Another option with this dish would be to smoke the stuffed tenderloins with oak, hickory, cherry or pecan wood for several hours, and then finishing the roasting in the oven until the pork reaches an internal temperature of 145° F.
Entries Tagged as 'Commentary'
Pork Tenderloin with Raisin Stuffing
September 29th, 2009 · 3 Comments
Tags: Commentary · Entrees · Holidays · Recipes
Chicken Enchiladas
June 24th, 2009 · 17 Comments
We prepared a double batch of these last night and within an hour we were diving into our favorite enchiladas, everyone went back for seconds too. The fresh chopped cilantro and jalapeno are sautéed with some onions and then the canned enchilada sauce is added with the shredded chicken. I’ve modified the recipe some as the original calls for boiling the chicken breast in water until done then shredding the meat.
Tags: College Life Cooking · Commentary · Culture · Entrees · Mexican · Recipes · Weight Watchers
Shrimp Imperial
May 26th, 2009 · 18 Comments
This recipe calls for ½ lb. of back fin crabmeat and ½ lb. of claw crabmeat for added flavor, and I find the claw meat also adds a bit of firmness to the texture of the stuffing as well. The Panko breadcrumbs are actually an addition to the original recipe, and the cocktail sauce is served as an alternative to the traditional beurre blanc sauce that would be served on the side also. Another ingredient that is found in the traditional “Imperial” preparation is mayonnaise, and it has also been eliminated from this version.
Tags: Appetizers · Commentary · Recipes · Seafood
Duarte’s Tavern and NPR Morning Edition
March 18th, 2009 · 1 Comment
I yearn for places like this, and when on vacation I like to find these places where the locals and regulars go every day. I can get franchise food at home so why go to California to order the same menu items that I can get in Louisiana, North Carolina, or Maine.
Tags: Commentary · Heritage · Restaurant Reviews
