After watching an episode of "Worst Cooks in America", I saw Chef Robert Irvine make a pork tenderloin, I thought, "I have never made one that wasn't already marinated. So I started brainstorming. I love mustard as many people know, and my mother had just bought some special Apple Cider flavored Mustard so I thought that would be perfect. But I thought that most people may not be able to find Apple Cider Mustard, so I combined it with Country Dijon that can be found most everywhere. To start with, I trimmed a Pork Tenderloin of any fat or silver-skin that was on the outside. Then in a small sauce pan I reduced 1/2 cup of Apple Cider until it was about 1/4 cup. Then, I added some of the Apple Cider Mustard, Country Dijon, and some brown sugar. Then, I set that aside for a minute. I seasoned the pork on all sides with salt and pepper. Then, in an oven proof saute pan, I quickly sear the pork on all sides to seal int he juices while cooking. Then, I paint some of the glaze over top and down the sides of the pork. Also, pour in about a cup of beef stock. Then, place the pan int he oven and cook for about 20 minutes until it reaches 145 degrees on an instant read thermometer. When the pork is done, place it on another plate and cover with foil to rest, reserving the juices from the pan. While the pork cooks, you start on the sauce. You lightly caramelize some onions in butter and olive oil for about 10-15 minutes. Season to taste with some salt and pepper. After they are caramelized, stir in some more mustard. Add the reserved juice from cooking the pork. There should be about a cup. Stir to combine and bring to the boil and cook until slightly thick and syrupy. If it gets too thick add some more stock or water. When sufficiently thickened, slice the pork on the bias and serve the sauce over it. I served it with some simple garlic roasted potatoes and a lot of delicious bread to sop up all the wonderful juices. The result was the most moist and tender piece of pork I have ever made! The flavors marry wonderfully with each other. You get the sweetness from the Apple Cider and the onions, and the bite from the mustard's! I also love that it took no time at all to put together. A great idea for a quick dinner on a cold Autumn night. Bon Appetit!
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I have not made a food post for a while so I thought this would be a great recipe to start back up with. This is a very nice autumn dish. It has some great autumn flavors: butternut squash, cranberries, cider, etc. Apparently you will find this at a lot of French Bistros in Paris. It is very easy to prepare. You very carefully cut up a butternut squash into one inch pieces and throw it onto a sheet pan. Drizzle it with olive oil and season with salt, pepper, maple syrup, and brown sugar. Toss together and throw it into a 400 degree oven and cook until tender. While the butternut squash is cooking you make a vinaigrette by combining apple cider, apple cider vinegar, and shallots in a sauce pan and boil until sufficiently reduced. Then, you whisk this with some Dijon mustard and olive oil. I personally am not fond of the strong taste of Dijon so I substituted it for Country Dijon which is like a whole grain type of mustard. The flavor is very delicious. The shallots add a nice sharpness in taste to the sweetness of the cider and mustard. When the squash is done cooking, allow it to cool for about 10 minutes. To assemble the salad, combine arugula, dried cranberries, walnuts and the slightly cooled squash. Toss with vinaigrette and serve. The flavors are incredible. Try the recipe below. Ina Garten continues to please our palates.
Tomorrow marks one year since I began "The British Chef. So, I thought it only fitting to go back to the beginning and re-post my first ever food blog...The English Breakfast!!! It is how any Englishman should start the day. It is so simple and so scrumptious. Some people refer to it as a "heart attack on a plate". They are right in the aspect that it is all fried up in a skillet. The slang term for it is a "fry-up". You start out with frying up some bacon and sausages in a skillet. You then add some Black Pudding. For those who don't know, black pudding is a sausage made from coagulated pig's blood mixed with herbs and spices. When you cook it it turns black, hence the name. You also fry up some tomatoes, mushrooms, potatoes and eggs. All of this is also served with some good old Baked Beans. The common brand is Heinz. It is hard to get Heinz Baked Beans here in the US. You can however find them online and at some specialty food stores. Once all this is done, you then make fried bread. Just take some sliced bread and brown it in the pan drippings. It is then all served up with some tea, and a bottle of HP Brown Sauce. It is delicious not only at breakfast but at any time of day. If you would like to find some of these products online, I would suggest the British Food Depot. They have everything from sausages and black pudding to HP Sauce and Baked Beans. Click on the link below to go to their site. Cheers!!
