Marinade for Grilled Pork Tenderloin - prepared by Donna
Use this for Pork or Chicken.
1 cup dried blueberries
2 tablespoons frozen orange juice concentrate
2 tablespoons soy sauce
2 tablespoons brown sugar (Splenda if you are sugar-free)
2 tablespoons lime juice
1 tablespoon minced garlic
1 tablespoon red chile paste
1 tablespoon minced ginger (optional)
1 tablespoon chopped fresh mint
Combine all ingredients in a zip lock bag. Add meat and
marinate for up to 3 days.
I doubled this recipe and did not use ginger for the tenderloin
that I fixed yesterday.
Then I grilled the tenderloin. 3 minutes on each side. Then let
it sit, covered for probably an hour until everyone all
arrived. You only need to let it sit for about 10-15 minutes
before slicing. Yum! :)
Blackberry Sauce for Pork Tenderloin - prepared by Donna
1 1/2 cups blackberries
1 tablespoon butter
1/2 cup minced onion
1/2 cup Cabernet or other dry red wine
1 tablespoon lemon juice
3-4 tablespoons blackberry jam
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Blend or food process blackberries. Strain through a fine mesh
strainer. Set aside.
Heat butter over med. low heat. Add onions & saute until
tender. Add the red wine & lemon juice. Bring to a boil, lower
heat & simmer until reduced by about 1/2. Combine the strained
blackberry pulp, jam, salt & pepper to the reduced wine
mixture. Bring to a boil. Reduce heat & simmer for 5 minutes.
Portobello Mushrooms with Brie and Raspberry Chipotle Sauce
- prepared by Heather
Whole Portobello Mushrooms
Raspberry Chipotle Glaze (store bought or recipe below)
Liberally drizzle olive oil in a large skillet, rinse mushrooms and remove stems. Sprinkle with salt. Simmer with a lid for 30-45 min until mushrooms are cooked through. Turn up the heat to medium as needed to finish cooking mushrooms through. Slice brie and cook until brie is melted. Brush on the Raspberry Chipotle sauce over the brie. (see recipe below). Raspberry Chipotle Glaze
1 tablesoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
For the Glaze: In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
Collard Greens with Walnuts and Blackberry Vinaigrette
- prepared by Heather
1 Tbsp red wine vinegar
1 Tsp dijon mustard
Salt and pepper
1 cup blackberries mashed (strained optional)
1 bunch of collard greens
1/4 small yellow onion, sliced
1 cup of chopped walnuts to taste
Fresh shaved parmesan cheese
In a small bowl, combine the vinegar with the mustard. Mash blackberries to a liquid pulp. Straining out the seeds is optional. Add blackberries and 2 tablespoons of olive oil to mixture and season with salt and pepper. Add 1/2 Tsp more mustard as preferred / to taste. Add walnuts.
Rinse and cut stems off collard greens and cut leaves into pieces. Boil greens for 5-7 minutes.
In a large skillet, heat 1 tablespoon of olive oil until shimmering. Add the onion rings, season with salt and pepper and cook over high heat until richly browned, about 2 minutes per side. Add the collard greens to the onions and saute them.
Pour walnuts / vinaigrette over the greens, mix well. Shave parmesan on top. Let sit and allow flavors to settle.
Wild Blueberry Pie with Almond Crumble Topping
- prepared by LeslieBest-Ever Pie Crust dough disks Notes: I used regular (not wild) frozen blueberrys. I also mixed in 1/2 cup sliced almonds to
the crumble topping, just before baking. I don't like overly sweet desserts, and only used 1/2 cup plus 2 TBSP sugar for filling. Also, too much sugar drowns out the natural taste of the blueberrys. Very important to cover pie with foil at that high temperature, or it WILL burn.
3/4 cup plus 2 tablespoons (or more) sugar
1/4 cup cornstarch
7 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or regular blueberries (do not thaw)
2 tablespoons fresh lemon juice
2/3 cup unbleached all purpose flour
4 ounces marzipan or almond paste, broken into 1/3-inch pieces (about 3/4 cup loosely packed)
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon salt
Whipped cream or ice cream
Roll out pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Turn crust edges under and crimp decoratively, forming crust edge 1/4 inch above sides of pie dish. Refrigerate while preparing filling and topping.
Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls.
Combine first 4 ingredients in processor; blend until mixture begins to clump together. Transfer to bowl; chill 30 minutes. Position rack in bottom third of oven and preheat to 400°F. Spread blueberry filling evenly in unbaked crust. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool completely.
DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.
Serve pie with whipped cream or ice cream.
Read More http://www.epicurious.com/recipes/food/views/Wild-Blueberry-Pie-with-Almond-Crumble-Topping-238822#ixzz0s1UPzeeo