You’ll need:
1 lb pork tenderloin – marinade in 1/2 tsp cumin seed (crushed), 2 cloves of garlic-minced, 1.5 Tbsp EVOO and 2 Tbsp beer (or broth) in a ziploc at least 30 minutes (and up to 4-5 hours).
In a small bowl place, 1/2 red onion-thin sliced. Toss in 1 Tbsp of balsamic vinegar and 1 Tbsp of EVOO – turn occasionally
2 red potatoes, sliced long, quartered, brush with 1 tbsp of EVOO – light salt & pepper
1 large or 2 small tomatoes, chopped

Chimchurri Sauce
2 garlic cloves, crushed
3/4 C fresh parley leaves
1/2 C fresh cilantro
Fresh hot pepper, seeded & rough dice (I used 3 small serrano peppers in my mix – but we like it hot), one jalapeno should be sufficient to start – do this to taste
1 Tbsp lemon juice (fresh if available)
2 tsp fresh oregano, (1 scant dried will substitute)
1 tsp cumin powder
6-8 turns of fresh ground pepper
1/2 tsp salt
1/4 C EVOO

Mix all ingredients and blend or puree until a smooth texture. Set in frig for 30 minutes (helps set the flavor – while the pork is grilling). This sauce is perfect at room temp or cold. Any leftover sauce will keep refrigerated for 3-4 days.

Oven to 375 or grill to med. Place the tenderloin on a foil lined pan with the potatoes, roast at @375 for 40 minutes – Meanwhile – plate up the onions, chopped tomatoes, side with sliced pork tenderloin and potatoes – serve chimchurri sauce drizzled lightly on top or dished on side. An excellent compliment to this is balsamic roasted beets – great contrast and complimentary flavor.
This was a savory dinner, it plates up as pretty as it is tasty – the picture is as I prepared it earlier this month

This type of hand mixer makes this sauce in a jiffy!

Proctor Silex Hand Blender Perfect to whip blend and mix drinks sauces and even potatoes! Ergonomic grip Stainless steel blade Extra long 5 ft. cord

Spinach Quiche

Ingredients:
1 frozen pie crust (or your own if you prefer)
2/3 C ham, cubed
9 oz pkg of frozen spinach (no sauce)
1/4 onion, sliced thin
1 tbsp butter/oleo
5 eggs
1/2 C heavy cream
pepper
2/3 C cheese (cubed, crumbled or shredded) Feta & sharp cheddar
1/2 C med cheddar, grated (for topping)
Paprika

To Prepare: Oven to 375. Cook the spinach according to directions and drain thoroughly-set aside. In a skillet, quickly brown the ham cubes, turn down the heat and add the oleo and onion. Cook until the onion is golden brown – approximately 3 minutes. Remove from heat. In a bowl, mix your eggs, cream and pepper (to taste). Mix together the ham, onion, spinach, cubed cheeses lightly and put in the prepared pie shell. Pour the egg mix over – should cover in the ingredients. Top with the additional grated cheddar cheese. Place in oven on a cookie sheet and bake for approximately 30 minutes. Test the center with a toothpick – like a cake it should come out clean. Remove from oven and allow to cool for 10 minutes before serving.

Variations of Quiche are really endless. Imagine a wonderful combination of tastes…
think canadian bacon, onion and havarti/cheddar.
Or perhaps a seafood quiche – crab, asparagus, cream cheese and pepper jack -
Or shrimp, peppers, green onion w/queso fresco and cheddar -
Or bacon, spinach, mushroom, feta and sweet peppers.
Or smoked salmon, red onion, dilled havarti, colby jack …… you get the idea.
I have even read a french recipe or quiche with tomato, anchovies and olives!
This recipe is just a base – Dream on….
I look forward to hearing what combination you like best

Seasoning mix:
2 tsp salt
2 tsp ground red pepper (cayenne)
1 tsp white pepper
1 tsp black pepper
1 tsp dried thyme
½ tsp dried basil

To equal 3/4 cup: Chopped onions, chopped celery, chopped peppers
(red bell, green bell, Anaheim – I’ve even used yellow wax or jalapeno peppers)
2 clove garlic minced
4 tbsp oil
1/2 C flour
1.5 C seafood stock (or chicken stock)
1/2 stick butter or oleo
1 lb. Crawfish tails or medium shrimp (peeled & deveined)
1/2 C fine chopped green onions

First step is to combine the seasoning mix and set it aside.

In a heavy skillet – make roux of oil and flour – whisk constantly over med hi heat until roux is dark peanut butter color, turn down heat and add vegetables & ½ of seasoning mix – cook through – 3-5 minutes. Meanwhile microwave the stock until hot – gradually add to roux until thoroughly dissolved (use a whisk if needed) reduce heat to low allow to cook 5-7 minutes. Taste, add the rest of the spice mix if preferred. Then to this “gravy” mix add your crawfish tails or shrimp – (shrimp should cook in less than 5). Add enough of the butter to obtain a smooth consistency. Top with the green onions. Traditionally served w/rice

*Serves 3-4 with rice