Back to Mom's Kitchen

The other day I was at my mom's house helping her with some heavy lifting-type cleaning. We stopped for lunch and she, knowing my fondness of a good tenderloin, fixed me one of the best I've had to date. That's my mom for ya.


What makes hers so special (other than the mere fact that it's my mom's)? I think it's that she pretty well beats the tar out of the tenderloins until they are paper-thin. She tenderizes and then tenderizes again until not one iota of gristle should dare exist. A little salt, an egg dip, and then the coating.


The secret coating? Cracker crumbs...just that. However, once again, the pulverizing of the cracker crumbs to practically cracker dust make the finished product fantastic. She fries them in the hottest oil she dares. And there they turn to a beautiful shade of doneness and crunch. Perfection.


She'll very soon be 84 and she cooks like someone 1/3 her age. I aspire to follow her lead every day.


Sorry, tenderloin tour contestants...I have my winner, hands down. I will do the decent thing, though...I'll put my mom's tenderloin sandwich in a class all its own...


It only seems fair. 

oh, yeah...