Posts tagged ‘jalapeños’

December 2, 2011

Dijon Pork Tenderloin with Sweet Onion Relish

The secret ingredient in this recipe comes from my mom.  Growing up she would make this for “family dinner” night and inevitably it would result in no leftovers and everyone asking for more.  Pork tenderloin was always one of my favorite dishes until I left home and had it in several restaurants and prepared by others not known as my mom.  Dry, bland, tough and disappointing.  It was never the same.

So, there was only one thing to do… I replicated my mom’s method and added a few of my own touches, and it’s now become a staple in my home.  Every time I make it the smells and flavors bring me back home to Sunday night dinners with my family.  It was our one night a week we would have a “proper” dinner, which my mom defined as, one, being in the “nice room”, two, using cloth napkins, and three, using double the plates (half of which didn’t go in the dishwasher).  I know because I was the designated plate dryer as my dad dunked them in scalding hot water and pass them to me with bright red fingers.  I dedicate this post to my family, and hope that it becomes a tradition in your home too.

Ingredients

  • Pork tenderloin
  • 2 tbsp. extra light olive oil
  • 2 tsp. mustard seeds
  • 2 tsp. fennel seeds
  • 1 tsp. salt
  • 1 tsp. fresh ground pepper
  • 1 tbsp. fresh rosemary, finely chopped
  • 3 tbsp. Dijon mustard

Topping

  • 1 yellow onion, sliced into thin strips
  • 3 cloves garlic
  • 1 tsp. extra light olive oil
  • 1 1/2 tsp. hot ground mustard (Colman’s British hot mustard powder)
  • 1 tsp. mustard seeds
  • Sprinkle of salt (to taste)
  • Sprinkle of freshly ground pepper (to taste)
  • 1 tsp. Worcestershire sauce
  • Splash of water or stock (if needed)
  • 1 tbsp. butter
  • 3 tbsp. fig jam

Method

  1. Preheat oven to 400°F
  2. Heat a large heavy bottom pan on stove on medium/high.  Add mustard seeds and fennel and tilt the pan so the oil lightly covers the bottom of the pan and all the spices
  3. While the oil heats up, sprinkle the pork tenderloin with salt, pepper and rosemary. Rub the spices into the meat so they don’t fall off when you drop it in the pan, it really helps flavor the tenderloin. This is your only time to season it, so if you don’t add it now it will be too late.
  4. Place tenderloin in hot pan and sear on all sides.  The mustard seeds and fennel will stick to the sides of the pork as it sears.
  5. Sear the pork, approximately 3 minutes per  side, and remove from pan.  Set in a roasting pan on a wire rack.
  6. Let it cool for a few minutes, and then spread a thick layer of Dijon mustard over the entire tenderloin.  You might need more than 3 tbsp. Just keep spreading it on so you cover the top.
  7. Place in oven and cook for 35-40 minutes
  8. While the meat cooks it’s time to make the topping!
  9. In the same skillet used to brown the meat, add sliced onions, garlic, salt and pepper and cook on medium/low until soft and translucent.  You may need to add a little more oil to avoid burning. 
  10. Add ground mustard, mustard seed, Worcestershire and a splash of water and continue to cook down for 10 minutes on low heat.
  11. You want to caramelize the onions, which is a slow and delicate process so be patient and let them cook down at a low heat.
  12. Add jam and butter and stir well.  Once it’s ready, cover leave on low heat.
  13. Check the pork with a meat thermometer.  Pork should reach 145°F
  14. If it’s under put it back in for 10-15 minutes and check again.  It depends on the thickness of the tenderloin, so it will vary every time.
  15. Once the meat has reached the right temperature remove from oven and let cool for 5-10 minutes before slicing so the meat juices have time to redistribute.  If you cut it right away all the juice will run out of the meat and give you a very dry piece of tenderloin.
  16. Slice pork and top with sweet onion sauce

This pork is flavorful enough to eat on it’s own, or add a topping, or just a simple spoonful of applesauce.  The spicy mustard keeps the pork moist and adds the perfect amount of heat to the delicate tenderloin.

Below is an alternate topping my loving boyfriend made for the following evening.  The dates disintegrated in the warm sauce resulting in a sweet jam like marmalade.

Alternate Topping

  • 1 onion, diced
  • 5 cloves garlic, diced
  • 2 jalapenos, diced
  • 6 dates, chopped
  • 1 cup chicken stock
  • 1 tbsp. brown sugar
  • Sprinkle of salt (to taste)
  • Sprinkle of freshly ground pepper (to taste)
  • 1 tbsp. butter

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October 11, 2011

Homemade Meatloaf with Peppers and Fresh Herbs

Please try to forget all the stereotypes of the classic meatloaf.  I know; it’s hard.  So to try and help I’ve come up with a recipe to help put all your fears of dense, hard, dry meat bricks to rest.  It’s a modern spin on a traditional comfort food, with a promise to deliver juicy, flavorful meatloaf, which will leave you sneaking back to the kitchen for seconds.

When I’m served a hot plate of meatloaf, I search for the steaming aroma of meat, onions and spice that reminds me Fall’s crisp air is just around the corner.  The sage gives off a woodsy, minty flavor that pairs well the fresh rosemary, which has a unique pine-like fragrant flavor balanced by a rich pungency, a combination that evokes both the forest and the sea.  The use of bell pepper and jalapeño gives the meatloaf a sweet and spicy contrast, and the hint of green specks is beautiful.  While some people might be looking for the ketchup crust or the homemade gravy, I turned to my magic ingredient.  Bacon.  Yes, I cover the loaf with bacon and let it crisp up in the oven, helping to keep the meat moist, tender and delicious.

