Country Come To Town
(Scroll down to "The Playlist" and hit play before reading... works better that way!)
Soul food or country cooking? It's all really just comfort food and the "Soul of the South". This is not a particularly formal affair. It's a make your way down the buffet and fill up your tray kinda thing. Choose your meat, pick your fixin's, veggies, cornbread and biscuits, take a seat and dig in.
Today we're starting you off with Turkey Tenderloins, some Pineapple-Basil sweet tea and easy listening tunes for your Southern dining pleasure.
Take a tray and load up... The Pots Are On!
The Plate...
Turkey Tenderloins / Madeira Gravy
Oh yeah... This is a great choice to feel your soul and still have room for some yummy cornbread or biscuits and plenty of veggies, potatoes or mac & cheese... hold the green Jello please.
What you need...
4 lbs of Turkey tenderloins3 cups Madeira or Sherry
12 cloves garlic/crushed
3 tsp salt
2 tbsp vegetable oil
3 tbsp butter
2 tsp all-purpose flour
3/4 cup red wine vinegar
18 sprigs thyme
1 tsp ground pepper
3 large shallots / chopped
What you do...
Stir together the Madeira, garlic, salt and vegetable oil.
Pour into a zip lock bag and add the tenderloins.
Chill 2-4 hours.
Preheat your oven to 450 degrees.
Remove the tenderloins from the marinade and pat dry then brush with vegetable oil.
Add salt and pepper.
Cook the tenderloins in a large cast-iron skillet over high heat to brown on each side.
Reduce the heat to medium add the butter and shallots stirring until the butter melts then add flour.
Cook stirring often until the shallots are tender.
Whisk in the 1 1/4 cups of Madeira mixture and bring to a simmer.
Simmer for a couple minutes until it thickens.
Remove from heat and season with salt and pepper.
Place the tenderloins in a baking dish and pour the sauce over them.
Bake at 450 degrees for 10-12 minutes.
Transfer tenderloins to a cutting board reserving the gravy in the baking dish.
Let the tenderloins rest then serve with the gravy.
The Playlist...
Meat 'n' Three
Some Southern Twang for your dining pleasure.
The Mix...
Pineapple-Basil Sweet Tea
What you need...
2 cups fresh pineapple /chopped
water
8 black tea bags
1 1/2 cups sugar
1/4 cup chopped basil
6 oz rum
What you do....
Bring chopped fresh pineapple, sugar and 1 cup of water to a boil.
Reduce heat to simmer, stirring often for 10 minutes.
Cool slightly and give it a buzz in your blender. Pour through a stainer into a 1 gallon pitcher.
Bring 3 cups of water to a boil and add the tea bags, boil for 1 minute.
Remove from heat cover and steep for 10 minutes.
Discard the tea bags and stir tea into the pineapple mixture.
Stir in 1/4 cup chopped fresh basil and 6 cups cold water and rum.
Serve over ice.
Well, You Can't Have Everything
Please... Day Drink Responsibly
&
Keep On Cookin'!
