Pernil Style Pork Tenderloin Tuesday, Nov 26 2013 

3 large cloves garlic, coarsely chopped
2 small shallots, coarsely chopped
4 Tbs. extra-virgin olive oil
1 Tbs. distilled white vinegar
1 tsp. chili powder
3/4 tsp. ground cumin
3/4 tsp. dried oregano
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
1 1-1/4-lb. pork tenderloin
4 lime wedges

Position a rack in the center of the oven and heat the oven to 400°F.

In a food processor, combine the garlic, shallots, 3 Tbs. of the oil, the vinegar, chili powder, cumin, oregano, sugar, 3/4 tsp. salt, and 1/4 tsp. pepper. Pulse for several seconds to make a paste.

Cut the tenderloin in half crosswise and then butterfly both halves by holding a knife parallel to the cutting board and cutting a lengthwise slit to within 1/2 inch of the other side of the tenderloin. Spread 1 Tbs. of the paste inside each slit. Tie with kitchen string or secure with toothpicks and season with salt and pepper.

Heat a heavy-duty, ovenproof, 10-inch skillet over high heat until hot and add the remaining 1 Tbs. oil, swirling the pan to coat the bottom. Add the tenderloins and sear on all sides until golden-brown, 3 to 4 minutes total. Transfer the skillet to the oven and roast for 8 minutes. Turn the tenderloins over and spread the remaining paste on top. Roast until an instant-read thermometer inserted in the thickest part of each registers 145°F, about 6 minutes more. Transfer to a cutting board, remove the string or toothpicks, and let rest for 5 minutes. Slice 1/2 inch thick and serve with the lime wedges.

Serves 4
nutrition information (per serving):
Calories (kcal): 330; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 4; Protein (g): 31; Monounsaturated Fat (g): 13; Carbohydrates (g): 5; Polyunsaturated Fat (g): 2; Sodium (mg): 290; Cholesterol (mg): 95; Fiber (g): 1



Grilled Chicken and Vegetable Quesadillas Tuesday, Apr 30 2013 

1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (6-ounce) skinless, boneless chicken breast halves
1 small onion, cut into 1/2-inch-thick slices
1 small orange bell pepper, cut into 1/2-inch-thick wedges
I also used 2 whole tomatoes

Cooking spray
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
4 (6-inch) flour tortillas
1/4 cup reduced-fat sour cream

Preheat grill to medium-high heat.

Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub paprika mixture evenly over chicken; let stand 10 minutes.

Arrange chicken, onion, and bell pepper (and tomatoes) on grill rack coated with cooking spray. Cook vegetables 4 minutes on each side or until tender. Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables. Let chicken stand 5 minutes; thinly slice chicken.

Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over cheese. Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.

Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 2 wedges; serve with sour cream.

Cooking Light, May 2013

Serves 4 (serving size: 2 quesadilla wedges and 1 tablespoon sour cream)
Calories 310, Fat 13g, Saturated fat 6.1g, Monounsaturated fat 4.1g, Polyunsaturated fat 1.1g, Protein 26.8g, Carbohydrate 20.4g, Fiber 1.9g, Cholesterol 79mg, Iron 1.9mg, Sodium 552mg, Calcium 228mg


Mediterranean Grilled Chicken with Tomato-Feta Salad Thursday, Jun 7 2012 

1 teaspoon grated lemon zest plus 3 tablespoons juice
3 garlic cloves, minced
1 tablespoon minced fresh oregano
Salt and pepper
4 tablespoons olive oil
1 lb. cherry tomatoes, halved
4 ounces feta cheese, crumbled (1 cup)
¼ cup thinly sliced red onion
¼ cup plain yogurt
1 ½ lbs. boneless, skinless chicken breasts , trimmed and cut into 1-inch pieces

Whisk lemon juice, garlic, oregano, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper together in medium bowl. Slowly whisk in oil until thoroughly incorporated. Reserve half of dressing. Add tomatoes, feta, and onion to remaining dressing and toss to coat. Season with salt and pepper to taste.

Whisk yogurt into reserved dressing. Reserve half of yogurt dressing. Add chicken to remaining yogurt dressing and toss to coat. Thread chicken onto four 12-inch skewers. Grill chicken over hot fire, turning occasionally, until lightly charred and registers 160 degrees, about 10 minutes. Transfer skewers to platter and brush with reserved yogurt dressing. Tent loosely with foil and rest for 5 minutes. Serve with tomato salad.


