Fabio's Bacon-Wrapped Pork Tenderloin

Bacon may not be the most substantial piece of meat, but it makes almost everything taste better, including other cuts of pork. Chef Fabio takes ultralean pork tenderloin, rubs it with fresh herbs and garlic, rolls it in applewood-smoked bacon, and gives it a little glaze for a quick and easy recipe destined to become a family favorite. And it gets even better: It's simple to make, and a breeze to clean up after. BACON-WRAPPED PORK TENDERLOIN Recipe by Fabio Viviani Yield: 4 servings Ingredients: 1/4 cup balsamic vinegar 2 tablespoons honey 2 tablespoons minced-to-a-paste garlic 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh thyme 1 pork tenderloin (2 to 4 pounds) Salt and freshly ground black pepper to taste 10 to 12 slices thick-cut bacon Olive oil, as needed Method: Preheat oven to 350F. Place a sheet or two of plastic wrap on a work surface. Stir together the vinegar and honey for the glaze; set aside. Stir together the garlic, oregano, and thyme. Rub the tenderloin with the garlic-herb mixture, and season it with salt and pepper. Place the tenderloin at the end of the plastic wrap that is closest to you. In front of the tenderloin on the plastic wrap, slightly overlap the bacon slices the length of the tenderloin. Roll the tenderloin over the bacon, using the plastic wrap to help you roll evenly and smoothly. Trim the ends a bit, if necessary, to make a neat package. Discard the plastic wrap. Heat a large saut pan over high heat. Add a drizzle of olive oil and heat until it starts to ripple. Place the tenderloin, seam-side down, in the pan. Sear until the bacon is browned, about 2 minutes. Carefully turn the tenderloin and sear the remaining sides, about 2 minutes per side. Transfer the tenderloin to a roasting pan or shallow-sided sheet pan, and coat it thoroughly with the glaze. Roast the tenderloin until the internal temperature reaches 135-145F on an instant-read thermometer, 8 to 10 minutes. Let the tenderloin rest for 5 to 10 minutes. Using a sharp slicing knife, cut the tenderloin into slices 1/2-inch to 1-inch thick. Serve immediately. MANGIA!

Culinary Tips: --Cover your prep surface with plastic wrap before starting this recipe. Not only will it make it easier to wrap the pork in bacon, but it will also make cleanup a breeze! --For even deeper flavor, use dry herbs for the rub, and refrigerate the rubbed tenderloin to marinate it for a few hours. --Be sure to sear the seamed side of the tenderloin first to minimize curling of the bacon and to help keep the bacon in place. --Let the tenderloin rest once it's out of the oven to allow for carryover cooking heat

Fish fillets with Lemon Butter and Capers

By Joey de Larrazabal-Blanco for Yahoo! Southeast Asia 7 hours ago

Photo by Joey de Larrazabal-Blanco

Preparation time: 10 minutes Cooking time: 25-20 minutes Serves: 4 This is an easy recipe that would do as well for a family dinner as it would for guests. The capers and parsley add a bright freshness and pleasant tang to the otherwise ubiquitous sauce. Serve this with sweet, barely softened cherry tomatoes on the side, which will pick up the remainder of the pan juices. This dish would be lovely accompanied by short pasta, like farfalle, orecchiette, or risoni, which will absorb the buttery sauce. However, it would be more virtuous, and just as delicious, to serve this with a bracing green salad instead.

Ingredients

450-500 grams white fish fillet (dory, sole, or even tilapia fillets)

1/3 cup flour 1/2 teaspoon salt freshly cracked pepper olive oil 1/3 cup + 2 tablespoons butter 2 tablespoons capers 2 tablespoons chopped fresh parsley, plus more for garnish 1 tablespoon lemon juice 200 grams cherry tomatoes, halved A pinch of salt

Preparation
1. Slice the fish fillet into approximately 3-inch pieces. Dry well with a paper towel. 2. Mix the flour, salt, and a generous cracking of pepper on a plate. Coat the fish fillet pieces in the flour mixture. Set aside. 3. Heat 1 tablespoon of the butter and a swirl of olive oil in a non-stick skillet. As soon as the bubbles subside, lay the floured fish fillets on the hot butter. Do not crowd the pan. If necessary, fry the fish in batches, adding the second tablespoon of butter and another swirl of oil inbetween. Fry fillets until golden, about 3-5 minutes depending on thickness, then flip and fry the other side until golden as well. Once all the fish are done, transfer to a plate and set aside. 4. In the same pan, add the 1/3 cup butter and melt. As soon as the bubbles subside, add the capers. This will spit and sputter so stand back. Toss and get all the capers coated in the butter, frying them for about 10-20 seconds. Add the parsley and toss for a few seconds to combine. Take the pan off the heat, add the lemon juice, and mix. Pour the sauce into a bowl and set aside. 5. Put the same pan back on the heat and, once hot, add the tomatoes and a pinch of salt. Toss a couple of times and saut for about a minute, just until the tomatoes begin to softenmake sure they still maintain their shape. Take the pan off the heat and garnish the tomatoes with extra parsley. 6. Serve the fish fillets with a little sauce spooned over and the tomatoes on the side. For more recipes, visit Joey de Larrazabal-Blancos blog at http://80breakfasts.blogspot.com

