Beet Ravioli with Brown Sage Butter Yield Makes 6-8 first-course servings INGREDIENTS: Ravioli: 2 large red or golden beets (about 14 ounces) 1/4 cup fresh whole-milk ricotta cheese 1/4 cup goat cheese 2 Tablespoons grated parmesan 2-3 tablespoons dried fine ground breadcrumbs 1 1/4 pounds Fresh…
Tomato Tart with Caramelized Onions YIELD Makes 4-6 servings INGREDIENTS 1 (9-inch) prepared pie dough, thawed if frozen (not pie shells) 3 tablespoons olive oil 2 large onion (i use Vidalia) , very thinly sliced or use mandolin 3 oz. goat, feta or garlic &…
Grilled Pork Tenderloin with Molasses and Mustard
Makes 2-3 servings
1/4 cup mild-flavored (light) molasses
3 tablespoons apple cider vinegar, divided
2 tablespoons Dijon mustard (I use Grey Poupon)
2 tablespoons coarse-grained mustard (I use Maille)
1 3/4-pound pork tenderloin, trimmed of fat
Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate overnight in a Ziplock bag.
Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
Meanwhile, add 1 tablespoon vinegar to pan with marinade. Whisk it while it boils until thickened to sauce consistency, about 5 minutes.
Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.
I usually double the sauce if you want it for mashed potatoes or extra sauce.
This recipe easily doubles for more people.
A personal chef’s responsibilities include meal planning, shopping for ingredients, cooking, serving and cleaning up after the meals.
I arrive at your home and prepare you a meal of your choice.
I work closely with you taking into consideration your preferences to customize a meal plan. I review your guidelines for dietary restrictions or food allergies and plan your meal from the many types of cooking styles such as Gluten-free, Non-dairy, KETO, Vegetarian, or Vegan diets.
Island Home Services prefers smaller parties of 10 people or less. If you prefer a larger party of 10 or more people then I provide buffet style dining. Keep in mind that we are not a catering company.
I charge an hourly rate and provide grocery receipts for reimbursement.
I specialize in making clean, simple & thoughtfully prepared food ideal for family dinners or casual entertaining.
A Personal Chef is your answer to providing you with great tasting, healthy, affordable meals in the comfort of your home. Enjoy Nantucket without the daily grind of shopping and cooking so you have more free time for the beach.
