MARINATED PORK LOIN

Have you ever thought of someone from the past? Maybe wondered where they were or what became of them? If your honest, your answer is yes. How quick did that thought materialize or become reality? Did you reach out or did you ignore it? Does it frighten you or does it make you happy?

I love when it happens! It’s like a gift from God and the universe. I mean think about it….it’s a big lost and found out there. As we mature we lose loved ones, friends move away, we just lose touch. It’s the “finds” that make us realize how fortunate we truly are.

I had a “find” this week! We lived in the same town, went to the same school. In fact, I worked, as a teenager, for him and his wife. It was a little boutique that was way ahead of its time. I have fond memories of those days, and what fun it was. I am happy to report he is doing extremely well. So thanks to God and the universe for sliding another one my way.

My friend informed me he loves to cook for his family; I didn’t see that one coming. Naturally, I had to tell him about my blog…haha. I mentioned my Rustic Pizza Dough recipe and he said, “I know, I had my staff print your recipes out”. On a scale of 1 -10 on the mood elevator, I’m going with a 20. It was an awesome moment and a great way to end the week. 

RUSTIC PIZZA DOUGH (thin crust)

Now I am even more inspired to bring the blog up to speed. However, did I mention he is a novelist? Four books to be exact; it’s just a little intimidating to say the least. So HP, let me know how I’m doing, constructive criticism is always welcome. This one is for you, thanks for the inspiration to get back to it.

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I can’t take full credit for this one; it originates from Barefoot Contessa. I tweaked it to my liking. This recipe is easy and great on the grill. Please use fresh herbs, dried just won’t cut it here.  If you are lucky enough to have leftovers it makes great sandwiches. Use a good, thick, crusty bread with roasted red peppers, basil, and good mayo.

MARINATED PORK LOIN

  • Servings: 8-10
  • Difficulty: easy
  • Print

INGREDIENTS:

  • Zest of one lemon
  • 5-6 lemons, fresh squeezed (include the one you zested
  • 1/2 C Olive oil
  • 6 cloves of minced garlic
  • 1 1/2 T fresh thyme, chopped
  • 1 1/2 T fresh rosemary, chopped
  • 10 Large basil leaves, chopped
  • 3 t Dijon mustard
  • 2 t Kosher salt
  • 2 or 3 pork tenderloins, approximately 3 lbs
  • Fresh ground pepper, approx 2 t

DIRECTIONS:

Combine all of the above ingredients in a large ziploc bag. Marinate for at least 3-4 hours but preferably overnight.

Cook on the grill until meat registers 137-140 on a meat thermometer. Remove and place on a platter and tent tightly with foil for approximately 20 minutes. Carve to the thickness of your choice.

Til next time,

Ciao

 

 

ROCKFISH……HAPPY BIRTHDAY JOE!

I don’t know about you, but as we “mature”, I find it more and more difficult to give my husband a birthday present. What I mean is, something other than the standards. Things like socks, shirts, or his favorite meal. I still do all of those things but wanted to do something he would really enjoy.

We went to a beautiful vineyard with fantastic wines in Eden, Maryland. Bordeleau Vineyards and Winery.    It was fantastic! Our close friends and our children where on hand to make it a party. He got some wonderful cards and gifts and drank some great wine. Our daughter brought the most amazing marshmallow doughnuts from a bakery in Baltimore. It was a fantastic day and he loved it. I still had one other card up my sleeve.

http://www.bordeleauwine.com/

I just happen to know the captain of “0 Dark Thirty” and his wife. He charters fishing trips from Taylors Island, Maryland.  A beautiful boat, and he knows these waters like the back of his hand. I contacted his wife and she had him contact me. A fishing trip was born. This information I didn’t divulge until the day of his birthday. He was so excited, but I was too.  I found a birthday present he would always remember and would definitely enjoy. No boring socks here….haha!

That’s Captain Bruce Abbott and my husband Joe, holding our dinner for today!

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https://www.facebook.com/O-Dark-30-Fishing-Charters-1401113283537277/?ref=br_rs

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The bottom right is my husband kissing his fish. One of our friends came from Connecticut just for this trip. I think it is safe to say, he and his buddies had a fantastic day. Many thanks to Captain Bruce Abbott. Check out his Facebook page. I added the link above. If you find yourself in this area book a fishing trip with the “0 Dark Thirty”. You’ll have memories to last a lifetime and a fantastic day.

I have a beautiful rockfish fillet;  I am going to cook it on the grill. It’s simple and very tasty. Should you find yourself the beneficiary of a rockfish fillet you might want to give this one a try. By the way, rockfish are also known as striped bass. Striped bass or “stripers” are also called rockfish because they like to nestle in the nooks and crannies of reefs and ledges.

Here’s the recipe. I can not wait for dinner! I am going to have it with a salad and a stuffed artichoke casserole. My friend Barbara gave me that recipe, and it just so happens, it will be my next blog. So don’t forget to come back y’all!

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GRILLED ROCKFISH FILLET

INGREDIENTS:

  • Rockfish or Striped Bass fillets
  • Olive oil
  • Butter
  • Lemon slices (optional)
  • Old Bay seasoning
  • Herbes de Provence
  • Fresh ground pepper

DIRECTIONS:

  1. Line a large sheet pan with non-stick foil. Use plenty of foil and you will be using it at the end to encase the entire fillets.
  2. Place the fillet or fillets on the sheet pan, skin side down, after rinsing and patting dry with paper towels.
  3. Lightly brush the meat side of the fillets with olive oil.
  4. Put small thin pats of unsalted butter across the top of the fish. (These will melt and distribute over the fish during cooking.)
  5. Sprinkle Old Bay seasoning across the fish. Keep in mind that too much can be overpowering. I like to see it but not completely cover it.
  6. Sprinkle lightly, the herb de Provence over the fish
  7. Place very thinly sliced lemons on top of the fish. (If you aren’t a lemon lover you can omit this step)
  8. Lightly add some fresh ground pepper
  9. Bring the foil up and over the fish to cover it. You will want to do this loosely, but completely enclose it, so you can check the process easily
  10. Place on a hot grill, checking after the first 15 – 20 minutes.
  11. When the fish flakes easily and is opaque, it’s done. (Ours took about 18 minutes.)

Til next time,

Ciao xoxo

Viki D