July 6 2008

We have started another annual tradition. Along with the Christmas Show, my wife, Sarah Mills, who you hear on News Talk Radio, joined me in studio. The 7th of this month is our first wedding anniversary so we thought we would share our year in food and ask you what is the perfect anniversary meal?

We experienced some great meals on our honeymoon in southern California and here are the websites of them for you to have a look out. I also included a picture of us!

http://www.cohnrestaurants.com/cohn/cohnrestaurants/indigo.php

http://www.dine1500ocean.com/

Also Mary emailed and wanted an idea for pork medallions on the BBQ. You can found that below as well.

Honey-Garlic Pork Medallions with Couscous

2 pork tenderloins (each about 12 oz/375 g)

1/4 tsp each salt and pepper

2 tbsp vegetable oil

2 small navel oranges

1 onion, thinly sliced

1/2 cup honey-garlic sauce

1/2 cup orange juice

1/4 cup dried apricots

2 tbsp golden raisins

1 tbsp cornstarch

2 tbsp minced fresh parsley or coriander

Whole Wheat Couscous (see below)

Cut pork into 1/2-inch (1 cm) thick slices; sprinkle with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown pork. Transfer to plate.

Cut oranges into 8 wedges each. In same skillet, heat remaining oil over medium heat; fry oranges, cut side down and turning once, until golden brown, about 5 minutes. Add onion; cook, stirring, until softened and golden, 5 minutes.

Add honey-garlic sauce, orange juice, apricots, raisins and 1/4 cup water; bring to boil. Cover and simmer until orange rind is fork-tender, 5 minutes.

Return pork and any accumulated juices to pan; reduce heat and simmer to blend flavours, about 5 minutes. (This is where you can put it onto a hot BBQ).

Whisk cornstarch with 2 tbsp water; add to skillet and simmer until thickened and glossy, about 1 minute. Sprinkle with parsley. Serve with couscous.

Or just cheat and buy ready made!

Chef.