{"id":551,"date":"2009-10-03T08:09:56","date_gmt":"2009-10-03T14:09:56","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/?p=551"},"modified":"2009-10-03T08:09:56","modified_gmt":"2009-10-03T14:09:56","slug":"indian-spiced-pork-skewers-and-baked-acorn-squash","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2009\/10\/03\/indian-spiced-pork-skewers-and-baked-acorn-squash\/","title":{"rendered":"Indian Spiced Pork Skewers and Baked Acorn Squash"},"content":{"rendered":"<p>Somehow The Picky Apple wound up trying Indian food long before I did, which is quite the anomaly, given that he&#8217;s <em>The Picky<\/em> Apple.\u00c2\u00a0 Based on his positive reviews, I&#8217;ve experimented with several Indian food recipes in the last couple of months, including Chicken Tikka Masala and Naan, and thus far, I&#8217;ve enjoyed all of it.\u00c2\u00a0 We tried these Indian Spiced Pork Skewers recently and absolutely loved them!\u00c2\u00a0 I thought I was playing it safe by only cooking one pork tenderloin, but we were both wishing we had more leftovers since it was so yummy!\u00c2\u00a0 This recipe will definitely be making regular appearances on my weekly menus.\u00c2\u00a0 This time I served with Basmati rice and Baked Acorn Squash (recipe below).<\/p>\n<p>I cooked Basmati rice for the first time recently, and I am absolutely in love with this rice.\u00c2\u00a0 As much as it is possible to love rice anyway.\u00c2\u00a0 It is so much better than any other rice I&#8217;ve cooked&#8230;fluffier, less sticky, tastier.\u00c2\u00a0 This is the only kind of rice I&#8217;ll be using from now on!\u00c2\u00a0 (And there is brown Basmati, too!)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-556\" title=\"Indian Spiced Pork Skewers\" src=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2009\/10\/Indian-Spiced-Pork-Skewers.jpg\" alt=\"Indian Spiced Pork Skewers\" width=\"557\" height=\"371\" srcset=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2009\/10\/Indian-Spiced-Pork-Skewers.jpg 557w, https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2009\/10\/Indian-Spiced-Pork-Skewers-300x199.jpg 300w\" sizes=\"auto, (max-width: 557px) 100vw, 557px\" \/><\/p>\n<h4>Indian Spiced Pork Skewers<\/h4>\n<p>from <a href=\"http:\/\/www.ourbestbites.com\/2009\/08\/indian-spiced-pork-skewers.html\">Our Best Bites<\/a><\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 1\/2-2lbs pork tenderloin or sirloin pork roast<\/li>\n<li>2 red bell peppers<\/li>\n<li>1 large onion<\/li>\n<li>1 T pressed garlic (or minced)<\/li>\n<li>1 T curry powder<\/li>\n<li>1 1\/2 t kosher salt <span style=\"font-size: 85%;\">(much less if you&#8217;re using table salt, but you shouldn&#8217;t be using table salt!)<\/span><\/li>\n<li>1\/2 T cumin<\/li>\n<li>1\/2 T coriander<\/li>\n<li>1\/8 t cayenne pepper<\/li>\n<li>1\/4 C fresh lemon juice<\/li>\n<li>3 T extra virgin olive oil<\/li>\n<li>1 T water<\/li>\n<\/ul>\n<p>Cut your pork into 1 1\/2&#8243; chunks and place in a zip-lock bag. Prepare peppers and onions by chopping into squares as well and then store in the fridge.\u00c2\u00a0 Press garlic into a small bowl.\u00c2\u00a0 Mix the garlic and salt in a small bowl with the cumin, curry, and coriander and cayenne.\u00c2\u00a0 Add fresh lemon juice (not bottled!) and olive oil and stir it all up.\u00c2\u00a0 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).\u00c2\u00a0 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.\u00c2\u00a0 Grill on a preheated med heat grill for about 10 minutes total. Rotate them often to avoid burning. If you&#8217;ve cut your pork chunks an inch or smaller, they&#8217;ll be done pretty fast. Don&#8217;t overcook!\u00c2\u00a0 Pile them on a platter and serve hot.<\/p>\n<h4>Baked Acorn Squash<\/h4>\n<p>This was also my first time cooking (and tasting) Acorn Squash.\u00c2\u00a0 I saw them at the Farmers&#8217; Market last weekend, sitting next to the Butternut Squash (one of my favorites), and decided to try something new for a change.\u00c2\u00a0 They just looked so beautiful!\u00c2\u00a0 I used a simple baking method, and overall, I thought it was pretty good.\u00c2\u00a0 I&#8217;m not sure The Picky Apple cared for it that much, but I think it could be really great with a little experimenting.\u00c2\u00a0 Maybe some bacon?<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-566\" title=\"Baked Acorn Squash\" src=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2009\/10\/Baked-Acorn-Squash1.jpg\" alt=\"Baked Acorn Squash\" width=\"557\" height=\"371\" srcset=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2009\/10\/Baked-Acorn-Squash1.jpg 557w, https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2009\/10\/Baked-Acorn-Squash1-300x199.jpg 300w\" sizes=\"auto, (max-width: 557px) 100vw, 557px\" \/><\/p>\n<p>from <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Baked-Acorn-Squash-101446\">Epicurious<\/a><\/p>\n<p>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\u00c2\u00b0F for one hour.<\/p>\n<div class=\"linkwithin_hook\" id=\"https:\/\/www.thepickyapple.com\/blog\/2009\/10\/03\/indian-spiced-pork-skewers-and-baked-acorn-squash\/\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Somehow The Picky Apple wound up trying Indian food long before I did, which is quite the anomaly, given that he&#8217;s The Picky Apple.\u00c2\u00a0 Based on his positive reviews, I&#8217;ve experimented with several Indian food recipes in the last couple of months, including Chicken Tikka Masala and Naan, and thus far, I&#8217;ve enjoyed all of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,10,48],"tags":[],"class_list":["post-551","post","type-post","status-publish","format-standard","hentry","category-main-dish","category-pork","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/551","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=551"}],"version-history":[{"count":16,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/551\/revisions"}],"predecessor-version":[{"id":570,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/551\/revisions\/570"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=551"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}