Made in Kentucky
I love to devise recipes using some of the readily available products grown or made in Kentucky. If you cannot find the product in your area, it can be ordered from Taste of Kentucky on the Web at www.atasteofkentucky.com or by calling (800) 444-0552.
PECAN SPINACH SALAD WITH CAFE IRIS’ STRAWBERRY VINAIGRETTE
6 small bunches of small-leaf spinach
1 bunch green onions, sliced thin
2 cups toasted pecans, crumbled
3 ripe pears, cored and sliced thin
1 bottle Café Iris Strawberry Vinaigrette
Freshly ground pepper
Remove stems from clean spinach and arrange in bowl. Add the green onions, toasted pecans, and pears. Sprinkle with pepper. Drizzle with the Strawberry Vinaigrette and lightly toss. Serves 8 to 10.
HONEY BAKED TOMATOES
1-1/3 cups fresh breadcrumbs
1/3 cup olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
5 Tablespoons Honey Barn honey
Pinch of ground nutmeg
5 or 6 ripe heirloom tomatoes
Fresh parsley leaves for garnish
Preheat oven to 350°. Sprinkle breadcrumbs on a baking dish and toss with the olive oil. Sprinkle with salt and pepper. Bake, stirring often, until golden brown and crunchy, about 20 minutes. Warm the honey over low heat in a small saucepan and add nutmeg. Cut tops off the tomatoes and set them in a square cake pan. Drizzle 1/2 the honey mixture over tomatoes and gently mound breadcrumbs on each one. Bake 15 to 20 minutes, basting frequently with honey mixture. Garnish with parsley. Serves 5–6.
TOM’S BANANA PEPPER MUSTARD AND PINEAPPLE JELLY PORK TENDERLOIN
1 Tablespoon olive oil
1 Tablespoon butter
1-1/2 pounds pork tenderloin
1/2 teaspoon onion powder
1 clove garlic, minced
8 to 10 large spinach leaves
1/4 cup High on Rose banana pepper mustard
3/4 cup pineapple jelly
Preheat oven to 375°. Heat olive oil and butter in a heavy frying pan. Add pork and cook over high heat until browned on all sides. Remove meat from pan, set aside to cool a little. Rub surface of meat with onion powder and garlic.
Add spinach leaves to boiling water and cook for one minute until wilted. Drain and rinse in ice-chilled water to stop spinach from cooking. Drain again and pat dry. Lay spinach leaves on work surface to form a rectangle that will wrap around tenderloin.
Combine banana pepper mustard and pineapple jelly, and brush entire surface of meat. Wrap pork with spinach and place in a covered baking dish. After 15 minutes of baking time, remove lid and baste entire piece of meat with remaining jelly mixture. Return to oven for an additional 20 to 30 minutes until done. Allow to sit, covered, for 10 minutes. Remove from pan and cut into thick slices. Serve over rice if desired. Serves 4.
FINCHVILLE COUNTRY HAM FRITTATA
Lynn’s Paradise Café
I featured this recipe in my cookbook, Kentucky’s Best—Fifty Years of Great Recipes, and I can’t tell you how many comments I’ve received on it. The kudos go to Lynn Winter and her wonderful dishes and uses of Kentucky food in her recipes.
Vegetable oil for sautéing
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 small white onion, finely chopped
2 cups whole eggs
2 cups heavy whipping cream
1-1/2 cups diced Finchville Country Ham
2 cups grated cheddar cheese
1 cup grated Jack or mozzarella cheese
1 cup fresh spinach, cut into ribbons
2 cups cooked, diced potatoes
1/2 teaspoon fresh dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Chopped fresh parsley for garnish
Snipped fresh chives for garnish
Preheat oven to 350°. Heat vegetable oil in skillet. Add green and red peppers and onion and sauté until just cooked. Set aside.
In large mixing bowl, whisk eggs and cream. Stir in ham and cheeses. Drain liquid from vegetables, combine with spinach and potatoes, and add them to egg mixture. Stir gently. Stir in seasonings. Pour into greased 12 x 9-inch baking dish, leaving at least 1/4 to 1/2 inch for frittata to rise. Cover and bake for 45 to 55 minutes. Shake dish to determine that frittata is firm in center and cooked through. Uncover and bake for 10 more minutes to allow top to brown. Let cool in pan for 10 to 15 minutes.
Slice into squares and serve topped with hollandaise sauce if desired. Garnish with chopped fresh parsley and chives. Serves 8-10.
Coming Next Month: Great Chili Cookoff