Forget that so called onion dip you get next to the yogurt in the market! This is a sweet delicious real homemade dip. it has all the essentials that an onion dip requires: sweet yellow onions, mayonnaise, sour cream, and cream cheese. Ina Garten as usual has done it again. Made a delicious twist on a classic dip. You start out with two large sweet onions and thinly slice them. Then, you saute them for 10 minutes on medium-high heat in butter and vegetable oil until slightly tender. While they are cooking you season them with salt, pepper, and cayenne pepper for a little heat. The, you turn down the heat and cook them very slowly until they are sweet and caramelized. They go from a large mound of onions to very little. Meanwhile, in a stand mixer fitted with the paddle attachment, you mix mayonnaise, sour cream, and softened cream cheese. When the onions are done, Ina doesn't mention this but if I were you I would drain the onions through a sieve or colander. This eliminates any excess grease so you won't have a greasy dip. You then must let the onions cool and then mix them into the mayo mixture. Check for seasonings and serve chilled or at room temperature. I would suggest serving with chip or mixed vegetables. This is particularly good on burgers or sandwiches. It doesn't matter which way you serve it, it is absolutely delicious! Bon Appetit!
This is a recipe I thought of when we ran out of ideas on how to use chicken for family meal at my school. I wanted something bold, yet delicious and easy. All you do is grill some chicken until it is almost cooked through. Then you top with bacon, scallions, barbecue sauce and cheddar cheese. Finally you bake it until the chicken is thoroughly cooked and the cheese is bubbly and browned. It is all of the classic cowboy flavors BBQ sauce, bacon, cheese. When it comes to side dishes, you can go full cowboy with some baked beans, corn, and a salad if you wish. Or, you can go with something like french fries or baked potatoes and buttermilk biscuits. The possibilities are endless. It turned out to be a favorite to my friends and family! The recipe for this can be downloaded below or can be found on page 55 of my cookbook, available above! Bon Appetit!
I have lived my whole life wanting to eat potato salad. But unfortunately for me, my mother and probably every one else in the world has to put those gross hard boiled eggs in them. So the other day, I thought..."I am making my own potato salad!" I first started thinking about great flavors to mix instead of just straight mayo and salt and pepper. To my luck, Ina Garten was making a mustard and dill potato salad for a picnic. So afterwards, I wanted to make my own sauce recipe. What was born, is what I have been eating all week long. I have had to make another batch. It is so unbelievably delicious. I could just eat this all day long. I have used some of Ina's techniques but created my own recipe. You start out by boiling red potatoes, whole in salted water. The trick then is to drain them just before they are completely tender and cover them with a lid or towel to steam until fully cooked. You then mince some celery and red onions. The final thing to do is to make the sauce. The sauce consists of: mayo, sour cream, good Dijon or brown mustard, dill, celery seeds, sugar, apple cider vinegar, milk. It is a good idea to add a little bit of the dressing while the potatoes are still warm. Then add the rest later. I guarantee once you have potato salad this way, you will never think of adding eggs to it again! Bon Appetit!
I made this a few semesters ago when I was researching British food for my International Cuisine class. We each chose a country and we spent a semester doing research on cuisines of that country. We also had to take one recipe we found and make it for the students to try. It was recieved with a lot of skeptiscism, but a lot of people enjoyed it including myself. I have been making it ever since. Coronation Chicken is a great way to use up leftover chicken. It is basically curried chicken salad. It is lovely served with a rice salad, as a baked potato filling, and great for lunch boxes, picnics and buffets. How versatile! The dish was designed for the coronation of Queen Elizabeth II in 1952 as a representation of the, then, colonial nature of the British Empire so includes fruit, curry and mayonnaise. There may no longer be a British empire but this recipes remains a firm favorite all over the British Isles. Coronation Chicken has made something of a comeback with a resurgence of interest in serving it at the Queen's Diamond Jubilee in 2012. If you are interested in that curry flavor, this would be the perfect dish for you! Bon Appetit!
