Memorial Day – Pork Loin with Balsamic Mustard Rub

Recipes in this Post

The smoke always goes to the prettiest one.
Major Charles Monroe Boswell, 1961

On the heels of Stevie and Amber Lewis’ anniversary party, is Memorial Day, unofficially that beginning of summer when all the barbecues stretch their legs as they come out of storage. My barbecue, Lola, has been living over at Amber’s house since last summer, but she is coming home today, and will have me as her chef. I am excited!

Lola is a Weber One Touch Silver Kettle Grill 18 1/2 inches in diameter. She is the third Weber I have had, the first was stolen when the person who borrowed it forgot to lock the gate, and the second had a run in with a BVM sister. The BVM sister was fine, the barbecue did not fair so well.

I love to barbecue. I remember when I was a little girl, my father would start the barbecue up on the lawn (I don’t know why he used the front lawn, but he did). We had a Weber, and I when I complained about smoke going in my face, my father said “The smoke always goes to the prettiest one.” I still tell people that when they complain about the smoke. I’m sorry, but even with the smoke, and having to clean out the charcoal, gas barbecues just do not do as good job. Even my church, Holy Family Catholic Community, uses a Smokey Joe modified with long legs so the priest does not have to bend down to get the flame to light the Paschal Candle at Easter Vigil.

The pork roast I am preparing always comes out very flavorful, moist and tender. It is my son Spane’s favorite, and if I’m not careful, he will eat the whole thing by himself. If you don’t have a grill, you can always prepare Pork Loin with Balsamic Mustard Rub on the stove top and oven.

To accompany our roast, I prepared Potato Salad with Red Onions and Italian Parsley, Red and White Coleslaw, and I also put chicken on the grill. Yes, there is a way to not burn chicken on the grill, and I am happy to share it with you.

Recipe: Pork Loin with Balsamic Mustard Rub

Summary: This recipe won a Blue Ribbon


  • 1 pork loin roast
  • 1/4 cup Balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Zatarains or other Creole mustard
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cumin
  • 1/2 teaspoon thyme


  1. Mix all the ingredients together and rub this on the roast, coating it well. Let it sit in the refrigerator for at least a half an hour before putting it on the grill.
  2. When putting it on the grill, put it on direct heat, and rotate to seal all the sides, about five minutes, then cook the rest of the time in indirect heat, covered until the roast reaches 165 degrees, about 20 minutes.
  3. If you are going to be doing this indoors, then heat an iron skillet on the stove top, brown all sides of the roast, then put in the oven for the rest of time, about 20 minutes.

Quick notes

Please use a good mustard for this. Plain yellow mustard will NOT work. A sweet, honey mustard, will not do well either.


You could use Dijon or a stone ground mustard.

Preparation time: 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Culinary tradition: USA (Southern)

My rating 5 stars:  ★★★★★ 20 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Perfectly Barbecued Chicken

How many of you have had blackened chicken? I’m talking about the kind that is black on the outside, and bloody pink on the inside. I am sure the answer is too many times to mention.

Most people make the mistake of putting the sauce on the chicken and then putting it on the grill. Most sauce has sugar in it, and sugar will burn way before the inside of the chicken is cooked.

To cook chicken properly on the grill, have the coals at medium heat, then put the chicken on the grill skin side down. Cover the grill, and come back in about five minutes to check the chicken. Depending on the sizes of the pieces, if the top part of the chicken has started turning white, then it is time to turn it over on the other side, otherwise, wait another five minutes and check again.

Now is the time to get out your instant read thermometer. It is very important that the chicken reaches the proper cooking temperature as under cooked chicken can be very dangerous, worse than pork. Chicken should reach an internal temperature of 175, so look to sauce it at about 170.

Once the chicken has reached that temperature, it is time to put on the sauce. Sauce one side, cover and cook about two minutes, then turn over, sauce and cover and cook another two minutes or until the sauce has begun to caramelize on the chicken.

At this point, you can remove the chicken from the grill, because it is thoroughly cooked on the inside, and nicely sauced on the outside.

Recipe: Red and White Coleslaw with Boiled Dressing


  • Salad

  • 1/2 head small white cabbage
  • 1/2 head small red cabbage
  • Boiled Dressing

  • 6 tablespoons vegetable oil
  • 1/2 cup cider vinegar
  • 1/2 cup sugar
  • 1 tablespoon Dijon mustard


  1. Slice or shred slaw finely. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day.


You could add raisins, carrots or apples if you want. Add what you usually add to coleslaw and make it your own!

Preparation time: 1 hour(s)

Cooking time: 5 minute(s)

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (Southern)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Myriad Deviled Eggs and Boston Baked Beans – Happy Anniversary Amber and Stevie!

Myriad Deviled EggsRecipes in this Post

Today, May 29, 2011, is my good friends, Amber and Stevie Lewis’ sixteenth wedding anniversary. They are having a party, and Stevie said he wanted Baked Beans and Amber said she wanted Deviled Eggs. I happily volunteered to make both.

I had never made Boston Baked Beans before, but I had recently found a recipe I wanted to try, and this was the perfect opportunity.

