Boat Club for May

Even though many snowbirds have already wandered on back home to the still cold north, we still had an awesome turnout last night at Boat Club.  
Which means of course that there was a lot of great food, but then again, there always is, lots of great food. 

It's funny though how sometimes there is a theme that occurs.  Last night, it was all about vegetables, with just a couple of exceptions. 

Let me show you the dishes that were brought, eaten and enjoyed by most.
Or at least the ones I got pictures of. 
I missed a couple.
Mac and Cheese Bites

Some Deviled Eggs

I made some up some Deviled Ham and put it on some rolls (and didn't get a picture of the dish of Deviled Ham and Crackers I also brought. sigh

There were some Bacon Bites, bacon wrapped around bread and baked.

There was a pork loin and some apple sauce to go with it.

And then the veggies...

and more vegetables

And I totally missed getting a picture of another dish which was a curry with broccoli in it.  Rather tasty that one.
But I did get a picture of this vegetable dish

as well as a picture of this salad

There was also this baked carrot dish

Along with a sweet potato casserole, under all that goodness was more sweet potato goodness

There were also these rolls.

as well as some chips and dip, which for some reason ended up on the dessert table. 

Can we talk about the desserts now? From ice cream to cake to pineapple..

This wonderful Coconut Crepe cake, with layers of crepes and mascarpone cheese and coconut...

and of course Pineapple with Santa holding the picks as usual.

and a loaf cake

and I think these were Cinnamon Bun bites, but I didn't get a taste

and a final view of the dessert table.

As I said in the beginning, lots and lots of great food and the company wasn't bad either.

Boat Club for April 2017

As you may know we have a monthly potluck which we call Boat Club.  
It's held at the local Boat Club building, hence the name.
And we all make and bring food and sit and eat and socialize and generally have a good time.  And the food is always good.
Always.
There's always a great variety of food brought as well.  Last night was no exception.
There were Deviled Eggs...

 And some Bow Tie Pasta in a spicy Cheese Sauce

We had some lovely Roast Pork,

And an interesting Zucchini Casserole

As well as a Pasta Salad

And some Shrimp Fried Rice

as well as this Broccoli Salad

And some sliced Ham, which was moist and flavorful.

 And then there was this Asian Salad, which was good as well.

And there were desserts...
Fruit Salad

Bourbon Cake

A Turtle Pie

And I made my Three Way Chocolate Cake and had fun decorating it.  And I finally got to taste it.  I did taste a couple of cupcakes made from this recipe, but never got a slice of it until now.  I've been making it and giving it as a prize for Cake Raffles.   This time round I put custard in as the filling between the layers.

And the obligatory shot of my plate...

I had to taste everything...  And it was all good. 
All of it.

Svesker og æble fyldte svinekød lænd stege. (Prunes and Apples Stuffed Pork Loin)

I'm writing a cookbook featuring Danish Recipes, that I've made and blogged about.  One of the recipes included in there will be this one.
Svesker og æble fyldte svinekød lænd stege.   Prunes and Apple Stuffed Pork Loin

I grew up on a pig farm, and while we also raised beef, and chickens along with lots and lots of vegetables, pork will always be my first protein love.

I've been wanting to make a roast duck stuffed with apples and prunes for awhile now and just haven't gotten around to it yet, but last week we had our monthly Boat Club potluck and since I just so happened to have a whole Pork Loin, which I'd bought to make Chile Verde with.  I decided to try making Svesker og æble fyldte svinekød lænd stege. (Prunes and Apples stuffed in a Pork Loin) to take as my contribution.
And I'm so glad I did.  I barely got to taste some of it cause, the other people attending the potluck liked it as well.

And just for fun, I also looked up the recipe in one of old (circa 1917) cookbooks to make sure I had it right and, I did.
And...
I think it tasted as good as any dish my mother would have made.
Cut the loin lengthwise, until almost all the way through.

 Unfold, and then make the second cut

 Just like this, and don't worry about all those jagged little cuts, you'll never notice them when you carve the roast.

