Category Archives: Dinner

Asian Pork Tenderloin with Light Mustard Sauce

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Submitted by Happy13
Serves 4-6

Tenderloin Ingredients

3 lb pork tenderloin 1 clove garlic, finely minced
1 tsp fresh ginger, finely minced ½ tsp freshly ground pepper
¼ c. soy sauce ½ c. bourbon (Dark or light rum works as well)
2 tbsp firmly packed brown sugar

Light Mustard Sauce Ingredients

1/3 c. low-fat sour cream 1/3 c. light mayonnaise
1 tbsp Dijon mustard 1 tbsp finely chopped green onions

Directions

  1. Mix together the garlic, ginger, & pepper. Rub the mixture thoroughly into the tenderloin.
  2. Place in a long baking dish. Combine soy sauce, bourbon, & brown sugar & stir until sugar dissolves. Pour over the pork & marinate several hours or overnight.
  3. Preheat oven to 325°F. Bake for 1 hour, basting with marinade. Let rest at least 10 minutes & then slice thinly.
  4. Serve on small sourdough rolls with Light Mustard Sauce.
  5. To make the sauce, combine all the sauce ingredients & chill well.

Puerco Pibil

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Submitted by Americo

Ingredients

5 tbsp whole annato seeds 2 tbsp whole cumin seeds
1 tbsp peppercorn 8 whole allspice seeds
2 habanero chilies (chopped) ½ c. orange juice
½ c. white vinegar 2 tbsp salt
8 cloves garlic 5 lemons
5 lbs. pork butt, cut into 2″ cubes splash of tequila
banana leaves

Directions

  1. Grind the above (except banana leaves). Combine the above with spice mix in a blender & puree.
  2. Line a 9″x13″ pan with banana leaves; add the pork mixture. Fold over the leaves to cover.
  3. Lightly cover with foil. Bake 4 hours at 325°F.
  4. Serve over rice.

Za Jiang Mein (Pork & Bean Chinese Noodles)

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Submitted by randilicious

Ingredients

3 tbsp extra virgin olive oil 1 lb ground pork
¼ c. brown bean sauce 2 tbsp sugar
¼ c. beer 1 lb Chinese noodles (non egg-based)
¼ c. chopped scallions ½ c. shredded cucumbers
3 cloves garlic, minced 1 tsp red pepper flakes
¼ c. bean sprouts (optional) 1 pkg tofu, chopped into small pieces (optional)

Directions

  1. Heat the oil in the wok. When oil is ready, add the garlic, then the pork. Brown evenly. If so desired, add tofu after pork has been browned.
  2. In a separate bowl, mix beer & brown been sauce. Blend well.
  3. Add the bean sauce mixture to the ground pork.
  4. Sprinkle sugar & red pepper flakes into sauce. Stir until the sauce is piping hot. Reduce heat & allow to simmer uncovered.
  5. As sauce simmers, in a separate pot, boil noodles in water for approximately 3 minutes. Drain the noodles.
  6. To serve, put noodles into a bowl, then spoon sauce over noodles. Garnish generously with scallions, bean spouts, & cucumber on top.

Chef’s Note: You can find the brown bean sauce in most Asian grocery stores.

Beef Stroganoff

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Submitted by NorthernDarling

Ingredients

7 tbsp unsalted butter 3 shallots, finely chopped
1lb. shitake mushrooms, stems removed, roughly chopped 1lb. white button mushrooms, sliced
½ c. cognac 2 c. heavy cream
1 tsp English-style mustard 2 tbsp olive oil
2lb. beef tenderloin, cut into strips 1/8″ thick 1 bag broad egg noodles
¼ c. fresh flat-leaf parsley, finely chopped salt & pepper to taste

Directions

  1. Beef Stroganoff by cobalt123 on FlickrIn a large sauté pan over medium-high heat, melt 2 tbsp butter. Add shallots, & sauté until translucent, about 3 minutes. 
  2. Add mushrooms, & cook until liquid is released yet mushrooms are still firm, about 5 minutes. 
  3. Transfer shallots & mushrooms to a medium bowl; set aside. Remove pan from heat. 
  4. Add ¼ c. cognac to de glaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. 
  5. Add cream, & return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt & pepper.
  6. Heat 4 tbsp butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, & add to mushrooms. 
  7. Once all the meat is seared, de glaze sauté pan with remaining ¼ c. cognac, & return meat, mushrooms, & cream mixture to sauté pan. 
  8. Cook until just heated through, about 5 minutes.
  9. Toss pasta with Butter & Salt. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with black pepper & parsley.

Meatballs

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Submitted by Caaien
Serves Approx. 24

Ingredients

1lb. ground sirloin 2 tsp Worcestershire sauce
1 large egg ½ c. Italian bread crumbs
¼ c. shredded Romano, Parmesan, & Asiago cheese blend 1 tsp McCormick California Style Crushed Garlic
salt & pepper

Directions

  1. Preheat oven to 425°F.
  2. Combine all ingredients in large bowl.
  3. Roll into ½” balls.
  4. Place on greased sheet or shallow pan.
  5. Bake 10-12 minutes, until no longer pink.