1 boneless pork tenderloin roast, about 1 to 1 1/2 pounds about 8 strips bacon or enough to wrap For the spice rub: 1/2 teaspoon whole fennel seeds 3 cloves sliced garlic 1 tablespoon finely sliced sage leaves 2 teaspoons chopped rosemary 2 teaspoons freshly ground black pepper 1 teaspoon kosher salt, or more to taste zest from one lemon 1 teaspoon red pepper flakes 1 tablespoon olive oil
– Roast at 450 F. about 25 minutes, or until 134 F. internal temp, which should get you a finished, rested temp of 140-145 F.
Original recipe from Ashley Moore and Cook’s Country magazine, December/January 2017
Serves 8-10 2 ounces Parmesan cheese, grated (about 1 cup) 1 cup panko bread crumbs 4 tablespoons unsalted butter, melted, plus 6 tablespoons cut into 6 pieces Salt and pepper 2½ pounds russet potatoes, peeled and cut into 1-inch chunks 3 cups light cream, divided (may substitute heavy cream but not half-and-half, which tends to break) 1/8 teaspoon baking soda (for stability and silkiness) Adjust an oven rack to the middle position and preheat the oven to 375 degrees. In a small bowl, combine Parmesan, panko, 4 tablespoons melted butter and ¼ teaspoon salt. Set aside. In a large saucepan, combine the potato chunks, 2½ cups light cream, 1/8 teaspoon baking soda, 2 teaspoons salt and 1 teaspoon pepper. (You’ll think that this is too much salt. You’ll be tempted to use less. Don’t do it. Follow the recipe. The sauce will be salty, but in the end the potatoes will be perfection.) Bring this mixture to a boil over medium-high heat. The potatoes will want to stick, so stir them frequently. Reduce the heat to low and cook at a bare simmer, still stirring often, until a paring knife slides easily into several potato chunks without the potatoes crumbling apart, 20 to 25 minutes. You don’t want the potatoes mushy. As soon as the biggest chunks yield easily to the knife, get them off the heat and stir in the remaining ½ cup of cream and the remaining 6 tablespoons of unsalted butter. Keep stirring until the butter has melted, about 1 minute. Pour the creamy potato mixture into a 9-by-13-inch baking dish. (You’ll want to butter the dish, but you don’t have to.) If you’re making the potatoes ahead, proceed below. If you are cooking them immediately, sprinkle the Parmesan-panko mixture evenly over the top. Bake, uncovered, until the potatoes are bubbling and the crumb topping is nicely browned, around 15-20 minutes. Let the potatoes cool for at least 15 minutes before serving. To make ahead and bake later: After the potato mixture has been transferred to the baking dish, let it cool completely, then cover the dish with aluminum foil and refrigerate for up to 24 hours. When you’re ready, before applying the Parmesan-panko topping, bake the potatoes at 375 degrees, covered, until they’re heated through, about 35 minutes. Remove the dish from the oven and apply the topping evenly. Bake again, now uncovered, for another 15-20 minutes until the top is nicely browned.
Mix the lard/shortening, brown sugar, eggs, milk, baking soda, and salt together . Add flour and stir until combined add dates and walnuts. Chill 1/2 hour. Drop rounded teaspoons of dough on greased cookie sheet. Bake 10 minutes at 350 degrees, or until light browned.
In this recipe the Chickpeas are optional. It was adapted from a recipe by Paul Prudhomme.
Eight pieces boneless chicken (preferably thighs)
1 tbsp. minced fresh garlic
1 1/2 c. chickpeas
One large onion
5 c. sliced fresh mushrooms
3 1/2 c. cups chicken stock
Seasoning mix ( This mix can be used as a standard Chicken spice)
1 tbsp. dried sweet basil
3/4 tsp. dry mustard
2 tsp. Kosher Salt
3/4 tsp. white pepper
2 tsp. sweet paprika
1/2 tsp. black pepper
1 1/2 tsp. onion powder
1/2 tsp. ground nutmeg
1 1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1 tsp. dried thyme
Combine the seasoning mix ingredients in a small bowl. Sprinkle all surfaces of the chicken with 2 tbsp. of the seasoning mix and rub it in well. Place pieces of chicken in a deep frying pan and cook until they are brown on all sides. Remove the chicken and set aside. Reduce the heat to medium and add the smaller pieces of chicken to the pan. Place them around the perimeter of the pan, leaving the center open. Add the onions and all the chickpeas to the center of the pan, letting them cook while you brown the smaller pieces of chicken on both sides. When the small pieces are brown remove them and set them aside.
Return the heat to high and add 2 c. of the mushrooms and 1/2 c. stock, scrape the bottom clear and cook ten to twelve minutes. Add the remaining seasoning mix, onions, stock, and mushrooms, the garlic and chicken and cook until the chicken is completely done approximately 20 minutes.
When the chicken is done thicken the juice in the pan to make a light gravy.