph”.  You can serve them warm with a scoop of ice cream on top or cooled on their own.  Either way, they are to die for!

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Drunken Cherry Vanilla Ice Cream

While it’s a little late in the season, I’m still seeing lots of lovely Bing cherries in the markets.  Although my favorite way to enjoy them is digging into a bowl and eating them out of hand, putting them into a dreamy, creamy ice cream is another top choice.  My Drunken Cherry Vanilla Ice Cream is a Philadelphia-style ice cream, which is one that contains no eggs yolks, instead, relying heavily on cream. This type of base is foolproof and is my preferred method for making fruit-based ice creams.  The cherries become “drunk” by getting a soaking in some cherry brandy or kirshwasser.  Teetotalers can skip this part and still have a deliciously rich and smooth frozen treat!

Have a delicious (and safe) holiday!

There’s a good, old-fashioned bar and grill in our neighborhood that Mr. SGCC and I like to frequent.  It’s called Knick’s Tavern & Grill. The food is good, the beer is cold and you can watch TV while you eat. Just like being at home!  Knick’s menu is pretty much what you would expect from that sort of a place – great wings, salads and burgers.  They also have quite a few unexpected and interesting offerings.

One of our favorite dishes to order there is Knick’s Brunch Burger.  It’s a Black Angus beef burger, served on a toasted pita and topped with a fried egg, hence, the name Brunch Burger.  I don’t know why, but there’s something about an oozey, gooey fried egg dribbling down over a big, juicy, meaty burger that’s just magic to me! 

The other night, I decided to recreate Knick’s Brunch Burger at home.  I used a combination of ground chuck and a ground Black Angus ribeye.  I didn’t do much to the meat except add some grated sweet onion, salt and pepper.  When you start with such a great quality beef, why mess around?  Of course, I had to add my own little stamp of originality to the recipe, so I also made a batch of Balsamic Onion Marmalade from Tom Colicchio’s new cookbook, ‘wichcraft to go with the burgers.

Let me tell you, that marmalade is wicked good stuff!  The onions are caramelized and then simmered in balsamic vinegar for what seems like forever, until they turn into a soft, silky, smoky and sweet mass of lusciousness. The balsamic reduction adds a little tangy pop of flavor that really balances out all that warm richness of the beef and the egg.  I also put a slice of cheese on top of these, because Mr. SGCC won’t eat a burger without it.

The next time you’re in the mood for a burger, you have got to try one of these.  They are literally heaven on a plate!  I only wish I had more photos to share with you.  Everyone was clamoring so loudly for these, I was lucky to snap the few shots I got!  (I could be wrong, but I think that Mr. SGCC was actually growling at me!)

Enjoy!

It’s been another scorcher today in the Sunshine State! By 9:00 this morning the temperature had already shot up to 85 degrees F., and was steadily climbing. For weeks now, we’ve been experiencing hot, blistering days and nights in the 90′s. People, let me tell you, that is HOT! Not even the short, sporadic bursts of rain we’ve had have managed to cool things off.

Now, I know that many of you are reading this while snow is still melting and thunderstorms have been pummeling down all around you, thinking “What is she b*tching about?”. But, let me tell you, this incessant heat is no day at the beach! It’s oppressive! While the the sun is shining in a pristine blue sky, and flowers are blooming in a profusion of bright, beautiful colors, it’s too darn hot to spend much time outside to enjoy it. Honestly, I don’t know how people ever survived here before air conditioning!

The last thing I feel like doing in weather like this is cooking. So, unless I have to, I don’t. We still have to eat, so I rely a lot on take-out, outdoor grilling and quick, easy dishes that require very little or no cooking. This was one of those weeks, where I was able to just coast.

I do believe, however, that you can still be creative in the kitchen even if you don’t turn on the oven. Just to prove it to you, I’ve dug out some of my favorite summertime recipes from the SGCC archives. Each one is satisfying and delicious, and guaranteed to help you beat the heat. I hope you enjoy them!

