Pecan-Stuffed Pork Tenderloin with Fig Glaze

Here we go again — Mardi Gras season in Louisiana just finished this week. This brings up many memories of visits to New Orleans during the weeks of Mardi Gras season to take in all the parades and other festivities. It also brings recollections of traditional French and Creole restaurants in this city as we often ate a fancy dinner at an up-scale restaurant during these trips. “Pecan-Stuffed Pork Tenderloin with Fig Glaze” is an elegant entree fitting for a Mardi Gras buffet or party. The recipe originates with the venerable New Orleans restauranteer, Ralph Brennan. His creation of stuffed roast pork tenderloin with fig glaze is an absolutely delicious way to prepare a pork roast and also feature southern figs. It is a quintessential New Orleans recipe. The pork roast medallions fit perfectly into a Mardi Gras themed event. Really, it can be served any time of the year. Here’s my rendition of the recipe.

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It’s a Wrap — Kale and Chicken Burritos with Instant Pot Sous Vide

Do you want to add some kale to your diet? We all know that kale is full of nutritonal value, but how do you incorporate it into meals. These “Kale and Chicken Burrito Wraps” are absoutely delicious and make a very tasty and nutritious way to accomplish this goal. My chicken breast is tender because I used an Instant Pot set on Sous Vide mode to cook the lean breasts. I added a tangy dressing to the kale which, actually, makes a pretty good salad by itself. This burrito wrap makes a healthy and tasty lunch. I could eat this every day.

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Easy Cook: Best Ever Homemade Pizza

It is “Super Bowl Sunday.” And this one-in-a year football game calls for pizza. I have always enjoyed making homemade pizza and this recipe may be my favorite pizza creations. It is incredibly easy to make and our taste testers decided that it tastes better than any “pizza in a box.” The flavors and ingredients are balanced — you can taste the toppings and not just the pizza crust. Best of all, you can customize the ingredients to each person’s preferences. The recipe is quick–taking about 5 minutes to make the pizza and 10 minutes to bake. Compare that to the time to get a pizza delivered from a pizza restaurant on “Super Bowl Sunday.” To make this “efficient” pizza, I used several convenience products. “Simple” was my objective. Here’s my “way too much” pepperoni pizza.

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Let’s Cook Something New: Charred Broccolini with Garlic

So, you don’t like broccoli? How about giving broccolini a try. This vegetable looks alot like broccoli but is sweeter, more tender and milder in flavor. Rather than one large head, there are many smaller florets on a long stem. You eat both the florets and the stems. Broccolini is a hybrid of traditiional broccoli and Chinese kale. This new vegetable variety was developed by a Japanese seed company and introduced into the market in 1998. Those folks got it right. Broccolini has the same nutrient-rich value as broccoli but is much easier on the palate. I purchased several small seedlings via mail order catalog from the Burpee Seed Co. this fall and just harvested my broccolini shoots. I simply cooked them in olive oil and garlic. The dish is delicious.

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