Christmas Dinner 2011

Yesterday morning I did not have any plans for Christmas dinner but Cassie wanted roast chicken and Charlie wanted Cornish Game Hens with a honey ginger, soy sauce glaze so I made both along with mashed potatoes, the green bean casserole ( well they asked for it) dressing, a couple of gravies and pearl onions with peas.   Also there was the tray of raw vegetables and a dip.   They also invited some friends over.

Stuffed Pork Loin

Dinner tonight was a stuffed pork loin. I looked at some recipes then used some of the ingredients in a couple different recipes to make the stuffing. Son liked the stuffing, Cassie was so-so about it. I used baby bella mushrooms, sweet onion and an unripe pair. I may add bread crumbs next time. And maybe some vermouth. Also on the menu was mashed potatoes, half russet, half gold, with cream and butter, carrots roasted with the pork and spinach. The spinach was kind of bitter even though they were all small and young leaves. Gravy was flour, butter, evaporated milk and chicken broth with a little nutmeg, salt and pepper.

Pork was roasted at 350º and went in at 8:30.  I expected it to be done by 9:30 but it was only up to about 140º so I heated the oven to 500º for the 15 more minutes

grilled sandwiches

Yesterdays bread made todays sandwiches.

Rib roast with salad

and the aforementioned bread


Roast at room temperature, salted and peppered and roasted 15 min. @ 500º then oven lowered and roasted at 325º until done to 135º, then covered and allowed to rest.  Salad dressing is olive oil, sherry vinegar, salt, pepper and malt powder.  White sauce for meat is heavy cream, lemon juice and horseradish. Bread is from previous picture.

Bread

A very good friend sent me some Pumpernickel and some rye flours from King Arthur. I made a loaf from each and kneaded them together thinking I'd get a swirl bread.  I must have kneaded them too much because it all came out the same color.  The recipes I used are on the King Arthur bags.

Surf n Turf

Company is coming tomorrow.  This will be the menu with French Bread. Pictures coming after it is all made.

Louisiana Killer Shrimp

Recipe from: Sherrybeth 

Servings: 4 to 6 

2 tablespoons rosemary

2 teaspoons dried thyme

1 teaspoon black pepper

5 garlic cloves, peeled and chopped

1 teaspoon celery seeds

1 teaspoon crushed red pepper flakes

2 quarts chicken broth

3 ounces tomato paste

½ cup butter

1 ½ pounds shrimp, peeled, tails on

1 loaf French bread, toasted

Crunch up the rosemary and thyme using fingers. Place all ingredients, except shrimp and french bread, in a large pot. Simmer this mixture for 2 ½ hours.

Five minutes before serving add shrimp and cook about 3 to 4 minutes or until shrimp is done. Serve shrimp with broth and toasted French bread for sopping the broth.

Cuban Style Beef Chuck Eye Steak

4 lbs chuck eye steak, 1-inch thick, beef 

2 tablespoons garlic-flavored olive oil ( or mix some olive oil with garlic powder or fresh minced garlic) 

1 tablespoon cajun seasoning 

2 tablespoons adobo seasoning ( with or without pepper) 

1 teaspoon salt 

1/2 teaspoon black pepper 

Preheat broiler (or grill). 

Place in oven safe baking dish (I have a special glass one). Pour garlic oil over top of steak, coating the top. Sprinkle on the spices, any order. 

Broil about 20-25 minutes, depending on the thickness of your steak. about 25 minutes.

Chimichurri Sauce           yield: Makes about 1 cup

This garlicky sauce from Argentina is great spooned over beef or chicken.

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Salad dressing

1/4 C. fresh squeezed orange juice

1/4C. fresh squeezed lime juice

1/3 C. olive oil

1/4 C. red wine vinegar

1 tsp minced garlic

2 tsp. sugar

1/3 C finely chopped fresh oregano

Salt and pepper to taste

Salad

2 ears corn, or equal frozen, thawed

2 avocados peeled, pitted and dice large

8 or 9 cherry tomatoes

1 red onion, large dice

1 C. cooked, drained red beans and a handful of mixed herbs greens

soak onions in ice water with a little lime juice or vinegar. It takes out the harshness and adds a pleasant zing back in. __________________

Fried Sweet Potatoes.  Preheat oven to 300º 

2 Large sweet potatoes

1/4 C. vegetable oil

Kosher salt and freshly ground black pepper

Before the steak goes in the oven, place the sweet potatoes on baking sheet until they are easily pierced with a fork but still offer some resistance, about 45 minutes.  Remove from oven and allow them to cool.  Just before steak is ready, cut lengthwise into quarters and heat oil in large fry pan until oil is very hot but not smoking. Fry until they are brown and crisp, about 3 minutes, remove to paper towels and salt and pepper.

