BUTTERFLIED SPICED PORK LOIN

BE SURE AND START PREPARING THIS A DAY OR SO BEFORE YOU WANT TO SERVE IT.  
 THIS RECIPE REQUIRES 12-24 HOURS OF BRINING BEFORE ROASTING.

BUTTERFLIED SPICED PORK LOIN
2 pound pork loin, butterflied
1 small onion, diced
8-10 cloves garlic, minced
1/3 cup fresh chopped thyme
1/2 cup safflower oil
2 tablespoons red pepper flakes
1/2 cup apple cider vinegar
Brine**

  • Preheat oven to 350˚.
  • In a medium bowl combine the vinegar, onion, garlic, thyme, safflower oil and red pepper flakes to form a rub.  Whisk to mix well.
  • Remove pork roast from brine discarding the brine.
  • Coat the pork with the rub and place on a rack on a cookie sheet.
  • Place the sheet in the oven on the lowest rack.
  • After 30 minutes turn the pork over and cook an additional 20 minutes or until meat thermometer reads at least 160˚.
  • Let rest 10 minutes before slicing.
  • Serve with roasted potatoes and broccoli for the best flavor.

**BRINE
2 cups kosher salt
1/2 cup sugar
2 tablespoons black peppercorns, crushed
2-3 bay leaves
1 cup white wine vinegar
1 cup red wine vinegar
1 cup white vinegar
1 cups apple cider vinegar
Juice of 1 lemon or lime
10-12 cloves garlic, crushed
1 onion, sliced

  • In a large saucepan over medium high heat add sugar and salt to vinegars until dissolved.
  • Add all other ingredients and bring to a slow boil.  
  • Remove from heat and cool completely.
  • When cool, pour over butterflied pork roast.
  • Refrigerate for 12-24 hours.

What is the difference between salts?

The main difference between salts is in their texture, at least for us cooks. Table salt’s fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute.
Chemically there is little difference between kitchen salts, but there are significant differences in the provenance and processing of these salts.  Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.
Sea salt is harvested from evaporated seawater and receives little or no processing, leaving intact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts are usually expensive, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved.
Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm’s reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts.

GOURMET SLIDERS w/ TARRAGON CREAM SAUCE & BROWN BUTTER BEANS

GOURMET SLIDERS  w/ TARRAGON CREAM SAUCE & BROWN BUTTER BEANS
SLIDERS
3 pounds ground beef
2 large eggs, lightly beaten
2/3 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
2 small garlic cloves, minced
6 ounces Havarti, chilled and cut into 1/2-inch cubes

  • Gently combine meat, eggs, cheese, parsley, garlic, 1 teaspoon salt and 1/2 teaspoon pepper with your hands. (Do not over mix).
  • Form scant 1/4 cupfuls of meat mixture into about 30 meatballs. Push a cheese cube into center of each ball and encase meat around cheese, then slightly flatten each ball to a 2-inch diameter.
  • Grill on each side to desired temperature.

SAUCE
1 tablespoon butter
1 teaspoon apple cider vinegar
1 cup white wine
1 cup heavy cream
2 teaspoons minced fresh tarragon
3 green onions, minced

  • Melt butter until sizzling.
  • Add onions and tarragon sauteing until onions are opaque.
  • Add wine and vinegar, bring to a slow boil.
  • Reduce heat, add heavy cream and cook until sauce thickens.

BUTTER BEANS
4 cups trimmed green beans
2 green onions, minced
4 tablespoons unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
1 cup grape tomatoes halved
salt and pepper to taste

  • Blanch beans for 3-5 minutes in a pan of boiling water.
  • Drain and set aside.
  • Melt butter in sauce pan until sizzling.
  • Add onions and garlic and stir until fragrant.
  • Add lemon juice to deglaze pan.
  • Add beans and tomatoes, toss to coat.
  • Salt and pepper to taste.

CARROT BRAN MUFFINS

CARROT BRAN MUFFINS – MOIST, JUICY and ADDICTIVE! 
Yield: 1 dozen
1-1/2 cups all-purpose flour
1 cup Kelloggs ALL Bran cereal crushed
1/2 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
¾ teaspoon ground cinnamon
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs
3/4 cup buttermilk
1/2 cup SAFFLOWER oil
3 tablespoons molasses
1-1/2 cups grated carrots
1-1/2 cups GOLDEN raisins

  • Preheat oven to 375 °F.
  • In a bowl, combine bran cereal and buttermilk. Let stand for about 5 minutes. 
  • Combine the eggs, brown sugar, oil and molasses; add to bran mixture.
  • Sift together the flour, baking powder, baking soda, sea salt and cinnamon.
  • Stir bran mixture into dry ingredients just until moistened. 
  • Fold in carrots and raisins.
  • Fill greased or paper-lined muffin cups three-fourths full. 
  • Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. 
  • Cool for 5 minutes before removing from pan to a wire rack. 
  • Serve warm.

    • PINEAPPLE UPSIDE DOWN CHEESECAKE with CARAMEL SAUCE

    Cheesecake Factory inspired Pineapple Upside-Down with CARAMEL SAUCE

    Cheesecake Ingredients
    Filling ingredients for Cheesecake (see recipe below)

    3 tablespoons maraschino cherry juice

    For Pineapple Upside-Down Cake

    2 2/3 cups all-purpose flour
    6 tablespoons cornstarch
    1 cup butter, softened, plus 1/2 cup, melted
    2 1/4 cups sugar
    5 large eggs
    2 teaspoons vanilla
    2 tablespoons Malibu coconut or pineapple rum
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 1/4 cups buttermilk
    1 1/2 cups firmly packed brown sugar
    Two 20-ounce cans pineapple slices in juice, drained well

    Cheesecake Factory Pineapple Upside-Down Cheesecake Recipe

    Make the Cheesecake Filling
    • Make the cheesecake filling as directed below.
    • Pour batter into the springform pan and slowly drizzle maraschino cherry juice on top; Use a knife to swirl cherry juice into the batter.
    • Cook the cheesecake according to the directions outlined in the original recipe.
    • Cover and place in the refrigerator to cool for 4 hours so.
    Make the Pineapple Upside-Down Cake
    • Preheat the oven to 350 degrees Fahrenheit; Spray two 9-inch round cake pans with nonstick cooking spray and cover with flour.
    • In a large bowl with an electric mixer, beat the softened butter until creamy. Gradually add sugar and beat until fluffy. Add eggs, 1 at a time, and beat well after each addition. Stir in the vanilla and rum and set aside.
    • Combine flour, cornstarch, baking powder, and salt. Add the flour mixture into the egg mixture alternately with the buttermilk.
    • Place ¾ cup brown sugar into each pan. Pour ¼ cup melted butter over the brown sugar. Arrange the pineapple slices over the brown sugar.
    • Pour equal amounts of batter over the pineapple and bake for about 40-45 minutes. The cakes are done when a toothpick inserted in center of the cakes comes out clean. #Remove cakes from the oven and allow them to cool in the pan for 10 minutes. Invert the cakes onto wire racks to cool completely.
    Assembling the Cake
    • Place one layer of pineapple upside-down cake on a serving platter.
    • Carefully place the cheesecake layer on top of the pineapple upside-down cake and top with the second pineapple upside-down cake layer.
    • Cut cheesecake into slices and serve garnished with fresh whipped cream.

    Original Cheesecake Factory Cheesecake Ingredients

    Filling
    2 pounds full-fat cream cheese, warmed to room temperature
    1 1/4 cups sugar
    1 cup sour cream, warmed to room temperature
    1/4 cup all-purpose flour
    5 eggs
    1 tablespoon vanilla extract
    1 tablespoon lemon juice
    • Heat the oven to 475 degrees
    • Set a large shallow pan or skillet filled with 1/2-inch of water into the oven. The cheesecake pan should be able to fit inside easily.
    • In a large bowl, mix the graham crackers, nuts, and cinnamon.
    • Slowly pour in the butter. Mix with hands to distribute butter evenly.
    • Wrap aluminum foil around the bottom of a greased, 9-inch springform pan (to prevent leakage from the water bath).
    • In a large bowl, beat the cream cheese with an electric mixer on low speed.
    • Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
    • When mixture is blended, pour it into the springform pan.
    • Place the cheesecake pan into the water bath in the oven. 
    CARAMEL SAUCE

    1/2 cup heavy cream
    4 tablespoons butter, softened
    2 tablespoons light corn syrup
    3/4 cup sugar
    2+ tablespoons water

    • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
    • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
    • Remove from the heat and carefully fold in the cream mixture.
    • Cook over medium heat stirring frequently until caramel is bubbling.
    • Serve warm.
    • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
    • Microwave20-30 seconds to soften refrigerated caramel before serving.