SPICY SARDINES WITH CREAM CHEESE SPREAD

Preparation time: 5 minutes Serves: 4-6 This is one of the easiest appetizers you can make, and it is always well received. Its especially perfect for impromptu gatherings as it can be whipped up in a flash. Place the spread in a bowl or ramekin, line up some crackers on the side, and leave your guests to smear or dip as they wish. This would also be good with raw veggie sticks. Leftovers can be tucked inside an omelet for breakfast. Serve at room temperature.

Ingredients

1 225-gram pack cream cheese, softened 1 220-gram bottle spicy sardines in oil Crackers to serve

Preparation
1. 2. 3. 4. Drain sardines and save the spicy oil. Split sardines lengthwise and remove central bone. Place the sardines in a bowl with the cream cheese and mix until fully incorporated. Taste your mix. If youd like it spicier, add a little of the spicy oil back in and mix again. Serve with crackers.

Homemade macaroni and cheese is the ultimate fall comfort food. So what happens when you don't have time to whip up a batch? This week on "In the Pantry," Aida Mollenkamp shows you how a slow cooker and a few minutes of preparation can help you satisfy your mac-and-cheese craving. Slow-Cooker Macaroni and Cheese Serves 4-8 Ingredients 1 lb. elbow macaroni Vegetable oil, as needed 2 cups half-and-half 1 8-ounce pack cream cheese, at room temperature 1/2 cup yellow onion, diced 3 cups shredded cheddar cheese 2 cups shredded pepper jack cheese 1 tablespoon Dijon mustard 1 1/2 teaspoons cayenne pepper Instructions Cook the pasta for half the amount of time recommended on the package. Drain pasta, toss with a drizzle of vegetable oil, and place the pasta to the slow cooker. Stir in the half and half and cream cheese. Add the remaining ingredients and stir to combine. Cover the slow cooker and cook the macaroni and cheese for 2 to 3 hours on low, stirring occasionally, and serve. If you don't like pepper jack cheese, Mollenkamp recommends that you replace it with 2 cups of shredded cheddar cheese or another favorite cheese

Caramel Fudge Brownies Recipe

Theyre great frozen just pop them in your mouth. One bite will make your eyes grow wide.

INGREDIENTS

One 18-ounce box devils food cake mix, preferably Duncan Hines Moist Deluxe 2/3 cup milk 8 tablespoons (1 stick) unsalted butter or margarine, melted 1 cup caramel dip or 25 caramels, preferably Kraft (most supermarkets keep caramel dips in the produce section) 6 ounces semisweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan. Combine the cake mix, 1/3 cup of the milk, and the melted butter to form a dough in a large bowl. Press half the dough into the pan. Bake for 6 minutes. In a double boiler, melt the caramel with the remaining 1/3 cup milk. Stir with a wooden spoon until smooth. Sprinkle the chocolate chips evenly over the brownie base. Top with melted caramel, spreading it as evenly as possible over the layer of chocolate chips. Using your fingers or a large spoon, flatten the remaining brownie mixture in even globs on top of the caramel layer.* Bake for 18 minutes more, and then set the pan aside to cool. Place the pan, uncovered, in the freezer for 1 hour. Remove and cut into squares (theyre easier to cut when frozen). I keep the frozen cut brownies in a Ziploc bag, letting them come to room temperature before serving (or eat them frozen). *Note: Wearing a pair of disposable latex gloves makes this easier.

Pork Loin Steaks with Mushroom Stroganoff Sauce Recipe

It may sound like an odd combination, but Lambrusco wine, yellow mustard, and sour cream give amazing dimension to this mushroom sauce for pork. The sauce is amazing! If you don't use wine, substitute beef or chicken broth but be aware that it will lack a bit of depth. Serve over noodles or as a main entree. It's easy and fast. If you do not eat pork, substitute beef loin (see Notes) with equally satisfying results.

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Yield: 4 servings Ingredients:

4 boneless pork loin steaks (1-1/2-inchs thick, about 1/2 pound each) Kosher salt and freshly ground pepper to taste 2 Tablespoons butter 1/2 cup finely diced sweet onion 3 cloves garlic, finely minced 2 Tablespoons butter (additional) 1 pound white button mushrooms, brushed clean, trimmed, and quartered 1/4 cup Lambrusco wine (red sparkling wine) or beef or chicken broth 1 Tablespoon Worcestershire sauce 1 Tablespoon red pepper jelly (optional) 2 teaspoons prepared yellow mustard 1/2 teaspoon salt 1/4 cup heavy cream or half-and-half 1/4 cup sour cream

