Amaro Lucano Afternoon Refresher

By: The Food Hunter

Amaro Lucano is a Southern Italian herbal liqueur made from over 30 macerated herbs and essential oils. Originally created in 1894 by a family-owned company based in the small town of Pisticci it gained notoriety after the company became the official supplier to the House of Savoy whose coat of arms appears on the label.

Amaro Lucano is light brown in color and has a bittersweet flavor. Though commonly served as a digestif after a meal, I enjoy it mixed with cold brewed coffee and seltzer water as a mid-day refresher. Chilled with ice it's a bold, slightly sweet beverage with complex flavors that awaken the senses.

Amaro Lucano Afternoon Refresher

2 oz cold brewed coffee

2 oz Amaro Lucano

Seltzer

Mix in a tall glass with ice and top with seltzer. 

 

5 Tips To Help You Get Started Eating Organic & A Nutritious Breakfast Recipe

By: The Food Hunter

The reasons for why you should eat organic are solid:

• To keep chemicals out of our body and the environment.
• To enjoy better taste, texture & flavor.
• To avoid artificial growth hormones and antibiotics found in meat and dairy.
• To support farmers that have invested in growing foods without toxic synthetic pesticides and fertilizers.

But how do you start?

Changing your eating habits all at once is hard, and not something I would suggest doing. In this situation little steps make a big difference. Below are 5 tips to help you get started eating organic:
1. Start on a trial basis; switch out a few products you already use for their organic counterpart. Gradually replace as much as you can with organic.

2. When it comes to produce know which items matter most. According to the Environmental Working Group, commercially-farmed fruits and vegetables vary in their levels of pesticide residue. To help you make the best choices the EWG has put together a list of the 12 most pesticide-laden produce on the market. Note: These are not items you should avoid eating, rather they are items you should eat organic whenever possible.

• 1. Apples
• 2. Strawberries
• 3. Grapes
• 4. Celery
• 5. Peaches
• 6. Spinach
• 7. Sweet Bell Peppers
• 8. Nectarines (Imported)
• 9. Cucumbers
• 10. Cherry Tomatoes
• 11. Snap Peas (Imported)
• 12. Potatoes

 3. Purchase hormone and antibiotic free meats and dairy items whenever possible. Studies have shown that organic dairy contains higher level of healthier fats than non-organic milk. Remember you are what you eat.

4. Read labels of packaged products to determine how organic they are and to see if they include the USDA organic label. (see explanation below of organic terms.)

• 100% Organic = 100% of ingredients are certified organic, excluding salt and water.
• Certified Organic = 95% of ingredients are certified organic, excluding salt and water.
• Made with Organic Ingredients = At least 70% of ingredients are certified organic, excluding salt and water.
• No Label Claims = Less than 70% of ingredients are certified organic.

5. Shop around and find a store that has organic versions of most of your favorite items. Be sure to look for items not only in the organic section but also in the regular aisles.

To show you how easy it is to start eating organic I put together a quick breakfast recipe using some of my favorite organic products from Sprouts Market. These hearty pancakes are made with organic whole grain oats, organic Stonyfield yogurt, organic blueberries & fresh nuts. A simple mix of organic ingredients that will fill you up quick and keep you satisfied throughout the morning, exactly what I need when it comes to breakfast!

Blueberry Pecan Oatmeal Griddle Cakes
1½ cups organic old fashioned oats, divided
½ cup chopped pecans
1 teaspoon cinnamon
1 teaspoon baking soda
pinch of salt
1 cup fat-free Greek Yogurt
1 egg
1 tablespoon olive oil
1 teaspoon vanilla
½ cup organic blueberries

Preheat a greased griddle pan over medium heat.

In a food processor, pulse 1 cup of oats until finely ground and resembling flour. In a mixing bowl, add oat flour, the remaining ½ cup old fashioned oats, pecans, cinnamon, baking soda and salt. Stir to combine. In a separate bowl, combine yogurt, egg, oil, and vanilla. Mix until well combined.

Pour wet ingredients into dry ingredients and mix to incorporate. Fold in the blueberries.

Using a 1/4 cup measuring cup, scoop batter onto pre-heated pan. Gently flatten the batter to resemble patties. Cook for 3-4 minutes, then flip cakes and cook for another 3-4 minutes.

Cakes are done when both sides are golden brown and center is set.

Optional: Top with lightly sweetened yogurt and blueberries before serving.

