View from the Innside

Pork Tenderloin with Chipotle-Marmalade Sauce

Our friend Joyce at the Chambered Nautilus in Seattle was telling us how much she loves pork tenderloin, so I was going to point her to the recipe on our blog.  I haven't posted that one yet--so here it is.  Click here for a printer-friendly pdf version.

Pork Tenderloin with Chipotle-Marmalade Sauce

Velvet Restaurant in SoHo, NY
6 servings

3 2/3 c. beef stock or canned beef broth
3 2/3 c. chicken stock or canned low-salt chicken broth
3 T. olive oil
3/4 c. finely chopped shallots
1/2 c. orange marmalade
1 T. chopped canned chipotle chilies*
1 T. water
2 tsp. cornstarch
2 1-pound pork tenderloins

Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.

Heat 2 T. olive oil in heavy large saucepan over medium-high heat.  Add shallots and sauté until tender, 4 min. Add reduced stock mixture, marmalade and chipotle chilies.  Simmer until mixture is reduced to 2 cups, 5 min.  Mix 1 T. water and cornstarch in small bowl. Whisk cornstarch mixture into stock mixture. Stir until sauce boils and thickens, 5 min. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 425°F. Sprinkle pork with salt and pepper. Heat remaining 1 T. olive oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown on all sides, about 4 minutes.

Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15 minutes. Let pork rest 5 minutes.

Bring sauce to simmer. Slice pork into 1/2-inch-thick medallions; arrange on plates. Spoon sauce over and serve.

*        Tip for chipotle chili in adobo sauce:  this can be found in the Mexican food section of the grocery store, generally in 6-oz. cans.  Since I don’t use very much at one time and don’t want to waste this great chili, I put the chilies with all of the adobo sauce in a food mill to remove seeds and skin.  Put into an ice cube tray using a tablespoon measure and freeze.  Remove from ice cube tray and store in a freezer bag.  Note that it will stain your ice cube tray red!

I’m having fun--come on along!

Kathy
Bottger Mansion of Old Town
historic bed & breakfast
110 San Felipe Street NW
Albuquerque, NM   87104
www.bottger.com
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Croissant French Toast a l'Orange recipe

Croissant French Toast is really special, and we served it at the Bottger Mansion of Old Town for breakfast on New Year's Day.  For a printer-friendly full-size pdf page, click here.

Croissant French Toast à l’Orange

adapted from Arroyo Village Inn
Arroyo Grande, California
6 servings

6 large croissants or 12 cocktail-size croissants, cut horizontally into top and bottom halves
9-oz. orange marmalade
3 oz. orange juice
5 eggs
1 cup heavy cream
1/2 cup milk
1 tsp. almond extract

Place the bottom halves of croissants on a half-sheet pan or jelly-roll pan (pack them as tightly as possible).  In a small bowl, combine the marmalade with the orange juice; mix completely.  Spoon thinned marmalade over each croissant bottom half, saving a little to be used as a glaze for the tops of the croissants.  Place the croissant tops over the croissant bottom halves.  In a medium bowl, beat together the eggs, cream, milk and almond extract.  Pour this mixture over the croissants.  Spoon the remaining marmalade over the top of each croissant as a glaze.  Cover the baking sheet and refrigerate 8-10 hours, allowing the croissants to soak in the egg mixture. 

When ready to bake, remove the baking dish from the refrigerator and allow it to stand at room temperature for 45-60 minutes before baking.  Preheat the oven to 350 degrees.  Spray half-sheet pan with vegetable spray.  Using a spatula, remove the croissants out of the cream mixture to the greased baking sheet.  Leave space between the croissants.  Bake uncovered for 25 minutes.  For a nicer presentation, take a small knife and cut around the croissants before removing to plates—this will get rid of excess custard around the croissants.  Serve the croissants hot, garnished with strawberries and mandarin orange sections.  Offer syrup on the side.

Optional: strawberries, whole or sliced, for garnish fresh mandarin orange sections for garnish (or clementine, dancy, satsuma, or tangerine) syrup of choice

I’m having fun--come on along!

Kathy
Bottger Mansion of Old Town
historic bed & breakfast
110 San Felipe Street NW
Albuquerque, NM   87104
www.bottger.com
follow us on Facebook

 

Chile-Lime Turkey Patties

Looking for ways to use up that leftover turkey? Now is the time--either use it or cut it up, package it and put it in the freezer. This recipe was in the November 2011 issue of Better Homes and Gardens Magazine. It's quite good, and don't skip the Lime Butter Sauce. It also says it serves eight people, but I made four generous patties instead! Click here for a printer-friendly pdf version.

