Friday, January 23, 2009

Runako Designs - Hostess with the Mostess Recipes

Well, its a new year everyone and that means more new recipes from Chef Hall of the Bull and Bear Club. He's cooking it up heavy on the top floor and he's sharing his treats with us. Super Bowl is just around the corner and while I asked for some quick recipes to share, Chef Hall must not realize that quick in my book means 15 minutes or less!! So for a quick Super Bowl recipe, why not check out Cooking at home with Vicki's blog for a quick delicious Chili Bowl recipe. Click her blog link to the left, make sure you let her know how yours turned out.

Now for those of you on the riskier side, Chef Hall has recommended a mouth full:

Roasted Pork Tenderloin with Sonoma Valley Cauliflower

Pork Tenderloin
Trimmed pork tenderloin 1
Garlic salt 2 tsp
Olive oil ½ c
Marinate over night in plastic covered container
Roast in a 475 oven for 20 min on a roasting rack if possible
Let meat rest for 10 mins before slicing

Sonoma Valley Cauliflower
Cauliflower ½ head
Spinach ½ cups
Bacon 2 tbsp
Asparagus 4 spears
Tomatoes ½ diced
Shallots 2 tbsp
Red wine ¼ cup reduced Sonoma Red if possible
Cream 2 tbsp
Salt and pepper to taste
In a medium pot filled halfway with water boil with a tsp of salt. Cut floret from head of cauliflower place in boiling water and boil for 7mins drain into a container with ice to stop the cooking process. Dice raw bacon a cook in hot skillet until crisp, remove and place on paper towels. Asparagus, tomato, shallots diced into medium pieces, spinach julienne into strips. In the skillet used to cook the bacon sauté all ingredients except for spinach add last, add cream and reduced red wine then season to taste..
Serve along with roasted pork tenderloin

Note: Reducing is the process of boiling stock or liquid by half the beginning amount

Sounds yummy, let me know how it turns out!


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