A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Month: February 2016

Gruyere and Caramelized Onion Risotto

Gruyere and Caramelized Onion Risotto

I roasted a chicken for dinner tonight.  I needed a side dish, and after mulling over a few options I decided to make risotto, and use Gruyere cheese that I happened to have in the fridge, and caramelized onions that I happened to have in […]

Thai Cucumber Salad

Thai Cucumber Salad

I love getting cucumber salad when I am at a Thai restaurant.  It took me a ridiculously long time to think about making it for myself. It’s so simple.  I usually like to mix the salt and sugar with rice vinegar while I start chopping. […]

Porterhouse cut pork chops with oregano compound butter

Porterhouse cut pork chops with oregano compound butter

My summer herb pot really produced last summer.  One  of the things I did with the herbs was make compound butter (on the blog, here)

I haven’t had the chance to use it yet, so tonight was the night.
I had two thick Porterhouse style cut pork chops from my local farmer, Kenny Barham ( Find info here ) I also had a new Lodge grill pan that needed a workout.
I decided to pan sear the chops and finish in the oven, and then finish off the chops with the compound butter.
About a tablespoon of butter and a bit of olive oil went into the grill pan, placed over medium-high heat.
 I seasoned the chops with salt and pepper, and once the butter melted, into the pan they went along with some peeled cloves of garlic and sprigs of fresh thyme.
 
The compound butter was sliced and ready!
 

Sear the chops 2-3 minutes on each side, then place in a 450 Fahrenheit oven for 5-6 minutes.  Look at those grill marks along with the sizzling steam.

Place a slice of the compound butter on the chop, and let the chop rest while it melts over the chop.
It’s this wonderful, subtle flavor.  My house still smells absolutely delicious.  I’m pleased with the results of the compound butter.
Morning Day Cafe, Banana Chocolate Chip Cookies, and Penzeys

Morning Day Cafe, Banana Chocolate Chip Cookies, and Penzeys

The kitchen hasn’t had a lot of activity late.  Because of some health issues I’m on a very restricted diet.  That makes trying and making new recipes a bit of a challenge, although I have done some. I broke up with the restrictions some yesterday, […]

Faux Hoisin Sauce and Shrimp – Excellent

Faux Hoisin Sauce and Shrimp – Excellent

So, I’m on a clean out the freezer quest, and the other night I took out a bag of frozen shrimp and decided to do something with it. I decided on a Shrimp with Hoisin Sauce recipe found via Pinterest from #gimmesomeoven.  I’ve used other […]

Failed Recipe Ahead – Bacon Wrapped Pork Tenderloin

It sounded like a winner.  Pork tenderloin, bacon, sage…

And I could use the last of the sage from my summer herb pot.
But then things started going awry.  The bacon was thick cut, and the 8 slices the recipe called for were definitely not enough to roll the pork tenderloin as shown in the recipe.  So I thought, well, the bacon is about the length of the tenderloin, I’ll overlap it and roll it lengthwise.
It looked good in the plastic wrap!  But then I moved to the step of browning and turning the bacon-wrapped tenderloins.  You can see what happened next.
That really wasn’t what I as going for.  Still, I kept trying and re-wrapped the tenderloins, but as you can see there is no pretty overlap.  Frankly, it’s not pretty at all.
It didn’t really taste bad, but it also didn’t taste worth the effort.   Steve had his with green beans.  He really likes green beans.  At  least it is a vegetable.
I had mine with Crash Hot Sweet Potatoes (see other post).  Not a very pretty plate overall, I was not feeling very decorative at this point.
If I tried this again I would get the thinner cut bacon, and use more of it so I could properly overlap it and wrap the pork tenderloin.  But I am honestly not sure it is worth it.
If you want to try, however, here’s the link:
http://stlcooks.com/2014/01/bacon-wrapped-pork-tenderloin/
Old Settlers Baked Beans

Old Settlers Baked Beans

I grew up in the Pacific Northwest.  When I married, we moved to Northeast Missouri.  And that was my introduction to Old Settlers Days.  It seems like all the small towns had them, celebrating the people who had settled their community. I assume this baked […]

Crash Hot Sweet Potatoes

Crash Hot Sweet Potatoes

I had this recipe bookmarked for a long time. So long that the recipe writer had a completely new web site!  In case you want to skip right to it, here is the link: http://thecreeksidecook.com/crash-hot-sweet-potatoes/#axzz3x6BAimGi I love sweet potatoes in many forms so I gathered […]