Sheet Pan Pork Tenderloin With Caramelized Fennel And Apple

Sheet Pan Pork Tenderloin With Caramelized Fennel and Apple Roast one-pan pork tenderloin with Granny Smith apples and fennel for a flavorful fall dinner, but feel free to customize this recipe with your favorite veggies. A drizzle of golden mustard sauce brings it all together.

Ingredients: BBQ Chip Dust:  2 teaspoons light brown sugar  2 teaspoons kosher salt 2 teaspoons dry ancho chile powder 1 teaspoon garlic powder 1 teaspoon coarsely ground black pepper 1 teaspoon onion powder 1/2 teaspoon cayenne pepper Pork Tenderloin: 2 pork tenderloins, trimmed and silver skin removed 3 tablespoons BBQ Chip Dust 3 fennel bulbs, sliced thin 2 Granny Smith apples, cored and sliced thin 1/2 red cabbage, sliced thin 1 red onion, sliced thin 2 tablespoons olive oil 1 teaspoon caraway seeds 1 tablespoon kosher salt 1 tablespoon fresh cracked black pepper Cooking spray, for greasing Golden Mustard Sauce: 1/2 cup white wine vinegar  1/4 cup golden raisins 1 clove garlic, grated 1 tablespoon honey 2 tablespoons yellow mustard 1 tablespoon whole-grain mustard 1 tablespoon chopped fresh parsley 2 tablespoons cold unsalted butter Kosher salt and black pepper to taste Directions For the bbq chip dust: Combine in a small bowl the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne pepper. Set aside. For the pork tenderloin: Line a sheet pan with a wire rack. Sprinkle the bbq chip dust (about 3 tablespoons) all over both tenderloins. Place on the sheet pan in the refrigerator for at least 2 hours or up to 5 hours. Once ready to start cooking, take them out of the fridge for 30 minutes to 1 hour to take the chill off. Preheat the oven to 425 degrees F. Mix the fennel, apples, cabbage, onion, oil, caraway seeds, salt and pepper. Spray a nonstick baking sheet with cooking spray. Place the fennel and apple mixture in an even layer on the pan. Place the pork tenderloins right on top of the mixture about 6 inches apart.  Roast for about 15 to 20 minutes, flipping the pork halfway through and stirring the vegetables and apple to ensure even browning. Cook until the pork registers 150 to 155 degrees F internal temperature. Take the pork out of the oven and let it rest. If necessary, place the veggies and apple back in the oven to finish crisping and caramelizing until deep golden brown, another 15 to 20 minutes. Meanwhile, for the golden mustard sauce: Place the vinegar, raisins and garlic in a small saucepan. Bring to a simmer and then remove from the heat and cool slightly. While warm, whisk in the honey, yellow mustard, whole-grain mustard, parsley and cold butter. Whisk until smooth and season with salt and pepper. Once the pork has rested at least 10 minutes, slice it into medallions. Serve on a bed of the fennel, apple and onion mixture. Top with golden mustard sauce.

Barley And Spring Vegetable Medley

Barley And Spring Vegetable Medley

Ingredients: 

3 cups baby bok-choy, chopped
1 12-ounce package of ready baked fava bean tofu or ready
    baked soy-based tofu
1 cup dried barley, rinsed
1 cup red cabbage, thinly sliced
1 cup broccoli florets
1 cup carrots, julienned
1 cup snap peas
½ cup green onions, sliced
2 tablespoons toasted sesame seeds
2 tablespoons cilantro, chopped
1 tablespoon grapeseed oil
Salt and pepper, to taste
Sesame-ginger dressing:  

½ cup grapeseed oil
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1 tablespoon maple syrup
Pinch of salt, to taste
Directions:
Cook barley until tender, following package instructions, then let
cool. Cut tofu into ½-inch cubes and set aside. Blanch bok choy,
broccoli, carrots, and snap peas until just tender, then plunge them
into ice water bath to retain their vibrant color.

