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Pound Cake Banana Pudding

Banana Pudding 2

When I woke up last Sunday morning I had an email from one of my favorite college professors, George, congratulating me on the fact that The American Cookbook was on the New York Times’ Summer Reading List. I promptly lost my shit. I couldn’t believe it until I saw it for myself, and even after I’d read the article on my phone, on my computer, and in print I still had trouble believing that it was real. What an honor! What a treat! I thought, to celebrate, I’d share one of my favorite recipes from the book, my banana pudding. This banana pudding, made with pound cake instead of vanilla wafers, is a slice of heaven. I plan on celebrating with a plate full, all to myself.

Banana Pudding

Pound Cake Banana Pudding

1 pound cake

6 bananas

pudding:

2 cups milk

1/2 cup sugar 

3 tbsp cornstarch

1 tbsp butter

1 tsp vanilla extract

whipped cream:

2 cups heavy whipping cream

2 tbsp sugar

1 tsp vanilla extract

Bring milk almost to a boil and then reduce heat to a simmer. Stir in cornstarch and sugar and whisk continuously until thickened. Remove from heat and add butter and vanilla. Let chill.

Slice pound cake into 1/2” slices and toast in oven until crisp. Slice bananas into 1/4” slices. Layer half the pound cake across the bottom of a wide serving dish. Top with half the bananas. Pour pudding overtop of the first layer evenly. Add second layer of pound cake and top with remaining bananas. Whip cream, sugar, and vanilla until stiff. Spoon over the bananas and chill 45 minutes to an hour. Serve chilled.

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Lovely Internet 6.5.14

6.6.14

1. My friend Oren is fighting an impossible fight, and he wrote this about it. His words are so beautiful.

2. Why everything you know about fat is wrong.

3. Make your kitchen more Southern (I actually agree with this quite a bit).

4. An urban beehive?

5. I’m a firm believer in the need for more free range parenting and less obsessing over children’s every movements. This is why.

6. Have you checked out any of these short stacked editions?

7. The Myth of the Alpha and Your Princess is in Another Castle

8. Picturing women farmers.

9. Holy shit, guys. The American Cookbook is on the NYT’s Summer Reading List! And in great company!

10. She’s an inspiration to get my ass out of bed.

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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Grilled Pork Tenderloin

pork tenderloin 1

I have this tshirt that I love from Dogfish Head, the brewery. It has the classic image of the pork with the various cuts drawn out, but instead of labeling the parts of the pig with butcher’s terminology, the parts are labeled with the names of DFH brews. It’s a great shirt. Once, while wearing that shirt in a hotel elevator, I had a nun (really) give me a nice long once over and ask, seriously, “so are you on the pork council?” I politely shook my head no, stepped off of the elevator and laughed all the way down the hall. I don’t think you get to be on the pork council simply by way of enthusiasm for the product, but IF ONLY.

pork tenderloin 3

Needless to say, when the North Carolina Pork Council contacted me to see if I was interested in working with them to promote the different ways to prepare pork, I jumped on the opportunity. Because I love North Carolina and pork. It’s a win win. This month’s featured cut is the tenderloin, a cut that is as tender as the name implies. Tenderloin is something that I usually associate with roasted apples and fall holidays, so the challenge of creating a recipe for this time of year was exciting. We decided to marinate the meat with limes and chipotle and grill it, which created a crisp blackened skin and a moist, juicy cut of meat. Served with wilted turnip greens fresh from the Columbus County Community Farmer’s Market and crispy smashed potatoes, this was a perfect summer meal. 

pork tenderloin

This post is sponsored by the North Carolina Pork Council.

Grilled Pork Tenderloin

1 pork tenderloin

1 tbsp chipotle

3 limes

2 tbsp olive oil

6-12 hours before serving, combine pork, chipotle powder, lime juice, and oil in a bag. Refrigerate, turning occasionally.

Heat the grill to med/high heat or 375F. Grill for 6 minutes on each side, or until an internal temperature of 140-145 is reached. Remove from heat and let rest 20 minutes before slicing and serving.

 

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