    NOT QUILTING IS NOT AN OPTION!

    Many of you may remember my passion for quilting from before the medical hassles of the last few years.  I’m so ready to get back to it and think my strength is almost there.  You can see my quilt adventures here and here.  My first quilt was a grandmother’s flower garden Christmas tree skirt that I made for my cousin.  It was all done by hand and even won awards at the LA County Fair.  I never got a good picture of it but am hoping she’ll get me one this year.  One of my favorites is an Island Batik quilt I designed for her and I.  We each have a sister quilt that go together.
    About 10 years ago I met a woman who would become a kindred spirit.  It was like we’d always known each other.  Dawna just happened to own a quilt shop and I feel in love all over again with quilting when I took her beginning machine quilting class at Bolts in the Bathtub.  She now also has a blog, Stitches from the Tub.  
    It was there that I met Tiffany from Needle in a Hayes Stack.  Tiffany is a gifted pattern maker and has an eye for color and design that is unbelievable.  Both Tiffany and I adore batiks.  Adore is actually a tame word for the love we have.  Our stashes are huge.
    This is the first one I want to finish.  I was working on it when I got sick.
     
    A few years ago I taught my niece Amber to quilt and that memory brings a special smile to my face as today is her 21st birthday.  Here she is with her first quilt.  One of the things I taught her about was choosing patterns and colors to match.  Below is an excerpt from a post I did about that subject.
    ~WORKS EVERY TIME~
    I just had a conversation with a friend about not being able to choose colors for a quilt pattern. She’s having a tough time with knowing when and how colors go together. So here’s a quick, easy and inexpensive trick that I learned at a quilt show.

    Do you know what these are? They’re those little prism toys you can get in Cracker Jacks or as a party favor at a children’s birthday party. I got the lady bug at a quilt show, but the megaphone was from a girl scout carnival.

    What you do is put all the fabrics you are thinking of choosing into a stack (bolts work really well) then step back and use this little toy as a kaleidoscope. If any one fabric stands out, remove it and start again. Keep this up until you have the fabrics you need and they make a continuous kaleidoscope pattern where no one color or fabric stands out by itself.

    BLACK BOTTOM BANANA CREAM PIE

    BLACK BOTTOM BANANA CREAM PIE

    PURE HEAVEN – A cloud of whipped cream layered over a rich rum custard, bananas and a chocolate-covered shortbread crust. SORRY NO PICTURES OF IT SLICED YET, BUT JUST KNOW THAT IT IS DELICIOUS LAYERS OF PURE HEAVEN!

    8 servings  
    Prep: 30 minutes
    Cook: 5 minutes
    Chilling: minimum 30 minutes

    9-10″ deep dish pie plate sprayed with PURE – I like to use my Pyrex french white tart pan
    4-8 Tablespoons butter
    2-3 cups crushed gingersnaps and vanilla wafers mix (you decide which flavor you prefer)
    1 regular size cool whip*
    12 ounces semi-sweet chocolate
    1 1/2 cups cold whole milk
    1-5.1 ounce Jell-O Cheesecake flavored instant pudding
    1/2 teaspoon rum extract
    2 bananas
    1 small baskets raspberries

    • Melt butter and mix into cookie crumbs. Push into bottom of pie plate firmly.
    • Melt 6 ounces of the chocolate chips and mix together with 1/3 of the cool whip until well mixed and smooth (microwave about 45 seconds, but you could use double boiler if you prefer melting the chocolate first and then adding cool whip). Spread on top of crumb crust.
    • Slice bananas and layer over chocolate layer saving a few for garnish if you like. If you save a few for garnish, be sure to douse them with lemon juice to prevent browning.
    • Mix together milk, rum extract and pudding mix. Whisk together until smooth and thick. Fold in 1/3 of the cool whip. Spoon over top of chocolate mixture.
    • Melt the other 6 ounces of chocolate chips and mix together with 1/3 of the cool whip until well mixed and smooth. Spread over pudding layer.
    • Chill at least 30 minutes before serving. Just before serving garnish with cool whip, banana slices and raspberries. For a more decadent looking dessert add a few pieces of shaved chocolate.

