When we were little, we used to camp often during the summer. Sometimes we would camp in tents at a site, other times at my grandparents farm. We had a tent trailer which my parents parked out in the front pasture. Every few weekends during the summer, we would go out and visit then camp out in the trailer.
One story that comes up often, happened to me when I was about 5 years old. Mom and Dad had put us to bed, and the last thing I remember is curling up and going to sleep. The next thing I remember is waking up on the ground, outside of the trailer. So I ran around front and knocked on the trailer door to be let back in. Now this scared the bejeebers out of my parents, since by then it was late at night, and as far as they knew, we were all long asleep. Much to their surprise, they found me on the other side of the door. 😀
Another favorite is the time we ate snake. One evening, my parents thought it would be funny to play a joke on us. When we asked what was for dinner, mom showed us the piece of meat she was preparing, and told us very seriously “Snake” hoping to shock us. Dinner came, and she served us up these round slices of ‘snake’. Surprisingly, we gobbled it up (we were picky eaters), and later that night when we went inside to brush our teeth, we ran up to my Gran and told her all about the snake we ate for dinner.
Since then, pork tenderloin has been known as snake ( or at least has brought up this story).
Be sure to make lots, it flies (slithers?) off the plate!
Snake (a.k.a Cracker Fried Pork Nuggets)
- 1 pork tenderloin
- 1 egg, beaten
- 1/2 sleeve soda crackers, crushed
- 1/2 c flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- oil for frying
- Preheat about 1/2 cm/ 1/4 in of oil in a large pan
- Trim your tenderloin of fat and the silverskin, then cut into medallions, about a centimeter/ 1/2 inch thick.
- Mix together the four, salt, pepper and paprika, then set up your breading station.
- Dredge each piece of pork in flour, then in egg, then in the crackers.
- Fry them for a couple minutes on each side until the crackers are golden and the meat is no longer pink.
- Drain them on a paper towel to remove excess grease.
Don’t they look sssssssssssscrumptioussssssss?
(OK…. that was awful…. 😛 )
It has been brought to my attention that it was, in fact, not this recipe but another one for grilled pork tenderloin that my parents told us was snake ( makes sense you know because it would have been whole….). I have just come to associate these nuggets with that story. Still really tasty and the only thing that ever gets made when we have pork tenderloin in the house 🙂