Tacos al Pastor...with Leftover Pork Tenderloin

I feel a little guilty posting this as Tacos al Pastor because the changes I made should mean I change the recipe name.  However, there are parts of the recipe that are directly from this wonderful Mexican taco.  I found myself with a leftover pork tenderloin...Wayne grilled two, we ate one.  I had planned to reheat it and serve as is, then  I thought "What Mexican dishes are out there that use pork?".  Google Time!  I found Tacos al Pastor...a delicious sounding taco that combines spicy marinated pork with pineapple, onion and cilantro.  It really sounded great but some of the ingredients to the authentic recipe
 http://eauthenticmexicanrecipes.com/taco-recipes/mexican-pork-recipes-how-to-make-homemade-authentic-tacos-al-pastor
 were not available at my grocery store.  So I took the idea and made one major change and it was with the pork. I used leftover pork tenderloin that had been cooked just to the point of done and had not been sliced, it was still tender and juicy.    In the original recipe the pork is marinated and then grilled...I sliced the pork, marinated it, then cooked the slices quickly on my stove top grill.   I want to try the real thing sometime, but, this was really good and a fun dish to serve (even if if was just for the two of us)!


The Salsa

1 lb. tomatillos

1 poblano pepper

2  jalapeño peppers (yep...I added some heat!)

2 garlic cloves

½ cup cilantro

2 tbs. lime juice

1 tsp. cumin

1 tsp. salt

Preheat oven to 400 degrees.  Place peppers, tomatillos, onion and garlic on a cookie sheet.  Bake for 15 minutes. Put baked vegetables in food processor with cumin, salt, cilantro and lime juice.  Pulse until well combined.  




The Pork
1 leftover pork tenderloin (must be cooked just still done, slightly pink center), sliced thin
1 cup Tomatillo Salsa 
Juice from 1 orange (about 1/2 cup)
1/4 cup white vinegar
1/2 tsp cinnamon


Combine Salsa, orange juice, vinegar and cinnamon and pour over tenderloin slices and marinade for 1 hour.  Remove the pork from the marinade and grill for 4 minutes on each side.


The Pineapple/Onion Topping
1/2 pineapple (normal size)
1 white onion (large), minced
20 branches of cilantro, chopped
Juice of 2 limes (or more to taste)
salt to taste


Slice the pineapple into 1/2 inch slices...no need to peel and place on stove top or outdoor grill and cook until slices are soft throughout and a bit charred.  Peel the pineapple rings and chop them into small pieces.  Combine the onions, minced onion, chopped cilantro in a bowl.  Squeeze the lime over this and salt to taste.  Combine all.


When all these parts are ready you will build your tacos.  Heat corn tortillas, place pork on tortilla, next add the pineapple/onion topping and then the salsa.


I served these with sliced oranges and avocado.  

Christiana Campbell's Made Dish of Shrimp and Lobster

Williamsburg,Virginia has been a special place to visit for most of my life.  Growing up my mom and dad had wonderful friends there who my sister, Diane, and I would visit for a week every summer.   Later in life, I attended William and Mary where I earned a masters in education.  My daughter, Amanda, graduated from William and Mary where she met and married her husband, Greg.  For several years Wayne and I visited Williamsburg during Christmas with friends and have great memories of delicious food and laughter in the colonial taverns.  I first had this shrimp dish at Christiana Campbell's Tavern and it has become one of my family and friends favorites.   The original recipe calls for lobster and shrimp but instead of using lobster I double the amount of shrimp in the recipe. Since you can prep all of the vegetables and shrimp and do the cooking in about 10 minutes, this recipe is great to use when you are having guests!
(Original recipe is in the Williamsburg Cookbook, 1975)

<!--[if !supportLists]-->·         <!--[endif]--> 1 1/2 green peppers, quartered

<!--[if !supportLists]-->·         <!--[endif]-->3 medium tomatoes

<!--[if !supportLists]-->·         <!--[endif]-->2 packages (6 ounces each) long grain and wild rice mixed

<!--[if !supportLists]-->·         <!--[endif]-->1/2 pound fresh mushrooms, quartered

<!--[if !supportLists]-->·         <!--[endif]-->1/4 pound butter, divided

<!--[if !supportLists]-->·         <!--[endif]-->2 pounds medium to large shrimp,  cleaned

