olive oil – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Tue, 16 Mar 2021 18:53:07 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 olive oil – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 ST. PATRICK’S DAY SUPPER: Corned Beef & Cabbage with Guinness Stout Jus and Horseradish Whipped Cream, and Irish Soda Bread http://aubreyabouttown.com/recipe/st-patricks-day-supper-corned-beef-cabbage-with-guinness-stout-jus-and-horseradish-whipped-cream-and-irish-soda-bread/ http://aubreyabouttown.com/recipe/st-patricks-day-supper-corned-beef-cabbage-with-guinness-stout-jus-and-horseradish-whipped-cream-and-irish-soda-bread/#respond Tue, 16 Mar 2021 18:53:01 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3687 The only thing Irish about the Corned Beef & Cabbage is the Guinness & potatoes…a strictly Irish-American phenomenon; but we love it, and nothing graces the St. Patrick’s Day table more.

Corned Beef & Cabbage with Guinness Stout Jus and Horseradish Whipped Cream, and Irish Soda Bread
The rich Guinness jus (juice), is full of rich, silky, and umami notes, and when served piping hot, enriches the meat to a new level. Topped with tangy horseradish whipped cream takes it even further!
Servings8 people
Prep Time30 mins
Cook Time1-1/2 hours
Ingredients
Horseradish Whipped Cream
Corned Beef & Cabbage with Guinness Stout Jus
Irish Soda Bread
Instructions
Prepare the Horseradish Whipped Cream:
  1. Line a medium-size sieve or strainer with 2-layers of paper towels or cheesecloth. Set over a bowl, being sure the sieve doesn’t touch the bottom of the bowl. Set aside.
  2. In the bowl of a stand mixer, fitted with the whisk attachment, mix together: heavy whipping cream, hot sauce, granulated garlic, white pepper, and salt.
  3. Turn mixer on HIGH, and whip cream mixture until firm peaks form, and the whipped cream can hold its shape, about 1-1/2 to 2 mins.
  4. Turn mixer off and add horseradish. Mix on HIGH for 10 seconds to combine.
  5. Remove whisk and bowl from mixer. With a rubber spatula, clean off whisk, and scrape the bottom & sides of the bowl, folding to combine.
  6. Spoon the horseradish whipped cream into the lined sieve or strainer. Refrigerate until ready to use. Excess liquid with strain into the bowl, and the cream will thicken into a rich mousse-like consistency. Change the soaked paper towel if preparing an hour or longer before serving. This can be done a day in advance. Once the liquid has drained, the Horseradish Whipped Cream can be transferred to an airtight container, and will keep refrigerated for up to 3 days.
Part One: Prepare the Corned Beef & Cabbage with Guinness Stout Jus
  1. Preheat oven to 325 degrees.
  2. Remove corned beef from packaging, set aside seasoning packet, if included.
  3. Rinse the meat well to remove the packing brine liquid.
  4. In a bowl large-enough to accommodate the corned beef, fill with cool water, and soak meat for 30 minutes. Repeat again with clean water for another 30 minute soak.
  5. Pat the meat dry with a clean kitchen or tea towel. Season both sides with 1/2 tsp ground black pepper.
  6. Heat a large Dutch Oven or stock pot over MED-HIGH heat. Add olive oil.
  7. Carefully place the corned beef into the hot pot, fat-side down. Brown in oil for 4 mins.
  8. Flip meat over, and brown for an additional 3 mins.
  9. Remove meat from pot, and transfer to a plate. Set aside.
  10. Carefully pour-out the grease from the pot, leaving 1 tbsp in the pot. Return pot to heat and deglaze the pan with 1 ounce of Irish whiskey, using a wooden spoon to scrape up any brown bits (fond) from the bottom.
  11. Stir in the Guinness Stout, 2 cups chicken stock, and 1 cup water. Bring to a simmer.
  12. Carefully add the corned beef to the Guinness mixture. Bring up to a simmer, cover with a lid, and simmer over MED-HIGH heat for 10 mins.
  13. Transfer the covered pot to the oven, and continue to cook for 1-1/2 hours.
Meanwhile: Prep the Vegetables
  1. Remove any wilted and leaves from the cabbage, rinse and pat dry.
  2. From top to bottom, slice cabbage in half. With your knife, cut a “V” into the core of each half to remove. Slice each halves into four wedges. Set aside.
  3. Rinse the baby Yukon potatoes, pat dry. Set aside.
  4. Rinse carrots. With a vegetable peeler, peel carrots, then slice at an angle into 1-1/2 inch long pieces. Set aside.
