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.

romescu

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.

 

 

Tacos al Pastor (at home!)

I was able to find a recipe from Rick Bayless, Frontera Grill, and when you get a great recipe like this one, don’t mess with it!  I’ve tried to make tacos mimicking the tacos al pastor from Mexico before, but without that upright spit to grill it all on, it is very difficult to achieve. We found this to be the closest thing I could do at home.

Serve it with Mexican Pickled Vegetables, Pickled Red Onions and it is a real hit.

INGREDIENTS

  • A 3 1/2ounce packageachiote paste
  • 3canned chipotle chile en adobo, plus 4 tablespoons of the canning sauce
  • 1/4cup vegetable or olive oil, plus a little more for the onion and pineapple
  • 1 1/2pounds thin-sliced pork shoulder (1/4-inch-thick slices are ideal—the kind Mexican butchers sell for making tacos al pastor)
  • 1medium red onion, sliced 1/4- inch thick
  • Salt
  • 1/4of a medium pineapple, sliced 1/4-inch-thick rounds
  • 20 warm corn tortillas
  • About 1 1/2cups raw tomatillo salsa
tacos al pastor 1.JPG

If you have a great butcher, have him slice the meat super fine – you’ll be thankful!

INSTRUCTIONS

In a blender, combine the achiote paste, chiles, canning sauce, oil and 3/4 cup water. Blend until smooth. Use 1/3 of the marinade to smear over both sides of each piece of meat (refrigerate the rest of the marinade to use on other meat or fish). Cover and refrigerate for at least an hour.

tacos al pastor 3

Marinate for at least an hour, but I did this overnight.  The flavour gets right through the meat.

Light a charcoal fire and let the coals burn until covered with gray ash but still very hot; bank the coals to one side and set the grill grate in place. Or, heat one side of a gas grill to high. Brush both sides of the onions slices with oil and sprinkle with salt. Lay in a single layer on the hot side of the grill. When richly browned, usually just about a minute, flip and brown the other side; move to the cool side of the grill to finish softening to grilled-onion sweetness. Oil and grill the pineapple in the same way. Finally, in batches, grill the meat: it’ll take about a minute per side as well. As the meat is done, transfer it to a cutting board and chop it up (between 1/4- and 1/2-inch pieces). Scoop into a skillet and set over the grill to keep the meat warm. Chop the onion and pineapple into small pieces as well, add them to the skillet and toss everything together. Taste and season with salt, usually about 1/2 teaspoon. Serve with the tortillas and salsa for your guests to make soft tacos.

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

 

Dukkha rubbed chicken satay with zucchini ribbons.

Dukkha is an amazing blend of spices and nuts that is very useful to have on hand.  Moist  chicken with crispy bits and tender zucchini, try this chicken marinated in tahini and rubbed with dukkha seasoning.  I guarantee it won’t be the only time you try it!

Dukkah chicken 4

2 tbsp vegetable oil

1 tbsp liquid honey

1 tbsp tahini

1 tbsp lemon juice

1/2 tsp kosher salt

1/2 tsp pepper

1 lb of boneless skinless chicken thighs, cut in 1 inch pieces

1 small zucchini, cut into long thin ribbons (use a vegetable peeler)

1 small onion, cut into 1 inch pieces

1/2 cup Dukkah

In a large bowl, whisk together oil, honey, tahini, lemon juice, salt and pepper.  Blend well, and add the chicken pieces.

Dukkah chicken 1

(This can be done ahead of time, and marinated for up to 24 hours)

When ready to assemble, remove chicken from marinade, (discard excess) and dredge in Dukkah.

Create an assembly line of zucchini ribbons, onion and chicken …..

Dukkah chicken 2

Alternately thread chicken, zucchini and onion onto skewers.  This can be done ahead and kept in the fridge for up to 24 hours.

dukkah chicken 3

 

Place skewers on greased grill over medium heat, close lid and grill – turning until browned.

Transfer to a serving platter, scatter more Dukkah over top and serve with lemon wedges.

If you live in a larger city, I’m sure you can pick up Dukkah seasoning in any Middle Eastern grocery store.  If not, check out my recipe for Dukkah, I like to keep it in my pantry.

 

Crunchy Broccoli Slaw

Broccoli Slaw

Huge thanks to SmittenKitchen for this delicious, crunchy and addictive slaw.  We loved it!  I’ve tried a few recipes out, but this one hits all the notes and it will be on repeat all summer long.

Makes about six cups of slaw

2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or if you are like me, and always have some pickled red onions in the fridge, use those ….. so pretty!)

Using a jar, combine all dressing ingredients and shake vigorously to combine.  Set in fridge while you prep the salad.

Peel the broccoli stems and either use a mandolin on a fine setting, or dice quite small.  Separate the broccoli florets into bite size pieces, slicing the larger bits.

In a large bowl, combine broccoli, cranberries, and red onion.  Pour dressing over, and stir to mix well, sprinkle with toasted almonds.

Enjoy!  This works exceptionally well as a side to any grilled meat – tonight we served it with smoked baby back ribs.

Smoked beans in electric smoker

Hey, your smoker is going with either your pork or chicken anyway, why not put that extra rack to use?  This recipe came from one of the ladies at my office, Karen Benn, and she adapted it to her smoker.  It is such a hit that the beans were gone before either the pork or chicken …. I know that seems weird, but it’s true!  For vegetarians, leave out the bacon and you have an amazing bean dish even without that bacon ….

beans

Pull out a large fry pan and saute until carmelized:

2 cups chopped white onions

1 pack bacon (partially frozen so you can easily slice it thinly)

Take your time with this step,the richer the color you get on your onions the more flavour your beans will take on.

In a large disposable foil tin, stir in 4 cans of beans.  This is really your own preference, feel free to use any combination of kidney, canelli, black or baked beans.

In a separate bowl stir together:

1/2 cup ketchup

1/2 cup white vinegar

1 1/2 cups brown sugar

1 tsp garlic powder

1 tsp dry mustard

Combine beans, carmelized onion and bacon mixture and the seasoning blend.  Stir well, tightly cover with foil (using a sharp knife poke holes in the lid) and smoke in your electric smoker at 275 for about 3 hours.  Yes, they will be runny when they come out, but allow to sit for a few minutes and you won’t believe how quickly they disappear.

 

smoked beans