Published by mel on June 10, 2009 in entree and recipe.
A couple of weeks ago, I made this Orange and Garlic Roast Pork Loin. It was scrumptious! There’s just something about fresh orange juice on pork that’s like a match made in heaven. It add nice acidity and tang without overwhelming the meaty flavor. It also caramelizes and turns the pork a beautiful, deep caramel color. Love it!
I also had a Five Spiced Pork Belly sandwich not too long ago and have been thinking about five spiced pork ever since. Chinese Five Spice Powder is a blend of spices that usually find their way into a Pumpkin Pie, not onto a pork tenderloin. It’s a blend of cinnamon, fennel seeds, ginger, cloves and pepper. It’s aromatic and spicy, but still subtle somehow. And it’s great with orange juice.
This is a really simple, delicious and different weeknight dinner. I served it with stir fried vegetables and a little brown rice. Leftovers also make delicious sandwiches, so you may want to make a little extra. I know I can’t wait for my leftovers!
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Published by mel on May 12, 2009 in entree and recipe.
I think I’m forgetting how to write a blog post. I’ve been away from my kitchen the past two weekends, first to New York for a wedding, then to St. Augustine for a relaxing weekend. I hadn’t even been to the grocery store in a month! Sacrilege.
In New York, I ate and ate – things like delicious Cambodian sandwiches from Num Pang and outstanding brussel sprouts and assorted goodies at Momofuku Ssam Bar. (Not to mention the warm cookies and milk at the Milk Bar next door – awesome on a plate!) In St. Augustine, we found the perfect gelato handmade daily by their gelato maker at Cafe del Hidalgo.
But as good as all that food was, I still missed my kitchen. And I’m pretty sure it missed me, too. So, what better way to kick off a week of cooking than with a pork loin roasted with orange and lime juices, garlic and onions? I seared the roast on all sides, then added the other goodies. After about an hour in the dutch oven, the onions and garlic caramelize with the juices and become a citusy, garlicky sauce that’s like pork’s best friend.
If anyone out there has a slow cooker, I think this is the perfect recipe for you. Just make sure to sear the meat before you slow cook to release the meaty goodness.
ps. You should stuff tacos with these. You just should!
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Published by mel on February 2, 2009 in entree, recipe and sides & bites.
When Tom, a born and bred Michigander, moved to NYC for grad school he gawked at the piles of black, “rotten” bananas sold at the bodega around the corner from his itty-bitty studio. Who would buy these? Why didn’t the bodega just throw them out? Why is produce in NYC so gross?
It wasn’t until he met me and received his education on Cuban food that he realized those black, rotting bananas were actually plantains. And plantains are quite delicious. Today’s plantains are great for a simple weeknight side dish. They’re boiled until tender, then mashed with garlic, orange juice, lime juice and drizzled with olive oil. Super easy, but super flavorful. The plantains are sweet, but not too sweet, and the citrus and garlic add just the right about of bite.
We ate ours with Parmesan-breaded tilapia and a simple side salad. A yummy and economical Recession meal.
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Published by mel on January 16, 2009 in entree and recipe.
Vaca Frita is one of my absolute favorite Cuban meals. It’s simple, but super flavorful and everyone usually loves it. Especially my college roommate. She really loved it. Vaca Frita literally translates to “Fried Cow”. Sounds appetizing, no? Well, no. But I promise you, it is mouth-watering, addictive and delicious.
So, what exactly is this fried cow? It’s flank steak, chopped into squares and boiled with an onion and a bay leaf until tender, then shredded and sauteed with onions, lime juice and orange juice. Traditionally, the beef is sauteed in a skillet with lots of oil until crisp and brown. This method is a little greasy for me, so I saute everything in a pan, then spread it onto a cookie sheet and pop it under the broiler to get the same browned and crispy results.
It’s a tangy, beefy meal that’s great on rice, with salads and definitely in sandwiches! As a bonus, you get some deeply flavorful stock for soups. If you’re looking for a unique and tropical way to prepare flank steak, this dish is for you.
Continue reading ‘Vaca Frita: Flank Steak with Lime & Orange Juice’
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