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Fruit Smoothies
Cured Salmon is great for entertaining ... Curing is a no-cook method in which you draw out excess moisture using salt and sugar, and add flavor using herbs.
Time/Servings
Cooking Concepts: braisingTime: 30-40 minutes
Serves: 3-4
Ingredients
- [all ingredients pix]
- 7 oz dry spaghetti [pix] [info]
- 2 T Olive Oil [pix] [info]
- 6 bacon slices, chopped [pix] [info]
- 2 egg yolks [pix] [info]
- 1 1/4 oz parmesan cheese [pix] [info]
- 4 T cream [pix] [info]
- salt and pepper to taste
- 2 T parsley, chopped [pix] [info]
Tools
- 2 Sauce Pans
- Colander [info]
- Wooden Spoon
- Bowl
- Spoon
Directions
- Peel and slice garlic.
- Pierce tenderloin at even spacing (as shown).
- Insert garlic slices into holes in the tenderloin.
- Thinly coat tenderloin with olive oil.
- Pre-heat pan and remaining olive oil (Medium/High Heat).
- Brown (braise) pork tenderloin on all sides (10-12 minutes).
- Pour in wine and cover with the lid “gapped” to allow venting.
- Reduce heat to low, cook an additional 10-15 minutes.
- Once wine has evaporated to ½ of its volume, pour in milk.
- Keep heat on low and cover pan with the lid “gapped” to allow venting.
- Cook for an additional 10-15 minutes.
- Once liquid has evaporated to 2/3-3/4, you are ready to serve.
- Slice on bias, add au jus (pan juices), garnish and serve.
Search
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The ingredients area is 200px and the directions area is 270px wide.
We still need the bottom navagation.
All of the "pix" links will open into the same popup window and the "info" links will each open to a new/blank window or if the amount of content of all of the info links is small, the info links can open to a popup window. The "info" links do not currently link to anything.
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