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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Winter II: Week 2, Saturday

Warm Stuffed Endive Salad
Peppered Pork Tenderloin with Red Wine Reduction
Potato Feta Cakes
Braised Red Cabbage

Cooking time: 60 minutes for menu          Cooking schedule: see below for instructions

         We'll make the red cabbage with this dinner and eat it twice more during the week  Plus it freezes well.  We'll use more feta during the week. 

Warm Stuffed Endive Salad

Total time: 25 minutes
    The endive is cooked until tender, then the stem end hollowed.  Fill it with creamy eggs and finish with a lemony mayonnaise for a late winter warm salad.

Warm Stuffed Endive Salad Ingredients:

 Instructions:

Peppered Pork Tenderloin in Red Wine Sauce

Total time: 30 minutes
    Remember that, while adding a lot of flavor, pepper can be quite hot.  Be a bit careful, particularly if you are grinding fresh peppercorns, as these will be hotter than the old stuff in the can in your pantry....

Peppered Pork Tenderloin in Red Wine Sauce  Ingredients:

 Instructions:

Potato and Feta Cakes

Total time: 40 minutes
   I like Potato Cakes well enough that I don't always wait for leftover mashed potatoes to make them. The potatoes only take about 12 minutes to cook, and they are a bit drier than traditional mashed, letting the cakes stay together well, even with the feta.

Potato and Feta Cakes Ingredients:

 Instructions:

Red Cabbage

Total time: 60 minutes
     This is a wonderful, colorful side dish for fall and winter.  Red cabbage is the perfect, and traditional, accompaniment to game, roast goose and duck.  I also think it goes beautifully with pork.  This will make enough for 2 or 3 meals (maybe more, depending on the size of the head).  It freezes well if you have more than you want for this week.  Just thaw and reheat!

Red Cabbage Ingredients:

 Instructions:

Cooking Schedule: 60 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
heavy pot or Dutch oven with lid, small skillet, 2
medium skillets, one with lid, large nonstick skillet

Slice all bacon
Sauté bacon for cabbage
Chop onion
Start to slice cabbage
Add onion to bacon, sauté
Finish slicing cabbage
Add cabbage to bacon and onion
Add wine, vinegar, stock, juice, sugar
Stir well, bring to a boil, cover, simmer
Peel, cut potatoes, boil
Trim endive, cut, sauté
Make Lemon Mayonnaise
Turn endive, sauté
Slice pork, press in pepper
Add stock to endive, cover, simmer
Chop apple, add to cabbage

Drain potatoes, mash, cool
Whisk eggs, yogurt, chives for endive
Mince garlic
Crumble feta
Sauté bacon for endive in small skillet
Whisk eggs, yogurt, chives for potatoes
Add potatoes, feta, stir
In large skillet make and sauté potato cakes
Check endive, when done remove, allow to cool
Sauté pork
Trim endive, arrange on plates
Add eggs to bacon, stir, cook, remove from heat
Turn pork
Turn potato cakes
Reduce heat under potatoes to very low or off
Add remaining ingredients to pork, cover and simmer
Spoon eggs onto Endive, add Mayonnaise, serve
Done?
Finish Potato Cakes, turning up heat as needed
Remove pork, reduce sauce, spoon over pork
Serve all

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