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Featured
Recipe:
Chilled
Cous-Cous Salad & Rosemary-Skewered
Pork Tenderloin Kabobs
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2
Tbs apple cider vinegar
1/4 cup fresh squeezed lime juice
3/4 cup canola oil
1/2 tsp salt
3/4 tsp pepper
2 cups water
1 cup raisins
2 cups cous-cous
1/2 cup carrots, shredded
1 cup sliced almonds
1/4 cup fresh parsley, finely chopped
1 Tbs fresh mint, finely chopped
Toast almonds on a cookie sheet for 10 minutes in a 350 degrees
oven. In a large bowl, whisk together apple cider vinegar,
lime juice, salt and pepper, then slowly whisk in canola
oil to form a vinaigrette. Set mixture aside. Bring water
to boil in a medium stock pot. Add raisins to boiling water.
Place cous-cous in a large bowl and add water and raisins.
Cover with plastic wrap and allow to sit for 5 minutes until
all water is absorbed. Fluff cous-cous with a fork then add
vinaigrette and all remaining ingredients. Toss gently to
combine and to break up any clumps. Refrigerate for an hour
and serve.
Serves 6
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2
dozen 6” fresh rosemary sprigs
2 lbs pork tenderloin
1 cup extra virgin olive oil
4 Tbs garlic, minced
2 Tbs fresh rosemary, coarsely chopped (from your rosemary sprigs)
2 Tbs whole fresh Greek oregano leaves
1 Tbs crushed red pepper flakes
Salt and pepper to taste
Remove rosemary leaves from all but the last 1 inch of each sprig. Coarsely
chop 2 tablespoons for use in marinade. Cut pork tenderloin into one-inch cubes
and set aside.
In a large mixing bowl, add olive oil, garlic, chopped rosemary, oregano, and
crushed red pepper. Thread 3 to 4 pork cubes onto each rosemary sprig leaving
the remaining leaves exposed at the end. Add pork skewers to olive oil mixture
and allow to marinade
at
room temperature for one hour. Grill skewers on very hot grill to medium rare
(or
more if you are squeamish). Serve pork on rosemary skewers for dramatic effect.
Serves 4 |
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Tuesday
September 13, the Garden Room at the
Eastside Café was
transformed into a Gardening-Instruction-
Wine-and-Food-Tasting-Palooza! 30 people
joined us for our second gardening class
of the year, which focused on perennial
herbs, like Rosemary, Greek Oregano, and
Spearmint (plant yours now, in the fall,
for years of enjoyment). We dined on Rosemary-Skewered
Pork Tenderloin, Chilled Cous-Cous Salad,
Rosemary-Olive Oil Muffins, and
Green Beans with Spearmint Compound Butter.
And we drank delicious Herbaceous
White Wines, got rowdy, and headed
out to the garden in the dark to see our
mammoth organic composting system. Did
I mention we drank wine?
Click
here to see photos from the class! |
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Don’t
miss our next class!! November 15th
we’ll learn about Winter Gardening
and Big Red Wines for cool weather.
Call Pitchforks and Tablespoons at
494-1464 to reserve your seat. Classes
$39.00 per person.
Click here for more information
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| More
workshops on the horizon! |
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again for the overwhelming response to
our Garden Workshops. We have been getting
such a great response and they are so much
fun! Here are the dates for these upcoming
exciting
classes: |
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Garlic!
Garlic! Garlic! & Italian Wines
December 6th, 2005
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The
Damp Earth: Composting & Northern
Rhone's Earthy Reds January
10th, 2006 |
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The
wines we’ve tried these last two classes
can be hard to find in wine shops, but I can
make it easy for you. I can special order these
wines
by the case
(12 bottles) or
half case. No more hunting around town for
these great wines.
To view the wines click
here
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You
know that the Eastside Café sells its
Salsa, and Salad Dressings in local grocery
stores (and at a few stores in Dallas too),
but did you know that
we now sell our products at the Sunset
Valley Farmers Market every Saturday morning
from
9:30 a.m.
to 1:00 p.m.?
Find
Out more and see our photos click Here! |
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If you find yourself
hungry for more recipes,
Eastside
Cafe's
cookbooks are
available
in
our
gardening and cooking retail store, Pitchforks & Tablespoons.
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Call
Pitchforks and Tablespoons to Order: (512) 494-1464 |
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