First and second layer

All tied up, not so pretty, but it does the trick. 

I took this one to the Boat Club Potluck and forgot to take a picture until I was halfway through carving this.

The prunes kind of melt into the meat, and the apples stay nice and firm and both add a lovely sweet note to the meat.
Now I'm making myself hungry, again. 

yield: 4-6 servingsAuthor: Sid's Sea Palm Cooking (adapted from my mother's recipe)print recipe

Svesker og æble fyldte svinekød lænd stege. (Prunes and Apples stuffed in a Pork Loin)

prep time: 20 MINScook time: 1 hour and 30 MINStotal time: 1 hours and 50 mins

This prune and apple filled Pork Loin roast is easy to make, and totally delicious. Serve it with some new potatoes, a little rødkål and you've got a Danish meal fit for a king.

INGREDIENTS:

• 2 + lb. Boneless Pork Loin
• 1 apple, peeled and cut into slices
• 12 + seedless prunes, soaked
• Salt and Pepper to taste
• Butcher twine to bind up the roast.

INSTRUCTIONS:

1. Place the prunes in a pot with just enough water to cover them. Put the pot on the stove, and heat for about 5 minutes, just long enough to get them warm. Take the pot off of the stove and set aside while you prepare the rest. 
2. Butterfly the roast by cutting a long slit, lengthwise, cutting almost all the way through. Unfold this flap, then make another lengthwise cut, almost all the way through. You'll end up with a flat piece of meat, which you can then fold like a letter. Go ahead, fold it up, and then while it's folded up, take a couple of yards of butchers twine and cut it, ready to tie up the roast. Please look at the pictures up above for a visual guide. 
3. Peel and cut an apple into slices. Sprinkle salt and pepper onto the cut sides of the roast, then on one third of the meat, place a single layer of apple slices down, add one half of the prunes. Place your hand under the meat and fold it over, as if you were folding a letter for an envelope, so that the first layer of apples and prunes is enveloped by the meat. (Get it? Enveloped by the meat). 
4. Place another layer of apple slices on the top third of the meat, and top with the prunes. Fold over the last third of the meat over top. Take the twine you've cut, make a small loop on one end, pull the other end of the twine through it to make a larger loop. Place this larger loop around the roast, and proceed to wrap it up. I use a modified blanket stitch, to keep the twine from just wrapping it around like a mummy. (My technique does need improving, sigh). And when a piece of apple tries to escape, just shove it back in, and tie off the ends as well. 
5. Place fat side up in a oven safe pan and roast for about 1 1/2 hours or until the internal temperature reaches 160 deg. Take out of oven and let rest for 15 minutes before carving. 
6. Drizzle the au jus over the meat after carving for an extra boost of flavour or use to make a gravy to serve alongside.

Created using The Recipes Generator

Hygge - Danish Food and Recipes would be a great gift for yourself or any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.  
Nibbles and Bites which is a collection of Appetizers is also now available on Amazon, in paperback or as a Kindle ebook.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020 with all rights reserved thereof.

 

Boat Club for March 2017

There are times I hate stepping on the scale and this morning was one of them...

I went to our monthly Boat Club potluck last night and sampled almost everything there.     And we had the gamut, from appetizers to salads to chili and desserts.
I have to say, we do eat good here.
Let me show you...
Bacon Wrapped Asparagus

Pasta salad, I do love pasta.

Salad, which was brought to Tapas as well, and disappeared that night as did this one.

Fettucine with Peppers. 

Deviled Eggs

Bean Soup

and its accompaniments

and the Chile

Rice au Gratin

Pork Loin stuffed with Apples and Prunes

Goat Cheese on a Naan with Cucumber and Lemon Zest

Tomato Bruscetta and Goat Cheese mix on Naan

Lentil Salad

Home baked Rolls

And then there were the desserts...
I thought I would try for a long shot on this, cause I usually miss one.

I love this kind of cake, frosted with cool whip and fruit.

Eclairs

Pecan Pie

 And Cinnamon Rolls.

Well, that's it for this month.
Time to go for a long walk...