....on the menu tonight....

How about a running thread of cool recipes you are making for dinner?


Last night we made a great beef and Italian sausage ravioli mixture.

Fry up some diced onion and garlic in some olive oil, then add 50/50 beef and sausage mix and brown. Let cool and then mince in a food processor. Take that mixture and combine it with minced fresh Italian basil and parsley and grated aged Parmesan Reggiano cheese with one egg to bind… Then add to some ravioli dough and cook. yum…

Anyway - we have a bunch of the meat mixture left over so tonight we’re going to mix it with a herbed Boursin cheese and stuff it in a pork tenderloin. Quick brown on each side and then finish in a 400° oven. De-glaze the saute pan with some Marsala wine and reduce with a bit of chicken stock until thick and use as a sauce over the pork tenderloin.

That’s the plan. Perhaps I’ll try to snap a few pics of the process tonight.

Thinking of having it with a 2000 Nicolas Potel Charmes-Chambertin Grand Cru… Will that work for a wine match?