Mom's Newest Favorite Coleslaw

So what to do with that leftover steak fry sauce from Mare's blog? Make dressing for your bagged coleslaw mix!

I had about 1/3 cup of the sauce (sour cream, sweet chili sauce and Sriracha) left over, to that I added about 1/3 cup of mayo, 1 TBSP honey and 1 TSP cider vinegar. Whisk all together and add just enough milk to thin it out a bit.

Add about 1/2 a bag of coleslaw mix (green and purple cabbage and carrot)for this amount of sauce and toss till well coated.

We had the leftover pork roast on toasted buns with a little of Papa's BBQ sauce and this coleslaw. Really delicious with a great subtle kick!

Enjoy!

I love you guys! xo

Valentine's Dinner 2014 Dijon Crusted Pork Tenderloin

Dijon Crusted Pork Tenderloin, Marin's Steak Fries and Roasted Asparagus

I used a small 2 lb pork tenderloin rubbed it with EVOO , salt and ground pepper,  and about 1/4 cup of coarse dijon mustard, wrapped it in plastic wrap and let it sit in the fridge for an hour or so.

Preheat oven to 425 F

Mix 1 cup of panko (any  bread crumbs will do) 2 TBSP KAF Pizza Seasoning (if your bread crumbs aren't seasoned already) and 1/4 cup parmesan. 

Unwrap the roast, drizzle with boiled cider, then roll in the breadcrumb mixture, thoroughly coating it. Drizzle with EVOO before putting in oven.

Place on rack in baking sheet and bake in preheated oven for 30 minutes, check internal temp - should be 160 Deg F when done. Remove if at temp and let sit for 10 mins before slicing. It should still be pink inside.

I baked the steak fries (see Mare's blog) and roasted the asparagus (coated with EVOO, s&p and drizzled with lemon) while the pork was baking. I took Mare/Jake's sauce suggestion but mixed the ingredients all together- sour cream, sweet chili sauce and Sriracha to dip the fries in. If there is any sauce left - keep it! See my next blog :)

While these were all in the oven I carmelized some sweet onions on the stove, along with a couple of apples, cored and sliced but not peeled and served those on top of the pork.

For dessert we had Key Lime Creme Brulee (a really easy mix - you just add cream and whole milk and microwave for 6 minutes!) Dad did the carmelizing of the sugar. It was yummy!

Enjoy! I love you guys xo

Creamy Bacon Risotto

Ingredients:

½ lb	Thick Cut Bacon, coarsely chopped
1	Large Shallot, minced
¼ tsp	Fine Sea Salt
⅛ tsp	Freshly Ground Black Pepper
½ cup	Dry White Wine
1 cup	Arborio or Caraoroli Rice
4 cups	Reduced Sodium Chicken Broth
¼ cup	Grated Parmigiano Reggiano Cheese, plus more for serving
2 Tbsp	Dry Sherry
½ cup	Frozen Baby Green Peas

Directions:

Cook bacon in a large saucepan over medium heat until crisp, stirring occasionally. Transfer to paper towels to drain, leaving drippings in pan.
Add shallot, salt and pepper to drippings, then stir 2 minutes. Add rice and stir 4 minutes. Add wine and stir until liquid has evaporated. Add one ladle of broth. Cook, stirring constantly, until liquid is absorbed. Repeat with remaining broth, one ladle at a time. When rice is tender and all liquid is absorbed, add bacon, cheese and sherry. Taste and adjust seasonings if necessary. Remove from heat and gently stir in peas. Serve immediately with additional cheese.

Vietnamese Bouillabaisse

Mom's take on Jim's.......


I heated a couple tablespoons of EVOO, added a heaping teaspoon of minced garlic and about 1/2 cup of roughly chopped leeks (but you could use scallions or onion) sauteed for  a couple of minutes, then tossed in a couple handfuls of coleslaw mix (green and purple cabbage and carrot) and continued to saute for a couple more minutes before adding about 8 cups of seafood stock* (I made it a while ago and had it in the freezer)  and as much chili pepper sauce or paste depending on how much heat you want (I used about a tablespoon of Sambal Oelek chili pepper paste that I had on hand). Bring to a boil, then simmer for 30 minutes.

When ready to serve - either ladle out a couple cups of the soup (or use water) into a pan, bring to a boil and add a handful of rice noodles, cover and turn off the heat. Let them sit  3-5 minutes to al dente, stirring once to separate them. While these are softening toss  the seafood (shrimp, scallops, fish, mussels - whatever you want) into the simmering soup. It won't take long for the seafood to cook. (I would cut the shrimp in half next time. They look nice whole but it seems like you have more if they are in smaller pieces :)

 Put as much of the noodles as you want in your bowls and top with the soup. Serve with crusty roll or bread.

That's it!

Mare - please chime in here with any tips you have from watching Jim make it or when you made it yourself!


*To make the seafood stock simmer in water left over shrimp peels and mussel shells with some onion, celery and carrot for a couple of hours, then strain.

I love you guys, xo Mom