<!--[if !supportLists]-->·         <!--[endif]-->1 jar (15 1/2 ounces) pearl onions

<!--[if !supportLists]-->·         <!--[endif]-->1 teaspoon lemon juice

<!--[if !supportLists]-->·         <!--[endif]-->3/4 cup dry sherry

<!--[if !supportLists]-->·         <!--[endif]-->Worcestershire sauce to taste

<!--[if !supportLists]-->·         <!--[endif]-->salt and white pepper to taste

<!--[if !supportLists]-->·         <!--[endif]-->parsley

1. Scald tomatoes in boiling water for 60 seconds, drain, remove skin, and cut in half. Squeeze out and discard the tomato juice and cut each half into 4 pieces. Reserve.
2. Partially cook green pepper (about 2 minutes) in boiling water, remove, and cut quarters in half. Reserve.
3. Cook the rice according to package instructions.
4. Saute mushrooms quickly in a small amount of butter and reserve.
5. Melt remaining butter over medium heat and saute shrimp and onions just until shrimp are pink.
6. Add sherry, lemon juice, and seasonings.
7. Add green pepper, tomato, and mushrooms and cook over low heat, stirring gently, until heated through.
8. Arrange the seafood and vegetables in a heated serving dish with the rice. Sprinkle with a dash of sherry.
9. Garnish with chopped parsley.

Crustless Smoked Salmon Quiche

Wayne and I visited with our special friend, Billye Jo for New Year's...I already shared her wonderful chocolate cake.  A dish she prepared for us was a Kentucky Hot Brown Tart.  (http://www.myrecipes.com/recipe/kentucky-hot-brown-tart-50400000112164/) It was delicious!  I thought I'd like to try elements of this and create a crustless (no longer a tart), smoked salmon, quiche.  Since I was getting ready to leave town (without Wayne) for a few days, I decided to cook this last night, thinking it would leave him with a tasty leftover (hopefully). Both of us really liked it and it will be added as a favorite for a light dinner (with a salad) or a good dish for a brunch.

Ingredients

Pam Olive Oil Spray
8 oz. smoked salmon
1/4 cup  chopped fresh dill 
1 sweet onion, sliced thin
8 oz. shredded Vermont white cheddar cheese
4 oz. shredded Monterrey Jack cheese
1 1/2 half and half
6 eggs
2 plum tomatoes cut into 1/4 inch slices, pressed and drained on paper towel

Preheat oven to 350 degrees

1. Spray large pie pan or tart pan with Pam Olive Oil Spray
2. Spread salmon in bottom of pan and sprinkle with dill
3. Layer onion slices on top of salmon
4. Combine cheeses on top of onion
5. Whisk together eggs and half and half and pour over layers
6. Bake for 40 minutes
7. Arrange tomato slices on top of quiche and bake for 10 minutes more

I served this with a salad made of baked pear that was then wrapped in prosciutto and baked for 10 minutes, served over fresh greens, dressed with a balsamic/olive oil dressing.

Black Sea Bass...So good we had it twice in one week!

Early last week I went to one of the local fish markets intending to get Salmon for Wayne and me to have for dinner.  As I was placing my order the owner walked over and started going on and on about this fabulous sea bass...I politely said, "I'll try that next time."  He continued to talk about this wonderful fish.  This particular Black Sea Bass is a product of the University of North Carolina in Wilmington's aquaculture program http://uncw.edu/aquaculture/ .  Being the weak soul I am (tee hee!!!), I relented and purchased the Black Sea Bass.  Saturday, I went back and we had it for dinner again...it was that good!  It was slightly pricey for local fish, $11.99/lb.  but 1 pound was enough for the 2 of us...cheaper than pizza and a lot of other food folks go out and buy, not to mention it's  HEALTHY!!!  Cooking it was very simple and amazingly delicious!

Ingredients

1# Black Sea Bass fillets
1 lime
Tony Chachere's Creole Seasoning
Salt and Pepper

1.  Preheat oven to 400 degrees
2. Squeeze lime juice over fillets
3.  Sprinkle lightly with Creole Seasoning Salt and Pepper
4.  Bake for 10 minutes...Serve immediately!

