Breaded Pork Tenderloin Sandwich

Posted by johngl

Back in the olden days, when I was in my late teens and lived in Des Moines, IA, there were these two drive-in style places that had just awesome breaded pork tenderloin sandwiches.  The first, a little place called Millie’s, where I had my very first one, and the other, George the Chili King, which was close to where I lived. George‘s has been in the same spot since 1952.  Sadly, Millie’s went away many years ago.

Anyway, both of these eateries served up crispy breaded ‘loins that actually had meat in them.  Lots of other places had what they called a pork tenderloin, but it was really breading with a sliver of meat in the middle.

Here’s my version:

breaded pork tenderloin
Breaded Pork Tenderloin with Brown Mustard, Ketchup, and Dill Pickles, on Toasted Challah Bread

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Hatch Chile Pepper Pork Burger with Serrano Ham

Posted by johngl

Back on the 4th of July holiday, when my good friend BigDMcC and I participated in our very own paella fest, he brought over a type of pepper seasoning I had never experienced before: Piment d’Espelette. That seasoning just did wonders with the pork he used in his paella.

Since we are still on our burger crusade, I thought, why not?

Pork burger with Serrano Ham and Hatch Chile peppers

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Beer-delaise and Philly-Style Cheese Flank Steak

Posted by johngl

I had some left-over flank steak.  I had a lot of beef stock in the fridge. I had some habanero cheddar cheese. I had one bottle of beer on the wall. The most glorious spousal unit had her Cheez Whiz.  Oddly, we even had some buns.

Beer-delaise Philly-Style Cheese Steak
Grilled Flank Steak Sandwich.  That stuff up front is the beer-delaise sauce

So what’s all this hooey about beer-delaise?
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Grilled USDA Prime Ribeye with Swiss Chard

Posted by johngl

It prime grilling season here in Central Texas — the temps are still down in the low 80s making the weather simply perfect.  For you folks above the Mason-Dixon line, use this information to prepare for your 4th of July parties. If you get some Swiss Chard growing in a starter pot, you’ll have some to harvest by then.

Prime Ribeye and Swiss Chard
Grilled USDA Prime Beef Ribeye Steak, Garden-Fresh Sautéed Swiss Chard and Shallots with a Baked Potato

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Grilled Beef Tournedos and Asparagus with Duck Yolk Hollandaise

Posted by johngl

Duck eggs are a real treat for me, so when I have some on hand, I tend to go a little nuts.  Given the results of yesterday’s breakfast, I was looking for recipes where I could substitute duck eggs.

I’m also conducting an experiment with wet aging beef.  Since I am a hard-core dry aging fan, this is quite a test.

So, why not combine the two?

wet-aged beef with asparagus and hollandaise
Grilled 14-Day Wet-Aged Tournedos with Asparagus and Duck Egg Hollandaise

This worked out pretty well.

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Prosciutto Panini

Posted by johngl

Yesterday, as I was writing my post on some wonderful dinner snacks, a recipe for a twist on a BLT just popped into mind.  So, this morning, off to the Sunset Valley Farmers Market we went for the lettuce and tomato portions of the “BLT”.

I wound up getting radish sprouts instead of lettuce, and found some tasty fresh tomatoes, which is really pretty cool for this time of year.

the prosciutto panini
Prosciutto di San Daniela, Smoked Mozzarella, Radish Sprouts, Tomato, and Spicy Garlic Dill Pickle Panini

By the time we got home from the Market, it was time for lunch. How convenient!

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Brioche Crusted Rack of Pork

Posted by johngl

Easter is apparently the time of year where Rack of Pork becomes the dinner of choice.  I rarely see it any other time of the year.  Consequently, when I saw them whilst checking out the beef tenderloins, I picked one up.

These are kinda cool looking and the preparation is really pretty simple:

Roasted Rack of Pork with Quinoa and a Bacon Gastrique
Sliced Rack of Pork served with Quinoa and a Bacon Gastrique

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Pan Seared Tenderloin of Beef (Tournedos)

Posted by johngl

Every once in a while, I get really lazy and just want something simple for dinner.  Since I picked up a whole beef tenderloin last Wednesday, it seemed like a tenderloin tournedo was the answer.  Paired with a baked potato, it is hard to beat.

beef tournedo with a baked potato, butter, crème fraîche, and chives
Pan Seared Beef Tournedo with Baked Potato, Crème Fraîche, Butter, and Fresh Chives

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Ground Ribeye Burgers

Posted by johngl

I like hamburgers. I mean, I really like them. When I was a kid (back when dirt was first forming in central Iowa), while all the other youngsters were yearning for those ultra-thin fast food 25 pennies a pop things from the golden arches supper club, my parents forced me to eat ground beef that my dad made up from all the steak trimmings at the butcher shop where he toiled in freezing cold temperatures to feed and clothe his offspring. Those burgers were at least a half-inch thick, juicy and flavorful, with a chewy crust. It was truly awful.

They looked a lot like this:

Seared in cast iron

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