[AlphaBeta]

Originally Posted by zxro

I've found this at Whole Foods and Safeway. But you guys don't have Safeway do you? Usually it's kept with the fine cheeses, and not the regular preserves.

I had tried the original fig spread on a cheese night at Whole Foods - either at Town's Square or Green Valley. Good stuff especially with Brie on a cracker.

[Tek_Freek]

Originally Posted by EA

Albertsons has a bunch of this.

Hallelujah! Thank You!!! Road trip.

Originally Posted by bigdogmom13

I've gotta ask... What exactly is figgy pork? It sounds really good!

Edit: Mrs. Tek serves this over rice.

First, this is from a cookbook and he calls it Fig Pork Tenderloin

Justin Wilson's Homegrown Louisiana Cookin'

2 lbs pork tenderloin (The original calls for 5 lbs)
Salt to taste
Ground cayenne pepper to taste
1 cup chopped onion
1 teaspoon minced garlic
1 cup chopped mushrooms
2 cups fig preserves
1/2 cup dry white wine

Brown all sides of pork loin. Place in middle of flat baking dish. Sprinkle the onions, garlic, and mushrooms around the meat (in the baking dish not on the meat). Spread the fig preserves over the top of the meat until it is completely covered. (Some wait until it's cooked for 20 minutes before putting the fig preserves on). Pour the wine around the meat (In the dish not over the meat), cover and bake until done (2-3 hours)

Mrs. Tek uses 1 medium onion and 8 ounces of mushrooms instead of what the recipe calls for.

And the "in the dish" comments are mine. Not being a cook just saying "around the meat" is not telling me what I need to know. Mrs. Tek says cooks will know, but...

Enjoy. This is some seriously yummy food.

[Tek_Freek]

BTW. you ever notice how many jam, jelly, and preserve companies use the checkered tablecloth pattern for their lids?

[bigdogmom13]

Oh myyyyyy, that sounds incredible!!

I was going to do a pork tenderloin for Christmas eve dinner, but the BF talked me into making a turkey dinner (I didn't do one for Thanksgiving since I worked and Christmas day is at a friend's house and they're doing a beef roast). Wish I had stuck with the pork tenderloin now! I'm printing this out for another time!!

[Tek_Freek]

So yesterday I was looking for the recipe for figgy pork I was going through a lot of folders, recipe boxes, etc. And I kept seeing these recipes for things I love. Iowa Ham balls, Muenster chicken, and some others.

I need to browse through those more often.

[observer53]

Okay, that figgy pork sounds good ! I'm saving that one.

We have a Recipe forum here too, TF! You could share those treasures there, too.... the Muenster Chicken sounds good to me, too!

[Tek_Freek]

Originally Posted by observer53

Okay, that figgy pork sounds good ! I'm saving that one.

We have a Recipe forum here too, TF! You could share those treasures there, too.... the Muenster Chicken sounds good to me, too!

Had no clue. I shall visit when I have more time.

Thanks.

[Tek_Freek]

The recipe makes more than we can eat in a sitting or two, or three, so we freeze it and does so without problem.

And, yeah, that is really good stuff. One of my all time favorites.

[Tek_Freek]

Originally Posted by ScoopLV

Good luck with that. I'd call Whole Foods and hope. If you can get your hands on frozen figs, you can make the preserves in less than an hour. It's just figs, lemon juice, pectin, sugar and a little cinnamon.

I didn't see any in the UK aisle of International Marketplace on Decatur last time I was there. But I wasn't looking for it, either. (You can call, but it's REALLY hard to get someone who speaks English well enough to relay "Do you stock fig preserves" and get a straight answer.)

I'm somewhat in the same boat. I'd like to do roast goose, yorkshire pudding, and potatoes sauteed in goose fat. (Health! Health!) But I haven't yet found decent goose this year. I'll try WF tomorrow before work.

EDIT -- If you can find frozen figs, you are welcome to drop by my house on Monday or Tuesday and we will whip up a batch of preserves using my equipment. I have a food mill, which is nice to have when making this. The sad thing is, my mother in law has a fig tree that is larger than an African bull elephant. But that's a spring harvest. If I had known, I could have preserved some for you. It's really, really simple stuff.

I forgot to thank you for your offer. Mrs. Tek has had one of her famous migraines for the last few days. We missed a number of going outs that were planned.

**it happens.

[EA]

My only food challenge, not eating the whole thing in one sitting.