CHEESY SPAETZLE WITH FRIED ONIONS & CHIVES
As someone who counts both dumplings and mac and cheese in her top five favorite foods of all time, cheesy spaetzle could make me die of happiness. Spätzle are chewy little German egg dumplings that will crush any noodle in the quest for the best mac and cheese noodle.
Provided by Molly Yeh
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- In a medium bowl, whisk together the flour, nutmeg, a few turns of pepper and salt. In a separate bowl, combine the eggs and milk. Stir the egg mixture into the dry mixture. Cover and refrigerate for 30 minutes.
- Bring a large pot of salted water to a boil. Working in batches, use a rubber spatula to press the batter through a large slotted spoon or spätzle maker and boil for 2 to 3 minutes, until the spätzle float to the top. If you find the batter is too thick to press through the slotted spoon, hold the slotted spoon closer to the surface of the boiling water so that the steam softens it a bit. Transfer the spätzle to a strainer, toss in a bit of olive oil so they don't all stick together, and set aside while you make the sauce.
- Transfer the spaetzle directly into the cheese sauce. Top with more chives and crispy fried onions and loads of black pepper and serve. Enjoy!
- To make the sauce: melt the butter in a large pot over medium heat. Cook onion with a pinch of salt until soft and translucent, 5 to 7 minutes. Add a few turns of black pepper and the paprika. Stir in the flour and cook for 1 minute. Add milk a third at a time, stirring continuously and allow to thicken after each addition. Add cheese and stir until melted. Add chives and stir. Taste and adjust seasonings as needed.
CAJUN GRILLED PORK TENDERLOIN W/ BOURBON-MUSTARD GLAZE
You'll be wishing you made double of this tender and juicy pork tenderloin that is enveloped in an amazing bourbon-mustard glaze. Your guests will be coming back for seconds and thirds! Marguerite, in her Cajun Delights blog says right out that it's "out of this world" delicious and will send your taste buds into orbit, cher!" It's true!
Provided by Jostlori
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the pork tenderloins and pat dry. Rub them generously with the Cajun rub.
- Preheat the grill on medium high heat. Place on grill for a few minutes on high. Sear until grill marks appear on all sides of the pork. Blackening will enhance the flavor.
- Turn the grill down to the lowest heat, or move to the side where they will only receive indirect heat. You want to set the grill to about 325 to 350°F Cover the grill, and let the pork cook for about 30 minutes.
- Meanwhile, make the glaze by placing all ingredients in a small saucepan and bringing to a boil. Lower heat and cook for 5 minutes, stirring occasionally. Set aside.
- After 30 minutes on the grill (from Step 3), turn and baste the tenderloin with the bourbon-mustard glaze. Continue grilling for 15 minutes, turn and baste again, and continue grilling for 15 more minutes, for about an hour total.
- Insert a meat thermometer and when the pork reaches 150°F, remove to a platter. Cover with foil and let rest about 15 minutes. Slice and serve with extra glaze.
CAJUN PORK FILLET & BEER SAUCE
A pork dish with a kick that won't have you stuck to the BBQ all afternoon.
Provided by Ben O'Donoghue
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Light the barbecue. Put all the spice mix ingredients in a mortar or blender and grind well. Chargrill the peppers on the barbie until black. When cool enough to handle, peel, seed, cut into finger-length strips and set aside.
- Dip the pork in the melted butter, then roll it in the spice mixture until well covered. Heat a heavy frying pan or griddle pan on the barbecue. Drizzle a little melted butter into the pan and fry the meat for 10 minutes, turning occasionally until slightly blackened.
- Remove the pork from the pan, wipe the pan with kitchen paper then return the pork to it. Drizzle over a little more melted butter, throw in the peppers and tomato sauce and pour over the beer. Simmer for 15-20 minutes, stirring occasionally, until the sauce is thick and coating the pork.
- Using tongs, remove the pork from the pan. Cut it into slices and arrange on a serving plate. Stir the sugar into the sauce and pour it over the pork. Scatter over the celery leaves or rocket, and serve.
Nutrition Facts : Calories 455 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 1.46 milligram of sodium
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