I have a "hot date" . . . with my stove!

I had planned on preparing these three recipes for lunch last Saturday, but a friend convinced me to go out with her to a crafts show . . . and, to top it off,  it was snowing!  Well, didn't regret going out after all.  Bought a couple of Xmas gifts--one for me--and then we had a nice late-lunch at Red Lobster.  The next day, Sunday, had to work on documents I brought home from the office . . . so . . . all the ingredients are still waiting for me!  They said on the news this morning that it might snow again this Saturday . . . well, not planning on going anywhere other than my tiny kitchen . . . :)

Korean-Style Pork Tenderloin

1/3 cup of low sodium soy sauce
2 tbsp sugar
1 tbsp minced peeled fresh ginger
3 tbsp rice vinegar
1 tbsp dark sesame oil
1/4 tsp crushed red pepper
4 cloves of garlic, minced
1 1/2 lb pork tenderloin, trimmed of fat
Olive oil cooking spray

Combine the first 7 ingredients in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.

Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 6 minutes, browning on all sides. Place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce. Enjoy.

For the Love of Cooking
Sunday, November 2, 2008

Roasted Acorn Squash with Chili Vinaigrette

2 (1 1/2 - to 1 3/4-lb) acorn squash or sub any winter squash of similar size. if you use large squash, adjust your cooking time
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro


Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Running with Tweezers
Tuesday, October 8, 2009

Fig Cake

3 large eggs
1 cup sugar

1 cup vegetable oil

1/2 cup buttermilk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 1/2 cups fig preserves

1/2 cup applesauce

1 cup chopped pecans, toasted

Cream Cheese Frosting (see recipe below) or

Honey-Cheese Frosting (see recipe below)

Garnishes: dried figs, fresh raspberries, fresh mint sprigs

Beat first 3 ingredients at medium speed with an electric mixer until blended. Add buttermilk and vanilla; beat well.

Combine flour and next 5 ingredients; gradually add to buttermilk mixture, beating until blended. Fold in fig preserves, applesauce, and toasted pecans. (Batter will be thin.) Pour batter into 2 greased and floured 8-inch round cakepans.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.

Note: For testing purposes only, we used Braswell's Pure Fig Preserves. Coarsely chop figs, if necessary.

Yield: 1 (2-layer) cake

Southern Living, December 1999
Photo: Charles Walton; Styling: Cindy Manning Barr

Cream Cheese Frosting

1 1/2 (8-ounce) packages cream cheese, softened
5 tablespoons butter, softened

2 teaspoons vanilla extract

2 cups powdered sugar

Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed just until blended. (Do not overbeat, or frosting will be too thin.)

Yield: about 3 1/2 cups

Southern Living, December 1999

Honey-Cheese Frosting

1 1/2 (8-ounce) packages cream cheese, softened
1/3 cup butter, softened

1 1/2 tablespoons honey

2 cups sifted powdered sugar

Beat cream cheese, butter, and honey at medium speed with an electric mixer just until smooth. Gradually add powdered sugar, beating at low speed just until blended.

Yield: 3 1/2 cups

Oxmoor House, May 2001

I have a "hot date" . . . with my stove!