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

Pinchitos Morunos ( small spicy Moorish Kebabs)

Tonight we decided to have family Tapas night for dinner . Pinchitos are Spain’s answer to the kebab,typically made with lamb or pork,but turkey or chicken could work too. Pinchito spice powder is sold on the internet, but a mild curry powder with the addition of Spanish paprika and a few other herbs and spices and you have a close replica. We included Patatas Bravas, Spanish garlic shrimp and cilantro rice, Spain right here in my kitchen !!!

Photograph by Rahul Mahtani

1 lb lean pork,cut into small cubes

2 garlic cloves,finely chopped

2 tsp salt

1 tsp mild curry powder or Pinchito spice mixture

1/2 tsp ground coriander

1 tsp Spanish paprika

1/4 tsp dried thyme

Freshly ground black pepper

3 tbsp olive oil

1 tbps lemon juice

Bamboo skewers, soaked for half an hour.

Crush the garlic with the salt and work in the rest of the ingredients except the pork. Place pork in a non reactive dish and rub on the spice mixture . Cover and leave to marinate for at least 2 hours.

Skewer the meat onto the soaked skewers and place on hot grill,cook till done . Serve

Pork Satay with perfect peanut sauce

During the warmer spring months my family loves to spend time outdoors for various activities, especially grilling. Pork satay is a family favorite. I get my butcher to slice the meat as super thin as possible,then, once marinated,skewer the meat onto presoaked bamboo skewers and grill on a really hot flame of about 500*F. As you can see the family really loves slightly charred ,crisp satay, but you could easily flip them more frequently and,perhaps lower the heat if you prefer a less charred  satay. This recipe works on all kinds of meat, so do not feel compelled to use pork.

Serves 4

Photograph by Rahul Mahtani

Adapted from Su-Mei-Yu

1 tbsp dry roasted cumin seed,ground

1 tbsp dry roasted coriander seed,ground

1 tsp dry roasted white pepper,ground

1 stalk lemongrass,green parts and hard outer leaves removed, minced

1 tsp turmeric powder

1 tsp sea salt

1 cup fresh unsweetened coconut cream

1  1/2 lbs meat of your choice,sliced super thin,then cut into strips

Bamboo skewers soaked in water

one 6 oz can pineapple juice

Vegetable oil spray

Perfect peanut sauce, for serving (recipe found on http://www.dolcedente.com)

In a medium bowl combine spices,salt,lemongrass and coconut cream,stir to blend. Add meat and stir to coat . Cover well and refrigerate for 1 to 24 hours. Bring to room temperature prior to grilling.

Thread meat onto skewers, place on a platter as you fire up the grill.

Dip each meat skewer into the can of pineapple juice, then spray the meat generously with vegetable spray . Lay the skewers close to one another, to keep the meat moist, on the grill and cook,turning frequently, for 2 to 3 minutes, until well done.

Serve alongside Perfect peanut sauce

Szechwan Pork

If you crave spicy hot Asian food , this is it . I have adapted this recipe from Nita Mehta , only because my family loves really spicy food ( I joke my kids were bore with bottles of hot sauce attached to their hips ! ) , and because I chose to use boneless pork , sliced really thin and deep fried till crisp. The original recipe called for pork ribs , cut into squares and boiled to cook , then marinated and deep fried . Both ways work well . I also added sichuan pepper corns for added heat , but this is purely optional .

Photograph by Rahul Mahtani

2 lbs pork ribs , cut into 1 inch squares ( I used 1  1/2 lbs boneless pork loin , sliced thin.

MARINADE

2 tsp chopped ginger

3 tbs brown sugar

3 tbs soy sauce

2 tbs sherry

1/2 tsp five spice powder

1 cup oil for deep frying

SZECHWAN SAUCE

3 tbs oil

2 to 3dry red chillies , broken into bits

1 tbs sichuan peppercorns , optional

3 red peppers , chopped into 1/2 inch pieces

2 tsp chopped garlic

2 tsp chopped ginger

2 spring onions

2 tbs sugar

2 tbs sherry

5 tbs ketchup

5 tbs vinegar

Place ribs in a pan , add water, cover and bring to a boil . Cook for 30 minutes . Drain well . ( skip this step and go straight to the marinade and sliced pork if using pork loin ).

Combine marinade ingredients and add pork . Refridgerate for 2 hours .

Heat oil , deep fry pork until golden .drain well , keep aside.

Heat 3 tbs oil in a skillet .Add broken red chillis and sichuan peppercorn ( if using ). Add peppers , ginger , garlic and onion , stirfry on high heat for 1 to 2 minutes . ( the vegetables should still be firm ).

Add sherry , sugar , ketchup and vinegar . Simmer for 5 minutes .

