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I just picked two ten gallon buckets of figs - I need some new ideas.
Posted on 7/26/14 at 8:01 am
Posted on 7/26/14 at 8:01 am
I'm going to cook some and can them. Ill vacuum seal some and freeze them also. I'm looking for some things to do with raw figs besides salads and goat cheese. TIA.
Posted on 7/26/14 at 8:05 am to AHouseDivided
My neighbor cut some in half and grilled them last night and they were excellent...
Posted on 7/26/14 at 12:25 pm to AHouseDivided
I'll take a jar of preserves please.
Posted on 7/26/14 at 1:47 pm to AHouseDivided
Uses preserves, but you might like Kajungee's recipe for pork tenderloin.
Pork Tenderloin Medallions with Fig glaze
1 pork tenderloin trimmed and cut into 1” medallions
1/4-cup butter
1-1/2 cups fig preserves/one fig per medallion
Salt and black pepper and red pepper to taste
granulated garlic to taste
1/4-cup flour
1 tbsp minced garlic
1 small onion thinly sliced
1/4 cup sliced green onions
1/2 cup Burgundy wine
In a heavy-bottomed sauté pan, melt butter over medium-high heat. Season medallions lightly with salt, pepper, red pepper and granulated garlic. Lightly dust in flour and sauté medallions in butter until golden brown on both sides, 1-2 minutes each side, but do not burn butter. Move medallions to one side of skillet, and then add onions, minced garlic. Sauté 2-3 minutes or until onions are wilted. Pour in Burgundy to deglaze pan and reduce to 1/4 cup, turning the medallions occasionally. Add fig preserves, Adjust seasonings to taste with salt, pepper and red pepper. Sauce should be a little syrupy and a little spicy. Serve medallions hot and top with figs.
Pork Tenderloin Medallions with Fig glaze
1 pork tenderloin trimmed and cut into 1” medallions
1/4-cup butter
1-1/2 cups fig preserves/one fig per medallion
Salt and black pepper and red pepper to taste
granulated garlic to taste
1/4-cup flour
1 tbsp minced garlic
1 small onion thinly sliced
1/4 cup sliced green onions
1/2 cup Burgundy wine
In a heavy-bottomed sauté pan, melt butter over medium-high heat. Season medallions lightly with salt, pepper, red pepper and granulated garlic. Lightly dust in flour and sauté medallions in butter until golden brown on both sides, 1-2 minutes each side, but do not burn butter. Move medallions to one side of skillet, and then add onions, minced garlic. Sauté 2-3 minutes or until onions are wilted. Pour in Burgundy to deglaze pan and reduce to 1/4 cup, turning the medallions occasionally. Add fig preserves, Adjust seasonings to taste with salt, pepper and red pepper. Sauce should be a little syrupy and a little spicy. Serve medallions hot and top with figs.
Posted on 7/26/14 at 1:56 pm to AHouseDivided
I also stuff them with blue cheese, wrap in some prosciutto and bake. I drizzle a little reduced balsamic over them.
Posted on 7/26/14 at 5:42 pm to AHouseDivided
Fig, Goat Cheese, Arugula Pizza. Drizzile on some balsamic and evoo.
: drool:
: drool:
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