Stuffed Mushrooms  Pre heat oven to 375 degrees

16 mushrooms

1/4 lb. butter or more

1/2 C. dry bread crumbs(freshly made, please)

1 T. chopped parsley

1 Tblsp. chipped chives or onion

1/4 tsp Tabasco

1 tsp salt

1 tsp. freshly ground black pepper

2 eggs, lightly beaten

1/2 C. grated Parmesan cheese

small amount of broth

Clean mushrooms, remove stems and chop fine. Melt 4 T. butter and cook bread crumbs, onions, parsley and seasonings. Brush mushrooms with melted butter, Cool stuffing; stir in eggs and stuff mushrooms.  Sprinkle with parmesan cheese, arrange

on parchment lined baking pan and bake about 15 minutes or until browned and tender. You may baste with additional butter if you like.

Note I added about a T. or two of chopped real bacon bits. 

Note serve with toothpicks

I also made Parmesan chips: Take left over grated Parmesan and place a pinch at a time on parchment paper lined baking sheet and place in heated oven for two or three minutes, until melted.  Let cool.  They will be crisp like chips.

Left over ham and egg salad

Ham n Egg Salad

Ingredients

2 c. Left over baked ham, diced very small
4 hard boiled eggs, chopped
1 c. mayonnaise
1/2 c. chopped romaine ribs
1/4 c. chopped sweet onion
1/4 c chopped dried apples
Salt and Pepper to taste Omit salt if using a country cured ham... it is salty enough

Instructions

Combine diced ham, eggs, romaine ribs, onion, and dried apple. Add mayonnaise and mix. Salt and pepper to taste. If possible, allow to sit in refrigerator for 1 hour. Serve alone or on bread.

Country Cured Ham

Country cured ham, about 15.6 lbs


Opened package, ham need scrubbing with stiff brush under running water


Ham is then soaked in cold water at room temperature 12 hours-overnight


Then water is changed and ham simmered 5 hours at 250 degrees


When finished cooking, covered and left to cool in the liquid- next day still hot.


When just cool enough to handle, skin and fat were removed.  Could be glazed and baked at this point but not necessary.


Sliced for ham steaks with enough for 3 more bags for sandwiches, ham salad, etc.

Pot Roast tonight

We all ate at slightly different times and just helped ourselves out of the pot onto paper plates so i did not get a picture of the plated dish. This is actually the left overs. :)
I got a small pot roast, browned it in a little oil, topped it with packets of dry brown gravy, Italian salad dressing and a tablespoon of dry Ranch powder, then added half a cup of water and reduced the heat to a simmer.  After half an hour, I added another half cup of water and after an hour added onion, carrots and celery and let it simmer, covered for 4 hours total time.  Very easy, very good.  The liquid thickened a little so I did not make a thicker gravy with it.

This year's Thanksgiving recipes

Just for future reference:

I used Pepperidge farm corn bread and country style dressings half and half with mild Italian sausage, butter, 5 sticks celery,  one onion 1/3 green pepper and chicken stock. Forgot to add pecans and maple syrup.  Used 5 cups each kind of dressing.

SAUSAGE STUFFING

Recipes courtesy Julie Song 

1 pound sweet Italian sausage, casings removed
1/2 cup butter (1 stick)
3 cups onion, chopped
2 cups celery, chopped
1 tablespoon fresh sage, chopped
2 tablespoons fresh parsley, chopped
6 cups croutons
1/2 teaspoon ground allspice
1/4 cup maple syrup
2 cups dried cherries
1 cup pecans, toasted and chopped
2 cups chicken stock, plus extra as needed
2 tablespoons fresh thyme, chopped
Salt and pepper, to taste 

Sauté sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes. Transfer sausage with a slotted spoon to a large bowl. Discard sausage fat in pan. Add butter, onions, and celery to skillet and sauté until tender, about 10 to15 minutes. Add to sausage, along with herbs and croutons, mix to combine. 

In a medium bowl, combine allspice, maple syrup, cherries, pecans and chicken stock. Add to crouton mixture. The mixture should be moist, but not soggy. Add more chicken stock if necessary. Transfer stuffing to a baking dish and cover with foil. 

