Hawaiian Pork Bowl

All the fresh vegetables in the garden inspired me to create this Hawaiian Pork bowl with a combination of raw and grilled vegetables.  The recipe originated from a Food and Wine magazine but I couldn’t resist tweaking it a bit, and definitely adding more vegetables.

Pork Bowl 4

  • 1 cup boiling water
  • 1/4 cup sugar
  • 2 English breakfast tea bags
  • One 1-pound pork tenderloin, butterflied and flattened
  • 4 slices cooked bacon
  • Three 1/2-inch-thick 
slices of fresh pineapple—peeled, quartered and cored
  • 1 red onion, cut through the core into 1/4-inch wedges
  • 1 red pepper, quartered
  • 1 small zucchini, quartered lengthwise
  • 1/3 cup extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • Pepper
  • 1/4 cup fresh lime juice
  • 1 garlic clove, minced
  • 1/2 a jalapeno, seeds removed, minced
  • 2 tablespoons soya sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon raw sugar
  • 2 tablespoons minced cilantro, plus sprigs for serving

(I can’t say this enough, TASTE your jalapeno for spiciness, and add as much as you enjoy.)

 

  • Steamed rice, crisp bacon, diced avocado 
and thinly sliced 
jalapeño, for serving

In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour.

Pork bowl

Light a grill or preheat a grill pan. Drain the pork and pat 
dry with paper towels. Brush the pork, pineapple, zucchini and red onion with olive oil and season with salt and pepper. Grill 
the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let 
rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and vegetables, turning until charred, about 4 -8 minutes.

Pork bowl 2

In a small bowl, whisk the lime juice with the minced cilantro, sugar, garlic, soya sauce, minced jalapeno, sesame oil and the 1/3 cup of olive oil. Season the dressing with salt and pepper.

Serve the pork, and vegetables over steamed 
rice with crisp bacon, diced avocado, thinly sliced jalapeño 
.Drizzle with dressing and enjoy!

Pork Bowl 3

Grilled Shrimp and Cauliflower with Romesco Dipping Sauce

Cauliflower & Shrimp with Romescu
The first thing you need to know is that this sauce is A M A Z I N G.  Put it on your sandwich, toss hot pasta with it, fresh veggie dip or meat skewer dip …. it wins every time.  Today’s appetizer included these grilled cauliflower florets, lightly marinated shrimp and green onions.

Ingredients for Romesco

1 1/2 CUPS SERVINGS

  • 1 large roasted red bell pepper from a jar
  • 1 garlic clove, smashed
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup tomato purée
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper

Preparation

Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.

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To use as a dipping sauce, heat through until easy to stir and warm.

 

Shrimp and Vegetables

  • 1 head of cauliflower – cut into florets
  • 1/4 tsp salt
  • 1 lb jumbo shrimp – tails and shells on
  • 1 tbsp vegetable oil
  • 1 tsp lime juice
  • 1 bunch green onions

Lightly steam cauliflower until just tender crisp – be careful not too overcook it.

Season with salt.

In a large bowl, toss shrimp with vegetable oil and lime juice.  Allow to sit for 20-30 minutes.

Grill cauliflower, shrimp and green onions just until heated through (and shrimp is fully cooked) – try to get some pretty grill marks on there!

Arrange on a serving platter with the Romesco and dip merrily away.

 

 

Basil Chive Vinaigrette

Nothing smells like fresh basil – definitely my favourite herb.  Summer is the only time of year I make this vinaigrette, when the basil is plentiful and salads grace every meal.

Basil Vinaigrette 1

  • 2 garlic cloves, minced
  • 1 1/2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1/4 cup red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 1/2 oz (45 g) fresh basil leaves (about 2 cups leaves)
  • 1/4 cup chopped fresh chives
  • 1 tsp salt
  • 1 tsp freshly cracked black pepper
  • 1 cup really good quality extra virgin olive oil

Blend all ingredients, except for the olive oil.  Give it a good whiz, until all the herbs are bright flecks of green, then slowly drizzle in the olive oil until creamy and smooth.

Basil Vinaigrette 2

I really think this needs either an immersion blender or food processor to get the consistency.  If you don’t have either, chop herbs very fine and whisk it all up.

This will yield about 1 pint jar, and I’d suggest trying it in a variety of ways …

Basil Vinaigrette 3

salad dressing   ~   vegetable dip   ~   blend with cream cheese for a spreadable bread topping   ~   toss with zucchini ribbons   ~   brush over grilled chicken or seafood

 

Pizza Pockets & Hand Pies

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Following is the recipe for a basic, soft and easy to work with dough.  I used this recipe for making pizza pockets for my granddaughter Sloan’s first week of Grade 1, and then turned leftover dough into meat hand pies for 93 year old Auntie Elsie, who is kind of tired of cooking these days. Leftover dough you say???  Well I didn’t think 8-10 small pizzas would give me enough dough so I doubled the recipe … which yielded 25 pizza pockets, 10 hand meat pies and 1 pizza for our dinner.  Significant yield!!!

Pizza Crust: (makes 8-10 small pizzettas)
Ingredients:

  • 750 g white flour (use Tipo ’00 flour if you can or a strong bread flour)
  • 200 g semolina flour
  • 2 ½ cups lukewarm water
  • 2 tsp. sugar
  • 1 Tbsp. (or 1 x 8 oz packages) yeast
  • 2 tsp. sea salt
  • 3 Tbsp. olive oil

Directions:

  1. Place your flour(s) and sea salt in a large bowl and whisk together. Create a well in the center.
  2. In a large measuring cup, mix together your lukewarm water and sugar until the sugar dissolves. Sprinkle in the yeast and let it sit for approximately 5 minutes, until the yeast starts to ferment.
  3. Pour the water/sugar/yeast mixture into the well along with the olive oil and stir together with a fork or large spoon until it is well mixed. Once it becomes too difficult to mix together with your fork or spoon, sprinkle extra flour on the dough and your hands and mix with your hands until the dough comes together in a ball.
  4. Place the dough on a well-floured flat surface and knead, pushing the dough using the palms of your hands, for approximately 10 minutes, until the dough looks smooth and stretchy. You may need to add extra flour as you go, being careful not to add too much to keep the dough from being too stiff.
  5. Place the ball of dough in a large bowl coated with olive oil, dust the top of the dough with flour, and cover with a clean dish towel and place in a warm draft-free area for about an hour, until the dough has doubled in size. Punch the dough down.  At this point you can either refrigerate the dough overnight (or up to 2 days, covered with plastic wrap and occasionally punched down) or divide the dough into 4-6 portions (depending on how big you want your pizzas).  I highly recommend making your dough in advance and letting it sit in the fridge as the longer ‘proof’ really makes a difference.   Ensure that your pizza dough comes to room temperature before cooking (bring it out of the refrigerator 1-2 hours before you are ready to cook).
  6. Once ready to cook, heat your oven to the highest heat setting (500F for most ovens) and place your pizza stone in the oven for at least 20 minutes.
  7. Portion the dough into 8-10 balls and place on a well-floured surface. Using your hands, with your knuckles, (dusted with flour, along with the counter to prevent the dough from sticking) form your pizza crust 15-20 minutes before cooking your pizza on a flat surface dusted with semolina flour until it is nice and thin. Keep stretching it with your hands to make a flat pizza base (it doesn’t have to be round or perfect!).
  8. Remove the pizza stone from the oven, lay your rolled dough on the stone, and add your ingredients ….

If you are using this dough for pizza pockets or hand pies, after step 5 skip to step 7 and form circles of dough.

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For pizza pockets, layer on pizza sauce, your chosen ingredients and cheese, closing the pockets with a fork.  Make sure to prick the top surface with the fork so steam can escape.

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For the meat pies I used an ice cream scoop to get a consistent amount of the meat mixture – centered on the dough, and then brought up the edges to crimp over the middle of the circle.  Brush with beaten egg and poke with a fork.

Bake pizza pockets or meat pies at 400 until golden brown, about 20 minutes.

FILLING FOR MEAT PIE

1 onion, minced finely

1 garlic clove, grated

2 carrots

2 stalks celery

1/2 cup each frozen corn and peas

1 small zucchini, diced

1 lb ground beef

1 tbsp each dried oregano and basil

Saute the onion and garlic until the onion is lightly carmelized, add the carrots and celery, season with salt and pepper, and cook until vegetables are almost cooked through, then add zucchini and saute for another few minutes.  Remove from heat and place in bowl.  Add frozen corn and peas.  Return pan to heat and stir in ground beef – cooking until lightly browned, seasoning with salt and pepper.

Add beef to vegetable mixture and season with dried herbs, adding more salt and pepper if needed.  At this point, if you feel like it needs a bit more flavour, add 1 tbsp of tomato paste.  Stir well and set in fridge to cool down.  When cool, continue on with forming your hand pies.

These pies are only limited by your imagination – use whatever you feel like to fill the pies, making sure to taste the mixture before filling the dough rounds.  Made in a smaller size they make a great appetizer too.

Lemon, Shrimp & Spinach Pasta

This makes a very quick dinner, fresh and delicious.

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Ingredients
For the lemon oil:
1/2 cup warm extra-virgin olive oil
1 lemon, zested (in wide strips)

For the pasta:
1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
3 garlic cloves, minced

1 cup sliced zucchini
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces spinach (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley

Optional:  1/2 – 1 tsp chile flakes & 1 tbsp butter

 

For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.
For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add zucchini and saute until just tender.  Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, chile flakes, butter, salt, and pepper. Toss to combine. Turn off the heat and add the spinach.  Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately. (dusted with parmesan if you like)

Toasted Crumbs

Do you ever have left over garlic toast? Bread that is past its “best before” date? Or – as has occasionally happened ….. just forget to take the garlic bread out of the oven to serve??? I can relate to all this very well. Don’t throw it out!

The tastiest use of forgotten or leftover garlic bread is to make bread crumbs.  You'll never buy bread crumbs again!

The tastiest use of forgotten or leftover garlic bread is to make bread crumbs. You’ll never buy bread crumbs again!

Allow it to completely dry out by cutting or tearing it into pieces – then spread on a baking tray and just leaving it be. If you want it toastier just put it in a moderate oven (350) and allow to toast a bit more.

When totally dried out, give it a whiz in your food processor, and you have the tastiest bread crumbs – particularly if you are working with leftover or forgotten garlic bread. If you don’t have an immediate use for it, put crumbs in a ziplock bag in the freezer – stays for ages and so handy to have.

~ ~ Melt a little butter in a frypan and crisp the crumbs up – serve sprinkled over pasta!