This simple chilled Gazpacho is a Spanish-style soup that sort of resembles a chunky, liquid salad. It has lots of fresh, raw vegetables suspended in a broth of tomato juice. It’s full of zesty and refreshing flavors, and is one of my favorite warm weather meals. I like to jazz it up a little with some diced jalapeno, fresh lime juice and a dash of Tabasco. I often top it with a little creme fraiche and a few boiled shrimp.

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Another lovely summertime soup is this Sumptuous Strawberry Soup. I’ve served this soup both as a brunch dish and a dessert. Ripe, fresh strawberries are blended with yogurt, sour cream, lime juice and honey. The result is a cross between a rich mousse and a smoothie.

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This Edamame & Heirloom Tomato Salad with Lemon-Miso Vinaigrette is light and vibrant dish made with heirloom tomatoes tossed in a light lemon-miso vinaigrette, along with steamed edamame, scallions and a chiffonade of shiso leaves. Of course, you can add any mix of vegetables and herbs you like to this salad. Throw in some pre-boiled shrimp from the market, and you have a complete meal.

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My Kitchen Sink Asian Slaw is another great summer salad. All you need to start is some pre-packaged cole slaw mix from the produce aisle of the supermarket and build on that. I toss in some scallions, diced mango and pineapple, thinly sliced kumquats and some garlic. Then, I dress it with a bottled ginger dressing, also from the supermarket, squeeze in a little lime juice and squirt in a generous blob of Sriracha sauce. The result is a fabulously sweet and spicy slaw that will knock your socks off!

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This Chicken Pasta Alfresco came to be one night as I was rushing to make dinner and accidentally dumped my cooked pasta into my Caprese salad instead of my chicken and mushroom pasta sauce. After that, the only thing left to do was mix the chicken in too! I did and it was fabulous! If you’re militant about not turning on your stove, you can eliminate the chicken and serve this pasta with just the salad. Or, you can add some shrimp or rotisserie chicken from the market. It’s all good!

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The Rachel sandwich is a variation of the ever-popular Ruben. It’s filled with lean pastrami, cheese and either coleslaw or sauerkraut. And, it can be cooked either on your barbecue grill or with a small tabletop electric grill, like the Griddler.

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I’ve never given this big, fat Italian-style sandwich a name of its own, but I make it all the time. I layer slices of various cured meats, like prosciutto, capicola ham and sopressata Calabrese (which is like a spicy salami) on one side of a ciabatta loaf. On the other side, I spread a generous layer of crisp, peppery arugula, thick, ripe, juicy slabs of heirloom tomatoes and slices of fresh buffalo mozzarella. Then I drizzle a little balsamic vinaigrette on top, close up the sandwich and voila – dinner!

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These Pacific Rim Burgers with Ginger Mayonnaise are hands down my favorite burger ever. They are made with ground chicken and some spicy good stuff. They are glazed with a honey-teriyaki mixture and either grilled or seared in a pan. Then, the burgers are smothered with an utterly magical ginger-based mayo, topped with crunchy, fresh cucumbers and served on toasted sesame seed buns. These burgers are so moist, flavorful and delicious that you will forget you’re eating ground chicken. Honest! I swear! You’ll never miss the beef!

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A visit to Whole Foods is usually a dangerous proposition for me. I almost always go armed with a specific list of items to buy, and I never stick to it. I can’t help myself! The day I bought these veal chops was no exception. As the name implies, the first time I made these Pan Roasted Veal Chops with Chipotle-Lime Butter, I seared them in a cast iron skillet. Since then, I’ve made them out on the grill and they’re just as succulent and juicy that way.

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So, there you have it – a small arsenal of tired and true, simple and tasty recipes you can serve to family and friends without breaking a sweat!

Enjoy!

I just want to add in a reminder that my Razor Clams recipe contest ends at midnight EDT tonight. If you haven’t submitted your recipe ideas yet, get moving! You can find the details here.

