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Pork Tenderloins Dijonaise

Pork Tenderloins Dijonaise

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Yield: 4 to 6 Servings

Scott Nowell
  • 21-lb whole pork tenderloins
  • 1TBS course style Dijon mustard
  • 5TBS olive oil
  • 1tsp minced garlic
  • ½cup plain or panko bread crumbs
  • ½tsp salt
  • 1/8tsp freshly ground pepper

Preheat oven to 350°F.

Remove all fat and silver skin from tenderloins. Mix salt and pepper with the breadcrumbs, set aside. Mix mustard, 2 TBS of the olive oil and the garlic in a small bowl. Spread over tenderloins, coating well. Sprinkle tenderloins with the seasoned breadcrumbs, turning to coat well.

In a pan that can go directly into the oven, heat 2 TBS of the oil over high heat. When oil is hot, add tenderloins and brown on all sides, turning as necessary. Cook for about 5-6 minutes total. When browned, drizzle last tablespoon of oil over pork and place pan in the preheated oven. Cook for 20-25 minutes, until cooked through.

Slice in 1/2 inch thickness. Serve.

Serve with:

Vegetable Starch
Broccoli Sliced Boiled Parsleyed Potatoes
Green Beans Hash Brown Potatoes
Brussels Sprouts  
Sauteed Zucchini  

Faux Shake And Bake Mix For Pork

Faux Shake And Bake Mix For Pork

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Yield: enough for 12 chops

adapted from many
  • 1½cups plain bread crumbs, or half panko
  • ½tsp garlic powder
  • 1½tsp onion powder
  • ½tsp oregano
  • 1½tsp paprika
  • ½tsp parsley
  • ½tsp celery seed
  • 1tsp sugar
  • 2tsp table salt
  • A few grinds of black pepper
  • —
  • 41-inch thick boneless pork chops
  • ½cup of Mix
  • canola oil

Preheat your oven to 425°F.

Combine bread crumbs and seasonings in a bowl. Mix well.

Place the needed amount of Mix in a plastic Ziploc bag, ½ cup for 4 chops.

Note: Freeze remaining mix in a separate Ziploc bag.

Drizzle canola oil over chops and rub to coat well.

One at a time, place your chops in the bag and shake to coat in the mixture. Press to get a good coating on sides and edges.

Place on a baking sheet lined with a Silpat or tin foil (if desired) and bake for 10 to 20 minutes, until cooked through, 145°F in thickest part.

Beef Stock (IP)

Beef Stock (IP)

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Yield: 2 Quarts
Daniel Gritzer / Serious Eats

Classic beef stock takes ages to make—often the simmering stage alone lasts 12 hours. That’s made it an unlikely project for most home cooks. But thanks to the pressure cooker, beef stock can be made in a fraction of the time, without sacrificing quality. The result is a deeply flavorful and gelatin-rich stock that will make amazing sauces, braises, stews, and soups. This recipe makes a brown beef stock, meaning the bones and vegetables are roasted first for deeper flavor and color.

  • 5lb beef bones, cross-cut beef shank adds flavor to the stock. Using joints and/or beef foot ensures lots of gelatin in the final stock.
  • Vegetable oil, for drizzling
  • 8oz yellow onion, roughly diced
  • 4oz medium carrot, roughly diced
  • 3oz large celery rib, roughly diced
  • boiling water, for deglazing
  • 2medium cloves garlic
  • 2sprigs thyme
  • 1sprig flat-leaf parsley
  • 2TBS tomato paste

Preheat oven to 400°F with rack set in middle position. Lightly coat all the bones with oil and arrange in an even layer on a rimmed baking sheet or in a roasting pan. Roast, turning bones once or twice, until beginning to turn golden-brown, about 30 minutes.

Meanwhile, lightly toss onion, carrot, and celery in oil. When step 1 is complete, scatter all over and around bones and continue roasting until bones and vegetables are nicely browned, about 30 minutes longer. Be careful not to let anything scorch.

