Text 29153, 100 rader
Skriven 2012-09-02 23:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: car repairs
===================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Might want to scout around for a Honda Element
 DD> everyone I know who has one would not part with it at gun point.

A co-worker has one and loves it. Being in a small town a long way
from any other ones, I am loyal to the two trustworthy and reliable
dealers here, which happen to be Ford and Toyota. I avoid GMC and
Chrysler and wouldn't buy anything else when I can't get the
warranty work done locally. (The Odyssey is an exception to the
rule, but it was already 8 years old when we picked it up for a
song.)

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Cilantro Pesto Stuffed Pork Tenderloin W/Summer Succotash
Categories: Pork, Herbs, Corn, Beans
  Servings: 4

           FOR THE PESTO:
      1 c  cilantro leaves, plus 
  1 1/2 TB chopped cilantro, divided
    1/4 c  lightly packed parsley
           leaves
      4 md cloves garlic, chopped,
           divided
      2 TB pine nuts, lightly toasted
      2 TB juice from 1 lemon
    1/4 c  grated Parmesan cheese
           Kosher salt and freshly
           ground black pepper
    1/2    cup, plus 2 tablespoons
           olive oil, divided
      1 TB water 
           FOR THE PORK:
      2 lb pork tenderloin, trimmed of
           fat
    1/2 c  shredded pepper jack cheese
           FOR THE SUCCOTASH:
      1 sm red onion, finely chopped 
           Fresh kernels from four ears
           corn 
     16 oz shelled, fresh or frozen
           edamame
      2 md tomatoes, coarsely chopped
  1 1/2 TB chopped, fresh basil
      1 TB fresh juice from 1 lime

Place 1 cup cilantro, parsley and two cloves garlic in a food
processor fitted with a metal blade. Pulse until it forms a coarse
paste. With the processor running, add the pine nuts, lemon juice,
Parmesan, 1/2 teaspoon salt and and 1/2 teaspoon pepper. Slowly
drizzle in olive oil and water. Process until smooth, stopping to
scrape pesto from the sides, if necessary. Season to taste with more
salt and pepper. Reserve half of pesto and refrigerate the rest for
later use.

Adjust oven rack to lower-middle position and preheat oven to 375 F.
Remove pork tenderloin from the refrigerator one hour before you're
ready to cook. Cut meat almost in half, lengthwise. Open meat like a
book and place between two sheets of wax paper. Using a meat mallet
or rolling pin, pound to 1/2-inch thickness. Spread with the
reserved pesto. Top with cheese. Roll up meat and secure at 1/2-inch
intervals with kitchen twine. Season with salt and pepper. Place in
roasting pan seam-side up and drizzle with 1/2 tablespoon olive oil.
Roast the pork in the oven until it reaches an internal temperature
of 145 F, about 35 minutes. Remove pork from oven, tent with foil
and allow to rest for 10 minutes.

While pork is roasting, heat remaining 1 1/2 tablespoons olive oil
in a large skillet over medium-high heat until shimmering. Add onion
and saute until slightly softened, about 4 minutes. Add corn,
edamame and remaining two cloves of garlic. Saute for three minutes
before adding tomatoes. Cook, stirring often, until tomatoes start
to break down, about two minutes more. Remove from heat. Season to
taste with salt and pepper. Add basil, remaining 1 1/2 tablespoons
cilantro and lime juice. Stir to combine.

Cut and discard string from pork. Slice meat into medallions and
serve with remaining pesto and succotash.

Jennifer Olvera of Food Lovers' Guide to Chicago.

  From: Serious Eats                    
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... In A Small Town the 7-11 is a 'round 9-6ish.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)