]]> http://stickygooeycreamychewy.com/2009/06/19/baby-its-hot-outside-and-contest-reminder/feed/ 31 http://stickygooeycreamychewy.com/2009/06/09/smoky-chipotle-sliders/?utm_source=rss&utm_medium=rss&utm_campaign=smoky-chipotle-sliders http://stickygooeycreamychewy.com/2009/06/09/smoky-chipotle-sliders/#comments Tue, 09 Jun 2009 16:02:00 +0000 Susan http://stickygooeycreamychewy.com/?p=264  
When I was a kid, as soon as the Winter melted into Spring each year, my family would take every opportunity possible to have a big, backyard, family barbecue. Dad’s grill was lit from Memorial Day right on through Labor Day. Each holiday, birthday, graduation and …]]>

When I was a kid, as soon as the Winter melted into Spring each year, my family would take every opportunity possible to have a big, backyard, family barbecue. Dad’s grill was lit from Memorial Day right on through Labor Day. Each holiday, birthday, graduation and anniversary was celebrated in style under our lilac and cherry trees. The folding chairs and card tables were dusted off and set up outside. The coolers were hauled out and filled to the brim with icy cold beer and soft drinks. Everybody brought some kind of “picnic-y” dish to share. Everyone except my Aunt Giuseppina, that is. She always brought a huge tray of eggplant parmigiana. But, that’s a story for another day.

As the “women” draped brightly covered plastic tablecloths over everything and set up the buffet, the “men” got down to the business of grilling the meat. I don’t know how it is in most families, but in Italian families, hot dogs and burgers alone just don’t cut it. No, no, no! There also needs to be chicken, sausage, ribs and a few nice ribeyes thrown in for good measure. Italians are always terrified that there won’t be enough food when guests are over. It isn’t actually one of the Ten Commandments, but it might as well be. Thou shalt never run out of food at a party. What scumbari!

I can remember looking at those huge mountains of meat and wondering how in the world anyone could eat all of that food! Of course, no one could. I’m half convinced that part of the reason for the food overkill was so that there would be enough leftovers for everyone to take home! Anyway, from an early age, my solution to this problem was to just take a few small bites of each thing. That way, I could try everything without exploding. The only problem with that rationale was that after taking bites off of various pieces of meat, those remaining pieces didn’t look so appetizing for the next guy. But hey, it seemed logical to a six year-old!

We don’t have many of those big backyard bashes anymore since my father passed away. Somehow, it just doesn’t feel the same. But, a few weeks ago, over Memorial Day weekend, we decided to give it another try.

As I was shopping for hot dog and hamburger buns, I saw these packages of cute little slider buns in the bread aisle.

That’s when it hit me. Instead of making big old hamburgers, why not make tiny little sliders. That way, everyone could still have a burger (or two or three), and still be able to enjoy some of the other stuff as well. (Don’t I just dazzle you with my brilliance, sometimes?) So, I bought some of those buns and went home to make Smoky Chipotle Sliders!

These Smoky Chipotle Sliders are made just like regular burgers, except that I add some pureed chipotle peppers in adobo sauce to them. The peppers are dried and smoked red jalapenos and come canned in a sweet and spicy red sauce that typically contains tomatoes, garlic, vinegar, salt, and spices. They can be added to all kinds of different foods, and in these sliders they provide a distinctive warm heat and delicious smoky flavor.

I made an easy peasy Smoky Chipotle Mayo to spread on top of them and served them on the toasted slider buns. I also cut slices of cheese into quarters and put one on each slider.

These Smoky Chipotle Sliders were a huge hit with my guests, especially the four teenagers that were there. They were the perfect size for a barbecue buffet. And, the addition of the chipotles in adobo not only added tons of flavor, but also just enough extra moistness to keep those little guys nice and juicy. I hope you’ll give them a try for your next barbecue bash. I think your guest will love them too!

