Tallahassee Cooking Club, October 2010

This month’s Cooking Club theme was Black and White.  The beauty of using this theme is that there are so many other eye popping colors that contrast.

The appetizer consisted of three selections; skewered goat cheese filled kalamata olives,  a spicy black bean shooter and deep purple, almost black baby potato stuffed with cream fraiche and topped with caviar.

The salad was a flavorful mixture of cauliflower, white beans and feta cheese
(note: This salad will be a future blog post)


Our entree was an elegant Pork Tenderloin with a Blackberry Gastrique and Mango Salsa.

Grilled Pork Tenderloin with Blackberry Gastrique and Mango Salsa
Serves 10-12
Recipe prepared by Shirley Mcfadden



Salsa

Ingredients:

2 ripe mangoes, medium dice
3 Tablespoons finely chopped red onion
1/2 teaspoon freshly grated lime zest
2 Tablespoons fresh lime juice
3 Tablespoons fresh mint leaves, chopped
Directions:
Mix ingredients together and let stand at room temperature for 2 hours.
Blackberry Gastrique

Ingredients:
1/4 cup red wine vinegar
8-ounces high quality blackberry seedless preserves or jelly
1/4 teaspoon salt
2 cups frozen blackberries
Directions:
Heat vinegar and jelly together.  Reduce to a sauce consistency. Before serving add frozen berries and heat.
Pork Tenderloin

Ingredients:
3-pork tenderloins (1-lb. each)
Pork Marinade
1/8 cup kosher salt
3 cups warm water
1/4 cup red wine vinegar
Red pepper flakes to taste
3 tablespoons brown sugar
1-1/2 cups ice cubes
Directions:
Add ingredients together and marinate the pork tenderloin for 20 minutes.
Heat grill, remove tenderloins from marinade and pat dry.  Liberally grind black pepper on each tenderloin.  Cook on grill until desired doneness.  Remove from grill.  Tent the meat for 10 minutes.  Pour sauce on the pork and decoratively place fresh blackberries on the pork and garnish with mango salsa.
Enjoy!


35 thoughts on “Tallahassee Cooking Club, October 2010

  1. Good food, good friends all the ingredients you need for a memorable evening.MimiIt's still Go Gators at our house. (Those anteaters don't play football)

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  2. I need to start a dinner club. I really miss the one I used to have. What fun – and clearly your group are all food people – what a spread! So, you brought the cauliflower salad? Can't wait for the post on it!:)Valerie

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  3. What a sophisticated and beautiful menu. Thank you for sharing it with us…I wish I could join a cookign club. Maybe I need to start one here in Austin! The cauliflower salad looks delicious…I can't wait to see the recipe.

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  4. A cooking club sounds like so much fun Velva and your dishes look absolutely scrumptious! Wonderful recipes. Thank you so much for visiting my blog and the nice comment. When I have more time I'll come back and look around yours more but I'm just headed out for the long weekend. so this is a quick visit. I'll be back next week!

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  5. What fun to have a black and white theme, Velva. Everyone really had to use their ingenuity! And they were successful too! Going to use the goat cheese stuffed olive recipe soon.

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  6. Wow! Great job on the Black and White theme, I really thought the first plate was all chocolate! Potatoes and caviar are the next best thing in my eyes! Wish I had time for a cooking club but when I'm off, I want people to cook for ME! haha!

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