Prepare the Irish Soda Bread: When the Corned Beef is at 40 Minutes
  1. With the Corned Beef still in the oven, increase oven temperature to 350 degrees.
  2. In a medium-size bowl, whisk together: flour, buttermilk powder (if using fresh buttermilk, omit powder), sugar, baking powder, baking soda, and salt. Whisk well to combine baking powder and soda for an even rise.
  3. With a pastry blender, or with two forks (or in a food processor), cut cubed chilled butter into flour mixture until it resembles course meal.
  4. In a small bowl, beat two eggs, measure out 1 tbsp of the beaten egg and set aside to brush the top with later.
  5. Mix remaining beaten egg into the 1-1/2 cups water (or buttermilk, if using) until just combined.
  6. Add water-egg mixture to flour mixture. Stir with a wooden spoon until just combined, being sure to lift the spoon from the bottom of the dough to reach all of the dry ingredients. Mix until just combined.
  7. Transfer dough to a floured work surface, and gently knead by hand for 15 seconds. The dough will be sticky, so dust your hands with flour, and use a pastry scraper to work the dough quickly.
  8. Roll dough into a ball, drop into greased dish.
  9. Cut a 1-inch deep cross (X) across the top of the loaf.
  10. Gently brush the reserved tablespoon of beaten egg evenly atop the crossed loaf.
  11. Scoot the pot of corned beef to the side, and place the Irish Soda Bread aside it in the 360 degree oven.
  12. Bake the Irish Soda Bread for 50 mins. The corned beef and the bread will be ready to come out of the oven at the same time.
  13. Carefully remove the bread from the oven to a cooling rack. Allow to cool in the baking dish for 10 mins, then remove loaf to the cooling rack to cool completely.
Part Two: Finish Preparing the Corned Beef & Cabbage with Guinness Stout Jus
  1. With thick pot holders, CAREFULLY remove the hot pot of corned beef from oven, and set on the stove.
  2. With tongs or a long meat fork, carefully transfer the corned beef to a plate. Cover with aluminum foil, and set aside.
  3. Turn stove on to MED-HIGH, and bring the pot of the Guinness juices (jus) to a simmer. There should be about 1-1/2 to 2-inches of liquid. If necessary, add more water, or more Guinness or stock to reach that level of liquid.
  4. Add potatoes to the simmering Guinness jus, cover, and cook 10 mins.
  5. Add carrots to potatoes, being sure the carrots are nestled in the jus. Cover, and simmer 10 mins longer.
  6. In a single line, nestle cabbage wedges, (the point of the wedge down) atop to potatoes & carrots. Cover with a lid, and allow the cabbage to steam over the other vegetables for 10 mins more. (The cabbage should still be bright green.)
  7. Immediately remove from heat, and set aside while the corned beef is carved.
  8. With a sharp carving knife, cut away the fat from the top of the meat. Discard.
  9. Carve the corned beef against the grain of the meat into 1/4 inch thin slices. In a fan fashion, lay out slices down the center of a serving platter, garnish with a couple wedges of cabbage and a couple potatoes & carrots to denote corned beef & cabbage.
  10. Serve the remaining cabbage in a vegetable serving dish, garnish with chopped parsley.
  11. With a slotted spoon, spoon the potatoes & carrots into another serving dish, pour the melted butter over the top, give a quick toss, and top with minced chives.
  12. Pour the hot Guinness jus into a gravy boat or a small pitcher.
  13. Serve the Corned Beef and Cabbage topped with hot Guinness jus.
  14. Spoon the Horseradish Whipped Cream into a sauce boat, and serve on the side.
  15. Serve the Irish Soda Bread with sweet butter, topped with sea salt. Serves 8
Recipe Notes

]]> http://aubreyabouttown.com/recipe/st-patricks-day-supper-corned-beef-cabbage-with-guinness-stout-jus-and-horseradish-whipped-cream-and-irish-soda-bread/feed/ 0 3687 Ham-Bone Split Pea Soup http://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/ http://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/#respond Tue, 01 Dec 2020 01:55:03 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3229 Always a staple for the week following Thanksgiving or Easter, this cozy and nostalgic classic is a must for that leftover holiday ham. But no need to wait for the ham, a large smokey ham hock does the trick just fine!

