Turkey Season at the Lodge – Days Three and Four

Day three – Today was my lucky day, one of the guys got a couple turkeys, and I got a few pounds of breast meat to make tenders.  It’s like winning the food lotto!

For breakfast, we had a frittata, hash browns, sausage, bacon, and English muffins.  Afternoon bites included sliders (with pepperoni, provolone, and butter), sandwiches (with leftover meatloaf and butter), and banana bread.  Before dinner, there were jalapeño poppers.  Dinner was Pork Medallions, baked Grated Corn, Cream Spinach, and Mini Sour Cream biscuits.  In between all of that, I did prep for tomorrow!  My quick way of doing grated corn for a crowd is to buy frozen super sweet white corn, defrost it slightly, break it down using the food processor, then salt, pepper, butter, and bake.  And I thought I had talked about the Dijon Parmesan Pork Medallions before, but I guess not.  I’ll have to give that to you.  It’s a little labor intensive, but so worth it.

Day four – I got the morning off because the departing group decided they didn’t want brunch.  I started dinner for the new group, as soon as I got there.  The Cheesecake needed to be done first, so it could set up in the fridge.  The only thing I added to the recipe was a fruit topping.  I melted together 1 cup of mixed berry jam and 1/2 cup apricot jam.  I spread it on top, while the cheesecake was still in the springform pan.

I fixed antipasti for the guys to have when they arrived.  There were Thyme Parmesan Shortbread with a mixed assortment of Italian meats and cheese.  Cheese Straws (Ina Garten’s recipe), ripe green olives, Marinated Green Beans, a couple kinds of nuts, and asparagus wrapped in prosciutto.

Dinner was pork tenderloin, Asparagus with Garlic Cream, mashed potatoes, and mini sour cream biscuits.  I coated the pork tenderloins with dijon, then with Frankly Delicious, then seared them, then baked until the internal temp was 137°.  I fixed a chimichurri sauce to go with it, but I’m too exhausted to talk about it right now!