Pork Tenderloin with Apples and Onions

Pr0n tenderloin is more like it - this stuff  is disgustingly delicious.  Thanks Epicurious - for blowing my recent pork tenderloin with onion and apple relish right out of the water.

1 large pork tenderloin (about 14 ounces)
3 tablespoons olive oil, divided
2 tablespoons Dijon mustard
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
1/2 cup dry white wine or apple cider

Preheat oven to 450°F. Season pork with salt and pepper.

Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork. Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.

Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, about 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.

Meanwhile, pour apple cider over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.

Tacos Al Pastor

No reason not to give it a whirl at home. . . . thanks Goya!
They seem to know what's up:
"Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the world for good reason: The mixture of smoky, spicy chiles, sweet pineapples and fresh onions and cilantro is taco perfection. Traditionally, Tacos al Pastor are made by marinating pork in chile sauce, layering the meat on a vertical rotisserie, adorning with a pineapple and roasting slowly for hours--a process that's almost impossible to replicate at home. So we've taken the delicious, authentic flavors that make these tacos so special, and adapted the recipe for your home kitchen, so you can enjoy it whenever a craving strikes!"

Tacos Al Pastor
For the pork:
5 Goya Guajillo Chiles
5 Goya Pasilla Chiles or Goya Ancho Chiles
1 Goya Chipotle Chiles in Adobo Sauce
1 medium white onion, halved
1 (20 ounce) can Goya Pineapple Chunks
1/4 cup Goya White Vinegar
2 tablespoons Goya Minced Garlic
1 teaspoon Goya Cumin
Goya Adobo with Pepper, to taste
2 tablespoons Goya Vegetable Oil
1 (2 1/2 pound) boneless, skinless pork butt, cut into 1/2-inch cubes
For the garnish:
1 (10 ounce) package Goya Corn Tortillas, warmed
2 tablespoons finely chopped fresh cilantro
1 lime, cut into wedges 

Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately. 

Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. 

Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate. 

Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes. 

Cooking tip from LA COCINA GOYA:

Warm, soft tortillas, every time! Achieving perfectly warm and pliable tortillas can be tricky business: We find the microwave results in gummy, chewy rounds while the oven dries them out. Our tried-and-true method: steaming. To do, fill a steamer with 1/2 inch water; bring to a boil and reduce heat to medium-low. In the meantime, wrap the tortillas in a dish towel. Then, place the bundle in the steamer, cover with a tight-fitting lid and heat until warm, about 10 minutes

Cocinar en la cocina mexicana

While in Mexico, I was lucky enough to have a new friend ask la dama at the B&B where she is staying if she would be willing to teach me to cook.  What a fantastic opportunity: to see a local B&B, to kick it with a Mexican family and speak Spanish for a few hours, to learn how to cook some favorites, and to eat said favorites.
Sra. Garcia and I agreed upon $400 pesos ($32US), and I headed over after class.  We made arroz verde, salsa verde (roasted tomatillo salsa), salsa de aguacate, milanesas de cerdo, and a salad of pepino y yerba buena (cucumbers and mint).   When I mentioned how our entire meal was green; la dama added some jitomates to the ensalada.
Se una comida muy sabroso.  Se sirven con tortillas de maize, por supuesto.

I realize my recipes don't use exact amounts and well, you can just get over it, or check out the links that I include with each recipe for similar recipes that I found on the interwebs.  And no, these aren't my photos; click on them to whisk yourself off to the triple dub from whence they came.
Something I am finding out as I cook here; Mexicans LOVE their liquedoras.  Love love love.  How they ever managed with solamente molcajetes I will never know.  So if you want to get cooking Mexican style, you might want to invest in a decent liquedora.  Every dish I have made here has used one.

our rice was nowhere near this green - I think this image is arroz con espinacas

Arroz Verde
rice - enough to serve 10 people, 4 cups maybe?
chicken stock or water
pasilla pepper
onion
garlic
salt
crema (sour cream) or leche (milk)

