Grilled Pork Tenderloin Marinated in Spicy Soy Sauce
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons sugar
- 1 large clove garlic, peeled and finely grated or minced
- 1 tablespoon finely grated fresh ginger
- 1 fresh red Thai chile or cayenne chile pepper
- 1 tablespoon toasted sesame oil
- 1 1/2 pounds pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions
- Whisk soy sauce and sugar in a medium bowl until the sugar is completely dissolved. Stir in garlic, ginger, chile and oil.
- Place pork in a resealable plastic bag. Add the marinade and seal the bag, squeezing air out. Turn the bag to coat the medallions. Refrigerate for 2 hours, turning the bag once to redistribute the marinade.
- Preheat the grill to medium. Remove the pork from the marinade. (Discard marinade.) Grill the medallions until just cooked through, 3 to 5 minutes per side.
Tonight, I am serving with snow peas, and Raspberry, Avocado & Mango Salad
Chicken & Asparagus with Melted Gruyere
- 8 ounces asparagus, trimmed and cut into 1-inch pieces
- 2/3 cup reduced-sodium chicken broth
- 2 teaspoons plus 1/4 cup all-purpose flour, divided
- 4 boneless, skinless chicken breasts, (1 1/4 pounds), trimmed
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon canola oil
- 1 shallot, thinly sliced
- 1/2 cup white wine
- 1/3 cup reduced-fat sour cream
- 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
- 2 teaspoons lemon juice
- 2/3 cup Gruyere cheese, shredded
- · Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.
- · Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.
- · Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.
- · Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.
- · Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes
Tonight, I’m plating up the chicken with wild rice, green garden salad and fruit compote.
Apple Turkey Picadillo
- 4 teaspoons extra-virgin olive oil
- 2/3 cup finely chopped red onion
- 2 clove garlic, minced
- 16 ounces 99%-lean ground turkey
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon ground cloves
- 2 tablespoon cider vinegar
- 2 medium tart green apple, peeled and chopped
- 2 cup chopped tomato
- 3 tablespoons chopped green olives
- 1 teaspoon Worcestershire sauce
- 1/2 cup sliced scallion greens
- Heat oil in a large skillet over medium heat. Add onion and garlic; cook until soft, stirring often, about 2 minutes. Add turkey; cook, stirring and breaking up, until lightly browned, 4 to 6 minutes.
- Stir in cumin, oregano, salt, pepper and cloves; cook for 30 seconds. Stir in vinegar, scraping up any browned bits. Stir in apple, tomato, olives and Worcestershire sauce. Reduce heat and gently simmer, stirring often, until any liquid in the pan has reduced to a syrupy glaze, about 8 minutes. Stir in scallion greens and serve.
Tonight, I am serving on a multigrain mini-pocket bagel (like a sloppy Joe) with a green salad and fruit compote.
Grilled Steaks with Cherry-Chipotle Barbecue Sauce
- 1 cup fresh or frozen (thawed) dark sweet cherries, pitted and chopped (see Tips)
- 1/2 cup reduced-sodium chicken broth
- 1/3 cup cherry preserves
- 1/3 cup ketchup
- 2 tablespoons cider vinegar
- 1 1/2 teaspoons minced canned chipotle chiles in adobo sauce, (see Note), or more to taste
- 1 1/4 teaspoons dried thyme
- 1/2 teaspoon ground allspice
- 2 pounds New York Strip Steaks or preferred cut, trimmed
- Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow nonreactive dish (see Note) large enough to hold steaks. Add steaks and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
- Preheat grill to high. Oil the grill rack (see Tip). Remove the steaks from the marinade. Transfer the marinade to a medium skillet.
- Bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes.
- Meanwhile, reduce the grill heat to medium and grill the steaks until cooked to desired doneness, 5 to 8 minutes per side depending on thickness. Let the steaks cool slightly; serve with the sauce.
Tips: Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.) To pit a cherry, halve it with a paring knife then pry out the pit with the tip of the knife, or use a cherry pitter. To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray before placing it on the grill. Notes: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. A nonreactive pan—stainless steel, enamel-coated or glass—is best for acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.
Tonight; I’m serving with oven roasted potatoes, green beans wrapped in peppercorn apple wood bacon, garden salad and fruit compote.
Pork Medallions with Fig & Port Wine Sauce
- 16 small dried Mission figs, stemmed
- 1 cup tawny port, (see Note)
- 2 teaspoons extra-virgin olive oil, plus 1 tablespoon, divided
- 1 cup onion, thinly sliced
- 1 cup reduced-sodium chicken broth
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon balsamic vinegar, or more to taste
- 1/2 teaspoon kosher salt, divided
- freshly ground pepper, to taste
- 1 pork tenderloin, (1-1 1/4 pounds), trimmed and sliced into 1-inch-thick medallions
- 1/4 cup all-purpose flour
- Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes.
- Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until soft and translucent, 4 to 6 minutes. Add broth, thyme, bay leaf and the fig-port mixture. Bring to a boil and cook until reduced by half, 10 to 12 minutes. Season with vinegar, 1/4 teaspoon salt and pepper. Set aside.
- Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with flour, shaking off the excess.
- Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the medallions and cook until browned, 2 to 3 minutes per side. Add the reserved fig-port sauce; bring to a simmer and cook until the pork is cooked, but still a little pink in the center, about 2 minutes. The sauce should be syrupy. If not, remove the medallions with a slotted spoon to a platter and tent with foil to keep warm. Boil the sauce until it’s reduced and syrupy. Discard the bay leaf. Serve the sauce over the medallions.
Note: What differentiates tawny from ruby port is that tawny is aged in oak, turning its ruby color toward brown.
Black Bean and Chorizo Pasta
- 2 servings pasta (I’m using fettuccini)
- 2-3 cloves garlic, minced
- 1 green or red peppers, sliced
- 1 14 oz can of Black beans (drained and rinsed)
- 1 package chorizo, sliced
- chipotle pepper and salt
- garnish: sour cream, green onion slices and cilantro
- Prepare pasta as directed. Set aside.
- Heat large sauté pan and when hot add sliced chorizo. When chorizo is browned, add the peppers, garlic and beans and sauté for about 5-6 minutes, until peppers are tender.
- Season with chipotle pepper and salt to taste.
- Garnish and serve over pasta enjoy!