Preparation:
Pound pork loin steaks with a rubber mallet until they are about 1 inch thick. Season on both sides with salt and pepper. Heat a heavy skillet over medium heat until hot. Add 2 tablespoons butter and swirl to cover the bottom of the pan. Brown pork loin steaks on both sides, turning only once. Remove and keep warm. Saute the onions and garlic for 1 minute in the drippings. Add the additional 2 tablespoons butter and mushrooms. Saute until mushrooms have released their liquid and are cooked through. Add wine (or broth), Worcestershire sauce, red pepper jelly and mustard, stirring to scrape up any bits from the bottom of the pan. Cook about 3 minutes. Return pork to the pan, cover, and simmer about 5 minutes. Remove pork and keep warm. To the mushroom sauce, add 1/2 teaspoon salt (or to taste), along with heavy cream. Cook until liquid reduces and slightly thickens. Whisk in sour cream until smooth. Taste and adjust salt and pepper, if needed. Return pork to skillet, along with any accumulated juices, to warm through. Plate the pork loin steaks and cover with stroganoff mushroom sauce. Great with noodles, rice, or mashed potatoes.

Creamy Chicken Curry Soup

This soup is so easy to prepare, and it tastes great! This is the perfect soup to serve with sandwiches, or serve with crusty bread and a salad.
Cook Time: 8 minutes Total Time: 8 minutes Yield: Serves 6

Ingredients:

2 cans (10 3/4 ounces each) cream of chicken soup 1 cup chicken broth 1 1/2 cups heavy cream 1 1/2 to 2 cups diced cooked chicken 4 teaspoons curry powder, or to taste (curry powder strengths differ, so taste after 2 teaspoons)

Preparation:
Combine all ingredients in a medium saucepan. Bring just to a boil. Turn to low and simmer for 5 minutes. Serves 6.

A Guide to Cream
By Elizabeth LaBau

Standing in front of the dairy case can be a daunting experiencewho knew there were so many different types of cream? Understanding their differences is key to selecting the right cream for your needs. Cream is obtained by skimming the top layer of butterfat from milk, and it is categorized by its fat content below.

Half and half: half milk and half cream mixed together, with a fat content between 10-15%. It adds a richness milk does not, but is not thick enough to replace cream in recipes that call for cream. It will not whip like cream, either. Light cream: fat content between 18-30%, also known as coffee cream. Light cream will not whip. Whipping cream: made specifically for whipping, contains 30-36% milk fat. Often contains stabilizers and emulsifiers to ensure it keeps and holds its form when being whipped. Heavy cream: also called heavy whipping cream, has a fat content between 36-40%. Manufacturing cream: has a fat content over 40%, and is generally not available in retail stores. It is primarily used in professional food service. Aerosol cream: comes in aerosol cans and contains cream, emulsifiers, stabilizers, and nitrous oxide, the propellant used to squirt it out of the cans. Although it has its uses in dessert preparation, it is not used in candy making. Whipped topping or dessert topping: usually does not contain cream at all, but instead is a mixture of hydrogenated vegetable oils.

Heavy Cream Substitute

Prep Time: 2 minutes Total Time: 2 minutes Ingredients:

3/4 cup milk 1/3 cup butter

Preparation:
1. Melt the butter. 2. Pour it into the milk, and stir. 3. Use in place of one cup of heavy cream. Note: This substitute while not whip. Tip: If you use low-fat milk, add a tablespoon of flour to the mixture toChicken"In

the EDF test kitchen, we're always looking for new ways to roast a chicken. Not only does the result turn out beautifully, but it makes an elegant meal that feeds your whole family (what more could you want?). Today, I'm roasting my bird with an unexpected -- but incredibly delicious -- ingredient: celery root. This heavy vegetable may look odd, but break through its dense outer layer to uncover a delightfully crisp core. If you love roasting your chicken with potatoes, then you will adore this recipe (roasted celery root becomes crunchy on the outside and silky on the inside -just like a traditional spud). So start your ovens and get roasting tonight!"

-Everyday Food's Sarah Carey

Roasted Chicken with Celery Root and Red Onion

1 whole chicken (3 1/2 to 4 pounds), patted dry Coarse salt and ground pepper 1 large red onion, cut into 1/2-inch wedges, root end left intact 1 medium celery root (about 1 pound), peeled and cut into 1/2-inch wedges 1/4 to 1/2 teaspoon red-pepper flakes 4 teaspoons lemon zest, plus 4 teaspoons lemon juice

1. Preheat oven to 425 degrees. Season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine. Place on a rimmed baking sheet and roast 20 minutes.

2. Remove sheet from oven and arrange onion and celery root around chicken, turning to coat with drippings. Top vegetables with red-pepper flakes and season with salt and pepper. Roast until vegetables are tender and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted into the thickest part of a thigh, avoiding bone), about 30 minutes, flipping vegetables halfway through. Let chicken rest 10 minutes before carving. To serve, sprinkle chicken and vegetables with lemon zest and juice.