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#290 - At Home in the Kitchen Home Chef Jorj Morgan shares wonderful recipes from her new cookbook, At Home in the Kitchen. For more information about Jorj and her terrific homestyle recipes, visit her website at: www.jorj.com. Marinated Pork Tenderloin Serves 6 2 whole pork tenderloins, 1 1/2 to 2 pounds total Salt and freshly ground pepper 1/4 cup soy sauce 1/2 cup olive oil 2 tablespoons honey 1/4 cup balsamic vinegar 2 cloves garlic, minced (about 1 tablespoon) 2 teaspoons grated fresh ginger 3 to 4 green onions including tops, chopped (about 1/2 cup) 2 to 4 rosemary sprigs Season the pork tenderloins with salt and pepper. In a small bowl whisk together all of the remaining ingredients except for the rosemary sprigs. Place the pork in a shallow dish. Pour the marinade over top. Place the rosemary sprigs around the pork. Cover the dish with plastic wrap and refrigerate for at least 30 minutes (or as long as several hours). Heat a grill pan on the stove top over high heat. Remove the tenderloins from the marinade and place them into the pan. Reduce the heat to medium high. Grill about 10 to 15 minutes per side for medium rare portions. Roasted Herb Potatoes Serves 6 to 8 2 large white baking potatoes, cut into strips (about 3 cups) 2 tablespoons olive oil 2 cloves garlic, minced (about 1 tablespoon) 2 tablespoons fresh chives 2 tablespoons fresh rosemary 2 tablespoons fresh thyme 1 large sweet potato, cut into strips (about 2 cups) Salt and freshly ground pepper Preheat
the oven to 400°. Wash the potatoes and slice them vertically into 1/2 inch
wedges. (You do not need to peel them.) Chop the garlic and herbs. Place the
olive oil in a shallow bowl. Toss in the potato wedges. Sprinkle the herb
mixture over the potatoes, making sure that each one is well coated. Remove the
potato wedges from the bowl and place them on a cookie sheet. Season with salt
and freshly ground pepper. Roast the potatoes for 20 to 30 minutes, turning over
at least once during the cooking time to make sure that they brown evenly. Sweet
Potato Hash Serves 4 1 large sweet potato, peeled and diced (about 2 cups) 2 large baking potatoes, peeled and diced (about 3 cups) 1/2 pound bacon, diced (about 8 to 10 slices) 1 medium onion, diced (about 1 cup) 1 green bell pepper, diced (about 1 cup) 1 tablespoon chopped fresh rosemary Salt and freshly ground pepper 1 cup cooked turkey, diced (optional) Blanch the sweet potatoes for 5 minutes. Drain and set aside. Blanch the white potatoes for 7 minutes. Drain and set aside. In a skillet cook the diced bacon until crisp. Transfer the pieces to a bowl with a slotted spoon and set aside. Cook the onion and green pepper in the bacon fat until browned. Add the potatoes to the pan and brown well. Add the bacon back to the pan and stir. Season with the fresh rosemary, salt, and freshly ground pepper. >Recipes from At Home in the Kitchen by Jorj Morgan (Cumberland House Publishing) |
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