Mexican Chopped Salad

Leafy green saladThis is the best, most refreshing light and lively salad dressing whenever you are having a Mexican style meal – salad may not be something often on a Mexican comida menu, but we usually want a bit of a green, fresh vegetable element on our dinner table!

We love this as a salad dressing on a variety of greens, but also fabulous on an assortment of chopped vegetables, i.e. jicama, cucumbers, radish, red onion, carrot … you get the idea!

¼ cup fresh lime juice
2 tablespoons honey
½ teaspoon cumin
1 clove garlic
½ teaspoon salt
2 tablespoons canola oil
2 tablespoons extra virgin olive oil
freshly ground black pepper
taste and add salt if needed

Blend all ingredients well and dress your salad only when ready to serve.

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Pork Tenderloin with Cumin Chile Marinade

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This is MOST excellent served with Sesame Peanut Noodles and Spicy Cilantro Salad.  That trio will make a meal complete.  Maybe a few steps, but WELL worth it! Our house is filled with tree planters right now, and I had to fight to get a few leftovers for lunch!

2 tbsp cumin seeds

4 scallions – 3 roughly chopped, 1 thinly sliced

1 jalapeno pepper, roughly chopped  (remove seeds if you prefer mild flavor…)

1 2 in piece ginger, peeled and roughly chopped

2 cloves garlic, minced

3 tbsp oil, plus more for grilling

1 tbsp light brown sugar

2 tsp soy salt (plus 1/4 cup soy sauce for dip)

1 tsp chinese 5 spice powder

 kosher salt and fresh ground pepper

2 pork tenderloins

1/4 cup rice vinegar

1 tsp toasted sesame oil

If you want to do these on skewers, make sure to soak them in water for at least 30 minutes before grilling.

To serve family style, simply slice pork tenderloin lengthwise, then in half – ending up with 4 pieces per tenderloin.

Toast cumin seeds untily lightly browned – set aside.

Combine scallions, jalapeno, ginger, garlic, 1 tbsp oil, brown sugar, 2 tsp soy sauce, 5 spice powder, 3/4 tsp salt and 1/2 tsp pepper in food processor or blender.  Pulse until a smooth paste forms.  Add cumin seeds and pulse lightly until seeds are cracked.

Lightly season pork with salt and pepper.  Rub well with about 3/4 of the paste.

Cover with plastic wrap, or do this in a ziplock bag and seal in fridge for at least an hour.

Sauce:  Combine 1 tsp of cumin paste with 1/4 cup soy sauce, vinegar, sesame oil and 1 tbsp water. Set aside to drizzle after meat is cooked and to serve at table. Stir in sliced scallion and set aside.

Preheat grill to medium high heat.  Add 1 tbsp cumin paste to 2 tbsp oil and set aside to brush on while grilling.

Grill pork and brush with oil/cumin paste. 

Serve with sauce on the side, drizzling some of it lightly over the meat just before serving.

 

Moroccan Spice Chicken

MOROCCAN SPICE RUB

Combine all ingredients and blend well:                             

  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground chile powder
  • 1 tablespoon light brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon caraway seeds, crushed
  • 1/2 teaspoon freshly ground black pepper
  • lemon juice
  • olive oil

Massage chicken with olive oil and a generous squeeze of fresh lemon juice then  rub spice ingredient both under the skin and over – sprinkle into cavity as well.

This works really well on a beer can chicken holder – you can either do it on the bbq or in your oven @ 375 degrees, for approximately 20 minutes per pound.

If you roast it in the oven fill a roasting pan with sliced red onions and a couple of lemons (halved).  Pour in enough chicken stock to cover onions.  Baste the chicken half way through the cooking with this liquid.

If you don’t have a beer can chicken holder – just lay the bird on the onions and let the juices run.

When the chicken has reached a temperature of 180 degrees, remove from heat and allow to rest for 15 minutes before carving.

If you have cooked the chicken with the onions, reduce the                                     onions and liquid to make a soupy delicious onion jam to serve alongside the chicken.

Look for my Moroccan Quinoa Salad to serve this with, along with grilled

vegetables, simple, easy and fantastic!