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!

Grilled Mahi

Over the summer I got out with my good friend Geoff and fished for grouper. As we were cleaning up and getting ready to head in a small pod of Mahi Mahi swam by and we quickly threw out some hooks and the fight was on. 15 minutes of pure chaos later we had 4 small Mahi in the cooler and were on our way home to cook em.



I ended up making a marinade of lime, Molasses and Tabasco.
The marinade was:
1/4 C Lime Juice
2 T Tabasco
1 T Molasses

I upped the molasses to 2 T. Also added just a bit more lime since I felt the Tabasco was just a bit much.

This gave a good balance of flavor leaving the lime the strongest flavor, the tabasco strong but not over powering, and the molassas just detectable.

I felt like a tropical flavor so I made a nice Salsa from pineapple, papaya, red onion, jalapeno's, and a bit of lime.

Mahi was grilled along side chiles, leeks and limes.


I cooked up some coconut basmati rice to finish the meal. Just substitute 1/2 of the liquid with coconut milk.

Jerk Chicken Wings

Jerk Chicken Wings
________________________________________
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg (or one whole nutmeg as I used)
1/2 teaspoon ground cinnamon
4 scallions (green and white parts) chopped
10 dried habaneros cut in half
(if no habs use 20 jalapenos instead or as pictured 10 Jalapenos and 5 Anaheims)
2 fresh jalapenos coarsely chopped
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon salt
1/4 teaspoon garlic powder

Place all ingredients into a blender and pulse until all is blended well but not completely pureed.
Place chicken wings into a gallon ziplock bag and pour in jerk marinade. Put in fridge for 24 hrs turning at least 4 times.When time to cook, remove wings from fridge about an hour before they hit the grill. Soak applewood chips in water for 1/2 hr.Drain and then place wood chips into a smoker box in a preheated grill.You’ll want to keep the grill (gas or charcoal) at a med to low heat. However have the smoker box over high heat in one section of the grill.

Grill wings until done, turning wings often so that they don't char.

The ingredients


Wings marinating.


Got em on the grill after a 12 hour marinade.




After a bit I flipped em.




Towards the end of cooking.




Time to come off




Ready to eat




A plate of wings, cole slaw and mac salad.


No left overs!!!!


These wings were incredible. Perfect heat with tons of flavor. From the ingredients photo you can see I used 10 Jalapenos and 5 Anaheims instead of the habeneros that were called for. Got a nice burn that faded quick and so much flavor from the whole nutmeg and other spices. Excellent!!!

Feeling a bit southern...and vegetarian...

Wanting a healthy dinner and cravng a dish I do not often cook (Cheese Grits) I looked for an idea. I came across a recipe on Vegetarian Times for Cheese Grits and Greens. Grits aren’t just for breakfast, they can be a great addition to many dinners.

Cheese Grits and Greens

1 lb. mixed greens, such as dandelion, mustard and collard greens, trimmed and well rinsed
1 Tbs. vegetable oil
8 (or more) cloves garlic, minced
1 cup grits
8 oz. shredded low-fat cheddar cheese
Salt and freshly ground black pepper to taste
Cajun seasoning to taste
Directions
Chop greens coarsely, and, with water still clinging to leaves, put in large pot.


Steam over medium heat until wilted—a few minutes. Remove from heat, drain, and, when cool enough to handle, press greens to remove excess water.


Meanwhile, heat oil in large saucepan over medium heat. Cook garlic 2 to 3 minutes, or until fragrant.


Add grits, and cook according to package directions. Stir in shredded cheese, salt and pepper, and continue stirring until cheese is melted throughout.


To serve, divide greens among 4 plates, and spoon grits mixture over top. Sprinkle with Cajun seasoning.


Although this is a dinner recipe I bet the leftovers for breakfast will be great with a fried egg on top. :)

A healthier version of Chicken Parmesan

Chicken Parmesan Sandwich
• 1/4 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
• 3 teaspoons extra-virgin olive oil, divided
• 1 6-ounce bag spinach
• 1/3 cup prepared marinara sauce, (see Tips for Two)
• 2 tablespoons grated Parmesan cheese
• 1/4 cup shredded part-skim mozzarella cheese
• 2 soft whole-wheat sandwich rolls, toasted


Combine flour, salt and pepper in a shallow dish. Place chicken between two large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dredge the chicken in the flour mixture.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add spinach, and cook, stirring often, until wilted, 1 to 2 minutes. Transfer to a small bowl.

Add the remaining 2 teaspoons oil to the pan. Add the chicken, and cook until golden on first side, 2 to 3 minutes. Turn the chicken, reduce heat to medium, top with the wilted spinach, marinara sauce and Parmesan.



Sprinkle with mozzarella,



cover and cook until the cheese is melted and the chicken is cooked through, 2 to 3 minutes.



Serve on rolls. A side of fresh Ratatouille goes well with it.

Although I have not seen Julie and Julia, I do like the concept. Cooking the recipes in Mastering the Art of French Cooking is a journey that is both tasty and enjoyable. Thank you Julia for bringing French cooking to the American people. It was a cool rainy evening in Florida as I cooked this recipe. First the scent of chicken cooking in rendered pork fat is fantastic then you add the wine and simmer the chicken til its tender. An amazing meal and not so difficult. Give it

Coq Au Vin by Julia Child

SERVES 4 -6

1/2 cup lardons, cut into 1/4 by 1 1/2 inch strips (good Bacon or salt pork)
2 tablespoons olive oil (or more)
2 1/2 lbs ready-cut frying chickens, thoroughly dried
1/4 cup cognac or armagnac
salt and pepper
1 imported bay leaf
1/4 teaspoon thyme
16-20 small white onions, peeled
3 tablespoons flour
3 cups red wine (Burgundy, Cotes du Rhone, or Pinot Noir)
2 cups beef stock (Enough to cover chicken)
1-2 clove garlic, mashed or minced
1 tablespoon tomato paste
3/4 lb fresh mushrooms, trimmed,washed,and quartered

1. Saute lardons several minutes in 2 tablespoons oil in a heavy bottomed casserole until lightly browned; remove lardons to a side dish and leave fat in pan.




2.Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides (my skinless thighs didn't exactly "brown" as chicken with skin would have). Cook 10 minutes.



3. Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.

4. Season chicken pieces with salt and pepper; add bay leaf and thyme.


5. Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken. Add the browned lardons, garlic, and tomato paste.


6. Cover and cook slowly 30 minutes, turning once. While cooking make a beurre manie by mashing the butter and flour together.


7. Uncover the pan; remove chicken and bring sauce to a boil and reduce by half or a bit more. Once reduced add the buerre manie and whisk into the sauce.


8. Add the onions and mushrooms to the sauce along with the chicken and coat in the sauce.




9. Taste carefully, and correct seasoning. Sauce should be just thick enough to coat chicken and vegetables lightly.

Serve over buttered parslied noodles along with the same style wine you used to make the Coq Au Vin.