Archive for March, 2011
Apricot, Prune and Gorgonzola Stuffed Pork Tenderloin, Wrapped in Prosciutto, with a Mushroom Sherry Sauce
Quite possibly the longest recipe title to date, today’s post was born from the combination of a simple stuffed pork loin married with one of my favorite appetizers, the “Devil on Horseback”. While there are variations on the theme, the dish as I know it is a fig, stuffed with gorgonzola, wrapped with bacon, and cooked until caramelized. This pork loin dish combines fruit (prunes and apricots) with cheese (gorgonzola) and cured pork (prosciutto) finished with a mushroom sherry sauce. How can you possibly go wrong?
A new discovery of mine is that the “centric” channel on my cable network runs The Cosby Show for 10 hours a day on the weekends, along with additional reruns on weekdays, right around the time when I am cooking. If you used to watch The Cosby Show, and haven’t in a while…you should really check it out again. It’s fantastic, and even better as an “adult” instead of a “child”. Lots of good lessons and references I certainly didn’t appreciate when I was 8.
A recent episode featured Dr. Huxtable hiding in his office with a special pizza that he was attempting to keep to himself, given that his family upstairs would have eaten the entire thing if they had found it before him. All the man wants to do is read his paper and eat his pizza in peace. He’s a doctor, and the provider for the family…is that too much to ask?
The pizza is as follows: black olives, sausage, anchovies. As soon as I heard that, I wanted to try the pizza. So, tonight, after trivia at Tigin Pub, we decided to have Colony Pizza of Stamford make us a Cosby Pizza.
It was as delicious as it sounds. Anchovies aren’t for everyone, but don’t knock them until you try them!
I will be having the “Cosby Pizza” again. My goal is to get Colony to learn the ingredients to the “Cosby Pizza” so that eventually I won’t have to tell them what to put on it.
The only addition, which is required on all pizzas, is crushed red pepper.
Yesterday I stumbled across fresh green coconuts in the organic section of Fairway. As a follow up to my post about rum with coconut water, this is the type of coconut that you should use to make the drink properly:
At the Fatty Crab they open these with a really big knife, but I happen to keep a hatchet around for these types of applications, so I used that. However you open it, drain out the coconut water, and mix dark rum (preferably Kraken) in a 50/50 ratio with the coconut water. Pour the drink back into the coconut (you will have extra coconut water…these were full to the brim) and enjoy! Serve with a spoon to scoop out the coconut as you go. Fresh coconuts like this have very soft inner flesh, with an almost custard-like consistency. Enjoy, and pretend you are on the beach!