"You planned this!" Bill said last night as I poured myself a well-deserved glass of red wine, (replying to his initial protests that I had gone 24 hours without opiates or acetaminophen).
Ah, I've missed my wine with dinner. Is there anything more sublime, more salubrious than a glass of California Zinfandel? I don't think so. Just one glass, thank you, and I feel like a normal person again.
When friends start coming again for dinner, that's when I know recovery is assured. Dinner with Shirley, Ray, Joe, Les & Bill was great last night. I was all about the easy preparations last night--Shirley and I did the cooking part, the boys finished watching their football game and then served us, and everyone but me did the dishes. Now that's big-time fun, people! The hostess retired for bed at about 7:30 without apologies.
Hoisin-Sauced Pork Tenderloin (for 6-8 people)
Marinate in large zip-lock bag for 3-6 hours:
2 Pork Tenderloins
1/3 cup Hoisin Sauce (found in Oriental food section)
1/4 cup reduced-sodium Soy Sauce
3 Tbls. sugar
1/4 cup cider vinegar
3 Tbls. canola oil
Heat grill pan (or cast-iron skillet or BBQ grill) and spray with non-stick spray. Lift meat from marinade (reserve for sauce) and sear all sides of pork tenderloins in grill pan, then cover and cook for 15-20 minutes, making sure drippings don't burn to pan--add water 1/2 cup at a time to keep meat moist and bottom of pan simmering. Add reserved marinade and cook meat, turning as necessary, until instant read thermometer reads 150. Remove meat to platter, keep warm. Simmer sauce over high heat until thickened and glossy--pour over meat and serve, slicing tenderloin crosswise. Garnish with sliced scallions if desired.
(If only serving 2-3 people, just cook one of the tenderloins and use half the marinade--freeze the other for later in the zip-lock bag--just defrost and cook normally as above).
(If grilling tenderloin on the BBQ, place marinade in small saucepan, add 1/2 cup water and bring to a boil--then reduce to desired consistency for sauce)
Roasted Garlic & Goat Cheese Mashed Potatoes
2 heads garlic
Olive oil
8 Red-skin potatoes, unpeeled, chopped into 1" chunks
1/4 cup butter
1/2 cup milk
3 oz. soft goat cheese
Chives, snipped
Salt & Pepper
Preheat oven to 425. Cut heads of garlic in half across the "equator." Set with cut sides facing up and drizzle with olive oil. Place on a sheet of foil and wrap loosely to form a packet. Roast in oven for 1 hour. Cool.
Boil potatoes in salted water until tender, about 15 minutes. Drain and mash with butter & milk.
Squeeze roasted garlic from the papery heads into potatoes, add goat cheese and chives and mash to desired consistency. Season with salt & pepper.
Pam's Tasty Hammy Quichey Football Snacky Thingys
1 tube reduced-fat Crescent Rolls
3 oz. cooked ham, diced in 1/4" pieces
3 oz. swiss cheese, diced in 1/4" pieces
1/2 onion, minced
1 egg
1 Tbls. Dijon mustard
1 Tbls. Whole-grain mustard
1 Tbls. Honey Mustard
1/4 tsp. ground black pepper
Preheat oven to 375. Unroll crescent rolls, separate into 4 rectangular pieces--roll to flatten slightly and seal diagonal seams. Cut each rectangle crosswise into 3 roughly-square pieces. Place one piece in each mini-muffin cup.
Mix ham, cheese, onion, egg, mustards and pepper in a small bowl. Using a teaspoon, divide filling amongst the 24 muffin cups lined with dough. Gently fold any overlapping dough toward the center of each cup.
Bake about 18-22 minutes, or until golden brown and bubbly. Let cool about 3 minutes, then remove and serve.
Fake Crab Dip
1 - 8 oz. pkg non-fat, low-fat, or regular cream cheese, softened to room temperature
1/3 cup catsup
2 Tbls. prepared horseradish
1 - 12-16 oz. pkg surimi (imitation crab meat)
juice of 1/2 lemon
Topping:
1/3 cup catsup
2 Tbls. prepared horseradish
Beat softened cream cheese with a fork until smooth. Add catsup and horseradish and beat until pale pink. Fold in crab meat and lemon juice.
Mix remaining catsup and horseradish together, pour over the top of dip. Serve with crackers or sturdy chips.
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