Monday, September 26, 2011

Tomatillo Salsa

I absolutely love this salsa. I could eat it by the bucket, my husband, too. This recipe is courtesy of Sara Moulton and can be found in her Everyday Family Dinners cookbook. I would double or triple this recipe because you're going to love it.

2 large tomatillos (about 6 to 7 ounces)
2 medium scallions
1 small jalapeno chile
1/4 cup firmly packed cilantro leaves and stems
2 Tbsps vegetable oil
2 tsps fresh lime juice
2 dmall garlic cloves
1/4 tsp Kosher salt
Freshly ground black pepper

Remove the papery husk, rinse and thickly slice tomatillos (about 1 and 1/2 cups). Trim and thickly slice the white and light green parts of the scallion (about 1/4 cup) and coarsely chop the jalepeno (about 2 tsps). Transfer the tomatillos, scallions, jalapeno, and cilantro to a food processor fitted with the chopping blade. Add the vegetable oil and lime juice and press in the garlic (about 2 tsps).

Pulse until the mixture is finely chopped. Add the salt and pepper to taste. Trasfer to a bowl; cover and refrigerate until ready to use.

Spice-Rubbed Pork With Quinoa

I love pork tenderloin. It is lean, tender and very forgiving if you overcook it. Here is another recipe from Food Network Magazine.

Ingredients
2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
2 teaspoons ground cumin
Kosher salt
2 pork tenderloins (1 3/4 pounds total), halved crosswise
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 cup quinoa, rinsed
1 1/2 cups frozen corn, thawed
2 scallions, thinly sliced
Freshly ground pepper
Jarred salsa verde, for serving, or you can make your own tomatillo salsa (optional)

Directions
Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste. (If you're using a packaged quinoa, follow the directions on the bag.)

Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired.

Glazed Salmon

This recipe is courtesy of Food Network Magazine.

Ingredients
4 tablespoons extra-virgin olive oil, plus more for the pan
2 tablespoons honey or agave nectar
1 tablespoon dijon mustard
2 tablespoons fresh lime juice, plus lime wedges for serving
4 6-ounce center-cut salmon fillets (about 1 1/2 inches thick)
Kosher salt and freshly ground pepper

Directions
Preheat the broiler. Lightly oil the broiler pan.

Whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the broiler pan and season with salt and pepper. Broil until the salmon is golden brown and just cooked through 5 to 7 minutes (mine was more like 9 or 10 minutes).

Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.