My non-pork tenderloin-eating son gobbled up these bites of meat! The sauce and seasoning were absolutely delicious.
This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. I doubled the recipe to use two pork tenderloin. We ate it with Basmati rice and green salad. Fabulous.
Yield: Serves 6
- 1 T ground coriander
- 1 T ground cumin
- 1 T smoked paprika
- 2 tsp coarse salt
- 2 tsp freshly ground black pepper
- 2 one-pound pork tenderloin, trimmed and cut into 1 1/2-inch pieces
- 2 T lemon juice, plus lemon wedges for serving
- 2 T honey
- 3 large garlic cloves, finely grated
- 2-3 T extra-virgin olive oil, divided
- 1-2 T chopped fresh oregano
- In a medium bowl, combine the coriander, cumin, paprika, salt and pepper.
- Add the pork and toss to coat evenly, massaging the spiced into he meat until no dry rub remains.
- Let the meat sit at room temperature for at least 30 minutes and up to 1 hour.
- Meanwhile, in another small bowl, combine the lemon juice, honey, and garlic. Set aside.
- In a large skillet (I used a 14-inch skillet) over medium-high, heat 2 T of the oil until just smoking. Add the meat in a single layer and cook without moving until deeply browned on one side, about 3 minutes.
- Using tongs, flip the pork and cook, turning occasionally, until cooked through and browned all over, another 2 to 3 minutes, or until the internal temperature is 140 degrees.
- Off the heat, pour the lemon juice-garlic mixture over the meat and toss to evenly coat, then transfer to a serving dish. (I tossed the sauce with the meat in my serving dish.)
- Sprinkle the oregano over the pork and drizzle with the remaining 1 T of oil, if desired. (I omitted the additional oil.)
- Serve with lemon wedges.
Posted in Pork, Quick, Recipes
Tags: coriander, dinner, fast, honey, lemon, Milk Street, oregano, pinchos morunos, pork tenderloin, quick, smoked paprika, Spanish
I have several recipes to share from Christopher Kimball’s wonderful book, Milk Street.
This recipe used several genius techniques. The first was using a French technique, panade, which incorporates a bread and dairy paste into meat to bind it together and keep it moist during cooking. These meatballs were incredibly tender as a result. The author also uses the microwave to infuse oil with shallots, garlic, and spices- genius!
This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. I used ground turkey instead of ground beef and substituted Greek yogurt for whole milk plain yogurt. I really loaded the pita bread halves with meatballs, sauce, and toppings making them essentially knife and fork “sandwiches.” These meatballs would also be wonderful served over rice with a green salad. Delicious!
Yield: Serves 4 to 6 with 1 1/2 cups sauce
For the Meatballs:
- 3 T extra-virgin olive oil, divided
- 1 medium shallot, finely chopped
- 1 garlic clove, grated
- 1/2 tsp ground cumin
- 1/2 tsp cinnamon
- 1/2 tsp dried oregano
- one 8-inch pita bread, torn into small pieces (about 3 ounces)
- 1/4 cup plain whole-milk yogurt (I used Greek yogurt)
- 1/4 cup water
- 1 cup packed fresh mint leaves (1 ounce), finely chopped
- 1 1/4 to 1 1/2 pounds ground turkey or beef
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
For the Lime-Yogurt Sauce:
- 1 cup plain whole-milk yogurt (I used Greek yogurt)
- 3 T tahini
- 3 T lime juice
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 2 to 3 pita bread rounds, halved
- tomato slices
- cucumber slices
- red onion slices
- fresh mint or parsley leaves
- lime-yogurt sauce
To Make the Meatballs:
- In a small bowl, stir together 2 T of the oil, the shallot, garlic, cumin, cinnamon, and oregano. Microwave until fragrant, about 30 seconds, then set aside to cool.
- In a large bowl, combine the pita bread, yogurt, and water. Use your hands to mash the mixture to a smooth paste. Add the reserved oil mixture, the minute, ground meat, salt and pepper. User your hands to thoroughly mix.
