Sriracha Asian grill pork tenderloin


Today the weather was picture perfect and we decided to spend time outdoors grilling. As my family loves all types of hot sauce,it was decided to try out a recipe from Bon Apetit magazine featuring the popular hot sauce Sriracha.This sauce is smooth and hot and lends great flavor to just about everything you add it to. I amended the recipe to suit our taste and grilled vegetables alongside as well. I took the balance marinade and cooked it down till slightly thickened,stirred in some butter and finally burbon,just awesome!!!

Recepie adapted from Bon Apetit magazine

Photograph by Rahul Mahtani

2 pork tenderloins

1 cup soy sauce

1/2 cup brown sugar

1/2 cup orange juice

1 to 4 tablespoons Sriracha sauce

1 tablespoon pomegranate molasses

2 star Anise pods

1 ” piece ginger,thinly sliced

4 cloves garlic,thinly sliced

4 fresh Kaffir leaves,sliced down the center

1/2 cup cilantro stems,tied together with twine.

1/4 cup Burbon

ground white pepper

Wash and throughly dry pork tenderloins.Set aside.

Mix all ingredients together except the pork.

Place pork in a resealable bag.Pour on half the marinade. Seal the bag and remove any air. Massage pork through sealed bag making sure the pork is well covered with marinade. Place in refrigerator for 4 to 24 hours.

Pour balance marinade in a heavy bottom pan.Turn on flame and cook down sauce till thickened.Off heat and stir in 1 tablespoon of cold butter.Pour into a saucepot.

Preheat grill to 350*F

Grill pork until done.

Remove from grill and tent with foil for 5 minutes allowing the pork to rest.

Place on cutting board and slice thinly. Place on serving dish and drizzle with sauce and fresh cilantro.Serve

Eggless Saffron cake with pistachio crust


This cake is simply the most sensational butter cake I have created. Everytime anyone gets a taste its an instant hit. The richness of the Pistachios coupled with the delicate saffron just melts in your mouth. I added a few gratings of freshly grated nutmeg to up the flavor ante, as a result…just trying being around while the cake bakes,the aroma will leave you salivating. The crust is made up of ground pistachio nuts and a little sugar,while caramelizes while baking making a great,crunchy crust.To me,this cake is perfect without any extra gilding,but feel free to decorate at will…maybe a little powdered sugar? your call.

Photograph by Rahul Mahtani

1 cup Buttermilk

1 tsp vanilla extract

1/2 tsp almond extract

1 tsp apple cider vinegar

good pinch saffron( I use Spanish saffron)

1 stick (1/2 cup ) unsalted butter,at room temperature

1  1/4 cups all-purpose flour

2 tablespoons cornstarch

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp table salt

a few gratings fresh nutmeg

3/4 cup superfine sugar plus 2 tablespoons for topping

1/3 cup raw unsalted pistachio nuts ground

Grease a 9 inch cake pan.

Preheat oven to 350*F

Combine the ground pistachios with the 2 tablespoons of sugar. Sprinkle in the greased baking pan,swirl pan to coat evenly,set aside.

Remove 2 tablespoons of buttermilk from the 1 cup buttermilk. Place the 2 tablespoons buttermilk in a small microwave safe bowl and microwave to warm. Stir in the saffron. Set aside.

To the rest of the buttermilk,stir in the vinegar and both extracts. Set aside.

Combine the flour with the baking soda, baking powder, salt and nutmeg. Set aside.

Cream the butter and 3/4 cup sugar till light and fluffy.Alternate beating in the buttermilk mixture and the flour mixture.Just until combined. Stir in the saffron buttermilk mixture.

Scrape the bowl well to ensure everything is well mixed.

Pour into the prepared pistachio lined pan. Place in oven to bake between 25 to 30 minutes. Check doneness by inserting a toothpick in the center of the cake.

Remove from oven and allow to cool for 5 minutes before unmoulding and placing on a wire rack to cool completely.

Well-Sweep Herb Farm


Personally spring is the season I look forward to most. Besides the obvious,long, dark winter bid goodbye, everything is starting to bloom. Life begins…oh joy!!!

