Cafe Rio Sweet Pork Salad

recipe from Favorite Family Recipes

Ingredients:

• Large Tortillas
• Shredded cheese, Mexican blend
• Cilantro Lime Rice (recipe below)
• Cafe Rio Black Beans (recipe below)
• Cafe Rio Sweet Pork (recipe below)
• Lettuce (NOT iceberg, use leafy green or Romaine)
• Diced tomato, onion, and cilantro (pico de gallo)
• Sour cream
• Tortilla Strips (or crumbled tortilla chips)
• Cotija cheese, crumbled (or you can use Parmesan)
• Cafe Rio Cilantro Ranch OR Cilantro Lime Vinaigrette

Assemble in aluminum deep-dish pans or simply use a plate. Lay a tortilla in the bottom of the pan, sprinkle Mexican blend cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions (pico de gallo). Add guacamole and sour cream. Add crushed tortilla chips, a shake of Cotija or Parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch or vinaigrette dressing and there you have it! (makes about 6 salads)

Cilantro Lime Rice

I LOVE this rice!  It’s a great alternative to Mexican Rice.

Ingredients:

• 1 c. uncooked rice
• 1 tsp. butter or margarine
• 2 cloves garlic, minced
• 1 tsp. freshly squeezed lime juice
• 1 can (15 oz) chicken broth
• 1 cup water
• 1 Tbsp. freshly squeezed lime juice
• 2 tsp. sugar
• 3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Cafe Rio Black Beans

Ingredients:

• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1 can black beans, rinsed and drained
• 1 1/3 c. tomato juice (I used a few tablespoons of tomato sauce instead)
• 1 1/2 tsp. salt
• 2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cafe Rio Sweet Pork

I was a little skeptical about using Coke in this recipe.  I don’t normally buy it, but I decided just to try it out.  It turned out great!  This pork is definitely on the sweet side (my husband would like it a little less sweet next time) but I loved it.  We made 1/2 a recipe, and still had more than enough.  I may experiment in the future with other ways to sweeten the pork.  I’m thinking that you could make a big batch of the pork (and maybe the beans and rice too) to have in your freezer for quicker salad assembly in the future.

Ingredients:

2 pounds pork (I used pork tenderloin)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinate for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don’t let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That’s it!

Houston Fire Station #17 Rub

from The Houston Chronicle, Flavor Section, March 17, 2010

Ingredients:

• 1 cup kosher salt
• 1/2 cup raw sugar
• 1/2 cup brown sugar
• 2 tablespoons dried minced garlic
• 2 tablespoons dried onion
• 3 tablespoons paprika
• 1 1/2 tablespoons chili powder
• 2 tablespoons coarse black pepper (I might use less next time)
• 2 teaspoons cayenne pepper (I might use less next time)
• 1 tablespoon dried thyme
• 1/2 tablespoon cumin

Combine all ingredients.  Store rub in a glass jar with a tight-fitting lid.

I cooked Basmati rice for the first time recently, and I am absolutely in love with this rice.  As much as it is possible to love rice anyway.  It is so much better than any other rice I’ve cooked…fluffier, less sticky, tastier.  This is the only kind of rice I’ll be using from now on!  (And there is brown Basmati, too!)

Indian Spiced Pork Skewers

from Our Best Bites

Ingredients:

• 1 1/2-2lbs pork tenderloin or sirloin pork roast
• 2 red bell peppers
• 1 large onion
• 1 T pressed garlic (or minced)
• 1 T curry powder
• 1 1/2 t kosher salt (much less if you’re using table salt, but you shouldn’t be using table salt!)
• 1/2 T cumin
• 1/2 T coriander
• 1/8 t cayenne pepper
• 1/4 C fresh lemon juice
• 3 T extra virgin olive oil
• 1 T water