    *When I first take the cool whip from the freezer I slice it into thirds pie style to make it easier to work with. 

    Ingredients

    • 2 boxes (5.3 oz. each) all-butter shortbread cookies broken
    • 1/4 teaspoon salt
    • 5 tablespoons unsalted butter, 3 tbsp. melted and 2 tbsp. cold
    • 3 ounces bittersweet chocolate (60% to 70% cacao), in 3 hunks
    • 2 cups whole milk
    • 1/2 cup granulated sugar
    • 1/4 cup cornstarch
    • 4 large egg yolks
    • 1 tablespoon amber rum
    • 1 cup heavy cream, chilled
    • 1 teaspoon pure vanilla extract
    • 2 large bananas
    • 1 tablespoon confectioners’ sugar

    Directions

    1. Using a food processor, mix the shortbread with a pinch salt; process in long pulses until finely ground and beginning to stick to the sides. Add the melted butter and pulse just until incorporated. Transfer the crumbs to a 9-inch pie plate and press evenly into the bottom and up the sides. Freeze the pie shell.
    2. Place 2 oz. chocolate in a small bowl and set aside. In a heavy saucepan, whisk together the milk, granulated sugar, cornstarch and remaining salt. Whisk in the egg yolks over medium-high heat until the custard boils and is very thick, about 5 minutes. Remove from the heat, measure out 1/2 cup of the hot custard and add to the bowl of chocolate; let sit for a minute (the chocolate will melt by itself). Meanwhile, whisk the remaining 2 tbsp. (cold) butter into the custard in the saucepan. Stir in the rum and transfer the rum custard to a heatproof bowl. Refrigerate until well chilled, stirring occasionally, about 2 hours.
    3. Meanwhile, stir the chocolate custard, then stir in 1 tbsp. cream and the vanilla. Remove the pie shell from the freezer and spread the chocolate custard across the bottom. Refrigerate to firm up.
    4. Working over the pie shell, cut the bananas into 1/4-inch thick slices, letting them fall to cover the bottom. Spoon the rum custard over the bananas, smoothing the top. Refrigerate for 2 hours to set.
    5. Whip the remaining cream with the confectioners sugar until it forms soft peaks. Spread on top of the rum custard and refrigerate for at least 20 minutes or until serving time.
    6. Just before serving, using a vegetable peeler, shave curls off the remaining 1 oz. chocolate onto the top of the pie.

    31 DAYERS #7

     

    Now while I do not normally get political over here, I will say this.  I believe that in today’s world we are never given both sides of the story and we need to open our minds and do the research before making any decisions.
     
    Do not fear the enemy, for they can take only your life.
    Fear the media, for they will distort your grasp of reality and destroy your honor.
    ~unknown origin

    31 DAYS OF INSPIRATIONAL QUOTES CATCH UP POST

     

    • It is during our darkest moments that we must focus to see the light. ~Aristotle Onassis 
    • Find a place inside where there’s joy, and the joy will burn out the pain.  ~Joseph Campbell
    • The best and most beautiful things in the world cannot be seen or even touched – they must be felt with the heart.  ~ Helen Keller  
    • Nothing is impossible, the word itself says ‘I’m possible’! ~Audrey Hepburn 
    • We can’t help everyone, but everyone can help someone. ~Ronald Reagan 
    • Judge each day not by the harvest you reap but by the seeds you plant. ~Robert Louis Stevenson

    2012 – 31 DAYERS

    I found this over at Seaside Simplicity and know it’s just what I need to get me moving in the right direction.  So I’m joining up with a month long blogging challenge.  I get my best inspiration from a good challenge.
     
    I too am few days late but I’m jumping in anyway. You too can still sign up to participate if you are interested. You might just want to head over to pick up some motivation, inspiration or meet some new fellow bloggers.  
    I’m committing to posting 31 days inspirational quotes.  Hope you will play along too!