Bake in a preheated 350 degree oven for 1 hour. Uncover and bake for another 20 minutes, or until the top is golden. 

Yield: a whole mess o’ stuffing (about 5 quarts)

TURKEY

Thawed. Put orange and onion i cavity, baked with probe thermometer in place of pop up indicator. Put butter under skin, used cheese cloth over breasts soaked in butter and a little wine. Roasted at 325 on bottom of oven with cheese cloth soaked in butter and a little wine. Had to remove and baste with pan drippings and butter to brown during last 30 minutes or so.

SPICED CRANBERRY AND ZINFANDEL SAUCE

2 cups zinfandel or other fruity dry red wine

1/4 cup sugar

5 (2-inch) orange rind strips

1/2 cup fresh orange juice

6 whole cloves

4 slices peeled fresh ginger

2 (3-inch) cinnamon sticks

1 (12-ounce) package fresh cranberries

1.  Combine the first 7 ingredients in a medium saucepan; bring to a boil over high heat.  Reduce heat to medium, and cook 15 minutes or until mixture begins to thicken and sugar dissolves,  stirring occasionally.  Strain the mixture through a sieve into a bowl, and discard the solids.  Return mixture to pan.

1. Add cranberries to pan; cook over high heat 10 minutes or until berries pop.  Reduce heat to low, simmer 30 minutes or until mixture is slightly thick.  Pour into a bowl, let cool.  Yield:  10 servings (serving size:  1/4 cup).  

Pumpkin pie

Used Libbys pumpkin pie mix because Cassie bought a can of it last year and we needed to use it. Put the pumpkin pie mix in sauce pan and cooked it for about 8 minutes to brown it and reduce liquid a little, then added egg and evaporated milk according to can directions ( tempered egg first) Baked in deep pyrex pie plate with Pillsbury pie crust mix.  It cooked a little quicker because filling was hot when it went in oven.  Topped with pecans and drizzled maple syrup over top after baking.

Gravy

Made stock with turkey necks, onion, carrot, celery and chicken broth  then use in making gravy with turkey pan drippings, flour and butter.  Used some of turkey stock in dressing too.  In dressing also added water with Better tham Bouillon chicken paste. See above. 

Green beans

broke off stems and tips when old. Discarded old limp ones, cooked in salted water with bacon for 1 hour. 

Yams

used canned yams

mashed potatoes ....  yes  

Challah

We are having Thanksgiving on Sat.  Yesterday I made pumpkin pie, zinfandel cranberry sauce, green beans and turkey stock with necks and chicken broth.  Today I made the bread, turkey and dressing and gravy. Tomorrow I'll make the mashed potatoes and yams.  If any one wants any of those recipes, just ask.

In the last few years I have made Challah bread for Thanksgiving dinner. In the past I have used Chuck Love's recipe but this time I used Chef June's recipe.  I had trouble getting the yeast to proof so I used two packages and even then it was slow to rise after making the bread with rapid rise yeast.  Once it went in the oven it poofed up like it was on steroids. LOL.  I never really measure flour any more. I add all the other ingredients and two cups of flour and beat it with a whisk for a couple of minutes then I switch to a dough hook and with it on speed two, I add flour a little at a time until it does not stick to the bowl.. at least mostly does not stick, then knead in flour until it is smooth and elastic.  I used a six strand braid on this loaf instead of any of the ways June suggested.

[Challah from Chef June

(Jewish Egg Bread)

Challah is the traditional Jewish Sabbath and Holiday bread. It is rich with eggs, and sometimes at Rosh Hashanah -- fruit. This is a pareve Challah. If you wish to make a richer bread (or for a dairy meal) you may substitute whole milk for the 3/4 cup water in the recipe. Special Bonus: If any of the Challah remains to get stale, soaking it in an egg mixture allow you to make the best French Toast in the universe!

makes 2 braided challah (or one large swirled)

1 tablespoon dry yeast

1/3 cup water

1/2 cup sugar

6 cups unbleached flour

1 teaspoon sea salt

3 large eggs, lightly beaten 

1/2 cup vegetable oil

Approximately 3/4 cup water 

1 large egg yolk mixed with 2 tablespoons water (for brushing the loaf)

Poppy seeds (for sprinkling, optional)

1. Dissolve the yeast in 1/3 cup lukewarm water. Add 2 tablespoons of the sugar.

2. In a large mixing bowl, mix flour, salt and sugar. Make a hollow in the center and put yeast mixture in the hole. Mix to a thin paste adding a little flour from the sides. Cover and let sit for about 10 minutes.

