Monday, June 21, 2010

Twelve Boy Curry

I have posted this recipe before, but I thought that it needed to re-visit the front page. A few months ago, my mommy and I whipped this up to please our hubbs. I wouldn't have been able to do it without her, she is amazing. (Okay, so you CAN do it alone...this meal is SUPER easy, like 20 minute meal...but it is so much more fun with an amazing momma!) It was sooo yummy, even for us non-spicy lovers.

Twelve Boy Curry
Printable Version

6 Tbs. butter
1 cup minced onion
4-5 cloves garlic, minced
1/2 cup flour
2 Tbs. curry powder (this is quite potent)
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
dash of cayenne pepper
1 1/4 cup beef stock
1 cup light cream (or 1/2 cream 1/2 milk)
3 Tbs. catsup
1 3-pound chicken, stewed, cut into bite-size pieces
brown rice

orange marmalade
boiled egg

Melt butter in a large skillet. Add onion and garlic and cook over medium heat until onion is limp. Combine all of the dry ingredients and add to the onion mixture, stirring over low heat until blended. Slowly add beef stock and cream and stir until smooth. Add catsup. Cook for 2 minutes then add chicken and continue to heat for about 5 minutes. Do not bring to a complete boil. Serve over hot buttered rice with any, or better yet, all of the condiments.

From: Colorado Cache Cookbook
Serves 4.

Monday, June 14, 2010

Chili Rubbed Pork with Orange Glaze

  1. I have tons of recipes to post about, I am so sorry I have been gone so long! OUR LIFE has been a little crazy lately. I haven't had much time to post all of my new recipes, so I have just been keeping them in storage...get ready for some good ones. However, even though I have tons to give to you, I had to start it off with the one that I made for dinner tonight. My sister, Amanda, gave me this recipe with rave reviews, and it did not disappoint! Seriously, I already wrote in on our calendar to have again in a couple of weeks...and my mouth is watering just thinking about it!

    Chili Rubbed Pork with Orange Glaze
    Printable Version

    2 (1 pound) pork tenderloins, trimmed

    Spice Rub:
    1 tablespoon chili powder
    1 tablespoon garlic powder
    1/2 tablespoon sugar
    1 teaspoon salt
    1/2 teaspoon ground black pepper

    1 1/2 cups orange marmalade
    1/2 cup barbecue sauce
    1 teaspoon grated ginger
    1/2 teaspoon garlic powder
    1/2 to 1 teaspoon hot sauce(we did 1, but it is quite hot)
    2 tablespoon chopped cilantro
    2 small limes, juiced

    Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.

    Prior to grilling, melt orange marmalade in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.

    Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.

    When approximately 4 minutes of cook time remains, brush the pork tenderloins with the orange glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze over cous cous or brown rice.

    Recipe from Amanda
    Serves 4.