Sharing a seriously fun love for food

Month: March 2012

Baked Eggs

Baked Eggs


Baked eggs with fresh tomatoes, scallions and white cheddar.

This is a crazy, easy way to prepare eggs especially if you have a crowd. To dress it up line the muffin cup with a piece of thinly sliced ham.  Add any items you would toss into an omelet… chopped scallions, tomatoes, mushrooms… you get the idea!

Baked Eggs

Preheat oven to 350. Lightly grease a large sized muffin pan.  Sprinkle the bottom with seasoned bread crumbs or panko crumbs. Gently crack an egg into each cup, top with a tablespoon of whole cream. Season with salt, fresh cracked pepper and your favorite grated cheese.

Bake 10-15 minutes or until just set to your preference.  The eggs will continue to cook a bit after you remove them from the oven.  To remove from the muffin tins, gently slide a rubber spatula around the egg and lift then out.

Tuck a thinly sliced piece of ham gently into muffin tin, add eggs.
Easy to add the ingredients anyone wants!
Island Pork Tenderloin

Island Pork Tenderloin

Pork tenderloin is one of our favorite cuts of meat and is actually easy to prepare.  This recipe is taken from Gourmet, a great magazine that is sadly no longer in print publication.  The original piece includes a recipe for a vinaigrette and salad suited for spring/summer to serve with the pork, though we often serve the tenderloin with any number of items depending on the time of year.  We add a little sugar to the vinaigrette to cut the bite.  It’s a southern thing.

To make things go smoothly, mix up the rub, the glaze and have ready to use.  We often double the glaze because it’s just that good!  Do not overcook the pork… truly 20 minutes in the oven will do it.  The tenderloin will be, and should be pink in the center.

This will become a “go to” recipe, trust us on this one.

Island Pork Tenderloin

Gourmet | May 2003

For pork

2 teaspoons salt

1/2 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon cinnamon

2 pork tenderloins (2 1/4 to 2 1/2 pounds total)

2 tablespoons olive oil

For glaze

1 cup packed dark brown sugar

2 tablespoons finely chopped garlic

1 tablespoon Tabasco

For vinaigrette

3 tablespoons fresh lime juice

1 tablespoon fresh orange juice

1 tablespoon Dijon mustard

1 teaspoon curry powder, toasted (place curry powder in skillet over medium low heat, stirring for about 5-6 minutes)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup olive oil

2-4 tablespoons sugar (optional)

For salad

3 navel oranges

5 ounces baby spinach, trimmed (6 cups leaves)

4 cups thinly sliced Napa cabbage (from 1 medium head)

1 red bell pepper, cut lengthwise into thin strips

1/2 cup golden raisins

2 firm-ripe California avocados

Special equipment: an instant-read thermometer


Yield: Makes 6 to 8 main-course servings



Special equipment: an instant-read thermometer

Prepare pork:

Preheat oven to 350°F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.  (Let the rub sit on the pork for about 20-30 minutes covered, at room temperature.)

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:

Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Make vinaigrette while pork roasts:

Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:

Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Assemble salad:

Cut pork at an angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

Evenly apply rub and let rest for 20-30 minutes before cooking.


Let the tenderloin rest for ten minutes before carving. This lets the juices settle back in the meat.