Ribeye Steaks with a Spicy, Smoky, Cacao Nibs Rub

Bistec a lo Pobre

Churrasco with Chimichurri Sauce

Pacific Rim Burgers with Ginger Mayonnaise

Meatball Sliders from Smitten Kitchen

Slider Buns from Use Real Butter

Turkey Sausage Sliders with Tomato Basil Relish from Cooking by the Seat of My Pants

Honey Scallion Sliders from Not Eating Out in New York

Mini Lamb Sliders with Harissa Sauce from Ms. Glaze’s Pommes d’Amour

Barbecued Spiced Lamb Sliders from More Than Burnt Toast

Carolina Pulled Pork Sliders from The Daily Loaf

Most of you probably already know that this past Tuesday was Cinco de Mayo, a day observed around the world as a celebration of Mexican culture and heritage. What you may not know is that it was also Mr. SGCC’s birthday. As luck would have it, Mr. SGCC is a huge fan of Mexican food. So, I was able to kill two birds with one stone that night by preparing him a delicious Mexican-style birthday dinner.

Since Mr. SGCC is also a carnivorous caveman, I decided to make something with beef – skirt steak to be exact. The most obvious choice was Fajitas. “Fajita” is actually a generic term used in Tex-Mex cuisine, referring to grilled meat rolled in a flour or corn tortilla. Originally, traditional fajitas were made using skirt steak, but these days one can find them made with all kinds of different proteins, including chicken, pork, shrimp and even beans. I decided to go the traditional route and used skirt steak.

Skirt steak is a cut of beef from the plate, or belly, of the cow. It is actually the diaphragm muscle. It’s a long, flat, and fibrous cut that is very flavorful, but can be tougher than many other steak cuts. For this reason, it is usually marinated and grilled. When sliced thinly against the grain, the result is some intensely beefy, juicy and tender steak.

I marinated my skirt steak for several hours in a mixture of orange and lime juices, olive oil, garlic, jalapeno and cumin. I believe that the acid in the citrus helps to break down the fibres in the meat, thus making it more tender.

I also sauteed a heap of red onions, red bell pepper and mushrooms to serve along with the meat. And, I made a big batch of cool and creamy guacamole to finish off the dish. To round out the meal, I paired my fajitas with a zippy little Black Bean and Corn Salad.

It was an awesome Cinco de Mayo/Happy Birthday dinner! Mr. SGCC was very happy. And, when he’s happy, I’m happy! ¡Olé!

Here are some more recipes from the SGCC archives to satisfy the caveman at your house!

Ribeye Steaks with a Spicy, Smoky, Cacao Nibs Rub

Bistec a lo Pobre

Churrasco with Chimichurri Sauce

Pan Roasted Veal Chops with Chipotle-Lime Butter

Who hasn’t ever questioned the relevance of their place in this world? Very few, I would imagine. I think you know what I mean. Maybe you’ve stood in front of your mirror one day and asked yourself, “Who the hell am I, and what am I supposed to be doing here?”. Or, perhaps you’ve reached a point in your life where you look back and wonder what happened to all of your dreams and the plans you made. Have you gotten so bogged down in the everyday minutia of your life that you lost yourself somewhere along the way? Are you merely existing instead of living? If true contentment can only come from within ourselves, why do most of us have such a hard time finding it?

I struggle with these issues myself from time to time, and I don’t necessarily think it’s a bad thing. It’s important to stand back and take stock of yourself sometimes – to question where you’ve been and where you’re going. It helps us to grow and evolve and hopefully, to become better. One of the reasons that I chose Shirley Valentine as this month’s Dinner and a Movie selection, is because this award-winning British film examines these struggles in a very charming, poignant and humorous way. It struck a chord with me when I first watched it back in 1989, and is even more relevant to me today.

Shirley Valentine-Bradshaw is a fortysomething housewife from Liverpool wondering what has happened to herself, as she feels stagnant and in a rut. She has become a proverbial doormat. Her family pays her so little attention that she’s taken to talking to her kitchen walls in order to keep a conversation going. She’s always dreamed of going to Greece, and when her friend wins a trip for two to Mykonos, Shirley uncharacteristically puts herself first and accepts an invitation to go along. She packs her bags, leaves a note on the kitchen table, and takes off on her dream vacation!