Add pork , stirring to coat . Serve

Mom Leuang Neuang’s Famous Satay

I have no idea who Leuang Neuang is , or who’s mother she is , but , lucky for all she has a fabulous Satay recipe , courtesy of David Thompson . This recipe can be prepared with chicken or pork , both works really well and served with a chilli and shallot sauce or , more traditionally peanut sauce .

Photograph by Ashish Mahtani

 David Thompson
6 oz Pork or chicken
1/2 cup coconut cream ( I like Savoy brand)
1 tsp turmeric powder
1 tbs condensed milk
1 tbs palm sugar
pinch of white sugar
2 tbs fish sauce
a little Thai whisky – Mekong or Santip or Burbon
12 to 16 bamboo skewers , soaked in water for 1 hour

PASTE
4 tbs chopped red shallot
pinch of salt
3 tbs ground roasted peanuts
1 tbs coriander seeds , roasted
1 tsp cumin seed , roasted

SAUCE
5 to 6 long chillies , deseeded and rinsed
Pinch of salt
3 red shallots , peeled and chopped
1/2 cup white vinegar
1 to 2 tbs superfine sugar

First make the paste : gradually pound the ingredients together using a pestle and a mortar, adding one by one , until smooth ( I use a mini food processor ).
Cut meat into strips about 2 “x1” .
Mix paste with Coconut cream ,turmeric , condensed milk , both sugars , fish sauce and whisky , and work this marinade into the meat until absorbed . Put aside for a few hours .

SAUCE
Puree chillies and salt with shallots . Season with vinegar and sugar to taste: the sauce should be sweet , sour , hot and salty.
Thread 3 pieces of meat onto each bamboo skewer , pushing down tightly . Repeat until all meat is used . Grill over charcoal, sprinkling the satays with any excess marinade as they cook . Serve with a bowl of sauce on the side.

Cajun fried rice

Ever wonder what to do with leftover cooked rice? The best idea is fried rice ,ofcourse…think Chinese or for a refreshing spicy one pot meal try Cajun. This is a quick ,colorful and delicious.

Makes 5 cups

Source Cuisine.

1 cup chicken breast , cubed into 1 inch pieces

1 cup Kielbasa or andouille sausage , bias cut

1 tsp paprika

1 tsp kosher salt

1/2 tsp cayenne

1/2 tsp dried thyme leaves

8 oz large shrimp, peeled and deveined

1/2 cup yellow onion , diced

1/2 cup green bell pepper,diced

1/2 cup celery ,diced

3 cloves garlic ,minced

2 tbs low sodium chicken broth

2 tbs dry sherry

2 tbs fresh lemon juice

Several dashes Tobasco sauce

1/2 cup diced Roma tomatoes (about 2)

2 cups cooked ,cold white rice

 

4 scallions ,bias cut

1/4 cup chopped fresh parsley.

Toss chicken and sausage with paprika ,salt , cayenne and thyme. Heat 1 tbs oil in a 14 inch non stick skillet over high heat. Add meats and stir fry 5 minutes.Add shrimp and cook about 2 more minutes, until just pink.Remove meats and shrimp ,set aside.

Add 1 tbs oil to skillet and stir fry onion, green pepper , celery and garlic until soft , about 3 minutes. DO NOT OVERCOOK . Stir constantly to prevent scorching.

Pour in  chicken broth ,sherry , lemon juice and tobasco, stir to coat and simmer for 2 minutes . Add diced tomatoes , reserved meat and shrimp (plus accumulated juices) and salt to taste. Stir to combine.

Stir in rice and scallions; continue to stir fry until rice is warmed through, about 2 more minutes ,careful not to overcook the shrimp.

Transfer to a serving platter. Garnish with parsley and serve.

Orecciette alla Norcina

Pasta is one of my all time comforting foods , I am especially fond of this Orecchiette  ( little ear shaped pasta ) from Landmark restaurant in NYC . It seems like Chef Marc Murphy has found a winning way to combine French and Italian flavors in the most perfect way . This dish contains Italian sausage , which , being a vegetarian ,I do not eat . Feel free to omit or use a ground vegetarian substitute easily found in many supermarkets .

Serves 6 to 8

Chef MarcMurphy of Landmarc restaurant NYC

1 lb Orecchiette pasta

salt to taste

2 lbs Italian sausage ( without fennel seeds )

3 tbs olive oil

3 cloves garlic , sliced thin

1 quart heavy cream

1  1/2 tbs chopped fresh rosemary

1 cup freshly grated parmesan cheese

Pepper to taste

Bring a large pot of salted water to a boil . Add pasta and cook until al dente . Strain and reserve ; keep warm .