Put your rice in a bowl of hot water and let sit for 10 minutes stirring occasionally.
In the meantime, you can heat up your pot and add some oil.
Drain the rice in a colander and add to the hot oil in the pot.  Stir fry until the rice is no longer opaque, but has started to become translucent.  You only need to stir occasionally to ensure the rice isn't burning onto the bottom of the pan.  You do NOT want to let the rice become golden for arroz blanco, or arroz verde though, so keep an eye on it.  (for arroz blanco, you just omit the pepper from the puree, and then you can add peas and/or carrots toward the end of cooking for color)

While the rice is cooking, pull the seeds out of your chile and chuck it in una liquedora (a blender or food processor) with about 1/4 c onion, 1 clove of garlic, and about 1 cup of water.  Puree until smooth.

Once the rice is ready, pour in the veggie puree and stir.  Now you need to add enough liquid to cook.  Follow the 1 cup of rice = 2 cups of liquid idea, and add as much water as you think you need (you can add more as it cooks if it needs it, so don't go overboard).  La dama used powdered chicken bouillon, but you could also use chicken broth or stock instead of water and bouillon. 

Taste for seasoning.  Adjust as necessary.

Add crema or leche; maybe 1/4 cup.

Stir again, cover, and allow to simmer for 20-30 minutes until rice is done.  Stir occasionally so the green bits don't just sit on top, and to check liquid levels.  We did end up adding more water part way through.

Fluff up and serve with more crema on top.

Arroz verde can also be made with broccoli, spinach, or asparagus.  You can add peas or carrots as you wish.   We didn't.

Milanesas de Cerdo

thin cut pork cutlets - you may have to pound yours out if you cannot find them superthin

breadcrumbs

lots of pepper

salt

2 eggs

oil

Scramble the eggs.

Pour the breadcrumbs onto a plate and season generously with pepper, and less generously with salt.  Stir to combine.

Heat a skillet over medium high and add oil.

Dip the pork into the eggs, then into the breadcrumb mixture and then place into the hot oil and cook on both sides until done (about 3 minutes per side).  

Basically like this, but with less stuff.

Roasted Tomatillo Salsa, aka Salsa Verde

a bunch of tomatillos - maybe 1 to 1 1/2 lbs; papery skins removed (it's easier to do this under water - the tomatillos, not you)

serrano chiles - the quantity depends on you, and the chiles; sometimes the chiles are hotter than others and sometimes people like things spicier than others.  I will recommend starting with two, and you can always add another one later if you like it mas picante.  I think we actually used something similar to these costeno amarillos chiles; but I can't be positive.  If you can find those amarillos, you can use 4-5 since they are not as spicy.  We just cut off the stems and used them seeds and all.

salt - to taste

garlic - 1 clove

cilantro - 2 tbsp

water - about 1 cup

optional: white onion - 1/4 c

Char the tomatillos and peppers a la plancha, or in the oven; turning frequently so all sides get some color.  As the tomates and chiles are finished, remove them from the heat and stick in a bowl of cold water.  Once they're cool to the touch, you can pull off the darkest spots of skin, (as well as the thicker skin off the chiles) so your salsa stays nice and bright green.

Put them in your blender or food processor with the garlic clove, cilantro, water and salt; and the onion if you're using it.  Whir away.  Taste for heat level and salt; now is the time to add another pepper or more salt if necessary.  Done.

Or try this.

Salsa de Aguacate

1 avocado

8-10 tomates (tomatillos)

cilantro - 2 tbsp chopped

salt to taste

water - about 1 cup

serrano chiles - same deal as above; start with 2 and taste; you can always add another one later.  Cut off stems, but use seeds and all.

again, onion is optional, as is garlic - we used neither

Cut the tomatillos in quarters if they're large, half if they're small, and chuck into your blender/food processor with the cilantro, salt, avocado and water.  Puree away.  Done.

Or, try this.  Or this if you're a visual learner.

When I made this at home, I roasted all of the veggies on the grill, and yes, I used about half of a white onion, and a couple of cloves of garlic.  I also used an anaheim chile along with the serranos.  So yeah, it was basically a mix of the two salsas and it was FAB.

