The storm that hit the eastern states down south a day ago is now upon us.
Outside temps are just under 37 degrees F
And its spitting snow outside.
As it rained all day yesterday chores were limited to those indoors. Had a few very much under sized bell peppers that finally ripened about 3 weeks after I picked them that I had to do something with.
Chopped them up along with a large potato. Tossed in olive oil, salt, pepper and garlic powder and in to a hot skillet.
While rummaging through the freezer in the basement a day ago I found a long forgotten package with two pork tenderloins. Liberally dusted with Goya Adobo they go on top of my mix.
And the whole mess goes in to a 500 degree F oven for about 30 to 35 minutes
When the tenderloins are just about done and still tender to the touch take them out and let them rest for about 5 minutes while we make up a gravy.
Set the pepper and potatoes aside in a bowl and de-glaze the pan with a cup of orange juice a splash of brandy, a pat or two of butter and a spoonful of orange marmalade, and reduce the whole mess to a nice gravy.
Slice up the tenderloins and serve . . . mmmm... mmmm good!!
Along with other long forgotten freezer findings were a dozen chunks of vacuum sealed cold smoked salmon. I had made this batch up two years ago and stored it as they had been a bit over salted. Well, two years in freezer has made the saltiness mellow nicely and the results are nothing short of exquisite. Good thing I found all that smoked salmon in the freezer, as this year I only made one batch that did not last too long.
Sliced on a toasted buttered English muffin ... breakfast of champions.