The Wave's Apple Brined Pork Tenderloin

I have never been one to marinate/brine meat , or do more to it than add a few seasonings and fry up or bake. My husband is the meat cooker in this family (and, I must say he does very well at it), so I have been wanting to find a recipe that could spice things up a bit. This recipe was perfect for that, and took very little time to complete

Apple Brine Ingredients:
1 cup apple juice
1/4 cup apple cider vinegar
pinch of black pepper
pinch of kosher salt
2 tablespoons brown sugar
pinch of red pepper flakes

Combine everything together, and boil until the sugar/salt is dissolved and the liquid is clear. Then, cool off completely before pouring over meat. Cover with foil and let marinate for a full 24 hours. Grill slowly so the brown sugar does not char. I personally covered my tenderloin in foil and baked at 300 degrees for about 2 hours - I have a grill, but not much could entice me to use it in the pouring down rain we have had in this state for the past few days).

Root Beer Demi Glace Ingredients: 
1 cup veal or beef stock
1 cup of your favorite root beer
1 teaspoon corn starch
1 teaspoon water

Pour the beef stock and root beer in a sauce pan, and simmer until it has been reduced by 1/4. Then combine the corn starch and water, and stir into the sauce. Cook for an additional five minutes and then keep warm until ready to use.

Just finished cooking

Meat by itself

Meat with the demi glace

Please join Krystal tomorrow for the next step in our dining challenge at www.magicaldismom.com

Jiko Macaroni and Cheese

This week I decided to prepare some Jiko's Macaroni and Cheese. I have never had it before, but the recipe sounded so good (huge cheese lover here) and like the perfect bit of comfort food my family would need with our hectic life pace. The recipe did not disappoint - it has such a unique blend of cheese flavors, and a wonderful creamy texture. I hope you all give it a try!

Ingredients:
1/4 cup butter
1/4 cup flour
1 quart whole milk
1 1/4 cups Quattro Fromage (4-cheese mixture of asiago, provolone, fontina, and gruyere cheeses)
2 tablespoons white wine (any will do)
2 pounds elbow macaroni (I should mention this is 2 pounds cooked macaroni, a big mistake I made)

Prepare the macaroni according to the directions on the box - I always like to boil mine with some pepper and garlic salt. While macaroni is boiling, start grating cheese for the sauce, and extra to bake on top (I grated an extra 1 1/4 cups).

Macaroni with seasonings

Cheese for topping

Combine flour and butter in a pan over low heat to form a roux. Make sure to stir continuously so the roux does not burn (even slight burning ruins the taste) until a pale brown. At the same time, bring the milk to a simmer. Once this has been done, and the roux is complete, stir the roux into the milk. Then, add in the cheese, wine, and any wanted seasonings and pour over the macaroni.

Roux ingredients

Finished roux

Milk and roux

Complete with topping and seasonings

Place the macaroni in the oven at 350 degrees for a few minutes to warm through, and melt the cheese topping. Plate with a favorite veggie dish and bread, and enjoy!

Comfort food dinner!

Make sure to continue our dining journey with Krystal at www.partnersbehindthemouse.com