Dinner for 6 on the Porch

June 24, 2008 at 3:55 pm (Napa Valley) (, )

Because we are obsessed (and really this is not a joke…we spent 2 1/2 hours this weekend playing Foodie Fight) Kevin and I spent much of Saturday and Sunday discussing what we were going to make for an upcoming dinner party. 

There were lots of post-it marked cookbooks.  There were piles of the fave cooking magazines.

Finally, the menu was decided.  The grocery list was made.  A trip to Sunshine Grocery store was next.

We set the table.  Chilled some wine.  And turned on Elton John.

All that was left was to sit on the porch with a glass of Sauvignon Blanc and await the guests.

Seriously, this meal is perfect to enjoy on a porch lit by candles and starlight.

First:  Wilted Arugula and Roasted Walnut Salad with Warm Goat Cheese Fondue
Second:  Jalepeno Jelly Pork Tenderloin
Garlic Roasted Potatoes
Roasted Asparagus
Last:  Home-made Strawberry Icecream with chocolate Bouchons

Wilted Arugula and Roasted Walnut Salad with Warm Goat Cheese Fondue
Great American Food
, Charlie Palmer with Judith Choate
1 Granny Smith Apple
1/2 t fresh lemon juice
3 bunches arugula
4 1/2 oz. fresh goat cheese
3 T heavy cream
3/8 C walnut oil
3 T white wine vinegar
24 toasted walnut halves

1.  Peel and core apple.  Cut into fine julienne.  Toss with lemon juice to keep it from discoloring.  Cover until ready to use.
2.  Wash and dry arugula.  Pick off any discolored parts.  Set aside.
3.  Toss arugula with oil and vinegar and salt and pepper to taste.  Arrange equal portions of the dressed arugula on each of 6 chilled plates.  Randomly sprinkle arugula with walnuts and then apple julienne.
4.  Combine goat cheese and cream in a small saucepan over low heat.  Cook, stirring constantly, until smooth and well combined.  Remove from heat and drizzle warm goat cheese mixture over the salad in a criss cross pattern.  Serve immediately.

Jalepeno Jelly Pork Tenderloin
courtesy of Kevin Krier’s repertoire
2 Pork Tenderloins
1 jar of Jalepeno jelly
1 C Heavy cream

1.  Preheat oven to 350 degress
2.  In a small saucepan combine half the jar of jalapeno jelly with 2 t of water.  Cook until blended into a sauce.
3.  Place the pork tenderloin on a baking sheet covered in foil.  Drizzle 3/4 of the jalapeno mixture over the pork tenderloin.  Sprinkle with salt and pepper.  Load into oven and bake for 15 minutes.
4.  While pork bakes put remaining jalapeno sauce back onto stove on low.  Add cream and heat thoroughly.
5.  When pork is done remove from oven and let sit for 5 minutes.  Slice the pork and place on a platter.  Drizzle with jalapeno-cream sauce.

Serve pork with roasted garlic potatoes and asparagus.

Yummy – nw

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