You won’t believe how easy and fast it is to make this grilled pork tenderloin with cherry couscous salad.
Pork has a thing for fruit.
No matter its form, shape or preparation, pork’s wiles prove irresistible to most any fruit, resulting in a most magical coupling.
If you still have some of this season’s cherries at your fingertips, use them to make “Buttermilk Pork Tenderloin and Grilled Cherry Salad” to get the gist.
Toad-in-a-hole — one of the many, many offerings at Sunday brunch at Be.Steak.A.
Our strategy?
To divide and conquer — and not end up looking and feeling like a beached whale and her mate at the end of it.
Our mission?
To spend last Sunday morning indulging in the upscale buffet brunch at Campbell’s Be.Steak.A.
Yes, it was an assignment that my husband and I accepted eagerly after Chef-Owner Jeffrey Stout invited us in as his guests.
The brunch, which the restaurant started offering about a year ago, is available Sundays, 10 a.m. to 2 p.m., at $115 per person. Seatings are available both in the dining room and outside on the patio.
The dining room just before opening on Sunday morning.The buffet’s cold dishes.Four types of roe to top blini.
When it comes to buffets, everyone has a game plan. Some people like to try a little bit of every single thing. Some key in on the most expensive dishes first and foremost. Many keep piling their plates over and over until deep remorse sets in as the waistband digs in mercilessly.
Poached otoro or medium fatty tuna belly and foie gras blanketed by slices of raw porcini at Mas.
Ashland, OR. — Tucked away in a secluded alley off the main downtown drag, Mas is not a place that one just happens to stumble upon.
But seek it out, you definitely should.
Named one of the New York Times’ “favorite 50 restaurants” in 2022 and a semi-finalist for “Best Chef Northwest and Pacific” in 2023, this $195 per person, tasting menu-only restaurant is all of 16 seats.
The best seats, of course, are at the chef’s counter, where I dined earlier this month as a guest of Travel Oregon. It’s where you can watch Chef Josh Dorcak and his small staff prepare each course with precision.
Chef Josh Dorcak putting the finishing touches on dishes at the chef’s counter.
It’s rather astonishing to realize that the galley kitchen behind the counter, about the size of one in a modest home, is all they use, too. There’s all of one or two induction burners, a combi oven that can cook with steam or hot air, and a fish aging refrigerator off to the side. That’s pretty much it.
The “Chef’s Alchemy” farm-fresh dish at Alchemy in Ashland.
Ashland, OR. — Its moniker may be inspired by San Jose’s Winchester Mystery House because of its expansion in fits and starts over the years, but unlike its namesake the Winchester Inn is as far from kitschy and haphazard as it gets.
Instead, this stately Victorian inn boasts not only real history, but beautifully appointed rooms and suites, as well as a critically acclaimed restaurant on site, Alchemy, that has been honored with a Wine Spectator “Best of Award of Excellence.”
Two weeks ago, I was fortunate enough to be invited to stay and dine there as a guest of Travel Oregon.
The original owners were inspired to name the inn after San Jose’s Winchester Mystery House.
Comprised of a series of historic homes, the inn’s main house was actually the first hospital in Southern Oregon. Back then, it was located on Main Street. But in 1910, it was moved up the hill to its current S. Second Street location.
My dad was a sucker for See’s Candies of any kind or shape.
For Father’s Day, we’d often present him with a big See’s box, which he’d tear into eagerly — even way before dinner.
I have a hunch, though, that my dad would have also gone gangbusters over these lollipops of a different sort.
That’s because he also loved lamb. Most often, he’d turn cubes into stew with loads of carrots, celery, onions, and potatoes cut into large chunks to stretch out the meal for our family of five.
A lamb rib rack, with its higher price tag, wasn’t something he’d pick up at the store. But when I cooked up these “Vindaloo-Spiced Lamb Lollipops,” I couldn’t help picturing him smacking his lips over them.
Smoky from the grill, juicy and tender from a vibrant marinade, they’re redolent of cumin, one of the staple spices in the curry lamb stew he’d often make in winter.
This aromatic and complex tasting dish comes from the cookbook, “Chiles and Smoke” (Quartz Publishing Group/Harvard Common Press), of which I received a review copy.
It’s by pit master Brad Prose, founder of the recipe site Chiles and Smoke. As the name implies, the book is all about grilling recipes featuring an array of chiles. That doesn’t mean necessarily mean they will scorch your palate. The chiles are used judiciously. Plus, you can always decrease the amount used, if you like.
