Smoked paprika and garlic rubbed pork tenderloin topped with roasted red pepper & red pepper pesto. Courtesy of Chef Ellie. Yum!
Red Pepper Pesto
3 medium red peppers
2 cloves garlic
Salt & Pepper to taste
1: Pre-heat cast iron grill pan in oven at 425 F.
2: Remove stems and seed from peppers. Cut into quarters.
3: Place peppers in pan and drizzle with olive oil. Roast in oven until peppers are soft.
4: Crush garlic cloves. Snip herbs with sharp scissors.
5: Add all ingredients to food processor and pulse to desired texture. I like mine slightly chunky. No cast iron grill pan? Use a cookie tray or other oven safe pan but do not pre-heat.
Quite a crowd at Winter Beer Fest 2013 this weekend!
What are your favorite recipes that call for beer?
Joe and I had an amazing dinner cooked by our good friend Mike tonight! Spinach stuffed pork tenderloin topped with shrimp, roasted red skin potatoes, fresh salad from his lovely lady Emma, the best butternut squash soup I’ve ever had with squash and apple topping AND the kicker… BACON JAM. Yes, bacon jam, made with tomatoes and caramelized onions. Topped the tenderloin with it for this meal but Emma said she’s been eating it on toast and I can’t say I blame her. I will be trying my hand at this soon.
Deciding between a few things for my next recipe post:
Dill Pickle Soup
These are so easy and insanely good.
Try dipping the dates in a balsamic mustard sauce. Just blend mustard, a little honey or maple syrup and some balsamic vinegar for a unique taste that compliments the sweet and salty combo of the dates and bacon.
**The photo used is a found image from an internet search. I have made these a few times, but never took a picture of my own.