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Pork Marsala (photos)
Posted on 5/15/13 at 9:35 pm
Posted on 5/15/13 at 9:35 pm
Any respect I have here as an interesting cook will be overshadowed by my wife tonight. You probably remember my citrus pork tenderloin post last night. It was the wife's (MHNBPF) birthday and I went all out for her dinner. When I got home from work tonight she had made my dinner of Pork Marsala, Summer Vegetable Tian and a mixed greens with walnuts and strawberries salad with raspberry walnut vinaigrette.
Not only was this the best thing I have eaten in months, her photos are better than mine (sigh). This post will take a while. We will do the Pork Marsala first.
You'll need
Pork tenderloin, cut into 1 1/2 inch pieces and pounded flat into cutlets.
Flour, butter, olive oil, black pepper, salt, Marsala Wine, Mushrooms, water, rosemary and flatleaf parsley.
Lightly dredge the pork, season with salt and black pepper and saute in butter and olive oil.
The Marsala Sauce
After sauteing the pork cutletts, set them aside, slice and saute the mushrooms.
Remove the mushrooms when they are happy and deglaze the pan with 3/4 cup of Marsala wine and 1/2 cup of water.
Add a 4 inch piece of rosemary and 2 tablespoons of chopped flat leafed parsley.
Cook for a few minutes and return mushrooms to the saute pan.
Reduce the liquid by at least half, remove the rosemary and cover the sauteed pork cutlets with the marsala sauce on a serving dish.
The pork Marsala is plated over rice.
The salad is mixed greens, walnuts, sliced strawberries with raspberry walnut vinaigrette.
The vegetable for this wonderful meal was Summer Vegetable Tian. To make this you need yellow squash, zucchini squash, potatoes, plum tomatoes, chopped onions, minced garlic, salt, black pepper, cayenne pepper, dried thyme. Parmesan Cheese, and Italian 6 cheese blend.
Slice the vegetables about 1/8 inch thick.
Saute the onions and garlic in olive oil
Move the onions and garlic to an ovenproof dish and arrange the vegetables over the sauteed onions and garlic.
Season the vegetable slices liberally with salt, black pepper, 1 teaspoon of ground thyme and a little cayenne pepper.
Roast in a 400 degree oven for 25 minutes. then add the cheese over the vegetables
and hold in oven for an additional 10 minutes to melt the cheeses.
Ready to plate
The Table
Plates
Fork views
My contribution was to cut two pieces of the wife's birthday cake for dessert - sorry no photos.
Not only was this the best thing I have eaten in months, her photos are better than mine (sigh). This post will take a while. We will do the Pork Marsala first.
You'll need
Pork tenderloin, cut into 1 1/2 inch pieces and pounded flat into cutlets.
Flour, butter, olive oil, black pepper, salt, Marsala Wine, Mushrooms, water, rosemary and flatleaf parsley.
Lightly dredge the pork, season with salt and black pepper and saute in butter and olive oil.
The Marsala Sauce
After sauteing the pork cutletts, set them aside, slice and saute the mushrooms.
Remove the mushrooms when they are happy and deglaze the pan with 3/4 cup of Marsala wine and 1/2 cup of water.
Add a 4 inch piece of rosemary and 2 tablespoons of chopped flat leafed parsley.
Cook for a few minutes and return mushrooms to the saute pan.
Reduce the liquid by at least half, remove the rosemary and cover the sauteed pork cutlets with the marsala sauce on a serving dish.
The pork Marsala is plated over rice.
The salad is mixed greens, walnuts, sliced strawberries with raspberry walnut vinaigrette.
The vegetable for this wonderful meal was Summer Vegetable Tian. To make this you need yellow squash, zucchini squash, potatoes, plum tomatoes, chopped onions, minced garlic, salt, black pepper, cayenne pepper, dried thyme. Parmesan Cheese, and Italian 6 cheese blend.
Slice the vegetables about 1/8 inch thick.