I have an ongoing relationship with Sprouts.  I receive product or compensation for posts featuring their products. As always, all opinions are 100% my own.

Stone Fruit Cobbler

By: The Food Hunter

As the name implies stone fruits are fruits that contain large, to them, stones/seeds. Fruits like peaches, nectarines, plums, apricots and even cherries are considered stone fruits. Native to warm climates the fruits are at their peak from June-September and be used in a variety of recipes, both sweet and savory. Check out the recipe round-up below.

Once again I am filling in as part of this month's Progressive Eats Dinner Party. Timing couldn't be better, as I had already planned to make Frog Hollow Farm Cafe's Stone Fruit Cobbler found on Bon Appetit. There's no crust to fuss over with this fruit on the bottom, batter on the top recipe; so it's super easy to whip together. What makes this cobbler extra delicious....the almond paste added in the topping.

Stone Fruit Cobbler
(adapted from Bon Appetit)
For the filling
1.5 pounds peaches, cut into wedges
1.5 pounds nectarines, cut into wedges
½ cup granulated sugar
2 tablespoons all-purpose flour
¼ teaspoon kosher salt

Toss unpeeled peaches and nectarines with sugar, flour, and salt in a large bowl. Transfer to a pie plate and set aside.

For the topping 
½ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter, room temperature
3½ oz. almond paste
½ cup granulated sugar
3 large eggs, room temperature
½ cup sliced almonds

Preheat oven to 350°. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter, almond paste, and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each. Mix in dry ingredients.

Drop dollops of batter over fruit (batter will even out during baking). Sprinkle with almonds. Place baking dish on a rimmed baking sheet and bake until topping is golden brown and fruit juices are thick and bubbling, 50–60 minutes. Let cobbler sit at least 20 minutes before serving.

Stone Fruits

• Grilled Peaches, Basil and Honey Appetizerfrom Miss in the Kitchen
• Black Plum, Avocado, and Mozzarella Saladfrom The Wimpy Vegetarian
• Peach Barbecue Saucefrom Stetted
• Lamb and Fresh Plum Taginefrom Spiceroots
• Pan-Seared Duck Breasts with Fresh Plum Sauce (GF)from The Heritage Cook
• Hot Curried Georgia Peachesfrom Never Enough Thyme
• Peach-Bourbon Upside Down Cakefrom Creative Culinary
• Stone Fruit Panzanella Dulce (Dessert Panzanella)from Pastry Chef Online
• Peach Raspberry Galettefrom That Skinny Chic Can Bake
• Yogurt Plum Coffee Cakefrom girlichef
• Gluten-Free Apricot Almond Frangipane Tartfrom Jeanette’s Healthy Living

Sausage, Fennel & Onions over Pecorino Mashed Idaho® Potatoes

By: The Food Hunter

After a long day at work, I walk in the house and my stomach immediately starts growling. My first thought is too cook something quick that will fill me up, but I don’t want to sacrifice taste or eat something unhealthy. That’s why I love eating potatoes for dinner; they are nutritious, filling and taste delicious.

Potatoes are low in fat, high in fiber and a key source of vitamins & nutrients. I know some will say potatoes have a lot of carbohydrates, and they do, but the majority of those carbs are complex, which helps keep you feeling full longer.

Whipped Pecorino Idaho Potatoes comes together quick and is delicious paired with grilled sausage and sauteed fennel and onions. Warning....make extra...leftovers are delicious packed for lunch.

The Virtual Potluck Group is excited to be partnering with Idaho Potato Commission to share our favorite easy weeknight meals featuring spuds. Be sure to stop by everyone's pages to see what they made:

Smashed Idaho Potato Pizzas
Veggie Chili Spuds 
Bacon Cheeseburger Twice Baked Idaho Potatoes
Idaho Potato Cheesy Tater Tots
Big Easy Meatballs & Red Gravy over Creamy Idaho Mashed Potatoes




Sausage, Fennel & Onions over Whipped Pecorino Idaho Potatoes

For the Sauce
2 cloves garlic, thinly sliced
2 large fennel bulbs, reserve fronds
⅓ cup extra-virgin olive oil
2 cups onion, sliced into half-moons
½ teaspoon salt
1-2 teaspoons crushed red pepper
½ cup tomato paste

Trim the fennel bulbs and cut into matchstick pieces. Pour the olive oil into a skillet and set it over medium-high heat. Add garlic and cook until fragrant, about 2 minutes. Add the onion slices and sauté until they are begin to wilt. Add the fennel and crushed red pepper flakes and cook until fennel begins to wilt.

