We’ve been off the road and in our little farmhouse a year now and what a year it has been. Lots of repairs and redoing and it is slowly become our little piece of heaven in the country with beautiful view of the Olympic mountains. We’re finding we don’t even miss our once favorite view of the water (the Straits of Juan de Fuca) – the ever changing view of the mountains is outstanding.
In between the remodeling, which Roy is doing 90% of, I’ve been having fun learning to cook and operate in the smallest kitchen I’ve ever had! Challenging, but I’m beating it! And, it’s time to get back to recording some of the dishes we’ve enjoyed.
Today, I’ll start with 3 recipes which we will be repeating quite often.
Asian Pork Tenderloin and Pea & Corn Coleslaw
a Chef’s Journey recipe, Dec. 5, 2012
1 pork tenderloin (1 1/2 lb.)
1/4 cup soy sauce
2 T. packed dark brown sugar
2 T. purchased barbecue sauce
1 T. sesame oil
1 T. minced fresh ginger
1 T. mirin
1/2 T. chili garlic sauce
Trim the tenderloin of any silver skin, but leave any fat for flavor; there won’t be much. Cut the tenderloin in half a put in a sturdy (if using Sous Vide) plastic bag.
Whisk together the marinade ingredients and pour over the pork. Seal baggie and refrigerate for 1 to 1 1/2 hours turning them after 1/2 hour.
When ready to cook the tenderloin:
Option 1: Heat grill over medium heat and lay the pieces of tenderloin on the grill. Grill and turn every 4 to 5 minutes until pork reaches 140°F internal temperature.
Option 2: Sous Vide the pork – Put one of the pieces in a 2nd baggie. Sous Vide at a temperature of 140° for 2 hours. 15 min.
After 2 hours, heat a grill and when hot, drain the marinade from the pork, reserving the marinade. Grill the pork pieces over a hot grill just to give color.
After pork is done, allow to rest for 10 minutes before slicing. In a small saucepan, heat the marinade to a boil, then let simmer for 2 minutes. Serve with the pork.
Suggested wine: dry White Riesling
Leftovers: Make a sandwich on a toasted roll, drizzled with some of the sauce and top with the Corn & Pea Slaw (recipe follows)
1 T. lime juice
1 T. mirin
1 T. oil
1/2 tsp. soy sauce
Salt & pepper to taste
Whisk together the slaw dressing ingredients and refrigerate until ready to use.
In a medium size bowl toss together:
Napa cabbage, thinly sliced
2 green onions, white and green parts, thinly sliced
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
1/4 cup chopped cilantro
Refrigerate until ready to serve.
To finish dinner: While the tenderloin is grilling, toss the slaw with the dressing and season to taste with salt and black pepper. Slice the pork and serve.
I had Potato & Zucchini cakes in the freezer and added a couple to our dinner – turned out to be a great combination with the pork and slaw and the marinade drizzled over all. These are a handy side dish to have at the ready in your freezer.
Potato & Zucchini Cakes
Inspired by a Cuisine @ Home recipe, Issue #59, page 21
Makes 12 cakes
3 cups zucchini, grated
1/2 tsp. kosher salt
3 cups grated potatoes (about 1 1/2 lbs. – russet or new potatoes)
1/2 cup grated onion
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 1/2 tsp. kosher salt
1/2 tsp. baking powder
1/4 tsp. cayenne
Combine zucchini and 1/2 tsp. salt in a colander. Let drain 5 minutes, then wring dry in a kitchen towel. Transfer to a bowl and add remaining ingredients together, except the oil.
Heat oven to 375° F. Pour 2 T. oil onto a sheet pan.
Drop potato mixture onto the oiled baking sheet by 1/4-cup measures and flatten to 1/2 “ thick. Oven-fry the cakes for 10-15 minutes; turn over and continue baking until nicely browned.
Hope you’ll enjoy these dishes as much as we did. Next will be playing with the leftovers, but they just may be the Hoagie I mentioned above.