Tag Archives: Olive Oil

Aug 15 2011
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From the Garden, On the Grill, We Eat Well

Bacon-Wrapped Pork Tenderloin with Grilled Corn Salsa

Bacon-wrapped pork from Jamison Meats with homemade corn salsa

Saturday, Jon and Tracy went out for a beer run and were gone FOREVER. I was starting to get cranky, and then they pulled up with a car full of deliciousness- bacon-wrapped Pork tenderloin from Jamison Meats and several ears of corn on the cob. All was forgiven immediately.

Jon threw the corn on the grill and later cut it off the cob and combined it with fresh grape tomatoes, basil, oregano, habanero peppers and green onions- all from the garden. He added a bit of olive oil and lime juice to ramp up the flavor. The mixture was just spicy enough to make your lips tingle, but not spicy enough to know you will regret it later.

Fresh grape tomatoes from the garden

He cooked the tenderloin on the grill slowly over low heat. Pure perfection. The temperature and texture were just right and the corn salsa complemented it as if they were made to be eaten together. The perfect end to a perfect day.

Bacon-wrapped pork tenderloin about to hit the grill

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Aug 01 2011
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From the Garden, On the Grill

Grilled Eggplant Bruschetta

Hey look- I am blogging. It’s me, Jon, the work horse behind this adventure. I even took the picture for this post!

Last week, I had one of those evenings where my wife has a few social engagements after work, which means she’s out eating fancy food and doesn’t need me to make dinner. It worked out well because I too have to meet friends for drinks.  However, I still wanted to fill my belly before hitting the road (I biked to my rendezvous).  So I thought about what we have in our garden and came up with grilled eggplant covered in a bruschetta mix. It was pretty good- not very filling- but a good prequel to the nachos I had later while out.

  • 1 eggplant, sliced on angle, 3/4 inch thick
  • olive oil
  • 6 large grape tomatoes (or 2 Romas)
  • 2 tablespoons kalamata olives
  • 2 tablespoons red onion, chopped
  • 2 tablespoons
  • 1 clove of garlic, finely chopped
  • 4 fresh basil leaves, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • black pepper to taste
Brush eggplant with olive oil and grill directly on the grill. Mix remaining ingredients together. Place bruschetta mix on grilled eggplant and serve.
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May 02 2011
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We Eat Well

Penne Rigate with Broccoli

I am on dinner duty all week because Jon has finals, and I have really enjoyed picking out the week’s meals. Tonight I prepared Penne Rigate with Broccoli, which literally takes fifteen minutes. I love the way the broccoli breaks down in this dish to make a light sauce. If I prepare it again, I will use less salt in the water, but the pure taste of the olive oil paired with the Parmesan makes for a fresh, healthy week night dish.

Ingredients:

  • Salt
  • 1 1/2 pounds broccoli, washed, stems discarded, cut into bite-size florets
  • 1 pound penne rigate
  • 3/4 cup extra-virgin olive oil
  • 2/3 cup finely grated Parmesan, plus extra for serving
  • Freshly ground pepper
Preparation:

Bring a big pot of water to a boil. Add a good handful of salt (about 1/4 cup), enough that you can taste it. Set a fine strainer in the sink.

When the water comes to a boil, add the broccoli and wait until the water returns to a boil. Add the pasta and set the timer to the number of minutes recommended on the box. When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper.

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