Recipes for the Good Life by Patti LaBelle

Synopsis From Dust Jacket:

Miss Patti is back, as fierce as ever, sharing more than 100 new recipes that will have your mouth watering and your guests begging for seconds!  With dishes ranging from the Over the Top, Top, Top Macaroni and Cheese (with shrimp and lobster!), to the Poaches Salmon with Basil Cream Sauce and Fettuccine, to the Tender and Juicy Barbecued Baby Back Ribs, to the Fried Apple Pie, there's something perfect for every occasion.  She not only walks you through the preparation of her favorite dishes with ease, but also share heartfelt and witty stories about food, family, and life throughout the book.  

I'm a huge fan of all things Patti LaBelle.  She is in my top five list of female vocalists of all time, and while I never got to try the sweet potato pie everyone went crazy for this last holiday season, I'm going to be on the lookout for it this year.

I've had this particular book for years now, and it's one that I seem to go back to time and time again. It's easy to use, has 6 color coded sections, and almost everything I have made from it is absolutely delicious.  I've even given it as a gift to a few friends, and from the feedback I've gotten, they seem to be enjoying it as much as I do.

The one recipe I make more than any other, is for Smothered Pork Chops.  It was the first thing I ever cooked out of this book, and it's one I tend to go back to a handful of times throughout the year.  I've made it so many times, I don't need to look at the recipe anymore.  The gravy with this is so damn good, rich and creamy, the kind of gravy that sticks to your ribs.  I've used it on mashed potatoes, and love to wipe my plate with a piece of toast, just to make sure I get it all.  I do add more mushrooms than the recipe calls for, and I use regular bacon, over turkey bacon.

I'm not a huge dessert person, never have been, never will be, but I'm a sucker for baked pears.  Hell give me a poached pear, and I'm just as happy.  Her version has them wrapped in a layer of pie dough, and stuffed with sugar, cinnamon, raisins, and nuts.  She calls them Pear Dumplings, and just typing this is making my mouth water.  It's been a while since I've made this one, but I'm thinking that will have to be rectified as soon as possible.  She recommends the same preparation for sweet or tart apples, especially Jazz apples, but I haven't tried that yet.  I've played around with using a mixture of brown and regular sugar, instead of just the granulated, and I find my palette tends to enjoy that flavor a bit more.

So now that I've got your taste buds jumping, I'm going to leave you with one of my favorite Patti LaBelle songs.

The Mystery Writers of America Cookbook edited by Kate White (Password Clue)

Synopsis From Back Cover:

Hard-boiled breakfasts, thrilling entrees, cozy desserts, and more - this illustrated cookbook features over 100 recipes from legendary mystery authors.  Whether your're planning a sinister dinner party or simply looking to whip up some comfort food, you'll find plenty to savor in this cunning collection.  Full-color photography is featured throughout, along with mischievous sidebars revealing the links between food and foul play. 


Let's think about this one for just a second.  How on earth would I be able to pass on this one.  The Mystery Writers of America Cookbook contains two of my favorite things in the world, mysteries and food.  It's a no-brainer, and I would have deserved to be victim number one, had I not jumped at the chance to get my hands on this one.

When I got it in the mail, and I'm not exaggerating this, I skipped all the way from the mailbox to my front door.  I was that damn excited.  Now it took me a few days to have the time to start trying out some of the recipes, but once I did, I have to admit to being a little impressed.  These aren't examples of complicated, high cuisine.  For the most part, the recipes are fairly simple, easy to follow, and it's the kind of food we all love to eat.

I'm not a huge breakfast eater, but I know it's the most important meal of the day, so I try to get by the best that I can.  I'm really not an egg fan, so the fact I was willing to make an omelet should shock everyone I know, but when I saw who contributed it to the book, I had to go for it.  I think you guys know that I'm a huge fan of Ben H. Winters The Last Policeman trilogy, and thank the lord, he included Detective Palace's Three-Egg Omelet.  If you are a fan of the series, you will recognize Hank's customary breakfast.  It was super easy to make, and while I'm still not a huge fan of eggs, I'm willing to love anything attached to Hank Palace.

After I had perused the entire book, I decided to try out Brad Meltzer's Italian Chicken.  Again it was a dish with only 7 ingredients, two of them salt and pepper, and it was so easy to make.  There were only 5 steps to it, the first was to preheat an oven and spray a baking dish.  I wasn't expecting it to be as good as it was.  I think sometimes we forget that simple is good, and that sometimes it's the best way to go.

