Stuffed Pork Loin Roast

Isn't this pretty?

I just butterflied a 3 lb pork loin roast, pounded it down to make it a bit thinner and easier to stuff, then layered some chopped kale that I had tossed in olive oil, garlic, pink salt, & pepper, a few slices of Prosciutto, & about 1/2 a cup shredded Fontina cheese. Put a few sprigs of rosemary on the seam, tied it up with some string to keep it all secure, drizzled some olive oil over it, then roasted on a rack with a bit of water in the pan, at 325 for about 45 - 50 minutes or until the thermometer reads 160. Let rest for 10 minutes in some aluminum foil. Drizzle with more olive oil. Slice into spirals. I didn't take a pic, but I served it over a bed of large Northern White Beans & wild rice. Super delicious! ( I know I made something very similar to this earlier this month, but this one turned out a lot better and I was much happier with this one! It might be because the one I did before was a tenderloin, whereas this one was a loin....much fattier, flavorful cut of pork.)

Max's is closing down! La Plancha opening soon!

I must admit that I hadn't been to Max's in probably about a year. The other day, my daughter asked where we could get a good cheeseburger, so I suggested Max's. Right before we walked in I said to her, "I'm always trying to think of a great restaurant that has a variety of American fare, etc. and we never think of Max's. We really need to come here more often!" Then we walked in the door and saw that the main dining room was taped off and a big sign saying that a new concept, La Plancha, is opening up on February 6th. I was confused because the bar to the left was still open and appeared to still be operating as Max's. I thought that maybe they were going to have 2 concepts in 1 space: Max's on the left, La Plancha to the right. But sadly, thats not the case! Max's hasn't earned a profit in over 2 years, according to two staffers there. So, the same owners are hoping that this new Mexican Grill & Tequila Bar will appeal to Marin residents. I am not sure that we necessarily needed another Mexican restaurant, but I'll give it a shot. They compare it more to Guymas in Tiburon, rather than say, The Cantina in Mill Valley. I grabbed a copy of their menu and some of their selections look intriguing: Albondigas con Crema - Beef & Chorizo Meatballs with Tomato Sauce, Chile en Nogada - Poblano Pepper stuffed with Ground Pork, Raisins, Pineapple, Onions, with Walnut Cream Sauce & Pomegranate Seeds, plus they have your standard Tacos, Burritos, Tamales (one with Lamb, Onion, Chile Verde, Achiote Crema! Different!), and a nice selection of Margaritas, Wine, & Cerveza (they have a bucket of Mini's! Haven't had that since I was in Ensenada as a 20 something!). I'm looking forward to sipping on a Campeon Top Shelf Margarita while nibbling on some Antojitos Mexican Street Snacks at La Plancha next month.

I really am going to miss Max's, though. Its too bad. Among some of the favorites that I will miss is their delicious Chopped Salad, the Potato Skins, the Sliders, and of course, their amazing Reuben Sandwich! Friends tell me that I should check out Millers East Coast Deli in the Montecito Shopping Center where Pasta Pomodoro used to be, next time I need a Matzo Ball fix!

Braciola di Maiale

I was at Nello Cucina last month and contemplated ordering this dish. However, I filled up on the Carpaccio and didn't get to try it, so I had immediate designs to recreate the dish for dinner one night. It makes for a really rustic dinner on a cold winters night.

Ingredients:
3 lbs pork tenderloin, pounded as thin as you can get it, sprinkle with salt & pepper
3 oz Proscuitto
4 oz Mozzarella di Bufala (the kind in the water, so its soft)
A bunch of Spinach leaves
White Northern Beans (I used canned)
Freshly grated Parmesan cheese

Directions:
Layer the pork with the Proscuitto, cheese, & spinach. Gently roll lengthwise away from you. Fasten with several toothpicks. Lay the tenderloin seam side down on a rack over a roasting pan. Cover the bottom of the pan with water. Bake at 375 for 45 minutes or until the temp reaches 160. Remove, cover with foil, let rest for 10 minutes before removing toothpicks and slicing into spirals. Serve over the warmed through white beans, garnish with Parmesan and drizzle with extra virgin olive oil if desired. Enjoy! 

