Monday, February 11, 2013

Asian Red Roast Pork

I wish I had taken a photo of this one.  Although I am not sure what you get through your eyes would do what you're going to taste justice...this is a GREAT recipe and well worth hitting the Asian section of your grocery store to stock up on these ingredients.  Because I bet it would be great on chicken also.

Asian Red Roast Pork
Serves 4. (Or 2 hungry people at our house.)

2 tablespoons honey
2 tablespoons light soy sauce
2 teaspoons dark soy sauce
3 tablespoons hoisin sauce
1/2 teaspoon Chinese five spice powder
1 1/2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 pound pork tenderloin

Mix the first 7 ingredients in a bowl.  Add the pork tenderloin and turn until well-coated.  Cover and marinate overnight, turning occasionally.

Line a baking dish with foil and place tenderloin on a rack. (Reserve marinade.)  Place in a pre-heated 400 degree oven and roast until internal temperature reaches 145 degrees, around 25 minutes. Remove from the oven, place on cutting board and tent loosely with foil. Let rest for 10 minutes or so.

Meanwhile, place the marinade in a small sauce pan and simmer over medium-low heat until reduced by about half.

Slice the pork thinly and serve drizzled with the sauce.  It's great over steamed rice garnished with scallion greens.  Or put on a bun that you have bought frozen at the Asian market.  Drizzle with the sauce and throw on a couple thin slices of pickled cucumber.


Sunday, February 10, 2013

Brussels Sprouts with Parmesan Breadcrumbs

I was feeling nutritiously righteous last night.  No steak, no pizza, no Saturday night Italian take-out.  And, even more dramatically, no martinis.

Instead, I grabbed some Brussels sprouts that we got last weekend in our produce share, pulled out this wonderful cookbook and started to plot.

No, I said I was feeling righteous.  That doesn't mean here's the recipe I concocted from one in the book that flash-fries the sprouts before topping them with seasoned breadcrumbs for a final blast of deliciousness.

Brussels Sprouts with Parmesan Breadcrumbs
Serves 2 as a main course, maybe 4 as a side.

1/2 pound (about 2 cups) Brussels sprouts
1/2 cup olive oil
1 cup seasoned dry breadcrumbs
1/4 freshly grated Parmesan cheese
2 tablespoons oil

In a sauce pan, bring 2 cups salted water to a boil.  Add the Brussels sprouts (cut an x in the base to help the cooking along) and cook until bright green and tender-crisp, 7-9 minutes.  Drain and briefly rinse under cold water to stop the cooking.

Heat the 1/3 cup oil over medium-high heat in a skillet.  Add the Brussels sprouts and cook, stirring occasionally, until they begin to brown, about 10 minutes.  Remove with a slotted spoon and place in a small gratin or baking dish covering loosely to keep warm.

Meanwhile, combine the breadcrumbs, Parmesan and 2 table spoons olive oil in a small bowl and stir to combine.  Place in a dry skillet over medium-low hat until toasted, stirring frequently, 3-5 minutes.

Sprinkle the toasted breadcrumbs over the sprouts and serve immediately.