Two tips I have before I get started.  First, don’t over mix the meat.  This is the biggest culprit for tough meatloaf.  You want to mix the ingredients into the meat, not knead it like bread or pasta.  If you’re gentle and quick with the meat, you’re meatloaf will be fluffy and juicy.  Second, I recommend cooking it on a baking sheet, not in a loaf pan.  The sides of the pan get hotter than the oven and tend to burn the edges.  Have fun with this and get your hands dirty,  it’ll be worth it.

Ingredients

  • 2 lbs. ground beef
  • 1 lb. ground pork
  • 1 yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 5 cloves garlic, finely diced
  • 3 jalapeño peppers, seeds removed finely diced
  • 3 tbsp. olive oil
  • 2 tsp. sea salt
  • 1 tsp. fresh ground pepper
  • 2 tsp. ground mustard (hot Coleman’s English mustard is the best)
  • 1 tbsp. fresh sage leaves, finely chopped
  • 1 tbsp. fresh rosemary, finely chopped
  • 2 tbsp. fresh Italian parsley, finely chopped
  • 1 tbsp. Worcestershire sauce
  • 2 cups panko bread crumbs
  • 1/4 cup ketchup
  • 2 eggs, beaten
  • 10 oz. packet of center cut bacon

Method

  • Preheat oven to 350°F
  • Line a medium size baking sheet with foil and set aside for meatloaf
  • In a medium skillet, heat 3 tbsp. olive oil
  • Add onion, garlic, bell pepper and jalapeño.  Sprinkle with salt and stir so the oil evenly coats all the vegetables.  Leave on medium heat, stirring occasionally until onions are translucent and slightly brown.  You’re caramelizing the onions; about 10 mins.
  • Remove from heat and let cool
  • While vegetables cool, add meat, salt, pepper, sage, rosemary, parsley, Worcestershire, panko, ketchup, and eggs in a large bowl
  • When vegetables are cool, add them to the large bowl and mix with hands (don’t try using a spoon, it’s time to use your hands!)
  • Mix quickly and gently, the more you mix the tougher your meatloaf will turn out (which is why you don’t want to use a spoon).  Just mix until the ingredients are evenly distributed.
  • Lay the meat on foil lined baking sheet and form into a large log
  • Take the bacon and lay slices across the meat.  This will add flavor and keep the meat moist while it bakes in the oven.
  • Bake for 110~130 mins until cooked through, check with an oven thermometer.  Internal temperature should reach 150°F.
  • When meatloaf is cooked through, turn broiler on low, and cook for 5 mins to crisp bacon.  Stay near the kitchen and keep your eye on this, it may only take 2 minutes depending on your oven, and it will happen quickly!
  • Remove from oven and let rest for 5-10 minutes before slicing.  This allows the meat juices to redistribute.
  • Serve with ketchup!
September 28, 2011

Simply Salsa

I have a few salsa recipes in my repertoire, and I promise I will share all of them with you over time.  This is one of the easiest, and it’s a perfect way for me to use up the peppers in my garden, as I can’t possible add jalapeños to every dish.  Peppers seem to grow like weeds in Houston, they love the heat and humidity, and they seem to survive no matter what I do to them.  If case you didn’t know I’m probably the only person you know who can kill a cactus (yes, I did).

When the peppers are cooked their sharp heat softens, and they take on an unexpected balance of sweetness and deep pepper flavor without the heat.  The cilantro adds a nice freshness and gives the salsa vibrant specks of deep green. This salsa can vary in heat depending on the peppers; so if you have a batch of really spicy ones, only use 4-5 jalapeños.

Ingredients

  • 6-8 jalapeño peppers
  • 2-4 serrano peppers
  • 6 cloves garlic
  • 1/2 medium yellow onion
  • 8 roma tomatoes
  • 1 handful fresh cilantro
  • 2 tsp salt
  • 1 tsp lime juice (half a lime)

Method

  • Fill large pot half way with water (one big enough to cook pasta)
  • Drop in peeled gloves of garlic, onion, and jalapeños.  There’s no need to chop or dice any of the ingredients, the food processor will take care of that later
  • Bring water to a light boil and let vegetables cook for 10 minutes
  • Drop in whole tomatoes and boil an addition 5-10 minutes until the skin of the tomatoes start to split
  • Remove from stove and pour all contents into strainer.  You aren’t going to save any of the water, so you can do this directly in the sink
  • Let cool for 5-10 minutes until cool enough to touch
  • Remove tomatoes skins and pepper stems and put all the contents into a food processor.  If you don’t have a food processor, you can use a blender, but BE CAREFUL!  Blenders don’t have vents so the hot contents will explode if you put it on high.  Take a cloth and hold firmly on the lid while pulsing slowly.  I would also recommend waiting another 5 minutes to cool, believe me, salsa burns are not fun.
  • Pulse on high for 15 seconds
  • Add lime juice, salt and cilantro and pulse until mixture is smooth
  • Taste test, it may need a little more salt and the only way you’ll know is by trying it!
  • Serve warm with tortilla chips

Feel free to mix up the pepper combination.  This is one of those salsas that can one day be blazing hot, and others as mild as bell peppers… it all depends on the time of year and the jalapeños.   Feel free to substitute more mellow peppers, which you can achieve with Ancho, Pasilla or Anaheim, all popular varieties you should be able to find in your local store.

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