May 18, 2010
Spring Rolls? SPRING ROLLS?? We don't need no stinking SPRING ROLLS!! This recipe takes a perfectly easy tenderloin and turns it into a nightmare. It is not crazy to make a Chinese salad of some kind to go with the tenderloin but no need for the rice paper. If I ever do decide to make spring rolls again, I will cut up the veggies into even smaller slivers - just use a grater rather than a knife.
The peanut sauce in Barefoot Contessa Parties (Chinese Chicken Salad) is much better than the recipe in the Weber book. The Weber book also calls for a basil lemon butter to be served with the tenderloin. The mix of flavors with the peanut sauce and the lemon-basil butter was really good.
As we get closer to the wedding, we are starting to think about the actual rehearsal dinner menu. Lots of yummy candidates but cooking for 50 is not the same as cooking for 5 or 10. YIKES!!
- Mark
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This recipe was comical. The grilled tenderloin was good - the challenge of tenderloin is always the difference in thickness between the thickest and the thinnest parts, so that it's hard to keep one from overcooking while the other is undercooked. The comical part was the spring rolls, which were very difficult, had nothing to do with grilling, and involved a difficult sauce as well. No particularly great match with tenderloin, either, so skip them. The basil butter was OK, but not a big seller - the peanut sauce for the rolls was probably as popular on the tenderloin! Cook tenderloin - ignore the rest - is my advice
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