As we all nurse little hangovers this morning–whether from too much booze or too much chocolate –I have to wonder why everyone gets so annoyed with Valentines Day. I love red, booze, chocolate and the ridiculous, decadent, INeedAnExcuseToEatThis food. To hell with the Hallmark version–though there are some funny Valentines out there that deserve some props–but I have to say: I love the love day.
It gives me a reason to hang out with Jim Beam on a Thursday–what’s not to love?
I wandered through Whole Foods last night giggling while the entire male population of Queen Village panicking as they looked for the perfect flowers, the perfect chocolates, cheeses, cookies, cakes and last-minute gifts. All I wanted was meat. (insert joke) Something that would suck up the smokey sweet flavor of my drink and serve as a quick, easy dinner. Happy Valentines Day to me. Love, Turkey.
I picked up a Turkey Tenderloins since they are relatively healthy, cheap, easy to cook and tasty. The tenderloin on a turkey seems like an odd thing to think of but it’s just the all-white piece that comes from the rib side of the breast. They never run the risk of being dry or lacking in flavor like the Thanksgiving bird sometimes can.
Turkey makes me think of cinnamon and cinnamon (for some reason) makes me think of bourbon. And that’s how a recipe gets born in the birds and bees of my head.
I escaped the Valentines consumer mob relatively unscathed–only a chocolate bar and a cookie courtesy of Matt (yes, you can have a piece!)–and got straight to my date with Jim Beam.
Turkey Tenderloin with Jim Beam, Cinnamon, and Rosemary
- 1 lb Turkey Tenderloin
- 1 C Jim Beam Kentucky Bourbon
- 2 T extra virgin olive oil
- 1 t ground cinnamon
- 1 t rosemary
- salt and pepper to taste
Pre-heat oven to 350.
In large frying pan, heat olive oil on high. Dust turkey with cinnamon, salt and pepper. Sear tenderloin, 2 minutes each side or until the skin is nice and brown. Pour 1/2 C of the Jim Beam Bourbon over the tenderloin and add rosemary. Cover and roast in oven for 15 minutes. Remove lid/covering, cook 10 minutes more.
Remove from oven, let meat rest before cutting. While meat is resting, deglaze the (fuck out of the) pan. Pour remaining bourbon into the pan and, using a wooden spoon, use the liquid to scrape the brown remains from the bottom of the pan. *You can add more bourbon or chicken stock to make a thinner pan sauce.* Add salt and pepper to taste.
Slice turkey, add sauce and enjoy over veggies, potatoes or rice. Or noodles. Noodles are always good.
No reason you can’t get your booze in as many places as possible. Especially on a holiday. Happy Valentines, Valentines. Hope your heads feel better.