I also wanted to make the eggs special, so I decided to garnish them with different toppings. My Myriad Deviled Eggs turned out beautiful!

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White Chocolate Rum Raisin Cookies for the Field Trip

Recipes in this Post
White Chocolate Rum Raisin Cookies on a platter

White Chocolate Rum Raisin Cookies, I ate the broken one!

Spane and his class are going on a field trip, and I volunteered to be one of the helping parents. We have to bring a bag lunch, and I decided to bring cookies for the kids.

I really like this recipe because it is so versatile, you can change the add-ins and have a completely different cookie every time. The add-ins for these White Chocolate Rum Raisin Cookies are the rum, raisins, white chocolate and walnuts.

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Peaches Raleigh – Rosey Peaches with Ice Cream

Picture-83Recipes in This Post

Last night, May 24, 2011, was the last night of Dancing with the Stars. I’m not that much of a TV fan, but there are a few shows that I watch, and I do try to watch this one – especially the final show.

So, I thought since we were going to be watching in the living room of TV trays, that it would be nice to have a fabulous dessert to go with the show. I created Peaches Raleigh, and they were great!


Just a note about how I feel about television. When I was growing up, we had one television, and it was in the living room. The only time that it was ever in the bedroom was when you were sick.

It’s important to spend time at the table with your family and friends, television is too much of a distraction. Meals are the time to share the ups and downs, joys and comedies of the day, throw ideas around, and give thanks to the Lord our God for making the meal possible. It is not a time to the sucked into the television – unless it’s a special occasion, like the Academy Awards or Dancing with the Stars.

Okay, back from Rant, the local Armenian stores are full of wonderful fresh fruits organically grown in Fresno. The fruits may not say organic on them, but for all intents and purposes, they are organic. I have found that the big chain markets get organic fruits and vegetables, but they are not nearly as nice as the stuff grown in Fresno and brought into Glendale early every morning.

My local store had some lovely white stone peaches, and I had ice cream, boysenberry and rose preserves at home.

White flesh peaches are not like their cousins the Free stone peach, so you have to remove the pits with a knife if you want to do anything with them other than eat them out of hand.

I served the peaches on nice glass dishes with a fork, and they were a great hit. Of course, the battery in the camera died, so not pictures, but I’ll make it again, and have pictures.

Recipe: Peaches Raleigh

Summary: Make this rosey peach ice cream dessert and get wows from guests


  • 3 White Flesh Peaches
  • 1 tablespoon Butter
  • 1 tablespoon Marsala
  • 3 tablespoons Rose Preserve
  • 1 1/2 cups Peaches and Cream Ice Cream
  • 6 teaspoons Blackberry Preserve


  1. With a sharp knife cut each peach in half, and carefully remove the seed.
  2. Put butter into a large sauté pan, and when it has melted, put the peaches in skin side up. Slide them around a little, then add the Marsala. Slide them around a bit more, and add the Rose Preserve. Slide them around more, then put a top on the pan, lower the heat to very low, cover, and let them cook/steam for about 10 minutes or until the skins have puckered up on the peaches. Turn off the heat.
  3. Put the peaches on to a plate and put them in the freezer. Leave the liquid in the pan, you will be using that later.
  4. When the peaches are very cold, it is time to make the dessert.
  5. Remove the skins, and put each peach half on a nice serving plate, pit side up.
  6. Reheat the sauce left in the pan, and let it thicken a bit, stirring all the while, about 2 minutes.
  7. Take a small ice cream scoop, a size 24 is perfect, and put one scoop of ice cream on each peach half, then put a a dime size of blackberry preserve, the a spoonful of the sauce over that. If you have left over sauce, put it in the bottom of each dish.

Quick notes

If you cannot find peaches and cream ice cream, vanilla will do just fine.


You can use sliced peaches, and boil the syrup to pour over the dessert.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Culinary tradition: USA (Nouveau)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

Barbeque Salads – Red Cabbage and Steamed Red Potato

My friends, Amber and Stevie invited me over for barbecue this evening. I love it when Stevie barbecues – he has a great big drum barbecue and he has my Weber until I drag it home some day.

He said “I have a lot of meat, do you girls want to make potato salad?” and I said I would be happy to.

Usually, when you think about potato salad, you think about russets. They had red potatoes, and not too many of them, I had some, so I said I would go home, make the salad there and include my potatoes.

When I got home, I started pulling things out of the refrigerator I thought I might need – red potatoes, mayonnaise, carrot, onion – and then I spied with my little eye, a half a red cabbage and an apple.

I thought to myself, that would be good, red cabbage and apple, and how about some bacon, kind of like a spinach salad! Ah ha! Genius!

While I was making the red cabbage salad, I started water boiling for my red potato salad so I could steam the potatoes just like I regularly do. My intention was steamed red potatoes, only cold.

When I brought the salads back to Stevie, he lifted the lid on the red cabbage salad, I told him what it was, and he said “Sounds good, looks ugly”.

By the end of the night, he said “I loved that cabbage salad. That was really good!”

