Monday, May 16, 2011

Whispers of the Moon and dining al fresco-entree

Whispers of Moon
The moon looks down and collects the tales of the earth.
Poets and storytellers overhear her
as she whispers them as secrets to the stars.
by Kathleen M. Krueger
A few months ago I entered a few of my poems in a poetry event called Poetry On and Off The Wall sponsored by the Five Wings Arts Council (Counties of Morrison, Todd, Wadena, Cass and Crow Wing in MN) I was quite taken with one of the participant's poem about the moon. Even though it is only three lines long the metaphors and visual imagery are quite captivating. The poet, Kathleen Krueger is a crafter of words. Follow the link above to Kathleen's blog to view more of her work.
Tonight I was able to capture the moon rising over the lake. The stunning view from the dock reminded me of her poem.
Continuing food conversation for al fresco dining follows
Moving from sides to main entree
Margarita Flank Steak
adapted from special issue of Cuisine At Home 2008
Note: Flank steak is best grilled to medium. After resting it, thinly slice across the grain to keep it tender
  • 1 flank steak 1-1/2 lb.
  • 1/4 cup each fresh lime juice, fresh orange juice, tequila, and brown sugar
  • 1 tsp. kosher salt
  • Combine all citrus juices, tequila, sugar and salt into a large resealable plastic bag
  • Add steak and marinate 10-15 minutes
  • Remove from marinade and grill
  • Transfer to cutting board rest 5 minutes and cut- slicing against grain
Serve with Bean Enchilada and Guacamole
  • 1 cup red onion sliced
  • 1 tsp. minced garlic
  • 2 cans black beans drained and rinsed
  • 1/2 cup chicken broth
  • 1/2 cup Monterey cheese
  • 1/2 cup goat cheese
  • 8 flour tortillas
  • Saute onion in oil till onions are soft
  • Add garlic and cook 1 minute longer
  • Stir in beans that have been crushed with a potato masher till chunky and then add chicken broth
  • Bring to a simmer and reduce till liquid is nearly evaporated
  • Stir in 1/2 cup goat cheese, crumbled till melted about 2 minutes
  • Fill each tortilla with 1/3 cup bean mixture
  • Place all filled tortillas in a greased baking pan
  • Sprinkle with Monterey cheese
  • Bake 400 for 20 minutes
Pineapple Grilled Pork Tenderloin
adapted from Southern Living May 2011
  • 1 (1-lb) pork tenderloins
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Fresh pineapple slices if possible the extra cost is worth it)
  • 2 limes
  • 1/3 cup pineapple juice or the juice from the can if using canned pineapple-could substitute orange juice
  • 1/4 cup orange marmalade
  • 3 TB hoisin sauce
  • 3 TB. soy sauce (low salt)
  • 1 tsp. minced garlic
  • 1 tsp. Dijon mustard
  • 1/2 tsp. ground ginger
  • Sprinkle pork with salt and pepper
  • Grate zest from limes to equal 2 TB. and squeeze lime for juice to equal 1/3 cup
  • In saucepan add pineapple juice, lime juice, zest, marmalade, hoisin sauce, soy sauce, garlic, mustard and ginger
  • Bring to boil 3-4 minutes
  • Reserve half of mixture in pan
  • Grill pork till 155 degrees basting with the pineapple mixture
  • Remove from grill-cover with foil and let stand 10 minutes
  • Grill pineapple slices
  • Serve meat on top of grilled pineapple slice top with a dollop of pineapple-marmalade mixture

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