Roasted Pork Loin with Apples and Brie

I know I whine about this a lot, but I’m getting older!!!! I don’t want to say old because I plan on living a good long, happy life. But life definitely changes as you age.

Now I’m not sure if it’s the closing in on three decades of life or the twenty years I’ve spent pushing my body, but I am FOR SURE feeling the aches and pains as of late. As I type my ankle is iced up and elevated. Depressing.

Wes has prescribed me one week of no yoga, spinning or walking with mom and dad. Which just means I’ll be spending more time in the kitchen making tasty dishes for the family since Josh just came home from Europe!

He isn’t a huge fan of fish and has been getting plenty of beef in Budva, so I’ll be mixing it up with proteins like this one. The pork loin is delicious, but the creamy, sweet and savory filling takes it too the next level.

You will need…

2 tablespoons olive oil

1 ½ lb pork loin, butterflied

2 tablespoons butter

2 honey crisp or gala apples, diced

1 small onion, diced

¼ cup parsley, finely chopped

½ teaspoon cinnamon

¼ teaspoon cayenne pepper

¼ cup dry white wine

8 slice Brie cheese

3 cups chicken stock

Salt and pepper to taste

Butchers twine

Start by preheating your oven to 400 degrees F.

While the oven is preheating, heat the butter in a large sauté pan over medium heat.

When the butter has melted, toss in the onions and the apples. Season well with salt and pepper and sauté until the onions are starting to lightly brown. About 8 minutes.

Add in the white wine and simmer until the liquid is almost gone.

Toss in the cinnamon, cayenne pepper and parsley and cook for an additional minute and then remove from the heat.

Lay out the loin and pound until season well with salt and pepper.

At one end of the loin lay out the Brie and 1 to 2 cups of the apple and onion filling.

Roll the loin up and tie twine around it so that it is secure.

Heat the olive oil over medium high heat in a large pan. When the oil is hot, add in the loin and seared until browned on all sides. About 10 minutes.

Place the loin in a roasting pan and roast in the oven until cooked until the internal temp is 145 degrees F. About 20 minutes.

While the loin is roasting, place the remaining apple and onion mix back over medium high heat. Add in the chicken stock and simmer until the stock has reduced by half.

When the pork has finished roasting, remove from the oven and let the loin rest for 5 minutes, covered with foil.

Slice into ½ inch slices, top with apple and onion sauce and serve hot.

Love and Beer Floats

Angela 

Roasted Pork Loin with Apples and Brie

2 tablespoons olive oil

1 ½ lb pork loin, butterflied

2 tablespoons butter

2 honey crisp or gala apples, diced

1 small onion, diced

¼ cup parsley, finely chopped

½ teaspoon cinnamon

¼ teaspoon cayenne pepper

¼ cup dry white wine

8 slice Brie cheese

3 cups chicken stock

Salt and pepper to taste

Butchers twine

Start by preheating your oven to 400 degrees F.

While the oven is preheating, heat the butter in a large sauté pan over medium heat.

When the butter has melted, toss in the onions and the apples. Season well with salt and pepper and sauté until the onions are starting to lightly brown. About 8 minutes.

Add in the white wine and simmer until the liquid is almost gone.

Toss in the cinnamon, cayenne pepper and parsley and cook for an additional minute and then remove from the heat.

Lay out the loin and pound until season well with salt and pepper.

At one end of the loin lay out the Brie and 1 to 2 cups of the apple and onion filling.

Roll the loin up and tie twine around it so that it is secure.

Heat the olive oil over medium high heat in a large pan. When the oil is hot, add in the loin and seared until browned on all sides. About 10 minutes.

Place the loin in a roasting pan and roast in the oven until cooked until the internal temp is 145 degrees F. About 20 minutes.

While the loin is roasting, place the remaining apple and onion mix back over medium high heat. Add in the chicken stock and simmer until the stock has reduced by half.

When the pork has finished roasting, remove from the oven and let the loin rest for 5 minutes, covered with foil.

Slice into ½ inch slices, top with apple and onion sauce and serve hot. 

Garbanzo and Black Bean Turkey Chili

If you’ve been paying attention, you know by now that when anything with beans is on the menu, it means my dad is out of town.

My dad is with the U.S. men’s water polo team at the world championships in Barcelona, so I got the expected mid day call from my mother requesting one of her favorite things. Chili. On a ninety degree day.

Most might think this is a ridiculous request, but she gave me life and she let me live at home for free. So mommy gets what mommy wants.

Turkey makes this chili a little lighter and as “summery” as chili can get. Allright, “summery” is probably a stretch, but it was really tasty.

You will need…

2 tablespoons olive oil,

2 onions, cut into ½ inch dice

3 bell peppers (assorted colors), cut into ½ inch dice

1 serrano chili, seeds and membranes removed and finely chopped

5 garlic cloves, minced

1 ½ lb ground turkey

2 ½ tablespoons chili powder

1 ½ teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper

¾ cup blonde beer

28-ounce can fire roasted diced tomatoes

15-ounce can garbanzo beans, drained

15-ounce can black beans, drained

Salt and pepper to taste

Your favorite chili garnishes (cilantro, avocado, cheddar cheese, diced onions)

In a large pot, heat the oil. When the oil is hot, add in the onions and bell peppers and cook over medium heat, stirring occasionally, until softened.

Add in the Serrano and garlic to the pot and cook until the garlic is fragrant.

Add in the turkey and cook, breaking up any lumps with a spoon, until the meat is white throughout, about 4 minutes.

Stir in the chili powder, paprika, cumin and season well with salt and pepper.

Add in the beer and bring the liquid to a simmer. Cook down the alcohol for 3 to 4 minutes.

Pour in the tomatoes and beans and bring the chili back to a simmer.

Simmer over medium heat until the chili has thickened. About 20 minutes.

Season well with salt and pepper and served hot topped with your favorite chili toppers.

Love and Beer Floats

Angela

Garbanzo and Black Bean Turkey Chili

2 tablespoons olive oil,

2 onions, cut into ½ inch dice

3 bell peppers (assorted colors), cut into ½ inch dice

1 serrano chili, seeds and membranes removed and finely chopped

5 garlic cloves, minced

1 ½ lb ground turkey

2 ½ tablespoons chili powder

1 ½ teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper

¾ cup blonde beer

28-ounce can fire roasted diced tomatoes

15-ounce can garbanzo beans, drained

15-ounce can black beans, drained

Salt and pepper to taste

Your favorite chili garnishes (cilantro, avocado, cheddar cheese, diced onions)

In a large pot, heat the oil. When the oil is hot, add in the onions and bell peppers and cook over medium heat, stirring occasionally, until softened.

Add in the Serrano and garlic to the pot and cook until the garlic is fragrant.

Add in the turkey and cook, breaking up any lumps with a spoon, until the meat is white throughout, about 4 minutes.

Stir in the chili powder, paprika, cumin and season well with salt and pepper.

Add in the beer and bring the liquid to a simmer. Cook down the alcohol for 3 to 4 minutes.

Pour in the tomatoes and beans and bring the chili back to a simmer.

Simmer over medium heat until the chili has thickened. About 20 minutes.

Season well with salt and pepper and served hot topped with your favorite chili toppers. 

Broiled Sea Bass with Lemon Aioli

Four people currently live in my house. Me, Mom, Dad and Albert.

Wesley, Albert’s girlfriend Samm and Joshua make frequent appearances, but for the most part there are just the four of us.

When we started this year, I was the only one with a full blown, full time job.

Albert and my dad dabbled in things here and there, but everyone’s schedules were pretty open.

In a matter of two months, I got a new job that involves a lot of travel, Albert got a job an hour from home and Dad got a job where half his job is travel.

We went from zero to BUSY in no time flat.

Which means less time in the kitchen. That does NOT mean less delicious things being made. It just means I need to be making tasty things faster. We can’t be having any more ten in the evening dinners in the Samuels home.

So here is something absolutely DELICIOUS, that takes no time at all.

You will need…

4 sea bass fillets, about 6 ounces each

1 large lemon, thinly sliced

2 tablespoons olive oil

¼ cup mayonnaise

1 pinch cayenne pepper

1 tablespoons fresh thyme leaves

12 small bay leaves (or a few big ones ripped into 12 small pieces)

4 cups arugula

2 tablespoons white wine vinegar (or other fancy light vinegar)

Salt and pepper to taste

Start by preheating the broiler.

Arrange the lemon slices in a small roasting pan and drizzle the lemons with 1 tablespoon olive oil and season them with salt and pepper.

Broil the lemons until they are lightly browned. About 10 minutes.

Take 2 of the lemon slices and finely chop.

Transfer the chopped lemon to a bowl with the mayonnaise and cayenne pepper.

Stir until completely combined and season with salt and pepper. Set aside.

Drizzle the arugula with vinegar and toss until all the leaves are very lightly coated.

Make 4 slits about ½ inch deep in each piece of fish. Slip a piece of bay leaf into each slit.

Then, top the remaining lemons with the fish (skin side up if you have skin). Season with salt and pepper and scatter the thyme on the fish.

Drizzle with the remaining olive oil and broil for 10 to 12 minutes.

You want the skin to be browned and crisp and the fish to be cooked through.

Remove the bay leaves from the fish.

Place 1 cup of dressed arugula on a plate and top with a piece of fish.

Serve hot with lemon aioli. 

Love and Beer Floats

Angela 

Broiled Sea Bass with Lemon Aioli

4 sea bass fillets, about 6 ounces each

1 large lemon, thinly sliced

2 tablespoons olive oil

¼ cup mayonnaise

1 pinch cayenne pepper

1 tablespoons fresh thyme leaves

12 small bay leaves (or a few big ones ripped into 12 small pieces)

4 cups arugula

2 tablespoons white wine vinegar (or other fancy light vinegar)

Salt and pepper to taste

Start by preheating the broiler.

Arrange the lemon slices in a small roasting pan and drizzle the lemons with 1 tablespoon olive oil and season them with salt and pepper.

Broil the lemons until they are lightly browned. About 10 minutes.

Take 2 of the lemon slices and finely chop.

Transfer the chopped lemon to a bowl with the mayonnaise and cayenne pepper.

Stir until completely combined and season with salt and pepper. Set aside.

Drizzle the arugula with vinegar and toss until all the leaves are very lightly coated.

Make 4 slits about ½ inch deep in each piece of fish. Slip a piece of bay leaf into each slit.

Then, top the remaining lemons with the fish (skin side up if you have skin). Season with salt and pepper and scatter the thyme on the fish.

Drizzle with the remaining olive oil and broil for 10 to 12 minutes.

You want the skin to be browned and crisp and the fish to be cooked through.

Remove the bay leaves from the fish.

Place 1 cup of dressed arugula on a plate and top with a piece of fish.

Serve hot with lemon aioli. 

Spiced Peanut Brittle

I came to realize today that my life must have been a lot less busy two years ago before I decided to do the Twelve Days of Treats.

It seemed like nothing then. I would make a couple treats a night, take them to work and do it all over again the next night. Wham, bam, thank you ma’am.

But I must have a lot more going on now. Because this is the second year in a row I’ve attempted the Twelve Days of Treats and failed. Either I have more going on, or I’ve lost my edge.

Whatever the reason, I’m pretty sure I only made it to Nine Days of Treats this year.

I know it is no excuse, but I was busy a lot of the time wrapping about forty gifts that look like this…

Thankfully I didn’t poop out before making this awesome brittle.

You will need…

1 ½ cup lightly salted, roasted peanuts

½ teaspoon cinnamon

½ teaspoon cayenne pepper

½ tablespoon vegetable oil

3 cups sugar

1 ½ cups water

½ tablespoons soften butter for the spatula

Start by combining the cayenne pepper, cinnamon and the peanuts in a small bowl.

Then, lightly oil a medium sized saucepan and add in the water and sugar.

Cook over high heating, bring the mixture to a boil. Stir often.

When it has begun to boil, cover and cook for three minutes.

Remove the cover and cook over medium high heat until the sugar water is a medium amber color. You want it to be about 300 degrees.

Then, add in the peanut mixture and remove from the heat.

Once completely combined, pour onto a silicone mat lined baking sheet or a buttered parchment lined baking sheet.

Use the buttered spatula to spread the mixture out into a thin layer.

Allow to harden completely.

Break apart and serve.

Love and Beer Floats

Angela  

 Spiced Peanut Brittle

1 ½ cup lightly salted, roasted peanuts

½ teaspoon cinnamon

½ teaspoon cayenne pepper

½ tablespoon vegetable oil

3 cups sugar

1 ½ cups water

½ tablespoons soften butter for the spatula

Start by combining the cayenne pepper, cinnamon and the peanuts in a small bowl.

Then, lightly oil a medium sized saucepan and add in the water and sugar.

Cook over high heating, bring the mixture to a boil. Stir often.

When it has begun to boil, cover and cook for three minutes.

Remove the cover and cook over medium high heat until the sugar water is a medium amber color. You want it to be about 300 degrees.

Then, add in the peanut mixture and remove from the heat.

Once completely combined, pour onto a silicone mat lined baking sheet or a buttered parchment lined baking sheet.

Use the buttered spatula to spread the mixture out into a thin layer.

Allow to harden completely.

Break apart and serve.

1 ½ cup lightly salted, roasted peanuts

½ teaspoon cinnamon

½ teaspoon cayenne pepper

½ tablespoon vegetable oil

3 cups sugar

1 ½ cups water

½ tablespoons soften butter for the spatula

Start by combining the cayenne pepper, cinnamon and the peanuts in a small bowl.

Then, lightly oil a medium sized saucepan and add in the water and sugar.

Cook over high heating, bring the mixture to a boil. Stir often.

When it has begun to boil, cover and cook for three minutes.

Remove the cover and cook over medium high heat until the sugar water is a medium amber color. You want it to be about 300 degrees.

Then, add in the peanut mixture and remove from the heat.

Once completely combined, pour onto a silicone mat lined baking sheet or a buttered parchment lined baking sheet.

Use the buttered spatula to spread the mixture out into a thin layer. Allow to harden completely.

Break apart and serve.