I’m a slacker I know! I’m beyond behind in writing blogs and for that I apologize. I am however attempting to make up for slackness by attempting to do not one, not two but THREE yes three blogs in a seven day period. So with that being said, here we go with numero uno!
The Fall Transition!
Growing up in the south, we don’t normally experience the typical transition in to fall and winter; most years we are met with the most glorious Indian summers that spread in to very mild even warm winters. To celebrate this transition I like to combine both seasons on one plate using the best ingredients that remind me of both summer and fall.
Spicy slow roasted pork tenderloin
Spiced Apples
Potato Salad
Coleslaw
For the pork, a marinade of bourbon is a southern necessity, if you won’t drink it, don’t steep it, for this recipe I recommend one of the following, Maker’s Mark, Jim Beam or Jack Daniels. Side note: Jack Daniels tends to become sweeter in this particular recipe so you may want to adjust the amount of brown sugar in the dry rub. For the rub, I love a mixture of brown sugar, cayenne pepper, red pepper flakes, cumin, smoked paprika, and a few pinches of kosher salt for balance. This mixture is strictly to taste, want it a bit hotter, more cayenne and red pepper flakes, a little smokier more cumin and smoked paprika. The marinade of the pork is simple, ziplock bag, pork, bourbon, a bit of the dry rub, half a slice sweet Vidalia onion, minced fresh garlic, a splash of apple cider vinegar. Mix well and let it hang out in the fridge over night. The next day, turn on the croc pot to low, you want to give it time to properly warm up and come to temperature, depending on the model anywhere from 15-20 minutes should be appropriate. Chop one onion, mince two cloves of garlic at just enough olive oil to coat the bottom of a croc pot. Add the pork loin and the contents of the ziplock, cover and let cook a minimum of 5 to 6hours, turning over once about the 3hour mark. When ready, slice and serve.
The apples are simple. I love using Granny Smiths because they hold their shape and texture so well. Peeled, cored, quartered, sliced; placed in a hot pan with butter, brown sugar, cinnamon and nutmeg. Deglaze with a bit of bourbon and let cool. Doesn’t get any better than that!
Every home has their version of a classic potato salad recipe. Potatoes, boiled eggs, celery, mayo, sweet mixed relish, salt and pepper to taste. Boil potatoes until tender and drain well season with the salt and pepper. Cut boiled eggs in half separating the yolks from the whites, using either a fork or a whisk blend together the mayo and the yolks until creamy, dice the whites and the celery. Combine all ingredients to the potatoes and mix well. Potato salad goodness at its best!
For the coleslaw I like to play around a bit. The recipe for this changes as often as mind but for this plate I had to use some of my favorite flavors, blue cheese salad dressing, blue cheese crumbles, sour cream, smoked paprika added to your basic prepackaged coleslaw mix. The tang of sour cream and blue cheese adds an amazing pop to your traditional coleslaw.
For this meal I love using the left over bourbon for a great drink the Classic Mint Julep. Bourbon, simple syrup, mint leaves, shaved ice. Muddle together mint leaves and simple syrup; strain in to a glass containing bourbon and shaved ice.
This is my perfect Fall Transition!