Chile-Lime Turkey Patties 

Joyce Van Meter in Better Homes and Gardens, Nov 2011

Serves 8

Turkey Patties
2 cups cut-up leftover cooked turkey
1/4 cup fresh parsley
2 T. sliced celery
2 T. sliced green onion
1 cup panko (Japanese-style bread crumbs)
1/4 cup mayonnaise
1 egg, lightly beaten
1 T. lime juice
1 tsp. red chile paste *
1/8 tsp. Worcestershire sauce
2 T. butter

        In a food processor, process turkey until just ground; transfer to a bowl. Process parsley, celery and onion until finely chopped; add to bowl. Add half the panko, the mayonnaise, egg, lime juice, chile paste, and Worcestershire sauce. Form eight 3-inch patties; coat with remaining panko.

        In a 12-inch skillet heat 1 tablespoon of butter over medium heat. Cook patties, half at a time, 5 minutes on each side until nicely browned. Repeat with remaining patties. Serve with Lime Butter Sauce and lime wedges, if desired.

Lime Butter Sauce
1/3 cup white wine or chicken broth
1 T. lime juice
1 clove garlic, minced
2 T. whipping or heavy cream
1/3 cup butter, cut into small chunks
1 T. Asian sweet chili sauce *

In a small saucepan, combine wine or broth, lime juice and garlic. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Reduce heat to low. Whisk in whipping cream. Gradually whisk in butter until melted. Stir in Asian sweet chili sauce. Serve warm over turkey patties. (Note: this refrigerates and reheats well.)

* NOTES: I found the red chile paste and Asian sweet chili sauce at an Asian market. Check the Oriental foods section of your grocery store.

I’m having fun--come on along!

Kathy
Bottger Mansion of Old Town
historic bed & breakfast
110 San Felipe Street NW
Albuquerque, NM   87104
www.bottger.com
follow us on Facebook

 

 

 

Molasses Sugar Cookies

I've had this recipe for Molasses Sugar Cookies for over 25 years but can't remember the name of the co-worker who gave it to me! It's perfect when you're in the mood for gingersnap flavor cookie that is crispy on the outside and chewy inside. Click here for a printer-friendly pdf page.

Molasses Sugar Cookies

Bottger Mansion of Old Town
Albuquerque, New Mexico
4 dozen cookies

1 1/2 c. shortening
2 c. sugar (15 oz.)
1/2 c. molasses (6 oz.)
2 eggs
4 tsp. baking soda
4 c. flour (21 oz.)
1 tsp. cloves
1 tsp. ginger
2 tsp. cinnamon
1 tsp. salt

Melt and cool shortening.  Add sugar, molasses and eggs; beat well.  Sift together remaining ingredients; add slowly and mix well.  Roll into 1-inch balls (use a #40 portion scoop); place extra sugar in a shallow bowl; roll the cookie balls in sugar.  Bake on parchment paper or a greased cookie sheet 2” apart at 375F for 8-10 minutes.

To make ahead and freeze:  place cookie balls close together on a cookie sheet and flatten; freeze in freezer bags.  Bake for slightly longer.

Note:  Doubling this recipe is too much to fit into a standard mixing bowl.

I’m having fun--come on along!

Kathy
Bottger Mansion of Old Town
historic bed & breakfast
110 San Felipe Street NW
Albuquerque, NM   87104
www.bottger.com
follow us on Facebook

 

Crustless Green Chile Quiche

This recipe for a green chile quiche is one of our favorites--rich and creamy with a little New Mexico flavor of green chile. It's perfect to make for a special breakfast or brunch for a crowd.   Click here for a printer-friendly pdf version.

Crustless Green Chile Quiche

Adapted from A Taste of Enchantment
Serves 6-8

1/2 c. (1 stick) butter
1/2 c. flour
7 large eggs
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. white pepper
1 c. milk
1 pound Monterey Jack cheese, shredded (we use a mix of cheddar and Monterey Jack)
2 c. cottage cheese
3 oz. cream cheese, softened
3 4-oz. cans green chili, drained and briefly sautéed

 

        Heat the butter in a saucepan until melted and butter stops foaming.  Stir in the flour to make a roux.  Cook over medium-low heat until smooth, stirring constantly; remove from heat.  Whisk the eggs in a bowl until blended.  Add baking powder, salt, white pepper and milk; whisk until combined.  Slowly add the roux, stirring constantly. Remove from heat and add cream cheese.  Stir in the Monterey Jack cheese, cottage cheese and green chili.  Pour the mixture into a greased 9x13-inch baking pan.  Bake at 350 degrees for 45 minutes or until set.  Cool for 10 minutes and cut into wedges.