And not to name drop, but here are some of the other authors who have contributed recipes of their own: Louise Penny, Mary Higgins Clark, Rhys Bowen, Kathy Reichs, Charles Todd, Jacqueline Winspear, Gillian Flynn, Sue Grafton (the peanut butter and pickle sandwich her main character loves so much), James Patterson, and tons more.  This will be one of those cookbooks I go back to over, and over, and over again.

Challenges: Password (America)

Tamales: Fast And Delicious Mexican Meals by Alice Guadalupe Tapp

Synopsis From Back Cover:

Tamales are a Mexican favorite, beloved year-round as well as at Christmas, when the whole family traditionally pitches in with the work of tamale preparation and assembly. Thanks to renowned tamalera Alice Guadalupe Tapp, it's now possible to enjoy these delicious treas with a lot less labor.  Tapp has worked her tamale magic to turn the classic process on its head by paring it down to three to four steps that can be done in as little as forty-five minutes using handy tips, products, and tools.  All sixty dishes in the book are naturally gluten free, and include both classic tamale recipes - such as Chicken Mole, Sirloin Beef, and Fresh Poblano and Potato tamales - and novel recipes such as Chorizo and Egg, Oxtail, and Baked Fig tamales.  With this book, tamales are fast and easy enough to enjoy every day, and delicious enough to serve at any celebration.

Tamales are one of my many addictions around the holidays.  It's this perfect Christmas present, wrapped up and ready to eat at a moments notice.  You can make a ton of them days in advance, and enjoy the fruits of your labors for days to come.  Other than the dumpling and the taco, I don't think there is a more perfect food.

I think what I love about all three of the foods, is how many different things they can be.  If you can think of something to stuff into them, you can do it.  And for someone like me, who is almost willing to try anything, the sky is the limit.  I'm dying to try the Wild Boar Carnitas, though I'm not sure where I would find the wild boar.  I'm also really intrigued by the Jalapeno Pesto Potato tamales and the Coconut Lime Corundas.  I think for this Christmas I'll be sticking to the more traditional ones, but I'm really loving the idea of some of the other ones.

I received this book for free from Blogging for Books, for this review.

The Kitchn Cookbook by Sara Kate Gillingham & Faith Durand

Synopsis From Back Cover:

"There is no question that the kitchen is the most important room of the home," says Sara Kate Gillingham and Faith Durand of Apartment Therapy's beloved cooking site and blog, The Kitchn.

The Kitchn Cookbook offers two books in one: a trove of techniques and recipes, plus a comprehensive guide to organizing your kitchen so that it's one of your favorite places to be.

I'm not sure if it's the holiday season, but I've been on a cookbook kick recently.  There is something about winter setting in, the shorter days, the colder temperatures; that makes me wants to cook more at home.  I find myself digging into the cookbooks I already own, and purchasing new ones, to find the next recipe I want to try out.

With The Kitchn Cookbook, I've gotten a few more recipes to add to my arsenal, but I've also discovered some really good tips, and space saving solutions I'm dying to put into practice.  I live in an apartment, and for those of you who are familiar with an apartment kitchen, you already know that space isn't always there, or at best, it's in a really odd location.

I've tried a few of the drink recipes already, and yes they were delicious.  I'm addicted to rhubarb, so I had to try the rhubarb-vanilla soda.  It was so good, and there are variations for rhubarb-ginger and rhubarb-mint sodas that I want to try out as well.  There is a recipe for Siracha-honey popcorn clusters, and I really want to make it.  I'm not sure if I would actually form it into clusters, or leave it loose.  Either way, it sounds damn good and I want to give it a go.  There is even a recipe for sweet potato and caramelized onion hash that includes a baked egg.  I'm not a huge fan of eggs, but I'm thinking that they may have me talked into it after I give this one a try.

I have a sneaky suspicion that I'll be hanging onto this one for years to come.  I'm just hoping I don't spill too much on it, as I tend to do all of my most loved cookbooks.

I received this book for free from Blogging for Books, for this review.

