Pork Tenderloin with Balsamic-Cranberry Sauce

Part 2 of my holiday recipe series. Delicious and easy to make! It would also beautiful a presentation on your holiday table. Great for entertaining!

 

 

Get recipe here.

Cowboy Matambre

Part 2 of my recipes from the cookbook Culina Mundi.  An Argentinean dish, often served as an appetizer. This took some time and skill to make. The hardest part was making sure it was sealed properly.  If the meat is thick, I would suggest to pound it thinner, it will be easier to roll.

 

Cowboy Matambre

  • Servings: 6
  • Difficulty: moderate
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Ingredients

  •  4 1/2 pound flank steak
  • 2 cloves garlic, finely chopped
  • 1 tablespoon parsley, chopped
  • salt and pepper
  • 1 tablespoon olive oil
  • 4 eggs
  • 9 ounces carrots
  • 1 pound fresh spinach
  • 2 red bell peppers
  • 1 pinch crushed red pepper
  • 1 pinch paprika
  • 1 cup shredded Gruyere cheese
  • 2 medium onions
  • 2 bay leaves

 

Directions

  1. Spread the steak on a large cutting board. Remove any skin with a small knife. Place the steak in a baking pan. Season with the garlic, parsley, salt and pepper, and sprinkle some olive oil. Place in fridge to marinate for 24 hours.
  2. Boil the eggs for 10 minutes and shell them. On the meat evenly spread with peeled carrot sticks, spinach leaves, and halved eggs. Cover with strips of red pepper.
  3. Season with paprika and crushed pepper. Cover with the cheese. Using two hands roll the meat.
  4. Using a needle, pass the the kitchen twine through the meat to seal the edge. Tie up the meat.
  5. Bring 4 quarts of water to a boil, with carrot disk and peeled onions, and bay leaves.   Place the meat and lower the heat. Simmer covered for 2 hours. Serve sliced.

 

 

Carne de Res con Tomatillos

Comfort food Mexican style! Adapted from Mexican Cooking from Roger Hicks.

 

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 1/2 pounds round steak
  • 2 tablespoons olive oil
  • 1 onion, sliced
  •  2 cloves garlic, finely chopped
  • 12 ounces chorizo
  • 1 or 2 fresh serrano chili, or canned, sliced
  • 1 handful fresh coriander or use parsley as a substitute, chopped
  • 10 ounces of fresh tomatillos
  • salt and pepper
  • 12 new potatoes
  • 1 cup beef stock, add water if needed

 

Directions

  1. In a heavy stock pot, heat up the oil and brown the meat on all sides. Set aside. In the same pan cook the onions and garlic, until translucent. Add the chorizo and cook for a few mintues more.  Add the beef back into pot. Add the rest of the ingredients, except the potatoes. Cover and simmer for about 2hours, until the beef is tender.
  2. Meanwhile, boil the potatoes in a salted water. Add to the beef and cook for another   5 to 10 minutes.