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Oven Roasted Plum Tomatoes
Oven Roasted Plum Tomatoes
From the Silver Palate Cookbook, slow-roasting tomatoes concentrates their sweetness and makes them the perfect addition to summertime salads, sandwiches, and pasta dishes.
INGREDIENTS
DIRECTIONS
Heat the oven to 250°. Line a baking sheet with foil and rub it with a little extra-virgin olive oil. Arrange tomatoes on it in a single layer, cut side up. Drizzle evenly with olive oil, sprinkle with sugar, and season with pepper to taste. Bake the tomatoes until they are still juicy but slightly wrinkled, about 3 hours. Transfer to a platter to let cool slightly. Just before serving, sprinkle tomatoes with sea salt and garnish, if you like, with parsley, mint, and basil.
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Herb Grilled Pork Tenderloin and Peaches
Herb Grilled Pork Tenderloin and Peaches
As you probably know, pork plays well with fruit, especially fresh peaches. Paired with spices, this Simply Recipes dish really brings together the floral notes from the herbs and the smoky goodness of the pork and peaches.
Herbes de Provence is a mixture of dried herbs typical of the Provence area of France. The mixture in this dish has chervil, basil, rosemary, tarragon, garlic, lavender, marjoram, savory, thyme and parsley. This somewhat floral herb mixture works great with the peaches and the pork. If you don’t have Herbes de Provence, you can use an Italian herb seasoning, or any favorite combination of dried herbs, salt, and pepper. Pre-blended jars of Herbs de Provence can be found in the spice section of your grocery store.
INGREDIENTS
DIRECTIONS
Coat the tenderloin with olive oil, then sprinkle with salt. Roll the tenderloin in the herbes de Provence and set aside at room temperature for 30 minutes.
Prepare your grill for high direct heat on one side, and low heat on another side. A tenderloin is thick on one end and thin on the other. You will want to cook the thinner end on the cooler side of the grill while the thicker end is on the hot part o the grill.
Grill the tenderloin until a meat thermometer inserted into the center of the thickest part reads 140°F, about 5 minutes per side. Remove and let rest while you cook the peaches.
Paint the peaches with a little olive oil and grill on high direct heat for 1-2 minutes per side, just enough to get some good grill marks.
Slice the tenderloin into 1/4-inch pieces and serve hot with the peaches. Couscous would make a nice starch to serve alongside this tasty meat dish.
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Purple Potato, Sweet Onion and Cubanelle Hash with Fried Eggs
Purple Potato, Sweet Onion and Cubanelle Hash with Fried Eggs
A great dish for a lazy weekend morning, it’s
the perfect combination of ingredients that will cure any ailment
INGREDIENTS
DIRECTIONS
Place a large non-stick skillet or cast iron skillet over medium high heat. Add about 2 tbsp olive oil. When oil is hot, add potatoes and stir occasionally until potatoes start to brown. Add kosher salt and pepper. Add onions and continue mixing occasionally until potatoes start to crisp and onions start to color. Add peppers. Reduce heat to medium. Continue cooking stirring occasionally until potatoes are crispy and tender inside, onions are caramelized and peppers are soft.
Heat a second nonstick pan to medium high. Crack egg and cook to your liking. Spoon potato mixture onto plate. Top with fried egg and garnish with chopped chives or parsley.
Drink Pairing:
Freshly squeezed orange or grapefruit juice, or a spicy Bloody Mary, would go nicely with this home-style dish.
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