Latin Style Flank Steak with Chipotle Butter Tuesday, Apr 10 2012 

For the rub:
2-1/2 Tbs. ground cumin
1 Tbs. chili powder
1 Tbs. ground coriander
1-1/2 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
1/2 tsp. dried oregano

For the steak:
1-1/2- to 2-lb. flank steak, trimmed of any excess fat and membrane
1 tsp. olive oil
1 tsp. kosher salt
1 recipe Chipotle Butter
Make the rubMix all the rub ingredients in a small bowl.

Grill the steak

Half an hour before grilling, coat the steak with the oil and pat on all of the rub, coating evenly. Heat a gas grill to medium high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire. Sprinkle both sides of the steak with salt. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 min., turning the steak every 3 to 4 min. to ensure even cooking. The thickest part of the steak will register 135°F to 140°F on an instant-read thermometer.

Transfer the steak to a cutting board and let it rest for 3 to 5 min. Slice across the grain and portion among dinner plates. Immediately cut the chilled butter into 1/4-inch slices and set a slice or two on each serving while the steak is warm, using a scant tablespoon butter per serving.

Nutrition information (per serving): based on six servings; Calories 220; Fat 12g; (Sat 5g, Mono 5g, Poly 1g); Protein 23g; Carbohydrates 3g; Sodium 470mg; Cholesterol 55mg; Fiber 2g.

Chipotle Butter
1/4 lb. (1/2 cup) unsalted butter, completely softened at room temperature
2 canned chipotle chiles in adobo, stemmed, seeded and minced
2 Tbs. fresh lime juice
Scant tsp. ground cumin
1/2 tsp. kosher salt; more to taste

In a small bowl, cream the butter with a wooden spoon until smooth. Add the chipotles, lime juice, cumin, and salt, blending until evenly incorporated. Taste and add more salt if needed. Using plastic wrap to shape and smooth, mold the butter into a log about 1-1/2 inches in diameter. Wrap well in plastic and transfer to the refrigerator (or freezer, if you’re in a nurry) to firm.

Nutrition information (per serving): Size: per Tbs.; Calories: 110; Fat 12g (Sat 7g, Mono 4g, Poly 1g); Protein 0g; Carbohydrates 1g;
Sodium 150mg; Cholesterol 30mg; Fiber 0g.
Fine Cooking, Picnics and Cookouts 2011, page 44


Steamed Clams with White Wine and Tomatoes Wednesday, Jan 25 2012 

4 (1/2 inch thick) slices diagonally cut French bread baguette
1 1/2 cups dry white wine
1/2 cup fat-free, lower-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon olive oil
1/2 cup prechopped onion
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
48 littleneck clams in shells, scrubbed (about 3 pounds)
1 Tablespoon chopped fresh parsley

Preheat broiler. Arrange baguette slices on a baking sheet. Broil 5 inches from heat 2 mintes or until toasted.

Combine white wine and next 3 ingredients (through tomatoes) in a microwave-safe bowl. Microwave at HIGH 1 minute. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through thyme); saute 2 minutes. Add wine mixture to pan; bring to a boil. Stir in clams; cover and cook 5 minutes or until clams open. Discard any unopened shells. Top with parsley, and serve with toasted baguette.

Serves 4 (serving size: about 1/3 cup broth, 12 clams, and 1 toast slice)
Calories 237, Fat 2.8g (sat 0.4g, mono 1g, poly 0.6g), Protein 17.8g, Carb 27.2g, Fiber 3.1g, Chol 34mg, Iron 17.2mg, Sodium 457mg, Calc 98mg.

Cooking Ligh, November 2011, page 44


Horseradish-Crusted Filet Mignon with Braised Portobello Mushrooms and Cheesy Potatoes with Bacon and Oregano Wednesday, Dec 7 2011 


For the Steaks
½ cup prepared horseradish
1/4 cup spicy brown mustard
3 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoons cracked black pepper
4 6-ounce filets mignons
Coarse sea salt or smoked salt
3/4 cup panko breadcrumbs
1 tablespoon canola oil

For the Portobellos
2 tablespoons unsalted butter
4 Portobello mushroom caps, cut into ¼-inch-thick slices
1 teaspoon salt
1 teaspoon cracked pepper
1 tablespoon minced garlic
1/2 cup red wine
1/4 cup beef broth
1 tablespoon sherry vinegar
1 tablespoon chopped fresh thyme

To cook the steaks, preheat the oven to 4OO degrees. In a medium bowl, whisk together the horseradish, mustard, garlic, olive oil and pepper.

