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Pomegranate, Blackberries Sauce with Pork Tenderloin

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July 14, 2022

Pomegranate, Blackberries Sauce with Pork Tenderloin

Pork tenderloin is one of the most versatile meat. Always tender and full of flavor. You can add any spice, sauce to it and it marries well. Not to mention that takes no time to cook also. The bitterness of the pomegranate with the blackberry sweetness makes for a savory dish.

What I decided to do is have a bit of fun and play with my spices and created this mouthwatering dish. A simple mix of aromatic spices rubbed on the pork tenderloin before cooking and served with a slightly tart sauce. The blackberry with the heavy cream mellow out and balance the tartness of the pomegranate and play along with the spicy pork tenderloin rub. As well as adding a note of elegance to your dish.

Ingredients

¾ teaspoon ground cumin

¾ teaspoon ground coriander

½ teaspoon black pepper

¼ teaspoon paprika

½ teaspoon salt

2 pounds pork tenderloin, each cut in half

2 tablespoons olive oil

1 cup plain pomegranate juice such as POM

¼ cup white wine

1 teaspoon unsalted butter

â…“ cup heavy cream

10 blackberries

1 teaspoon sugar (optional)

Preparation

1. Stir together cumin, coriander, pepper, paprika, cinnamon, and salt in a shallow bowl. Pat tenderloin dry and dredge in spice mixture until evenly coated.

2. Heat oil in a 12-inch heavy skillet over moderation high heat until hot but not smoking. Reduce heat to moderate and cook pork, turning occasionally, until meat is browned on all sides. Transfer the pork with tongs to a cutting board and let stand 5 minutes covered.

3. Meanwhile, discard all the fat from the skillet and add the pomegranate juice to the skillet over medium heat and bring to a boil. Reduce to 2/3 of a cup, about 3 to 5 minutes. Add the wine and heavy cream and boil until the sauce thickens slightly 2 to 3 minutes. Add the sugar if too bitter, season with salt.

4. Lower the heat and swirl in the butter and add the blackberries. Simmer for a 1 minute.

5. Slice the pork tenderloin and serve with sauce.

Credit: Foodista

Pesto Shrimp with Parmesan Polenta

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July 13, 2022

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A rich and luscious 30-minute meal full of all your favorite Italian flavors!

Ingredients

4 cups chicken stock

1 cup Instant Polenta

2/3 cup grated Parmesan cheese

1 teaspoon salt

3 quarter-inch-thick slices of Pancetta (about 5 ounces), cubed

1 pound of 16/21 fresh Gulf shrimp (or substitute your favorite shrimp, between 16-21 shrimp per pound)

3 ounces HemisFares Pesto alla Genovese

1 tablespoon olive oil

1 pint cherry tomatoes

½ teaspoon red pepper flakes

1 teaspoon salt

1 teaspoon pepper

Fresh basil rinsed and dried

Preparation

1. Peel shrimp and devein, leaving the tails intact, then set aside.

2. In a medium saucepot, bring 3 cups chicken stock to a boil. Add polenta and begin whisking. Add Parmesan cheese, and salt, then continue whisking while cooking over medium heat. Add more chicken stock as needed and continue cooking until smooth, about 5 minutes total.

3. Add pancetta to a large sauce pan and sautee over medium heat until browned on all sides, about 3 minutes. Remove using a slotted spoon and set aside.

4. Add shrimp to the saucepan and cook over medium heat. Watch them closely and turn after about 1 minute, ensuring they are cooked to a firm, opaque texture — about 3 minutes total. Toss shrimp with 1 tablespoon of pesto, then remove from heat and set aside.

5. In a fresh saucepan, add 1 tablespoon of olive oil and bring to medium heat. Add cherry tomatoes, salt, pepper, garlic, and red chili pepper flakes. Continue to cook until tomatoes blister and form a tomato sauce.

6. To assemble, plate polenta, then add more pesto as desired. Top with tomato sauce and shrimp, and finish with pancetta and small pieces of basil.

Credit: Foodista

Peruvian Spicy Creamed Chicken (Aji De Gallina)

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July 12, 2022

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Peruvian Spicy Creamed Chicken (Aji De Gallina)

Recipe adapted from Mary Sue Milliken and Susan Feniger.

Ingredients

Broth:

2 pounds chicken breast

1 celery, trimmed, washed and chopped

1 medium onion, peeled and chopped

1 medium carrot, peeled and chopped

1 tomato, chopped

2 teaspoons kosher salt

1 tablespoon peppercorns

2 bay leaves

Sauce:

4 slices white bread

1 cup milk

1/2 cup olive oil

2 onions, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 tablespoon yellow Aji chile, Amarillo or Chile powder

cup finely chopped or ground walnuts

1 cup grated Parmesan cheese

2 pounds small potatoes, boiled, peeled and halved

4 hard-boiled eggs, halve

Chopped parsley for garnish

3/4 cup black olives

this dish is served with white rice

Preparation

1. Place chicken in a large pot and fill with water to halfway up sides of bird. Add celery, onion, carrot, tomato, salt, peppercorns and bay leaves.

2. Cover, bring to a boil, reduce the heat and simmer for 45 minutes, or until chicken is done.

3. Remove chicken and place in a bowl until cool enough to remove the meat from the bones and shred into small pieces. Meanwhile, strain broth and reserve 4 cups.

4. If you do not want to make your own broth you can buy chicken broth but make sure it is low sodium.

5. Soak the bread in the milk.

6. Heat oil in a large skillet over medium heat. Add the onions and saute until soft and golden, about 10 minutes. Add the garlic and cumin and saute for 1 more minute.

7. Add softened bread and aji or chile powder, and cook for about 1 minute, stirring. (For a creamier sauce, place onion-bread mixture in a blender, puree until smooth and return to skillet.)

8. Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.

9. Add the chicken and simmer for 5 to 8 more minutes, adding more stock if needed. Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 minutes, or until thickened slightly.

10. To serve, spoon chicken and sauce onto a serving platter and surround with potatoes, eggs, and olives. Add chopped parsley. Serve with white rice.

Credit: Foodista

Persian Rhubarb Stew (Khoresh Rivas)

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July 11, 2022

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Sweet and sour lamb stew with fruity flavored rhubarb simmered to perfection in a green sauce filled with chopped parsley and mint.

Ingredients

8 stalks of rhubarb–washed, dried and cut into small bite-sized pieces

1 1/2 pounds of meat (lamb or beef), washed and cubed

1 large onion– peeled, finely chopped

1 cup bunch of parsley– remove the thick stems, wash and chop (makes about 2, packed)

1 bunch of mint, leaves only, wash and chop (makes about 1 cup, packed)

1/2 teaspoon turmeric

Salt and pepper to taste

3 tablespoons sugar or to taste

Oil

Water

Preparation

1. In a pan, heat 2-3 tablespoons of oil and saute chopped onions until translucent. Add turmeric, stir, add the meat and brown on all sides. Add salt and pepper to taste. Pour enough water to cover the meat. Cover and cook for an hour on medium to low heat.

2. In a medium-sized frying pan, saute the chopped parsley and mint together in 2 tablespoons of oil over medium heat.Combine the parsley and mint mixture with the meat sauce half way through the cooking. Add water if necessary.

3. Lightly saute sliced rhubarbs in 2 tablespoons of olive oil for 2-3 minutes on medium heat. Add the rhubarb to the pot, lower the heat to a gentle simmer and cook for an additional 15 minutes.

4. Taste and add 2-3 tablespoons of sugar or to taste, gently stir and cook for an additional 5 minutes.

5. Serve warm with basmati rice.

Credit: Foodista

Perfect Prime Rib for Christmas Dinner

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July 9, 2022

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Perfect Prime Rib is a Christmas Feast!

Ingredients

– One 7 to 8 pound Standing Rib Roast

– 2 Tablespoons Sea Salt

– 2 Tablespoons Black Pepper

– 2 Tablespoons Oregano

– 2 Teaspoons Garlic Powder

Preparation

1. Remove standing rib roast from packaging and let stand at room temperature for 30 minutes.

2. With a sharp knife, cut slits crosswise, about 1/4â€³ deep throughout the roast.

3. In a small bowl, mix seasonings together and liberally rub the roast.

4. Preheat oven to 450 degrees.

5. Place roast in roasting pan and cook for 20 minutes to brown the outside.

6. Turn heat to 325 degrees and cook 12 minutes per pound.

7. Medium rare registers 120 degrees. Let stand for 10 minutes. Slice and serve.

Credit: Foodista

Penne With Roasted Garlic and Mozzarella Sausage

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July 8, 2022

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Penne With Roasted Garlic and Mozzarella Sausage

We are absolutely in love with the gourmet chicken sausages from Sam’s Club. Over the weekend we picked up a package of Chicken and Apple and a package of Roasted Garlic and Mozzarella. Both are awesome. We look forward to trying the other two varieties. So far we’ve had them straight up, in calzones, and now we’re making our first foray in to pasta.

Ingredients

4 links of roasted garlic and mozzarella chicken sausage (

4 ounces whole wheat penne

1 can fire roasted tomatoes

2 smalls zucchini, diced

2 cups baby bella mushrooms

3 ounces goat cheese

1 tablespoon olive oil

Preparation

1. Fill a medium saucepan with water and bring to a boil.

2. Add the oil to a large skillet and heat over medium.

3. Add the sausage and zucchini and saute for approximately five minutes, stirring occasionally.

4. As the water comes to a boil, salt it, and add your pasta. Cook according to package instructions, but leave off 1-2 minutes of the cook time.

5. Add the mushrooms to the skillet with the sausage and zucchini. Saute for another 3-5 minutes or until the mushrooms start to get some color and the zucchini begins to soften.

6. Add the can of tomatoes, undrained.

7. Drain the pasta and add to the skillet. Stir to coat with the tomato sauce and simmer.

8. Add the crumbled goat cheese and stir until melted into the sauce.

9. Remove from heat and serve!

Credit: Foodista

Pasanda Curry

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July 7, 2022

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Pasanda Curry is a very tasty and eye appealing curry.

Ingredients

1 kilogram Pasanda Meat slices 2 inch x 4 inch in size

3 Onion chopped

3 Tomatoes chopped

2 teaspoons Ginger crushed

2 teaspoons Garlic crushed

1/2 kilogram Yoghurt

1 cup Oil

Fresh Coriander leaves for garnish

1 teaspoon Red Chilli Cutter

1 teaspoon Red Chilli powder

Salt to taste

1/2 teaspoon Haldi powder

1/2 teaspoon Cumin powder

1/2 teaspoon Coriander powder

1/2 teaspoon Garam Masala

10 Cloves whole

5 Cardamom green whole

15 Black pepper whole

Preparation

1. Fry onion in oil till golden brown

2. Add meat slices and fry for 2 minutes.

3. Add yoghurt, tomatoes, ginger , garlic, and spices and fry for 5 minutes, then add 2 cup water and cook on medium flame till meat is tender.

4. Evaporate water on high flame then simmer till oil is separates out.

5. Garnish with Fresh coriander leaves and Serve hot with naan/roti and salad/mint raita.

Credit: Foodista

Pansit Palabok

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July 6, 2022

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Pancit or pansit is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit (Chinese: ä¾¿Ãªé£Ÿ; PeÌh-Åe-jÄ«: piÄn-Ãª-siÌt) which means “something conveniently cooked fast.”

There are a lot of pancit variations and pancit palabok is one of them. Palabok is the Filipino word for garnish or embellishment. But the garnishings in palabok are more than decorations, they make the noodle dish incredibly delicious. Pancit Palabok is a noodle dish with shrimp sauce and topped with several ingredients such as cooked shrimp, boiled pork, crushed chicharon, tinapa flakes, scallions, and fried garlic. It is such a very tasty treat for everyone!

Ingredients

1 pound rice noodles (bihon)

Sauce:

2 tablespoons cooking oil

3 cloves garlic, finely chopped

1/2 pound ground pork

1 tablespoon anatto powder or annatto seeds soaked in 3 water

2 cups pork broth

1 cup shrimp juice

3 tablespoons cornstarch dissolved in ¼ water

2 tablespoons fish sauce

Toppings:

1 cup boiled pork, thinly sliced and cut into small pieces and sauteed in oil until go

1/2 cup tinapa flakes (smoked fish)

1/2 cup grounded chicharon

3 hard boiled eggs,sliced

1/2 pound shrimps peeled and sauteed in oil (reserve heads and peels for juice)

1/4 cup green onion or scallions, finely chopped

3 tablespoons fried garlic (you can use ready made fried garlic or 9 clove

2 pieces lemon, sliced (or 6 to 8 pieces calamansi)

Preparation

1. Soak noodles in cold water for 20 minutes or until softened.

2. Cook in a pot of boiling water until tender but still firm.

3. Drain well and set aside.

4. Cook the sauce.

5. Heat a saucepan and pour the cooking oil.

6. When the oil is hot enough, sautÃ© the garlic until golden brown. Add the ground pork and cook for about 5 to 7 minutes.

7. Dilute the annatto powder in pork broth (or if you are using annatto seeds, discard the seeds and add the annatto water to pork broth) then pour the mixture in the saucepan. Bring to a boil.

8. Add the shrimp juice and stir and simmer for 3 minutes.

9. Add dissolved cornstarch.

10. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.

11. Place the noodles in a serving plate.

12. Place the sauce on top of the noodles then arrange the toppings over the sauce.

13. Serve with a slice of lemon or calamansi. Enjoy!

Credit: Foodista

Pan Poached Rockfish With Preserved Limes

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July 5, 2022

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Pan Poached Rockfish With Preserved Limes

Preserved lemons are popular in North African cuisine. Limes and lemons can be preserved in late winter, when citrus fruit are at their peak. Packed in olive oil and turmeric, the rind and flavored olive oil are a wonderful addition to any fish dish. Preserved lemons can be bought at specialty food stores year round. There will be a recipe for preserved limes and lemons at Splendid Market come winter, until then, fresh zest or store bought will work fine.

Ingredients

2 rockfish fillets, skin on

2 slices preserved lime, thinly sliced (or the zest of one fresh lime)

2 tablespoons olive oil from preserved limes (or plain olive oil)

1 tomato, coarsely chopped

1 cup white wine or vermouth

1 lime — 1/2 juiced, 1/2 cut into slices.

Salt and pepper

Preparation

1. Pour olive oil in pan, lie fillets, skin side down on oil. Sprinkle with salt and pepper to taste.

2. Put pan on burner set at medium high heat. Allow to cook until skin is sizzling for about 3 minutes.

3. Remove the fruit part of the lime and discard. Thinly slice the rind.

4. Sprinkle lime rind slices or zest on top of fish. Scatter chopped tomato on top of fish.

5. Pour wine or vermouth in pan.

6. Cover pan. Allow to cook until done — about 5 minutes, but it will vary depending on thickness of fish.

7. When done, remove fillets from pan. Turn up heat and reduce sauce to about ½.

8. Squeeze lime juice over fish, spoon sauce over fish. Serve with fresh lime slices.

Credit: Foodista

Paella Catalane With Mussels, Squid & Crevettes

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July 4, 2022

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Paella Catalane With Mussels, Squid & Crevettes

There can’t be many foodies who are not fans of the paella. This is one my favourite meals and it sure makes a wonderful summery change to the usual Sunday roast. Take your first look at the delicious rice based meal which makes it naturally gluten and wheat free.

Ingredients

3 tablespoons olive oil

25g butter

10 large mussels

8 chicken drumsticks or thighs

500g fillet of pork, diced into small pieces

50g jambon, smoked (pieces)

200g deep red tomatoes

2 garlic cloves, finely chopped

1 onion, roughly chopped

1.5L water

500g long grain rice

200g chorizo

8 large crevettes

200g petit pois

Parsley

Freshly cracked black pepper

Preparation

1. In a paella pan heat the olive oil and butter.

2. Add the chicken legs or thighs and cook until brown on both sides.

3. Next add the pork pieces and jambon and continue to cook on medium heat.

4. Whilst this is cooking, bring a pan of water to boil and cook the mussels for 10 minutes. Drain and set aside.

5. Next wash the tomatoes and add them in a pan of boiling water for 2-3 minutes. Prick each tomato at least once when it is in the water.

6. Rinse the tomatoes in cold water, then peel the skins.

7. Cut the tomato into 4 wedges then under cold running water, remove its seeds. If you prefer you can skip this stage.

8. Add the tomatoes and garlic to the paella pan. Stir into the meat pieces.

9. Whilst this is cooking, cut your squid into small pieces and add to the paella.

10. Add the chopped onions and 1.5L of water and simmer.

11. Next add the rice. After 15 minutes, add the sliced chorizo and crevettes. Stir often to ensure that the rice does not stick to the bottom of the pan.

12. Finally add the petit pois, freshly cracked black pepper and the parsley. When it is nearly done, add the mussels and cook for a few minutes.

13. This beastly feast will serve at least 10 people. The paella is ready once all of the liquid has been absorbed. Serve with white wine or rosÃ©. This meal was delicious underneath a bright yellow sun.

Credit: Foodista

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Pomegranate, Blackberries Sauce with Pork Tenderloin

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Pesto Shrimp with Parmesan Polenta

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Peruvian Spicy Creamed Chicken (Aji De Gallina)

Ingredients

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Persian Rhubarb Stew (Khoresh Rivas)

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Perfect Prime Rib for Christmas Dinner

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Penne With Roasted Garlic and Mozzarella Sausage

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Pasanda Curry

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Pansit Palabok

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Preparation

Pan Poached Rockfish With Preserved Limes

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Paella Catalane With Mussels, Squid & Crevettes

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Preparation

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