What Are You Eating?

Ah, punctuation, one of the modern era's lost skills.
 
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Happy Kentucky Derby everyone…going full Kentuckian today, starting with Benedictine spread, which is a Kentucky staple since the early 1900’s
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Pimento cheese deviled eggs…IMG_6202.jpeg
Cheese grits and corn pudding…
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Skillet corn bread…IMG_6203.jpeg
Cocktail of Churchill Downs…

After a couple of these, I’m making mini ham & cheese sliders with apricot mustard
 
If the TV is an LG smart, it will have it's own "channels". There is a channel, Majordomo.TV, with David Chang and Chris Ying doing test cooking and demos. Interesting with an occasional "F" bomb with Chris and a scattering of humor. I know those are professionals by the way they chop onions. If there was an attempt on my part, I'd have missing fingers....
 
Made a duck confit risotto for Mom and my sister, washed it down with a nice Chianti...
Family time back at the homestead was very enjoyable tonight.
 
Zak said:
I just bought a couple pork tenderloins. Could @Brute or @Gary Knowels give me a pork tenderloin 101? This version above in the cast iron looks great!
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Super lean, sear it quickly then finish in a 300 ° oven. I pull at 135-140 degrees internal, it'll carry up to 145. Rest and slice. I don't love long marinades/brines, it can get a little hammy. Pretty versatile to what it pairs with but all classic pork flavor combos are great.
 
Gary Knowels said:
Super lean, sear it quickly then finish in a 300 ° oven. I pull at 135-140 degrees internal, it'll carry up to 145. Rest and slice. I don't love long marinades/brines, it can get a little hammy. Pretty versatile to what it pairs with but all classic pork flavor combos are great.
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Thanks! I'll report back.
 
Gary Knowels said:
Super lean, sear it quickly then finish in a 300 ° oven. I pull at 135-140 degrees internal, it'll carry up to 145. Rest and slice. I don't love long marinades/brines, it can get a little hammy. Pretty versatile to what it pairs with but all classic pork flavor combos are great.
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I do it exactly the same way…after searing three sides in high smoke oil like grapeseed or avocado, while it’s on it’s fourth side throw a knob of butter, sprig of thyme and a crushed garlic clove in pan, tilt and baste the tenderloin just before finishing in oven…thermopen is your friend …let rest 10 minutes before cutting
 
Prawns sauteed in garlic oil, garlic, lemon zest, butter, parsley, white wine,IMG_0920.jpg capers and fennel,
Pasta is a gluten free Tagliatelle (corn and rice flour) from Trader Joe's. Better half is gluten free, me, not, but this pasta is very good. Not mushy or tasteless.

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Brute said:
I do it exactly the same way…after searing three sides in high smoke oil like grapeseed or avocado, while it’s on it’s fourth side throw a knob of butter, sprig of thyme and a crushed garlic clove in pan, tilt and baste the tenderloin just before finishing in oven…thermopen is your friend …let rest 10 minutes before cutting
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Thank you!
 
Thanks guys. Batching it again while doing year 3 of the homestead renovations. (Last week was interior demo week)

The pork tenderloin tips will come in handy. Think I'll pair it with .. well, not sure yet.
 
JudyM said:
If the TV is an LG smart, it will have it's own "channels". There is a channel, Majordomo.TV, with David Chang and Chris Ying doing test cooking and demos. Interesting with an occasional "F" bomb with Chris and a scattering of humor. I know those are professionals by the way they chop onions. If there was an attempt on my part, I'd have missing fingers....
Click to expand...
I've always been a big fan of David Chang ever since I ate in his first restaurant in the East Village...Momofuku Noodle Bar. I was bummed when his Majordomo restaurant in Las Vegas closed after C19...
 
Brute said:
I do it exactly the same way…after searing three sides in high smoke oil like grapeseed or avocado, while it’s on it’s fourth side throw a knob of butter, sprig of thyme and a crushed garlic clove in pan, tilt and baste the tenderloin just before finishing in oven…thermopen is your friend …let rest 10 minutes before cutting
Click to expand...
Thanks, @Gary Knowels and @Brute ! It was good! I wish I used a splatter screen😉

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I didn't even realize that they come two to a package! I'm going to slice the other one into rounds, pound them thin, then bread and fry them.
 
Brute said:
I've always been a big fan of David Chang ever since I ate in his first restaurant in the East Village...Momofuku Noodle Bar. I was bummed when his Majordomo restaurant in Las Vegas closed after C19...
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I am a fan of both, they are very entertaining, and I do learn watching them cook.
 
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