NEW CONTEST WINNER!

[Dean in Eureka, CA]

Sorry Matt,
I saw your post, but your pics of your collection musta distracted me a bit.
I'll have to do that sometime soon, when I have a free day... OK it might be a while.
I'll tell yaa who coulda taken this contest and made a cake walk out of it...
Tupelosue.

[DRYVEM]

And the winner is...

Ok, thought I'd submit a recipe I came up with. It is based off wife's green chile stew. First attempt was today, turned out pretty good.

Enjoy!

Pork Tenderloin with Green Chiles and Potatoes


1 pork tenderloin
1 medium onion cut into wedges
1 lb. Hatch green chiles, roasted and cleaned
3 garlic cloves, coarsely chopped
10 small red potatoes, halved.
1 14.5 oz can of diced tomatoes, drained
1/3 cup chicken broth
cornstarch
Olive Oil
Seasoning rub (recipe to follow)

Seasoning Rub
1/8 tsp. salt
1/8 tsp. pepper
1 tsp. garlic powder
1/2 tsp. chipotle chile pepper
1/2 tsp. onion powder
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. cilantro

Coat tenderloin in olive oil add seasoning rub and thoroughly coat tenderloin.
Add oil to dutch oven, when hot, add tenderloin and brown.
Add onions and garlic and saute, then add chiles and tomatoes, chicken broth and potatoes.
Cook 45 minutes rotating DO quarter turn every 15 minutes. Remove lid and add a cornstarch/water mixture to thicken broth. Serve.


Ingredients



Seared; Add Potatoes and Chiles



Simmering



Served

Earl, please PM me your mailing address, and I will get your cookbook on the way.

BTW, thanks to all who entered. It was tough to decide the winner.


Barbara

[madjack]

CONGRATULATIONS, EARL...that is a mighty tasty dish you won with...gonna havvta give it a try
madjack

p.s. thanks, to you Barbara, for sponsoring this contest

[doug hodder]

Dean...how about cooking this one up at Mendocino? With Chef Sue there, it should be a breeze! Good recipe Earl...and thanks for the contest... Doug

[Loader]

Thanks Barbara!

Thanks for the kind words guys. I have to admit, it is the first time I ever measured anything when I cook, normally I just add what "looks" good.

I used chiles that we roasted and peeled, last season, although I think you can buy them in plastic tubs at the grocery store. And Dean, I have no doubt you could get 2 tenderloins in a 12" DO. Who knows how much would fit in that 22" of yours.

Thanks again.

[martha24]

CONGRATULATIONS, EARL
Now that is a recipe my husband would like!!!
After the Dam Gathering, he was just saying he might have to learn how to do DO cooking so he could cook something like chile verde that he would really like.
Yum, it looks good and not the trouble of cutting the meat into a bunch of pieces.
Looks like a winner to me!
Martha

[IndyTom]

Congratulations Earl.

That is definatly one recipe that have on my list to try as soon as I get the chance, which might be this weekend.

Tom

[doug hodder]

Earl....I almost forgot...Fiesta Ware...nice touch!!! I've got it in Cobalt...Doug

[Dean in Eureka, CA]

Congratulations Earl!!!
I had a hunch that my prime rib was just too simple for this type of contest, but it was fun...
I'm thinkin' after I do the prime rib a few more times, I might explore Mexican food with the dutch ovens for a while.