Tomatillo, Jalapeño and Poblano...I'm so sorry I waited so long!!!

I confess!  I have avoided  jalapeno and pablano peppers...afraid of their heat.  I know, makes no sense!  I have seen tomatillos for several years in our local grocery stores, but, in spite of being curious, avoided them.  Lately, my curiosity has gotten the best of me and 3 days ago I bought some tomatillos.  Last night Wayne requested black beans and rice so I thought, "I wonder if I can find a good recipe for salsa that uses tomatillos (duh!)."  I found a recipe from Tyler Florence that sounded so simple, but to my horror it required 2  jalapenos.  Having none in my larder I sent Wayne to the store but asked him to get a poblano (knowing it had less heat) and 2 jalapenos (just in case).  I made a few changes in Tyler's recipe ( http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-with-roasted-tomatillo-chile-salsa-recipe/index.html ) and, once it was done, instead of waiting for the black beans, I put a little of the, still warm, salsa in a bowl with some tortilla chips...overwhelmed!  I'n thinking I might get really brave and use a whole jalapeno next time!  This is so easy...go get the ingredients and give it a try!

Ingredients

1 lb. tomatillos

1 poblano pepper

½  jalapeño pepper

2 garlic cloves

½ cup cilantro

2 tbs. lime juice

1 tsp. cumin

1 tsp. salt 

Preheat oven to 400 degrees.  Place peppers, tomatillos, onion and garlic on a cookie sheet.  Bake for 15 minutes. Put baked vegetables in food processor with cumin, salt, cilantro and lime juice.  Pulse until well combined.  

Blair's Grandma Robichaux's Gumbo

I remember, before Tom and Blair married, Wayne and I dropped
 Wyatt off in Columbia, SC to ride to Houston with Tom ( we were
 all going to be with Amanda, pregnant with the twins, and Greg 
for Christmas).  Blair prepared gumbo for the guys that night.  
Tom had bragged on her gumbo...Wyatt loved it, especially since
 Blair had made that batch especially spicy.  A few years later,
 while visiting the "Creek House" with all the family, Blair and
 Tom made gumbo, with me watching.  I learned some key
 elements from Blair that day, "The roux needs to be the color
 of a well-used copper penny".  "If you scorch the roux you
 must throw it out".  "If you don't cook the gumbo long enough
 it will taste like dishwater".  All of these Blair heard from her
 Grandma Robichaux as she learned to make
 real gumbo...I mean really good gumbo!  Along with her
 expertise with gumbo, Blair is an amazing children's
 photographer in Baltimore.  You can find her at
 http://www.blairblanks.com/ .

Ingredients:
1/2 cup vegetable oil (or bacon grease)
1/2 cup flour
2-3 lbs. Frozen Cut Okra (not breaded!)
2 Onions diced
1 cup celery, diced
1 large green pepper, cut in thin strips
4-5 cups any combination: crawfish tails,  shrimp, crabmeat, cooked
 shredded chicken, smoked sausage
7-8 cups water or stock from cooking chicken (recommended)
3 Cans Diced Tomatoes (I use 1 can Rotel  and 2 cans diced)
Tabasco, salt and pepper
4 lg. bay leaves

1.  Make a roux by mixing flour and oil.  Heat over medium
 heat in an iron skillet, stirring constantly until the mixture
 turns the brown color of a copper penny.  (Patience!
 This takes about 20 minutes or more). http://southernfood.about.com/library/howto/htmakeroux.htm 
 Add the onion, celery and green pepper and stir.
2.  "Sweat" the okra in a large pan. (Do this at the same
 time you're working with the roux.) I combine 2 cups of
 water with the okra and cook until the water is gone and
 the okra has turned to mush(not watery).
3.  Combine the roux mixture, okra, meats (if using shrimp
 do not add now) and all other ingredients in a large soup pot
 and cook over low heat for 3 or 4 hours, stirring frequently.
4.  Add shrimp during the last 30 minutes.  If I plan to freeze
 the gumbo, I cook the shrimp and add to bowls as I serve.
  I have found that the shrimp gets mushy if I freeze or "hold"
 the gumbo in the refrigerator for a few days.
5.  Serve over hot white rice.