Mmmmmexico

Now that I have you salivating over corn fungus, let's talk edibles.  Yet another overpriced cooking school (everyone scoffed at me when they heard I spent $600 pesos; but I have yet to find a single school that isn't in that same price point) was kind enough to post some nummy recipes for us!  Yay, thanks Culinary Adventures!

Mango Mousse (Mousse de Mango)
6 servings
  • 2 ripe mangoes
  • 1/4 cup powdered sugar
  • 1/2 envelope gelatin*
  • 2 tablespoons hot water*
  • 2 tablespoons cold water*
  • 1 1/2 teaspoons Mexican lime juice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1+1/2 cups whipped cream
1. Place the mangoes and powdered sugar in a food processor and puree.
2. In a large bowl, place the gelatin with the cold and hot water, lemon juice, nutmeg and cinnamon. Stir and then let sit for 5 minutes.
3. Add the mango puree to the gelatin mixture. Let sit for 20 minutes.
4. Beat one cup of the whipping cream to soft peaks and gently fold into the mangoes.
5. As this point you can either spoon the mousse into individual dishes or place the entire amount into a spring-form pan for slicing later.
6. Let the mousse chill in the refrigerator at least 4 hours. Top with fresh whipped cream.
*You can omit the gelatin and water, producing a softer consistency-more like a pudding.

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Poblano Chiles stuffed with Scrambled Eggs & Bacon
(Chiles Rellenos con Huevos Revueltos y Tocino)
4 servings
  • 4 large fresh poblano chiles
  • 4 slices bacon, chopped
  • 1 tomato, diced
  • 1/2 onion, diced
  • 8 eggs
  • 1/4 cup cream
  • 1 cup manchego cheese, grated
  • 1 cup tomato puree
1. Roast and clean the poblano chiles.
2. Place the bacon in a large frying pan and cook until crisp. Remove from the pan and drain all the grease, except 1 tablespoon.
3. Sauté the onion in the bacon grease for a few minutes, add the tomatoes and continue cooking for another 2-3 minutes.
4. Crack the eggs into a medium bowl and stir in the cream. Add salt to taste.
5. Add the eggs to the frying pan and finish cooking. Stir the bacon in.
6. Stuff each chile with the egg mixture. Place 1/4 cup of grated cheese on top and broil until the cheese is melted. (If you do not have a broiler, you can melt the cheese in an oven.)
7. Heat the tomato puree. Spoon 1/4 cup of the puree on each plate and place the chile on top.
Plan Ahead:
1-3 days in advance: Make tomato puree
1 day in advance: Roast poblano chiles

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Chicken Poblano (Pollo a la Poblana)
6 servings
  • 4 poblano chiles
  • 1 tablespoon vegetable oil
  • 1 white onion, sliced thin
  • 3 cloves garlic
  • 1/2 teaspoon oregano
  • 3/4 teaspoon thyme
  • 1 cup cream
  • 1/3 cup cilantro, chopped
  • salt, to taste
  • 1 tablespoon olive oil
  • 6 boneless chicken breasts
  1. Roast and clean the poblano chiles. Roughly chop and place in a blender.
2. Heat the oil in a frying pan. When hot, add the onion, garlic, oregano and thyme and sauté for 5 minutes.
3. Add the cream, cilantro and salt. Cook for another 5 minutes.
4. Pour the mixture into the blender with the poblano chiles and puree until smooth. Set aside.
5. Heat the olive oil in a large frying pan. Add the chicken breasts and cook until both sides are lightly browned.
6. Pour the poblano sauce on top on the chicken breasts when serving.
Plan Ahead:
1-3 days in advance: Make the poblano sauce.

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Mexican Beef Tips (Puntas a la Mexicana)
4 servings
  • 1 1/4 pounds marinated skirt steak
  • 1 tablespoon vegetable oil
  • 1 large white onion, sliced
  • 3 roma tomatoes, cored & sliced lengthwise from the center
  • 3 serrano chiles, sliced lengthwise into thin strips
  • 1 tablespoon chopped cilantro
salt and black pepper to taste

1. Slice the skirt steak, across the grain, into 1" strips.
2. Place the oil in a large frying pan over medium-high heat. When it starts to sizzle, add the steak and brown on all sides.
3. Add the onion, tomato, and chiles. Cover, stirring occasionally until the meat is cooked, 4-5 minutes. Sprinkle with cilantro, salt, and pepper.

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Green Rice (Arroz Verde)
4 servings
• 2 poblano chiles
  • 1/2 cup cilantro
  • 1 3/4 cups chicken broth
  • 1 tablespoon oil
  • 1 cup white rice
  • 1 white onion, chopped
  • 4 cloves garlic, chopped
1. Roast the poblano chiles. (see page ...)
2. Place the chiles into a food processor, adding the cilantro and chicken broth. Puree.
3. In a 2-quart saucepan, heat the oil. Add the rice and onion and cook for about 10 minutes.
4. Stir in the garlic and cook a minute longer.
5. Add the poblano chile liquid to the rice, stir, cover and let cook for about 20 minutes or until done.

Plan Ahead:
1 day in advance: Make chicken broth and roast poblano chiles

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Pork Loin w/ Mango-Chipotle Salsa
(Lomo con Salsa de Mango y Chile Chipotle)
6 servings
  • 2 pounds pork tenderloin
  • 1 tablespoon olive oil
  • salt
  • black pepper
  • 2 cups mango, chopped (approx. 2-3)
  • 1 chile chipotle, seeded and minced (see page...)
  •  1/4 cup green onions, chopped
  • 2 teaspoons fresh Mexican lime juice
  • 1/8 cup cilantro, chopped
1. Preheat the oven to 350 degrees.
2. Heat the olive oil in a frying pan over medium-high heat. Salt and pepper the tenderloin and sear until browned on all sides. Transfer to a baking sheet.
3. Place the tenderloin in the oven for about 10-15 minutes or until done. (which for pork means 140 degrees.)
4. While the pork tenderloin is in the oven, place all the salsa ingredients into a large bowl and mix well.
5. Slice the tenderloin and top with the Mango Salsa.

Fruit-Chipotle Salsa:
Substitute 1 cup chopped pineapple for a cup on the mango.

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Shrimp in Pumpkin Seed Sauce (Camarones en Pipián Verde)
6 servings
  •  1 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/2 pound tomatillos, husked and rinsed
  • 1 serrano chile
  • 1/2 white onion, sliced
  • 2 cloves garlic, peeled
  • 2 lettuce leaves
  • 1/4 cup cilantro
  • 2 cups chicken broth
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  •  1 pound shrimp, cleaned and deveined
1. Preheat the broiler.
2. Toast the pumpkin seeds in a frying pan over high heat or under the broiler, stirring frequently so they don't burn. (Avoid browning them excessively, to maintain the sauce's trademark green color.) Seperate 1/4 cup for the garnish. Toast the sesame seeds in the same manner.
3. Place the tomatillos, chile, onion and garlic on a tray under the broiler until soft. About 5 minutes on each side.
4. Place all the ingredients, except for the shrimp, in a blender. Puree until smooth.
5. Pour the sauce into a stock pot over high heat and bring to a boil. Lower to medium heat and let simmer for about 10 minutes.
6. While the pipian is simmering, bring a large pot of water to a boil. Add the shrimp and cook for about 5 minutes or until done. Drain.
7. Mix the shrimp into the pipian.
8. Garnish with the remaining 1/4 cup of toasted pumpkin seeds.

Plan Ahead:
In advance: toast the pumpkin and sesame seeds.
Pipian also holds well in the refrigerator, so it can be made a few days in advance.
Pipian freezes well, so make a double batch and save the other half for a quick meal when there's no time to cook.

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Chocolate Kahlua Cake (Pastel de Chocolate con Kahlúa)
1 cake, 12-15 slices
  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 cup boiling water
Filling:
  • 1/3 cup sugar
  • 1/3 cup flour
  • pinch of salt
  • 1 cup milk
  • 1 egg
  • 1/2 + 1/2 cup Kahlua
1. Preheat the oven to 350 degrees F.
2. Grease three-9 inch round cake pans with shortening, line with wax paper and then grease again.
3. Place all of the ingredients, except the boiling water, into a large bowl. Beat for 2 minutes on medium speed.
4. Add the boiling water and continue beating for another minute.
5. Divide the batter evenly among the 3 cake pans. Bake for 20 minutes or until done.
6. While the cake is in the oven, make the Kahlua filling. Boil 2 cups of water over high heat in the bottom part of a double boiler. Place all the ingredients (with only 1/2 cup of Kahlua) in a large bowl over the double boiler. Stir the mixture continuously until it thickens, about 10 minutes. Remove from the heat and let cool.
7. Un-mold the cakes and lay out on 3 separate plates. Pour the remaining 1/2 cup of Kahlua on top of all three. Let cool for 2-3 hours. When ready to frost, place the first layer on a serving plate, spread with 1/2 of the Kahlua filling. Top with the second layer and spread with the remaining filling. Top with the third layer and frost with chocolate butter cream frosting.

CHOCOLATE BUTTER CREAM FROSTING (for one cake):
Beat 1/2 cup softened butter (one stick) in a mixer, add 3 cups powdered sugar, 1/4 cup milk, 1/8 cup cocoa, and 1 teaspoon vanilla. Beat until fluffy.

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Raspberry Chipotle Brownies
(Brownies con Frambuesa y Chile Chipotle)
12 servings
  •  3/4 cup butter
  • 3/4 cup cocoa
  • 4 eggs
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1 cup flour
  • 2 chipotle chiles in adobo, minced without seeds
  • 1 tablespoon adobo sauce
  • 1/2 cup raspberry jam
1. Preheat the oven to 350 degrees F.
2. Grease a 9x13 pan with shortening, line with wax paper, and then grease again.
3. Boil 2 cups of water over high heat in the bottom part of a double boiler. Place the butter and cocoa in the top part. Stir until well blended. Remove from heat and let cool.
4. Place the eggs, salt, sugar, and vanilla in a large bowl. Beat for 1 minute. Add the chocolate mixture, chipotle chiles, and adobo sauce. Beat for another minute.
Stir in the flour. Pour the batter into the prepared pan.
5. Spread the raspberry jam on top and swirl with a knife into the brownie mixture.
6. Bake for 25 minutes or until the center is done. Invert the brownies and remove the wax paper. Let cool. Cut into 12 pieces.

Mushroom Pork Chops

I didn't want to buy much for dinner, and the fella was wanting pork (insert your own dirty joke here).  I found this recipe and thought it couldn't possibly be good, but it was so easy, and had so many rave reviews that I had to give it a whirl.  All I had to buy was three ingredients - score!
Served on a bed of mashed sweet potatoes (with a bit of fake butter & salt mixed in), and my pathetic attempt at Aylene's Green Beans, and it was nomsville.

Mushroom Pork Chops
2 thick cut pork chops, butterflied into 4 thin (the thick cut fresh chops were on sale for about half the price of the pre-packaged thin ones and momma didn't raise no fool)
salt & pepper
garlic powder
1 onion, chopped
1 styrofoam package of sliced mushrooms to make life easy (8 oz.)
1 small can of condensed cream of mushroom soup

Season both sides of pork with salt, pepper, and garlic powder.
Sear on each side on for a couple of minutes in a cast iron skillet over medium-high heat.  Add the onion and mushrooms, pour cream of mushroom soup over the top.  Cover and reduce temperature to medium low.  Simmer 20-30 minutes, poking and stirring occasionally. 

Pork Loin with Apples

Fall again, which seems to translate to pork and apples for me more often than not. Definitely apples anyway, and pork and apples are a classic combo. Someone requested a nummy pork dinner after a perfect fall day of pumpkin patching and carving and I happily obliged - though not until 10pm or so. I tried to soothe the masses with a tasty apple drink in the meantime:
Apple Jack o'Lantern
1 1/2 shots of brandy (I used some VSOP I had)
a few dashes of Angostura bitters
apple cider
- can be served warm or cold. I'd love to add a little something else next time - - fizz perhaps? I put fizz in all my cocktails.