Clear a spot in the center of the pan, add the tomato paste and cook, stirring it in the spot for a good minute or more, until it begins to caramelize; then mix it in with everything else.

Ladle 3 cups of boiling potato water from the pot into the skillet, stir well and bring to a boil. Adjust the heat to maintain an active simmer all over the pan.

Continue to simmer the sauce until the flavors have developed and the fennel is soft but not mushy, 6 minutes or more. The sauce should not get too thick: stir in another cup or 2 of boiling potato water, if it reduces rapidly. When the sauce is done, taste and add salt if needed.

For the Potatoes
4 large Idaho potatoes, peeled and quartered
8 cups lightly salted water (see note below)
Salt
1 tablespoon soft unsalted butter
½ cup heavy cream, at room temperature
1/2 cup pecorino cheese, grated

Place potatoes in a large pot, add salted water, cover and bring to a boil. Cook until very soft, 20 to 30 minutes. When potatoes are soft, drain and return them to the pot to mash by hand or place them in a bowl of an electric mixer. Add salt to taste and the butter. Beat ingredients. Adjust seasonings and add the cream and pecorino cheese and beat again.

For the Sausage
1 pound sweet Italian sausage links

Meanwhile, grill your sausage, about 10-15 minutes on each side. Plate the potatoes topped with fennel onion sauce and sausage. Sprinkle the dish with fennel fronds for serving.


**note: this may seem like more water than you need but it gets used to make the sauce.

Fun Times at The Westin Kierland Resort & Spa with Foodies In Phoenix

By: The Food Hunter

Back in early July I joined 4 other food & travel bloggers from around the US in an exploration of food, drink and resorts in Phoenix. Part of our trip included a stay at the Westin Kierland Resort & Spa, a private scotch tasting in their Scotch library and dinner at the hotel's high-end restaurant, Deseo.

The Westin is a beautiful resort, located in the heart of Scottsdale, Arizona, with spacious guestrooms offering either a private balcony or terrace. You'll want to be sure and request a room with a view of the lush golf course and sweeping mountain range.



Dining at the Kierland takes center stage with eight food and drink options, including Deseo, which serves some of the finest Nuevo Latino cuisine in the city along with incredible muddled cocktails.



For a more casual, yet unique experience you can enjoy cocktails and appetizers served in the courtyard while watching the evening sunset and listening to the sounds of Master Bagpiper, Michael McClanathan.

We started our evening with a scotch tasting at the infamous Scotch Library, located right off the main lobby. The Scotch Library, provides both aficionados and those new to Scotch with the opportunity to select from over 200 different labels.



Representing more than half of the operating distilleries in Scotland today, the impressive collection features more than 175 single malts, 30 blends, and a number of “rare” bottles imported from all six whisky regions of Scotland (Speyside, Highland, Islay, Islands, Lowland and Campbeltown).

Scotch Library Ambassadors, experts in the area of single malt and blend whiskies from Scotland who have received extensive training, are available nightly to assist guests with scotch selections. Served in two-ounce pours, the offerings are priced from $10 per serving to $475 per serving.



Tastings are hour long events with master experts who are both entertaining and enlightening. Each tasting includes three pours of scotch along with light food pairings.



After scotch tasting at the Westin we made our way down the candle lit stairs

to enjoy a 5 star dinner at Deseo with Chef Roberto Madrid.



You will feast on specialties like shrimp chicharron with pickled jalapenos,

The most delicious lobster you've ever eaten, paired with a side of spinach and crab rice.



And Colorado lamb chops cooked to perfection!



Dessert is equally delicious with options like the completely edible chocolate cigar.



And the beautiful crema catalana, a dish of sherry glazed berries with coconut tapioca.



Though our stay at the Westin Kierland was short, the experience will be something I will never forget. Create your own memories the next time you are in the Phoenix/Scottsdale area at the Westin Kierland Resort & Spa.

One Pot Chicken & Veggies

By: The Food Hunter

This healthy, easy to make chicken dish is yet another delicious weeknight meal option to add to your rotation. Less than 15 minutes of prep time and 20-30 minutes to cook means this flavorful one pot chicken dinner can be on your table in just under an hour; perfect after a long hard day at the office.

Though chicken breast seem to have a lower fat content, I recommend using thighs in this recipe. The added fat of thighs keeps the meat moist and gives the dish a richer more distinct flavor. It also provides a nice sauce for the vegetables. This can be eaten alone or served over rice or pasta.



One Pot Chicken & Veggies

extra virgin olive oil
4 chicken thighs, bone in and skin on
salt and pepper
1 can artichokes, quartered
2-3 large carrots, sliced into thin rounds
2 garlic cloves, thinly sliced
8 ounces baby spinach
½ cup water

Preheat oven to 425. Heat olive oil, in a large nonstick skillet that's safe for stovetop and oven over medium heat. Season chicken with salt and pepper and add to skillet. Brown chicken on both sides.
Remove from skillet and set aside. Add carrots to the skillet and cook about 5 minute. Remove carrots and set aside with chicken Add garlic and cook until fragrant, about 1 minute. Add spinach, artichokes, and water and cook 1 minute allowing spinach to wilt. Add the chicken and carrots back to the pan and place in the oven to bake for 20-30 minutes, or until chicken is thoroughly cooked.
Remove from oven and serve.

Creamy Parmesan Orzo Pasta With Chicken Artichokes & Spinach

By: The Food Hunter

Looking for new ways to mix-up my weeknight dinner routine and still eat healthy I came up with this delicious combination of artichokes, spinach, chicken and orzo pasta. Similar to mac & cheese but much healthier, this recipe is easy to prepare and very tasty.

Creamy Parmesan Orzo with Chicken, Artichokes & Spinach

1 cup orzo pasta
2 tablespoon olive oil
1 garlic clove, thinly sliced
1 tablespoon flour
1 cup skim milk
2 cups spinach, chopped
1/2 can artichokes hearts, quartered
1/2 cup grated Parmesan cheese
salt & pepper to taste

In a large pot of boiling salted water, cook orzo according to package instructions. Drain well and set aside.

In the meantime heat olive oil in a medium pan over medium heat. Add garlic and cook, stirring frequently, until fragrant about 1-2 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually add milk, whisking constantly, until slightly thickened, about 3-4 minutes.

Add spinach and cook until wilted. Stir in artichokes and Parmesan. Add orzo and toss to combine. Season with salt and pepper and serve immediately.

The Counter Burger in Downtown Phoenix

By: Brandi O'Neil

I was recently invited to lunch at a new spot in downtown Phoenix called, The Counter. A modern twist on the classic burger joint The Counter is located on Central Ave and Adams. Their twist and one of the best options, in my opinion, on the menu is that you can build your own burger, customizing it exactly the way you like. Starting with the size and type of patty, followed by an unlimited selection of flavorful options including:16 varieties of cheese, 23 different sauces, 49 unique toppings, and various fresh buns. Prices start at $8.95 with each additional option costing .5 cents each.

The best part are that all of the ingredients are fresh – some even organic, the beef is hormone and antibiotic free, the chicken is 100% natural and they also offer ahi tuna, turkey or handmade veggie burgers. You can even order your burger salad style – in a bowl with toppings and no bread.

We started with a couple of tasty appetizers. A personal favorite, sweet potato fries which are served with a savory horseradish aioli that I even used on my burger. The fries are plentiful, salty, served hot and fresh.



Next, the Fried Dill Pickle Chips served with a sweet, almost candied, apricot sauce. Fried perfectly, the offered a nice tang with crunch and very little grease.



Next, my companion tried the build your own burger/salad and opted for the Ahi tuna. Ground ahi tuna was served on top of organic mixed greens with quinoa, avocado, olives, roasted peppers and feta cheese. A nice healthy choice for lunch with a homemade balsamic served on the side.



I knew that if I was at a burger joint, I needed to see what they offered, instead of the organic bison, I chose a 1/3 lb. beef patty with pepper-jack cheese, homemade mustard, roasted Anaheim chiles and an onion confit on a fresh brioche style bun. I usually prefer my burger cooked at medium well, but I decided the chef knows best and tried the standard medium. The bun was delicious and the burger cooked perfectly, the toppings were fresh and very tasty. I could only eat half in hopes of getting through the rest of my work day.



The offered sides vary greatly, from fries to coleslaw to grilled vegetable skewers or chili. I chose crispy onion strings which are always good and my companion, seasonal grilled corn. The corn was fantastic! Similar to street corn served on a skewer and grilled with butter, paprika and feta cheese.



To drink, they offer a full bar, cold beer including a few from my favorite local brewery, and custom milkshakes with or without alcohol. Noon on a Tuesday, I opted for their Nutella & Salted Pretzel shake. As stuffed as I was after a great lunch, I saw the word Nutella and had to try it. A delectable, almost heavenly, it was a scrumptious end to the experience.

A friendly and attentive staff along with a clean restaurant only assured me that The Counter will be a success downtown and a return trip for this gal.



The Counter
50 N Central Ave, Phoenix, AZ 85004
(602) 466-3411

This experience was provided complimentary. However, all opinions and comments are my own. 

Chicken, Pecan & Pear Salad with Yogurt Thyme Dressing

By: The Food Hunter

Greek yogurt is like a secret ingredient, you can use it as a base for dips, smoothies and even salad dressings. It imparts a thick, creamy texture and a tangy taste that you can't get from using other condiments like mayo. Plus it is much healthier.

Yogurt based dressings tend to compliment a more robust salad; one that might include meat or nuts. That's not to say that it wouldn't work well on more delicate options; just that when I want to dress a heartier salad I prefer a yogurt based dressing.

When making homemade salad dressing it's fun to play around with flavors. I love a citrus dressing, but if you prefer something on the sweet side you can always add a bit of honey. One of my favorite combinations, which is featured below, is a simple mix of Greek yogurt with thyme and lemon.

Salads can be dressed up or dressed down depending on how they are plated. I recently had the opportunity to choose some fun salad serving items from Wayfair. Originally known as CSN, today Wayfair is the largest online-only retailer for home goods in the United States. That being said you can imagine the amount of products they carry and how difficult it was to narrow down my selection. Next time you are serving salad I urge you to try this yogurt based dressing.


Chicken, Pecan & Pear Salad with Yogurt Thyme Dressing
3 tbs lemon juice
1 tsp honey
1/2 tsp Dijon mustard
2 tsp thyme
2/3 cup Greek Yogurt (I used Stonyfield)
1 head of Boston lettuce
1 pear sliced thin
1/2 cup of toasted pecans
2 ounces Feta cheese, crumbled
grilled chicken breast, cubed
salt & pepper to taste.

Mix together first 5 ingredients until well combined. Season dressing with salt & pepper.  Top lettuce with fruit, cheese, nuts and chicken. Dollop dressing in the center for presentation or mix into salad.

I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and compensation for posts featuring their products. As always, all opinions are 100% my own

Thirsty Lion's New Summer Menu

By: The Food Hunter

The Thirsty Lion Pub, located at Scottsdale Fashion Square, has launched its new summer seasonal menu. Made from scratch recipes featuring the best of the summer's bounty will be available until September. Items include:

Smoked Chicken & Pesto Pizza
A mix of spinach basil pesto, house smoked chicken, chili flake, roasted garlic, Kalamata olives, sun dried tomatoes, cheese and arugula salad.



Grilled Romaine & Steak Salad
My personal favorite, charred heart of romaine, marinated grilled sirloin, cherry tomato, cucumber, red peppers, lightly dressed with a blue cheese vinaigrette.



Grilled Wild Northwest Salmon
Fresh from the best rivers in the Northwest, grilled with lemon and roasted garlic butter, white cheddar mashed potatoes and seasonal vegetables.



With over 50 beers on tap, a nice selection of handcrafted cocktails, and a full selection of appetizers, sandwiches and large plates, there's something on the menu for everyone at Thirsty Lion.

This meal was provided complimentary. However, all opinions and comments are my own.

The Boulevardier Cocktail Featuring La Quintinye Vermouth Royal...Rouge

By: The Food Hunter

Direct from France, from the makers of Ciroc Vodka comes a new group of Vermouth using selected wines and Pineau des Charantes, a regional specialty from the west coast of France. La Quintinye Vermouth Royal comes in 3 varietals, including the rouge which is what I recently had the pleasure of trying.


Vermouth is an essential ingredient in many cocktails. The Rouge is a deliciously complex vermouth made from a base of 28 botanicals which adds an herbal twist when mixed in a cocktail. It does however standup well used in a Negroni and also a Manhattan. I tried it in a Boulevardier Cocktail, and loved the spice it added to the drink. The Boulevardier is a variation of the classic Negroni using the same formula but swapping out the gin for rye.



