I had planned to blog about a fabulous shrimp and rice recipe today. It has ingredients that I love, and I was excited to make it. Wouldn't you just know that it was bland and boring? I was getting ready to go to Malice Domestic and didn't have much time for inventing new recipes. So my friend, Amy, and I split the chores.
I keep hearing about Asian Fusion cuisine. We were in a pinch, so this was more like Asian Confusion. I marinated pork tenderloin medallions Amy thought plum sauce would be wonderful with it, but we didn't have the ingredients on hand, so she got creative. It was fabulous! Of course, the spicy plum sauce makes the dish.
Don't worry about the shrimp dish. I'm going to play with it until I'm satisfied! You'll see it here eventually.
I'm just back from Malice Domestic now. I had such a wonderful time. Daryl, Mary Jane, Sheila and I actually got to see each other face-to-face instead of meeting online. Sheila was nowhere to be found, and this picture is terribly grainy, but I'm posting it anyway.
|Daryl, Krista, and Mary Jane (Victoria)|
Each year Malice Domestic sponsors a charity auction that benefits the John L. Gildner Regional Institute for Children and Adolescents. The authors at Mystery Lovers Kitchen contributed a decorative suitcase with our books, and items representing our mystery series. We were delighted that it brought more than $200 in the live auction!
|Lots of reading material!|
Marinated Pork Tenderloin Medallions
1 pork tenderloin
1/2 teaspoon salt
1/4 cup Asian stir fry oil
1/4 cup soy sauce
pinch of sugar
2 tablespoons Asian stir fry oil
1 clove garlic, minced
Slice the tenderloin into 1-inch thick medallions and slide into a plastic bag. Whisk together the other four ingredients, add to the bag and mash a little to spread it around the meat. Marinate for three hours.
Amy's Clever Plum Sauce
For two. You may wish to double this recipe.
5 prunes (in a jar not dry)
4 tablespoons liquid from prune jar
1 tablespoon white vinegar
1 small clove garlic, minced
1/8 heaping teaspoon red pepper flakes
1/4 teaspoon ground ginger
1 teaspoon brown sugar
Mince prunes. Place all ingredients in a small pot on low and simmer. If it gets too dry, splash in a little more prune liquid.
Heat the 2 tablespoons of oil. Saute the minced garlic. Add the medallions and cook, turning once until gently pink in the center. Serve with plum sauce.