In large bowl, combine barley, vegetables, and green onions.
Toss barley and vegetables with sesame-ginger dressing until well
coated. Top salad with tofu and drizzle on more dressing. Sprinkle
toasted sesame seeds and chopped cilantro over the medley before
serving.
Sesame-ginger dressing:
Prepare sesame-ginger dressing by vigorously whisking together
grapeseed oil, soy sauce, rice vinegar, ginger, sesame oil, garlic, 

maple syrup, and pinch of salt.
Notes: Ice Bathing Vegetables Blanching and ice bathing
vegetables is a technique used to retain their vibrant colors, crisp
texture, and nutritional content. It’s particularly useful when
preparing vegetables to be frozen or to maintain their freshness in
salads.
Directions: 

Wash and trim the vegetables as needed. Cut them into uniform sizes for for even cooking. Bringa pot of water to a rolling boil,using enough water to fully submerge the vegetables.
Carefully place vegetables into the boiling water. Allow them to cook for a short period, typically 1 to 3 minutes, depending on the type of vegetable. Blanching helps preserve color and kill enzymes that can cause loss of flavor and texture.
While the vegetables are being blanched, prepare a large
bowl filled with a generous amount of ice cubes in cold water.
Using a slotted spoon or tongs, quickly transfer the blanched
vegetables from the boiling water to the ice bath. This rapid cooling
process, known as ice bathing, instantly halts the cooking. After the
vegetables have cooled in the ice bath for a few minutes, drain them
and pat them dry with a clean kitchen towel or paper towel.

German White Bean And Pea Salad With Prosciutto And Smoked Cheese

German White Bean & Pea Salad 

With Prosciutto And Smoked Cheese

This salad is nutritious, colorful, chocked full of nutrition. 

Ingredients:
1 can white beans drained and rinsed.
1 cup cooked peas
1/2 cup German red cabbage from a jar
1 small Granny Smith apple cored and sliced thinly
4 ounces cubed Bavarian rauchkäse about 3/4 cup, a smoked semi-soft cheese
4 slices German proscuitto sliced into thin strips
1/4 cup salted sunflower seeds
For the Marjoram Vinaigrette:
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp minced fresh marjoram
1 tsp German hot mustard
1/2 tsp German honey
sea salt and freshly ground pepper to taste
lettuce leaves optional

Instructions:
Place all ingredients except vinaigrette in a large bowl. Add vinaigrette and toss gently. Serve alone, or spooned over lettuce leaves if desired.

For the Marjoram Vinaigrette:

Whisk together all ingredients in a small bowl until mixture is smooth and emulsified.

Chow Mein Chicken Salad

                                    

Chow Mein Chicken Salad

Packed with every texture imaginable, this hearty main-course salad, full of moist chicken, crunchy veggies, crispy noodles and sweet oranges, offers distinct and delicious Asian flavours with every colorful forkful.   

Ingredients:
3 large boneless, skinless chicken breasts,
about 1½ lbs (750 g), cut into 1 inch (2.5 cm) chunks
2 tbsp (30 mL) honey
2 tbsp (30 mL) soy
1 tbsp (15 mL) fresh minced ginger
½ small head red cabbage, shredded, about 8 cups (2 L)
1 small head iceberg lettuce, shredded
¼ cup (60 mL) red onion, thinly sliced
½ English cucumber, sliced into half moons
3 Cara Cara or blood oranges, segmented
1 cup (250 mL) crispy chow mein noodles
1 cup (250 mL) salted cashews
Dressing
3 tbsp (45 mL) sesame oil
¼ cup (60 mL) seasoned rice wine vinegar
2 tbsp (30 mL) brown sugar
1 tsp (5 mL) soy
Pinch chili flakes
2 tbsp (30 mL) vegetable oil

Directions:
Preheat oven to 400°F (200°C).

Toss chicken with honey, soy and fresh minced ginger. Spread on a parchment-lined cookie sheet and bake for 10 to 15 minutes, or until cooked through.

In a very large bowl or on a grand platter, gently combine chicken, cabbage, lettuce, onion, cucumber, orange segments, crispy noodles and cashews.

Stir together sesame oil, vinegar, sugar, soy and chili flakes. Whisk in vegetable oil until combined. Toss with salad and serve immediately.
Serves 6 to 8

Sweet And Sour Cabbage

Sweet And Sour Cabbage

This recipe originated from the cookbook printed by the Lazarus Department Store in Columbus, Ohio and served in their restaurant.   The Department Store had a reputation of serving delicious food.  Recipes are labor saving, and tasty but always very well received by diners.