The Boulevardier Cocktail

1 oz Campari

1 oz  La Quintinye Vermouth Royal Sweet vermouth, Rouge

1 oz Rye Whiskey

1 Orange twist for garnish

Add all the ingredients to a cocktail shaker filled with ice and shake to combine.

Stir, and strain into a cocktail glass. Garnish with an orange twist.

I received product for writing this post, but all opinions are my own.

DeSoto Central Market

By: The Food Hunter

DeSoto Central Market, located in the old car showroom at Central & Roosevelt, is creating a new kind of food scene in downtown Phoenix.



Modeled after a few well known markets around the country...think Chelsea Market in NYC, Eastern Market in Detroit and San Francisco's Ferry Building..DeSoto combines 6 different restaurants, a large meeting room, a lively outdoor patio and a soon to open produce stand and butcher shop, all in one stylish and easily accessible location.



Currently, DeSoto's 6 eating establishments includes:

1.Radish, a Chipotle style salad bar that also serves cold press juice.
2. Tea & Toast, a coffee bar offering specialty coffees and teas.
3. DCM Burger, a burger joint serving killer burgers for breakfast lunch and dinner.



4. Adobo Dragon, an Asian Fusion spot.
5. Walrus & Pearl, an oyster and fresh seafood bar.
6. Chef Stephen Jones' baby, Yard Bird + The Larder, serving southern cuisine with a twist.



I'll admit I was already a huge fan of Chef Stephen's cooking but he has taken it over the top with Yard Bird + The Larder. The menu, which changes daily, is designed to showcase seasonal Arizona produce and it does exactly that. A simple dish of honeydew, radish, fresno vinaigrette and Crow's Dairy goat milk yogurt was an unusual combination that was so fresh and full of flavor.



A chilled corn soup with crab hushpuppies and a chorizo oil was so good it left me begging for more.



Most interesting to me was the chicken fat buttermilk biscuit with butter pecan goat cheese topped with shaved cured egg yolk and honey which leaves you guessing on whether or not you are eating chicken. (you'll have to try it for yourself)



Though everyone is drooling over the fried cauliflower with pickled celery and blue cheese topped with homeboy's hot sauce, and rightly so, because it's amazing....



My favorite was the grilled peaches and burrata. I loved the freshness of this dish and how something so simple can be so satisfying. No bread needed...trust me on this!



With Chef Stephen cooking up so many unique and tasty dishes, DeSoto Central Market is quickly becoming a destination spot in central Phoenix.



Did I mention there's a burger bar!?!



I highly suggest you run don't walk and get to DeSoto ASAP!

DeSoto Central Market

915 N Central Ave 

Phoenix, Arizona 85004

info@desotocentralmarket.com

Pork with Mushrooms & Mashed Potatoes

By: The Food Hunter

There's something comforting about this one pot meal of pork and mushrooms served with mashed potatoes. And though it is probably more of a winter dish I can't resist making it all year long.

It's one of those easy weeknight dinners that goes from stove-top to table in about 30 minutes, takes minimal effort to put together and tastes amazing.



Pork with Mushrooms
(printable recipe)
 
1 cup water
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup flour
2 to 2 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch slices
Extra virgin olive oil
3 tablespoons butter, divided
1/4 cup white wine
16 ounces fresh mushrooms, washed & sliced
2 large cloves garlic, finely minced
Mashed Potatoes


In a medium bowl, whisk together water, red wine vinegar, balsamic vinegar and salt and pepper. Set aside. Working in batches, lay pork tenderloin slices on a large cutting board or work surface with a bit of space between them. Place a sheet of plastic wrap over them. Using the flat side of a meat mallet, pound the pork tenderloin slices to 1/4-inch thick.

Mix the flour with salt and pepper and lightly flour the pork.

In a large deep skillet or pot set over medium to medium-high heat, melt together olive oil and 1 tablespoon butter. Working in batches so as not to crowd the pan, cook pork slices for a couple of minutes on the first side, or until they start to brown. Flip meat and cook until the other side begins to turn brown as well. If necessary, add a bit more olive oil and butter to pot as you brown the meat. Remove cooked pork to a plate and set aside.

Add 1 tablespoon of olive oil to the pan and add the garlic, cook for 1 minute. Deglaze the pan with the white wine until almost evaporated.

Add mushrooms and the liquid mixture to the pan, bring to a boil. Reduce heat to a low simmer and cook for 10 to 15 minutes until reduced by half. Add pork back in for two more minutes.

Serve hot over mashed potatoes.