Day Recipe Food Community

January 19, 2008

Grilled Garlic Lime Pork Tenderloin Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 11:40 pm

Serves 6.

INGREDIENTS

  • for themarinade:
  • 6 large garlic cloves, chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons grated fresh gingerroot
  • 2 teaspoons dijon mustard
  • 1/3 cup fresh lime juice
  • 1/2 cup olive oil
  • cayenne to taste

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

  • accompaniment: jalapeño onion marmalade

  • for the marmelade:
  • 1 1/4 pounds red or yellow onions, chopped fine (about 4 cups)
  • 3 tablespoons olive oil
  • 2 fresh jalapeño chilies, seeded and minced (wear
    rubber gloves)
  • 2 tablespoons honey or sugar
  • 3 to 4 tablespoons red-wine vinegar
  • 1/4 cup water

    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.

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    • Pork and Pozole Burritos Recipe

    Filed under: Recipes — Tags: , , — Anna @ 11:20 pm

    Can be prepared in 45 minutes or less.

    Serves 2 generously.

    INGREDIENTS

  • 1/2 pound pork loin, cut into 3/4-inch pieces
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 medium onion, sliced thin
  • 1 red bell pepper, cut into 3/4-inch pieces
  • 1/4 cup water
  • a 15- to 19-ounce can pozole (hominy) or pinto beans,
    drained
  • a 10-ounce can mild enchilada sauce
  • 1/4 cup fresh coriander sprigs, washed well, spun dry, and
    chopped
  • 1 cup coarsely grated monterey jack or mozzarella (about 1/4
    pound)
  • four 10- to 11-inch flour tortillas

    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.

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    • Warm Teriyaki Beef Salad Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 11:00 pm

    Can be prepared in 45 minutes or less.

    Serves 2.

    INGREDIENTS

  • 3 tablespoons soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 1 1/2 tablespoons medium-dry sherry
  • 3/4 pound flank steak, cut across grain into 1/4-inch-thick
    slices
  • 1 large garlic clove, minced
  • 2 teaspoons grated peeled fresh gingerroot
  • 1/2 pound mushrooms
  • 3 scallions
  • 1 small cucumber
  • 2 tablespoons vegetable oil
  • 1 cup fresh bean sprouts
  • 2 tablespoons water
  • 2 cups packed spinach leaves, washed well and spun dry

    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.

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    • Shrimp Sandwiches with Barbecue Sauce Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 10:40 pm

    Can be prepared in 45 minutes or less.

    Makes 4 sandwiches.

    INGREDIENTS

  • 1 tablespoon olive oil
  • 3/4 pound medium shrimp (about 24), shelled and deveined
  • 2 teaspoons mayonnaise
  • 3 tablespoons ketchup
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon tabasco, or to taste
  • 4 sesame seed hamburger buns, halved
  • 1 cup prepared coleslaw

    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.

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    • Roast Beef Sandwiches with Roquefort and Caramelized Shallots Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 10:20 pm

    Can be prepared in 45 minutes or less.

    Makes 4 sandwiches.

    INGREDIENTS

  • 3 tablespoons unsalted butter
  • 12 large shallots (about 3/4 pound), sliced thin
  • 4 kaiser rolls (5 inches in diameter), halved
  • 1 pound thinly sliced medium-rare roast beef
  • 6 ounces chilled roquefort, crumbled (about 1 1/3 cups)

    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.

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    • Mascarpone Cheesecake Tart with Nectarines Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 10:00 pm

    INGREDIENTS

  • for crust
  • six 5- by 2 1/2-inch graham crackers
  • 1 1/4 cups coarsely crushed amaretti* (italian almond
    macaroons, about 3 ounces)
  • 3 tablespoons sugar
  • 3 tablespoons unsalted butter, melted

  • for filling

  • 1 1/2 cups mascarpone cheese* (about 3/4 pound) at room
    temperature
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt

  • for topping

  • 2 pounds nectarines (about 8)
  • 2 tablespoons sugar, or to taste

  • *available at specialty foods shops and some supermarkets

    DIRECTIONS

    Preheat oven to 350°F. and lightly butter a 9-inch springform
    pan.

    Make crust:
    In a food processor finely grind graham crackers and
    amaretti with sugar. Add butter and blend until combined
    well. Press mixture onto bottom and about 3/4 inch up side of pan.
    Bake crust in middle of oven 10 to 15 minutes, or until crisp and
    golden, and cool completely in pan on a rack.

    Make filling:
    In a bowl with an electric mixer beat mascarpone with sugar
    until smooth and add eggs, 1 at a time, beating well after each
    addition. Beat in lemon juice, zest, and extracts. Beat in flour
    and salt until combined well.

    Pour filling into crust. Bake tart in middle of oven 30 to 35
    minutes, or until pale golden and set, and cool completely in pan
    on rack. Remove side of pan and transfer tart to a plate. Chill
    tart, covered, at least 4 hours and up to 24.

    Make topping just before serving:
    Slice nectarines and in a bowl toss with sugar. Let nectarines
    stand, tossing occasionally, until sugar is dissolved and juices
    are released, about 5 minutes.

    Mound topping on tart and serve immediately.

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    • Fried Green Tomato, Mozzarella, and Basil “Blts” Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 9:40 pm

    Can be prepared in 45 minutes or less.

