| Chef2Chef Recipe Club - Volume 1 Number 043 - November 14, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Wednesday: MEDALLIONS OF PORK, LE RUTH This quick and yummy dish is adapted from one I enjoyed many years ago at LeRuth's Restaurant in New Orleans. It's a delicious example that restaurant food can be easy to prepare at home, for an everyday meal. Makes 6 servings 12 2-ounce pork medallions, from the tenderloin or loin 2 teaspoons Creole or Dijon mustard 2 tablespoons flour mixed with 1/4 teaspoon coarse sea salt and a few grinds of fresh white pepper 2 tablespoons canola oil 2 tablespoons unsalted butter 2 cucumbers, peeled, seeded and sliced into 1-inch pieces 1 cup dry white wine 2 more teaspoons mustard (as above) 2 teaspoons finely chopped parsley for garnish 1. Pound pork until thin and spread with 2 teaspoons mustard. Sprinkle with the seasoned flour. Heat oil and butter until quite hot. Add pork, mustard side up. Turn every 30 seconds or so for 2 minutes. Remove to a hot plate and keep warm. 2. Add cucumber and remaining mustard to the pan. Stir and toss to coat with the oil, butter and mustard for 2 minutes. Push cucumbers to one side of the pan. Slide the pork (along with any juices) into the pan and mix with the cucumbers. Add the wine, bring to the boil and cover the pan for 1 minute. Remove cover and blend in the second 2 teaspoons of mustard into the sauce until it looks "creamy." Cook a minute longer to thicken slightly. Sprinkle with chopped parsley and serve. Wine Tip: A complex but fruity Côtes du Rhône such as Jaboulet's Parallèle 45 is a delicious accompaniment to these spicy pork medallions. Spinach Rice This classic Creole side dish is so easy to make it's almost embarrassing. It goes so well with almost any main course. I've even tossed in chunks of leftover roast beef, pork, lamb or chicken and served it as a main dish. Makes 6 generous servings 2 1/2 cups chicken stock home made or More than Gourmet) 12 ounces raw brown rice 1 medium onion, chopped 10 ounces fresh spinach, washed well and stemmed 4 tablespoons unsalted butter 1. Bring the stock to a boil. Add the rice and chopped onions. Stir once. Boil 5 minutes, then put spinach on top. When spinach wilts, cover the pot and turn heat to low. 2. Simmer until liquid on top is evaporated. Put the butter on top. When all the liquid is absorbed, stir it up and serve. [This will take about 45 minutes.] Wednesday's Shopping List: 12 2-ounce pork medallions, from the tenderloin or loin Creole or Dijon mustard All-purpose flour Coarse sea salt Freshly ground white pepper Canola oil Unsalted butter 2 cucumbers Dry white wine Flat-leaf parsley 2 1/2 cups chicken stock (home made or More Than Gourmet) Brown rice 1 medium onion 10 ounces fresh spinach ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |