SIMPLE ONE PLATE 'OCTOBER' DINNER: MAPLE DIJON GRILLED PORK TENDERLOIN & CLASSIC BAKED ACORN SQUASH

"I am so glad I live in a world where there are Octobers."

~  L.M. Montgomery, Anne of Green Gables

OCTOBER LEAVES

(Hubbard Lake, MI)

MAPLE DIJON GRILLED PORK TENDERLOIN

~  Delicious 'Simple One Plate' Autumn supper slightly adapted compliments of allrecipes

MAPLE DIJON GRILLED PORK TENDERLOIN

1  1/2  lbs. trimmed pork tenderloin

1  cup maple syrup

2  Tbsp. Dijon mustard

1  tsp. sesame oil (or hot spiced sesame oil)

3  cloves minced garlic

 freshly ground pepper to taste

• Place pork in shallow dish. Combine maple syrup, Dijon mustard, sesame oil, garlic, and pepper. Pour over pork and coat thoroughly. Cover and marinate at least 8 hours or overnight. 
• Preheat grill for medium-low heat.
• Remover pork from marinade and set aside. Transfer marinade to small saucepan. Bring to boil, reduce heat, and cook over medium-low heat for 5 minutes.
• Grill pork 15 - 20 minutes or until desired doneness. (Could be less time depending on thickness ... check with your meat thermometer on how you like it cooked and allow time to rest where temp rises). 
• Carve tenderloin on an angle and serve topped with heated marinade. 

Maple Pork Dijon Tenderloins 

CLASSIC BAKED ACORN SQUASH

~  Could live on acorn squash in autumn ... and this is so simple and classic. Giving credit to Simply Recipes that is often a 'go-to' site for me since Elise and I are on the same page as to food we like. This is my same recipe I have done for years (hated as a child but in awe as I watched my dear mother dine on it thinking, hating the name, there must be something to this ... ) with the exception of scoring squash that makes it look divine and addition of freshly ground pepper, a must for me ... 

 1  Acorn squash

1  Tbsp. butter

2  Tbsp. brown sugar

2  tsp. Maple syrup

dash of coarse and freshly ground black pepper to taste

• Preheat oven to 400º.
• Using a sharp sturdy chef's knife, carefully cut squash in half, from stem to tip. 
• Scrape out seeds and stringy bits inside until smooth.
• With a sharp knife, score inside of squash in a cross-hatch pattern.
• Place squash halves, cut side up, in roasting pan. Pour 1/4  inch of water over bottom of pan so squash does not burn or dry out.
• Rub butter into inside of each half. Sprinkle with dash of salt (if not using salted butter). Sprinkle with cracked freshly ground pepper. Crumble brown sugar over each half and drizzle with maple syrup. 
• Bake for about 1 hour or plus until tops of squash are nicely browned and squash flesh is soft. (Hard to overcook and just gets better with more caramelization.) 
• Remove from oven and cool a bit before serving. Spoon any buttery sugar sauce over entire squash. 

Classic Baked Acorn Squash

Divine 'Simple One Plate' October Dinner

(Maple Dijon Grilled Pork Tenderloin & Classic Baked Acorn Squash)  

JUNE 'SIMPLE ONE PLATE SUNSET SUPPER' ~ WILD ALASKAN SOCKEYE SALMON with MAPLE LEMON GLAZE

"I wonder what it would be like to live in a world where it was always June."

-  L. M. Montgomery

Nearing summer solstice sunset ~

(Hubbard Lake, MI)

WILD ALASKAN SOCKEYE SALMON with MAPLE LEMON GLAZE

~ Perfect 'Simple One Plate Sunset Supper'

For each pound of salmon:

2  Tbsp. fresh lemon juice

zest of 1 lemon

2  Tbsp. Maple Syrup

1  Tbsp. white balsamic vinegar

1  Tbsp. extra-virgin olive oil

freshly ground black pepper

touch of coarse sea salt

• Combine lemon juice, zest, maple syrup, vinegar, and olive. oil. Pour over salmon and marinate at least 30 minutes. 
• Remove from salmon from marinade. Place marinade in pan and reduce until beginning to slightly thicken. 
• Sprinkle salmon with pepper & salt and grill, depending on thickness, until desired doneness and flakes easy.  

Wild Alaskan Sockeye Salmon with Maple Lemon Glaze

and Baked Sweet Potato with Sour Cream & Fresh Chives

"HOW DO YOU GET FROM HERE TO THERE, WHAT DO YOU DO?" (JUNE ~ MID-JULY RECAP) ~ SALMON with BLUEBERRY SAUCE/SALMON with GRILLED PEACH SALSA

"Life is short, God's way of encouraging a bit of focus."

