This week we decided to have tenderloins - just because they are so good! Nothing new with that food but we decided that tenderloins are probably of German origin so Annette said she would bring a strudel.
If you did not grow up in the Midwest then you may not know what a tenderloin is but I gotta tell you - there is no better sandwich you can eat. Trust me on this one. Since we cannot get them here in Tulsa we make our own. So we usually have some in the freezer. We were all out so had to make up some more. And any time we have tenderloins I always think of my brothers because they said that is one thing they also miss living back east in Michigan and Pennsylvania.
Notice how big those tenderloins are? That's how you know it's a real tenderloin. It's almost as big as the plate and definitely much, much bigger than the bun. We make these by buying a loin of pork. We then slice it. Each tenderloin is then pounded as flat as you can pound it. The thinner the better. Then coat the tenderloin in an egg wash to which a little bit of milk has been added. Next put it in cracker crumbs - just straight cracker crumbs as fine as you make then. We usually do this in an assembly line and then put on a cookie sheet and let them freeze. After all are frozen you then package them as you please in freezer bags (two - four to a bag - your preference). When ready to eat, get oil hot then fry until golden brown. Drain on paper towels and serve. The only thing needed is mustard and sliced onions. Man, I'm hungry for them again just writing about it!
Now we usually have french fries with our tenderloins but since it was new food night I decided to be adventurous and try something new. I made Potatoes Galette. You slice potatoes fairly thin but they do not have to be uniform in size. Since we tried leeks a few weeks ago we discovered we really liked them. So I sliced up some leeks and added to the potatoes along with some minced garlic. Drizzled some olive oil in and stirred this all up. I then arranged the potatoes in a baking dish (preferably a circular one). Just start layering them around and around until the bottom is covered. I then took a mixture of grated Parmesan cheese and Asiago cheese and sprinkled on top of the potatoes. I continued to alternate potatoes and cheese until all was used up. I also salted each layer of potatoes before adding the cheese. Put in the oven and bake at 350 for 45 minutes or until potatoes are fork tender. The recipe said you can use whatever cheese you want so maybe next time I will try different cheeses because I do believe we will be trying this recipe again! It was yummers!.
Remember that German theme? Here's the Cherry Cream Cheese Strudel Miss Annette made! It was soooooo goooooddd! She took a package of puff pastry and unrolled it. She then took cream cheese and mixed with some powdered sugar. This was spread in the center of the puff pastry and topped with cherry pie filling. She then folded the edges in and baked. The leftover made for an excellent breakfast for me the next morning.
Gary sure put a lot of whipped cream on Rick's strudel. Rick said he hadn't seen anything wiggle like that in a loonng time.
Rick also brought chocolate cake. Everyone knows that Gary does not believe it's dessert if it's not chocolate,
Probably a good thing that New Food Night is about the only time I eat desserts! LOL
Food was good, company was excellent! Don't know which we like the most - trying different foods or spending time with friends. Either way we look forward to Tuesday nights.
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