Ham-Bone Split Pea Soup
A rich, cozy, and nostalgic repurposing of that left-over Easter & Thanksgiving spiral-cut ham bone. This recipe uses the bone from a 7-pound half ham, just double the recipe if using a full/whole ham. You didn’t have a ham?... A large split smoked ham hock is a fabulous substitution. This recipe makes about 2-1/2 quarts.
Servings2-1/2 quarts
Prep Time10 mins
Cook Time2 hours
Ingredients
Ham-Bone Broth
Ham-Bone Split Pea Soup
Instructions
To Prepare Ham-Bone Broth
  1. From the bone of a half ham, cut off any good ham, leaving ham scrapes attached to the bone. Cube the good ham, and set aside for later; you should have 2 cups ham.
  2. To a stockpot , add olive oil, onions, crushed garlic, ham bone, and bay leaves.
  3. Heat over MED heat until onions begin to turn translucent, occasionally stirring.
  4. Add chicken stock and water, and (stirring occasionally) continue to simmer over MED heat for 1 hour, or until liquids reduces to 8 cups.
  5. With a sieve or kitchen strainer, strain onions, garlic, ham bone & meat scraps, and bay leaves from broth. Reserve broth. Recipe should yield 8 cups of broth; if shy, adjust with water to yield 8 cups (2 quarts).
To Prepare Ham-Bone Split Pea Soup
  1. To a stockpot, add dried split peas, ham-bone broth, thyme and bay leaf.
  2. Simmer over MED heat for 1 hour, until the split peas have softened, and begun to break apart - and the liquid has reduced by a third.
  3. Add 2 cups water, carrots and celery, and 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer over MED heat 20 minutes longer until the carrots have softened, and can be easily smashed in between your fingers, and the soup has thickened. Add a bit more water, if a thinner consistency is desired.
  4. To serve, garnish top of soup with remaining cubed ham, and minced chives, if desired.
Recipe Notes

In addition to cubed ham, try topping your HAM-BONE SPLIT PEA SOUP with a dollop of sour cream, bacon bits, scallions, or cheddar. 

]]> http://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/feed/ 0 3229 Aubrey’s ‘San Francisco Style’ Barbary Coast Sourdough & Oyster Stuffing http://aubreyabouttown.com/recipe/aubreys-san-francisco-style-barbary-coast-sourdough-oyster-stuffing/ http://aubreyabouttown.com/recipe/aubreys-san-francisco-style-barbary-coast-sourdough-oyster-stuffing/#respond Wed, 25 Nov 2020 05:26:52 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3196 As a native San Franciscan, I’m proud of the local delicacies that the San Francisco Bay Area has to offer. From the best Chinese food, Dungeness crab, Pacific Ocean oysters, and of course, sourdough bread, just to name a few. And this stuffing highlights two of these local delights wonderfully

The “Barbary Coast” was a nine block area of San Francisco, in-between the Financial District, Jackson Square, and North Beach neighborhoods, and was centered on a three-block stretch of Pacific Street (now Pacific Avenue), between Montgomery and Stockton Streets, and my residence is right-smack in the middle! Known to be a colorful neighborhood, full of jazz clubs, gambling, and lawlessness, I couldn’t think of a better name…so my “Barbary Coast Sourdough & Oyster Stuffing” was born, and I’ve been serving it for years, and I’m delighted to share it with you.

