Cook Club: Week 12

With my parents being in town this weekend, we didn't have time to make a new recipe (full disclosure:  Last weekend we didn't actually make anything, so we made the pecan praline biscuits this last Friday, and attempting 2 new recipes in one weekend didn't seem practical).  Instead we opted to try a new eatery (two really...).

On Saturday, for lunch, we ate at The Noble Pig.  TNP is a sandwich shop that specializes in all things charcuterie.  It is also is about half a mile from our house.  I had the PBLT (Pork Belly instead of Bacon) and Shawn had The Noble Pig (ham, pulled pork, cheese and bacon).  Both sandwiches were really good and we'd gladly eat at the shop again.  Shawn even ate some of their pickles that they give with each meal (not that he liked them, but he tried them).  The place, however, is popular.  Line out the door popular...So on the same level as Hopdoddy, Amy's Ice Cream, and Homeslice pizza.

On Sunday morning, we took my parents out to Jack Allen's Kitchen for Brunch to celebrate their birthdays.  It doesn't hurt that the food is delicious and it's all you can eat for $15.99.  This is another insanely popular restaurant, and there was a LONG line when we arrived at 10:05 am.  We managed to make it into the first seating though, so it was all good. 

Not that it really counts, but we also ate at Cipollina earlier in the week with my parents as well.  Cipollina changes their menu frequently (it's dependent on what's in season), so if you don't see anything on the menu you like, just check back the following week.  Cipollina has some absolutely delicious food though - I had the pre fixe meal.  It included caprese salad (which I gave to my mom), fried chicken with brussel sprouts, and a mini creme brule.  And I cleaned my plate. 

Cook Club: Week 11

We got a little busy over the weekend so we didn't do our Week 11 recipe until the following Friday (which meant that we had to do our Week 12 meal a few short days later).

We had a steak (simple - just grilled), acorn squash (oven roasted with butter and brown sugar), and Praline Pan Biscuits from Betty Crocker's Cookbook.

Oh.  My.  God.  Not only were these quick and easy to make, they also were delicious.  Not necessarily great as a side dish, but they weren't overly sweet.  AND, even better, they were delicious for breakfast the next morning.

Cook Club: Week 10

Week 10.  Since we only used half of the pork tenderloin, we still had a half of a tenderloin.  Enter Weber's Big Book of Grilling.

Cedar Smoked Pork Loin with Pineapple Salsa.

So we didn't have a cedar plank...nor fresh pineapple, but otherwise we followed the recipe (using canned pineapple).  It included a rub of fresh sage, paprika, fresh thyme, salt and pepper.  I'm not sure I'd go through the hassle of using the fresh herbs (even though I now have both in my garden) if we make this again.  The salsa was delicious - could stand to be spicier (that's what we'll do next time, add more pepper).

We'll be making this one again since both Shawn and I liked it.

Shawn decided earlier in the week that he wanted to make Butternut Squash Soup from scratch.  He went through the trouble of making it, and I'm sure he got the recipe from the interwebs.  It was delicious, especially with some cream added to it. We will be having that in the future as well.

Cook Club: Week 9

The postponed pork tenderloin was made the following weekend.  I got the recipe from the Betty Crocker cook book that I've had since college.

I believe the title of the recipe is Dijon Peach Glazed Pork Loin (or something to that effect).  It's like stupid simple to make - Dijon mustard, peach preserves, salt, oil and thyme marinade.  It did smell like burning sugar whilst in the oven though - so I'd recommend wiping down the meat before baking it - or do it on a grill maybe.

In the end, I really liked it, but Shawn was not a fan.  Not surprising since he doesn't like mustard.  I made it hoping that the mustard would not blatantly obvious (the potluck mac and cheese recipe uses dijon mustard, but you'd never even know).  If I make this in the future, it will either be for guests -or- I won't use as much mustard (if any).  Shawn did at least say that it tasted good enough that he'd be willing to try it again with less (or no) mustard.

We ate the tenderloin with a salad and some grapes - I would have made "pecan biscuits" from the same book but we didn't have any Bisquick mix on hand (so I'll have to make those some other time).

Cook Club: Week 8

For the first time, Shawn opted to cook the new item instead of me.  All this because he decided that the pork tenderloin I was going to make was going to take too long and instead opted to make grilled chicken wings with the new wing sauce from HEB.

Yes, yes, I know what you're thinking - grilled chicken with pre-made wing sauce isn't exactly a 'recipe'.  But sometimes you just gotta eat something that's new and easy and doesn't require any thought.  Well, except for the part where you transfer the wings from the grill to the plate.  Shawn dropped one.  We left it for the wildlife.  We're not sure what animal got the wing, but I'm sure it was a happy animal.

I had the Spicy Barbeque wing sauce and I really liked it, even if it was a little weak.  Shawn had the Mango Habanero sauce and said that he didn't really care for it - it needed to be spicier.  But what does he know - he's always saying things aren't spicy enough.  That's why we make hot sauce from the Naga Jolokia peppers.

Cook Club: Week 7

The weekend after the party, my grandparents were in town, so naturally there was no cooking going on.  We actually had gone up to Sun City (in Georgetown) to go see the lot that my parents bought.  Yes, that's right - my parents will be moving down here in August.

After looking at the Sun City model homes, checking out the lot where the house will be built and visiting with Shawn's parents (who also live in Sun City), we headed to a restaurant in downtown Georgetown - the Wildfire.

I had the Chicken and Dumplings - and it was pretty darn good (not as good as mine, mind you, but good).  I don't remember what Shawn had, but he really liked it, too.

If you plan to go to the Wildfire, be aware that the lunch prices are about half of what the dinner prices are.

Cook Club: Week 6

As Bond rightfully pointed out - I've been slacking.  Of course, I have been writing more on my other blog, and I've been working on the COA PE Trail Dogs Facebook page.

While my blogging may be lacking, we have been making new recipes (or eating at new restaurants) every week.

So - Week 6 was French Onion Soup weekend and instead of making beignets, I made pralines.

They were simple to make, not all that time consuming, and tasted pretty good.  I used the Emeril Lagasse recipe.  The pralines melt in your mouth, but I would prefer something a bit more caramelly.  Of course, I also think I'll be making these again soon since I have all the ingredients.  I also will try to roast the pecans first to see if that adds more depth to the flavor of the pralines.