Tuesday, October 30, 2012
Island Pork Tenderloin
- recipe courtesy of the P90X cookbook
• 16 ounces pork tenderloin. Lean.
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon chile powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 2 teaspoon olive oil
• 1/4 cup brown sugar, packed
• 1/2 tablespoon fresh garlic, finely chopped
• 1/2 tablespoon Tabasco sauce
Preheat 350 degrees.
Stir together: salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub. Heat 1 tbsp of oil in a 12-inch skillet over moderately high heat and brown pork, turning, about 4 minutes.
Stir together: brown sugar, garlic, and Tabasco sauce and pat onto top of tenderloin. Place pork in a roasting pan and cook in oven for 20 minutes. Allow to rest a few minutes before carving.
Cook's Note: This took me longer than the recommended 20 minutes to cook, and my oven runs hot. Just be sure to cook it until your tenderloin reaches an internal temperature of 145 degrees. I served this with a side of Browned Rice and some roasted garlicky green beans. The rice is perfect for the sticky sauce. And though I've yet to try it, I bet this would be delicious with some roasted apples or pears and a little extra sauce.
Wednesday, October 3, 2012
Meatball Sliders on Garlic Rolls
- 12 meatballs, fully cooked (click here for homemade meatball recipe)
- 1 15oz jar or can of tomato sauce (click here for easy homemade sauce recipe)
- 6 slices provolone cheese
- 1 12 count package of slider rolls (I used a package of dinner rolls that were the perfect size)
- 2 garlic cloves
- 1/8 tsp olive oil
- pinch of kosher salt
- 1/4 tsp dried basil
- fresh cracked black pepper
- 1 tbsp softened butter
Add sauce and and meatballs to a saucepan and heat over medium heat, stirring occasionally. Cook until sauce is slowly bubbling and meatballs are cooked through, about 10 minutes.
Meanwhile, mince garlic on cutting board. Sprinkle the garlic with kosher salt and drizzle with olive oil. Using the flat side of the knife, mash garlic. Drag the flat side of the blade back and forth across the garlic mixture, creating a paste (the oil and salt will help emulsify the garlic). In a small bowl, mix together garlic paste, basil, fresh cracked black pepper, and butter. Spread mixture over each half of the rolls, placing open-faced on a cookie sheet lined with parchment paper. Bake in oven until starting to brown, about 7-9 minutes.
Spread sauce on each of the bottom buns - enough to cover it. Top each with a meatball, a little more sauce, and a half slice of provolone. Lightly spread a small amount of sauce on the top bun, place on top of the meatball and cheese, and bake for until cheese is melted, about 10 minutes. Remove, plate, eat.
Cook's Note: This works great for a weeknight meal as well. Meatballs freeze pretty good, so it's easy to make a big batch and portion them out. You can easily take out a couple at a time for sliders for one. The garlic butter mixture will last in the fridge for a few days as well, so be don't be shy about saving any leftovers.
Sunday, August 19, 2012
Shrimp with Homemade Cocktail Sauce
Click here for recipe, courtesy of Ina Garten and Food Network
Cook's Note: I added some ice cubes to the bowl of cold water, to get the shrimp colder, faster. They still weren't very cold, so I placed them in the fridge for about 30 minutes to get them nice and cold before serving. Also, I tweaked the cocktail sauce a bit - besides halving the recipe, I added quite a few more dashes of Tabasco and a bit more of the chili the sauce, since I like it spicy. I only cooked 8 shrimp to make this a meal for one, and you can serve it up with a summery salad. The cooked shrimp will be just fine for a day or two in the fridge, so feel free to make up a batch so they'll be at the ready.
Wednesday, July 25, 2012
Pinto, Black, & Red Bean Salad with Grilled Corn & Avocado
Click here for the recipe, courtesy of Cooking Light Magazine
Cook's Note: I did not use the red beans in this salad, since I didn't have them in the cupboard. I think the texture would have been a bit more firm had I included them. The jalepeno really mellowed out during grilling, so if you like it a bit more spicy add either 2 of them, or perhaps use a serrano pepper. Also, the flavors were even more vibrant the next day so don't be afraid to let it sit. This makes a good batch that is great for a cookout or to munch on over a few lazy, summery days.
Friday, June 29, 2012
-recipe courtesy of Everyday Food Magazine-
• 2 cups diced cantaloupe
• 4 springs mint
• 500ml vodka (just over 2 cups) - I used Grey Goose
Combine ingredients in a clean, one-liter jar with lid. Stir in the refrigerator and shake daily for 4 days until infused. Strain and discard the solids - unless you want a spiked fruit garnish for your beverage - then keep 'em!
Monday, May 14, 2012
Rum Refresher with Strawberry & Mint
- 1 large, or 2 smaller, strawberries – sliced
- 6-8 mint leaves
- 1/8 tsp sugar
- 1 tsp lime juice
- 1 ½ oz light rum
- vanilla selzer water
Wednesday, April 18, 2012
Fresh Strawberry Salad with Goat Cheese
- 1 cup baby spinach, washed and dried
- 3 strawberries, sliced
- 1 tsp finely chopped red onion
- 1 tbsp chopped pecans
- 1 tbsp crumbled goat cheese
- 2 tbsp balsamic vinegar
- 1 1/2 tbsp olive oil
- 1/2 tsp dijon mustard
- 1 tbsp honey
- 1/8 tsp kosher salt
- fresh cracked black pepper
In a measuring cup, combine balsamic vinegar and next 5 ingredients. Whisk until well combined. This will make more dressing than you will need for one salad. Store extra in an air-tight container. It should keep a few days.
Slowly add 1 tbsp of the dressing and toss. Add more (or less) dressing, depending on how much you like. The spinach leaves should be coated with the dressing, but not saturated. Enjoy!
Cook's note: This salad would be equally delicious with blue cheese in place of the goat cheese. You can add shredded roasted chicken to make this salad it's own meal. I served it as a side with homemade pizza.