Ingredients:

1 head red cabbage, shredded 1/8" thick and 2" long
1/2 cup bacon grease
1/4 cup onion, finely diced
1/2 cup brown sugar, firmly packed
1/2 cup cider vinegar
1 cup water
1 teaspoon salt

Directions;
Remove outer leaves, core, and shred.

Heat bacon grease and add finely diced onion, sauce until translucent.

Add shredded cabbage and cook 2 to 3 minutes.

Combine sugar, vinegar, and water and add to cabbage. Cook just until the cabbage is tender.

Add salt to taste and blend.

Rotkohl ~ Braised Red Cabbage

Rotkohl

For some people, comfort food is fried chicken, meatloaf, or spaghetti. For me, it’s German food. Serve me a platter of sauerbraten, spaetzle, and rotkohl and I’m a happy camper. Bring me some fondue and mulled wine to go along with it,

I love to throw a few juniper berries in with my rotkohl because they add a wonderful freshness to the dish. I don’t how know to describe the flavor of juniper berries other than to say that they give gin its distinctive flavor.

Ingredients:
2 tablespoons butter
1 medium head red cabbage, shredded
1 granny smith apple, deseeded and grated
1 medium yellow onion, thinly sliced
1/2 cup apple cider or red wine vinegar
1/3 cup granulated white sugar
1/2 cup water
3-4 dried juniper berries
Pinch ground cloves

Directions:
Place the butter in a 6-quart or larger lidded pot set over medium heat. Once the butter has melted, add the cabbage, apple, onion, vinegar, sugar, water, juniper berries, and cloves to the pot.

Allow the mixture to come to a boil over medium heat. Turn the heat down to low, cover the pot, and simmer, stirring every 15 minutes or so, until the cabbage is tender and turning translucent (about 1 hour).

Roasted Chicken With Autumn Slaw

Butterflied Chickens Roasted 

On Old-Fashioned Stuffing

Instead of a big bird, two small chickens are butterflied, drybrined and roasted to juicy perfection on a bed of herbed sourdough stuffing. If you want to get in the Thanksgiving spirit, serve this dish with your favourite cranberry sauce or even the quivering red cylinder from a can. (Recipe for Autumn Slaw follows.)

Ingredients:

Chickens:

2 small chickens, each about 2½ to 3 lbs (1.13 to 1.36 kg)

Salt and freshly ground pepper to taste
3 tbsp (45 mL) chopped sage
2 tbsp (30 mL) canola oil

Stuffing:

10 cups (2.5 L) cubed rustic sourdough bread, cut into 1-inch (2.5-cm) cubes

2 tbsp (30 mL) unsalted butter
1 lb (455 g) onions, peeled, diced
2 stalks celery, diced
¼ cup (60 mL) chopped inner celery leaves
¼ cup (60 mL) chopped flat-leaf parsley
2 tbsp (30 mL) chopped sage
2 cups (500 mL) unsalted chicken stock

Directions:

1. For the chickens, remove backbones with poultry shears or have your butcher do it. Lay them out on a baking sheet, skin-side up. With the palm of your hand, flatten the breasts and tuck the wing tips underneath the breasts. Season generously with salt, pepper and sage. Place in an airtight container and refrigerate at least 1 day and up to 2 days.

2. For the stuffing, if your bread is fresh, lay it out it on a baking sheet to dry out for 2 hours before transferring it to a large mixing bowl.

3. Preheat oven to 425°F (220°F). Line a baking sheet with parchment paper.

4. In a large frying pan, heat butter over medium heat. Add onion and celery. Cook, stirring occasionally, until onions are soft and lightly golden, about 15 minutes. (The celery will still have some bite.) Stir in celery leaves and herbs. Cook 1 minute. Season with salt and pepper. Add vegetables to bowl with bread.

5. Return pan to burner and add chicken stock. Raise heat to high. When it comes to a boil, season lightly with salt. Pour over bread and stir until combined and stock is absorbed. Transfer mixture to baking sheet and spread in even layer.

6 Wipe pan clean and place over medium-high heat. Add canola oil. Pat chickens dry with paper towel. Working with one at a time, cook chicken skin-side down until brown and crisp, 5 to 7 minutes. Carefully flip and cook on other side just until it loses its raw colour, 1 minute more. Arrange chickens skin-side up over stuffing.

