Monthly Archives: April 2013

Pork and Lamb

Asian Pork Tacos

Asian Pork Tacos

Two Pork Tenderloins (They Are Usually Sold In Packages Of Two)
A Tablespoon Of Honey
A Tablespoon Of Hoisin Sauce
A Tablespoon Of Sriracha Sauce
A Tablespoon Of Chinese Five Spice
A Tablespoon Of Light Brown Sugar
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Red Cayenne Pepper
A Tablespoon Of Canola Oil
Flour Tortillas
Shredded Carrot
Shredded Celery
Chopped Scallions

Combine the canola oil, the red cayenne pepper, the sea salt, the light brown sugar, the Chinese five spice, the Sriracha sauce, the hoisin sauce and the honey in a bowl. Whisk together to form a paste. Taste and add more sea salt and/or red cayenne pepper, as desired. Brush the pork tenderloins with this mixture. Allow the meat to marinate for at least an hour.

Preheat the oven to 375 degrees. Place the pork tenderloins on a baking sheet. Roast the pork for 35 minutes in the preheated oven.

Let the meat sit out a room temperature for ten minutes. Slice the pork thinly. Serve with the tortillas. Top with shredded carrot, shredded celery, and chopped scallions.

Vegetables

Mexican Style Vegetarian Egg Rolls

Mexican Style Vegetarian Egg Rolls

Six Egg Roll Wrappers
12 Ounces Of Frozen Chopped Spinach (Thawed With As Much Water Squeezed Out As Possible)
1/2 Cup Of Thawed Frozen Sweet Corn
1/2 Cup Of Black Beans
1/2 Cup Of Shredded Cheddar Cheese
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Jalapeno Pepper
A Tablespoon Of Finely Chopped Scallion
A Teaspoon Of Cumin
A Teaspoon Of Red Cayenne Pepper
Two Teaspoons Of Chili Powder
A Teaspoon Of Sea Salt
Canola Oil

Preheat the oven to 400 degrees.

Combine all of the ingredients except the egg roll wrappers in a bowl. Mix well.

Place an egg roll wrapper on a clean, dry surface in a diamond pattern. Place a sixth of the vegetable filling into the middle. Fold the top of the wrapper over the filling and tuck it in. Fold in the sides and tuck them in. Moisten the bottom tip with warm water and fold that over the top. Place the filled egg roll (bottom tip down) on a greased baking sheet. Repeat until all of the wrappers have been filled. Brush the egg rolls with canola oil.

Bake in the preheated oven for 15 minutes or until the egg rolls are golden brown. Serve with salsa and sour cream.

Poultry

Beer Chili

Beer Chili

12 Ounces Of Porter Ale
Two Pounds Of Ground Chicken
A Chopped Jalapeno Pepper
A Chopped Green Bell Pepper
Two Minced Garlic Cloves
A Cup Of Chopped Spanish Onion
A Cup Of Tomato Sauce
A Cup Of Thawed Frozen Sweet Corn
15 Ounces Of Black Beans
15 Ounces Of Red Kidney Beans
1/4 Cup Of Chili Powder
A Tablespoon Of Ground Cumin
A Teaspoon Of Ground Red Cayenne Pepper
A Teaspoon Of Ground Cinnamon
A Tablespoon Of Sea Salt
1/2 Teaspoon Of Dried Oregano
1/2 Teaspoon Of Ground Black Pepper
A Tablespoon Of Canola Oil

Add the canola oil and the chicken to a large pot with a lid. Brown the meat on medium high heat. Stir with a wooden spoon. Using the spoon, break up the ground meat into small pieces. Once the meat is browned, add the rest of the ingredients. Stir well. When the mixture begins to boil, turn the heat down to low. Simmer the chili on low heat while partially covered for two hours stirring occasionally. Taste and add more sea salt and/or pepper, if desired. Serve with shredded cheddar cheese and sour cream.