In Her Kitchen by Gabriele Galimberti

Synopsis From Dust Jacket:

On the eve of a photography trip around the world, Gabriele Galimberti sat down to dinner with his grandmother Marisa.  As she had done so many times before, she prepared his favorite ravioli - a gesture of love and an expression of the traditions by which he had come to know her as a child.  The care with which she prepared this meal, and the evident pride she took in her dish, led Gabriele to seek out grandmothers and their signature dishes in the sixty countries he visited.  The kitchens he photographed illustrate both the diversity of world cuisine and the universal nature of a dish served up with generosity and love.  At each woman's table, Gabriele became a curious and hungry grandson, exploring new ingredients and gathering stories.  These vibrant and intimate profiles and photographs pay homage to grandmothers and their cooking everywhere.  From a Swedish housewife and her homemade lox and vegetables to a Zambian villager and her Roasted Spiced Chicken, this collection features a global palate: included are hand-stuffed empanadas from Argentina, twice-fried pork and vegetables from China, slow-roasted ratatouille from France, and a decadent toffee trifle from the United States.  Taken together or bite by bite, In Her Kitchen taps into our collective affection for these cherished family members and the ways they return that affection.

I have an obsessive need to collect cook books, the more varied they are, the better. And when the break the normal mode, go beyond the role of a normal cookbook, I love them even more.  In Her Kitchen mixes food, family history, and gorgeous photography.

When I first cracked open the cover, like I do with every other cookbook I get, I read it cover to cover.  I took in the small little snippets of these grandmother's lives, and I enjoyed reading the love behind the food.   The pictures are stunning, simple in their construction, they are impactful and profound.

Of the food itself, I would love about half of it, be willing to try quite a bit more, and I would run away from one or two of them as fast as my feet would carry me.  I'm intrigued by the Tuscan wild boar stew from Italy.  I know I would love the Khinkali, a pork and beef dumpling from Georgia.  The Spanako-Tiropita, a spinach and cheese pie from Greece looks down right yummy.   Golabki z Ryzem i Miesem, a cabbage with rice and meat roll from Poland is a dish that I'm used to, but this one is a bit different.

I'm not sure I would love the Honduran iguana, but if I didn't know what it was, I may be willing to try it.  The one dish, even I would not be willing to try, is Finkubala.  It's a dish from Malawi, it's a pretty simple one actually, only 5 ingredients.  The problem for me is that the main ingredient is 4 1/2 pounds of dried caterpillars.  Actually they are more like maggots.  They are sauteed with onion and tomatoes, and the picture is enough to have me running for the hills.

I'm really looking forward to try a few of these out, when I do, I promise that pictures will be forthcoming.

I received this book for free from Blogging for Books, for this review.

Tacolicious by Sara Deseran

Synopsis From Front Cover:

Tacos may be the most universally love, happy-making food on Earth.  After all, who can say no to a juicy, spicy Chile Verde taco; a decadently deep-fried Baja-style fish taco; or a gloriously porky Carnitas taco? At Tacolicious, the San Francisco Bay Area's most popular Mexican restaurant, tacos are a way of life.  And now, in this hotly anticipated debut cookbook, co-owner Sara Deseran shares all of the retaurant's tortilla-wrapped secrets.  Whether your'e seeking quick and easy weeknight meals of inspiration for a fabulous fiesta, Tacolicious has you covered.  With recipes for showstopping salsa, crave-worthy snacks, cocktails and mocktails, and, of course, tacos galore, this festive collection is chock-full of real Mexican flavor - with a delicious California twist.

I adore tacos.  I don't think there is a more perfect food, well maybe the dumpling, but that's for another post.  The taco is such a simple concept, but it's so versatile  It can be as simple as what I grew up eating; store bought taco shells, seasoned ground beef, cheddar cheese, lettuce, onion, tomatoes, and sour cream.  My mom would put the hamburger and cheese into the shells, then pop them in the oven for a bit, just to let the cheese get a little melty.  Or it can be a culinary masterpiece, either way, I'll eat them.  Obviously, there was no way I wasn't looking forward to getting my hands on this book.

I'm one of those oddballs that will read a cookbook, cover to cover, before selecting something to try out.  I like to get a feel for the way the book flows, the stories behind the dishes, the history of the food, and it's always a plus when the author's personality shines through.  I got all of that with Tacolicious.  Reading this book made me sad that I don't live in San Francisco, though not enough to get me to move.  Once I was done with my initial read, it was time to cook.  Which, just after reading, is my favorite pastime.  It's such a good relaxation tool for me.

