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Recipes
Balsamic Roast Pork Tenderloins
By Pollin
Preheat oven to 500 degrees F
- 4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
- 4 tablespoons balsamic vinegar
- 4 tablespoons extra-virgin olive oil
- 8 cloves garlic, cracked
- Steak seasoning blend or coarse salt and black pepper
- 4 sprigs fresh rosemary leaves stripped and finely chopped
- 4 sprigs fresh thyme, leaves stripped and finely chopped
Cake Batter Truffles
By Pollin
1. In a food processor, grind cookies until they are a fine powder
- 1 (8 ounce) package cream cheese, room temperature
- 1 (15.5 ounce) package Golden Oreos
- 1/2 cup yellow, white, or Funfetti cake mix
- 1/4 cup rainbow sprinkles
- 1 (10 ounce) bag of white candy melts
- Sprinkles (optional)
Pork Tenderloin with Dijon Cranberry Sauce
By Pollin
To prepare pork, combine first 3 ingredients in a large zip-top plastic bag
- * Pork:
- 1/2 * 1/2 cup Dijon mustard
- 3 * 3 tablespoons chopped fresh tarragon
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 2 * 2 (1-pound) pork tenderloins, trimmed
- 1 * 1 tablespoon olive oil
- *
- Sauce:
- 1 1/2 * 1 1/2 cups whole-berry cranberry sauce
- 2 * 2 teaspoons chopped fresh tarragon
- 2 * 2 teaspoons Dijon mustard
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon freshly ground black pepper
Brussel Sprouts With Honey and Balsamic
By Pollin
Preheat oven to 425°F. Line a baking sheet with aluminum foil or use a Silpat silicone baking mat
- 1 1/2 lbs brussels sprouts
- 3 tbsp olive oil separated
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar
- 2 tsp honey
Chicago Italian Beef
By Pollin
Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours
- 5 lbs rump roast (do not substitute for a different type roast)
- 2 (10 1/4 ounce) cans beef consomme (Broth)
- 1 (1 ounce) package Good Seasonings Italian salad dressing mix
- pepperoncini pepper (1/2-1 jars depending on level of spiciness) giardiniera (1/2-1 jars) 3 -5 sweet green peppers (according to size)
- 1 loaf long thin French bread
Shallots Balsamic Roasted
By Pollin
Heat oven to 400° F
- 1 pound shallots the larger ones halved
- 2 tablespoons olive oil
- 1 tablespoon plus 2 teaspoons brown sugar
- A three-finger pinch of salt
- 1 tablespoon thyme finely chopped plus a few whole sprigs
- 2 tablespoons sherry 1 tablespoon plus
- 2 teaspoons balsamic vinegar
Tomato Canapes
By Pollin
Preheat the oven to 350 degrees F
- 3/4 * 3/4 cup finely diced tomatoes
- 2 * 2 teaspoons finely diced onions
- 1 * 1 teaspoon finely chopped fresh basil leaves
- 1/2 * 1/2 teaspoon The Lady's House Seasoning, recipe follows
- 1 * 1 package mini phyllo shells
- 1/2 * 1/2 cup packed shredded mozzarella
- 1/4 * 1/4 cup mayonnaise
- 4 * 4 tablespoons real bacon pieces, or more as needed (recommended: Hormel Real Bacon pieces)
Winter Minestrone
By Pollin
Heat the oil in a heavy large pot over medium heat
- 2 * 2 tablespoons olive oil
- 1 * 1 onion, chopped
- 2 * 2 carrots, peeled, chopped
- 2 * 2 celery stalks, chopped
- 3 * 3 ounces thinly sliced pancetta, coarsely chopped
- 2 * 2 garlic cloves, minced
- 1/2 * 1/2 pound Swiss chard, stems trimmed, leaves coarsely chopped
- 1 * 1 russet potato, peeled, cubed
- 1 * 1 (14 1/2-ounce) can diced tomatoes
- 1 * 1 fresh rosemary sprig
- 1 * 1 (15-ounce) can cannellini beans, drained, rinsed
- 2 * 2 (14-ounce) cans low-sodium beef broth
- 1 * 1 ounce piece Parmesan cheese rind
- 2 * 2 tablespoons chopped fresh Italian parsley leaves
- * Salt and pepper
Penne with Cauliflower and Capers
By Pollin
Bring a large pot of salted water to a boil over high heat
- 1 ⁄2 lb. penne pasta
- 2 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 ⁄4 tsp. chili flakes, or to taste
- 1 head cauliflower, about 3⁄4 lb., cut into 1-inch
- pieces
- 2 Tbs. capers, drained and rinsed
- 1 ⁄2 cup grated Parmigiano-Reggiano cheese
- 3 Tbs. chopped fresh flat-leaf parsley
- 3 Tbs. fresh lemon juice
- Salt and freshly ground pepper, to taste
Mustard Bourbon Pork Chops
By Pollin
Combine all ingredients in plastic bag
- 1 lb Pork Chops
- 4 Tbs each dijon and brown sugar
- 2 tbs each bourbon and soy sauce