Friday night dinner, December 3, 2025

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medtran49

Master Chef
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Pork tenderloin with a wet rub of dijon and whole grain German mustard, with a bit of caraway and celery seeds, garlic and onion powders, and paprika, seared, then roasted. Started caramelizing some onions before I seared the tenderloin, put them in the bottom of the roasting dish, then while tenderloin was resting, added the rest of the wet rub and a bit of cream to the roasting dish and it went back in the oven. Browned butter with sage spatzle and rotkohl from the freezer.

20250103_181612.jpg
 
I was thinking of making fridge soup, but I pooped out when I had taken all the veg out of the fridge that looked like it would be a good idea to use. I was standing in front of the stove and just didn't want to get out the large pot that I usually use when I make soup, and I was hungry. So, I made myself a sandwich of wholewheat toast, lettuce, and wagyu roast beef (I buy it cooked and sliced). I also noticed an open can of dolmades, so had a couple of those to go with the sandwich. I will probably want something else later. I enjoyed that with a glass of milk.

2025-01-03 Wagyu roast beef and lettuce on wholewheat toast and dolmades.jpg
 
I'd been saving the sauce that comes with the Stouffer's Swedish meatballs, and tonight I attempted to make my own meatballs. It was an easy recipe and the sauce was still delicious after thawing, but I wasn't happy with the meatballs. They had the texture of meatloaf and were chewy, like noodles. I'll eat them, of course, but it looks like I need another meatball recipe.
 
I pan-fried some pork tenderloin medallions, seasoned and roasted some yukon gold cubes and steamed some carrots. Didn't know what els to do with all that so we ate it for dinner.
Pork tenderloin is beginning to sound like a theme around here. i had it yesterday and I have another half that I will probably cook tomorrow.
 
@taxlady that's too funny, after the first 2 posts I started to think the same thing! Of course :rolleyes: by the 3rd one it proved me wrong. But I do believe Pork is on the rise!

Supper here turned out to be some Calamari Salt & Pepper Sticks right out of the freezer. As per usual going out this afternoon pre-emptied any attempt of mine to make a respectable supper.
 
I had bought some frozen Swedish Meatballs and some Prime Rib Meatballs. Don't like either - will eat them eventually but was looking for a few cheat meals without all the prep.
I guess, like you RR, I'll have to go back to making my own. :(
Make up a bunch, freeze individually or par cook in the oven, freeze, then bag and portion. When I make our Italian meatballs, I make a bunch since lots of fresh herbs go in them and might as well use the fresh stuff up, par cook in the oven, then portion and freeze. I make a big batch of sauce and do the same since the meatballs need to finish by cooking in the sauce for 15-20 minutes.

I've found that using the fresh herbs plus a panade with fresh bread pieces or crumbs gives me a nice tender meatball. Then par cooking in the oven gets rid of most of the grease so it doesn't get in your sauce.
 
@medtran49 I totally agree, it's how I've usually done it.
Really don't remember ever having purchased premade meatballs before except once I was conned by advertising to try some with Christmas time hype. A chef well known in Quebec with his own brand. I'd made lots of his recipes and they've all been good so I bought. Nope, blech, like RR says, solid, rubbery that alone ruins the taste.

I have several wonderful recipes - I now have a bit more space in the freezer so I shouldn't lose them. Guess it's time to get going on some.

Pork and Ricotta Meatballs with a Parmesan Broth (Seasons and Suppers) Fantastic with or without the soup.
Another favourite Giant Meatballs, fun for the kids also a sauce I like goes with is the Tomato Fennel Sauce.
Chef John's Ricotta Meatballs also fantastic - haven't actually compared ingredients with S&S's but probably similar.

Plus a bunch of others I've never even made. 😏
 
Interestingly, @dragnlaw , there was a hot moment some years back when the Giant Meatball was a thing in fine dining. One preposterous big ball lazing in a bath of sugo and hatted with a large basil leaf.
My executive chef wanted to put a version on the menu but (thankfully) the GM vetoed it.
I can see how it would be great fun for kids, but half a kilo of minced beef rolled into a ball in a tomato sauce and served as haute cuisine is just pretentious.
 
I can see how it would be great fun for kids, but half a kilo of minced beef rolled into a ball in a tomato sauce and served as haute cuisine is just pretentious.
LOL absolutely!
This recipe to serve 6 (maybe 8, guess it depends on the size of the eaters, LOL) is using 1/2 k of minced beef and 1//2 k of minced pork, along with 2 cups cubed bread, etc, etc. this is divided into 12 meatballs - so I think a lot more acceptable size for a family meal.
Even 12 meatballs is not haute cuisine.
 
That sounds completely reasonable. I always use 1/2 & 1/2 pork and beef too. Perhaps strangely, I always make mine with a whole-wheat spaghetti that I make. I really only make the whole wheat version for this dish.
 
Our local Italian market uses an equal mix of veal, beef, and pork, though they had added a chicken instead of pork option last time we were there.

Craig mentioned yesterday he wanted to make our version of banh mi, which uses pork meatballs and either bread or a lettuce wrap.
 
I feel that the very best Vietnamese baguette available is essential to a great banh mi. The amount of times I have been served any old kind of baguette is disappointing. You really need that crispy crust and soft interior to carry your beautiful filling.
 
I feel that the very best Vietnamese baguette available is essential to a great banh mi. The amount of times I have been served any old kind of baguette is disappointing. You really need that crispy crust and soft interior to carry your beautiful filling.
Oh, I prefer the bread, but the lettuce wrap, butter variety, isn't bad and a heck of a lot healthier!
 
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