turmeric – Aubrey About Town https://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Mon, 25 May 2020 11:37:33 +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&ssl=1 turmeric – Aubrey About Town https://aubreyabouttown.com 32 32 58900657 Browned Butter Pinoli & Currant Rice https://aubreyabouttown.com/recipe/browned-butter-pinoli-currant-rice/ https://aubreyabouttown.com/recipe/browned-butter-pinoli-currant-rice/#respond Wed, 20 May 2020 08:39:13 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2338 The toasty richness of brown butter takes basic white rice to another level, with sweet & tart currants and acidic bright bursts of tomato to make the perfect accompaniment to your next roast pork or chicken dinner. Serves 4.

Browned Butter Pinoli & Currant Rice
Servings4 servings
Prep Time5 mins
Cook Time20 mins
Ingredients
Instructions
  1. In a shallow saucepan or skillet stirring constantly over medium-high heat, toast butter and pinoli nuts until both are a medium chestnut-brown in colour.
  2. Immediately add rice, chicken stock, dried currants, and minced shallots. Bring to a simmer, then cover with lid, turn heat down to low. Continue to simmer covered for 10 mins.
  3. Stir in chicken bouillon and turmeric. Cover and simmer on low for 10 mins more.
  4. Add chopped tomato, and immediately cover with lid (do not stir). Let sit covered for 5 mins to heat through tomato, or until ready to serve.
  5. Fluff with fork and serve. Serves 4.
]]> https://aubreyabouttown.com/recipe/browned-butter-pinoli-currant-rice/feed/ 0 2338 Fig-Balsamic Glazed Pork Tenderloin https://aubreyabouttown.com/recipe/fig-balsamic-glazed-pork-tenderloin/ https://aubreyabouttown.com/recipe/fig-balsamic-glazed-pork-tenderloin/#respond Thu, 07 May 2020 04:05:18 +0000 http://aubreyabouttown.com/?post_type=recipe&p=1779

Fig-Balsamic Glazed Pork Tenderloin
McQuade’s Celtic ‘Fig ‘n Ginger’ Chutney add that rich & sweetness to this decadent meat.
Servings4-6 people
Prep Time10 mins.
Cook Time30 mins:
Ingredients
Marinade Paste
Fig Glaze
Instructions
  1. Rinse and pat-dry Pork Tenderloins. Pre-heat oven to 400 degrees. Line baking sheet with aluminum foil, fitted with a wire rack.
Marinade Paste
  1. Prepare Marinade Paste: In a small bowl, combine Marinade Paste ingredients, mix to a paste.
  2. Rub Pork Tenderloins with prepared Marinade Paste, wrap in plastic wrap, marinade refrigerated 1 hour.
Fig Glaze
  1. In the pitcher of a blender or bowl of a food processor, process Fig Glaze Ingredients - blend until smooth.
  2. Add glaze mixture to a small saucepan, bring to a simmer. Simmer on medium-heat until reduced by half (about 10 minutes), set aside, let cool to room temperature, stir in 1/2 cup Honey.
  3. Roast Pork Tenderloins: Remove Pork Tenderloins from plastic wrap, place on wire rack, and roast in 400 degrees over for 8 minutes.
  4. Remove from oven and spoon or brush half the Glaze over tenderloins, return to oven and roast 10 minutes. Repeat Marinade with the other side, roast 10 minutes.
  5. Remove from oven, cover with foil, and allow to rest 10 minutes. Slice at an angle into 1/4-inch medallions, serve with Lebanese Rice Pilaf.
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