Basil Pesto Stuffed Tenderloin and Parmesan Smashed Potatoes

As promised...

I saw this tenderloin recipe on "Easy Entertaining" the other day and per request, I am sharing. I will do my best to explain how to cut the tenderloin, but if all else fails and you are completely confused...look it up on Foodnetwork. The taters are Giada De Laurentiis' recipe. I don't usually stick ABSOLTUELY to their recipes. I've learned that most of us Southerners need more seasoning or spice in our meals as opposed to the Yanks. So, I will tell you where I deviated, but you be the judge. You know what flavors you like, so add them! :0)

Basil Pesto Tenderloin:

1 Beef or pork tenderloin (I used a deer backstrap)
1 jar of Basil Pesto ( I use Classico's Traditional)
Kosher salt (iodized can be substituted)
Black Pepper

Here we go...Cutting the tenderloin.

Basically, you are cutting this round tube of meat into a flat plane, creating a jelly roll. Cutting lengthwise and about a 1/2" from the top, cut a flap so that it looks like you are pulling a book page back. Once you do that, turn the meat so that the flap is facing your right side...like you are opening a book backwards. Cut lengthwise exactly the way you did before. If you succeeded, you should have a large flat piece of meat. lol Now, take either the heel of your hand or a meat mallet and lightly flatten the meat until it is pretty uniform on all sides. Don't go crazy, you want the meat to be anywhere from 1/2" to 1" thick. Now, take and season both sides with salt and pepper. Make sure you rub the salt and pepper into the meat.

Basil Pesto-You will have to gauge how much you will need. It will depend on the size of the tenderloin and how much stuffing you want. First, you will need to thicken up the pesto. You can either add breadcrumbs (plain or seasoned) or parmesan to the pesto. You want to use this to soak up some of the oil. If not, it will all run out and well, that will just suck! Once you have as much as you need and have it to a paste consistency, spread evenly on the tenderloin. No worries if you have more than you needed. Either store in another container and save for another use or smear it on top of the meat when serving. Roll the tenderloin back into it's original shape-a tube or jellyroll. Secure with toothpicks. I usually wrap the tenderloin in saran wrap and stick in the frig for an hour to marinate. You could probably let it set overnight if you wanted. It would just make it that more delicious! When you get ready to cook it, take it out and let the meat come to room temp. Fire up the grill and get after it!
Remember to always let the meat rest for at least 10-15 minutes before you cut it or the yummy juices will run out.

Parmesan Smashed Potatoes-

3 lbs. Red potatoes, unpeeled, quartered*
2/3 C. Parmesan cheese (I use the grated kind, not powdered like you use on top of pizza)
1/2 C. Extra-virgin olive oil
Salt and Pepper to taste

Boil the potatoes in a covered pot until tender, about 15 minutes. Drain, reserving 3/4 cup of the potato water. Return potatoes to the pot and coarsely mash with a fork, adding enough of the potato water to moisten. Stir in the olive oil and Parmesan cheese. Season with slat and pepper.

*Again, there is no way I need to cook 3 POUNDS of potatoes, so I cut the recipe down to however many people I am serving. You can also just make these like regular mashed potatoes. I would recommend that if you decide to use butter, which I do, I would omit the olive oil. Also, you can use the reserved potato water in place of cream or milk.

Nothing Like a Slice of Pie

It's pretty UN-Southern and UN-Louisianaian to not know how to make an awesome pecan pie, so I am here to give you a reason to not be UN-anything.

PECAN PIE

Pie Shell: (of course, you can buy a premade one)

1 C. All purpose Flour
1/2 tsp. Salt
1/3 C. Shortening
3 TBS. Water
Sugar

Place all ingredients in a mixing bowl. Cut shortening in with a fork until it clumps together. Make a dough ball and turn out on floured surface. Roll out. Place shell in a greased pie pan. Sprinkle shell with sugar. Prick with fork. Set aside.

Pie:

3 Eggs, slightly beaten
1 C. White Karo syrup
1 C. Sugar, mixed with 2 TBS. flour
1/8 tsp. Salt
2 TBS. Butter
1 tsp. Vanilla
1 C. Pecans, coarsely chopped
1/2 C. Whole pecans

*Preheat oven to 300 degrees.

*Mix eggs, Karo, sugar, flour, vanilla, salt and butter and beat until smooth. Stir in chopped pecans and pour into pie shell. Place whole pecans on top.

*Bake for 1 hour or until pie is firm and won't jiggle when slightly shook.

This pie freezes well, but who are we kidding...it won't last that long! ;0)

It's All About the Cookin'

It's no secret I LOVE to cook! Us southern ladies know our men love some good cookin', so I am always on the hunt for new awesome recipes. I know how hard it can be to not run out of ideas at some point,so I thought I would share a new recipe that I have tried and found to be delicious with you each week. Below is a recipe from the FAMOUS Louisiana restaurant, Prejean's in Lafayette. I have altered it to my taste and meal size...2-3 cornish hens. This will actually serve anywhere from 4-6 people if hens are cut in half. What hens I don't half, I freeze for another night when I don't want to cook. :0) I hope you enjoy my recipes and make sure to lick your fingers and savor every bite!

Glazed Cornish Hens

HENS

2-3 Cornish hens

1 TBS. of salt

1 tsp. of cayenne pepper

1/8 C. of sugar

1 tsp. black pepper

3/4 C. of syrup ( I use biscuit syrup, dark karo and molasses broken into 1/4 C. each)

1/8 C. of water

*Mix salt, cayenne, sugar,and black pepper. Rub hens with seasoning inside and out; use all of the seasoning!

*Put hens into gallon size ziplock bags (2 can fit in one bag). Combine syrup and water to make marinade. Pour marinade into bags over hens. Squeeze out as much air as you can from the bag and seal. Marinate hens for 2 hours at room temp. Turn hens every 15 mins. ( I turn when I think about it...lol)

*Now make the stuffing...

STUFFING

1/2 C. of butter

1/8 C. finely diced onions

1/8 C. finely diced celery ( I sub with a little sage since Chad doesn't like celery)

1 TBS. dried parsley

1/2 tsp. salt

1/2 tsp. garlic powder

1/8 C. chicken broth or bouillon

2 C. baked and crumbled cornbread ( I make white cornbread and use buttermilk in mine.)

2/3 C. Water

* In a small saucepan over high heat, melt butter. Add onion, celery,parsley, salt, and garlic powder. Saute' until soft. Add water and chicken broth and stir well. Bring to a boil and remove from heat.

* Mix in cornbread to make a sticky consistent stuffing. Chill mixture in refrigerator for 45 minutes or until cold and firm.

* Preheat oven to 375 degrees.

*Drain hens, reserving marinade. Stuff marinaded hens and place in a greased baking pan ( I use a ceramic dish). Pour reserved marinade over hens.

* Bake ,covered for 45 minutes, basting every 15 minutes. Uncover and bake 15 minutes longer or until golden brown on the outside.

I serve it with wild rice, but Prejean's suggest grilled veggies and a rice pilaf.