Margarita Pork Roast
1 (3 lb) boneless pork roast
1 C lime juice
1/2 C tequila
1/4 C olive oil
3 cloves crushed garlic
1/9 tsp salt
1 TBSP dried oregano
1 TBSP lime zest (green part only)
1 TBSP cracked black pepper
1 TBSP brown sugar
1 tsp dried thyme
1/2 tsp kosher salt
1/8 tsp allspice
Place pork in ziplock bag. In a small bowl, combine lime juice, tequila, oil, garlic and salt. Pour over pork, seal, and refrigerate for 24 hours.
Remove pork, discard marinade. Pat pork dry. Preheat to 350 F. In small bowl, combine remaining ingredients, pat over whole of roast. Put roast in shallow roastin pan, roast 20 minutes a pound, or until internal temp is 155 F. Remove, let stand for 10 minutes before slicing. Serves 10
Roasted Bell Pepper Soup
3 TBSP EVOO (divided use) damn you, Rachel Ray.
2 garlic cloves, minced
1 medium onion, finely chopped
1 tsp ground cumin
1/4 tsp crushed red pepper
4 large red peppers, roasted, peeled, seeded
4 C chicken or veggie stock
1/2 C fresh orange juice
1/4 tsp grated orange zest
2 TBSP chopped cilantro
In large saucepan, heat 2 TBSP of the olive oil and cook garlic, onion, cumin and crushed red pepper, stirring occasionally until onion soft, about 10 minutes.
Add the roasted pepper and any accumulated juices along with the broth and remaining oil. Bring to a bol over high heat, reduce to low and simmer for 20 minutes. Add the orange juice and zest.
Work in batches and puree the soup in a blender (or use a handheld blender). Return to pan, season with S-n-P to taste and reheat if necessary. Garnish with cilantro (me: NO) or chill and serve cold. 6 servings.
Pots De Crème
3/4 C whipping cream
1 egg, beaten
3/4 C semisweet choc. chips
24 baked phylo shells, crisped in the oven (Sam's Club has these ready to go)
Heat whipping cream to a boil. Add a little of the hot liquid to the beaten egg, then add to hor cream and whisk to keep it from scrambling. Put the chocolate chips in a blender, with the center hole removed on the lid. Pour in the hot liquid and blend until smooth. Scarpe the sides several times while blending.
Pour into the shells and cool. Makes 24.
4 TBSP butter, melted (1/2 stick)
1/4 C buttermilk
2 medium eggs
1/8 C flour
3/4 C sugar
1/2 tsp vanilla
sweetened whipped cream/fresh berries
Preheat oven to 350F. Put all ingredients but the pastry shells (duh) in the blender and blend until smooth, scraping sides often. Pour the filling into the pastry shells (which are on a baking sheet) almost to the top (they'll puff up some) and bake for 12 minutes or until puffed and slightly browned. Cool and refrigerate. Top with a dollop of whip cream and a berry.
Buttermilk Cinnamon Coffee Cake
2 1/4 C white flour
1/2 tsp salt
2 tsp cinnamon (divided use)
1/4 tsp powdered ginger
1 C firmly packed brown sugar
3/4 C white sugar
3/4 C canola oil
1 C chopped walnuts or pecans
1 tsp baking soda
1 tsp baking powder
1 large egg, beaten
1 C buttermilk
Preheat to 350F. Grease 9x13 inch pan. In large bowl, mix the flour, salt, 1 tsp of the cinnamon, ginger, both sugars and canola oil.
Remove 3/4 C of this mixture and to it add the nuts and the remaining tsp of cinnamon. Mix well, and ste aside to use as a topping. To the remaining batter, add the baking soda, baking powder, egg and buttermilk. Mix to combine all the ingredients. Small lumps in the batter are OK. Pour the batter into the prepared pan. Sprinkle the toping mixture evenly over the surface and bake to 40 to 45 minutes. Makes 12 - 16 servings.
(Marinated Black-Eyed Pea Salad)
4 C black-eyed peas, cooked
1 C celery, finely sliced
4 ounces green chiles, chopped
1/4 C red bell pepper, finely diced
1/2 C purple onion, diced
2 cloves garlic, finely minced
1 tsp salt
1/2 tsp black pepper
1 tsp Worchestershire
1 1/2 C Italian dressing, or enough to cover peas
red cabbage leaves (for garnish)
Minced green onion tops for garnish
in large glass bowl, combine all ingredients except garnish, stirring to mix well. If liquid does not cover peas, add a little more dressing. (Jeez!)
Marinate, covered, in fridge for 24 hours. Drain excess (OH) and spoon salad onto shallow bowl lined with red cabbage leaves. Garnish with green onion tops. Makes 8-12 servings. This keeps well for a week. (Note; fat is from dressing, so get Paul Newman's)
ZaZa Avocado Like a ceviche, but inverted
(note: keep the picture so you know how to assemble - in desk drawer. This is labor intensive, but delish and messy. But tasty and pretty.)
1 bay leaf
1 onion, chopped
2 to 3 scallion bulbs
2 garlic cloves
1 tsp salt
1 lb Maine pink salad shrimp (60 -68 count)
1 1/2 boxes cherry or pear toms halved or quartered
1/2 tsp Ancho chile powder
1/2 C tomato juice
juice from 1 lemon, plus 2 TBSP fresh lemon juice (divided use)
juice from 2 limes
1 to 2 TBSP fresh minced cilantro
pinch affron threads
3 TBSP corn oil (divided use)
3/4 C unsweetened yogurt or sour cream (or silken tofu)
2 medium ripe, but still firm avocados, peeled, halved and pitted.
