**As Previously Published in The Daily Vanguard**
Sorry I've been M.I.A. lately, I'm in between homes right now so my camera and cord are in the bottom of some box as we speak. I made this recipe for my bf and his family last week and it was delightful, and I thought I'd share. I love the smoky taste that comes from grilling, but since I have no access to a BBQ at the moment, the broiler has done the work for me. This was inspired by a recipe on the Whole Foods website, and the salsa is freakishly easy, so have at it-enjoy this outside in the sun to conjure feelings of summer. It's coming kinda soon, right?
1 lb pork tenderloin
5 or 6 key limes
1 large handful of cilantro
1 fresh pineapple or 2 or 3 cans, drained
corn or whole wheat tortillas
Slice pork tenderloin vertically into thin strips. Set aside.
Chop pineapple, making sure not to include the tough center, or alternatively, drain cans of pineapple, saving the juice for another recipe. Slice onion into large wedges.
Line a baking sheet with tin foil and preheat your broiler to high.
Add pineapple and onions to baking sheet, and let it broil for 8–10 minutes, stirring occasionally when the fruits and veggies start to get brown.
While pineapple cooks, finely chop cilantro and lime wedges.
When pineapple and onions are nicely browned, remove from the oven and put in a large bowl and cover with tin foil.
Add pork to the same baking sheet, sprinkle with chili powder, salt and lime juice. Broil for 8–10 mi
nutes, being careful not to overcook it.
While pork cooks, put a stove burner on very low heat. Char each tortilla, a minute or so per side, until a nice brown starts to appear and the tortilla softens a bit. Stack on a plate and cover with a paper towel.
When pork is finished, take out of the oven and squeeze with the juice from several limes.
Build each taco with pineapple, pork and onions. Serve with Sriracha, fresh cilantro, lime wedges and Tangy Green Salsa.
Tangy Green Salsa
A tangier take on the classic Pico de Gallo, this recipe calls for tomatillos, which can be found in most grocery stores.
1 lb tomatillos
1 large handful of cilantro
juice from 5–6 key limes
1 teaspoon of sugar
red pepper flakes
1 garlic clove
Remove papery layer from tomatillos and dice into small pieces. Finely chop cilantro, as well as the garlic clove. Place tomatillos, cilantro and garlic in a bowl. Add limejuice, sugar and red pepper flakes and taste so the meal heat and tartness are both to your liking. Cover with plastic wrap and let marinate for 30 minutes to overnight, and serve with tacos, eggs, or tortilla chips.
Dios Mio Cocktail
Enjoy this one on a hot day with your favorite Mexican meal.
1 ice-cold Mexican beer (Corona, Dos Equis, Negra Modelo, Tecate, etc.)
½ ounce of Bacardi Limon
1 ounce of tequila, any variety
Pour beer into a tall glass (or concoct inside a Corona bottle). Add Bacardi, tequila and juice from the lime. Enjoy ice cold with spicy food.
Saturday, April 3, 2010
**recipes as previously published in the daily vanguard**
Hello! I know it's been awhile, and I apologize. I went on a mental and physical vacation to my hometown in Sonoma County, California. Meyer lemons, beautiful family, and 75 degree weather made it extremely hard to bring myself back to Oregon, but you gotta do what you gotta do.
Another event that occurred on my vacation was a visit to Michael Chairello's restaurant, Bottega in Yountville. I don't review restaurants on my blog but this may have been some of the best Italian food I've ever had.
My main course was a pan-fried gnocchi with a heaping serving of spring vegetables and a creamy fonduta sauce. The colors on the plate were electric greens and oranges and the tastes were so fresh you'd think the veggies were picked that morning.
Here is my inspired recipe from the dish, minus the Fonduta add creamy goat cheese crumbles (a favorite ingredient of mine).
And following that, I have artichoke my way, a seasonal and fun food to eat. As Mr. Chiarello says,Buon Appetito.
Shells and spring veggies
Feel free to add any of your favorite spring vegetables—sugar snap peas would work well here also.
1 leek, cleaned and sliced into half moons
6 medium sized carrots (green tops removed) cut into slices
4 tablespoons of garlic and chive pesto (purchased from Pesto Outside The Box, a vendor at the PSU Farmer’s Market)
1 cup of whole wheat or regular shell pasta
4 tablespoons of olive oil
Zest from one Meyer lemon
2 tablespoons of goat cheese crumbles
Sprinkle of salt
Dash of fresh ground pepper
Bring a medium saucepan filled with water and a sprinkle of sea salt to a boil.
Meanwhile, heat a large skillet to medium-high heat, add olive oil.
When olive oil is hot, add carrot slices. Sprinkle with salt, grind pepper and let the carrots cook in oil for a few minutes.
Add pasta to water and cook according to package directions.
Next, add leeks to skillet, stir with spatula and add spices as needed. Sauté for 8–10 minutes at medium heat.
When pasta is ready and carrots are crisp tender, mix the pasta into the skillet.
Add pesto, goat cheese crumbles and zest.
Serve with lemon slices, serves 1–2 people.
Artichoke with lemon dill crema
This is a classic preparation of a vegetable that’s as fun to eat as it is tasty. If serving with pasta, make sure to start the artichoke earlier than the pasta. They often take a long time to become tender.
1 artichoke, trimmed of dirty leaves and stem removed
1 clove of garlic, peeled
1 bay leaf
1 tablespoon of white wine vinegar
1/2 cup Greek yogurt
2 tablespoons of dill
Juice from one Meyer lemon
1 teaspoon of honey
Place a few inches of water in a medium saucepan. Place garlic, bay leaf, and vinegar in water and let it come to a boil.
Place steamer basket above water, and place artichoke in, stem up.
Place lid on pan and let simmer for 20–40 minutes.
When leaves can be removed easily with a fork, the artichoke is ready. Serve with lemon dill crema.
Mix yogurt, honey, lemon juice and dill in a small bowl. Serve with artichoke for dipping.
Serves 1–2 people.