This is a favorite go to dinner Chef John and I like to make. I normally serve with roasted potatoes, fennel, and onion and a side salad. It is a Michael Ruhlman recipe. – ts
Chef John says: If you haven’t noticed already, I’m a big fan of all things pork. When I’m having a hard time thinking of something to make, I’ll turn to this recipe. It’s really quick and easy, probably takes about 15 min total to prepare the marinade. Also, I find it to be more rewarding to create your own marinade rather than just pouring something out of the bottle (which I have no problem doing). I’d let this marinate for at least a few hours but letting it go over night is even better.
1 pork tenderloin
salt to taste
1/2 cup olive oil
zest from two lemons
3 cloves garlic, smashed with a knife
1 shallot, thinly sliced
1/2 teaspoon coarsely cracked black pepper
1 teaspoon coarsely cracked coriander
2 tablespoons brown sugar
a bunch of fresh thyme
1/4 cup white wine
- Season the pork with plenty of kosher or sea salt.
- In a small pan combine the oil, zest, garlic, shallot, pepper, coriander, brown sugar, and 7 or 8 stems of thyme and cook it over medium high heat until the garlic and shallots are bubbling. Add the wine, bring the oil back up to heat for a few minutes, then remove the pan from the heat (it should cook for about 10 minutes in all) and allow it to cool till it’s not hot to the touch.
- Pour it over the pork, add several more stems of fresh thyme, and let it marinate a half hour (or for up to three days, refrigerated, if you’re making this ahead).
- Prepare a hot grill and cook the pork, removing the thyme stems, but keep as much of the aromats as will adhere to the pork, to medium rare.
If you’re in the Mexican mood but don’t want to go super heavy, these are the perfect solution. Start with a little Grade-A Guac, top these suckers with some Mexican Crema and accompany them with Southwestern Slaw and Freshritas. You’ve got yourself a fiesta.
2 lbs of mahi mahi, ( you can also use snapper or grouper)
1/2 cup of veg oil
2 tbsp fresh lime juice
5 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp minced garlic
pinch of salt
Valentina hot sauce (not-too-hot Mexican hot sauce)
- Preheat grill to medium high heat.
- Combine oil, lime juice, chili powder, cumin, coriander, garlic and salt. Coat the fish with the marinade.
- Grill fish about 3 minutes on each side.
- Once fish are cooked through, grill the tortillas about 15 seconds on each side to achieve light grill marks.
Chef says: “This seems like a s— load of ingredients, but its well worth it. This stuff is unbelievable.”
Well alright then. Barrett suggests you make a large batch of the paste, use a few tablespoons to make the sauce, and freeze the rest for future use (the recipe makes about 2 cups). As we learned on the food network, you can freeze portions of this in ice-cube trays and use them one-at-a-time. My inner Martha loves that time-saver crap.
2 1/2 Thai chilies
1 tbsp cumin seed
2 1/2 tbsp coriander seed
1 tbsp black pepper
1 tbsp kosher salt
1/2 cup cilantro leaves and stems
1/2 cup basil leaves
1/2 cup mint leaves
1/2 tsp turmeric (ginger-ish flavor: warm, bitter, spicy)
2 tsp of galangal, minced (citrus-pine-earthy flavor)
1 tbsp of garlic, minced
1 1/2 tbsp of lemongrass, minced, white part only
4 kaffir lime leaves, minced
1/4 cup lime juice
1/4 cup fish sauce
1/2 cup shallots, minced
1 cup peanut oil
hot coconut milk
- Place all the dried spices (chilies through salt) in a saute pan and toast over medium heat. Once toasted, grind in a spice grinder.
- Blanch and shock (meaning boil for a sec and then plunge into cold water to stop the cooking) the cilantro, basil, and mint in a salted water. Squeeze dry.
- Place all ingredients except oil in blender and puree until smooth.
- While the blender is running, slowy drizzle in oil. Season with salt and pepper.
- Mix a few tablespoons with hot coconut milk until sauce reaches desired consistency.
- Serve with mussels or scallops over risotto or use as a soup base. If you’re looking for a full recipe, swap out the red curry in this mussel recipe for this green one. Bellissimo!
