October 2005
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Day October 22, 2005

Entries 2 Total

Whiskey and Honey-Marinated Pork Tenderloin

Oct 22, ’05

Adapted from a cooksrecipes.com recipe using bourbon

Ingredients:
2-pound pork tenderloin
1/2 cup extra virgin olive oil
1/4 cup whiskey
1/4 cup sherry vinegar
1/4 cup soy sauce
half an onion, chopped
2 tbsps honey
4 cloves of garlic, crushed and minced
2 tbsps ginger, crushed and minced
2 tbsps fresh sage, chopped
1/4 tsp paprika
salt and pepper

1. Combine oil, whiskey, vinegar, soy sauce, onion, honey, garlic, ginger and sage in a bowl. Mix well. Put the tenderloins in a dish and pour the marinade over. Cover and marinate in the refrigerator overnight, turning the meat several times.
2. When ready to cook, preheat oven to 450°. Remove meat from the refrigerator and let stand at room temperature for 1 hour. Remove from marinade, pat dry; season with salt, pepper and paprika. Reserve the marinade.
3. In a deep skillet, brown both sides of tenderloin in hot oil. Place in a rack and roast in the oven about 15 minutes per pound, basting 2 or 3 times during roasting with the reserved marinade. Let the roast stand on a carving board lightly covered with foil for 20 minutes before slicing. Serve warm or cold.

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Roasted Butternut Squash Soup with Pancetta and Sage

Oct 22, ’05

Adapted from a Gourmet Magazine recipe using kabocha squash

Ingredients:
1 butternut squash, halved and seeded
1 cup vegetable oil
20 whole fresh sage leaves plus, 1 1/2 tsps chopped fresh sage
1/4 pound sliced pancetta, coarsely chopped
1 large onion, chopped
2 garlic cloves, minced
3 1/2 cups chicken broth
3 1/2 cups water
1 tbsp red wine vinegar
salt, pepper, olive oil

1. Preheat oven to 400° and roast squash, cut sides down, in an oiled roasting pan in middle of oven until tender, about 1 hour. Set aside to cool. When cool enough to handle, scrape flesh from skin.
2. Fry sage leaves while squash roasts. Heat vegetable oil in a deep saucepan and fry sage leaves in 3 batches until crisp, about 3 to 5 seconds. Transfer leaves with a slotted spoon to paper towels to drain.
3. Cook pancetta in a 4-quart heavy pot over moderate heat, stirring, until browned. Transfer pancetta with slotted spoon to paper towels to drain. Add olive oil to pancetta fat remaining in pot, then cook onion, stirring, until softened. Stir in garlic and chopped sage and cook, stirring, until fragrant, about 1 minute. Add squash, broth, and water and simmer 20 minutes to blend flavors.
4. Purée soup in batches in a blender, transferring to a bowl. Return soup to pot and reheat. If necessary, thin to desired consistency with water. Stir in vinegar and salt and pepper, to taste. Serve sprinkled with pancetta and fried sage leaves.

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