Cut your pork into 1 1/2″ chunks and place in a zip-lock bag. Prepare peppers and onions by chopping into squares as well and then store in the fridge.  Press garlic into a small bowl.  Mix the garlic and salt in a small bowl with the cumin, curry, and coriander and cayenne.  Add fresh lemon juice (not bottled!) and olive oil and stir it all up.  Pour spice mixture in the zip-lock bag with the pork. Seal bag, give it a good smoosh, and then let it sit in the fridge for 3-4 hours (longer is just fine).  Before skewering make sure to soak bamboo skewers in water for 20-30 minutes. Thread on pork chunks and alternate with red pepper and onion.  Grill on a preheated med heat grill for about 10 minutes total. Rotate them often to avoid burning. If you’ve cut your pork chunks an inch or smaller, they’ll be done pretty fast. Don’t overcook!  Pile them on a platter and serve hot.

Baked Acorn Squash

This was also my first time cooking (and tasting) Acorn Squash.  I saw them at the Farmers’ Market last weekend, sitting next to the Butternut Squash (one of my favorites), and decided to try something new for a change.  They just looked so beautiful!  I used a simple baking method, and overall, I thought it was pretty good.  I’m not sure The Picky Apple cared for it that much, but I think it could be really great with a little experimenting.  Maybe some bacon?

from Epicurious

Cut 1 acorn squash in half. Scoop out seeds. Put 1 teaspoon of butter in the center of each half, then sprinkle with cinnamon and sugar, ginger, and nutmeg. Place both squash halves in a pan with 1/4 inch water and bake at 350°F for one hour.

Slow Cooker Pork Tacos

adapted from Food Network Magazine, Feb/Mar 2009

Ingredients:

• 1 poblano pepper
• 4 cloves garlic, minced
• 3 chipotles in adobo sauce
• 1/2 medium white onion, roughly chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• 1 tablespoon cider vinegar
• Kosher salt
• 2 teaspoons dried oregano, preferably Mexican
• 3 3/4 cups chicken broth
• 4 pounds pork tenderloin
• Freshly ground pepper
• 2 bay leaves
• 1 cinnamon stick
• Corn tortillas, warmed for serving
• Assorted taco toppings (cilantro, limes, mangos, cheddar cheese, avocado, red cabbage)

Put the poblano, garlic, chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt, and the oregano to the blender; puree until smooth.

Season the pork all over with salt and pepper and transfer to a large slow cooker.  Add the bay leaves and cinnamon stick, then pour in the sauce and the chicken broth.  Cover and cook on high until the meat is tender, about 5 hours.  (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees F; uncover and cook 30 more minutes.)

Discard the bay leaves and the cinnamon stick.  Shred the pork with 2 forks; season with salt and pepper.  Serve the shredded pork in the tortillas, along with toppings.

Stay tuned for my new favorite chili recipe and a fabulous (and easy) pumpkin cake!

Rory’s Ribs

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, peeled
• 2 1/4 cups ketchup
• 1 3/4 cups low-salt chicken broth, divided
• 7 tablespoons soy sauce, divided
• 6 tablespoons (packed) dark brown sugar
• 4 1/2 tablespoons mild-flavored (light) molasses (I substituted maple syrup)
• 3 tablespoons red wine vinegar
• 4 large racks baby back pork ribs (each about 2 1/2 pounds)
• 8 tablespoons chili powder, divided

For Barbecue Sauce: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Add the ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. This can be made 1 week ahead. Cover and chill.

Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. This can be made 1 day ahead; cover and chill.

Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F.

Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. This can be made 2 hours ahead. Let stand at room temperature.

This week I read online at one of my couponing sites that pork loin was on sale at my grocery store.  “Woo hoo!”, I thought, “we love pork loin, and I’m getting tired of all this chicken and ground beef.  Bring on the pork loin!”  So I eagerly planned not one but TWO meals this week with pork loin.  And off to the store I went, with my list of sale items and coupons in hand.  After buckling The Littlest Apple into the cart, I realized that I failed to grab my grocery list.  List of sale items, yes, but the more important grocery list, no.  With a very short window-of-opportunity for shopping with my Littlest Apple (a ticking time bomb), I decided against my better judgment to press on and get as much as I could remember from the list.  Then, when I reached the meat section, the pork tenderloin, the star of my menu….NOT on sale.  As my Littlest Apple kicked off his shoes for the 30th time in 5 minutes and threw his pretzel to the ground, I tried to wrap my brain around what to do.  Do I buy something else that is on sale and come up with new dinner ideas on the fly?  Do I buy the pork at full price?  You see, I probably rely a little too heavily on my lists and my planning.  When things don’t go as planned, I get all out of sorts.  I don’t have a spontaneous bone in my body, except maybe my little toe.  As you’ve probably surmised from the title of this post, I bought the pork anyway at full price.  This recipe makes me so glad that I did!

The recipe comes from Kristin at You Got Served.  Kristin’s blog is new to me, but packed with delicious recipes.  I especially love her posts that include the full menus.  Those are great!   This pork is excellent and easy to make.  I love that you can just use one skillet and move it from the stove-top to the oven.  This makes a lot of meat, so I’m freezing half of mine with the glaze.  I’ll provide an update later on how it tastes reheated from the freezer.

Brown Sugar Pork Loin

from Kristin at You Got Served

Rub Ingredients:

• 2 t salt
• 1/2 t black pepper
• 1 t ground cumin
• 1 t chili powder
• 1 t cinnamon
• 2 pork tenderloins (2 1/2 lb. total)
• 2 TB olive oil

Glaze ingredients:

• 1 cup packed dark brown sugar
• 2 TB finely chopped garlic
• 1 TB Tabasco

Preheat oven to 350.  Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.  Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat util just beginning to smoke, then brown pork, turning, about 4 minutes total.  Leave pork in skillet.

Stir together brown sugar, garlic, and Tabasco and pat on top of each tenderloin.  Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes.  Let pork stand in skillet at room temperature 10 minutes.  (Temp will rise to about 155 while standing).

So in honor of this anniversary of sorts, I wanted to make more of an effort to have a nice Valentine’s Day and cook a quasi-special meal.  It definitely wasn’t the most creative menu, but I wanted to cook a few things that I knew The Picky Apple would eat….not too many experimental or new dishes for this special night.  We put The Littlest Apple to bed, and I brought out the china that we only use about once a year, as well as candles and music.  Our menu consisted of:

• Grilled Pork Tenderloin with Roasted Raspberry Chipotle
• Roasted Asparagus
• Hasselback Potatoes  (recipe below)
• Strawberry Cupcakes with Strawberry Frosting
• Banfi Rosa Regale 2007

Here’s a brief rundown of each item….

Grilled Pork Tenderloin with Roasted Raspberry Chipotle: I know I just cooked the pork tenderloin dish a few weeks ago, but The Picky Apple really likes it, so i figured I’d play it safe.

Roasted asparagus is an easy, beautiful side dish.  I just spread out the asparagus on a baking sheet and drizzled with olive oil, kosher salt, and pepper.  Baked at 325 F for 15 minutes.

The Hasselback potatoes are something we saw prepared on the Food Network late last year and thought they looked good.  They turned out great, but took a looooooong time to cook, and were somewhat “needy.”  It takes some fancy knife skills to make all of the required slices in the potato without slicing all the way through.  I clearly lack these skills.  Additionally, for the first 30 minutes, you’re supposed to be basting the potatoes every 5 minutes with a chicken stock and butter mixture.  Well, The Littlest Apple is “needy” too, particularly so while I was preparing this dinner, so the potatoes didn’t get all the basting called for in the recipe.  I maybe did it 2 or 3 times, but luckily, they were still plenty tasty.  Recipe below.