Season the steaks with salt and more pepper. Coat both sides with the mustard mixture.

Dip the steaks in the panko breadcrumbs to coat on both sides.

In a large skillet, heat the canola ail over medium-high heat and sear the steaks for 2 minutes on each side. Lift the steaks from the skillet and set aside on a rack set in a baking pan.

To cook the Portobello mushrooms, drain any excess oil from the skillet and thenmelt the butter over medium-high heat. Add the mushrooms to the skillet and season with the salt and pepper. Cook stirring, until the mushrooms soften and color slightly, 3 to 4 minutes. Add the garlic to the pan and stir into the butter and exuded juices from the mushrooms. Add the wine and broth, stir, and cook for about 3 minutes to reduce slightly. Spoon the sauce over the mushrooms to coat them. Stir in the vinegar and thyme.

Meanwhile, cook the steaks in the oven for about 5 minutes for medium-rare or until cooked to the desired doneness and the breading has browned. Let the steaks rest for about 5 minutes, then serve wiht the mushrooms spooned over them, alongside the Cheesy Potatoes with Bacon and Oregano.

Cheesy Potatoes with Bacon and Oregano Serves 8 to 10

3 quarts canola oil
2 pounds fingerling potatoes, quartered or halved into even size pieces about the size of walnuts
10 slices bacon, cooked until crispy, then crumbled
1 cup shredded cheddar cheese
1 cup shredded Gouda cheese
1 1/2 cups barbecue sauce
2 teaspoons fresh oregano leaves, chopped
1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees. Grease a 9 inch square glass baking dish.

In a large, heavy pot, heat the oil oven high heat until a deep fat thermometer reaches a temperature of 375 degrees. Using a slotted spoon or tongs, and without crowding the pot, submerge the potatoes in the oil and fry until they’re golden brown, 4 to 6 minutes. Lift the potatoes from the oil and drain on paper towels. Lift the potatoes from the oil and drain on paper towels. Let the oil return to only 350 degrees between batches.

In a large bowl, mix together the bacon, cheeses, barbecue sauce, oregano and pepper. Add the potatoes and stir until incorporated. Transfer the mixture to the prepared dish and bake for 15 minutes or until hot and bubbling. Serve hot.

Recipe by Aaron McCargo, Jr., Annual 2011, Fall, Page 30 & 31


Greek Lamb Chops and Mint Yogurt Sauce Wednesday, Nov 2 2011 


2 tablespoons fresh lemon juice
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
8 (4-ounce) lamb loin chops, trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons canola oil
1/2 cup plain fat-free yogurt
1 tablespoon chopped fresh mint
1/2 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
1 garlic clove, minced

Combine the first 3 ingredients in a small bowl. Sprinkle lamb with 1/4 teaspoon salt and pepper; rub with oregano mixture. Heat a large skillet over high heat. Add oil to pan, swirling to coat. Add lamb, and cook for 3 minutes on each side or until desired degree of doneness. Let stand for 5 minutes.

Combine yogurt and remaining ingredients in a small bowl. Serve sauce with lamb. Yield: 4 servings (serving size: 2 lamb chops and 2 tablespoons sauce).

CALORIES 347; FAT 14.1g (sat 4.9g, mono 6.2g, poly 1.3g); PROTEIN 48.2g; CARB 3.9g; FIBER 0.1g; CHOL 147mg; IRON 4.5mg; SODIUM 347mg; CALC 86mg

For the Tomato-Parsley Salad:
Combine 2 tablespoons fresh lemon juice, 1/2 teaspoons Dijon mustard, and 1/2 teaspoon honey in a large bowl; gradually whisk in 1 tablespoon extra-virgin olive oil. Add 2 cups fresh flat-leaf parsley leaves, 1 cup diced yellow bell pepper, 1/2 cup diced red onion, and 1 pint halved grape tomatoes; toss gently to coat. Yield: 4 servings.

CALORIES 82; FAT 3.9g (sat 0.6g); SODIUM 68mg


%d bloggers like this: