Dayrecipe Food Community

4 pork tenderloins (about 3/4 pound each), trimmed

accompaniment: jalapeño onion marmalade

DIRECTIONS

To make marinade:
In a blender or small food processor blend marinade ingredients
with salt and pepper to taste.

In a large sealable plastic bag combine pork with marinade. Seal
bag, pressing out excess air, and put in a shallow baking dish.
Marinate pork, chilled, turning occasionally, at least 1 day and up
to 2 days.

Prepare grill.

Let pork stand at room temperature about 30 minutes before
grilling. Remove pork from marinade, letting excess drip off, and
grill on an oiled rack set 5 to 6 inches over glowing coals,
turning every 5 minutes, until a meat thermometer registers
160°F., 15 to 20 minutes.

Transfer meat to a cutting board and let stand 5 minutes before
slicing.

Serve pork with onion marmalade.

To make the jalapeno onion marmelade:
In a large heavy skillet cook onions in oil with salt and pepper to
taste over moderate heat, stirring, until softened. Add
jalapeños and cook, stirring, 1 minute. Add honey or
sugar and cook, stirring, 1 minute. Add vinegar and simmer,
stirring, until almost all liquid is evaporated. Add water and
simmer, stirring, until mixture is slightly thickened and onions
are very tender, about 10 minutes. Season marmalade with salt and
pepper. Marmalade may be made 2 days ahead and chilled, covered.
Reheat marmalade before serving.

DIRECTIONS

Preheat oven to 400°F.

In a bowl toss pork with flour and salt to coat. In a skillet heat
2 tablespoons oil over moderately high heat until hot but not
smoking and brown pork, stirring occasionally. Transfer pork to
another bowl.

Add remaining tablespoon oil to skillet and cook onion and bell
pepper, stirring occasionally, until they begin to brown, about 2
minutes. Add water and cook, covered, until vegetables are tender,
about 5 minutes. Add pozole or pinto beans and 1/2 cup
enchilada sauce and simmer 3 minutes. Return pork to skillet and
heat through. Stir in coriander and remove skillet from heat.

Reserve 1/2 cup cheese. Put a tortilla on a work surface and mound
one fourth pork mixture horizontally just below center of tortilla.
Sprinkle pork filling with a heaping tablespoon of remaining
cheese. Fold bottom edge of tortilla over filling and fold each
side in over filling. Roll burrito away from you to
completely enclose filling and make 3 more burritos in same
manner with remaining tortillas, filling, and cheese.

Arrange burritos in a shallow baking pan and sprinkle with
reserved cheese. Bake burritos until cheese melts and
tortillas are crisp, about 10 minutes. While burritos are
baking, in a small saucepan heat remaining enchilada sauce over
moderate heat until hot.

Spoon enchilada sauce over burritos.

DIRECTIONS

In a measuring cup stir together soy sauce, vinegar, and Sherry. In
a bowl toss steak with garlic, gingerroot, and 2 tablespoons soy
sauce mixture and marinate while preparing vegetables.

Discard stems from mushrooms and cut mushrooms and scallions into
thin strips, keeping them separate. Peel cucumber and cut in half
lengthwise. With a spoon scrape seeds from cucumber halves,
discarding seeds, and cut each half crosswise into 1/4-inch-thick
slices.

In a large non-stick skillet heat 1 tablespoon oil over high heat
until very hot but not smoking and brown steak, stirring
frequently, until any liquid evaporates, about 3 minutes. Transfer
steak to a clean bowl.

In a skillet heat remaining tablespoon oil over moderately high
heat until hot but not smoking and sauté mushrooms, stirring
occasionally, until liquid they give off is evaporated. Add
scallions and bean sprouts and cook 1 minute. Remove skillet from
heat and add steak, remaining soy sauce mixture, and water.

In a large bowl toss together spinach, cucumber, and warm steak
mixture. Divide salad among 2 plates.

DIRECTIONS

In a large non-stick skillet heat oil over moderately high heat
until hot but not smoking and sauté shrimp with salt and
pepper to taste 2 to 3 minutes, or until just cooked through.
Transfer shrimp with a slotted spoon as cooked to a plate and cool.
Cut each shrimp in half horizontally and in a bowl toss with
mayonnaise and salt and pepper to taste.

In a small bowl whisk together ketchup, Worcestershire sauce, and
Tabasco and spread evenly on cut sides of buns. Make sandwiches on
buns with shrimp and coleslaw.

DIRECTIONS

In a heavy skillet melt butter over moderate heat and stir in
shallots with salt and pepper to taste. Cook shallots, stirring
occasionally, about 15 minutes, or until golden brown.

Preheat oven to 375°F.

Make sandwiches on rolls with roast beef, shallots, and Roquefort.
Bake sandwiches on a baking sheet in middle of oven until cheese is
melted and sandwiches are hot, about 10 minutes.