Remove casings from sausage and crumble into small pieces . Heat the oil in a large saute pan over medium heat . Add the sausage and brown lightly . Add garlic and brown lightly . Add the cream and cook 3 to 5 minutes . Add pasta , rosemary and parmesan . Season to taste with salt and pepper .

Place pasta in small bowls and serve with parmesan .

Fennel Crusted Roast Pork

The aroma wafting from your oven will have your mouth watering for this fennel crusted pork tenderloin with balsamic roasted red onions . This is a really simple dish to prepare , but just delicious to serve weeknights or when company comes over .

Serves 4

Gourmet

4 small red onions ( 10 oz total ), each cut into 6 wedges

3 tsp balsamic vinegar ( I really like Fini in supermarket brands )

2 tsp fennel seeds

1/2 tsp salt

1 lb boneless pork loin , trimmed and tied

2 cups fat free chicken broth

1 tsp cornstarch

1 tbs water

1 tsp unsalted butter

Fresh flat leaf parsley , for garnish

Preheat oven to 425*F

Bresh onions with 2 tsp vinegar in a lightly oiled shallow ( 1 inch deep ) baking pan . Roast in middle of oven , turning over halfway through  roasting and keeping wedges intact , until browned and tender , about 15 minutes . Cover to keep warm .

Reduce temperature to 400*F

Coarsely grind fennel seeds , salt and pepper to tastewith mortar and pestle or in an electric spice /coffee grinder , then spread on plate . Roll pork in fennel mixture , coating all sides evenly .

Roast in a flameproof small shallow roasting pan in middle of oven until a thermometer inserted 2 inches center of pork registers 155*F , 40 to 45 minutes . transfer pork to a plate and let stand , covered , 15 minutes .

Add broth to roasting pan and deglaze by boiling over moderately high heat , scraping up browned bits , 1 minute. Transfer broth to a small saucepan and simmer until reduced to about 1/2 cup  10 to 15 minutes . Add remaining teaspoon vinegar and simmer 1 minute . Stir cornstarch and water and stir into broth . Bring to a boil , then remove from heat and stir in butter .

Serve pork with onions and sauce .

Soy Marinated Pork Tenderloin with cilantro

French Thai fusion cooking gives you the very best of both worlds . I like to serve this easy to prepare tenderloin whole and slice it at the table , in front of my family or guests . A side of leafy green asian vegetables and a bowl of steaming Jasmine rice make a complete meal .

Adapted from Food and Wine

 Serves 8

1/2 cup Chinese mushroom soy sauce

4 medium garlic cloves , minced

2 Tbs finely grated fresh ginger

2 tbs vegetable oil

1 1/2 tbs honey

1 tbs freshly ground pepper

Two  1 lb whole pork tenderloins

1/4 cup cilantro leaves

In a large  ziplock bag or baking dish , whisk the soy sauce with the garlic , ginger , oil , honey and pepper . Add the pork and turn to coat . Marinate the meat in the refridgerator for 2 hours., turning every 30 minutes . Bring to room temperature before roasting  .

Preheat the oven to 375*F . Pour 1 cup of water into a roasting pan , set the tenderloins on a rack over the water and roast for 40 minutes , turning the meat once and basting about every 10 minutes . Remove from the oven and let tenderloins stand for 15 minutes , covered loosly , with foil.

Thinly slice the meat and arrange on a platter. Garnish with cilantro. Serve

Lemongrass and Kaffir Lime Marinated pork skewers

This is a very light and refreshing take on pork , with the citrsusy , floral notes from the lemon grass. It has all the Asian elements of hot , spicy ,sweet and salty.

serves 6 to 8

Corrine Trang

3/4 cup palm sugar

3/4 cup fish sauce

3 lemongrass stalks , trimmed , peeled , and finely grated ( white and light green parts)

4 large garlic cloves , finely grated

4 large fresh kaffir lime leaves , minced

2 tbs vegetable oil

2 lbs pork tenderloin , cut into 1/8 inch thick diagonal slices

18 long bamboo skewers

In a medium bowl , whisk together the sugar and fish sauce until sugar is completely dissolved . Stir in the lemongrass , garlic , kaffir lime leaves and oil until evenly distributed.

Put the pork and marinade in a resealable gallon plastic bag. Squeezing out the air , seal the bag . Holding on to the ends , shake the bag to coat the pieces evenly with the marinade . Refridgerate for 1 hour , turning the bag over every 15 minutes or so to redistrubite the marinade.

Soak the bamboo skewers in water for 30 minutes. Meanwhile , prepare a hot fire in a charcoal grill , or preheat a gas grill to 500*F (high).

Thread the pork on the skewers , leaving about 1  1/2 inches free on either end . grill the pork skewers , turning them once , until golden , 1 to 2 minutes . transfer pork to a serving dish .