Aubrey’s ‘San Francisco Style’ Barbary Coast Sourdough & Oyster Stuffing
This recipe is also delicious with lump crabmeat as an addition or substitution for oysters.
Servings15-20 servings
Prep Time20 mins
Cook Time45 mins
Passive Time1 hour
Ingredients
Instructions
  1. Preheat oven to 360 degrees.
  2. Cut the sliced sourdough bread into 1/2 inch cubes by stacking three slices of bread at a time and slicing lengthwise, then across.
  3. Place cubed bread onto two 1/2 sheet pans, drizzle with olive oil, and toss to coat.
  4. Bake for 10 minutes.
  5. Rotate sheet pans, toss bread cubes, and bake for an additional 10 minutes or until lightly golden in colour, and crisp.
  6. Remove from oven, and allow to cool in the pans completely - giving them a toss now and then.
  7. Transfer toasted bread cubes to a very large bowl, add chopped parsley. Set aside.
  8. Heat a large skillet on MED-HIGH, add cubed bacon.
  9. Render fat from bacon, until bacon is just cooked and is golden brown.
  10. Drain, all but 2 tablespoons of the bacon fat.
  11. Add chopped onions and chopped celery to the cooked bacon and reserved bacon fat, sauté until onions turn translucent.
  12. To the onion-bacon mixture, add dried & fresh sage, dried & fresh thyme, ground black pepper, chicken bouillon, granulated garlic, and salt. Mic to combine.
  13. Add the chicken stock, dried cranberries, and dried apricots.
  14. Turn heat down to MED and allow to simmer 15 minutes, or until the dried cranberries plump up.
  15. Add 8 ounces butter, stir until butter has melted.
  16. Remove oysters from packing liquid (oyster liquor), and pat to dry with paper towels - patting off as much moisture as possible. Add oyster liquor to the chicken stock mixture.
  17. Salt & pepper the oysters with the 1/4 tsps of salt & pepper. Dredge seasoned oysters in all-purpose flour to evenly coat, shaking off any excess.
  18. Preheat a small skillet to MED-HIGH heat.
  19. Add olive oil, then oysters, being sure they’re spaced apart.
  20. Brown oysters for 2 minutes per side, or until they just begin to turn golden brown. Transfer to a plate to cool enough to handle (5 mins).
  21. Select 2 or 3 nice oysters, set aside for garnish. Rough chop remaining oysters. Set aside.
  22. Slowly mix chicken stock mixture into toasted bread cubes, fold in until the bread cubes have absorbed the stock.
  23. Cover bowl of stuffing with plastic wrap or aluminum foil, and allow to rest 10 minutes to absorb completely.
  24. Fold in chopped oysters.
  25. Butter the bottom and sides of a large casserole dish or a 13”x9”x2” pan. Evenly distribute stuffing in buttered casserole dish, cover with foil - poking one vent hole in top. The stuffing can be kept this way for two up to two days prior to the next step.
  26. In a 325 degree oven, bake stuffing for 20 minutes. The top should begin to brown.
  27. Garnish with additional whole sage leaves (as pictured) or parsley sprigs, and with the reserved oyster in the middle to denote the oyster stuffing.
  28. Serves 15.
]]> http://aubreyabouttown.com/recipe/aubreys-san-francisco-style-barbary-coast-sourdough-oyster-stuffing/feed/ 0 3196 Salisbury Steak with Mushroom Gravy http://aubreyabouttown.com/recipe/salisbury-steak-with-mushroom-gravy/ http://aubreyabouttown.com/recipe/salisbury-steak-with-mushroom-gravy/#respond Sat, 10 Oct 2020 23:07:48 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2797 Invented in the late 19th century by Civil War physician, James H. Salisbury, as a means to incorporate a meat-rich diet for soldiers on the battlefield, this American original soon became a family classic that is still a favorite today. 

