When it comes to menu planning, Annie and I are from different schools of thought. Annie first builds a menu, then decides which ingredients she needs, and plans everything out before the actual execution of dinner. I start out first with the ingredients that I have on hand, then maybe come up with a menu, and start cooking before I completely figure out the order of execution. It frustrates Annie to no end when I am cooking, as the timing and rhythm are thrown off while I am still working out what I need to do next.
It’s insane, I know. Most times, she needs to step in and take the reins. But sometimes, SOMETIMES, the food I cook actually turns out better than expected.
This is the story of the evolution of my grilled pork tenderloin and halibut dinner.
Continue reading Evolution of Dinner: Grilled Pork Tenderloin →
I don’t eat beef that often but when I do, it’s usually grilled in some form. We had a beef tenderloin in the freezer that I took out and thawed. Then I made a chimichurri marinade based on this recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29257,00.html
I cut the beef tenderloin into 6 strips then pounded them to 1/4 inch thickness and marinated them for about 6 hours. Here they are grilling on the gasser.
They were great just chopped up and eaten on their own. It’s a really good marinade but I think the beef tenderloin didn’t need to sit for 6 hours, especially with all that vinegar.
We couldn’t finish it all that night, so I made tacos and quesadillas on another day. Here’s my taco with jack cheese and homemade salsa. Mmmm. I could have had another but I ran out of tortillas 🙁
Aloha, Nate
Tied up a beef tenderloin, then smeared with olive oil and seasoned with salt and pepper. Grilled on a hot grill, turning every few minutes until it was seared on all sides.
Made a dough using flour, salt, pepper, egg whites, and chopped parsley. Rolled the dough out flat and laid the beef in the middle. Pulled up the dough around it and crimped the edges. The dough was quite wet so had to use the extra dough to patch the holes. It went into a 400*F oven to roast.
Continue reading Beef Tenderloin in Salt Crust →
Making you hungry for the good things in life
