Holly's Red Headed Sl*t

Passed on to me by my friend and fellow nail polish lover Holly. I think I may try this one this weekend. I was looking for a new drink for PeleeFest

1 oz jagermeister

1 oz peach schnapps

cranberry juice to taste depending on how strong you  like your shots.

I am going to go with the standard 'shake with cracked ice and strain' method here because I have never made it before and I usually prefer my drinks chilled.

FYI- when you want to chill a shot down, but not water it down, make sure you FILL the shaker with ice. Most people tend to use too little ice thinking that too much will water it down a lot when in fact the opposite is true. The idea is to cool down the drink very quickly thereby melting as little ice as possible. More ice in the shaker=a quicker cool down. Less ice takes longer to cool it, and melts more of the ice.

So fill that shaker up with ice, shake the bajeebuz out of it, and strain it into the appropriate shooter or martini glasses.

My new favourite pork tenderloin.

I love pork tenderloin. It is always good, often on sale, and usually inexpensive. I have various marinades and basting sauces I have used, and while we often do a tenderloin on the grill, this one is in the oven and requires no marinading ahead a time-Which is perfect for my procrastination habits. :)

My Favorite Pork Tenderloin

• 1 pkg. pork tenderloins (2 tenderloins, about 2-2.5 lbs.)
• 4 garlic cloves
• 1/4 cup soy sauce
• 2 T. country dijon mustard (whole grain mustard)
• 4 T. honey
• 2 T. fresh orange juice
• 1 T. finely chopped fresh rosemary OR herbs de provence
• freshly ground pepper to taste
• 3 T. olive oil

Yield: 1 cup of marinade.

Preheat oven to 350 F.

Take tenderloins out of package. Rinse and pat dry.

 Place in a 9x13-inch Pyrex sprayed with non-stick cooking spray.

Take a paring knife and poke holes in the tenderloins (on the top side only) about an inch deep. Peel garlic cloves and quarter each clove of garlic-lengthwise. If they're really big, cut them a bit smaller- about the size of slivered almonds. Place the garlic slivers in each pocket. Set aside while making marinade.

In a measuring cup or in a medium bowl, 

whisk together all the ingredients except for the olive oil. 

Then slowly drizzle the olive oil while still whisking.

Pour the mixture over the tenderloins and put into preheated oven. 

Bake, uncovered, for 45 minutes, basting once halfway through the baking process.

Once removed from the oven, allow the tenderloins to rest on a cutting board for about 10

minutes before slicing.            

You can see here that I actually overcooked it a little. It should be taken out of the oven at about 150 degrees, and left to rest, covered with tinfoil, on the counter for about 10 minutes, During that time the internal temperature will continue to rise and reach the optimal temperature of 160. My meat thermometer did not want to work, and I  overcooked it a tad. It should still be slightly pink in the center. It was still juicy though.

I served this with a zucchini vegetable concoction, and fresh corn on the cob.

                          

For the vegetable concoction, I cut up Zucchini, onion and garlic and stir-fry that in a little vegetable oil until it starts to brown a little, then I add diced tomatoes, basil or whatever spices I feel like at the time, 2 tablespoons of balsamic vinegar and a little salt and pepper.

I often top this with goat cheese or feta cheese on the plates.

Spoon a little of the pan sauce over the pork medallions after you cut them up.

Delish!!

Coleslaw on Canada Day!

Happy Canada Day everyone!!!

Tomorrow we are heading to Pelee Island for the better part of the week, and since there isn't really any access to groceries etc over there we have to bring all of our food and water with us. On the menu for the week are simple suppers, all BBQ'd and simple sides that will leave us with left overs to pick at for lunches and snacks. One thing I have made ahead of time is coleslaw. It's easy, inexpensive and will last for the duration of our stay. It's even a yummy addition to a wrap. I used a very simple basic recipe, and there are about elebenty billion different versions of coleslaw. I chose not to put onions in this one, simply because I don't want to deal with the fallout of eating raw onions every day for a week.

Coleslaw ( I know this is a ridiculously creative name right?)

The crunchy stuff-

One medium head of cabbage, red or green

Matchstick cut carrots. -I use the bagged, pre-cut ones because I am lazy ;)

Onions of your choice- green onions, sweet onion, red onion.

Dressing-

1 1/4 cup Hellmans Mayonnaise **note- I much prefer actual regular full fat mayo for this, because the 1/2 fat mayo has a completely different taste-more like Miracle Whip- and in my opinion doesn't go as well in this dressing. But, other than from a flavour perspective low fat is fine if you want to use that.

1/3 cup sugar

1/4 cup apple cider vinegar ( Next time I make this I will be using raspberry red wine vinegar. I use that in my broccoli salad in place of cider vinegar and I like it much better)

1/4 tsp celery seed

1/2 tsp creole seasoning, or seasoning salt. I used Emerils Essence. You can find my recipe for that by clicking here

1/4 tsp black pepper (if you are still using that black dust people call pepper, go out right now and buy yourself a pepper mill. After you use it, you will thank me. GO! )

salt to taste

Shred the cabbage on a mandolin  or cut it veeeerrryyy thinly. OR go buy a bag of the pre-cut stuff.

Place that in a bowl with a few generous handfulls of the matchstick cut carrots, and onions if you are using them.

Mix all the ingredients for the dressing together in a glass jar with a tight lid, shake it up and let it sit for an hour or so in the fridge.

Dump it all together and give it a good stir, or mix it up with your hands.

I store mine in a large ziploc freezer bag. It takes up less room, easily transportable for vacation, and you can squeeze all the air out. I usually just flip it over a few times before I serve it to redistribute the dressing.

Hope you enjoy!

I would love to know what your likes and dislikes are for coleslaw, or if you have a favourite recipe for it.

Cheers!