I love Chile Verde so it was pretty easy to figure out what I wanted to make first.  It's not something I've ever made before, I've never needed to.  I live on the side of town that is just a few minutes away from some of the best Mexican food in the state.  There are a ton of small, locally owned dives, that does some of the best Mexican I've had.  I've lived in California and Texas, and been into Mexico about a bazillion times, and I'll put what we got here, against any of those other places.

I'll admit, I was a little daunted at first.  It's not a long recipe, or one with a tone of ingredients, but it's one that I didn't want to screw up.  I didn't want to turn one of my favorite dishes, into something I wouldn't want to eat ever again.  I really hate cutting up meat, and I was not looking forward to it at all.  Thankfully, there is a new butcher shop in town, that sells locally raised meats, and they will prepare it for you as well.  So after one side trip, I was back home, ready to cook.

Once I got started, it was pretty simple, and the house quickly filled with an aroma that made my mouth water.  I'm not going to say that my first stab at this dish was as good as the version I could get at Tacoliscous, but it was pretty damn good.  The pork was perfectly tender, and so juicy.  I love the flavors of Chile Verde, and I think I've found a new favorite.

There is a recipe in here for fish tacos, another of my weaknesses, but I never like to fry at home.  I can't stand the smell it leaves behind.  There is also a recipe for tamales, and if I ever feel that ambitious, I'm giving it a go.  And the next time I feel like grilling some hot dogs, the bacon-wrapped hot dogs with jalapeno-cucumber relish, will be being consumed, along with a pitcher of Margarita picante.

I received this book for free from Blogging for Books, for this review.

Sweet Magic by Michel Richard

Synopsis:

Celebrated and award-winning chef Michel Richard goes back to his roots with this new cookbook.  His first passion was desserts and this book is a love letter to them.  This is not only a cookbook though, it's an exploration on the author's way of thinking and his approach to pastries.

I love to cook.  It's one of those endeavors that helps to take my mind of things and get lost in the moment of creation.  It's one of my escapes and one I hold dear to my heart.  Now with that being said, I'm not much a baker.  As of matter of fact, desserts scare the hell out of me because they all seem so easy to screw up.

This book didn't help ease those fears.  I'm not sure what it is but when I crack open a dessert cookbook my hands start to shake and my knees get wobbly.  I'm way too intimidated to even try most of the recipes in this one though for most experienced baking aficionados they would probably find most of them easy.  The recipes are written in a easy to understand with step-by-step instructions on what to do and when to do it.  There is a personal comment or explanation with each one that helps you understand where the recipe came from and why he made it that way.  In every aspect but one this is a easy, straightforward cookbook.  It just so happens for me, the subject matter is the hard part.

Now I did try to Macadamia Chocolate Chip Cookies and other than a little darkening on some of them (I don't think my oven bakes evenly) they turned out pretty well and my son loved them.  Now the recipe said that it makes 65 cookies but we ended up a with a little less than that, maybe I made them too big.  I brought some of the leftovers to work and they guys all seemed to like them as well.  I'll put the recipe and instructions at the end of the review.

I would recommend this to anyone who is a little more daring than me or to anyone who loves baking as much as I do cooking.  I think it would make a perfect addition to most home cooks libraries.

Macadamia Chocolate Chip Cookies

1 1/2 cups (3 sticks) unsalted butter

1 cup sugar

1/2 cup molasses

2 eggs

1 teaspoon vanilla extract

3 cups pastry flour

1 pound semisweet chocolate chips

1 1/2 cups macadamia nuts, toasted and chopped

Preheat the over to 350.

Place the butter, sugar, and molasses in the bowl of a stand mixer (I had to borrow one) with the paddle attachment and beat until light and fluffy, about 5 minutes.  Crack the eggs into a small bowl and stir in the vanilla.  While mixer is on high, add the eggs to the butter mixture in two stages, stopping the mixer and scrapping the sides of the bowl in between.  Add the flour (I did not know the difference between regular flour and pastry flour until I asked the friend I borrowed the mixer from) a third at a time, stopping, the mixer and scraping the sides of the bowl after each addition.  Add the chocolate chips and the macadamia nuts and mix until combined.  Chill the dough in the refrigerator until firm, about 30 minutes, to make forming the cookies easier.  Using a small ice cream scoop or a tablespoon, scoop the dough into 1 1/2-inch mounds with at least 2 inches of space between cookies.  Bake for 8 to 10 minutes, or until light brown.  The cookies should be firm around the edges but still soft in the middles.  Allow them to cool on a sheet for 5 minutes, then transfer to a rack (I don't have a cooling rack so I used to roasting pan racks).  Store in a tightly covered container for up to 3 days (the cookies lasted a bit longer than that around here and didn't seem any worse for wear).

