Sarasotas Pork Oscar Recipes

SARASOTA'S PORK OSCAR

Steps:

• Pork and Marinade -- Mix all the ingredients in a large baggie and add the pork tenderloins. Close the bag and "squish" around to make sure they are well coated. Let them marinade 2-4 hours.
• Saute Pork -- In a large baggie or you can use a pie plate or flat plate, add the flour, salt and pepper and dredge the pork in the flour mixture. Make sure to shake off any extra flour. In a large pan (I prefer a cast iron vs a non stick pan), add the olive oil and bring to medium / medium high heat. Then add the tenderloins and saute on each side until golden brown. They will only take 2-3 minutes per side and don't forget, they will continue to cook once removed. Transfer the medallions to a plate and cover to keep warm. They will need to rest a few minutes before you serve the dish.
• Keep the burner on, just set the pan off to the side.
• Asparagus and Crab -- As the pork is cooking, start your asparagus, it only takes a couple of minutes. I do this easy and make it right in the microwave, but you can steam it anyway you prefer. In a medium bowl, add the asparagus, 1 teaspoon of water and cover with saran wrap. Microwave for 1 minute, uncover, check to see if it is tender. If not, stir and cook for another 15 seconds at a time, until the asparagus is crisp tender. Remove from the microwave and press a piece of saran wrap right on top of the asparagus. Then add the crab right on top of the saran wrap, and then cover the entire bowl. This is an easy way to heat up the crab without cooking it. The heat from the asparagus will warm it up which is all you need.
• Pork Glaze -- Since the pork is resting, return the pan to the burner on medium heat and add in the wine, scraping up all the bits. Then add in the chicken broth and turn to medium low and just let it simmer. It will slightly thicken and reduce. This is not a heavy rich gravy and it is just a light drizzle, so don't expect a lot of the sauce.
• Bernaise -- Very easy. Add the butter to a small glass bowl and melt in the microwave on medium for 20-30 seconds until melted. Add in the eggs, shallot, vinegar, cream, lemon juice, tarragon, mustard, parsley, mustard, salt, pepper and cayenne if you want (optional). Return to the microwave, and cook 20-30 seconds at a time on medium-low stirring each time until thickened and smooth. It will take 3-4 times to get a rich perfect Bernaise. I know it isn't traditional, but sure is easy and works every time. But don't think that a higher temp will work, it will just scramble the eggs. A few times on medium heat is what works best.
• Plating -- On each plate, drizzle a little of the glaze. Then top with a couple of the pork medallions. Top with the asparagus, crab and finish with the bernaise sauce.
• It sounds like a lot, but break each step down. It really isn't hard at all. Serve with some oven roasted fingerling potatoes and a simple salad. Trust me your friends will be totally impressed. ENJOY!

SARASOTA'S SPICY CORNBREAD SALAD

Steps:

• Corn Bread -- Rough chop the corn bread. Some will be in crumbles and some in chunks. That is perfect. Put the cornbread on a baking sheet or cookie sheet and bake at 250 degrees for 1 1/2 hours until dry and very crispy. Every 30 minutes I give it a quick toss.
• Vegetables -- In a large bowl, add the red and green peppers, onion, parsley, cilantro, scallions, garlic, jalapeno, salt and pepper and toss well. Then add in the corn bread and toss well to combine.
• Dressing -- In a small cup or measuring cup or small tupperware container, add the oil, vinegar, lime juice and chili powder. Add to the salad and lightly toss.
• Served room temperature ENJOY!

SARASOTA'S CABBAGE AND BEAN SOUP

Steps:

• Base -- In a large pot over medium heat, add the olive oil followed by the leeks, garlic, onions and fennel. Cook about 5 minutes until they begin to soften. Add the potatoes and cook another 3-4 minutes.
• Cabbage, Beans and Broth -- Add in the cabbage and stir to combine all the flavors. Then add the broth, beans, wine, cloves, salt, pepper, bay leaf and simmer a good 20-30 minutes. Finish off by adding the parsley.
• Serve -- Top with some grated parmesan, a drizzle of olive oil and some croutons.

SARASOTA'S 7 SPICY, SWEET & TANGY GRILLING/BAKING SAUCES

Steps:

• Well -- Directions are simple. For each sauce, simply mix all the ingredients in a small measuring cup and then brush on the meats or seafood or poultry as they grill, roast, broil, bake or pan sear. Nothing more. A simple idea to make your dish a bit unique.
• And remember, don't be afraid to add some extra flavors, or chopped nuts, or more spice, or more seasoning. But remember these are meant to be quick easy sauces for a quick dinner.
• Give them a try and enjoy!

