Category: meat

Steaks with Blueberry Sauce

Steak with Blueberries

I saw this recipe in one of the newly acquired Williams-Sonoma cookbooks, and was instantly intrigued. But it just seemed so summery. There are no blueberries in January! Using frozen was an option, but it just didn’t seem right. After all, this is the time for squash, and beef stew, and casseroles. Not blueberries.

Then the weather in Boston suddenly got summery. Well, relatively summery. I mean, I still had to wear a coat and gloves, but it’s something like 60 degrees out right now, which is pretty damn summery for January. And I figured I might as well run with it, and push the summer envelope by cooking up some blueberries.

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Week of Pork, Part Two

After Saturday’s hearty midwestern pork-and-potatoes dinner, Mr. X made me dinner on Sunday–stuffed pork tenderloin with roasted potatoes and brussel sprouts. Pork overload! It was very tasty, and the very best part was the Butternut Squash soup he’d made that morning–full of ginger and perfectly buttery and creamy. Yum. I don’t really know how he made it, as I was very busy sitting on the couch, probably watching the Food Network or something. If I can convince him to recall how he made it, I’ll put it up here. Thankfully, he did manage to keep all his fingers in the squash cutting process.  

Pork dinners two nights in a row, frankly, made me blanch when I remembered that I still had a pound and a half of pork tenderloin in my refrigerator, waiting for my cooking prowess (ha!) to transform it into something…cooked…and edible. What to do, what to do?

I bastardized this recipe from Epicurious, and roasted it up Monday afternoon for a week’s worth of sandwiches. Here is what I did to it:

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Week of Pork, Part One

I am not a big pork eater. In fact, for many years I have stayed away from chops because I think they taste like farts. Maybe it was bad preparation in my past, which is what Miss Crystal insists must be case. Maybe it’s some kind of vicarious Jewishness (although a pretty shabby one, if that, because I luuurve bacon). For whatever reason, the pork cookin’ was something I have stayed away from. Until now. Now there is pork cookin’ with a vengeance.

 I have no idea what compelled me to buy a 2 1/2 pound pork tenderloin at the Roche the other day, but I saw it, and I wanted it, and I bought it. Then I came home and tried to figure out how I was going to cook it for our Christmas Tree Decorating dinner that night. I wanted something simple, so I couldn’t eff it up too much, and I found this. Perfect.

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