Notes:  May use 10 small (individual) quiche dishes; bake for 35-40 minutes.

I’m having fun--come on along!

Kathy
Bottger Mansion of Old Town
historic bed & breakfast
110 San Felipe Street NW
Albuquerque, NM   87104
www.bottger.com
follow us on Facebook

 

cool summer drinks

In summer, I like something to drink that's cold and refreshing, but I don't want added caffeine and excessive calories. By accident, I discovered how to make "cranberry soda" and "blueberry soda," both delicious.

Cranberry soda:  Fill a large glass one-third full of ice. Add cranberry juice (see other options below) to fill the glass halfway. Fill the rest of the glass with sparkling water. Ta-da--"cranberry soda." 

Blueberry lemonade or soda: Use a ratio of one part blueberry syrup to five parts lemonade or sparkling water.

It seems simple, right?  Think of all those lovely flavorings available for Italian sodas and coffee drinks. I tried it with orange juice, but it was a bit tart, so next time I'll try orange syrup. I also plan to try it with grape juice, mango nectar and maybe apple juice.

suggested garnishes:  small frozen fruits--blueberries, strawberries, grapes, blackberries, raspberries--lemon or orange slices, mint sprigs.  Use your imagination and have some fun with it.

A note on the sparkling water:  Sparkling water is available in the soda section of the grocery store, and I found it to be the best. It offers a little zip without adding any flavor on its own. Club soda is also good but contains some salt, so it adds a slightly bitter flavor. Tonic water contains quinine and definitely has a bitter flavor that I didn't like at all. Maybe it's okay for a gin and tonic (I don't drink that), but not in my soda.

I’m having fun--come on along!

Kathy

Bottger Mansion of Old Town
historic bed & breakfast
110 San Felipe Street NW
Albuquerque, NM   87104
www.bottger.com
follow us on Facebook

 

Caramel Pecan French Toast recipe

This is one of our favorites, and I just realized we've never posted it, so here it is. Click here for a printer-friendly pdf version.

Caramel Pecan French Toast

Steve Hiatt
Bottger Mansion of Old Town, Albuquerque, New Mexico
Serves 8-10

1 baguette, day old or somewhat stale, cut on bias into 1-inch slices
6 eggs
1 1/2 c. milk
1 1/2 c. half-and-half
1 tsp. vanilla extract
1/8 tsp. nutmeg
1 tsp. cinnamon
1/2 c. butter
1 c. brown sugar
2 T. maple syrup
1 tsp. cinnamon
1 c. chopped pecans 

Arrange bread slices in a greased 9x13-inch baking dish.  Whisk eggs until combined and add vanilla, nutmeg, cinnamon, milk, and half-and-half.  Whisk until combined.  Spoon over bread, cover, and refrigerate 12 to 24 hours.  Remove from refrigerator 1/2 hour before baking. Preheat oven to 350 degrees.  Spray a baking sheet with vegetable spray.  With a slotted spoon, remove bread slices from custard and place on greased baking sheet.

Meanwhile melt the butter in a medium saucepan.  Add brown sugar, maple syrup, and cinnamon.  Cook over low-medium heat until brown sugar is melted, stirring constantly.  Stir in pecans and cook for another 2 minutes, stirring constantly.

I’m having fun--come on along!

Kathy

Bottger Mansion of Old Town
historic bed & breakfast
110 San Felipe Street NW
Albuquerque, NM   87104
www.bottger.com
follow us on Facebook

 

Bacon, lettuce and tomato salad recipe

Bacon--it's not just for breakfast!  While we serve breakfast to our guests at the Bottger Mansion of Old Town, we also eat two other meals every day. This is one of my new favorites, especially in the warmer months when a main-dish salad tastes really good at the end of the day.   Click here for a printer-friendly pdf version.

Bacon, Lettuce and Tomato Salad

adapted from Cooks Illustrated
Serves 4

3 c. bread cubes (crouton-size)
1/4 tsp. salt
1/8 tsp. pepper
cooking spray
12 slices bacon, chopped 
1/3 c. mayonnaise  
3 T. red wine vinegar  
4 c. cherry tomatoes, halved 
10-ounce bag salad greens  
1 avocado, chopped
Salt and pepper  

Adjust oven rack to middle position and heat oven to 400 degrees.  In a large bowl, mix bread cubes, salt and pepper, spraying with cooking spray and tossing until lightly coated.  Bake until golden brown, 8 to 10 minutes. Let cool. 