SARASOTA'S CLASSIC MEATLOAF

Steps:

• Vegetables -- First. I just used my mini food processor to fine chop the vegetables - saves tons of time, but you can chop them by hand if you want. In a small saucepan melt the butter and saute the onion, celery, carrot and garlic on medium heat. Don't cook them too fast, you want them to sweat slowly for about 5 minutes until they are tender.
• Base -- Then transfer the vegetables to a large bowl .Add in the egg, steak sauce, worcestershire, oregano, thyme, parsley, marjoram or dried oregano (both will well, I just love the fresh marjoram if you have it), salt and pepper. Mix well to combine.
• Bread -- In a flat pan or dish, add the milk and soak each slice of bread just for a few seconds and then squeeze out most of the milk. Add the bread slices breaking them up into the bowl. Save the milk, don't throw it out. Mix the bread crumbs inches.
• Meat -- Quick Note: You can use all beef for this, but I really prefer the mix. You could also, substitute turkey for the veal if you want, but - Beef, Veal and Pork are my favorites.
• Now, add in the meat. You can use a spoon, but honestly, I use my hands to mix everything together. You don't want to over mix as the meat can get tough.
• Loaf -- I prefer to free form my loaf rather than using a loaf pan, but if you want, you can use a loaf pan. If using a pan, I line it with parchment paper, but I really prefer to form mine on a cookie sheet lined with parchment paper. This way when you glaze the meat loaf you can glaze the sides as well. This is the way we always did it in the restaurant. As mentioned above, you can make 2 smaller loafs vs 1 loaf, the cooking time is all that changes.
• Glaze -- In a small bowl, mix the ketchup, brown sugar and cider vinegar together.
• Cook -- Middle shelf in a 350 degree oven. Depending on on thick you make your loaf, it should take between 50 minutes to 1 hour 15 minutes. I make mine fairly thick so it takes just about 1 hr 15 minute Bake for about 40-45 minutes and then glaze. Cook another 10-15 min and glaze one more time. Once done, remove and let rest 5 minutes before slicing.
• Serve -- Just slice and enjoy! As I said, sour cream and chive potatoes and pan seared green beans are my favorite with this dish.

SARASOTA'S PEACHY PORK STIR FRY

Steps:

• Prepare -- Get everything ready.Since this is a stir fry it goes quick. Start the rice; prepare all your vegetables and pork; thaw your peaches; and make your sauce.
• Sauce -- Simply mix the soy, apple juice, plum sauce and corn starch together and set to the side.
• Stir Fry -- In a hot wok (a large saute pan will work fine if you don't have a wok; or a "wok like" saute pan). Heat to medium high and add the oil. Remember NO olive oil, it has a lower smoking point, meaning the olive oil will burn. Add in the pork and saute just a minute or 2, it goes quick. Then add in the garlic, onion, peppers and cook 3-4 more minutes until the peppers and onion soften. Turn the heat to medium and add in the sauce and mix well. Then the peaches, lemon and scallions and mix to combine and cook just another minute until heated through.
• Serve -- Serve the pork and peaches over the rice and enjoy! A simple quick stir fry.

SARASOTA'S HICKORY ORANGE ROASTED PORK LOIN

Steps:

• Butter -- I make this ahead and refrigerate. A day or so in advance is fine. In a small bowl, mix the semi-soft butter, thyme, orange juice and zest and mix well. I just serve this on the side which is great on both the pork or on the vegetables.
• Don't worry if you don't use all the butter with this dish. Save it and use on roasted asparagus, green beans, fish, scallops, chicken, just about anything. It is wonderful.
• Pork -- Season the pork well with salt & pepper and rub in the seasoning.
• The Glue - Mix the marmalade and garlic together and brush over the pork.
• Bacon - Top the pork with bacon slices horizontally tucking the ends under the loin. It will take between 8-12 slices depending on the size of your pork loin.
• Roast -- In a foil lined roasting pan, add the pork, and again, make sure to tuck the bacon slices under.
• Vegetables and Citrus -- In a large bowl, add the olive oil, salt, pepper, orange slices, onions and fennel. Toss well and add around the pork and top with the thyme sprigs.
• Cook -- Start off in a 450 degree oven for about 15 minutes. Then reduce to 350 degrees, middle rack. It will take approximately 1-1/4 hours (again depending on the size) to roast. You want the bacon crispy and an internal temperature of 155 for me. Remove cover and let it rest, it will continue to cook. One time, my bacon was not quite as crisp as I liked it (I used a bit thicker cut of bacon), so I put in under the broiler for just a minute or two. To keep the vegetables warm, just keep them in the roasting pan, put back in the oven and turn the oven off. They will stay warm as your pork rests before slicing.
• Serve -- Plate on a large platter, slice (the bacon will give you automatic guidelines for slicing) and then surround the pork with the roasted vegetables and fruit. And don't forget your Orange Thyme Butter which is great with this. Add some nutty rice and you have a fantastic meal.
• NOTE: This can also be done with a tenderloin, but you will need to pan sear it before finishing in the oven as the cooking of the tenderloin is much less, and you want to make sure that your bacon is crisp and done.