If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

It’s Texas Week on Chewing the Fat! First Up, Lauren’s Roast Pork Tenderloin with Honeyed Apples and Pecans courtesy of James Villas and a Wild Rice Pilaf. And on Thursday, Kristi’s own recipe for Harvest Soup.

         It was quite a coincidence when Andrew came back from his trip to Dallas with not one but two dishes his sister Lauren served him while he was there.  And that same day, my dear friend Kristi, sent along an original recipe of her own.  So I thought this week we’d salute our Texas friends and family with these great dishes, which are just perfect for any fall table. Lauren is a superb cook and her recipes have appeared here before…her Roast Chicken is the best I’ve ever eaten http://www.chewingthefat.us.com/2011/03/laurens-roast-chicken-and-side-of.html  and talk about Texan…her Blueberry Jalapeno sauce has hundreds of hits. http://www.chewingthefat.us.com/2010/06/lauren-readys-pork-loin-with-blueberry.html. So when Lauren writes “We love this!” on a recipe, I sit up and take notice.
Country Gardens last weekend
         Pork seems to lend itself to cooking with fruit of all kinds. How many times have you seen applesauce served on the side with a grilled pork chop?   This is a far more sophisticated pairing, a stuffing made of apples and pecans and scallions soaked in honey and stuffed into pork tenderloin.  And it couldn’t be more seasonal.  It’s high Apple season in Bridgehampton where the Farm Stand was loaded with local varieties that have just been harvested.  In this dish, the tart and tangy Granny Smith is used, a perfect counterbalance to the crunch of the pecans and sweetness of the honey.   I confess to having been intimidated with the task of carefully carving a pocket for the stuffing. But I managed with the use of a sharp 10-inch knife, which I carefully slipped into the meat and ran down the length of the tenderloin stopping at one inch from the end.  I needn’t have been so anxious: I prepped this dinner out in Bridgehampton, brought it into town and asked Andrew if it looked like his sister’s.  Hers, he informed me, was butterflied, the stuffing laid into the crease of the meat and then tied with twine in multiple places.  The stuffing oozed out the top and, he said, looked perfectly fine.  She’d also made an ideal side dish with the pork—a Wild Rice Pilaf with Mushrooms.  An old Texas favorite?  Quite the contrary, it’s a Minnesota specialty that highlights their locally grown rice.  Given our recent “Arsenic in Rice” and that Texas rice is high on that list, the Minnesota connection came as a relief.

         Lauren’s recipe for the Roast Pork Tenderloin came from an article by James Villas published in Fine Cooking.  The cookbook it came from “Pig: King of the Southern Table” (James Wiley and Sons 2010) is well worth owning. As I have an eternal love for pork, it’s in my kitchen and how I missed this particular recipe is slightly beyond me.   And in another coincidence, James Villas has a house in Easthampton, the next town over from us.  I first became acquainted with James through his 1994 cookbook “My Mother’s Southern Kitchen”.  His mother, Martha Pearl, gets co-authorship credit on that one.  Apparently her kitchen was extremely portable as she trekked to Easthampton from the Villa’s native North Carolina every summer.    While out here, she canned virtually everything that ever saw the inside of a Ball Jar.  What she didn’t can, she made fresh. And she made it Southern.  James’s somewhat daunting job in all this was to “translate” his Mother’s somewhat sketchy recipes into something that anyone else could read and understand.  Martha Pearl was one of those innately talented cooks who did most things by feel and her recipe cards were mainly memory joggers.  James fleshed these out despite the obvious rivalry between Mother and Son which crops up again and again in the book.  Her son had widely travelled and studied the world’s cuisines. He was the Food Editor at Town and Country magazine for years. Miz Martha had a lot to live up to. And she held her own.  Judging from the comments, the book is something of a bible in a lot of Southern kitchens. Martha Pearl Villas died at 93 in 2009. 
Wild Rice Paddies in Minnesota 
         The next recipe from Lauren features Wild Rice.  Now if are a regular reader of Chewing the Fat, you know we’ve been inundated with bad news about rice both brown and white.  To make it snappy, rice grown on former cotton plantations is contaminated with arsenic from years of pesticides used to control boll weevils.  Virtually all Southern rice is involved. And it will be years before the arsenic disappears from the soil.  Asian, Californian and Missouri rice are safe.  Wild Rice most certainly is.  Minnesota is its great producer.  So you can eat all the wild rice you’d like.   Wild Rice is a great accompaniment to any roast. It brings an earthy goodness to the table.  The Wild Rice Pilaf that Lauren sent along with her pork recipe was full of flavor.  The mushrooms are a great textural contrast to the crisp rice.  The rice itself picks up flavor from the Chicken stock it’s cooked in.  Don’t be tempted to leave the stock out as it adds tremendously to the taste.  The original recipe called for poultry seasoning.  We grow Sage and Marjoram and Oregano so rather than use that I used the fresh herbs.  With the bright green of the parsley, they add both color and flavor to the dish.
         On Thursday, we’ll be back with Kristi’s soup and our continuing salute to Texas.  Meanwhile, here are the recipes:

4 thoughts on “It’s Texas Week on Chewing the Fat! First Up, Lauren’s Roast Pork Tenderloin with Honeyed Apples and Pecans courtesy of James Villas and a Wild Rice Pilaf. And on Thursday, Kristi’s own recipe for Harvest Soup.”

  • Thanks Monte for including these recipes that I use. How exciting to see them photographed. It makes me hungry looking at the pictures. My favorite recipes are ones that looks and tastes like I spent hours in the kitchen but didn't.

  • Hey Monte, made the Rice Pilaf today! The prices have comme down on the Pecans and I loaded up! Edward and his wild rice, this Celiac creates creativity with the rice and potatoes. The pasta, forget about it! Gluten free pasta – Yikes! Well, it was fabulous and went well with Chicken. Edward is funny, now he stands behind me and looks at your blog photos and helps me choose. C: Thank you Monte and Lauren!

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