Someone asked me recently what “niche” my blog fit into. I thought a lot about it and realized that this here blog doesn’t have a niche. I’m not vegan, or a mommy, or cooking heavy fried food. New Food Tuesdayz is multidimensional. And that is how I like it.

It is just a space for me to share my thoughts, recipes and life experiences.

Speaking of life experience, I’m currently writing to you from Sin City where I am wrapping up my first every business trip. I love to travel, so getting to travel and learn and get paid for it is pretty much heaven.

Except for the devastation it has caused my feet. Nine-hour days working a trade show in super cute shoes means my feet feel like they are going to fall off.

As fun as traveling is, browsing my food photos makes me want to get home and back in the kitchen cooking things like this.

Don’t be discouraged when you read the recipe. It sounds kind of weird. I thought so too and was worried up until I tasted it. It was amazing. And unexpected. It will blow you away.

You will need…

2 lbs pork tenderloin, sliced into 1/8 inch slices

1 ½ lbs turnips, peeled and slice into wedges

4 cups chicken broth

2 tablespoons olive oil

4 tablespoons butter

¼ cup flat-leaf parsley, chopped

Salt and pepper to taste

Start by preheating your oven to 450 degrees F.

Toss together the turnips and olive oil and season with salt and pepper.

Spread the turnips onto a baking sheet and roast for 25 minutes, until they are golden brown and crisped on the outside.

Meanwhile, place the stock in a large, deep skillet and boil until it has reduced to about 2 cups. About 15 minutes.

Melt the butter into the broth.

Then, reduce the broth to a simmer. Add in the pork slices, working in batches, and simmer them just until cooked through. About 30 seconds. Flipping once.

Using a slotted spoon or tongs, transfer the cooked pork to a plate and repeat until all the pork all been cooked.

When all the pork has been cooked, turn off the heat and add the pork back to the broth.

Place 5 or 6 turnips in a shallow bowl and spoon the broth and pork over it.

Top with fresh parsley and serve hot.

Love and Beer Floats

Angela 

Simmered Pork Tenderloin with Roasted Turnips

2 lbs pork tenderloin, sliced into 1/8 inch slices

1 ½ lbs turnips, peeled and slice into wedges

4 cups chicken broth

2 tablespoons olive oil

4 tablespoons butter

¼ cup flat-leaf parsley, chopped

Salt and pepper to taste

Start by preheating your oven to 450 degrees F.

Toss together the turnips and olive oil and season with salt and pepper.

Spread the turnips onto a baking sheet and roast for 25 minutes, until they are golden brown and crisped on the outside.

Meanwhile, place the stock in a large, deep skillet and boil until it has reduced to about 2 cups. About 15 minutes.

Melt the butter into the broth.

Then, reduce the broth to a simmer. Add in the pork slices, working in batches, and simmer them just until cooked through. About 30 seconds. Flipping once.

Using a slotted spoon or tongs, transfer the cooked pork to a plate and repeat until all the pork all been cooked.

When all the pork has been cooked, turn off the heat and add the pork back to the broth.

Place 5 or 6 turnips in a shallow bowl and spoon the broth and pork over it.

Top with fresh parsley and serve hot.

One of my favorite things to do in life is to go have a nice meal at a great restaurant with friends or family. And of course, it’s extra nice to have a delicious meal cooked by someone else with my love.

But you couldn’t pay me money to go out and eat at a restaurant on Valentine’s Day. Don’t get me wrong, it is my absolute favorite holiday, but you should be in bed with your love on this special day of love.

So instead of going out to dinner, Wes and I barbeque lobster tails. It may only be two years old, but it’s our little tradition.

And it is a freaking delicious one.

You can make it for something special, or just because you want something awesome.

You will need…

2 lobster tails

6 cloves garlic, minced

4 tablespoons butter (good herb butter if you can find it or want to make one yourself)

2 lemons

Salt and pepper to taste

Start by preheating your grill to a medium heat.

Then in a small bowl, combine the butter, garlic and the juice of one of the lemons.

Microwave the butter, garlic and lemon juice just until the butter is completely melted. About 45 seconds.

Split the lobster tails down the back and spread apart the shell.

Using a brush or spoon, baste the lobster tail with the butter sauce and place a skewer through the tail so that it won’t curl up on the barbeque.

Place the tails on the barbeque and cook with the lid on for about 15-20 minutes. Baste the tails every 5 minutes.

Cook until just cooked through.

Serve hot with half a lemon.

Love and Beer Floats

Angela 

Garlicy Barbequed Lobster Tails 

2 lobster tails

6 cloves garlic, minced

4 tablespoons butter (good herb butter if you can find it or want to make one yourself)

2 lemons

Salt and pepper to taste

Start by preheating your grill to a medium heat.

Then in a small bowl, combine the butter, garlic and the juice of one of the lemons.

Microwave the butter, garlic and lemon juice just until the butter is completely melted. About 45 seconds.

Split the lobster tails down the back and spread apart the shell.

Using a brush or spoon, baste the lobster tail with the butter sauce and place a skewer through the tail so that it won’t curl up on the barbeque.

Place the tails on the barbeque and cook with the lid on for about 15-20 minutes. Baste the tails every 5 minutes.

Cook until just cooked through.

Serve hot with half a lemon.