Saute the onions and garlic in olive oil
Move the onions and garlic to an ovenproof dish and arrange the vegetables over the sauteed onions and garlic.
Season the vegetable slices liberally with salt, black pepper, 1 teaspoon of ground thyme and a little cayenne pepper.
Roast in a 400 degree oven for 25 minutes. then add the cheese over the vegetables
and hold in oven for an additional 10 minutes to melt the cheeses.
Ready to plate
The Table
Plates
Fork views
My contribution was to cut two pieces of the wife's birthday cake for dessert - sorry no photos.
This post was edited on 5/15/13 at 9:51 pm
Posted on 5/15/13 at 9:39 pm to MeridianDog
Looks great as always MD.
Posted on 5/15/13 at 9:41 pm to Hat Tricks
That looks great but those shrums look delightful.
Posted on 5/15/13 at 9:41 pm to MeridianDog
Your threads are a little more elaborate today, MD. Trying to show up your critics?
Posted on 5/15/13 at 9:44 pm to Matisyeezy
quote:
Trying to show up your critics?
Actually I didn't cook this. the wife did. All I did was try to post enough for someone to do it later if they wanted.
Posted on 5/15/13 at 9:45 pm to Hat Tricks
Nice. I don't reply to you threads too often, but that looks great. We're practically neighbors -- I live up 397 a little ways.
Posted on 5/15/13 at 9:46 pm to MeridianDog
Love Marsala. Mine has more butter, i think. Havent made it in a while.
I really like those little bowls for the salad since I don't like certain foods socializing on my plate. I put sides in mini casserole dishes on my plate quite often or use ceramic sectional plates someone gave me to support my obsession.
I really like those little bowls for the salad since I don't like certain foods socializing on my plate. I put sides in mini casserole dishes on my plate quite often or use ceramic sectional plates someone gave me to support my obsession.
Posted on 5/15/13 at 9:47 pm to MeridianDog
Ah, marsala. Not masala. I was confused for a second.
Posted on 5/15/13 at 9:48 pm to Dannunzio
Damn, now I'm hungry for pork marsala
Posted on 5/15/13 at 9:48 pm to MeridianDog
Never ever ever ever ever ever ever ever leave that woman.
Posted on 5/15/13 at 9:50 pm to MeridianDog
The salad and the pork marsala all look wonderful, but that veg preparation really appeals to me.
Y'all eat good, good, cher.
Y'all eat good, good, cher.
Posted on 5/15/13 at 9:55 pm to Dannunzio
quote:
Dannunzio
quote:
We're practically neighbors
How far above KCL?
Posted on 5/15/13 at 9:59 pm to Gris Gris
quote:
I put sides in mini casserole dishes
I always eat my turnips from a bowlto keep the juice under control.
Posted on 5/15/13 at 10:00 pm to MeridianDog
I'm in Louisville. Not sure what KCL is.
Posted on 5/15/13 at 10:06 pm to Dannunzio
Louisville I know well. The oldest grandson played for Starkville Jr high two years ago and we came to Louisville for their 7th grade game. Our son and his family have moved to Clinton so the grandson plays for the Arrows now.
KCL is Kemper County Lake. Had the best peach milkshake I have ever enjoyed at the Sonic in Louisville one day on my way to Starkville.
KCL is Kemper County Lake. Had the best peach milkshake I have ever enjoyed at the Sonic in Louisville one day on my way to Starkville.
Posted on 5/15/13 at 10:06 pm to MeridianDog
Looks fantastic. How are y'all not fat cookin like that every night? Don't get me wrong it looks great but I can normally only cook stuff like you cook on the weekend...
Posted on 5/15/13 at 10:11 pm to Darla Hood
quote:
that veg preparation
That was really good stuff. Not hard to make - she tells me.
I thought it was pretty too. Very appealing to the eyes. I like attractive food. It must also taste good and that one does. She tells me that Tian means "Stacked".
Stacked Summer Vegetables Vs Summer Vegetables Tian. Tian sounds better.
If it is important, the vegetables were low calorie and full of flavor.
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