7. Bake on middle rack until juices run clear, 35 to 40 minutes. Remove from oven. Using tongs and a large spatula, carefully transfer chickens to a cooling rack set over a baking sheet. Transfer stuffing to serving dish, putting crispy bits on top. Cover stuffing loosely with foil. Let chickens rest for 20 minutes then carve into serving pieces and arrange on a serving platter.

Serves 6 to 8

AUTUMN SLAW

A fall spin on a summer favourite finds red cabbage, root vegetables and tart apple in a tangy dressing sweetened with honey and nutty with walnut oil. It can be mixed ahead of time—the cabbage will stain the other vegetables— but make sure to serve it straight from the fridge to maintain its fresh crunch.

Ingredients:

1 tbsp (15 mL) mayonnaise
1 tbsp (15 mL) grainy mustard
2 tsp (10 mL) Dijon mustard
2 tsp (10 mL) honey
¼ cup + 2 tbsp (90 mL) apple cider vinegar
¼ cup (60 mL) roasted walnut oil
Salt and freshly ground pepper to taste
1 large shallot, thinly sliced
1 lb (455 g) red cabbage, cored, thinly sliced on mandoline
¼ lb (340 g) celeriac, peeled, cut into julienne
2 medium carrots, peeled, cut into julienne
1 large Granny Smith apple, halved, cored, cut into thin strips
1½ tsp (7 mL) chopped thyme
¼ cup (60 mL) chopped flat-leaf parsley

Directions:

1. In a mixing bowl, whisk mayo, mustards, honey and vinegar until honey is dissolved. Slowly whisk in walnut oil to form emulsified dressing. Season with salt and pepper. Transfer to airtight container. Refrigerate up to 1 week.

2. Soak shallot in cold water for 5 minutes. Drain and pat dry with paper towel. Place it in a large mixing bowl with cabbage, celeriac, carrots, apple and herbs. Pour dressing over vegetables and season with salt and pepper. Using tongs, mix thoroughly. Transfer to serving bowl.

Serves 8

 

Carolina Style Pulled Pork

Prep Time

15 mins

Cook Time

8 hrs

Total Time

8 hrs 15 mins

Course: Main Dish

Cuisine: Barbecue

Servings: 12 people

Ingredients

• 6-7 pound bone in pork shoulder

For the rub

• 2 Tablespoons kosher salt
• 2 Tablespoons coarse black pepper
• 2 Tablespoons smoked paprika

For the mop sauce

• 1 cup apple cider vinegar
• 1 cup beer
• 1 Tablespoon Worcestershire sauce
• 2 teaspoons crushed red pepper flakes

For the BBQ sauce

• 2 cups apple cider vinegar
• 1 1/2 cups water
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 Tablespoons salt
• 1 Tablespoon black pepper
• 1 Tablespoon red pepper flakes

Slaw (optional)

• 1/2 head green cabbage shredded
• 1/4 head purple cabbage shredded

Instructions

1. Preheat your smoker for indirect smoking at 250 degrees F.
2. In a small bowl, combine all the ingredients for the rub and apply liberally on all sides of the pork shoulder. Place the rubbed shoulder in the smoker and close the lid. 
3. In a glass bowl, combine all the ingredients for the mop sauce. Apply the mop sauce to the pulled pork every hour. Smoke the pork shoulder, while mopping hourly, for 8-10 hours or until the internal temperature of the meat reaches 200 degrees F.
4. Remove the shoulder from the smoker, cover tightly with foil, and allow to rest for an hour before shredding and serving. 
5. Make that BBQ sauce! In a medium saucepan, combine all the ingredients for the BBQ sauce and bring to a boil. Reduce the heat to low and simmer for 25 minutes. Cool completely and set aside to serve with the pork. If you want to make the slaw, pour about a cup of the BBQ sauce over the shredded cabbage in a large bowl and toss gently to combine. 
6. Remove the shoulder from the foil and shred. Discard the bone and any gristly pieces and pull the rest of the meat into shreds. Moisten the meat with some of the BBQ sauce and mix together. Serve with buns, slaw and additional BBQ sauce.

Rainbow Slaw

Rainbow Slaw

Salting the cabbage before making the salad draws out excess moisture, so your slaw won’t be watery.

Ingredients:

½ small head green cabbage (about 1 ¼ lb.)
½ small head red cabbage (about 1 ¼ lb.)
1 large carrot, peeled
1 Tbs. kosher or coarse salt
2 Tbs. mustard seeds
1 Tbs. vegetable oil
¼ tsp. chili flakes
½ cup cider vinegar
¼ cup sugar
1 tsp. Dijon mustard
1 red bell pepper, cut into thin strips (about 1 ½ cups)
1 yellow bell pepper, cut into thin strips (about 1 ½ cups)

Directions:
1. Slice cabbage into thin strips. Grate carrot on largest holes of box grater.

2. Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.

3. Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly. Remove from heat and continue shaking pan until popping subsides. Cool in bowl. Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.

4. Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings. Serve immediately, or store up to 1 day in refrigerator.  Serves 8

German Red Cabbage

German Red Cabbage

This is the recipe from our cousin Bill who with his sister Susan spent time last week bonding and canning 27 quarts of this delectable dish.  At our family reunion, which was held last Saturday, we auctioned items which the different families offer for our fund raiser raffle.  Bill and Susan donated two food baskets with the "fixins" for a German Dinner.  The funds are then donated to the orphanage in El Salvador that a late cousin Fr. Ken Myers founded 30 years ago.  Thank you Bill for sharing this recipe.

*

Ingredients:

1 medium head red cabbage, cored and sliced
2 large tart apples, peeled and sliced
1 medium sweet onion, sliced and separated into rings
1 1/2 cups water
1 cup cider vinegar
1/2 cup sugar
1 tablespoon butter
1 teaspoon salt
6 peppercorns
2 whole allspice
2 whole cloves
1 bay leaf
2 teaspoons cornstarch
2 teaspoons cold water

*

Directions:

In a large pot with tight fitting lid, toss together cabbage, apples and onion.

Add water, vinegar, sugar, butter and salt.

Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.

Add spice bag to pot.

Bring to a boil.

Reduce heat; cover and simmer for 1-1/4 hours.

Remove spice bag. I.

In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture.Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Red Cabbage ~ Big Sur Bakery

Red Cabbage  German Style
Big Sur Bakery

Render out a few slices of bacon, cut in chunks

Remove the bacon and set aside

Saute chopped red cabbage in bacon fat with:

   a little water,

   3 tablespoons brown sugar

   3 tablespoons apple cider vinegar

Add to taste:

Pensy's Bavarian seasoning & Salt

*

Add bacon, cover and steam until cabbage is tender.

Jicama Slaw

Jicama Slaw

Jicamas have a brown skin and at first might be confused for a potato. However their shape is more round and skin is smoother. They have the nutritional benefit of vitamin A, iron, and calcium, but very high in vitamin C. They have long been a staple in the Mexican diet. Serves 6 to 8.

***

Ingredients:

2 carrots, peeled and julienned

1 small jicama (about 1 1/4 pounds) peeled and julienned

1 large red bell pepper, cored and very thinly sliced

1/4 head red cabbage, cored and very thinly sliced

1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, patted dry

6 Tablespoons olive oil

6 Tablespoons unseasoned rice vinegar

3 Tablespoons fresh lime juice

1 Tablespoon minced cilantro leaves, plus more for garnish

1 teaspoon each salt, freshly ground pepper, and sugar

1/2 teaspoon chili powder and chili flakes

***

Directions:

Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chili flakes. Place in a container and refrigerate for a couple of hours for flavors to develop.

***

Prepare vegetables and keep chilled. Shake dressing well and pour dressing over vegetables 15 minutes prior to serving, stirring 2 or 3 times.

Asian Rotisserie Chicken Salad ..... Buy one of those tasty rotisserie chickens at the grocery store and assemble this salad.

Asian Rotisserie Chicken Salad

Ingredients:

2 cups fresh cilantro leaves and soft stems (I prefer Italian parsley)

1/4 cup fresh lime juice (from 2 limes)

1/4 cup vegetable oil

coarse salt and ground pepper

1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)

1/4 medium head red cabbage, cored and thinly sliced crosswise

1 red bell pepper ( ribs and seeds removed) thinly sliced

2 scallions, thinly sliced

1 large head romaine lettuce, torn into bite size pieces

1/2 cup cashews

Directions:

Dressing:

In a blender, combine cilantro or parsley, lime juice, and oil, salt and pepper to taste. Blend until smooth.

Salad:

In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.

Tip for the cook!

For a salad with the best texture, shred chicken instead of cubing it. Holding a fork in each hand with tines down, pull the meat into pieces along the grain.