Roast Pork Loin with Apples
2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied (I totally forgot this step, whoops)
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
(I used a few dashes of dried and it turned out fine)
4 tablespoons cold unsalted butter - I used I can't believe it's not butter
2 apples, cored and cut into 8 slices - I used Braeburns
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons dijon mustard

Preheat the oven to 400 degrees F.

In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.

Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes.
Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.

Transfer the pork a cutting board and cover it loosely with foil while you make the sauce (I let my pork sit for about 20 minutes as I cooked the sides; I just covered the whole pan with foil and left it sitting on top of the oven to stay warm). Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.

Remove the strings (if you remembered to trim and tie your pork, which I did not) from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.

I served this with twice baked sweet potatoes and Brussels sprouts. For the sprouts, I skipped the cheese and tossed in some dried cherries before serving.

Grilled pork chops

Every once in a while I select a side dish before a main course. This was the case the last time I went grocery shopping. I saw some gorgeous asparagus and started craving my dad's awesome shallot & lemon asparagus. Then I saw some nice Niman Ranch pork chops and knew what had to be done. So, as per usual, I decided to let someone do all the hard work for me.
This recipe is crazy simple and I have everything on hand. Score! I only have two chops though, so I'm going to halve the marinade.

Grilled Lemon Herb Pork Chops
1/4 cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
I'm also adding 1 tbsp fresh chopped rosemary since I have it
1/4 teaspoon pepper
6 (4 ounce) boneless pork loin chops

In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Set aside 1/4 cup of marinade for basting later. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
Preheat an outdoor grill or a grill pan to high heat. Remove chops from bag, and lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with reserved marinade, until done.

I prepared this with my favorite asparagus side dish (with shallots and lemon juice) and omg, heaven.

Pork Satay

This one goes out to all my homies that think satay can be way too sweet sometimes. Also to Duane, who I think would come over to my house for dinner every day if I promised to make this for him (despite being reluctant at first). It's another South Beach Phase 1 recipe. Proof yet again that this diet does not SUCK, you naysayers!

Pork Satay
1/4 trans-fat-free peanut butter
1/4 c water
1 tbsp plus 1 1/2 tsp rice vinegar
2 tbsp low-sodium soy sauce
2 garlic cloves, minced
1/8 tsp red pepper flakes
1 1/2 lbs pork cutlets (about 3/4" thick), cut lengthwise into 1/2" strips
4 metal skewers (if you don't have metal you can use wood, just be sure to soak them really well in water so they don't burn in the broiler)

Heat oven to broil.
Whisk together peanut butter, water, vinegar, soy, garlic and red pepper flakes in a mixing bowl. Place pork in a separate mixing bowl and add 1/4 cup of the dipping sauce, toss to coat. (I may have added more than that to coat all my pork - use your judgment). Reserve the remaining sauce for dipping or to spread onto the satay once it's cooked.
Thread pork onto skewers and broil 4 minutes per side. Coat with reserved sauce or put sauce in dipping cups and serve alongside pork.

A garnish of cilantro or sesame seeds would be good if you're cooking this for guests or you like cilantro. Mmmm.

To go alongside, I planned to make Sesame Green Beans, but realized too late that I didn't have any more sesame oil. What else was there to do but douse my cooked beans in Sriracha, soy sauce and garlic powder? They were good and went really well with the skewers.

Spicy Pork with Rosemary Potatoes

I am a sucker for rosemary potatoes. I love the damn things. And I'm always looking for fun new stuff to do with pork (aside from carnitas), and this looked damn tasty last Saturday morning.

