Pork Fajitas with Smoky Cherry Salsa

This is a treat my charactor from my blog Escapades , Detective Carlotta Rodriguez might fix for her boyfriend, Assistant District Attorney ,Keith Wallace...

Carlotta was nice enough to share this recipe with the readers of this Blog..This pork fajitas recipe with grilled pork tenderloin, onions, and peppers gets a sweet-smoky aroma and flavor when topped with chipotle-infused cherry salsa. Manchego cheese, though untraditional for fajitas, pairs nicely.
Check it out and thank you Carlotta! (Shameless plug for my other blog)

INGREDIENTS:

• 1 teaspoon(s) salt
• 1 pinch(s) salt
• 2 clove(s) garlic, minced
• 2 limes
• 6 teaspoon(s) lime juice, divided
• 1 1/4 teaspoon(s) ground chipotle pepper (see Tips), divided
• 1 1/4 pound(s) pork tenderloin, trimmed
• 1 medium white onion, thickly sliced crosswise
• 1 red or green bell pepper, quartered
• 1 cup(s) chopped, pitted sweet or sour fresh cherries (see Tips)
• 1/4 cup(s) finely chopped fresh cilantro
• 1/2 cup(s) shredded Manchego or Cheddar cheese
• 8 6-inch corn tortillas, warmed (see Tips)

DIRECTIONS:

1. Preheat grill to medium-high.
2. Mash 1 teaspoon salt and garlic in a small bowl with a mortar and pestle, or a spoon, until a paste forms. Mix in lime zest, 2 teaspoons lime juice, and 1 teaspoon ground chipotle. Rub the paste all over pork.
3. Oil the grill rack (see Tip). Grill the pork, turning occasionally, until an instant-read thermometer inserted in the thickest part reaches 145 degrees F, 13 to 15 minutes. Grill onion and bell pepper, turning occasionally, until charred and tender, 8 to 10 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.
4. Combine cherries, cilantro, the remaining 4 teaspoons lime juice, the remaining 1/4 teaspoon chipotle, and pinch of salt in a bowl. Finely chop one slice of grilled onion and stir into the salsa.
5. Thinly slice the remaining onion and pepper. Thinly slice the pork. Serve the pork and vegetables with the salsa and cheese on tortillas.

(Don't Sweat the) Tips & Techniques- Chipotle peppers are dried, smoked jalapeños. Look for ground chipotle in the spice section of most supermarkets or online at penzeys.com. To pit fresh cherries, use a tool made for the job—a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler. To warm corn tortillas, wrap a stack of tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Or wrap stacks of 4 tortillas in foil; place in a 375 degree F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm. Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

Have with a tall glass of beer...Another of my charactors from my blog,Escapades...Bar manager, Honey Brown, would serve you a Corona! Thank You Honey! (Second Shameless plug for my other blog!)

Enjoy your Saturday! Eat and Drink well my friends...

Red Quinoa Salad

I can hear people now going..."Red What?" "What in the hell?  I know...but it's a very flavorable salad..You should have an open mind and check it out..

Copped this recipe from a recent issue of Food & Wine. For this protein-rich, multi-textured salad, quinoa, and roasted brussels sprouts are tossed with a mustard-shallot vinaigrette. The salad gets a delicate sweetness from dried apricots and a nutty crunch from toasted almonds. It's perfect with roast chicken or stuffed into roasted squash halves.

So dig-

INGREDIENTS:

• pound(s) brussels sprouts, quartered
• 2 tablespoon(s) extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• 1 cup(s) red quinoa
• 1/2 cup(s) (2 ounces) dried apricots
• 2 tablespoon(s) red wine vinegar
• 1 small shallot, minced
• 2 teaspoon(s) Dijon mustard
• 1 teaspoon(s) agave nectar
• 3/4 cup(s) salted roasted almonds, coarsely chopped
• 1/4 cup(s) chopped parsley

DIRECTIONS:

1. Preheat the oven to 425 degrees F. In a large bowl, toss the brussels sprouts with 1 tablespoon of the oil and season with salt and pepper. Spread the brussels sprouts on a rimmed baking sheet and roast for about 25 minutes, stirring once, until tender and charred in spots; let cool completely.
2. Meanwhile, in a small saucepan, cover the quinoa with 2 cups of water. Add a large pinch of salt and pepper and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Spread the quinoa out on a plate and let cool completely.
3. In a heatproof bowl, cover the apricots with hot water and let soak until plumped, about 10 minutes. Drain the apricots and cut them into 1/4-inch dice.
4. In a small bowl, whisk the vinegar with the shallot, mustard, agave, and the remaining 1 tablespoon of oil. Season the vinaigrette with salt and pepper.
5. In a large bowl, toss the brussels sprouts with the quinoa, apricots, and almonds. Add the vinaigrette and parsley and toss to coat. Season with salt and pepper and serve.

Serve alongside Roast Chicken-

with Red Wine-

Enjoy! Eat Well My Friends!

Banh Mi Burgers

It always seems like an event when I do a new Good Foodie Post....But unlike Keith's Space or Escapades, I have to find interesting things to write about and in the food world that's not always possible.

Today I'm writing about Vietnamese Style Burgers..Banh Mi Burgers...Tell me ,Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots, and sprigs of cilantro are wonderful..Check it out!

INGREDIENTS:

• 2 carrots, coarsely shredded
• 1/4 cup(s) unseasoned rice vinegar
• 1 tablespoon(s) sugar
• 1/2 cup(s) mayonnaise
• 2 tablespoon(s) Tabasco
• 2 teaspoon(s) tomato paste
• 1 clove(s) garlic, minced
• Kosher salt and freshly ground pepper
• 1 1/2 pound(s) ground beef chuck
• 1 1/2 teaspoon(s) curry powder
• 2 tablespoon(s) vegetable oil
• 2 tablespoon(s) unsalted butter, softened
• 1 24-inch baguette, quartered crosswise and split
• 2 pickled jalapeños, thinly sliced
• 12 cilantro sprigs

DIRECTIONS:

1. Preheat the oven to 400°F. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain.
2. In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste, and garlic and season with salt and pepper.
3. Form the meat into four 6-inch-long oval patties, about 1 inch thick. Season with the curry powder and salt and pepper. In a large skillet, heat the oil until shimmering. Cook the patties over moderate heat, turning once, until medium, about 12 minutes.
4. Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes, until lightly toasted. Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeño slices, and cilantro sprigs. Close the sandwiches and serve hot.

Enjoy! Eat Well My Friends!

Pork Ribs with Garlic, Chilies, and Tomato

Here is a nice spring recipe as well as a different take on Ribs...Pork Ribs to be exact...Spiced up with pickled chilies, this dish gets a kick from tangy Italian tomato puree...Check it out-


INGREDIENTS:

• 1/4 cup(s) extra-virgin olive oil
• 4 pound(s) country-style pork ribs, cut from rib end
• Sea salt and freshly ground pepper
• 8 clove(s) garlic, smashed and peeled
• 2 jar(s) (24-ounces apiece) Italian tomato puree (passato di pomodoro), or 2 24-ounce cans
• 1/2 cup(s) pickled chilies, such as cherry peppers
• Basil leaves, for garnish (optional)

DIRECTIONS:

1. Preheat oven to 325 degrees. Place a Dutch oven over medium-high heat, add oil, and heat for 1 minute. Meanwhile, season ribs with salt and pepper. Add ribs, working in batches (don't crowd), and brown on all sides, 8 to 10 minutes. Add garlic to last batch and brown, 1 to 2 minutes. Remove ribs and garlic; set aside while draining excess fat from Dutch oven, then return all to the pot. Add tomato puree and season with salt and pepper to taste, then add enough water just to cover ribs.
2. Cover and transfer to oven. Braise until meat is tender, 2 1/2 hours. Add chilies and cook for 30 minutes more.
3. Transfer ribs to a platter. Ladle sauce and chilies over ribs. Garnish with basil; serve.

Serve with a nice Red Wine-

 Enjoy! Eat well my friends!

Tortelloni With Butternut Squash, Pancetta, and Sage Butter

I'm in a mood for pasta....I know that that's not usually Friday night fare....but as I've said many times...I'm down for pasta and or Italian foods in general at any time!

INGREDIENTS:

• 2 ounce(s) pancetta or bacon, cut into small strips
• 1 pound(s) butternut squash, peeled, seeded, and cut into 1/2-inch dice
• 1 pound(s) pumpkin, cheese, or mushroom tortelloni
• 1/2 cup(s) unsalted butter
• 24 small fresh sage leaves
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground black pepper
• Grated Parmesan cheese

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Meanwhile, in large nonstick skillet, cook pancetta on medium-low heat for 10 minutes, stirring occasionally, or until crisp and the fat has been rendered. Remove pancetta with slotted spoon; drain on paper towel.
2. Add squash to boiling water in pasta pot; cook 5 to 6 minutes, until almost tender. Scoop out squash from boiling water with small strainer and add to drippings in skillet. When water returns to a boil, add pasta, stir a few times, and cook according to package directions, about 5 minutes.
3. Cook squash in drippings 2 minutes over medium heat, stirring, until just tender; transfer mixture to a pasta bowl and cover to keep warm. Melt butter in skillet over medium-low heat; add sage leaves. Cook, turning leaves occasionally, until crisp and butter begins to brown, with small brown bits forming on the bottom of the pan (mixture will have a nutty aroma).
4. Drain pasta; add to squash mixture in pasta bowl with butter mixture, pancetta, salt, and pepper. Gently toss with large spoon to coat pasta with sauce. Serve with Parmesan cheese.

As with most pasta...serve with a nice red wine!(or white...your choice..) Enjoy! Eat well my friends!

Arugula and Chicken Sausage Bread Pudding

This is late I know, but I had to post this recipe...a little something different if you will. Chicken sausage comes in a variety of flavors these days. The flavor you pick will have a big impact, so make sure you pick one you like. 

We tried and liked sweet Italian, apple and Chardonnay sausage and sun-dried tomato and spinach sausage in this recipe.

INGREDIENTS: 

• 4 large egg whites
• 4 large eggs
• 1 cup(s) skim milk
• 2 tablespoon(s) Dijon mustard
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 1/2 cup(s) sliced fresh basil
• 4 cup(s) whole-grain bread, crusts removed if desired and cut into 1-inch cubes
• 5 cup(s) chopped arugula, wilted
• 3/4 cup(s) chopped artichoke hearts, frozen (thawed) or canned
• 1 cup(s) diced cooked chicken sausage ( 5 ounces)
• 3/4 cup(s) shredded fontina cheese

DIRECTIONS:

1. Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
2. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, salt, pepper and basil: whisk to combine.
3. Toss bread, arugula, artichokes and sausage in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
4. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

ENJOy! Eat well my friends.

Banana Blueberry Muffins

Desert time again....Banana Blueberry muffins is what's hot right now...I'm serious and these are best served hot too!

Lots of people have their own go-to muffin recipe, but this light, moist rendition is hard to beat, check it out!

INGREDIENTS:

• 1 cup(s) whole-wheat flour (spooned and leveled)
• 3/4 cup(s) all-purpose flour (spooned and leveled)
• 1/4 cup(s) wheat germ
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1/2 cup(s) (1 stick) unsalted butter, room temperature
• 1/3 cup(s) granulated sugar
• 1/3 cup(s) (packed) light-brown sugar
• 2 large eggs
• 2 (1/2 pound each) ripe bananas
• 1/3 cup(s) reduced-fat (2 percent) milk
• 1 teaspoon(s) pure vanilla extract
• 1 cup(s) frozen blueberries

DIRECTIONS:

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Serve with a glass of cold milk-

Enjoy this nice healthy snack...Eat well my friends!

Jerk Pork Tenderloin

Hi everybody...I'm back with another tenderloin recipe....Jerk Pork Tenderloin...from Jamaica....

This Juicy, grilled pork tenderloin gets a burst of flavor from an herb-packed marinade (cilantro! parsley! thyme!) that also has hints of orange juice and brown sugar for an unexpectedly sweet touch.


INGREDIENTS: 

• 1 cup(s) olive oil, plus more for grill
• 1/4 cup(s) fresh orange juice
• 1 bunch(es) fresh flat-leaf parsley, leaves only
• 1 bunch(es) fresh cilantro, leaves only
• 1 bunch(es) whole scallions, coarsely chopped
• 2 medium coarsely chopped shallots
• 1 piece(s) (2 inches) fresh ginger, peeled and coarsely chopped
• 3 tablespoon(s) white wine vinegar or distilled white vinegar
• 2 tablespoon(s) fresh thyme leaves
• 1/2 habanero chili or 1 jalapeño chili
• 2 tablespoon(s) light brown sugar
• 1 tablespoon(s) Worcestershire sauce
• 1/4 teaspoon(s) ground cloves
• 1/4 teaspoon(s) ground allspice
• 2 pork tenderloins (1 pound each), trimmed of silver skin
• 1 teaspoon(s) kosher salt

DIRECTIONS:

1. Put all ingredients (except pork tenderloins and salt) in a blender and puree until smooth.
2. Put tenderloins in a large ziplock food storage bag. Pour half the marinade over pork; seal bag and refrigerate for at least 8 hours or up to 24 hours. Cover and refrigerate remaining marinade.
3. When ready to grill pork, preheat a gas grill or a ridged grill pan to medium, or prepare a fire in a charcoal grill, letting coals burn until covered with white ash. Take reserved marinade out of the refrigerator. Stir in 1/4 teaspoon salt and bring to room temperature by letting it sit while grilling pork.
4. Remove pork from marinade and brush off herbs and spices. Discard marinade in bag.
5. Sprinkle tenderloins with remaining 3/4 teaspoon salt. Oil the grill rack. Grill tenderloins (turning them at least 4 times to ensure even cooking), 18 to 20 minutes, until an instant-read thermometer inserted into the center of each reads 145 degrees; the meat should still be faintly pink and juicy. Transfer to a carving board and let rest 10 minutes to allow the juices to redistribute.
6. Cut pork into 1/2-inch-thick diagonal slices. Divide among 4 plates and serve with reserved marinade as a sauce.

Serve with a nice red wine!

Enjoy! Eat well my friends!