The Italian Slow Cooker by Michele Scicolone

Synopsis From Back Cover:

Plug it in, walk away-and cook like an Italian grandmother. 

Yes, it's that easy.  Michele Scicolone, a best-selling authority on Italian cooking, shows how to re-create the traditional flavors Italian food in your slow cooker.  Meat and Mushroom Ragu, Milan-Style Pasta and Beans, Sicilian-Style Orange Chicken, "Big Meatball" Meat Loaf, Osso Buco and Red wine-with just a few minutes of prep time in the morning, you can come home to an authentic Italian meal that you'll be proud to serve to family or company.  Simmered in the slow cooker, these dishes are as healthy as they are delicious.  Risotto and polenta are effortless-no need for all the usual stirring-inexpensive tough cuts of meat turn luxuriously succulent, and cheescakes emerge silkily flawless.  Just one question:  Why didn't someone think of this before?

I tried a few of the dishes in the book and for the most part I really enjoyed them.  I'm sorry to say that once again I'm having to do this review without pictures because I've been a lazy little boy and have not replaced my digital camera yet, so I apologize for you not being able to see how good the food looked once it was done.  The only thing that was better than the look was the smell and the taste of it.  One note I will say, and one I almost missed in the book, is that the recipes are for a slow cooker that is 5-7 quarts.  I'm going to share two of the recipes I tried out and I encourage everyone to give them a shot.

Calamari Soup

1  medium green bell pepper, chopped
2  large garlic cloves, chopped
1/4  cup olive oil
1 1/2  pounds cleaned calamari, cut into 1/2 inch rings
1  cup peeled, seeded, and chopped fresh or canned tomatoes
1  large carrot, chopped
2  medium celery ribs, chopped
2  medium potatoes, diced
1  8-ounce bottle clam juice
5  cups water
2  cups fresh or thawed frozen peas
1  cup white rice
Salt and freshly groud pepper
2  tablespoons copped fresh basil or parsely

In a large skillet, cook the bell peppers and garlic in the oil over medium heat until tender, about 15.  Scrape the mixture into a large slow cooker.

Add the calamari, tomatoes, carrot, celery, potatoes, clam juice and water.  Cover and cook on low for 2 hours.  Add the peas, rice, and salt and pepper to taste.  Cover and cook for 20 minutes more, or until the rice is tender.  Stir in the basil or parsley and serve hot.

Because I'm allergic to green bell peppers I did use red bell peppers instead, other than that I did it exactly the way the recipe is written and I loved it.  I had my first bowl with parsley and while I like it, I tried it the next day for lunch and used basil instead and enjoyed that better.  I ate this with a arugula salad and some toasted Italian bread.  The recipe said this serves 6, though we got 7-8 servings out of it.

Pears in Marsala

1/4  cup packed brown sugar
1/4  cup Marsala
1/2  cup organge juice
1  cinnamon stick
6-8  firm ripe pears, such as Bosc or Anjou

 In a slow cooker, stir together the sugar, wine, orange juice, and cinnamon stick.  Place the pears upright in the cooker and spoon some of the liquid over them.  cover and cook on high for 4 hours, or unitl the pears are tender when pierced with a knife.

Uncover and let the pears cool in the cooker, basting them from time to time.  Carefully transfer the pears to a serving dish.  Discard the cinnamon stick.  Pour the juices over the pears and chill until serving time.

Loved, loved, loved this one.   I love pears, love Marsala so it was a perfect combination for me.  The book suggested serving with a blue cheese like Gorgonzaola and since I enjoy the cheese I tried it and found it to be a nice contrast in flavor.  I also tried it with a Havarti, which I enjoyed as well.