3. Add eggs, oil and water to the hole. Combine mixture in hollow with flour around it using a spoon at first, then your hands, and adding additional flour to the bottom and sides as needed. Knead well, about 10 minutes, until dough is smooth.

4. The dough should lose its stickiness and completely clean the bowl. Sprinkle a little flour under dough in bowl. Cover and let rise until double in bulk, about 1 to 1-1/2 hours. Punch down and form into loaves (or one large one).

5. Preheat oven to 375 degrees F. To form into loaves: 1) make one large swirled round by rolling into one long coil, and coiling it upward, with the end sticking out the top; (This is the traditional shape for the New Year.) 2) cut off pieces, knead into balls and put side by side in oiled bread pans; 3) Divide in two. Then divide each loaf into five pieces and roll into long coils. Starting from the middle, braid the coils to each end, and put braid(s) into well-oiled bread pan(s) or onto a large baking sheet well sprinkled with cornmeal. Cover and let rise until almost double in size (about 1 hour). 

6. Just before baking, brush tops with beaten egg yolk and sprinkle with poppy seeds. Bake for 35 minutes or until golden brown, and loaf taps hollow. Cool on wire racks.

Tilapia dinner ASAP

I was cooking stuff for tomorrow all day and last minute decided I should make dinner tonight so what usually takes a day to plan and make was done is 45 minute instead. It involved making tilapia filets with mustard then coating in bread crumbs, paprika, grated parmesan cheese and baked.  I made some coleslaw with a quarter head of cabbage, chopped and salted and drained for 20 minutes then rinsed and dried; a radish and a green onion added and dressed with oil, red wine vinegar and mustard.  Potatoes were nuked for about 17 minutes. Salad was a mix from the store with croutons and bacon bits. Pumpkin pie planned to be eaten tomorrow was dug into and half of it is gone now. I used the recipe on the can of pumpkin pie mix but simmered the filling to kind of roast it and reduce the liquid before I added the evaporated milk and eggs.  I used a store bought refrigerated pie crust and just unrolled it.  When it was cooked I topped it with a few pecans and drizzled it with maple syrup.

I was too tired to take pictures and I didn't have time to make challah bread like I planned. 

Bierock

I didn't care for any of the recipes I saw so made up one. The list of ingredients below. No real recipe,  just make bread, cook the filling, season to taste. brush with egg and water, sprinkle poppy seede on top,  and bake at 450 for 20 minutes.

Bierock

1/2 head cabbage

1 onion

1.25 lb hamburger

celery seed

salt

pepper

Beau monde

1 pizza dough recipe

2C warm water minus 1 egg, 1T. oil

4 or 5 cups bread flour until dough does not stick in mixer and kneads into a soft slightly sticky dough. 

1T. sugar

1T. salt 

Bahn Mi sandwiches

Charlie and Cassie made bahn mi sandwiches again today.  They were very good... again.

Grilled Steak sandwiches AND tacos ( from a few days ago)

Charlie and Cassie made dinner tonight.  Charlie grilled the steak in the cast iron grill pan on the stove, I cut up the avocados, onions and cilantro, Cassie made the mayo sauce and assembled the sandwiches.

Tortas De Carne Asada - Grilled Steak Sandwiches

From La Torta Mexican Deli"

Mayonnaise sauce

• 1/2 cup mayonnaise 
• 2 tablespoons chipotle chiles, pureed with their sauce
• 2 tablespoons vinegar
• 1 garlic cloves, finely chopped

The sandwich

• 1 lb steak ( top round, cut in 1/8-inch slices)
• 1/2 cup cocktail onions
• garlic salt, to taste
• pepper, to taste
• canola oil, enough to saute meat
• 4 telera rolls ( available at Mexican bakeries)
• 8 slices mild cheddar cheese
• 2 tomatoes, sliced
• 1 onions, sliced
• 1/2 head lettuce
• 2 avocados, thinly sliced

Directions

1. TO make the mayo sauce, mix together mayonnaise, chipotle puree, vinegar and garlic. Set aside.
2. Preheat oven to 350°F.
3. Season meat with garlic salt and pepper; cook to desired doneness on a grill or in a frying pan with a little oil.
4. Slice each telera roll in half horizontally and spread mayo sauce on both halves.
5. Place torta halves on cookie sheet and heat in oven until crisp.
6. Remove from oven and add two slices of cheese to half of each roll.
7. Place carne asada on top of cheese.
   
