Dressing up leftovers

On Christmas Eve my family has a midnight supper every year. Before the meal we all form a circle, hold hands and each one of us tells what that year meant to us, then we say a prayer, hugs are exchanged and it is our thanks giving moment.

And on the next day we have leftovers for lunch... For this meal only the rice was fresh. I dressed up my plate with golden strings (egg noodles) that were previously trimming the turkey. The meat was pork tenderloin that my sister-in-law's mother cooked for us, also for the Christmas Eve supper. Traditionally Brazilians have pork for holiday meals.

The pork loin is so easy to make. Instead of baking in the oven, cook it! With the juices that come out you can make the gravy.

1 pork tenderloin (about 2 pounds)

Salt (use 1/2 tablespoon salt for each pound)

Freshly ground black pepper

1 small onion, cubed

3 cloves garlic

Juice of 1 lime or orange

2 tablespoons oil or extra virgin olive oil + 2 for cooking

2 cups water

For the gravy:

1 tablespoon each: catchup, mustard, soy sauce

1/4 cup prosecco or dry sparkling wine (champagne)
1 tablespoon flour
1 cup mushrooms

1) Season pork loin with salt and pepper, pepper, onion, garlic, lime/orange juice and 2 tablespoons oil or olive oil. Marinate for about 2 hours or overnight.

2) Place 2 tablespoons oil in a large skillet or pan over medium-high heat. Add meat and brown it well on all sides, for about 6 minutes. Reduce heat, add 2 cups of water and simmer 20 to 30 minutes, adding more if needed.

3) Remove tenderloin to a platter. Stir in gravy ingredients to pan. Cook until sauce is slightly thickened, adjust seasoning. Serve meat with sauce spooned on top and rice as a side.

Baked T-bone Steak with Pineapple Sauce - Royal Foodie Joust

A simple dish that gets a unique flavor with spices from different countries that blended so well together along with the pineapple sauce that is an incredible complement.

I use mirin, the Japanese cooking wine, to enhance the flavor of all kinds of meat and also tabil, a Tunisian spice mix to add some zest to the food.

I became a huge fan of Tunisian spices when a friend of mine who lives in Montreal and is married to a French-Tunisian, gave me some last year when we met for the first time here in Brazil.

A beautiful friendship that started with a comment on my blog. To make a long story short, we found out that our grandparents and also my father and her father were long-time friends, even though we had never met! Things that only internet can explain...

This month's joust at the Leftover Queen forum was an easy one for me with pork, citrus and pink or white peppercorns. The hard part was to choose the pictures for the post, as I ended up taking 149 photos of the same dish!

Baked T-Bone Steaks
6 T-Bone steaks
1 tablespoon salt (or to taste)
1/3 cup mirin (Japanese sweet cooking wine)
1/3 cup extra-virgin olive oil
1 teaspoon tabil (Tunisian spice mix)
2-3 garlic cloves, finely chopped
1/2 teaspoon dried oregano
2 tablespoons chopped scallion
Juice of 1 lime

2 potatoes, cut into wedges
5 shallots, cut in half
Dried rosemary leaves
Pink peppercorns

Directions:
1) Mix salt, mirin, evoo, tabil, garlic, scallion, oregano and lime together. Pour over steaks. Marinate overnight or at least one hour in refrigerator, turning occasionally.

2) Transfer the steaks and the marinade to a large baking dish. Add potatoes and shallots. Season the potatoes with rosemary leaves and pink peppercorns. Bake, uncovered at 400ºF/200ºC for 45 minutes/1hour or until cooked to your taste. Usually, when the potatoes are done too. Serve with rice and pineaple sauce.


Pineapple sauce - from the kitchen of my sister-in-law's mother
1 fresh pineapple, cored, cut into chunks
3/4 cup sugar
1 malagueta pepper, finely diced.

1) Put the pineapple and the sugar into a blender and puree until smooth.

2) Cook for 10 minutes, stirring often, until most of the liquid has evaporated and sauce is thick. Let cool and then add the malagueta pepper.