Bacon-Wrapped Pork Filet Mignons with Onions & Roasted Poblanos Yield: 4 servings Bacon-wrapped filet of beef is usually considered a special occasion dish, but here’s a take using pork tenderloin that’s affordable enough to be enjoyed on any weeknight. I decided to add roasted poblanos, with their campfire flavor, to further bring out the smokiness of the bacon. It’s a simple recipe, but it’s sure to please even the harshest critics like my husband, who actually proclaimed it to be 'righteous'. Season the filets generously with salt and pepper. Wrap 1 to 2 slices of par-cooked bacon around the circumference of each filet and secure them with toothpicks or butcher twine. Preheat a cast iron skillet over medium heat. Add the oil and swirl to coat the inside of the skillet. Add the wrapped filets and cook without disturbing until golden brown, 5 to 6 minutes. Flip the filets, add the onion all around them, and cook until the onion begins to soften, 4 to 5 minutes. Add the poblano to the onion and continue to cook until the filets are medium and the onion is soft, 1 to 2 minutes. Moisture will begin to pool on the surface of the filets and a meat thermometer will register 140°F (60°C) when they are medium. Season the onion mixture to taste with salt and pepper. Remove and discard the toothpicks or butcher twine and serve immediately. Cooking Method: Searing/Sautéing Recommended Skillet: 12 inch (30 cm) 1 pork tenderloin (1¼ pounds, or 570 g), trimmed of silverskin and cut into 1¼ inch (3 cm) slices Kosher salt Freshly ground black pepper 10 to 12 thick-cut bacon strips, par-cooked 3 tablespoons (45 ml) canola oil 1 medium yellow onion, julienned 1 poblano, roasted, peeled, seeded, and julienned Sweet Onion Upside Down Cornbread Yield: 6 to 8 servings Make the most of sweet onion season with twist on classic cornbread. The onions soften and caramelize slightly as the cornbread bakes, making for a presentation that’s as attractive as it is delicious. It’s a good idea to try to lay out the onion slices in the skillet before heating it up to get a sense of how they’ll fit, since there isn’t much time to play around once the skillet is hot. If the slices don’t fit a single layer, simply remove as many of the outer rings as necessary to make it work. Preheat the oven to 425°F (220°C, or gas mark 7). Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the eggs, buttermilk, and butter in a medium bowl. Preheat a cast iron skillet over medium heat. Right before the skillet is ready, add the egg mixture to the cornmeal mixture and whisk until just combined and all of the ingredients are moistened. Add the bacon grease to the skillet and swirl to coat the inside. Add the onion slices, arranging them in a single layer. Add the batter and fry until the edges begin to set, about 2 minutes. Transfer the skillet to the oven and bake until golden brown, the edges start to shrink away from the skillet, and a toothpick inserted into the center comes out with moist crumbs, 22 to 26 minutes. Let cool in the skillet for at least 15 minutes. Place a platter over the skillet and invert to unmold the cornbread, cut into wedges, and serve warm. Cooking Method: Pan-Frying/Baking Recommended Skillet: 9 inch (23 cm) 1½ cups (210 g) coarse ground cornmeal ½ cup (63 g) all-purpose flour 1 tablespoon (13 g) sugar 2 teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon kosher salt 2 large eggs, at room temperature 1½ cups (355 ml) buttermilk, at room temperature 1½ ounces (3 tablespoons, or 42 g) unsalted butter, melted 3 tablespoons (39 g) bacon grease 1 small sweet onion, cut into ½ inch (1.3 cm) thick slices
✔ Author(s): Lucy Vaserfirer
✔ Title: Not Your Mother's Cast Iron Skillet Cookbook: More Than 150 Recipes for One-Pan Meals for Any Time of the Day
✔ Rating : 4.6 out of 5 base on (74 reviews)
✔ ISBN-10: 1558329293
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
Readers' opinions about Not Your Mother's Cast Iron Skillet Cookbook by Lucy Vaserfirer
Jennilee Bartlett
Dive into a captivating mystery where each clue unravels a new layer of intrigue. The author's masterful storytelling keeps you guessing until the final page. Vivid characters and detailed settings bring the story to life. The suspense builds with each chapter, making it impossible to put down. It's a gripping tale that will keep you on the edge of your seat. A must-read for fans of the genre.
Scarlett Wallace
Travel back in time with a historical epic that vividly recreates a bygone era. The author's meticulous research and engaging prose transport you to another world. Complex characters and intricate plots keep you enthralled from beginning to end. Each chapter reveals new insights into the period's culture and society. It's a captivating blend of history and fiction. Ideal for history buffs and lovers of epic sagas.
Daniella Bender
Discover the hidden stories behind famous works of art in this fascinating book. The author's detailed research and engaging writing bring each piece to life. Each chapter uncovers new insights into the artists' lives and creative processes. The narrative is both informative and captivating, offering a new perspective on familiar artworks. It's a must-read for art lovers and history buffs alike. Perfect for those who appreciate the stories behind the art.