Salisbury Steak with Mushroom Gravy
Servings4 Servings
Prep Time10 mins
Cook Time40 mins
Ingredients
Steak Patties
Mushroom Gravy
Instructions
To Prepare Steak Patties
  1. On the course grate of a box grater over a large bowl, grate one small onion.
  2. Add ground beef, minced parsley, garlic paste, kosher salt, dried thyme, and 1/2 tsp ground black pepper.
  3. With clean hands, knead beef mixture until well-combined. (About 2 mins)
  4. Form beef mixture into four 5-inch long, 3/4 inch thick oval shaped patties. (For smaller family-style or luncheon size, form eight 4-inch, 1/2 inch thick patties. See notes for alternative)
  5. Season patties with the remaining 1 tsp ground black pepper.
  6. Set patties on a plate, cover with plastic wrap, and refrigerate 1 hour.
  7. Heat a large skillet over MED-HIGH heat, add olive oil.
  8. Brown Steak Patties 2 minutes per side, or until a rich chestnut-brown crust forms, and fond (tasty brown bits) has formed at the bottom of the skillet.
  9. Remove patties and transfer to a plate, move on to Prepare Mushroom Gravy.
To Prepare Mushroom Gravy
  1. To the hot skillet, add the olive oil, then the sliced onions and mushrooms. Allow the onions to sweat.
  2. With a wooden spoon, scrape the bottom of the skillet to release the fond.
  3. Add brandy, and continue to scrape the bottom of skillet until all of the fond has melted from the surface.
  4. Add demi-glace (or the alternative found in the Notes below), water, Worcestershire, and ground black pepper.
  5. Adjust heat to MEDIUM. Allow to simmer for 20 minutes, or until the gravy coats the back of the wooden spoon.
  6. Add the juices that formed on the bottom of the plate from the Steak Patties.
  7. Nestle the browned Steak Patties in to the Mushroom Gravy, simmer (uncovered) 12 minutes or until sauce has thickened to the desired consistency.
  8. Serve over mashed potatoes, buttered parsley egg noodles, or buttered spätzle. Serves 4.
Recipe Notes

As an easy-to-find alternative to demi-glace, use two 24 gram packets of brown gravy mix, plus 1 cup water, plus two 10oz cans of Campbell’s Beef Consommé.

To feed a crowd or the little ones, in Step 4, form beef mixture into 48 1-inch meatballs, continue as directed. Serve over Buttered Parsley Egg Noodles.

 

]]> http://aubreyabouttown.com/recipe/salisbury-steak-with-mushroom-gravy/feed/ 0 2797 Summer Cooking: Firehouse Chili http://aubreyabouttown.com/recipe/summer-cooking-firehouse-chili/ http://aubreyabouttown.com/recipe/summer-cooking-firehouse-chili/#respond Sat, 20 Jun 2020 05:21:01 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2752 A combination of chopped chuck roast & ground beef makes for a meaty base with chunky bites of steak. 

Firehouse Chili
Servings6 servings
Prep Time5 mins
Cook Time150 mins
Ingredients
Instructions
  1. In a 6-quart stock pot, heat olive oil over MED-HIGH heat. Add ground beef (or chopped chuck), sauté to brown.
  2. Add chopped onions and minced garlic, cook just until onions become semi-transparent.
  3. Stir in chili powder, paprika, granulated garlic, black pepper, cumin, and salt.
  4. Mix in canned tomato & green chili (with juice) and hot coffee. Lower heat to MED-LOW, stirring occasionally, gently simmer for 1-1/2 hours.
  5. Stir in cooked pinto beans (with liquids). Stirring occasionally, continue to simmer on MED-LOW for 1 hour.
  6. Add masa, simmer 10 minutes longer to thicken.
  7. Taste for salt.
  8. Serve with cornbread or saltine crackers. Top with minced onion & shredded cheddar cheese if desired. Serves 6.
]]> http://aubreyabouttown.com/recipe/summer-cooking-firehouse-chili/feed/ 0 2752 Classic Sides: Roasted Garlic Mashed Potatoes http://aubreyabouttown.com/recipe/classic-sides-roasted-garlic-mashed-potatoes/ http://aubreyabouttown.com/recipe/classic-sides-roasted-garlic-mashed-potatoes/#respond Thu, 11 Jun 2020 06:50:26 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2736 A quintessential side to prime rib roasts, this classic is the perfect accompaniment to roast chicken, turkey, steaks & chops, and a favorite of mine for braised short rib. 