    Makes 4 sandwiches.

    INGREDIENTS

  • 2 pounds green tomatoes (about 4 medium), cut into 1/4-inch-thick
    slices
  • 1/2 cup yellow cornmeal
  • 1 pound sliced bacon, cooked until crisp, reserving 1/3 cup
    drippings, and drained on paper towels
  • 8 large slices firm white sandwich bread
  • 3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
  • 24 fresh basil leaves, washed well and spun dry

    DIRECTIONS

    Preheat broiler.

    In a small bowl coat 4 tomato slices evenly with cornmeal and
    season with salt. In a 10- to 12-inch heavy skillet heat 1/4 cup
    reserved bacon drippings over moderate heat until hot but not
    smoking and cook tomatoes until golden brown on both sides, about
    5 minutes, transferring them as cooked to paper towels to drain.
    Coat and cook remaining tomatoes in same manner, using additional
    drippings if necessary.

    On a baking sheet broil one side of bread slices about 3 inches
    from heat until golden. Make sandwiches by layering, on untoasted
    sides of bread, mozzarella, basil, tomatoes, and bacon. Top with
    remaining bread slices, toasted sides up.

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    • Egg Salad and Green Bean Sandwiches Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 9:20 pm

    Can be prepared in 45 minutes or less.

    Makes 4 sandwiches.

    INGREDIENTS

  • 16 green beans, trimmed
  • 6 hard-cooked large eggs, chilled
  • 1/4 cups chopped celery
  • 1/4 cups chopped sweet onion such as vidalia, walla walla, or
    maui
  • 1/4 cup mayonnaise
  • 1 tablespoon honey dijon mustard
  • eight 1/2-inch-thick slices multigrain bread (each about 4 by 2 1/2
    inches)

    DIRECTIONS

    In a small saucepan of boiling salted water cook beans until just
    tender, about 3 minutes. Drain beans and plunge into a bowl of ice
    and cold water to stop cooking. Remove beans from water and pat dry
    with paper towels.

    Chop eggs and in a bowl stir together with celery, onion,
    mayonnaise, mustard, and salt and pepper to taste. Spread egg salad
    on 4 bread slices and top each sandwich with 4 beans and remaining
    bread slices.

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    • Grilled Eggplant, Sandwiches with Lemon Aioli, Feta, and Mint Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 9:00 pm

    Can be prepared in 45 minutes or less.

    Makes 4 sandwiches.

    INGREDIENTS

  • 1 medium eggplant (about 1 pound), cut crosswise into
    1/4-inch-thick slices
  • 3 tablespoons olive oil
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon minced garlic, or to taste
  • 1 teaspoon fresh lemon juice
  • 1 loaf french bread (about 16 by 3 inches)
  • 3 ounces chilled feta, crumbled (about 3/4 cup)
  • 1/4 cup fresh mint leaves, washed and spun dry

    DIRECTIONS

    Preheat grill.

    Brush eggplant with oil and season with salt and pepper. Grill
    eggplant in batches on a rack set 5 to 6 inches over glowing coals,
    turning once, until tender, about 3 minutes, transferring as cooked
    with tongs to a baking sheet to cool. (Alternatively, eggplant may
    be broiled for about the same amount of time.)

    In a small bowl whisk together mayonnaise, garlic, and lemon juice
    to make aïoli.

    Cut bread into four 4-inch-long pieces and halve each piece
    horizontally. Spread 4 halves with aïoli. Make sandwiches on
    bread with eggplant, feta, and mint.

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    • Mediterranean Couscous and Lentil Salad Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 8:40 pm

    Can be prepared in 45 minutes or less but requires additional
    unattended time.

    Serves 6.

    INGREDIENTS

  • 1 cup lentilles du puy* (french green lentils) or brown
    lentils
  • 3 tablespoons white-wine vinegar
  • 1 1/4 cups water
  • 1 cup couscous
  • 1/2 teaspoons salt
  • 1/4 cup olive oil (preferably extra-virgin)
  • 1 large garlic clove, minced and mashed to a paste with 1/4
    teaspoon salt
  • 1/2 cup finely chopped fresh mint leaves
  • 1 bunch arugula, stems discarded and leaves washed well, spun dry,
    and chopped
  • 2 cups vine-ripened cherry tomatoes, halved
  • 1/4 pound feta, crumbled (about 1 cup)

  • *available at specialty foods shops and some supermarkets

    DIRECTIONS

    In a small saucepan simmer lentils in water to cover by 2 inches
    until tender but not falling apart, 15 to 20 minutes, and drain
    well. Transfer hot lentils to a bowl and stir in 1 tablespoon
    vinegar and salt and pepper to taste. Cool lentils completely,
    stirring occasionally.

    In a saucepan bring water to a boil and add couscous and salt.
    Remove pan from heat and let couscous stand, covered, 5 minutes.
    Fluff couscous with a fork and transfer to a large bowl. Stir in 1
    tablespoon oil and cool completely, stirring occasionally.

    In a small bowl whisk together garlic paste, remaining 2
    tablespoons vinegar, remaining 3 tablespoons oil, and salt and
    pepper to taste. Stir lentils and dressing into couscous. Chill
    salad, covered, at least 3 hours and up to 24.

    Just before serving, stir in remaining ingredients and season with
    salt and pepper.

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