msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,966
Chicken alá king over rice and green beans.
Change of plans for the veggie for the French pork tenderloin. The tenderloin is always wonderful, but......
The veggies were the star, thanks to inspiration.
I sauteed sliced shallots in butter along with sliced rings of mini colored peppers till semi tender and added a diced roma tomato with some frozen grilled corn and diced zucchini squash with a teaspoon of BTB ham flavor to the mix along with some Penzey's Arizona Dreaming seasonings, adding salt to the mix. It was cooked till just crisp tender, and delicious!
I'm thawing the last three bratwurst links I made a couple weeks ago, along with a pint of frozen sauerkraut. Will simmer them in beer with homemade grainy mustard, thyme and caraway seeds, then brown the brats under the broiler. I think I'll use up the last eight baby gold potatoes I have, since they're starting to sprout - brown in butter and oil, then sprinkle with something from the spice cabinet to finish.
That veggie dish sounds delicious!
K-L, what are pork tenderloins your "French way"? I've been spying them in the meat counter for a while, looking for inspiration.
Glad to hear! Happy you enjoyed it....CG - the sweetness of the grapes was really nice with the rest of the dinner.