Roasted Garlic Mashed Potatoes
Servings4-6 servings
Prep Time10 mins
Cook Time35 mins
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut the top thirds from the heads of garlic to expose the inner cloves.
  3. Drizzle olive olive over garlic heads, sprinkle with 1/2 tsp kosher salt.
  4. Roast in preheated 350 degrees oven for 30 minutes, or until golden brown, basting with the olive oil collected in the bottom of the baking dish every so often.
  5. Remove from oven. Allowing to cool completely. Continue to spoon the oil over garlic until most has absorbed into the heads of garlic. Cool completely.
  6. From the roots, gently squeeze roasted garlic cloves & oil from the garlic heads into a small bowl.
  7. Add 1/2 tsp kosher salt.
  8. With the back of a fork, smash roasted garlic with oil until it’s the consistency of smashed banana.
  9. Melt butter in a microwave oven for 40 seconds or in a small saucepan over low-heat.
  10. Add melted butter to smashed garlic, blend until combined. It should be smooth with some bits of garlic. Set aside
  11. In a 4 quart saucepan, cover peeled & cubed (1/2 inch cubes) potatoes with water. Add 1 tbsp kosher salt.
  12. Bring to a gentle boil over MED-HIGH heat. Continue to boil for 15-20 minutes or until a fork effortlessly breaks apart potato.
  13. Strain immediately.
  14. Transfer back to pot, and allow to sit uncovered for 3 minutes to dry the potatoes further.
  15. Heat heavy whipping cream in a microwave oven for 50-60 seconds or in a small saucepan over low-heat until very hot but not boiling.
  16. Transfer cooked potatoes to a large mixing bowl.
  17. Add 1/4 cup hot heavy whipping cream.
  18. Mash with a potato masher to break apart potato.
  19. Add roasted garlic butter and remaining 1/4 cup hot cream.
  20. Whisk until smooth or desired consistency
  21. Cover bowl with plastic wrap, place over a hot bain-marie (water bath) to keep hot until ready to serve. Serves 4-6.
]]> http://aubreyabouttown.com/recipe/classic-sides-roasted-garlic-mashed-potatoes/feed/ 0 2736 Honey-Glazed Pork Tenderloin http://aubreyabouttown.com/recipe/honey-glazed-pork-tenderloin/ http://aubreyabouttown.com/recipe/honey-glazed-pork-tenderloin/#respond Fri, 05 Jun 2020 09:45:07 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2709 The Honey-Glaze is marvelous on baked or grilled chicken, grilled double-cut pork loin chops or baby back ribs.

Honey-Glazed Pork Tenderloin with Ethiopian Ginger Rice & steamed asparagus

Honey-Glazed Pork Tenderloin
Ethiopian Ginger Rice pairs beautifully with the Honey-Glazed Pork Tenderloin.
Ingredients
Instructions
  1. Preheat oven to 325.
  2. Rinse and pat dry pork tenderloin.
  3. Tuck and fold the flap onto itself, (the narrowest end of the tenderloin) securing it with kitchen twine.
  4. And continue trussing every two inches, with a total of 5 ties, making the tenderloin even in width.
  5. Rub to generously coat pork tenderloin with 1 tbsp olive oil, season with 1/2 tsp kosher salt. Set aside.
  6. In a small bowl, combine honey, soy sauce, grated garlic & shallots, (or granulated onion) and black pepper. Mix well, set aside.
  7. In a oven-safe skillet, over MED-HIGH heat, heat remaining 2 tbsp olive oil until it slightly smokes.
  8. Add pork tenderloin to skillet, gently rotating it with tongs, lightly browning all sides (about 3 mins total).
  9. Transfer skillet to preheated 350 degree oven, with a pastry brush, brush tenderloin generously with half of the prepared honey glaze and roast 10 minutes. Brush on remaining glaze, roast 5 minutes, repeat brushing tenderloin with glaze from the pan, roasting for 5 minutes between brushings for a total of 20 minutes.
  10. Remove from oven, transfer pork tenderloin to a plate, cover with aluminum foil, and allow to rest for 6 minutes.
  11. Meanwhile, carefully transfer skillet to the stove, add 1/4 cup water, scraping bottom of skillet to lift any caramelized glaze, reduce glaze for 3 minutes to thicken.
  12. Slice Honey-Glazed Pork Tenderloin at an angle into 1/2 inch slices.
  13. Serve honey glaze on the side. Serves 4.
]]> http://aubreyabouttown.com/recipe/honey-glazed-pork-tenderloin/feed/ 0 2709 Ethiopian Ginger Rice http://aubreyabouttown.com/recipe/ethiopian-ginger-rice/ http://aubreyabouttown.com/recipe/ethiopian-ginger-rice/#respond Fri, 05 Jun 2020 08:46:06 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2701