Spicy Pork with Rosemary Potatoes

• 1 tablespoon cumin seeds
• 1 tablespoon red pepper flakes
• 1/2 tablespoon whole black peppercorns
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 (3-pound) pork roast, cut into 4 steaks, 2-inches thick
• 2 tablespoons vegetable oil

• 3 russet potatoes, cut into 1-inch pieces
• 2 sprigs rosemary, stripped
• 2 tablespoons vegetable oil
• Salt

• 3/4 cup sugar
• 1/2 cup red wine vinegar
• 1 cup orange juice
• 1 tablespoon butter

Preheat the oven to 400 degrees F.
To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes.
Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.
In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.
Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce.

**Update**
This was a pretty easy recipe, though my skillet was too small so I had to do it in batches. I can't say I'm too wild about it. I thought it was okay, but I've had better. I don't have a spice grinder so I went mortar and pestle and it did not make nearly enough rub so I supplemented with already ground spices. I served it with Aylene's yummy greenbeans. I think the leftover pork will make killer Cuban sandwiches. Yum.

Soup

Aida was calling them one dish wonders, I think they just sounded like some really yummy soups.

Baked Potato Soup

• 4 ounces bacon, small dice
• 1 medium yellow onions, finely chopped
• 5 medium garlic cloves
• 1 medium russet potato, large dice
• 2 medium red potatoes, large dice
• 1 tablespoon red wine vinegar
• 2 quart (8 cups) chicken stock
• 1 sourdough baguette, cut into1-inch pieces
• 1/2 cup shredded aged cheddar cheese
• Sour cream, for garnish
• 3 green onions, thinly sliced, for garnish

Heat bacon in a large pot over medium-high heat until crisp and fat is rendered, about 7 minutes. Remove bacon to a paper towel-lined plated with a slotted spoon and discard all but 1 tablespoon drippings.

Return pot to stove and add onions and garlic. Season with salt and freshly ground black pepper and cook until golden, about 2 minutes. Add potato and stir to coat. Add vinegar and scrape up any browned bits. Add stock and bring to a boil. Reduce to a simmer and cook until potato is fork tender, about 20 minutes. Heat oven to 450degreesF and arrange a rack in the upper third.

When soup is ready, ladle into 8- to 12-ounce ovensafe bowls and top with two baguette slices. Pile cheese and bacon on top and repeat to make 4 to 6 servings. Place on a baking sheet and place in oven until cheese is melty and browned, about 5 minutes.

Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.

"Lazy" Pork Hot Pot

• 1 1/2 quart (6 cups) low-sodium chicken broth
• 1/4 cup sherry
• 6 tablespoons soy sauce
• 5 medium garlic cloves garlic, smashed
• 1 (2-inch piece) ginger, sliced
• 4 ounces shiitake mushrooms, caps removed and reserved, tops thinly sliced and reserved
• 3/4 pound pork tenderloin, thinly sliced
• 3 green onions, thinly sliced on bias, for serving
• Toasted sesame oil, for serving (optional)

Combine broth, sherry, soy, garlic, ginger, and mushroom stems in a medium pot. Bring to a boil over high heat then reduce heat to low and simmer until broth is infused with flavors, about 30 minutes.

Strain broth, return to pot over high heat, add broth and bring to a boil. Reduce heat to low, add pork and mushrooms and cook until pork is just cooked through, about 3 minutes.

Garnish with green onions and sesame oil, if using, and serve.

Iron Chef - Battle Chocolate

In the preparation for Iron Chef Battle Chocolate, my mind was swimming with possibilities, questions, outlandish combinations. . . all in the hopes that something would grab me and scream, "YES! I WILL BE DELICIOUS!"
First I thought beef tenderloin with a dark chocolate/coffee glaze with lots of pepper would work.
Then I saw a duck breast with a cassis sauce that I thought could easily blossom with the addition of some chocolate.
How about chocolate bbq sauce, on pork loin perhaps?
A play on Moroccan flavors with a chocolate cinnamon dry rubbed lamb kebab with either a chocolatey couscous or savory chocolate dipping sauce?