Preheat oven to 350. Have ready a chilled cookie sheet.
Bring 2 quarts water, bay leaf, onion, scallion bulbs, garlic cloves and 1 tsp. salt to a boil and boil 5 minutes. Add shrimp and cook 1 minute only. Remove, drain, and spread on chilled cookie sheet. Refrigerate while making the sauce.
Put the tomatoes in a bowl large enough to accommodate the shrimp. Stir chile powder into the tomato juice and add that mixture, juice from 1 lemon and lime juice to the tomatoes.
Add chilled shrimp, stir in cilantro and season with salt to taste. Refrigerate, covered, until ready to serve.
Heat 2 TBSP lemon juice (do not boil, ick) and soak saffron threads until color is extracted. Strain and whisk together the liquid, 1 TBSP oil, and yogurt. Season with salt to taste. This can be made a day in advance.
When ready to assemble, heat about 2 TBSP oil in skillet large enough to accommodate the avocado halves and sear until lightly browned (note: do this on the grill = brush halves with oil) Remove carefully and set on a cookie sheet (the 350F from above - not a well written recipe, sheesh) Heat for 5 minutes so it's warmed through. Spoon the ceviche into serving bowls, place an avocado, cut side up, with a dollop of the saffron cream in the center. 4 servings.
Date, Orange, and Nopal Salad
1 (12 ounce) package fresh diced nopales (prickly pear cactus)
1 head Bibb lettuce, separated
2 small navel oranges, cut into pieces
4 ounces unsalted almonds, coarsely chopped and toasted (buy this shit, come on)
8 dried dates, chopped
2 TBSP fresh lemon juice
2 TBSP orange juice
2 TBSP sugar
1/2 tsp cinnamon
Rinse nopales thoroughly and place in pot of rapidly boiling water. Boil for 3 minutes, then blanch in ice-cold water. Drain, rinse thoroughly for 3 to 5 minutes.
Arrange greens on plate and top with cactus, orange slices, toasted almonds and dates. Whisk remaining ingredients together and pour over salad. 4 servings. (Delish and fresh to the mouth, mmm)
Note: the pickled nopales taste like jalapeños. DO NOT USE IN THIS SALAD, hahaha. Ouch.
Ricotta With Cocoa and Brandy
1 lb whole milk ricotta
1/4 C sugar
3 TBSP dark cocoa plus extra for sifting over the top
3 TBSP brandy
1/4 C unpeeled almonds, toasted, coarsely chopped (seriously. Buy this shit.)
powdered sugar for garnish
Whirl the ricotta in a blender or food processor until smooth. In a bowl, combine the ricotta with the sugar, cocoa and brandy, stir well to combine. Refrigerate until serving time. To serve, spoon the mixture into small ice cream goblets or soufflè cups. Dust with cocoa, sprinkle the top with toasted almonds, then dust with powdered sugar. (Maybe add a berry or three?) 4 - 6 servings.
Yellow Mung Dal Soup
1 C yellow mung dal beans, shelled and split
1/2 TSP turmeric
1 1/2 tsp salt
6-8 C water
2 tsp ginger, minced
1 tsp jalapeño, seeded
2 tsp coriander powder
1 1/2 tsp cumin seeds (divided use)
2 zucchini cubed
2 TBSP ghee or oil
2 tsp mustard seeds
1 tsp hing (asafoetida)
A few curry leaves (yay, I have this in the garden!)
2 - 3 tsp cilantro, finely chopped
lemon juice to taste
Wash dal and drain. Combine dal, turmeric, salt and water. Bring to a boil and simmer until half-cooked, about 20 minutes, removing any foam that accumulates on top. Add ginger, jalapeño, coriander powder, 1 tsp cumin seeds and cubed zucchini.
When dal is soft, whisk to smooth consistency. Heat ghee or oil in small saucepan. Add mustard and remaining cumin seeds. When they crackle, add hing and curry leaves and add to dal. Stir well, garnish with cilantro and serve hot. 6 servings.
Barley, Feta, and Pear Salad
2/3 C pearl barley
6 TBSP walnuts
2 firm-ripe pears (divided use)
1/2 C crumbled feta
1 C fresh flat-leafed parsley leaves, chopped
2 celery ribs, cut into 1/4 inch dice
1 small head radicchio (about 3 ounces) cut into 1/4 inch dice
4 TBSP fresh lemon juice
3 TBSP EVOO (seriously. I hate Rachel Ray.)
Preheat oven to 375. In a 4gt. sauce pan 3/4 filled with boiling water, boil barley, partially covered, until tender, about 30 minutes. While barley is cooking, toast walnuts in a baking pan set in the middle of the oven until folgen, about 7 minutes. Remove and set aside.
Peel and core 1 pear and cut into 1/4 inch dice (nice and specific, jeeez) Reserve remaining pear for garnish.
Drain barley in a sieve and transfer to a bowl. Add feta, nuts, parsley, celery, radicchio, diced pear, lemon juice, oil, and salt and pepper to taste. Toss salad until combines. Slice remaining pear into thin wedges. Divide salad among four plate and garnish with wedges. 4 side-dish servings.
Surprise tickets to the Symphony tonight, yay! Can I wear a ponytail to the symphony...