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Category Archives: Dinner
Roasted Pork Tenderloin with Corn/Poblano “Succotash” and Stuffed Peppers
- 1.5-2 Lb. Pork Tenderloin
- Half a bag frozen corn kernels (if this were summer, I’d say corn on the cob, but not in season)
- 2 roasted poblano peppers, diced
- Bag of mini sweet peppers (pictured below)
- Goat cheese
Pork tender: You can always buy those pork tenderloins that are already seasoned, but be careful—some of them have some sketchy shit added, so you really are better off just seasoning a plain one yourself. I think most meat is perfect with just some garlic salt and pepper, but if you like different seasonings/rubs, go for it. It’s your funeral. Heat your oven to 425. While it is heating, sear your pork on all sides in a pan that can be transferred to the oven. Once it has been seared, transfer to the oven. After 10 minutes, check the temperature… USDA says pork should be cooked to 145, but I take it out at 135 (sometimes lower if I feel fat and want to attempt food poisoning for a nice 5lb loss). Let it sit for 10 minutes. Cut into the center…if it’s too pink for you, then stick it back in the oven.
For the “succotash”: Roast and peel/chop 2 poblano peppers. To do this, roast them over an open flame and then let them sweat in a ziplock for about 2 minutes. Heat a cast iron skillet over medium low heat and add a tsp. of coconut oil. If you do a higher heat, then just use olive oil. Add the corn and get some good color on it for about 3 mins, then add the poblanos. My poblanos were super hot, so I added in a squeeze of lime and some cotija cheese at the end.
For the peppers: Toss the peppers in a little bit of olive oil and salt peppers. Get a pan scorching hot (where it almost smokes) and add in the peppers. We are looking to get that dark color on them, and bring out the flavor. Cook for about 5 minutes, then transfer to a separate plate to cool. While they are cooling, check your fridge and see if you have any herbs. Pretty much anything works—I used chives. Chop up whatever herb you have, and mix it with the goat cheese. If you have a piping bag, use that to stuff the peppers. If you are a kitchen cheapass, and refuse to pay 3$ for a piping bag, the just use a small spoon. Pipe the cheese into the peppers and serve. If you manage to F this up, then you are hopeless, and probably can’t read. No offense or anything.
Cold Weather blows, this soup does not
Damn. It got real cold real quick. I’m used to Dallas weather, where 65 is considered freezing in November. Here in good ole’ west TX, it went from 80 degrees on Sunday to 30 yesterday. Baby girl does not like cold weather, so I did what any normal cook would do: put on my comfiest hoodie and made soup. But realllly good soup. Not that shit you people eat from a can. I made rosemary/thyme white bean soup with caramelized shallots and garlic. It is creamy without any cream, and makes a huge bowl—it’s one of those soups that’s even better the next day.
- 1 bag of navy beans.
- 1 box low sodium chicken broth
- 4 cloves of garlic
- 1 shallot
- Bunch of rosemary and thyme
- Chili infused olive oil
Soak your beans overnight in cold water—fill a bowl up about 2” over the beans. They will suck up all that water. Thinly slice garlic and shallots and caramelize in the bottom of a heavy pan. Add in chicken broth and beans and add herbs and bring to a boil. Boil it for about 5 minutes, then cover and leave on low for an hour. Transfer to a blender or use an immersion blender to make it creamy. Easy Peasy. If you need more direction on how to do all that stuff (dumbo), then here is a similar recipe written by someone with a little more patience than me. http://www.foodnetwork.com/recipes/ina-garten/rosemary-white-bean-soup-recipe/index.html
On an unrelated note, there are only 41 more days til the best day of the year. Merry Merry.
Poblano Salsa and Pasta Cialis. Uhh, I mean Salad
I am literally sitting in front of the TV with my laptop trying not to throw up. Is there anything worse beside male hormone commercials? I’m currently watching a commercial for Axiron (the sick ass testosterone loaded deodorant for men), and grossed out by them filming a dad taking his daughter to college. Like how sicked out would you be if your pops got a boner while he was unloading your freshman year wardrobe. BARF. Side note—Cialis totally has it wrong—if you took an ED pill, wouldn’t you be in the same bathtub as your significant other? I guess old people do it differently? I’m confused.
ANYWAYS. I sat down to give y’all two super easy recipes that I made today. I a bunch of veggies in the fridge that won’t be good after the weekend, and we have a bday party tomorrow, so I’m donesky with cooking for the week after tonight. The things I have are….
- Avocado
- Grape tomatoes
- Cilantro
- Basil
- Arugula
- Garlic
- Mozzarella-block not shreds
- Poblanos
- Jalapeños (from my garden that I picked b/c they were ripe)
- Red bell peppers (also from my garden)
So, we are making a pasta salad that actually gets better after a day, and a roasted poblano avocado salsa.
For the pasta, get a big bowl and put about ¼ cup of olive oil at the bottom, as well as 1 cup of black olives with some of the juice. I don’t like olives very much, but the olives in this give a ton of flavor and are easy to avoid. Add in 3 cloves of minced garlic, sliced grape tomatoes, chopped basil and chopped arugula. Cube up some mozzarella cheese-cut it yourself, don’t use shreds—it makes a difference. Add in whatever cooked pasta you want. For this one, I used quinoa pasta because I’ve had it in my pantry for a while. It tastes fine, but really the best is just good ole’ fashioned white penne. Salt and pepper to taste. I make this at night, and then serve with salad or sandys for lunch the next day.
For the roasted poblano salsa but the following in your blender—3 jalapeños (2 without seeds, 1 with seeds), juice of 1 lime, 3 cloves garlic, ¼ cup chopped green onion, 2 avocados, and 3 roasted poblanos. Add a generous amount of salt. I would start with about 2 tbs of olive oil and ¼ cup of water as well. Blend it all together. If you want it thinner, add water and blend until you have the consistency you want.
That’s it for tonight. And now the Erectile Dysfunction commercial with the grown man wearing a baseball jersey is on. Here’s a hint, buddy. Stop dressing like a little leaguer and maybe your wife will take off her mock turtleneck. I just don’t understand old people.