Wednesday, April 27, 2016

Smoked Paprika rubbed Pork Tenderloin and the Fall

So I am home now, well mostly home.  I have two little trips left and then nothing until fall.  Yahoo!

I do have to tell one old story.  I can tell it now, because I came clean to my husband and I didn't want him to read it here first. (He surprises me, I think he isn't paying attention, and then he says something about what I've posted, or a word I spelt wrong (Ha!  I totally did that on purpose because it will drive him nuts) and I realize I do need to be careful with what I say about him here!)

So, I was home the beginning of April for 2 1/2 days.  One of those days I went into work.  It had just snowed in Fairbanks, so everything was covered with this beautiful white cover.  I drove to work and it was the first day my handicapped sticker was expired since my hip replacement, so I parked up the hill like everyone else and carefully walked down the hill.  I was cautious because of the snow.  Well, I made it down the parking lot hill just fine, stepped onto the sidewalk all full of myself and my new hip, and I fell down, flat on my butt.  

I sat there for just a moment, wiggled my toes, checked for pain, blood, or a dislocated hip and finding none of the above I got up and waddled my wet pant into work.  I didn't cry until I was at my desk and the door was closed.  Thank goodness nothing happened.  I wasn't hurt and I wasn't even sore the next day, just had damp pants for the morning. 

Well, the snow is gone now, the trees are budding and spring is really here.  I'm working out in the yard and we are going glamping in the COW (condo on wheels) most weekends.  During the week, I try to plan things to cook on the grill, so Dave does most of the fewer dishes!  We had this and it was delicious!

Oil your grill before you try this at home.

Make sure your grill is good and hot and the tomatoes won't stick as much.

Finished sauce.  This is also good on chicken.

Smoked Paprika rubbed Pork Tenderloin with Fire Roasted Tomato Sauce

8 ripe plum tomatoes, stems removed
1 jalapeño chile pepper stem removed
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped red onion
1/4 cup tightly packed fresh cilantro leaves
1 Tbsp. fresh lime juice
2 tsp. minced garlic
kosher salt
freshly ground black pepper

1 tsp. smoked paprika
1 tsp. dark brown sugar
1 tsp. kosher salt
1/2 tsp. chile powder
1/2 tsp. freshly ground black pepper
1/4 tsp. ground allspice

2 pork tenderloins, about 1 pound each

To Make Sauce:
Grill the tomatoes and jalapeño over direct high heat until blackened and blistered in spots, turning as needed.  The tomatoes will take 4-6 minutes and the pepper will jalapeño will take about 2-3 minutes.  Put the tomatoes and the jalapeño in a food processor along with the remaining sauce ingredients, and process until smooth.  Transfer the sauce to a medium saucepan and bring to a boil  Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5-10 minutes, stirring occasionally.

To Make Rub:
In a small bowl, mix the rub ingredients with your fingertips.

Trim any excess fat and silver skin from the tenderloins.  Allow to stand at room temperature for 20-30 minutes before grilling.  Lightly brush olive oil over tenderloins and sprinkle the smoked paprika mixture over and rub into the meat.

Grill over direct medium heat until the pork is barely pink in the center, 15-20 minutes, turning every 5 minutes.  Remove from the grill and let rest for 3-5 minutes before slicing.  Serve warm with the sauce.

2 years ago:   Sangaria and Stitches
3 years ago:   Grilled Flank Steak with Balsamic Onions and the Birds
4 years ago:   Anita's Green Drink and Throwing Sausages at my Mother-In-Law

Sunday, April 3, 2016

Six Sisters Peanut Butter Chocolate bars

I was home last weekend for a total of 23 hours.  Just long enough to sleep, let Dave do my laundry, and make these bars.

I did have to run to work, it was a Sunday, so I needed my fob to get in.  We moved into these new offices about a year ago and I was given weekend access because of my travel schedule.  I needed to leave paperwork from one trip and pick up paper work for the next trip, so off I went.

I searched the house for my fob.  I couldn't find it.  I searched through all the purses in my closet (yes, I have 8...don't judge), I searched the pockets of my coats, I searched the extra keys on the key holder.  I found one fob attached to some extra keys, so I took it.  I called the kids and I called Dave to see if they knew where my office fob was, they didn't.  I mentioned I found one attached to some keys, turns out that was my son's fob to get into his gym.

I had to get into my office, so I drove to the building and called the "to get in after hours" number on the door.  Luckily, there is always someone in our building; he went through the security protocol and came to the door to let me in.  I apologized for making him come to the door to let me in and said I "forgot" my fob.  He walked me to the door of our suite and used his CARD to open that too.  We don't have fobs, we have cards (fobs were from the last job I had, 3 years ago!), and mine was neatly tucked into a safe place in my wallet.  I was embarrassed and relieved all at the same time.  I went to my office, unlocked it with my key, dropped one set of paperwork and grabbed the new paperwork and was off.

I had to make a thank you for the guy who opened the door to the building for me.  He did have to stop what he was doing and let me in for no reason.  I owe him.  I'll be gone for 3 weeks before I get home for a couple days before I leave again.  I'll be home and in the office on a Friday, I won't need weekend access.  But if I ever do again, I won't forget that I have a card now.
Peanut Butter Chocolate Bars
Six Sisters blog

1 cup granulated sugar
1 cup brown sugar, firmly packed
1 cup butter, softened
1 tsp. vanilla
2 eggs
2.5 cups peanut butter, divided
2 cups old fashioned oatmeal
2 cups flour
1 tsp. baking soda
1 tsp. salt

1/2 cup butter
1/4 cup milk
2 tsp. vanilla
3 Tbsp. cocoa
2-3 cups confectioners sugar

Heat oven to 350°F.

In medium bowl mix granulated sugar and brown sugar with the butter butter,  add vanilla, eggs, and 1 cup peanut butter, stir to combine.  Mix oatmeal, flour, baking soda and salt.  Add to the sugar mixture and stir well.

Spread mixture in a jelly roll pan (18"x 13").  Bake for 15 minutes until golden brown.  While hot, spread the rest of the peanut butter over the top by putting spoonful over the top and letting it soften and melt before spreading in an even layer.  Cool completely.

While bars are cooling, mix all the ingredients for the frosting with a mixer.  Spread frosting  over top  of peanut butter and cut into 48 bars.

1 year ago:    Grilled Flank Steak with Apricots and Almonds
2 years ago:  Lessons from the Road: If it is broke, leave it at home
3 years ago:  Beer Braised Pork Loin with Warm Red Cabbage
4 years ago:  French Onion Soup and Leaving Lily at the Vet.

April 3, 2016   Sunrise 6:57 am  Sunset 8:52 pm   Temp.  H 45/ L 25°F