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. (Tip: draining the bacon fat as it cooks will allow the bacon to get crisp easier.)  Transfer to paper towel-lined plate. Discard drippings.

Whisk mayonnaise and vinegar in large bowl. Add bacon, tomatoes, salad greens, avocado and croutons and toss to combine. Season with additional salt and pepper as desired. Serve.

(Tip: if you won’t use all the salad at one time, keep half of the components aside and separate. Otherwise, the croutons will get soggy if you mix it all together and have it leftover later.)

I’m having fun--come on along!

Kathy

Bottger Mansion of Old Town
historic bed & breakfast
110 San Felipe Street NW
Albuquerque, NM   87104
www.bottger.com
follow us on Facebook

 

recipe for Nassau Grits (or rice)

I had planned for this to be a side dish to go with some kielbasa, but when I looked at the recipe, I realized it contains enough meat to stand alone as a main dish.  If you're a grits "weenie"--meaning you didn't grow up eating grits and can't see yourself ever giving them a try--you can substitute 3 cups of cooked white rice. Click here for a printer-friendly pdf file.

Nassau Grits (or Rice!)

Saveur Magazine No. 99
The Coffee Cup Restaurant, Pensacola FL
serves 4

8 slices of bacon
1 medium yellow onion, finely chopped
1 green bell pepper, cored, seeded and finely chopped
1 c. (about 6 oz.) finely chopped smoked ham
14.5 oz. can diced tomatoes, undrained
1 clove garlic, minced
3/4 c. old-fashioned stone-ground white grits *
salt and freshly ground black pepper

Fry the bacon in a large skillet over medium heat, turning once, until crisp, about 10 minutes. Transfer the bacon, leaving the drippings in the skillet, to a paper-towel-lined plate to let drain and cool. Crumble the bacon into small pieces and set aside.

Reserve about 3 T. of the bacon drippings in the skillet and discard the rest. Reheat the skillet over medium heat, add the onions and peppers, and cook until the onions are translucent, about 5 minutes. Add the ham and cook, stirring, until the peppers are soft, about 10 minutes. Add the tomatoes (with their juice) along with the garlic. Reduce the heat to medium-low and simmer, stirring occasionally, until most of the moisture has evaporated, about 30 minutes.

Meanwhile, bring 3 cups water to a boil in a medium pot. Add grits and salt to taste, reduce heat to medium-low, and cook, stirring occasionally, until soft, thick, and creamy, about 30 minutes. Stir in the ham-tomato mixture. Season with salt and pepper to taste. Serve grits sprinkled with reserved bacon.

* If you can’t get the old-fashioned stone-ground grits, you can use the quick-cooking grits that only take 5 minutes to cook.

I’m having fun--come on along!

Kathy

Bottger Mansion of Old Town
historic bed & breakfast
110 San Felipe Street NW
Albuquerque, NM   87104
www.bottger.com

 

Red Beans and Rice recipe

A couple of months ago, I wanted some red beans and rice and used a recipe I had found a while back.  I wasn't happy with it, so I went looking for another and found one by Emeril Lagasse.  If anyone should know red beans and rice, it would be Emeril.  I wasn't able to find tasso ham in Albuquerque, so I used diced smoked bacon, and it worked just fine.  At a potluck dinner with other innkeepers last week, it was pronounced delicious!  For a printer-friendly pdf version, click here.

Red Beans and Rice 

Emeril Lagasse
Serves 8 

1 pound dried red beans, rinsed and sorted over
3 T. bacon grease
1/4 c. chopped tasso, or chopped ham (or diced smoked bacon)
1 1/2 c. chopped yellow onions
3/4 c. chopped celery
3/4 c. chopped green bell peppers
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Pinch of cayenne
3 bay leaves
2 T. chopped fresh parsley
2 tsp. fresh thyme
1/2 lb. smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 lb. smoked ham hocks
3 T. chopped garlic
10 c. chicken stock, or water
4 c. cooked white rice
1/4 cup chopped green onions, garnish

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight.  Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.

I’m having fun--come on along!

Kathy

Bottger Mansion of Old Town
historic bed & breakfast
110 San Felipe Street NW
Albuquerque, NM   87104
www.bottger.com