For the Friday night meal at the Roediger House, I once again soaked a cedar plank and fired up the grill. This time it allowed me to serve up a pork tenderloin with a delicious Asian-style barbecue sauce (which was also used as the marinade for the meat). I tried two other new things: a roasted broccoli gratin, and yet another different Caesar dressing for a salad. An old stand-by was creamy stuffed eggs. Everything came out pretty great.
"Planked Pork Tenderloin," by Courtney Rappe. From Fire & Smoke (recipe originally included on insert with package of cedar planks). [Published 04 December 2017]
"Caesar Salad," by Sue Li and Chris Morocco. In Bon Appétit, May 2013, p. 42.
"Blissed-Out Crispy Cheesy Broccoli Gratin," by Raquel Pelzel, Sheet Pan Suppers Meatless, November 2017.
"Creamy Stuffed Eggs," a recipe shared with me by Barbara Huneycutt of Crozet, VA.
Guidance for Hard-Boiled Eggs from "Instant Pot Hard Boiled Eggs," by Jill Winger of the Prairie Homestead [Published April 2016]; and from "Instant Pot Recipes Everyone Should Know," by Alina Bradford from c|net.com. [Published 17 May 2018]
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