Pork and Mushroom Skewer

We had the best party last night with friends and made this dish.  Its very easy to make and serve.  This also come from my favorite (and slightly torn apart) Weber cook book.

Pork and Mushroom Skewers:
2 pork tenderloins, about 1 lb each
24 mushrooms
1/4 cup olive oil
1 teaspoon kosher salt
1 teaspoon dried thyme
1 teaspoon celery salt (I use celery seed)
1/4 teaspoon black pepper

Sauce:
1/4 cup chopped green onions
1/4 cup chopped basil
3 Tablespoons olive oil
1 Tablespoon white wine vingar
1/2 teaspoon minced garlic
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

1.  Trim the excess fat and remove the silver skin from the tenderloin.  Cut each one in half and them cut to skewer size.  In a large bowl whisk the oil, salt, thyme, celery seed and pepper.  Toss mushrooms and pork into mixture.   You can skewer these now, or let them marinate for a while, which ever you let the meat come back to room temperature before grilling.
2.  In another bowl mix all ingredience for the sauce.
3.  Grill the skewers on Direct High heat until the pork is barely pink in the center and the mushrooms are tender, 5 to 6 minutes, turning once.   Pour sauce over skewers and serve warm.

Fruits in white wine

Figs must be in season  right now, because I have had a few friends ask me for fig recipes.   Here is a super easy one, let me know how it turns out.

Fruits in white wine:

1/4 cup white wine
1 Tablespoon sugar
4 figs, quartered
2 apricots, peeled and quartered
2 plums, chopped
2 netarines, peeled and chopped
2 Tablespoons coarsely chopped walnuts

Mix wine and sugar and stir until sugar has dissolved.  Add the fruits and toss.  Refrigerate covered for at least 1 hour.  Sprinkle with walnuts before serving.  

Egg Drop Soup

This soup is supper easy and a great addition is you are making Oriental food for dinner

4 cups chicken stock, plus 2 tablespoons
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon corn starch
2 eggs, lightly beaten
2 green onions including whites, chopped
Salt and pepper to taste

Bring soup stock, grated ginger and soy sauce to a boil.  In a small cup make a slurry by combining the corn starch and 2 tablespoons of chicken stock.  Stir until dissolved.  Slowly pout in the corn starch mixture while stirring the stock, until thickened.  Reduce heat to a simmer.  Pour in the eggs slowly while stirring the soup in the same direction.  The egg will spread and feather.  Turn off the heat and add the green onion.  Sean withs alt and pepper and serve immediately.