Apple Pancake

We spend way to much time watching cooking shows.  At night.  After dinner.  When it makes me really hungry.  I don't remember the show we were watching, but I think it was Diners, Drive-Ins and Dives.  I seem to remember Guy Fieri leaning over the chef's shoulder and admiring an apple pancake.  It sounded good to me, so I decided to try my hand.

For my first effort, I decided to go the easy route and used a pancake mix.  I may branch out on a future effort and make the batter, but this is what I made and it was a hit.

 

Apple Pancake
2 large Granny Smith Apples, peeled and cored and sliced
4 Tablespoons butter
1/2 cup brown sugar
2 cups pancake mix,  mixed according to the directions

 

 

You will need a pan that goes in the oven.  I used one 10 inch pan and two 6 inch pans.  I wanted to give everyone their own pancake, but Lee and I split the big one.  There are only so many cast irons pans you can collect!  Preheat the oven to 350°.

 

Melt the butter in the pan over medium heat.  Add the sliced apples and sauté until slightly softened.  Add the brown sugar and continue cooking until the apples start to caramelize.  They will continue cooking in the oven.

 

Pour the pancake batter over the apple mixture and place in the oven for 10 to 15 minutes.  Keep an eye on it and remove it when it is golden brown and puffed.

 

 

Place a plate over the top of the pan, hold tightly and flip your wrists so the pancake can fall out on your plate.

 

Serve warm.   Some people may like a bit of syrup with their pancake.  Let them, if they wish.

 

They were pretty good and everyone liked them. I will use a lot more apples next time.  I would have preferred a higher apple to pancake ratio. 

You may have to adjust this recipe depending on how many you are serving.  I served four people.    Just use plenty of butter, lots of apples and enough brown sugar to make a sauce in the pan. Cover them with the batter and bake until golden. 

This recipe is good enough to go on the B&B menu.   Remember to ask for it!

Pork Fresca Tacos

                                  

Now that I no longer work at the library, I find myself indulging in slug-like behaviors.  Yes, I watch TV while eating my lunch.  Then I knit for a bit before resuming some sort of actual work.  I like to watch The Talk for lunch and we usually watch The Five during dinner.  The Talk is NOT the sort of show Lee would watch!

Guy Fieri hosts another of our favorite shows, Diners, Drive-Ins and Dives.  He was on The Talk and made some low cab pork tacos that sounded good.  I checked the web site for the recipe, but they didn't have it, so I came up with MY version and it was great.  It used a lot of fresh produce and seemed like a light version, so I used Fresca in the name.   It is worth a try even if you aren't trying to lower your carbohydrates.  Before you start, know that this is a bit messy and you may not want to serve this dish when you have invited royalty over to dine.

Pork Fresca Tacos

1 small pork tenderloin
2 cups diced watermelon
1 cup diced English cucumber
1 diced avocado
1 teaspoon chopped cilantro
1 lime
1 Tablespoon soy sauce
2 Tablespoons olive oil, divided use
1/4 teaspoon sesame oil
2 Tablespoons rice wine vinegar
1 teaspoon sugar or Splenda
Romaine lettuce leaves

Pre-heat oven to 425.

                                    

It is hard to find small pork tenderloins in the market without additional flavoring.  Just buy whatever one you think will go with this meal.  Heat one of the Tablespoons of Olive Oil in a cast iron pan.  Brown the tenderloin on all sides , then place in the preheated oven for 25 to 30 minutes.  (Then wipe up the grease all around the stove top...Sheesh!)

                                    

Slice and chop up the watermelon.  I used about half of one of the small round watermelons.  I cut the cuke in half and then peeled it.  I cut each piece in half length-wise and cut the majority of the seeds out in a wedge.  Dice the rest and add to the watermelon.

                                  

Cut and dice an avocado.  Chop the cilantro and put everything in a big bowl.  Squeeze a lime over the top and stir to coat.  Set aside.

                                 

In a medium bowl add all the rest of the ingredients, except for the lettuce leaves.  Mix and set aside.

                                 

Rinse and dry at least two lettuce leaves per person.  This should make about 6 to 10 depending on how full you fill them!  Try to use medium to small leaves as the largest ones will be hard to handle and a lot of the filling will fall out.  Use the ones the size of a real taco shell.

After the tenderloin is done, let it rest for at least five minutes.  Thinly slice.  I think the sauce was intended for the watermelon mixture, but I used it differently.  Place the pork slices in the sauce and turn them around to coat.  Use tongs to do this and then line a few pieces up on each lettuce leaf.  Top them with the watermelon mixture and enjoy. 

You can place everything on the table and let each diner fix their own taco.  It was delicious and light and I didn't miss the tortilla.