Posts Tagged ‘pork’

Chili-glazed pork and sweet potato hash

In recipe on February 16, 2011 at 7:31 am

Mad‘s back with another guest post! Don’t forget to head over to her blog for the whole Dinner & an Album feature!

I consider myself a fan and connoisseur of pork in just about any formation, be it loins, ribs, roast, chops, or the king of pork products, BACON, so it’s always fun to try out a new approach to cooking this most appetizing of meats. This recipe for chili-glazed pork was relatively simple, and goes exceedingly well with the side dish of savory sweet potato hash.

You can do a lot of things with pork tenderloin since its shape gives it a propensity for being stuffed with any number of hearty delectables, but in this case we’re taking the easy route by simply coating the outside with salt, pepper, olive oil, chili powder and maple syrup. (Who wants to bother with kitchen twine anyway?) Admittedly, I did go a bit heavier on the “glazed” part of this recipe than the “chili” part, but the proportions are pretty malleable depending on your preference for spiciness/sweetness. The end result is an aromatic, mouthwatering main course that is also quick and filling.

If the pork was the famous, high-paid star of this dinner production, the hash was the underrated character actor who ultimately stole the show. Deepak Chopra has this thing about “the flavors of life,” which describes the benefits of a diet that includes a wide range of color and texture. This idea appeals to both the artist and foodie in me, and the dark oranges and greens of the potato hash are definitely as attractive as they delicious. Though the ingredients may seem sparse (it’s literally sweet potatoes, shallots and spinach), the mélange is comforting and savory and packs a nutritional punch to boot. Let’s hear it for unintentionally eating healthy!

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Baked mac and cheese (and bonus rosemary-apricot pork tenderloin)

In most recommended, recipe on October 6, 2010 at 8:49 am

Mac & cheese and rosemary-apricot pork

This weekend I tried to make pasta for the first time. The recipe was deceptively easy – mix flour and salt in mound on a cutting board, then crack eggs in mound and slowly mix with hands.

From the first egg it was a disaster. I guess my mound was more of a plateau, and egg started running all over the counter, and I had to start mixing it really fast. And it was so sticky! (That probably should have been my first clue).

After the dough sat, I aimed to roll it out. “Who needs a pasta maker?” I said to myself. “Italian grandmothers used wine bottles to roll out pasta*!” So I sat out with my rolling pin, heaps of flour, and some butternut squash filling.

Erm. The dough was really hard to roll out, and I ended up with 2 inch by 2 inch very thick squares of pasta with probably a drop of filling. I dropped the little buggers into boiling water anyways, thinking maybe they would become more like ravioli I recognized.

Not so. My roommates looked nervously at the small bricks on their plates. I tried to alleviate the matter with lots of thyme butter, but the fact remained this was a dinner FAIL.**

So I’m not posting that recipe. Instead, I’m posting a recipe that I love, that is comforting and delicious and I should be able to make with my eyes closed, but still crack open my How to Cook Everything Vegetarian.

*That may or may not be true.
** And no, you totally don’t get pictures of it.

Baked mac and cheese (and bonus rosemary-apricot pork tenderloin) Read the rest of this entry »