Pork and Pineapple Tacos

YUM!!!

Buddy of mine cooks for Whole Foods in D.C. Today he posted a recipe for these tacos but the pork was not seasoned and it was broiled rather then grilled. All day at work today I thought about this recipe and made changes in my mind.

First I cut up some pineapple and coated it with some siracha and grilled it along with onions that had a nice coating of Worcestershire. I wanted to soften both and add a bit of flavorful char to the outside.


Next I rubbed some porkchops with cumin and lime and grilled til just done.


To finish I grilled some flour tortillas.


The tortillas were filled with some of the sliced pork, a couple spoonfulls of the pineapple and onion (which were chopped along with some cilantro) and a bit of fresh salsa from Publix.


A close up view. Although simple in nature these tacos were bursting with flavor. Sweet, Salty, and Spicy all at the same time. Also very simple and quick to make.

Asain inspired beef.

After seeing a picture with no explanation on another cooking blog I got an idea stuck in my head. Thank you, Harris Salat.

I got some thinly sliced top round and cut in half. Laid some trimmed asparagus on top along with a drizzle of sesame oil and soy. This was rolled up and sprinkled with sesame seeds and an Asian chile blend (that's what is in the fancy wood shaker, Thanks Sis!).


Cook on a hot grill till the asparagus just gets tender.


Serve with rice (If you can find it after your move, which I could not do) and with some good Kim Chi.

Carne de Res con Col (Ground Beef with Cabbage)

Carne de Res con Col
(Ground Beef with Cabbage)

3 garlic cloves, roughly chopped
6 peppercorns
salt to taste
1 lb ground sirloin with a little fat
3 tablespoons vegetable oil
1/4 cup finely chopped white onion
2 jalapeno chile, sliced
6 oz tomatoes, finely chopped
4 cups finely shredded cabbage
1 cup cooked Navy beans
2/3 cups Stock
1/2 cup firmly packed, roughly chopped cilantro


Crush the garlic, peppercorns and salt together and mix well into the beef. Set aside for a few minutes to season.

Heat the oil in a large heavy skillet, add the onion, chile and a sprinkle of salt, and cook over medium heat until the onions is translucent, about 1 minute.


Add the tomatoes and continue cooking until most of the juice has been absorbed, about 3 minutes.


Stir the meat into the pan and cook over fairly high heat, stirring from time to time, about 7 minutes.


Add the cabbage, beans, water and cilantro and continue cooking over medium heat, stirring from time to time until the mixture is well seasoned and moist but not juicy, about 15 minutes.




Serve on tortillas, or as a stuffing for chiles or as a main course with rice.



Also good for breakfast with a single fried egg on top. The yolk mixing into the beef really enriches the dish.


I added a bit of low fat Sour Cream that was mixed with Salt, Pepper, Cumin and chile powder on the tortilla. Very tasty!