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Main Dishes
Pork Tenderloin with Roasted Garlic Mayonnaise
1
5
12 oz. Pork Tenderlointlets
tbsp. olive oil
½
½
¼
1
tsp. salt
tsp. pepper
cup romano or parmesan cheese
cup parsley
1
½
Whole Garlic, Medium Head
cup mayonnaise
1. Preheat oven to 325°. In long mixing dish or pan combine
parsley, salt, pepper and cheese. Coat pork tenderloin with oil
on all sides and cover with the parsley mixture.
2. Place in baking dish with 4 tbsp. of oil and bake uncovered
for about 45 minutes to an hour. Also, take the first layer of
skin off the garlic bulb and cut off the pointed top. Place in
small baking dish with 2 tsp. of olive oil and bake for 45
minutes.
3. After 45 minutes let garlic cool and squeeze out the garlic
like toothpaste. With the fork tines, press the garlic down.
Mix with the mayonnaise well.
4
. Remove pork from oven and let cool for 10 minutes. Cut into
slices and serve two to each plate with a teaspoon of garlic mayonnaise
on the side or on top of them. Garnish with some parsley.
Chicken Marsala
1 skinless, boneless chicken breast
1 teaspoon shallot, diced fine
1/2 teaspoon garlic, crushed
4 whole mushrooms, sliced
salt and pepper, to taste
1/2 cup marsala wine
1/2 cup beef demi?glace
In a hot pan, saute the sliced chicken breast in a small spoon of butter or
olive oil. When the chicken is cooked, add the chopped shallots, garlic and
sliced mushrooms. Stir in about 1/2 cup marsala wine and 1/2 cup demi?glace.
Let the sauce reduce until it's nice and creamy by stirring the mixture.
Taste it, add salt or pepper, and serve.
Scallops Provencal
2
1
1
1
1
1
1
1
1
1
teaspoons olive oil
pound sea scallops
/2 cup thinly sliced onion, separated into rings
garlic clove, minced
cup diced regular or plum tomatoes
/4 cup chopped ripe olives
tablespoon dried basil
/4 teaspoon dried thyme
/8 teaspoon salt
/8 teaspoon freshly ground pepper
3
6
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