Immersed in her stunningly beautiful surroundings, Shirley takes stock of her life after years of marital neglect and mundane domesticity. What she discovers there is a new awareness of who she is and what her existence can be with just a little effort on her part. (A little tryst with a hunky Greek doesn’t hurt matters either!) When her nice, but complacent husband Joe arrives on the island to bring her back to Liverpool, Shirley is forced to make the most important decision of her life.

Another reason that I chose Shirley Valentine, is because I felt that there was a lot of inspiration to be had in it when deciding on your DaaM submissions. From the humble chips and egg to a myriad of mouthwatering Greek specialties to choose from, everyone should be able to come up with a fabulous dish like this Souvlaki I made a few weeks ago.

Anyone who spends any amount of time surfing the food blogs has probably come across Peter from Kalofagas. Peter is a Greek from Toronto who writes a wonderful blog devoted to Greek food and recipes. Not only is he a creative and adventurous cook, he is like a one man Greek Tourism Board! With every recipe he presents, he shares a bit of Greek history and culture as well. Whenever I visit Kalofagas I am tantalized, inspired and always impressed!

Souvlaki is a popular Greek dish consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes or rice pilaf. Pork is the traditional meat used, although it can also be made with chicken, beef or lamb. I made my Souvlaki with pork, using Peter’s recipe. Let me just say, it was terrific!

To go along with the Souvlaki, I also made Peter’s Tzatziki, which is one of the classic sauces in Greek cuisine. It is a creamy and delicious combination of yogurt, cucumber, dill and garlic, which makes a refreshing accompaniment to grilled meats.

I hope I’ve convinced you to play along with my co-host Marc from No Recipes and I this month and give Shirley Valentine a watch. It is a really lovely and sweet movie with an important message. May’s post date will be on May 20. Please visit our Dinner and a Movie page for all of the details on submitting an entry for the round-up. I hope to see you all there!

]]> http://stickygooeycreamychewy.com/2009/04/24/may-dinner-and-a-movie-shirley-valentine-and-a-little-souvlaki/feed/ 30 http://stickygooeycreamychewy.com/2009/04/02/pomegranate-glazed-pork-tenderloin/?utm_source=rss&utm_medium=rss&utm_campaign=pomegranate-glazed-pork-tenderloin http://stickygooeycreamychewy.com/2009/04/02/pomegranate-glazed-pork-tenderloin/#comments Thu, 02 Apr 2009 22:25:00 +0000 Susan http://stickygooeycreamychewy.com/?p=245

Well, last night I used some to make this:


It’s a POMegranate Glazed Pork Tenderloin that I made using the leftover pomegranate syrup I made a few weeks ago with my POM Wonderful juice. Since I had already used the syrup to make …]]> Remember this?

Well, last night I used some to make this:

It’s a POMegranate Glazed Pork Tenderloin that I made using the leftover pomegranate syrup I made a few weeks ago with my POM Wonderful juice. Since I had already used the syrup to make some delicious ice cream, I wanted to try it in a savory recipe too. Pork marries well with so many different fruits, so I thought I’d try it with a pomegranate twist.

This dish was so ridiculously simple to prepare that I’m almost embarrassed to tell you about it. Except, that it was so darn tasty, it wouldn’t be fair of me NOT to tell you about it.

First of all, you need to make some pomegranate syrup (or molasses as some have called it). You can find the recipe in my Pomegranate Chocolate Chunk Ice Cream post.

Then, salt and pepper your tenderloin and brown it on all sides in a hot skillet using a little olive oil.

After that, brush the pork with the syrup and roast it in a pre-heated 400 degree F. oven for about 10-15 minutes until it is cooked to your liking.

Let the meat rest for a few minutes, slice it up and DIG IN!

THAT’S IT!

Here’s another fast, easy and delicious pork tenderloin recipe from the SGCC archives:

Pecan-Roasted Pork Tenderloin with Georgia Chutney