"Barney" Pasta

My wife made a statement to me regarding pasta and rice earlier today.  She complained about our "American" pasta and rice dishes being average or boring and used for nothing more than a filler on our plates.  INSPIRATION HIT ME!  I started digging through the refrigerator and found a head of cabbage, some fresh peas and mushrooms.  Needless to say the stove was turned on and I began a quest and came up with what I am calling "Barney" Pasta, named after the children's television dinosaur.  And yes, just like Barney, the dish has green and purple.

MY INGREDIENTS:
1/2 yellow onion
1/2 head red cabbage
1 cup peas (hulled)
4 cloves garlic, pressed
8-10 button mushrooms
salt
pepper
butter
olive oil
16 oz pk. egg noodles

MY METHOD:

I chopped a red cabbage head in half and removed the core, then chopped one half into 1/2 pieces.  I then took 9 nice sized button mushrooms, washed and stemmed them and cut these into small sliced, chopped and diced 1/2 a yellow onion and pressed 4 cloves of garlic.  I ended up having about a cup of fresh peas after hulling so that is what I used.

Prepare the noodles per your package instructions.

In a large sautee pan melt 2 tbsp butter and add about 2 tbsp olive oil and bring to a nice, hot temp.  Add your onions and sautee until tender, then drop in your cabbage and garlic and sautee for about 15 minutes, also add in 2 more tbsp butter and a dash of olive oil.  Season with as much salt and pepper as you like.  I used about 1 tbsp salt and 15 grinds of pepper.  Now add your mushrooms and sautee on a medium heat for about 10 more minutes.  Now the final step in your DINOSAUR creation, add your peas and cook for an additional 5-7 minutes.  Season with salt and pepper to your taste.

Strain your pasta and return it to the pot you boiled it in.  Add your vegetable mix from the sautee pan and fold in until mixed well.  Once again taste (with a clean spoon of course) and season to your liking.

MMMMMM GOOD, I LOVE YOU, LOL.

Stuffed Pork Tenderloin

Well, this one came after a 2 day 34 hour work marathon.  But as promised, here's a fantastic stuffed pork tenderloin recipe.

We had this one with a rice pilaf side and a garden salad.  OUTSTANDING.  With the leftovers I usually make a simple sandwich to take to the office.  Cold, this dish makes a very tasty snack.

MY INGREDIENTS:
1/12 lb boneless pork tenderloin
1/2 yellow onion chopped
3 tbs butter (NOT MARGARINE)
3/4 cup bread crumbs (I have taken to making my own using a french or italian loaf but canned will work fine)
2 tsp dry or 1/4 cup chopped parsley
1/4 tsp sage
1/4 tsp rosemary
1/2 tsp salt (UNLESS you are using seasoned bread crumbs, then delete the salt)
1/4 tsp fresh ground pepper (Get a pepper mill folks if you don't already have one)
1 lg. egg
2 strips bacon
cooking twine (cotton twine works fine too)

MY METHOD:
Wash the pork loin roast and then slice it lengthwise approx 3/4 of the way through.  Spread the tenderloin out on your cutting board and pound it a bit with your meat "pounder" tenderizer.  Then set aside in the fridge.

Drop your butter and onions into a small sautee pan and sautee them until tender or clarified.  Add the bread crumbs and sautee until nicely browned (do not BURN).  Take the pan from the fire and add in your spices and egg, mix well.  I usually mix this with my hand to make sure I get a really good blend (Yes, I wash before I do this, lol).

Remove the tenderloin from the fridge and place it on a foiled cookie sheet or baking pan, spread it out flat.  Spread your bread crumb mixture approx 1/2" over the top of your tenderloin, leaving just a 1/4' or so at the edges.  Place a generous amount of string under your tenderloin approx. 1/2" from each end and two more near the center, evenly spaced (see photos).From one end, roll the tenderloin into a cylinder shape.  Roll slowly making sure to keep your stuffing well distributed.  NOTE:  This is not very hard so do not be intimidated.  When you have the roll looking as you would like it place your bacon lengthwise over the top.  This step adds the needed fat to keep your tenderloin moist and prevents scorching of the top.  It also adds great flavor.  Now tie your strings sight around your creation (see photo).  Snip off the ends of the string.

Preheat Oven to 350 degrees.

Bake your tenderloin for 50-75 minutes until it is beautiful golden brown.  Meat temp should be around 160-165 degrees when done.  DO NOT OVER COOK or your work will be a dry mess.  NOTE:  Meat thermometer is a necessary tool, get one, they are cheap at all department stores.  When done, remove from the oven and left stand (rest) for 5-7 minutes.  Then slice in the same direction you tied it (see photos).

You're gonna love it !!