On day I was trying to think of a new way to add flavor to a steak. I also wanted to make something that would have a few other uses besides a topping for a steak. I started looking at recipes and flavors. I then got to onions. Most people love putting fried or grilled onions on steak. That was kind of boring for me. I then thought, how else could I cook the onions to add better flavor? It then struck me...Caramelized Onions. Whenever I make my version of Julia Child's French Onion soup, you cook the onions for about 45 minutes until they are a dark golden brown and sweet and gooey. I wanted to take it a step further and add more distinct flavor to the delicious onion. A great idea came to me...Mustard. After cooking down the onions, I add some vinegar, sherry, orange juice, honey and a lot of whole grain mustard. After a short simmer, you are left with a thick relish of mustard and oniony goodness. I then put it on top of a delicious filet mignon with some crumbled Roquefort cheese and put it under the broiler. The flavor was out of this world delicious. Like I said above, I wanted to utilize it further. The next night, I took some crusty french bread and sliced it on the bias. I then grilled it on each side. Then, I took a whole clove of garlic and rubbed it into the grilled bread to give that garlic taste without the bite. I then slathered it with the relish and I got a wonderful Onion Mustard Relish Crostini. Some other uses would be as a topping for burgers or dogs. It would go well with some cheese and crackers or in a Ploughman's Lunch. The one thing I would suggest to use it quickly. Since it is homemade and not made with preservatives it might not keep more than a week. It wasn't a problem for me because it was so delicious that I used it up after two meals. If you are looking for a way to mix up your menu with some delicious new flavors, this is the option for you. The recipe is below. Cheers! Note: The picture above is the closest I have found to my recipe. It is thicker and darker in color.
On such a wonderful sunny day with a nice breeze, what could be better than a good Ploughman's Lunch. Its good in a nice corner of a London park or right in your back yard right here in the good old USA. This dish is a traditional composed meal that was taken into the fields of the hard working ploughmen. It was a quick bite to have on the go. It is just a mixture of meats, breads, fruits and or vegetables. This is served with a variety of condiments. I will give you a list of all the different items for a great Ploughman's Lunch.
The great thing about this is you don't have to have everything on the list. You can have just an apple and some cheese and bread, or whatever you happen to have in your fridge. For a complete recipe, click on the picture below. Bon Appetit! Here is the final part of my blog post: British Food Products in the USA! Obviously this is only the tip of the Tower (pun intended), but this is just a basic knowledge of the most well known brands common to Britain. 11. Walker's Crisps - The thing to know if you go to Britain if you want Potato Chips, they are called "Crisps" over there. If you say "chips" they will give you what we call french fries. Walkers is the biggest name in Crisps over there. They are owned by PepsiCo. and are the British Brand of our Lay's Potato Chips. They come in a number of flavors, such as: Salt and Vinegar, Pickled Onion, Prawn Cocktail, Worcester Sauce, and Tomato Ketchup. These are just a few. 12. Bisto - This is basically just instant gravy mix. They have many numerous flavors over there. They come in resealable containers. The flavors include: beef, chicken, vegetable, cheese sauce, parsley sauce, white sauce, roast onion, and Chip Shop Curry. 13. Haywards Pickled Onions - If you like onions for a snack, these are for you. they are small white onions, pickled in a brine. They are delicious as a snack with some cheese and crackers, or with a Ploughman's Lunch. I highly suggest you try them. 14. Jaffa Cakes - My friend will kill me if I don't mention Jaffa Cakes. They are one of my favorites. They are small bite size sponge cakes topped with an orange jelly and coated in dark chocolate. They are oh so good. They can be addictive. There are a few brands: McVities', Jacobs. Try them immediately. 15. Irn Bru - Pronounced "Iron Brew". Irn-Bru is a soda from Scotland which is extremely popular in the UK. In fact it’s Scotland’s number 1 selling drink, outselling even Coca Cola. Irn Bru has a unique rusty orange color and a sweet rustic scent making it distinctly different from other drinks. It’s quite fizzy and tastes especially wonderful when icy cold. Apparently it’s great for hangovers too. The joke is that they say, the only thing with more sugar, is a 5lb. bag of sugar. Once again, you can find all of these products online at the British Food Depot. Click on the button below to go there now. Try these and you will like them. I can guarantee it. Cheerio!
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