Strawberry Cupcakes with Strawberry Frosting:  For as long as I’ve been with my husband, he’s requested a strawberry cake with strawberry frosting for his birthday.  The box kind.  (Some of us refer to this as the Barbie/Princess cake, but it hasn’t deterred him from requesting it year after year.  He’s secure in his manhood, I suppose.)  Since I enjoy baking so much, I’m a little hesitant to use box mixes.  I guess I’m a little bit of a cake snob, but so far I’ve just played along and made the box kind for him.  Recently I’ve been on a cake/cupcake kick, and The Picky Apple specifically requested strawberry cupcakes.  This was my first attempt at strawberry cupcakes, and it definitely wasn’t successful so I won’t post the recipe.  They tasted more muffin-y than cake-y, and just weren’t what we wanted.  Therefore, the search for the perfect strawberry cake/cupcake continues.  Let me know if any of you have a good recipe.  I’ve got another one that I may post about in a few days if it turns out decent.

Last but not least, the wine.  Banfi Rosa Regale 2007.  I am not a big wine drinker normally, but I love sparkling wines, particularly those that are slightly sweet.  When I saw the display in the store with this sparkling, sweet red wine, I knew I wanted to try it.  The wine was good, but I only had one (or one and a half) champagne flutes of it (nursing mother, and all that).  It was so good that I made a note last night of exactly what it was so I could buy it again.  And then I woke up this morning.  I woke up at 5 am with a pounding headache and vomiting.  It definitely felt like a hangover, but how could a measly glass do such damage?  I haven’t had much to drink lately (pregnancy and now nursing my son), but I had two margaritas last Saturday night for Girls Night Out and no ill effects.  The tannins maybe?  I’ve never had a problem with red wine before.  Maybe I’m getting sick?  Let’s hope not.  Besides, I’m feeling better now.  Whatever it was, it was a rude awakening for the morning after Valentine’s Day.

Hasselback Potatoes

from Emeril Lagasse, via The Food Network

Ingredients:

• 2 small baking potatoes, about 3/4-pound total
  
• 2 tablespoons melted butter
  
• 1/3 cup chicken stock
  
• 1/4 teaspoon chopped fresh thyme leaves
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon freshly ground white pepper
  
• 1 1/2 tablespoons finely grated hard cheese, such as Parmesan
  
• 1 tablespoon fine dry bread crumbs  

Directions:  Preheat the oven to 425 degrees.  Peel potatoes. Cut each potato not quite through in a series of crosswise slices about 1/4-inch apart or closer so that they are still joined together at the bottom. Brush the potatoes with the melted butter and place in a small baking pan. Pour the chicken stock around the potatoes and sprinkle with the thyme leaves. Sprinkle with salt and pepper and roast until the potatoes are half cooked, 25 to 30 minutes, basting every 5 minutes with the butter-chicken stock mixture.

In a small bowl combine the grated cheese and bread crumbs and divide the mixture evenly between the tops of the 2 potatoes. Continue roasting without any further basting until the potatoes are crispy on the outside and cooked through, about 30 minutes.

*Note: Exact cooking time will depend on the size of the potatoes.

Grilled Pork Tenderloin with Roasted Raspberry Chipotle Sauce

Adapted from Fischer and Wieser recipe

1/2 cup olive oil
2 teaspoons minced fresh rosemary
1 tablespoons minced garlic
1 teaspoon sea salt
1-1/2 teaspoons freshly ground black pepper
2 (about 1 pound each) pork tenderloins, trimmed
1 (15.75 oz.) bottle Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce®

Whisk together olive oil, rosemary, minced garlic, sea salt and pepper.  Rub generously onto pork tenderloins.   Cook on grill or grill pan on each side until browned, approximately 5 minutes per side.  Transfer to baking dish, and cook at 400° for 30 minutes or until cooked through.  Heat Raspberry Chipotle Sauce in microwave or in saucepan, and serve with sliced pork tenderloin.