I went home very happy, and now, I’ll share my success with you:

Red Cabbage Salad

You can make this with the ready made Hormel Real Bacon Bits, or you can cook bacon and use the fat and crumble the bacon yourself.


  • 1/2 head of red cabbage, large shred
  • 1/2 onion, sliced
  • 1 1/2 teaspoons bacon fat
  • 2 tablespoons Balsamic vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon water
  • 1 teaspoon caraway seeds
  • 1/4 cup crumbled bacon
  • 1/2 cup raisins
  • 1 apple sliced into match sticks


Melt the bacon fat in a large skillet. Add the cabbage and onions. Sauté until the onion is slightly translucent, then add the vinegar, reduce the heat and cover. Let the cabbage steam for about 5 to 10, then check it. If it is still very crisp, continue cooking it until it is tender, but not soft.

Add the sugar, water, caraway seeds, bacon and raisins, cover and steam for another minute or so.

Remove from the heat and put in a large bowl, then toss in the apple sticks.

Serve at room temperature.

Serves 6

Steamed Red Potato Salad

I love steamed red potatoes with plenty of butter and sour cream. This will remind you of that, but it’s a little healthier.


  • 1 dozen red potatoes, halved and quartered
  • 1/2 onion, chopped very finely
  • 1/2 cup plain yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream 1
  • 1/4 cup Parmesan cheese
  • 1 tablespoon parsley (fresh is best, but dried will do in a pinch)


Steam the potatoes until they are fork tender. Remove from the heat, drain and put into a large bowl.
Combine the remaining ingredients, pour over the potatoes, and toss to mix. Take the salad and put it in a nice serving dish.

Serves 6


I do not understand why people buy that stuff that says it is sour cream, but it has all this other stuff in it like whey, modified food starch, sodium phosphate, sodium citrate, guar gum, carageenan, calcium sulface, potassium sorbate (preservative) and locust bean gum.

Sour cream does not need all those extra ingredients, just cultured cream is necessary. Alta Dena, Daisy and Knudsen brands are just cultured cream.

Rainy Wednesday Morning Food–Apricot Buckle

Recipes in this PostApricot-Buckle

A few days ago, I went to my favorite Armenian store and bought a whole bunch of apricots in season.

I don’t know about you, but I really love apricots.  They are not in season too long – if you blink you miss them.

So, there I was with all these apricots.  I ate a few, Spane ate a few, Maria ate a few, even Noelle ate one, but still, there I was with a baker’s dozen of apricots, and I did not want them to go bad.

Years ago, I was visiting my adopted mother, Helen Reeves Pearson, and I made this apricot cake that turned out really ugly, but really tasty.  I called it a buckle because it looked all buckled when I took it out of the pan.  Helen and her guests loved it.

Luckily, I had saved the recipe in my old Meal Master, and imported it into BigOven.  But, when I looked at the recipe, it seemed a little off.  I decided to make it anyway.  The original recipe called for Marsala wine, and it did not call for baking powder.  I decided to eliminate the Marsala, but add baking powder.  I’m glad I did.

Because there was no Marsala, and because of the addition of baking powder, the cake was not too juicy and did not look ugly when I turned it out of the pan this morning. I still had a little of the White Chocolate Ganache left over from Spane’s Rosary Wafer Cake, so I spread that on top.

When I woke Spane up this morning and told him I had cake for breakfast, he jumped out of bed.  He tasted the cake, and he really liked it. 

I’m sure you will, too!

Recipe: Apricot Buckle

Summary: A wonderful cake, served warm with ice cream, or just plain old


  • 12 Apricots pitted
  • 1/2 cup Butter
  • 2 cup Sugar
  • 1 tablespoon Vanilla
  • 3 Eggs separated
  • 1 teaspoon Baking powder
  • 1 cup Flour
  • 1 teaspoon Salt fine


  1. Grease a 9×13 pan and line it with parchment or wax paper. Grease that as well. Preheat oven to 325.
  2. Reserve 6 apricot halves, and puree the rest in the food processor.
  3. Sift the flour, baking powder and salt together. Set aside.
  4. Separate the eggs, making sure to get absolutely no yolk in the white. Set aside and have a beater readry.
  5. Cream the butter and sugar together, add the vanilla, then add the egg yolks one at a time. Add about a third of the apricot puree, mix, add about a third of the flour, mix, add more puree, remainder of flour, then rest of puree. Mix thoroughly.
  6. In a separate bowl, beat the egg whites until stiff peaks form. Take a little of the batter and add it to the egg whites, mix slightly. Fold this mixture carefully into the batter, you will have white streaks remaining. That’s okay.
  7. Take the 6 reserved apricot halves and put the cut side down in the prepared pan. Carefully pour the batter over the apricots, smoothing it out as you go, but not disturning the apricots.
  8. Bake in the oven for about 30 minutes or until a toothpick comes out clean.
  9. Remove from the oven, and cool in the pan on a wire rack for about 1 minutes. Get a nice plate, and turn the cake out on to it, so the bottom of the cake is right side up.
  10. You can sprinkle with powdered sugar if you want, or pour some milk icing on. Serve warm.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (Southern)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.