I was sent this book from the publicist for review and I'm thanking them every day for it.

da cajn critter by Pamela D. Lyles

Well this will probably be the dullest review I will do to date. Unfortunately this will not be due to the book but to my lack of preparedness to do the review. As you can tell this is a cookbook and one that I absolutely loved. The problem will be that my digital camera has been in non-working order for a while so there will be no pictures of the delicious food that I prepared from it. I've been lazy about buying a new one so far that I apologize.

As far as cookbooks go I have to tell you that this is one of the easiest to use and doesn't take itself too seriously. There are recipes for everything from a basic Grilled Cheese Sandwich to Grilled Italian Beef a la Sonoma. You will everything from great soups like Oyster Artichoke Soup to a hearty meals that makes my mouth water, Crawfish Boil anyone?

Before I get to the two recipes that I will post about I will tell you a little more about what I liked about this book. I will give you the author's own words to describe what I feel was the whole feel of the book, "This cookbook isn't just favorite recipes with a catchy title. It is actually a way of life for someone who wants to eat good food, be with real people, and make cooking simple and easy so you actually WANT to cook. It's about breaking the rules and making cooking fun again."

I agree with everything she said. The recipes in this book are those that seem familiar to me because this is the down home good food that I grew up with. There is nothing in here that is overly hard to make or requires expensive ingredients to cook with. This is what I want to feed my son and I would recommend this book to everyone who wants to enjoy time in the kitchen again. By the way, this is the first place I learned how to tell how fresh bread was in the grocery store. For those of you who are like me and didn't already know I'll let you in on the secret. Bread is delivered to stores five days of the week and the color of the tie tells you what day it was delivered on. Blue is Monday, Green is Tuesday, Red is Thursday, White is Friday, and Yellow is Saturday. It's ingenious and I feel rather silly for never noticing the color difference before.

Alright on to the recipes I tried out. I actually have tried out more than two but I will give you the first two I tried out. Once again I'm sorry that there will be no pictures.

Mama Bea's Cheese Cookies

1 cup plus 2 tablespoons sifted cake flour

1/2 teaspoon salt

1/2 teaspoon red pepper

1/3 cup (1 stick) softened butter

5 ounces New York extra-sharp Cheddar cheese, shredded

3 to 5 dashes of Tabasco sauce

1 1/4 cups crisped rice cereal

Sift the flour with the salt and red pepper in a bowl. Cream the butter, cheese and Tabasco sauce in a Mixmaster. Add the flour mixture. Stir in the cereal. Shape the mixture into small balls and arrange 2 inches apart on an ungreased baking sheet. Press down on each with the bottom of a drinking glass to flatten. Bake at 350 degrees for 15 to 20 minutes. Makes about 48.

I made these for a Thanksgiving day appetizer and they were a big hit. My son, who is 6, loved them and has since asked me to make them again. I did have to make some changes though. I couldn't find New York cheese to I had to go with what I found in the store. If there was a difference I didn't notice what it could be. I also used a different hot sauce since I don't like Tabasco, it's too sweet for me.

Alma's Pork Tenderloin in a Bed

2 (1 pound) pork tenderloins

Salt and pepper to taste

4 potatoes

2 loaves French bread

4 sprigs of fresh rosemary

1/3 to 1/2 pound bacon slices

4 garlic cloves

Fresh sage leaves

Olive oil

Preheat the oven to 350 degrees. Rinse the tenderloins and pat dry. Season with salt and pepper. Peel the potatoes and cut them into chunks. Cute the bread loaves to the length of each tenderloin. Remove the soft interior of the bread, leaving a shell. Place each tenderloin inside a hollowed loaf. Place a sprig of rosemary under and on top of each tenderloin. Place a garlic clove on top of each tenderloin. Wrap the loaves with bacon slices and tie with clean kitchen string. Arrange the loaves in a roasting pan. Arrange the potatoes and the remaining 3 garlic cloves around them. Sprinkle with salt and drizzle with olive oil. Reduce the heat to 300 degrees and bake the tenderloin loaves for 30 to 45 minutes or until cooked through. Cut each loaf into slices to serve. Serve with the potatoes. Makes 4 serving.

This was fabulous. I served this with a spinach/apple salad with Gorgonzola cheese and walnuts. I have to tell you that it was a hit with my friends as well and will become a part of my monthly meal plans. I did use more garlic when I did it. I'm addicted to the stuff and put 2 cloves with each tenderloin instead of 1.