Transfer beef bones and roasted vegetables to a pressure cooker. Pour off and discard (or save) any accumulated fat from the roasting pan. Pour a thin layer of boiling water into roasting pan and scrape up any browned bits. Pour pan juices into pressure cooker

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Basic Chicken Salad

Basic Chicken Salad

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Yield: 6 Servings
Ree Drummond / Food Network
  • 1½pounds cooked chicken
  • 2cups green or red seedless grapes, halved
  • ½cup slivered almonds
  • 4scallions, sliced
  • 3stalks celery, sliced
  • ½cup mayonnaise
  • ½cup plain Greek yogurt
  • ¼cup heavy cream
  • 2TBS chopped fresh dill, plus more for garnish
  • 1TBS brown sugar
  • Kosher salt and freshly ground black pepper

Cut the roast chicken into small pieces and discard the skin and bones.

Put the chicken, grapes, almonds, scallions and celery in a large bowl.

In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper.

Pour the dressing over the salad ingredients and toss gently to combine.

Taste and adjust the seasoning.

Allow to chill for several hours or even overnight.

Chicken Stew (IP)

Chicken Stew (IP)

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Yield: 4 Servings
Stew by Scott Nowell, Chicken adapted from Amy & Jacky Pressure Cook Recipes

Started out as pressure cooker chicken and I turned it into a very nice stew.  This would also be a great chicken pie filling.

  • For chicken:
  • 2 large chicken breasts (1 1/2 lbs total), either boneless skinless or w/bones & skin
  • cold water
  • 1TBS salt
  • 2bay leaves
  • 1tsp dried thyme
  • 1tsp dried rosemary or 3 sprigs fresh
  • 1tsp dried oregano
  • For stew:
  • ½to 1 lb potatoes, peeled and cubed to ½ inch
  • ½to 1 lb baby carrots
  • 1cup frozen pearl onions
  • 1cup frozen peas
  • 8TBS butter
  • 8TBS all-purpose flour
  • salt and pepper

For chicken: Add chicken, salt, bay leaves, thyme, rosemary, and 1 tsp oregano to Instant Pot. Pour in cold water to cover chicken in Instant Pot.

Pressure Cook at High Pressure for 0 minutes (zero minutes), then 10 to 12 minutes Natural Release for 11 minutes.

Check Chicken Breasts’ Internal Temperature: Place chicken breasts on a cutting board, then check internal temperature at the thickest part with an accurate thermometer. 165°F is the safe internal temperature for cooked chicken. If the temperature is low by more than 10°F, place the chicken breasts back in Instant Pot. Close the lid, then let the residual heat in Instant Pot cook the chicken breasts for 1 to 2 minutes more.

Serve Chicken Breasts: Once the chicken breasts have reached 165°F, slice, shred or cube and serve immediately.

For stew: Remove chicken to plate or cutting board and cover loosely with foil. Remove bay leaves and rosemary sprigs from IP, discard. You can also strain out the remaining herbs if desired.

Make a beurre manie, by mixing ½ cup flour with ½ cup softened butter until blended. Sometime best done with your hands.

Add potatoes and carrots to IP and set to saute. Cook until almost tender, 8 to 10 minutes and add frozen onions. Continue cooking until potatoes and carrots are tender. Add peas and stir.

Add half of the beurre manie and stir until sauce thickens. Add more as needed to achieve the desired thickness of the finished stew. Taste and adjust seasonings.

Serve as a stew with biscuits, or use as the filling for a chicken pie.

Buttermilk Drop Biscuits

Buttermilk Drop Biscuits

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Yield: 10 biscuits
Adapted from Cook’s Illustrated’s Best / Serious Eats
  • 2cups all-purpose flour (10 oz)
  • 2tsp baking powder
  • ½tsp baking soda
  • 1tsp sugar
  • ¾tsp table salt
  • ¼cup Saco buttermilk powder
  • 1cup cold water
  • 8TBS unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 TBS melted butter for brushing biscuits

Preheat oven to 475°F and line a baking sheet with a Silpat or parchment paper; alternatively, grease the baking sheet with butter.

