Everyday Divas Celebrations
with Mimi and Sue
Denver Team Dinner with Mimi
I have a different way to do the toasts. I brush one side with olive oil and then place the bread into a 350 degree convection oven until it is golden and crispy. I like the way it comes out nice and crunchy.
For me the is really a "personal preference" recipe. I suggest you experiment. We like a lot of garlic so , I am usually going with 3 cloves to start. I like to use a variety of tomatoes and have even used tri-colored heirlooms. Tomatoes on the vine are good as well -- I suggest that you never use beefsteak tomatoes. Too mealy. I toss the ingredients with my hands to make sure everything is mixed perfectly. Careful on the salt! As Sue says, once you put it in you can't take it out!
It's the strangest thing, my husband always tells me "No, I'm not in the mood for pork -- too dry I don't like it." But, when we go to Mimi's he eats it and has even turned to me and said: "this pork is great".
Again, personal preference here. If you don't have a spicy palate you need to be really careful with the cayenne pepper. That is why I suggest starting with a large pinch of cayenne. When Sue is coming over for dinner I am very careful to use a light touch on the cayenne because I know she doesn't enjoy spicy food.
So I actually feel bad about serving pork when Sue's husband comes for dinner. But it's so easy to cook! I hope he's not just being polite (which is highly possible since he's one of the most thoughtful people on the whole planet) and he actually enjoys it.
- Roma and yellow and red cherry tomatoes
Rinse and pat dry tomatoes. Core the roma tomatoes by taking a paring knife, circling the stem end and then pulling out the core of the tomato. Rough chop the roma tomatoes by cutting them in quarters lengthwise and then slicing crosswise. Cut the yellow and red cherry tomatoes in quarters. Roughly chop everything. You should have chunks about the size of 1/2 of a pea. Put tomatoes in a bowl.
Peel and finely chop. Add to tomatoes.
Pull all the leaves off the stems. Thoroughly rinse and spin completely dry. Roughly chop. Add to tomatoes.
Toss everything with a fork. Add about 2 tbsp extra virgin olive oil. Add 1/4 tsp salt. Add 5 twists of freshly ground pepper. Taste and add salt and pepper a little bit at a time until you reach the desired flavor.
Cover bowl with plastic wrap and refrigerate. You can do this up to 8 hours ahead of assembling the bruschetta.
Slice to 1/4 inch thickness. Brush one side with olive oil. Toast in a broiler. 1/2 hour before you are ready to serve, spoon tomato mixture onto toasts and arrange on a platter.
Rosemary Rubbed Roasted Pork Tenderloin
Rinse the pork tenderloins and pat dry. With a sharp knife or kitchen shears cut off all the fat and the silvery skin on the tenderloins.
- 4 tbsp finely chopped rosemary
- large pinch of cayenne pepper
Whisk ingredients together. Taste a little with your finger tip to make sure you like the balance of flavors. Adjust the cayenne to your liking.
Allow tenderloins to come to room temperature. Rub the pork tenderloins with olive oil then rub them with the rosemary dry rub. Cover as much of the flesh as possible, take whatever dry rub falls off and pat it back on the tenderloins. Place in a pan lined with non-stick aluminum foil. Bake in a pre-heated 400 degree oven for 20 minutes. Once meat has reached 160 degrees remove from oven and allow to rest for 10 minutes before slicing.