Roast Beef Po'Boy Sandwiches

I had some leftover standing rib roast after Christmas, so I thought to myself: Po'Boy! Now, obviously, I can't get the same bread as they use in NOLA, so I had to improvise. I got a huge Ciabatta roll from Boudins in the Village at Corte Madera. I made one huge sandwich and cut into manageable sections.

Ingredients:
Ciabatta or other sandwich roll
Mayonaise
Roast Beef with leftover au jus or gravy
Shredded lettuce
Sliced Roma tomatoes
Thinly sliced Kosher dill pickles

Directions:
Cut the roll in half, lengthwise. Smear a ton of mayo on both sides...probably a cup altogether, but whatever you desire. On the bottom slice of bread layer the lettuce, tomatoes, pickles & roast beef. Ladle copious amounts of gravy on top, top it off with the other slice of bread. Cut in half; serve with Crystal Hot Sauce and tons and tons and tons of napkins!!!

Chicken Enchiladas Suizas

Enchilada Suizas Recipe
Ingredients:
6 flour tortillas
2 chicken breasts, roasted & shredded
1 can verde enchilada sauce
2 cups shredded Monterey Jack cheese
1 sm can sliced black olives

Directions:
Pour a couple tablespoons of the green sauce in the bottom of a glass pan. Put a few scoops of the chicken and cheese on top of each tortilla. Roll up and place into pan. Cover with the rest of the sauce and the olives. Cover with foil, back at 350 for 20 minutes. Remove the foil and cook for 15 more minutes. Garnish with sour cream, avocado, & hot sauce. Super easy; takes less than 10 minutes to assemble. Enjoy!

4th Annual Tamale Day!

I grew up in So. California where Mexican food was very dominant. I noticed that all my friends moms were making *tamales at Christmas time. I could only hope to score one or a dozen! Four years ago I got tired of dreaming about these homemade delectable treats and decided to do something about it. I found a recipe online with detailed instructions and got busy. Its like a 3 day ordeal! Its very labor intensive, but oh so worth it! I have 6 dozen tamales in my freezer for those cold winter nights when all I want to do is bust out a few and pop them in the microwave!

*Recipe available upon request! :)

Last full day at Cowgirl Yoga

Went to breakfast around 8:30, but I barely ate anything. Kate made scrambled eggs, but they had feta in them, so I only had one bite and couldn't eat anymore. I know, I'm weird, I don't like feta. I also had a piece of bacon and a small spelt pancake. Still not having much of an appetite.

We had a lovely trail ride today and even let the horses drink from the river and splash around. I rode Picasso today. Loved him. I got to use one hand on the reign today, instead of two. It was so much more comfortable for me.

I wasn't hungry at lunch, either, but I ate a little bit of some delicious tomato soup and a bit of quinoa & brown rice that had some avocado in it. Good. Just wish I had room for more.

Today is the last dinner and we are encouraged to dress up, especially since they have the photographer here. I was going to do the pictures, but at least half of the group isn't doing it, so I'm thinking I'll blow it off, too. I didn't know about the $90 fee. I love my pics from last year, so I think I'll just stick with those. That way, too, I don't have to rush to be out there so early. I think they are starting now. I'm gonna just show up for dinner at 7:00, so I have a couple of hours to veg out for once! :) Oh, and btw, I'm finally feeling really hungry now! Unfortunately, its Moroccan night and I don't really like lamb or any Mediterranean food very much. Of course, I will try everything, and who knows, maybe I'll like it.

.....Dinner was great, but of course, I was starving and I was last in line and I got the last of every dish!! lol I had some delicious Moroccan soup, zucchini "pancakes", eggplant, tzatziki, olives,  & cous cous. I got just a teeny bit of each, but even though I "thought" I was starving (finally!!), it was plenty!!!!

Not sure if I'm going to be doing the yoga session or horse riding tomorrow before I leave. I feel like I just might blow one off. Yoga is at 8:15, then brunch, then a short horse ride, then I leave the Double T River Ranch......until next year......?