   TACOS
   A couple days ago I made tacos. I browned a pound of ground beef, added about three tablespoons of Spanish Gardens taco spice mix and half a cup of tomato salsa and simmered it until the salsa was absorbed into the meat.  Guacamole: Avocado mashed with salsa, onion, cilantro, salt, lime juice, jalapeno and garlic.  Served with taco shells, soft tortillas, cheese, lettuce, refried beans, salsa, radishes, sour cream.

Lasagna

I have been working on a recipe for lasagna for a while now and Charlie said this was the best he has ever had.  Cassie took a bite, looked at me, smiled and did a thumbs up.  Charlie wanted me to put down the recipe exactly like I made it so here it is.

Norm’s variation on Patsy’s lasagna 

Bechamel sauce for Lasagna

2 cups heavy cream

2 cups chicken stock

           4T butter

           4T flour

           Coarse salt

Melt butter and stir in flour, cook a couple of mintues.  Add chicken stock a littl at a time, then add cream.  Let thicken. Add Wondra if too thin, some more cream or stock if too thick. Let cool to room temperature.

 MEAT FILLING FOR LASAGNA

 1medium onions, finely chopped

 3 cloves cloves garlic, finely chopped

1 1/2 pounds sweet or mild bulk Italian sausage Don’t use Eckridge

 1 1/2  pounds ground beef

  3 tablespoons finely chopped fresh flat-leaf parsley

 3 tablespoons finely chopped fresh oregano

 1 1/2 cups freshly grated Pecorino Romano cheese

 Coarse salt and freshly ground pepper

Olive oil, for frying

Heat oil and add onions, garlic and cook until soft. Add meats and cook until done but not browned. When almost done, add remaining ingredients and finish cooking.  Remove from heat and set aside.  

Cheese filling for lasagna

 1 1/3 cups freshly grated Parmesan cheese

 1/4 cup chopped fresh basil leaves, ( used 1/4 C. dried)

 1 package Philadelphia/ mozzarella,

 30 oz Kroger whole milk  ricotta cheese

...............................

 1  package lasagna sheets (4 inches-by-8 inches) or two boxes store bought, cooked according to package directions........ Coarse salt

1 bottle Barelli marinara pasta sauce

    Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable about 10 minutes

 Preheat oven to 400°. Pour 1/4C. sauce into a shallow baking dish

Like bottom with three or 4 sheets lasagna noodles

add half of meat sauce to top of noodles, add 1/3 of cheese mixture, 1/2 of white sauce and 1/3 of remaining tomato sauce.

Repeat layers ending with noodles, top with remaining cheese mixture, remaining tomato sauce and a full package of regular mozzarella cheese

Cover with foil and bake 1 hour and 15 minutes, uncover, raise temp. to 450, insert thermometer and continue baking until internal temp is 160 and top cheese is browned.  Let sit 15-20 minutes before cutting and serving.  I placed the lasagna pan in another pan with some water and placed both on a rimmed cookie sheet during all the cooking time.

Pastelillos de Carne

Cassie made this last night except she left out the olives and we stuffed them in egg roll wrappers instead of the traditional dough.

A Little Piece of Home: Pastelillos de Carne (Empanadas)

by MESEIDY on MARCH 22, 2009

Pastelillos de Carne (Empanadas PR Style)

A traditional treat back home in Puerto Rico is the “pastelillo” which is similar to an empanada, except the dough is a little different.  The dough for a pastelillo is very thin and flaky, most empanadas are a little denser.  If you ever visit my home of Puerto Rico you can find these sold at almost every side of the road kiosk, best with a cold malta, but maltas are an aquired taste.   These yummy treats come with all kinds of fillings, meat, crab, chicken, shrimp, cheese and even pizza.

When we lived in Florida, and I was craving some “pastelillos”  I would cook up the meat and go to the local bodega and get pre-made frozen dough.  However here in Tulsa, OK I am not sure where to go or if I could even find this dough.  So today when I decided to make these treats for my husband’s softball team to eat between games, they had a double header today, I knew I would have to make the dough myself.  I have never made the dough from scratch before so I was a little nervous, but they turned out delicious.  My husband was very excited to have such a special treat, we grew up on these back home. 