~ Robert Brault

Two different worlds ... and I love both

SALMON with BLUEBERRY SAUCE

2  lb. Salmon Filet

2  Tbsp. butter

2  cloves minced garlic

1  Tbsp. fresh thyme (or one tsp. dried)

pinch of sea salt and freshly ground pepper to taste

Sauce:

1  cup blueberries

juice from lemon

1  Tbsp. Arrowroot powder or cornstarch

2  Tbsp. balsamic vinegar

1  tsp. Herbes de Provence

1/4  cup white wine

1  Tbsp. butter

• Heat grill. Rub salmon with butter and sprinkle with minced garlic and thyme and salt & pepper. 
• Grill to desired taste. 

Sauce:  Mix juice of lemon with arrowroot powder or cornstarch in sauce pan. Add Blueberries, balsamic vinegar, Herbes de Provence, and white wine. Simmer on low for 20-30 minutes. Stir in butter and reserve until fish is done.  

SALMON with GRILLED PEACH SALSA

For Salsa:

2  Peaches, cut in half and pit removed

1  Tbsp olive oil

2  Tbsp. finely chopped red onion

Small seeded and chopped jalapeno pepper

1  Tbsp. balsamic vinegar

2  heaping Tbsp. chopped cilantro

1  tsp. honey

juice of fresh small lime

For Salmon:

1 large or 2  7-8 oz. salmon filets

extra-virgin olive oil

fresh (or dried) thyme to taste

freshly ground pepper and sea salt to taste

• Heat grill. Brush cute side of peaches with olive oil. Place cut side down on grill and grill peaches until caramelized but still hold their shape (about 3-4 minutes).
• Remove peaches, slip off skin, and cut into 1/2 inch cubes. Toss in bowl with olive oil, onion, jalapeno, balsamic vinegar, cilantro, honey, and lime juice. Let sit at room temperature for 30 minutes.
• While salsa rests, season salmon with olive oil, thyme, salt & pepper.
• Grill until desired taste or fish flakes easily. 
• Remove from grill and top with Peach Salsa. 

GARDEN TRIBUTE TO THE 'RED, WHITE, & BLUE' ~ ORANGE BARBECUED BABY BACK RIBS / LEMON COLESLAW / 'YANKEE DOODLE' SUNDAES

May the sun in his course visit no land more free, more happy, more lovely, than this our own country!

-Daniel Webster

~ Red, white & blue tribute

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ORANGE BARBECUED BABY BACK RIBS

~ Succulent summer fare

____________

4 lbs. lean spareribs

1 peeled onion

6 whole peppercorns

4 whole cloves

1 16-oz. can beer

• Cut ribs into finger size pieces and place in large kettle. Combine onion, peppercorns, cloves and beer. Pour over ribs and bring to boil. Simmer gently, covered, 30 minutes.
• Remove ribs from brew and dip into Barbecue Sauce. Place ribs on grill over hot coals. Grill 8-10 minutes or until crisp and brown. (8 appetizer servings or a main course for 2).

ORANGE BARBECUE SAUCE

1/2 cup honey

2/3 cup soy sauce

2/3 cup ketchup

1 tsp. Coleman's dry mustard

1 tsp. Hungarian paprika

1 cup wine vinegar

1 tsp. Tabasco sauce

1 minced garlic clove

1 tsp. coarse salt

freshly ground pepper to taste

1 cup fresh orange juice

Combine all ingredients. Bring to boil and simmer 10 minutes. Remove from heat until ready to use.

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LEMON COLESLAW

~ Pine Avenue Fish House recipe from Bon Appetit (July 1991)

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1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup fresh lemon juice

2 Tbsp. Dijon mustard

2 Tbsp. olive oil

2 Tbsp. sugar

1 Tbsp. white wine vinegar

1 Tbsp. prepared horseradish

1 tsp. salt

1/2 tsp celery seeds

1/2 tsp. pepper

8 cups shredded cabbage (about 1 1/2 lbs)

1/2 red bell pepper, cut into matchstick-sized pieces

1/2 green bell pepper, cut in to matchstick-sized pieces

1/4 red onion, cut into matchstick-sized pieces

1 shredded carrot

2 Tbsp. chopped fresh parsley

2 tsp. grated lemon peel

• Combine first 11 ingredients in bowl; whisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead.)
• Combine cabbage, bell peppers, onion, carrot, parsley and lemon peep in large bowl. Toss with enough dressing to season to taste and serve. (6 servings)

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'YANKEE DOODLE' SUNDAES

~ An old-fashioned refreshing treat

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2 pints hulled strawberries

1 pint blueberries

5 Tbsp. sugar

6 Tbsp. Grand Marnier or other orange liquer

1 tsp. grated orange peel

6 cups good vanilla ice cream or frozen yogurt

fresh mint sprigs for garnish

• Combine 1 pint of strawberries with sugar in medium bowl and crush with fork. Slice remaining pint of strawberries. Add to bowl with blueberries. Add liqueur and orange peel and blend well. Let stand 15 minutes. (Can prepare ahead and refrigerate.)
• Divide ice cream or yogurt in 6 dessert dishes or large goblets. Spoon strawberry/blueberry sauce over. Garnish sundaes with fresh mint and serve.