Whisk flour, buttermilk powder, baking powder, baking soda, sugar, and salt in large bowl. Combine cold water and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.

Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased ¼-cup dry measure, scoop level amount of batter and drop onto lined rimmed baking sheet (biscuits should measure about 2¼ inches in diameter and 1¼ inches high). Repeat with remaining batter, spacing biscuits about 1½ inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.

Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.

Chili, Award Winning (IP)

Chili, Award Winning (IP)

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Yield: 8 Servings
Continually adapted from Oh Sweet Basil

My most recent batch was the best chili I’ve ever made. I’m not sure I’ve had better in any restaurant.

Using cubed pot roast makes a much better chili. The chunks of meat separate this from packaged chili mix.

  • 2lb pot roast beef
  • 6strips of bacon, chopped
  • 1can (15 oz) kidney beans, drained
  • 1can (15 oz) pinto beans, drained
  • 1can (15 oz) black beans, drained
  • 1can (15 oz) fire roasted diced tomatoes with juice
  • 1can (6 oz) tomato paste
  • 1large red onion, chopped
  • 1jalapeño, seeded and minced 1/4 to 1/2 is usually enough
  • 2cups beef stock
  • 1TBS dried oregano
  • 2tsp ground cumin
  • 2tsp kosher salt
  • 1tsp ground black pepper
  • 2TBS chili powder
  • 1TBS Worcestershire sauce
  • 1TBS minced garlic

Set a 6-qt Instant Pot to SAUTÉ HIGH and add the chopped bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.

Dump the cans of kidney, pinto and black beans into a colander and give a quick rinse. Drain.

Add the onions, red bell and jalapeño peppers and cook until tender. If there isn’t enough fat, add some oil to the Instant Pot.

While the onions and peppers cook, cube the meat into ½ to ¾” pieces. Season well with salt and pepper.

Remove the onions and peppers to a medium bowl.

Add half of the meat to the Instant Pot and cook until well browned. Remove to the bowl with the onions and peppers. Repeat for remainder of beef.

Drain off any excess grease, just tilt the pot and use a large spoon.

Return the beef and onions to the IP without adding the grease from the bowl.

Add the drained beans, fire roasted diced tomatoes with juice, can of tomato paste, 2 cups beef stock, 1 TBS oregano, 2 tsp cumin, 2 tsp Kosher salt, 1 tsp ground black pepper, 2 TBS chili powder, 1 TBS Worcestershire sauce, 1 TBS minced garlic and ½ of the bacon and stir to combine.

Seal Instant Pot and set to CHILI/BEANS for 25 minutes.
Allow pressure to release for 15 minutes then quick release with the vent.

Stir and serve with limes, sour cream, cheese, and a little bacon!.

Note: To freeze, cool the chili completely. Place in a large Ziploc bag, removing all air and freeze by laying flat for up to 2 months.

Cornbread, Savory Cast Iron Honey

Cornbread, Savory Cast Iron Honey

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Yield: 6 – 8 Servings
Chef John / Food Wishes

I made this today.  FWIW, it is not a sweet cornbread which is what I was looking for.  Has a good flavor, but not sweet enough for me.

  • ½cup melted unsalted butter, divided (half for batter, half for pan)
  • 1cup cornmeal
  • ½tsp fine salt
  • pinch of cayenne
  • 3TBS honey, or to taste
  • 2large eggs
  • 1½cups buttermilk (or less for a drier texture)
  • 1cup self-rising flour (1 cup of all-purpose flour, with 2 tsp baking powder, and ½ tsp fine salt)

Preheat oven to 400°F.

Melt butter in 9- or 10-inch cast-iron skillet.

