TORTURED ORCHARD’S GOLDEN SAUCE Two Ways

This powerfully tasteful mustard pepper sauce may be my
favorite of TORTURED ORCHARDS many great sauces so far!  And it is so complete with flavor that as a
marinade for your protein you don’t need anything else.  It could not be more quick and easy to make a
palate pleasing plate (how about that alliteration?) with GOLDEN SAUCE.  Just add veggies!

 

I’m not big on marinating for hours and hours because I feel
it changes the integrity of the protein, and whenever there is an acid involved
(vinegar here), it actually will begin to “cook” your protein.  Not everyone agrees with that but it is what
I was taught many years ago and still believe it to be true.  (Okay, okay, there are exceptions such as
Thai Beef, but very few.  My opinion.)

**Always discard left over marinade, or bring to a boil if
you are using it for a sauce to eliminate any chance of contamination from the
protein.

Here are two ideas for TORTURED ORCHARD’S GOLDEN SAUCE:

  • Talapia

Marinate a 6 ounce fillet of Talapia in 1 ½ tablespoon of
Golden Sauce for 30 minutes.

Spray grill pan with non-stick spray and heat to medium
high.

Cook on each side for 3-4 minutes.

Serve with vegetables of your choice.   In the picture is sautéed kale and steamed
carrots.

 

And now an obvious choice for mustard and pepper, but I just
couldn’t help myself.

  • Boneless Pork Loin

Marinate a 2 pound boneless pork loin for 2-3 hours with
ample Golden Sauce, approximately 1/3 cup.

Pre-heat your oven to 250 degrees.  Yes, we are doing this low and slow.

Bake for 1 hour, then check pork temperature.  The desired temp as per the US government is
145 degrees.  If needed return the pork
to the oven and cook 10 more minutes then check temp again.

(Usually I would cook it to a lower internal temp because I
don’t ever like my meat more than medium, but when it’s cooked at such a low temperature
it really stays very moist.)

Let pork stand for 3-5 minutes before slicing.

Serve with vegetables of choice.

Can it be any easier??
I don’t think so!

For more information on these sauces and to purchase, please
visit http://torturedorchard.com/.

 

Dinner, Theater and a Cause

My friend Karla invited me up to Topanga Canyon, CA where
she is a resident, for dinner and local outdoor theater one recent Friday
evening.  It was a perfect night to be
outside as the days had been hot, hot, hot.
Usually in the Los Angeles area after sundown you need to put on a jacket
and long pants as it cools down very quickly, unlike those great summer nights
in the Midwest that I remember as a child.
So the jacket I wrapped around my waist stayed there all night long
under a beautiful and warm summer sky.

Karla, her daughter Kayla, a really cool K I D getting
ready to go off to college in a couple of weeks, and I drove the short way from
their home to the Will Geer Theatricum Botanicum, www.theatricum.com/ to have a pre theater picnic and then see the play, Rose Cottages, written by Bill Bozzone.  One of the young actors in the play, Graco Hernandez,
is a product of the organization City Hearts, www.cityhearts.org/, a wonderful
organization my friends support.  He and
all of the actors were fantastic!   It was a wonderful night.

Here’s what Karla prepared for our picnic:

Tuna and Vegetable Platter phot

Tuna and Veggie Platter:

Tuna steak seasoned with salt and pepper, seared 2
minutes on each side.  Roll in black and
white sesame seeds.

Green Beans

Yellow and Green Summer Squash

Baby Carrots

Orange Tomatoes

Strawberries

all on a bed of Baby Greens

Ginger Soy Dressing:

3 cloves of minced garlic

3 tablespoons minced fresh ginger

¾ cup olive oil

1/3 cup rice vinegar

½ cup soy sauce

3 tablespoons honey

¼ cup water

Mix well in jar with lid

 

Quick and Easy Kale Chip Recipe

Making kale chips could not be easier.  For those of us who really love that salty crunch now and again… and again, they are a great alternative to regular high fat, high calorie chips…and mighty tasty!  And very inexpensive!!   So easy and fast to make.  Here you go:

One bunch of kale

EVOO (a Rachael Ray term for Extra Virgin Olive Oil)

Salt

Pre-heat your oven to 350 degrees.

Tear kale into approximately 2 inch pieces.

Drizzle EVOO over kale and lightly salt.

Put prepared kale onto a baking sheet.

Bake for 8-10 minutes.

That’s it!  Could not be easier.  And oh, so tasty and very healthy.  Even your kids will love them.  What better way to get those leafy green veggies into your diet?

Barbeque Grills

It’s time to grill!  Bar-B-Q Grills are happening now!  Here are my ideas about where to buy great grills.

Steaks, burgers, dogs, chicken, sausage and don’t forget your veggies.  It’s grillin’ time. Need a little help to find that great grill?  Check out what I came up with.

You cannot go wrong with a Weber for sure.  Something for everyone, so
many to choose from:  http://www.weber.com/home

Lowes always has great deals for your home:  http://www.lowes.com

Sears is always the “go to” for many of us since we were kids: http://www.sears.com

And if you like to shop online, here is my fave place, Amazon: http://www.amazon.com/Grills-Fryers-Outdoor-Cooking-Living/b?ie=UTF8&node=553760.

Tell me what you have or just bought.

 

Recipe for Turkey Sheppard’s Pie

Making one dish meals like Sheppard’s Pie is quick, easy and economical.  I make this one with turkey instead of the usual beef because I like to save my “beef days” for a big, juicy steak!  So in this recipe you can still get your meat and potato fix, just with lower calorie, lower fat turkey.  And in my mind, mashed potatoes are pretty close to the perfect food so what’s not to like?  Oh, and don’t forget you get your veggie requirement is in this, too.

Recipe (serves 4):

  •  3 large Idaho potatoes, peeled and cubed
  •  Sea salt
  •  tablespoons extra virgin olive oil
  •  1 1/2 pound ground turkey breast (white or dark meat)
  •  1 tablespoon paprika
  •  1 tablespoon cumin
  •  Freshly ground black pepper
  •  2 tablespoons fresh thyme
  •  1 medium onion, chopped
  •  2 carrots, peeled and diced
  •  3 ribs celery, chopped
  •  ½ red bell pepper, seeded and chopped
  •  1 cup frozen peas
  •  2 tablespoons all-purpose flour
  •  1 cup chicken broth
  •  1 cup sour cream, divided
  •  3 tablespoons butter
  • ½ tablespoon fresh chives, chopped

Directions:

  1. Bring a medium pot of water to a boil, add salt, and cook the potatoes until tender, about  15 minutes.
  2. Heat a large skillet over medium-high heat.  Add olive oil.
  3. Season the turkey with paprika, cumin, salt, pepper, and thyme.
  4. When turkey is cooked through, add the onions, carrots, and celery.   Season with salt and pepper.
  5. Cook 5 minutes, then add the red pepper and peas.  Cook 2 minutes.
  6. Stir in flour and cook for 2 more minutes.
  7. Stir in broth.
  8. Add 1/2 cup of sour cream.  Simmer over low heat while you prepare the potatoes.
  9. Drain potatoes and return to the warm pot.   
  10. Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper.
  11. Mash the potatoes.  If the potatoes are too thick, add a bit of milk.
  12. Pour turkey mixture into a pie plate or medium casserole dish.  
  13. Top turkey with an even layer of potatoes.
  14. Garnish potatoes with the remaining chives.