Tag Archives: balsamic vinegar

Well Stocked Pantry – Cooking Without Running to the Store…

Below you will find a list of items that should be kept in any well stocked kitchen pantry.  With these basics you will be prepared to make most recipes and will need to add only specific items for specialties… Amounts to keep on hand will vary with family size.
Pantry Basics:
All Purpose flour 5 lbs
Brown sugar 1 lb
Sugar 10 lbs
Olive Oil  1 quart
Vegetable Oil 8 fl oz
Plain Dry Bread Crumbs 1 lb
Pasta & Grains
Elbow Macaroni   2 lbs
Penne Pasta       2 lbs
Spaghetti Noodles  5 lbs
White Rice    2 lbs
Sandwich Bread  1 loaf

Produce & Grains
Celery – 1 bunch
Garlic    1 lb
Potatoes Russet  10 lbs  (keep 1 fresh apple with the potatoes)
Potatoes Small Red  5 lbs  (keep 1 fresh apple with the potatoes)
Whole Carrots   1 lb
Yellow Onions   1/2 lb
Freezer Basics
Frozen Corn
Frozen  Green Beans
Frozen Peas
Frozen Stir Fry Blend such as
Broccoli, carrots, and pea pods

Refrigerator Basics

Eggs  2 dozen
Butter  2 lbs
2% milk
Parmesan Cheese
Sour Cream
Shredded Cheddar Cheese
Shredded Mozzarella Cheese

Herbs & Spices

Coarsely Ground Pepper  (or corns and pepper mill)
Chili Powder
Crushed Red Pepper Flakes
Curry Powderkitchen-herbs-and-spices
Garlic Powder
Ground Cayenne Pepper
Ground Cinnamon
Ground Cumin
Ground Ginger
Onion Soup Mix
Taco Seasoning Mix
Canned or Jarred Goods
Chicken Broth
Beef Broth
Tomato Paste
Spaghetti or Marinara Sauce
Petite Diced Tomatoes
Condensed Cream of Celery Soup
Condensed Cream of Mushroom Soup 

Condiments, etc.
Balsamic Vinegar
Red Wine Vinegar
Rice Vinegar
Barbecue Sauce
Dijon Mustard
Hot Sauce
Mayonnaise (olive oil)
Peanut Butter
Soy Sauce
White Vinegar
Worcestershire Sauce
Yellow Mustard

Winter or Summer Grilled Pork Tenderlion is great with Pinot Noir Fig Sauce

Grilled Pork Tenderloin with Pinot Noir Fig Sauce
Grilled Pork Tenderloin with Pinot Noir Fig Sauce

Pork tenderloin is a cut of pork that is delicate and tender suitable for your every day dinner table, dinner with guest or for that “date” night dinner for two.  For this “date night” meal we are grilling on an indoor grill on the Viking.  The wine chosen for this meal is  Craggy Ranch Winery – New Zealand.  This 2009 Pinot Noir has fragrant aromatics of plum, red fruits and spicy earth.  The palate is pure and very finely textured.  This wine finishes with length and poise.  A Wine Spectator rated 90 pts. and selling between  $39.99 – $45,00 a bottle was a gift from friends who recommended it highly. – We were not disappointed.  Thank you Rachel and Paul, a great choice it married beautifully with the tenderloin and figs.

Grilled Pork Tenderloins:

2 each tenderloin (fat removed)

1/2 cup oyster sauce(flavored sauce found in the Asian food section of your grocery store)

Sprig Fresh Rosemary Rough chopped

1 tsp freshly ground pepper

1 Tablespoon Oil

1.Marinate tenderloins for at least 1 hour in the oyster sauce, rosemary and pepper. (Do not add any salt, the oyster sauce has plenty)

2. Heat your grill with a very hot fire

3. Sear tenderloin directly on grill, brushing tenderloin with oil prior will help prevent sticking.

4. Once the outside is seared, turn down the flames and cook for another 8 – 10 minutes.  (Check internal temperature to be a minimum or 165 degrees.)

5. Remove from heat and let rest 10 minutes.

Pinot Fig Sauce:

2 cups figs – trimmed and split  (dry figs can be substituted… add 1/2 cup water and 1/2 cup wine)

1 cup Pinot Noir

1/2 cup Balsamic Vinegar

1/2 cup water

Salt and Pepper

1. In sauce pan, combine figs Pion Noir. Bring to a boil and reduce to a simmer.

2. Simmer until liquid is almost gone, then add balsamic vinegar and reduce liquid by 1/2

3. Place ingredients in a blender or food processor and puree until smooth adding water.  Season with salt & pepper.

Slice tenderloin into thin rounds and drizzle sauce over top.  Serve with tender cooked carrots and mashed potatoes.