For me it was easiest to make the filling first and the then dough.

Pastelillos de Carne 20 servings

Filling:

• 1 lbs beef tips, diced
• 2 potatoes, diced
• 1 onion, minced
• 3 cloves of garlic, minced
• 1/4 cup recaito
• 1 envelope of Sazon sin achiote
• 10 pimiento stuffed olives, cut in half
• olive oil
• Adobo (a staple in every Latin home, it’s magic seasoning)
• 2 bay leaves
• 1/2 cup water

Heat skillet at med-high, drizzle with olive oil.  Saute onions, garlic and recaito until onions are translucent. 

Drizzle beef with olive oil and season with Adobo.  (I never measure this but I am pretty generous with it) Add beef, potatoes, olives, bay leaves, Sazon and water  to skillet, stir and cover.  Simmer on a low heat for about 45 mins, or until meat is tender.

Pork shoulder dinner

Dinner was rice (not Spanish rice) with two packets of Sazon seasoning. Kidney beans with onion, tomato sauce and a little sugar, pork shoulder  with sofrito, pureed with garlic, adobo and sazon and baked according to recipe.  Pie was either Oregon or Wilderness cherry pie filling ( two cans) in prepared pie crust and topped with pie crust in freezer section in store and topped with cut outs with left over crust and brushed with egg white.

 Roast Pork Shoulder with Spanish Rice

Sofrito:

• 1 green pepper, minced
• 1 onion, minced
• 1/2 bunch cilantro, chopped
• 1/4 cup olive oil

In a food precessor add green pepper, onion, and cilantro. Pour in oil and mix well.

 Note: Can keep in the refrigerator for up to 10 days.

• 1 (5-pound) pork shoulder
• 12 whole garlic cloves slightly smash
• 3 envelops (1 1/2 tablespoons) sazon seasoning
• 1 tablespoon adobo seasoning
• 1/4 cup sofrito, recipe above

Add garlic, adobo and sazon to 1/4 C. sofrito and blend, Pour some in bottom of casserole dish and some on top of pork. Put in 300 degree preheated oven covered with foil and 

Preheat oven to 300 degrees F.

Place pork in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees F and let cook additional 20 minutes until desired crispness.

chuck roast with mushrooms and carrots

Chuck roast wiped dry and put in a slow cooker, topped with a package of brown gravy, Italian dressing powder and two heaping tablespoons of dry Ranch dressing mix.  1/2 C. water added and cooked for an hour and a half at 350.  Added carrots, onion and mushrooms and turned down to 300 for two more hours.

Three russet potatoes shredded into strainer, two cups of very hot water poured over, patted dry and put in skillet with oil and mixed with chopped onions, salt and pepper then pressed into a half inch paddy, covered and cooked on medium high for 15 minutes, flipped uncovered and cooked until done on the bottom.

Spicy Pork Tenderloin with garlic and chilies

I am getting ready to make pork tenderloin roast and have cut up another one for sandwiches tomorrow.

Spicy Pork Tenderloin with Garlic and Chiles

Ingredients:

• 1 pork tenderloin, about two pounds
• 3 TBS lime juice
• 5 cloves of garlic, finely minced
• 3 guajillo chiles, de-stemmed and de-seeded, cut in fine strips (horizontally)
• 1/4 cup olive oil
• 5 sprigs of parsley, finely chopped
• salt and pepper to taste

Directions:

• Arrange the meat in a baking dish, pour in the lime juice, season with salt and pepper, cover with plastic wrap and marinate, at least 35 minutes, in the refrigerator.
• In a nonstick skillet over medium heat, heat 2 tablespoons oil and sear the meat on all sides
• In another pan, heat the remaining oil and fry the garlic, add the chile strips, sprinkle with parsley. Add to the meat in the first pan.
• Lower the flame, add 2 cups water with a tablespoon of Better than Bouillon chicken base , cover the pan and cook 10 minutes or until the meat is cooked, or until done but moist and tender inside.
• Turn off the heat and let stand, covered, for 3 minutes. Slice meat into serving portions and serve with rice

Here is how dinner came out.  The salad was romaine, tomato, onion, cucumber which had been salted and wrung out and green olives.  Dressing was olive oil, balsamic vinegar, lime juice all to taste and then salt and pepper and a tiny bit of sugar.

Rice was two rice cooker measures with the appropriate amount of water plus two packets of Sazon seasoning and a tablespoon of Better than Bouillon  chicken base.