June 2017

Pork Tenderloin with Cuban Oregano

From Dodi LaBove


  • 1 Pork Tenderloin
  • 2 large yellow onions (coursley chop one, slice the other into rings.)
  • 4 ribs celery coarsely chopped
  • 1-2 cups babby carrots coarsley chopped
  • 1-2 cups turnips coarsely chopped
  • 6-8 leaves Cuban oregano
  • 1/4 cup flour
  • 1 cup white Zinfandel wine
  • Olive Oil for browning
  • Sufficient water for your slow cooker

Cut your tenderloin into 2″ cubes.  Brown in a large skillet with the olive oil. Once all the meat has been browned, pour off excess oil except for about 2 tablespoons. Degaze the skillet with the wine and add the chopped onion sauting until brown. Add into your slow the meat, de-glaze liquid, all the chopped vegetables, and the onion rings. Crush half the Cuban oregano in your hand and add to the dish. Dissolve flour in some cold water and pour over the meat and vegetables. A tablespoon of Kitchen Bouquet will improve the color if you desire a darker gravy. Then, fill with water to the mazimum level your cooker will support. Set the time for 4 hours on high. About 30 minutes before the dish is done, crush the remaining Cuban oregano leaves and add to the slow cooker.  Season with salt and pepper as needed.


January 2016

Kale Soup

  • 1 pound kale
  • 1 pound potatoes
  • 1 pound local smoked sausage/or sweet Italian Sausage
  • 1/2 cup small new potatoes cut in half
  • 1/2 cup chopped carrots
  • 2 tps. chopped garlic
  • 2 T. olive oil
  • 2 T. butter
  • 2 quart chicken broth
  • 3 pounds, seeded and chopped tomatoes
  • 1 1/2 cups cooked kidney beans

Strip the leaves from washed kale and cut diagonally in wide slices. Wash, peel and chop potatoes. Slice sausage into slices. Saute onions, carrots and garlic until soft, about 5 min. Add potatoes, sausage and broth and simmer partially covered, 15-20 min. Stir in tomatoes and kidney beans and simmer 5 min. then add kale and simmer 5 more min. Season to taste and serve with a hot crusty bread.