I thought I was clear on dessert - my standard, ass kicking Chocolate Ganache Pie with Raspberry Coulis. Pros - I know it's awesome since I've made it several times. Cons - is it awesome enough for Iron Chef? There is some stiff competition this time around!
Then I remembered back to my Chantico love affair of years past. What could I pair with drinking chocolate, hmmm. . . well something marshmallow graham crackery of course. But WHAT?! What little bite sized morsel can I make to go with the dark, rich, creamy drinking chocolate? What would Chantico be proud to be paired with and not feel justified in punishing me for? (side note - Chantico is my new favorite goddess; I'm stingy with my stuff too, and I thought that was because I'm an only child, but it's probably just my Mexican heritage). I wracked my brain trying to figure out the best way to combine the two things into an easy bite, and I think I decided upon homemade marshmallows (which I have never made) coated in graham cracker crumbs. Dear Chantico, wish me luck.

I find out Quinn might be playing with beef, so I scratch that off the list. That darn serial dater posted a Yelp search for where to buy duck so after I screamed at her I scratched that off too, since that was the one I was leaning toward.
Could my beef or duck kick their beef or duck's asses? Possibly, but who wants duplicate dishes? I want VARIETY! I want NOVELTY! This is chocolate after all. How to decide? I need to shop in two hours! Maybe I'll take a little trip to Antonelli's and see what they have and let that guide me.

Pulled Pork

Okay y'all - it's time to talk pork. Forgive the twang but I'm in Savannah soaking up the south and you can't help but start saying y'all almost immediately.
One day, the Mistress of Butter herself came on tv and started making pulled pork. I'm a bit of a fan, so I hit record on my TiFaux (stolen from TWOP, sorry guys) and that was it. Some days or weeks later, I saw "Paula Deen" sitting in there and thought, "What the? I don't like Paula Deen. How good could that pork have been anyway, and furthermore, I'm sure I can just get the recipe online." And deleted it. If you wonder why I'm not a huge Deen fan, it's her copious usage of butter, mayonnaise and crushed up "putaytuh chiyips" as main ingredients in her dishes; oh, and things like this. I'm not from the South, I just don't get it.
Fast forward to yesterday. I'm in Savannah, my hotel is three blocks from Deensneyland. I went to my bank just around the corner, it was lunch time and it had started to rain. Major road construction + filthy street sweepers flinging mud and rocks + rain + white pants and a silk blouse do not = good things. I ducked into The Lady and Sons hoping the genius over at Mock Eel would still speak to me once he found out.
It's been 24 hours, and I'm wondering if the same people are working today, because I think I'd really like to go back and have another pulled pork sandwich without being given the pig eye. I even ate the slaw y'all. And you should know I don't do mayonnaise, unlike Ms. Deen. This has renewed my passion for her pulled pork recipe, which is featured on Food Network.
Here is that recipe; now I just have to find the time and dedication to try preparing it myself. You'll probably want to come over that day. Oh, if you do, could you please bring a dutch oven? Thanks. (so help me, if you're giggling that you're going to give me a fart wrapped in a blanket you're totally uninvited)


BBQ Pork Sandwich Recipe courtesy Paula Deen

Dry rub:
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne
4 pound shoulder pork roast

2 cup apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder

6 soft hamburger buns with seeds
Bbq sauce
Cole slaw


Preheat oven to 325 degrees F.
Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.

Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.

Serve on hamburger buns topped with BBQ sauce and cole slaw.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 2 hours 20 minutes
Cook Time: 4 hours
Yield: 6 servings

As for the slaw, I imagine this is it here:
1/2 bell pepper, chopped
1 green onion, chopped
1/2 large carrot, chopped
1/8 cup chopped fresh parsley leaves
1/2 cabbage head
1/2 cup mayonnaise
1/2 teaspoon seasoning salt (recommended: Jane's Krazy Mixed-up salt) - you know it's truly crazy when they spell it with a k I guess
1/4 teaspoon coarsely ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar

Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn't become mushy. Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.

Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Yield: 6 servings

My conclusions thus far clearly show that Southern cooking takes a damn long time. Perhaps this is why so many women here have remained thin. There is just no time to prepare this stuff, nor do you want to be anywhere near a stove when it's so hot out.