Month: February 2020

Ishbel’s Yorkshire Pudding

Ishbel's Yorkshire Pudding

  • 5 ounces flour — (or 1 heaping cup)
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 eggs
  • 1 ounce melted fat — (beef, duck, lard, butter, oil (1-2))
  1. To assemble the batter:
  2. In a bowl combine flour, salt, and milk until well blended. Incorporate both eggs and blend together until you have a smooth liquid batter. Let stand at room temperature for 1 hour.
  3. To bake in a 9×13 ovenproof dish:
  4. Preheat oven at 450°F. Place dish in oven and heat for 10 minutes. Place the fat into the dish and continue heating for 10 to 15 minutes. Pour the prepared batter into the dish and bake for 20 to 25 minutes or until golden brown. Serve immediately.
  5. To bake in a large 6 muffin pan:
  6. Preheat oven to 375°F. Place pan in oven and heat for 10 minutes. Place equal amounts of the fat into each muffin mold and continue heating in oven for 10 to 15 minutes. Pour equal amounts of prepared batter into each muffin mold and bake for 15 to 20 minutes or until golden brown. Serve immediately. add your own note

Honey-Glazed Pork Tenderloin and Carrots

Honey-Glazed Pork Tenderloin and Carrots

Carrots:

  • 0.75 pound baby carrots
  • 0.25 cup water

Glaze:

  • 0.25 cup honey
  • 3 tablespoons apple juice or apple cider
  • 2 teaspoons Dijon mustard
  • 1 teaspoon soy sauce

Pork:

  • 1.25 pounds pork tenderloin — trimmed
  • 0.25 teaspoon kosher or regular salt
  • 0.25 teaspoon pepper
  • 1 tablespoon butter
  • 2 tablespoons minced fresh chives — (optional)
  1. Place the carrots and 1/4 cup water in a medium saucepan and bring them to a boil over high heat; reduce heat to simmer. Stir, cover, and let carrots simmer another 10-12 minutes or until they are tender.
  2. Meanwhile, prepare glaze by mixing all glaze ingredients together in a small bowl; set aside. When carrots are done, remove from heat, drain, and set aside.
  3. Cut tenderloin crosswise into 12 equal slices, and season with salt and pepper. Melt butter in an extra-large nonstick skillet over medium-high heat. Add the pork and cook 2-3 minutes or until nicely browned on the bottom side. Using tongs, flip the pork and cook another 3-4 minutes or until almost cooked through.
  4. Add carrots to pan with pork. Stir glaze again, and add it to the pan. Bring mixture to a simmer, and cook until pork is done, about 1-2 minutes. Stir to coat pork and carrots with glaze. Divide pork and carrots among 4 plates. Pour any remaining glaze over pork, and garnish with chives, if desired.

Honey-Garlic Pork Tenderloin

Honey-Garlic Pork Tenderloin

  • 6 tablespoons lemon juice
  • 6 tablespoons honey
  • 2 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons dry sherry or chicken broth
  • 3 garlic cloves — pressed
  • 3/4 pound pork tenderloin
  1. Stir together first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; remove 1/2 cup mixture, and set aside. Prick pork several times with a fork, and place in remaining mixture. Cover or seal, and chill 1 hour.
  2. Remove pork, discarding marinade.
  3. Grill, covered with grill lid, over medium heat (300° to 350°) 11 to 13 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°, basting with reserved 1/2 cup mixture.
  4. NOTE: To serve 4, double all ingredients, and proceed as directed.

Maple and Soy-Glazed Flank Steak

Maple and Soy-Glazed Flank Steak

  • 1 pound flank steak — trimmed
  • 1/4 cup less-sodium soy sauce
  • 3 tablespoons maple syrup
  • 2 tablespoons sake or dry sherry
  • 2 teaspoons dark sesame oil
  • 1 teaspoon Sriracha — (Asian hot chile sauce)
  • 1/8 teaspoon freshly ground black pepper
  • Cooking spray
  1. Preheat broiler.
  2. Pierce steak gently on both sides. Combine steak and next 6 ingredients (through pepper) in a shallow dish; turn to coat. Marinate at room temperature 20 minutes, turning occasionally.
  3. Remove steak from marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray. Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.
  4. Brush steak with half of glaze; broil 5 minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.