Dr. Gourmet Newsletter: December 8, 2008

Chef Tim Says....

Timothy S. Harlan, M.D.One of the main things that I have noticed over and over is portion size. It's just plain smaller in Spain vs. the U.S. (or the U.K. for that matter). For instance, the croissants are about 2/3 the size of those found in America. Other pastries are similarly compact.

At lunch, sandwiches are smaller too. I have been recommending for years that folks limit the amount of meat or cheese in their sandwiches to about 1 or 2 ounces. That's standard in Spain and more often it's only about a single ounce. As I have mentioned before, the quality of the ham, cheese and sausage is so much richer that only a little is needed to make a delicious sandwich. Spain: Portion Size

Featured Recipe

Curried Pork Tenderloin

Curry PowderIt doesn't get any simpler than this recipe and if you are a curry lover it doesn't get any better. The glaze is sweet, spicy and savory all in one. The pork is savory and the best part is that this takes only a few minutes. Even better: there's almost nothing to clean up.

This recipe is safe for Coumadin (warfarin) users. It is low in sodium, lactose-free, and gluten-free, provided the ingredients used to make it are gluten-free. Those who have GERD / Acid Reflux will likely find this recipe too spicy.

Pork Tenderloin

Dollar for dollar this is one of the best cuts of meat going. Pork tenderloin is lean and flavorful. You can roast it, braise it, grill it, or cut it into medallions for small filets – almost anything. In most grocery stores they are sold in 2 packs, with each tenderloin in the pack being about a pound. Ask the butcher if you want only one.

There will be a variable amount of fat and I trim this carefully. Most important is the silverskin. This is a thin layer of fascia at the head of the tenderloin on one side. It has to be trimmed because it is tough and fibrous.

Lay the tenderloin on the cutting board with the silverskin side up. Press gently on the top to flatten the meat. Slip the point of your filet knife under the fascia and cut toward the end of the tenderloin. Keep the pressure slightly upward and the silverskin will easily cut away from the meat.

Eat well, eat healthy, enjoy life!

Timothy S. Harlan, M.D.
Dr. Gourmet
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