Pan Seared Pork Tenderloin with Maple Peppercorn Glaze

Pan Seared Pork Tenderloin with Maple Peppercorn Glaze

Ingredients
  • 6 each Pork Tenderloins
  • Salt
  • 1 oz Fresh Rosemary
  • 8 oz Pure NY Maple Syrup
  • 12 oz Demi Glace
  • 1 oz Whole Black Peppercorns
  • 2 oz Garlic
  • 3 pounds New York Chef Potatoes
  • 8 oz Cabot AA Butter
  • 16 oz Whole Milk
  • 24 oz New York Snipped Green Beans
Instructions:

Rub the tenderloins with a very little pure maple syrup, a very small amount of salt, and some chopped fresh rosemary.

Cover and allow to sit a few hours or overnight.

Crack the whole peppercorns under a heavy sauce pan, and lightly coat the pork chops.

In a large saute pan, sear the tenderloin until well browned all over.

Place the pork in an oven proof pan, and move to a hot oven. Cover loosely with foil, and roast until just barely done.

Remove the tenderloin from the pan, and deglaze the pan with a little stock.

Add some pure maple syrup, and the demi glaze.

Bring to a good boil, and correct the consistency and seasonings.

Slice the tenderloin, not too thin, and arrange over garlic mashed potatoes, or pasta, or rice.

Drizzle with sauce, and add a sprig of fresh rosemary.

Saute the whole green beans, after they’ve been blanched, and arrange around the plate.

Yield

6 servings

Reprinted with permission from the American Culinary Federation and John J. Griffin, CEC, CEPC.

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

Ingredients
  • 1 stick butter

  • 6-8 T. flour

  • 2 cups heavy cream

  • 6 cups tomato sauce, divided

  • ¼ cup grated Parmigiano-Reggiano cheese

  • ¼ cup grated Romano cheese

  • 1 red pepper

  • 1 yellow pepper

  • 1 seeded zucchini

  • 1 seeded summer squash

  • ½ white onion

  • ½ red onion

  • Olive oil, to coat vegetables

  • Salt and pepper, to taste

  • 1 small bag cleaned spinach

  • 1½ boxes lasagna sheets

  • 1 lb. shredded mozzarella

Instructions:

1) To make bechamel: Melt butter in small saucepan over low heat. Add flour; cook for 5 minutes, stirring constantly. Whisk in cream slowly, until mixture thickens. Strain into large bowl; cool. Mix cooled bechamel with 5 cups tomato sauce, Parmigiano-Reggiano cheese and Romano cheese.

2) Medium-dice red pepper, yellow pepper, zucchini, summer squash, white onion and red onion; toss with olive oil and salt and pepper. Roast at 350ºF for 20 minutes until tender. Add spinach. Cool vegetables.

3) Cook lasagna sheets in large pot of boiling salted water for 8-10 minutes, or until al dente. Strain; rinse under cold water. Pat dry with kitchen towel; drizzle with olive oil.

4) In greased 9×13-inch baking dish, layer lasagna as follows: tomato mixture, lasagna sheets, vegetables, mozzarella, tomato mixture. Repeat at least four times until reach top of baking pan. Add remaining cup tomato sauce; top with mozzarella.

5) Cover with aluminum foil; bake at 350ºF for 50 minutes. Remove foil; continue baking for 20 minutes, untilcrust is golden. Remove from oven; rest about 20 minutes before slicing.

Yield

6-8 servings

Printed with permission from the American Culinary Federation, with Credit: Antico Forno, Boston

The National Culinary Review, January 2016

Body Builders Healthy Fried Rice Recipe

Body Builders Healthy Fried Rice Recipe

Ingredients
  • 1/3 of an onion
  • 1 cup cooked rice
  • 1 cooked chicken breast – chopped
  • 1 stalk of celery – chopped
  • 1 carrot – grated
  • 1/2 cup broccoli broken into small florets
  • 2 eggs
  • salt/ pepper
  • garlic powder
  • braggs liquid aminos (or soy sauce)
Instructions:

– saute onion in a small amount of oil til translucent
– add broccoli, celery and carrot – saute for a few min
– add chicken and rice — saute til rice and chicken are hot
– mix 2 eggs – keep stirring until eggs are cooked.
– season with salt/ pepper, garlic powder and 1 tbsp of liquid aminos — to taste
– serve hot
– top with ketchup if desired

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