Dinner with Mom Wednesday

29 Jul

Dinner With Mom For Logan Thursday Wednesday was a success this week!

On the menu:

Cuban Stuffed Pork Tenderloin with Grilled Veggies

and Tres Leches with a Toasty Meringue Icing

Probably would have done it differently with the Pork by using actual pickles versus bread and butter pickles because I like that tang…

And I have never had Tres Leches before tonight…. But seriously.. one of the best cakes ever! It is so much fun to get to use my fandango torch 🙂

And I think Logan liked his birthday dinner… since he cut a quarter of the cake to eat and had maybe ALL of the pork. But hey… I can’t complain!

Cuban Stuffed Pork Tenderloin
Recipe from Cooking Light Magazine

Serves 4 people, 3 slices each

1 lb pork tenderloin, trimmed
2 tbsp. whole-grain Dijon mustard
1/3 c. chopped fresh cilantro
3 thin slices Swiss cheese, halved
1/3 c. chopped bread-and-butter pickles
1/4 tsp. salt
1/4 tsp. pepper
Kitchen twine soaked in water

1) Preheat grill to medium high
2) Cut a lengthwise slit down the center of the pork 2/3 of the way through. Open halves, laying pork flat
3) Place between 2 sheets of plastic wrap and pound to 1/2 of an inch thickness. Spread mustard over the pork. Sprinkle cilantro over and arrange cheese and pickles in a single layer
4) Roll up starting with the long side. Secure in 1 inch sections with twine. Sprinkle with salt and pepper.
5) Grill for 22 minutes, turning after 11 minutes. Let stand, covered, for 5 minutes. Cut into 12 slices.

Tres Leches Cake
Recipe from Bakecakery.com

For Cake:
3 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 c. unsalted butter, softened
2 c. sugar
4 large eggs
1 tsp. vanilla extract
1 c. milk

For Milk Mixture:
2 c. evaporated milk
2 c. sweetened condensed milk
2 c. cream

For Meringue:
2 c. granulated sugar
4 oz. water
1 c. egg whites (8 eggs)
1 tbsp. lemon juice
2 tsp. vanilla extract

1) Preheat oven to 350F
2) Combine dry ingredients. Cream butter and sugar. Add in eggs one at a time. Add vanilla. Alternate adding 1/3 flour mixture and 1/2 milk and mix
3) Pour into greased 8″ pans lined with parchment paper. Bake 55 minutes. Cool completely
4) Meanwhile, mix milks and creams and chill. Pour 1/2 mix over each of the cakes and allow to soak
5) Bring water and sugar to a boil. Heat to 240F (use a candy thermometer). Whip egg whites until peaks form. With mixer on medium, pour sugar mixture into egg whites. Crank to high and add juice and vanilla
6) Turn cakes out and frost top layer of bottom cake. Place top layer over and frost the rest of the cake. Then, use a kitchen torch to toast the outside of the icing

2 Responses to “Dinner with Mom Wednesday”

  1. Tara July 29, 2011 at 9:06 am #

    Well it looks like your dinner was a success!! 🙂

  2. garypetty July 29, 2011 at 9:48 am #

    A torch is your best friend in the kitchen. Use a cutting torch to separate frozen ground beef into smaller pieces. This gives you the chance to use a vise and a cutting torch in your garage. Wrap unused ground beef in duct tape. (Note: You can also easily and quickly cut the meat with a butter knife before freezing, but that’s lame.)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: