Mrs. Tom’s Pork Tenderloin Kabobs with Fresh Grilled Peaches

Mrs. Tom’s Pork Tenderloin Kabobs
w/ fresh grilled peaches

serves 6
2 pork tenderloins cut 1 1/2 inch thick should give you about 16 medallions
1 cup fresh orange juice
two tablespoons honey
juice of two limes
1/2 tablespoon fresh ginger paste
4 small peaches cut in half
(the peaches should be ripe but still a little firm)
2 tablespoons of virgin olive oil
2 cloves fresh garlic
two teaspoons fresh chopped rosemary
1 tablespoon chopped cilantro
1 teaspoon chili powder
1/2 teaspoon cumin

In a small sauce pan combine the orange juice, honey, lime, ginger and a pinch of Kosher salt. Bring the mixture to a simmer over medium heat. Simmer gently for about 20-30 minutes until the mixture thickens into a syrup and about 1/2 cup remains. Let it cool and add the cilantro.

Place the tenderloin medallions in a bowl and add the oil, chili powder, pinch of kosher salt garlic, cumin and pepper. Toss until the pork is coated with the ingredients.

Skewer the pork from end to end alternate sliding the peaches evenly in the between the pork.

Brush your grates clean and prepare a two zone fire, grill over high heat with the lid closed. About 6-8 minutes turning once. Finish by drizzling the sauce over the kebobs once they are done.

Eat Well, Mrs. Tom

It’s Proctor Gas’ 50th Anniversary!

Proctor Gas 50th Anniversary - Rutland County VTProctor Gas is celebrating its 50th anniversary. We are going to have lots fun for everyone, including food, music, and 50 drawings to celebrate 50 years.

Join us on April 2, 2016 from 10am to 2pm for the festivities! Call us at 802-459-3340 for additional information.

White Bean Soup

I can only think of one dish that could always warm my insides and that is my Mother’s White Bean Soup, a staple at the Casa Bianca for years. Simple and satisfying as a starter or with some great garlic bread – it’s all you need.

Shopping List:

  • 1 # 10 can of white kidney beans or you can soak the dry beans
  • 4 cloves coarsely chopped garlic
  • 2 teaspoon red pepper flakes (optional)
  • 1/2 tablespoon oregano
  • fresh basil
  • S&P to taste
  • 2 stocks of celery chopped
  • 1 bunch scallions
  • 2 small shallots chopped
  • 6 slices of bacon chopped
  • 1 tablespoon olive oil
  • 2 cups chicken stock
  • 2 cups marinara sauce homemade or your favorite jar
  • Romano Cheese

In a heavy saucepan large enough to hold the beans and liquid, place the bacon and cook until crispy. Remove the bacon set it aside. Add the olive oil to the bacon fat and sweat the celery, garlic shallots and scallions about 2 minutes on medium heat.

Add the red pepper flakes along with the beans. BE CAREFUL NOT TO BURN. Set the stove on medium heat and stir frequently from the bottom up as it cooks. Once the beans and herbs are incorporated, add the chicken stock and sauce. Season with the remaining herbs and add the bacon back in. Simmer for a couple hours.

When you serve it, dust the top of the soup with the Pecorino Romano Cheese and dip your crusty Italian bread. Yum!

Eat Well,

Mrs. Tom

Pete’s Ogunquit Clam Chowder

As the cold days of January roll in, my thoughts go to a great hot bowl of soup that can serve as a starter or a meal. My brother had a restaurant on the coast of Maine where one of his cooks created this chowder that has been a staple in his kitchens for the past 30 years. I’m thinking of a bowl of it right now. The recipe says you can use canned clams and you can…it will still be awesome, however use fresh, reserve the liquor and see the difference.

Shopping List:

  • 2 large russet potatoes, peeled and chopped fine
  • 2 medium carrots chopped fine
  • 2 medium sticks of celery chopped fine
  • 1 onion finely chopped
  • 4 tablespoons unsalted butter
  • 1/3 cup all purpose flour
  • 12 ounces sliced hickory smoked bacon
  • 2/3 cup of bottled clam juice
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh rosemary chopped
  • 3 cups heavy cream
  • 1 cup whole milk
  • 7 oz of canned clams with juice
  • 1 teaspoon white pepper
  • 1 teaspoon Kosher salt

Make a roux… place and melt the butter in a heavy sauce pan and slowly stir in the flour whisk it together with the butter until it is well incorporated and begins to bubble then use a rubber spatula and scrap from the pan and set aside.

In a heavy bottom pot cook the bacon, set it on paper towels when cooked and let it cool. Crumble it at this time. Reserve the bacon fat and add the potatoes to pan and begin to cook about 3 minutes then add the onion, carrots and celery and cook another 4 minutes together. Continue cooking until the potatoes begin to brown and then add the spices and the broth from the bottle and any from the can or fresh clams.

Cook this together until the broth is reduced by half, about 5 minutes. Pour in the heavy cream and milk and bring to a boil. Turn the heat down to a simmer and cook to tender the ingredients and vegetables, about 15 minutes. Then slowly stir in the roux a little at a time to get the desired thickness, I like it loose and a little brothy, not so the spoon stands up in the middle of the soup. Then add your clams, bacon and S&P simmer another few minutes.

Add some crusty French or Italian bread with a bit of butter and it makes a great winter time starter or main dish.

Eat well!

News and Updates Part 3

12/01/2014 | On the spot financing

We are now offering on-the-spot financing through our affiliation with the Heritage Family Credit Union. So if you are looking to change out a water heater, change to the Rinnai on-demand hot water, or a new fireplace insert, we can help with the financing right here at Proctor Gas. Call or stop by today for more information. 802-459-3340

12/01/2014 | Decorate your mantle for the holidays and win!

Proctor Gas is offering a $100 gift certificate to the restaurant of your choice (listed below) for the most beautifully decorated mantle.
Email a picture of your decorated mantle to Peter at Proctor Gas by December 20 and you might win a meal at:

The Trak-Inn, The Vermont Inn, Mountain Top Inn, South Side Steak House, Sam’s Steak House, Harry’s Ludlow, Little Harry’s, Table 24, Peppino’s, Choices, Franklins, Garofano’s At Proctor CC, Fish Tail, The Lake House

11/30/2014 | The Art of Fire

At Proctor Gas we have warmth down cold! Check out our Showroom.

11/30/2014 | On Special for the Holidays

The incredible JOI lights check them out: Romantic, ingenious, lighting for a power outage or back yard. Regular $ 179 now only $129 a great gift, or for your home.