Ethiopian Ginger Rice
This recipe evokes fond childhood memories. A beautifully savory rice, with a punch of warm and soothing ginger with elegant simplicity that pairs wonderfully with roasted chicken or pork.
Ingredients
Instructions
  1. Rinse and slightly peel one large finger of ginger, about the size of your thumb.
  2. Grate ginger on a microplane or box grater. Reserve the last part of the stub, mince coarsely. Set both minced and grated ginger aside.
  3. In a large skillet over MED-HIGH heat, melt butter with olive oil.
  4. Add rice, stir to coat.
  5. Stirring frequently, toast rice until opaque and almond in colour.
  6. Stir in water; chicken bouillon, and grated ginger.
  7. Bring just to a boil, cover with lid, and turn heat down to LOW.
  8. Steam covered on LOW 20 mins. Remove from heat. Let sit 5 minutes.
  9. Lightly fluff with fork. Serves 4 as a side.
]]> http://aubreyabouttown.com/recipe/ethiopian-ginger-rice/feed/ 0 2701 Chili-Encrusted Pork Fillet http://aubreyabouttown.com/recipe/chili-encrusted-pork-fillet/ http://aubreyabouttown.com/recipe/chili-encrusted-pork-fillet/#respond Wed, 27 May 2020 06:44:04 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2640 Succulent South-Western flavor, a hint of heat in every tender bite. Delicious accompanied by beans or Onion Rice, as seen in featured photo.

  • Step 3: Tuck, fold, and tie the flap
  • Step 4: Continue trussing every two inches
  • Step 5: Combine spices
  • Step 7: Press chili rub mixture
  • Step 10: Roast pork tenderloin
Chili-Encrusted Pork Fillet
Servings2 servings
Prep Time10 mins
Cook Time20 mins
Passive Time20 mins
Ingredients
Instructions
  1. Preheat oven to 325.
  2. Rinse and pat dry pork tenderloin.
  3. Tuck and fold the flap onto itself, (the narrowest end of the tenderloin) securing it with kitchen twine.
  4. And continue trussing every two inches, with a total of 5 ties, making the tenderloin even in width.
  5. In a small bowl, combine chili powder, kosher salt, granulated onion & garlic, and cayenne powder. Mix well.
  6. Rub and coat pork with 1 tbsp olive oil.
  7. Roll and press chili rub mixture into pork tenderloin, packing it on thick. Let sit for 20 minutes.
  8. In a oven-safe skillet, over MED-HIGH heat, heat remaining 2 tbsp olive oil until it slightly smokes.
  9. Add pork tenderloin to skillet, gently rotating it with tongs, browning all sides (about 3 mins total).
  10. Place skillet in preheated 325 degree oven and roast 20 minutes without turning.
  11. Remove from oven, transfer pork tenderloin to a plate, cover with aluminum foil, and allow to rest for 6 minutes.
  12. Slice Chili-Encrusted Pork Fillet at an angle into 1/2 inch slices. Serves 4.
]]> http://aubreyabouttown.com/recipe/chili-encrusted-pork-fillet/feed/ 0 2640 Onion Rice http://aubreyabouttown.com/recipe/onion-rice/ http://aubreyabouttown.com/recipe/onion-rice/#respond Wed, 27 May 2020 05:41:42 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2649 Probably one of the most versatile recipes you can have in your playbook. Fluffy & savory – It’s simplicity makes for a perfect rice dish that pairs with nearly everything it’s served with. From on it’s own, a base for fried rice or stuffing, a side to curries, stews, and beans to succotash. And a quick accompaniment to chicken, pork, lamb, beef, and game. Gravy on top?…Comforting.

Onion Rice
Ingredients
Instructions
  1. In a large skillet over MED-HIGH heat, melt butter with olive oil.
  2. Stir in rice to coat with butter & oil. Stirring constantly, slightly toast rice until rice begins to turn opaque and butter begins to turn golden brown.
  3. Stir in water and bouillon, bring to a boil.
  4. Cover with lid, lower heat to LOW.
  5. Simmer on LOW for 15 minutes until most liquid has been absorbed.
  6. Lift lid, quickly sprinkle minced onion evenly over the top of the rice, and cover immediately (do not stir).
  7. Continue to cook covered on LOW for 8 minutes. Shut off heat, let sit until ready to serve.
  8. Fluff with fork before serving. Serves 4.
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