All measurements are approximate as gumbo is

 a "throw everything in" Cajun dish!

The Lowly Rutabaga

I don't think I've ever heard anyone say, "Look at that beautiful rutabaga!".  My memory of eating rutabaga is at my Grandmother's.  I never discussed how she cooked it with her, but, I'm sure it involved a lot of bacon grease!   If you google rutabaga recipes you'll see the first step is to peel the raw vegetable and cut in chunks.  That's the first turn off to using this, rich in Vitamin C, vegetable...it's hard work!  So, one day I decided to boil it whole and see if that made the process any easier.  It worked!  I don't recall preparing rutabaga when my kids were growing up.  But now, thanks to the parboil method, we have it often.  Just like my Grandmama did, I add a little sugar unless I'm roasting it, substituting rosemary for the sugar.  Give this "ugly duckling" vegetable a try!

Ingredients

·         3 to 4 tablespoons butter, olive or bacon drippings

·         1 tsp. sugar

·         ¼ tsp salt

·         ¼ tsp pepper

·         Pinch nutmeg

Sautéed

1.     Boil the whole rutabaga in a pan of salted water until you can stick a fork in about 1 inch (the rutabaga does not have to be tender all the way through), about 45 minutes.  Remove and cool for 15 minutes.

2.     Peel the rutabaga and cut in 1 inch chunks.

3.     Heat butter, olive oil or drippings in a skillet

4.     Add rutabaga chunks and cook until fork tender

5.     Season with sugar, nutmeg, salt and pepper

Mashed

1.     Boil the whole rutabaga in a pan of salted water until you can stick a fork in about 1 inch (the rutabaga does not have to be tender all the way through), about 45 minutes.  Remove and cool for 15 minutes.

2.     Peel the rutabaga and cut in 1 inch chunks.

3.     Boil in a pot of  water until fork tender

4.      Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Add butter (olive oil or drippings), nutmeg, salt, pepper, and sugar to chunks and mash with a potato masher or fork

Roasted

1.     Boil the whole rutabaga in a pan of salted water until you can stick a fork in about 1 inch (the rutabaga does not have to be tender all the way through), about 45 minutes.  Remove and cool for 15 minutes.

2.     Preheat oven to 350 degrees

3.     Peel the rutabaga and cut in 1 inch chunks.

4.     Coat a cookie sheet with olive oil

5.     Evenly distribute chunks on cookie sheet

6.     Bake for 10 minutes, remove, drizzle with olive oil, salt , pepper, 1 tbs. rosemary and toss

7.     Return to oven for 5 minutes

Oh so Chocolaty, Chocolate Cake

We've just come back from spending a few days and New Year's with our dear friend, Billye Jo in Florida.  She's been such an important part of our life for more than 30 years...celebrating our joys and sharing our sorrows.  Part of her magic  has always been the incredible dishes created in her kitchen.  That is still true and has been discovered by members of her church family.  Her ham biscuits (I'll share in another post), casseroles, and desserts are often requested.  When I asked for some of her recipes she asked if I wanted the usual for 6/8 or the one for 100!  On this trip, one of my favorites was an amazing chocolate cake.  It's moist, sweet, and oh so chocolaty!

Ingredients
One package Duncan Hines Butter Recipe Fudge Cake Mix (18.25 ounces)
One package (3.9 oz) chocolate instant pudding
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cup semisweet mini chocolate chips

1.  Place a rack in the center of the oven and preheat oven to 350 degrees.  Lightly spray a 12 cup bundt pan with Pam and dust with flour.  Shake out excess flour and set aside.
2.  Combine the cake mix, pudding mix, eggs, sour cream, water and oil in a large mixing bowl.  Blend with a mixer for 1 minute on slow speed, stop and scrape sides, beat for another 2 or 3 minutes at medium speed.
3.  Fold in chocolate chips, making sure they are spread throughout the batter.
4.  Pour in bundt pan and bake for 50-60 minutes, until it springs back when you touch with your finger.
5. Remove and cool on a wire rack for 20 minutes in pan.
6.  Carefully run a knife around the edge and either invert on wire rack to cool or invert on plate and serve warm. Yummy!!!
7.  Optional..This can be topped with your favorite chocolate frosting or glaze.