In a mixing bowl, add the cornmeal, salt, cayenne, honey, eggs, buttermilk and half the butter. Give it a whisk to combine. Add the self-rising flour, mix just to combine.

Add batter to pan with the remaining butter.

Bake at 400°F for about 25 minutes or until a toothpick comes out clean.

Cool, slice, serve.

Creamy Chicken Toast

Creamy Chicken Toast

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Yield: 2 to 4 Servings
Adapted from Chef John / Food Wishes

Diced chicken breast is draped in a creamy sauce with green onions and peppers plus tarragon for the finishing touch. Enjoy a delicious, comforting chicken dish as well as a reminder on how to make cream sauce–it’s easier than you thought.

This is an excellent light lunch. Be sure to toast the bread well.

  • 2small or 1 huge chicken breast (12- to 16-oz)
  • salt to taste
  • 1TBS butter
  • thinly sliced green onions (the lighter parts)
  • diced red bell peppers
  • diced jalapeno peppers
  • ¼cup chicken broth, white wine or water
  • 1½cups heavy cream
  • 2TBS crème fraiche or Greek yogurt, optional
  • 1TBS freshly chopped tarragon
  • 2-4thick slices of toasted bread

Cut the chicken into equal size large slices. Season with salt. Place in a lightly buttered skillet over medium-high heat. Brown for a couple of minutes on each side. It doesn’t have to be cooked through. Remove to plate.

Add green onion and red and jalapeno peppers to pan and cook for a couple of minutes. Increase heat to medium high and add a little broth, wine or water. Cook until almost completely reduced. Add cream and reduce to desired thickness.

While sauce is reducing, cube the par-cooked chicken to even sized cubes (about ½ inch).

Add the optional crème fraiche or yogurt and the chicken and cook until the chicken is done (or heated through if precooked).

Season with salt and pepper. Add tarragon, serve over toast.

Notes:

Use any variety and amount of vegetables you prefer. Just be sure the veg are cooked before you add the cream, since once that reduces, your dish is done.

Substitute water or white wine for the chicken broth if desired.

 

Roasted Onions Stuffed with Prosciutto & Parmesan

Roasted Onions Stuffed with Prosciutto & Parmesan

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Yield: 4 Servings
Gordon Hammersley / Fine Cooking issue 23

This is a great side dish for braised or roasted meats.

  • 4medium onions
  • 2TBS olive oil
  • 1½cups dry white wine
  • Kosher salt and freshly ground black pepper
  • 2sprigs fresh thyme
  • ⅔cup dry breadcrumbs
  • ½cup grated Parmigiano Reggiano
  • ¼lb prosciutto, coarsely chopped
  • 2TBS heavy cream
  • 1½tsp chopped fresh thyme
  • 1TBS chopped fresh flat-leaf parsley


Heat the oven to 425°F. Slice off the top quarter of the onions. Peel them and trim the bottoms just enough to make them sit flat.

Heat the oil in a heavy-based ovenproof skillet until hot. Put the onions, cut side down, into the pan and cook just the cut side until well browned, about 5 min. Take the pan off the heat. Turn the onions cut side up and pour the wine over them. Sprinkle them with salt and pepper. Add the thyme sprigs to the pan and bake the onions until just tender when poked with a knife, about 1 hour.

Remove the onions from the skillet (reserving the liquid in the pan) and let them cool slightly. With a spoon, scoop out the inside of each onion, leaving a rim 1/4 to 1/2 inch thick (about two layers of onion). Chop enough of the scooped-out onion to make about 1/3 cup.

In a medium bowl, mix the chopped onion with the breadcrumbs, Parmigiano, prosciutto, cream, chopped thyme, and parsley. Season with salt and pepper. Divide the filling among the hollowed onions, return the onions to the skillet with the liquid, and put the skillet back in the oven. Bake until the onions are very tender and the filling is hot, about 20 minutes. Serve with some of the pan juices spooned over the onions.