Week 13 Submission ends midnight Tuesday, Nov 22nd
Voting Starts Nov 23rd
Gobble-Wobble ~ Game-Day Week 13
This is the best time for rivalry in football classics and some of the better match-ups are in the coming week.
Lone Star Showdown - Texas at Texas A&M
Battle for the Golden Boot - Arkansas at LSU
Clean, Old Fashion Hate - Georgia at Georgia Tech
The Iron Bowl - Alabama at Auburn
The Game - Ohio at Michigan
Sunshine State Showdown - Florida State at Florida
The Egg Bowl - Ole Miss at Mississippi State
The Backyard Brawl - Pittsburgh at West Virginia
Battle of the Palmetto State - Clemson at South Carolina
the Civil War - Oregon State at Oregon
Victory Bell - USC vs UCLA
Apple Cup - Washington State vs Washington
Got to say congratulations to my buddy Marguerite at Cajun Delights for winning (again) last week's contest.
OKAY fans, it's time to share your recipes:Make sure you use the URL for the actual post and not to your blog so folks can score what you’re sharing. Link in your best Thanksgiving recipes this week. Use the NAME of the recipe. Voting limited to participants only.
Game Week 13 Starts Nov 19th 2012 - ends midnight, Friday, Nov 25th
Week 13 Submission ends midnight Tuesday, Nov 22nd - Voting Starts Nov 23rd
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This Week's Recipe from my kitchen:
Fruit & Cheese Stuffed Pork Loin
a wonderful taste sensation for the palate: succulent roasted pork with a spiked fruit and a creamy cheese filling... hey, the sauce is pretty good too
about a 2-pound pork loin
2 cups dried fruit - apricots & plums are my favorite
1/3 cup sherry or brandy
1 ounce cream cheese
1/2 cup shredded extra sharp cheddar cheese
Salt and Pepper
2 tablespoons butter
1/2 cup chicken stock
1/2 cup whipping cream
1 teaspoon red currant jelly or orange marmalade
Place the fruit and sherry in a narrow bowl. Heat in the microwave for 1 1/2 minutes. Stir and let set for about an hour until most of the liquid is adsorbed.
Mix the cream cheese and cheddar cheese together. Form into 1/2-inch balls. Refrigerate.
Prep the pork loin by cutting a hole horizontally into the thickest end. Insert a long fillet knife centered into the end plunging toward the opposite and to about an inch from the outer end. Without enlarging the opening, move the knife toward one side, again cutting only to about an inch to the outside and slowly work the knife along the side slicing toward the end piece of the incision. Roll knife over and slice opposite side.
Stuff the loin alternating with the two fruits and the cheese balls packing deep into the pocket. Continue until all fruit and cheese are inserted. Reserve any sherry from the fruit. You may have to hold the loin up on its end to achieve this but all of this will go into the meat if you cut properly. Close and secure the opening using two toothpicks inserted in an 'X' through the opening. Sprinkle salt and pepper over the entire loin rubbing it into the meat and dust with a coating of flour.
Preheat oven to 400 degrees F.
Lightly cover the bottom of an oven-proof skillet or pan with the oil. Heat on medium high and when hot, sear the loin on all sides. Remove any oil and place fat side up in center of skillet. Place in the oven and reduce heat to 350 degrees. Cook for 45 minutes to 1 hour or until instant read thermometer registers 160 degrees when inserted into the thickest part of meat. Be sure not to take a reading on the filling.
Remove loin to a warm platter, cover with foil and set aside.
Add any remaining sherry that the fruit soaked in to the skillet along with the butter and heat to deglaze pan cooking out the liquid. Stir in the flour, cook for a minute, then stir in the broth and cream stirring to make a thin sauce. Season with salt and pepper if needed and if desired stir in a teaspoon of red currant jelly.
Slice pork loin after resting for about 15 minutes and serve with a good spoonful of sauce to the side.