The Wikipedias tell me that “vindaloo” is some sort of Indian curry dish. They also tell me that “curry” is a generic term that means a dish that usually includes turmeric, coriander and cumin. And THEN they tell me that “turmeric” is a “rhizomatous herbaceous perennial plant of the ginger family.” And to that I say WHAAAAA?
Never has a recipe managed to make me feel so dumb so fast. And so American. To be fair, I did know of curry and turmeric before The Chef gave me this recipe to post, but I couldn’t have told you a darn thing about them, so this has now gone straight to the top of my To Make List in my effort to become a little less Bond-Hopkins-from-middle-school-who-would-only-eat-chicken-fingers. Plain.
3 tablespoons of malt vinegar
1 1/2 teaspoons black peppercorns, crushed
1 1/2 teaspoons of brown sugar
8 each cardamom seeds, green
3 green chilies, seeded
salt to taste
1 1/2 pounds of monkfish ( you can also use shrimp or scallops)
4 garlic cloves, chopped
1 tablespoon of ginger, peeled and minced
2 red chilies, seeded
1/2 teaspoon mustard seeds
1/2 fenugreek seed (obviously another WHAAA?-inducing herb that you can read about here)
1 teaspoon cumin seeds
2 teaspoons of coriander seeds
1/2 teaspoons turmeric
1/2 teaspoon cinnamon, ground
1 ounce of malt vinegar
1 1/2 ounces of oil.
3/4 cup of onions, small dice
- Combine first 7 ingredients and mix well. Add fish, and marinate for 1 hour.
- Using a spice grinder or mortar and pestle, make a paste with garlic, ginger, spices and vinegar.
- Heat oil over medium heat, add onions, and cook until golden brown, 6 to 8 minutes.
- Add spice paste and cook over medium low heat, 10 minutes. If it becomes to dry, add a little water.
- Remove fish from marinade and add to pan. Cook 5 minutes over medium high heat, stirring constantly. Then add marinade to the pan.
- Add 1 cup of water. Bring to a simmer, cover, and lower heat. Cook for 30 minutes or until tender. Stir to prevent from sticking.
- Serve with Basmati Rice and Cilantro Chutney.
Chef says: “This stuff is amazing. It’s great on a fried egg sandwich, grilled fish, and even bratwursts. Maybe even on hot dogs?” To that I say a resounding YES. Nothing is bad on top of a hot dog. It’s a HOT DOG for goodness sake. And now I know what I’ll be topping mine with next time.
1 tablespoon olive oil
1/2 small red onion, small dice
2 garlic cloves, minced
salt to taste
1 red bell peppers, cored, seeded, and finely diced
2 jalapenos, seeded and diced
1 tablespoon coriander seeds, toasted
1/2 cup packed brown sugar
1/2 white wine vinegar
1/2 cup chopped cilantro
1/2 cup fresh OJ
- Heat a medium saucepan over medium low heat and add olive oil.
- Add onion, garlic, and a pinch of salt and cook until it becomes slightly softened. Add bell peppers and jalapenos and cook for 2 more minutes. Add coriander seeds and cook for another 30 seconds.
- Add the sugar and vinegar and cook., stirring, until the sugar is dissolves.
- Add the orange juice and simmer, stirring occasionally, until the liquid completely reduces, about 10 minutes.
- Remove from heat and allow relish to cool to room temperature. Season with salt and fold in cilantro. Refrigerate for up to 1 month.
The Chef broadens our horizons with a North African hot sauce. How worldly-wise!
1 teaspoon cumin seed
1/2 teaspoon coriander seed
1/2 teaspoon caraway seed
2 hot red arbol chilies, stems removed
2 garlic cloves
1/2 teaspoon salt
1 red bell pepper, roasted and chopped
1 tablespoon olive oil
- Toast spices in a dry skillet over low heat. Then grind seeds fine with chile.
- Puree mixture with garlic, roasted red bell pepper, and salt.
- Light it up. Not literally. Light up your taste buds. Damn y’all are slow.