I love to work in my garden and grow as much fresh produce as possible in the warm months, nature just provides the best growing environments. I had been on the look out for some Asian herbs, not found at any of the local nurseries. A good friend and neighbour, suggested Well sweep Herb Farm. I was hesitant,it was a good hours drive for me. However after a brief conversation over the phone with them confirming they indeed had what I was looking for ,I headed out today.

Let me say,Herb farm is deceptive. They have every variety of herb known to me in different flavors.So much to choose from,it was a gardeners dream come true. I picked up a Kaffir Lime plant with bright healthy leaves, a curry leaf plant ,Siamese Basil,Key lime plant,Holy Basil ,just to name a few.

At check out the cashier was so helpful and knowledgeable, about repotting, type of soil,watering and treatment once the fall was here. I encourage anyone wishing to build a herb garden (even flower or fruit) to stop by.Believe me,you’ll be thrilled you did.

They have a terrific warranty on all their plants and they ship nation wide,what could be more convenient?

Well-Sweep Herb Farm

205 Mount Bethel Rd,Port Murray

New Jersey 07865

908 852 5390

 

“Dali Chicken”


My sons are huge fans of the popular chain PF CHANG. We do not have one close enough to visit and eat there with the frequency they would enjoy,especially to eat their favorite Dali Chicken.Today I tried to replicate the dish and,looks like its as close as its going to get!!! there are a few renditions on the internet,but this,by far comes the closest,at least that’s what the family says!!

Dali Chicken Clone

Photograph by Rahul Mahtani

1  lb chicken breast,thinly sliced

1 yukon gold potato,thinly sliced

2 scallions, sliced

6 to 8 dried chili pods

1 tsp ground, toasted cumin

2 tablespoons chicken stock

2 tablespoons Oyster sauce

1 tablespoon dry sherry

1 tsp grated ginger and garlic

2 tsp rice wine vinegar

1 tablespoon soy sauce

2 tablespoons chili garlic paste ( Sambal Oelek)

2 tablespoons vegetable oil for stir frying

Black sesame seeds for ganish (optional)

Mix stock,garlic,ginger,oyster sauce, Sherry, vinegar, Soy sauce and chili garlic paste in a bowl and combine.Set aside.

Heat a wok or saute pan and add oil. Add potatoes and stir fry until  almost cooked. Push aside in pan and add dried chilies. Cook until pods darken slightly .

Add chicken and bring potatoes back into center of pan to stir fry with chicken. Continue to fry on medium high heat. Add in cumin and continue to stir fry until chicken turns opaque and cooked.

Stir in the reserved sauce and stir fry until the sauce fully coats the chicken and potato.

Stir in the scallions or leeks. Off heat.

Serve sprinkle with black sesame seeds (optional)

Fresh Mango ice cream


This year I went Mango crazy,the aroma wafting from them everywhere fresh fruit is sold is intoxicating,so I bought and bought some more…sweet heaven!!! we have had fresh eggless mango mousse,yummy! followed by fresh eggless mango cheesecake and now, inspired by Show me the curry, Mango ice cream. As always, I felt the need to use the basic recipe to enhance the taste sensation. This is a phenomenal, make ahead,bowl your guests over dessert,promise I am not kidding.It is so easy to pu together we enjoy it weeknight,just because ( we have too many mangoes)

Photograph by Rahul Mahtani

Makes 2 pints

3 fresh ripe mangoes, peeled and pith removed.

1 eight ounce container Cool whip

1 Fourteen ounce can condensed milk

juice of half a fresh lemon

1 teaspoon vanilla extract

1/4 teaspoon kosher salt.

Coarsely mash the mango pulp in a large bowl . Pour in the extract,salt and lemon juice.Mix.

Stir in the condensed milk and cool whip. Use an immersion blender or hand whisk to stir all together. Try not to incorporate any air,till will keep the ice cream smooth, creamy and slightly dense. Also will prevent the formation of ice crystals.

Pour into a freezer safe container. Cover tightly. Tap the container on a hard surface to remove any extra air bubbles .

Place in freezer and allow to harden for 6 to 8 hours.

Serve