Sweet and Savory Grilled Cabbage
Ingredients:
½ head cabbage
¼ cup olive oil
Salt and pepper to taste
For dressing:
1 tablespoon fresh chopped chives
1 tablespoon fresh chopped tarragon
¼ cup rice wine vinegar
1 tablespoon whole grain mustard
2 tablespoons olive oil
1 tablespoon water
3 tablespoons raw honey
Salt and pepper to taste
Directions:
-
Preheat grill on medium heat to 450 degrees F.
-
Cut cabbage into 4 wedges leaving the heart intact.
-
Drizzle with ¼ cup olive oil and lightly salt and pepper
-
Combine all remaining ingredients to make the dressing.
-
Grill cabbage to obtain a nice light char and your desired texture.
-
Place cabbage on a serving platter and drizzle with dressing.
Apple Cider Braised Pork Tenderloin
Ingredients:
1 pork tenderloin
Salt and pepper to taste
2 tablespoons butter
1 large shallot, minced
1 ½ cups apple cider
2 sprigs fresh rosemary
¾ cup dried apples
Directions:
-
Lightly season all sides of tenderloin with salt and pepper.
-
In a skillet (preferably cast iron) over medium high heat, lightly saute shallots in butter until translucent.
-
Place tenderloin in skillet and brown on all sides.
-
Add all remaining ingredients and bring to a simmer.
-
Reduce heat to low, cover and continue to simmer for about half an hour (Minimum internal temperature is 145 degrees. Do not exceed 160 degrees).
-
Allow pork loin to rest ten minutes before carving.
Pumpkin Pudding
Ingredients:
1 ¾ cups whole milk
1 large egg
6 tablespoons sugar
2 tablespoons cornstarch
½ cup pumpkin puree (preferably fresh but canned will do)
Seed from 1 vanilla bean or 1 teaspoon of extract
¼ teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger powder
1/8 teaspoon salt
For garnish: whipped cream and toasted pecans
Directions:
-
Whisk together milk and egg.
-
Combine sugar and cornstarch in a sauce pan and gradually add milk and egg mixture while whisking constantly over medium heat.
-
Bring to a boil and cook for one minute, stirring constantly. Remove from heat.
-
In a separate mixing bowl combine remaining ingredients and mix well.
-
Slowly incorporate pumpkin mixture into milk mixture while whisking constantly.
-
Place over low heat for 3 minutes or until thoroughly heated, stirring constantly (do not boil).
-
Divide into 4 servings and chill in refrigerator completely.
-
Garnish with whipped cream and toasted pecans.