Yesterday being Father’s Day made it another great reason to cook a yummy meal at home! Because I try so many new recipes, my husband can never come up with his “favorite dish.” So, I just chose some recipes I’ve made before that I knew he’d like and came up with this menu:
|I followed the video I posted on Friday and folded my husband’s napkin
like the dress shirt with the bow tie!
Pork Tenderloin with Herb Glaze
1 or 2 pork tenderloin (12 to 16 ounces or so, each ) OR 6 (8-10 ounce) Pork chops
1 Tablespoon Herbs de Provence (recipe to follow)
Salt and cracked black pepper
2 Tablespoons extra virgin olive oil
1/3 cup honey
2 cloves garlic, chopped
1 small shallot, chopped
Zest and juice from 1 lemon
1 Tablespoon unsalted butter
1 Tablespoon Dijon mustard
To prepare the pork: Rub meat (tenderloin or chops) with herbs and salt and black pepper. Heat olive oil in a very large pan until smoking hot. Add the meat and sear well on all sides (if using chops sear both sides, turning once.
Mix the honey (or agave syrup), garlic, mustard, shallots, lemon juice and zest, and pinch sea salt. Pour over the meat and place in the oven and cook until meat reaches an internal temperature of 140 degrees about 15 to 20 minutes depending on the thickness of the meat.Remove meat to platter or plates. Place the pan on stove top over medium heat and bring to a boil add the butter and adjust the seasonings. Pour over sliced tenderloin or chops and serve hot. (Alternately offer the glaze at the table to allow each diner to add their own.)
I posted this salad before, but it is worthy of mentioning again, now that it’s watermelon season. This is the Colorful Watermelon Salad. It has an unusual combination of ingredients that makes for a refreshing and gorgeous addition to any meal!
Colorful Watermelon Salad
4 cups cubed watermelon
2 Cups spinach
1/2 Cup red onion, sliced
1/3 Cup Blue cheese
Almonds or cashews
To make the salad, cube up watermelon and add slices of red onion and refrigerate for 30 minutes. At serving time, add chopped greens (I used leaf lettuce). Place the mixture on a wedge of watermelon and top with blue cheese and almonds or cashews.
Alli came home this weekend and offered to bring dessert. The Strawberry Cream Pie was another great summer addition to our meal! Check it out on Southern Plate’s site.
Strawberry Cream Pie
8 ounces cream cheese, at room temp
8 ounces whipped topping (light is fine)
1/2 cup sugar or Splenda
1 cup chopped fresh strawberries
1-2 teaspoons vanilla
1 (6 ounce) graham pie crust
Strawberry preserves for garnishing, if desired
Place cream cheese, vanilla, and sugar in mixing bowl and beat with an electric mixer until light and fluffy.
Wash strawberries and remove tops. Coarsely chop with a knife before adding to mixing bowl. Beat again until well combined. Dump in whipped topping and beat until smooth and creamy, scraping down sides as needed. Note: There will be lumps from strawberries and that is fine.
Spoon into pie crust. Cover and refrigerate for several hours before serving or wrap well in foil and freeze for up to one month.
To garnish (if desired): Spoon some strawberry preserves into a microwave safe cup and heat for about 45 seconds until just warm. Stir vigorously until it is syrup consistency and spoon a little over each slice.
You can freeze this pie for a month. So, here’s a great do-ahead dessert!
What did you do for Father’s Day? Did you make up any special recipes?
From my parsonage kitchen,