- Divide the mixture into 12 portions, then use your hands to roll each into a smooth ball. Refrigerate for 15 minutes.
- In a 12 or 14-inch skillet, heat the remaining tablespoon of oil over medium to medium-high heat until just beginning to smoke. Add half of the meatballs, and, using a spatula press them into 1/2-inch thick patties.
- Cook over medium, adjusting the heat as necessary, until the meatballs are well browned on both sides and register 140 degrees F at the center, about 4 min on the first side and 2 minutes after flipping.
- Transfer to a platter and tent with foil. Repeat with the remaining meatballs.
To Make the Sauce:
- Whisk together all ingredients until smooth.
- Fill half of a pita bread pocket with 2-3 meatballs.
- Top with sliced tomatoes, sliced cucumbers, red onion, herbs, and sauce, as desired.
Posted in Chicken (Poultry), Quick, Recipes
Tags: dinner, Greek yogurt, ground beef, ground turkey, kofta, meatballs, Middle Eastern, Milk Street, mint, Panade, pita, sandwich, sauce, Turkish
I used to be able to bribe my husband to eat a frittata for dinner by serving it with roasted potatoes… unfortunately, that bribe has worn thin. A frittata topped with burrata was an easy sell! 🙂 This dish could be served for any meal of the day.
This recipe was adapted from The New York Times, contributed by David Tanis. The burrata brought it to the next level. Next time, I would make half of the pesto. We ate it with roasted potatoes and green salad. Nice.
Yield: 4 to 6 servings
- 1 pound (1 small bunch) medium asparagus, tough bottoms removed
- ½ cup extra-virgin olive oil
- 1 cup basil leaves, plus a few small basil leaves for garnish
- 1 cup flat-leaf parsley leaves
- coarse salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 8 large eggs, lightly beaten
- ¼ cup grated Parmesan cheese
- 1-2 balls of fresh burrata, about 1/2 pound total, at room temperature
- Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
- In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
- Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
- Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
- Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
- Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata.
- Cut frittata into wedges and serve directly from pan, garnished with basil leaves.
I’m sharing my burrata frittata at Angie’s Fiesta Friday #227 this week, co-hosted by Lizet @Chipa by the Dozen and Jhuls @The Not so Creative Cook. Enjoy!
One Year Ago: Three Cheese Crepe Manicotti
Two Years Ago: Buckwheat Crepes with Asparagus, Gruyère & Prosciutto
Three Years Ago: Asparagus with Fava Beans & Toasted Almonds and Seared Scallop Bites
Four Years Ago: Gnocchi with Bacon & Tomatoes
Five Years Ago: Vidalia Onion Tart and Spicy Roasted Shrimp & Broccoli Rabe
Posted in Quiches & Tarts, Quick, Recipes, Vegetarian
Tags: asparagus, basil, brunch, burrata, cast iron skillet, cheese, dinner, eggs, Fiesta Friday, frittata, Italian, lunch, parmesan, Parmigiano Reggiano, parsley, pesto, quiche, vegetarian
I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.
I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!
One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree
Two Years Ago: North African Meatballs
Four Years Ago:
Five Years Ago:
Posted in Chicken (Poultry), Recipes, Sauces
Tags: acorn squash, adobo, boneless skinless chicken thighs, chicken, chipotle, cilantro, cinco de mayo, cumin, dinner, Fiesta Friday, jalapeño, limes, Mexican, roasted, salsa, salsa verde, sauce, scallions, sheet pan, tomatillos, verde, Vitamix
I love springtime pasta dishes loaded with vegetables. This version was creamy, rich, and absolutely delicious. Chopping the asparagus so that it could be completely incorporated throughout the pasta was genius.
This recipe was adapted from Ruth Rogers of River Café London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant cookbook, via Food 52. I modified the proportions to use one pound of pasta. I also left the asparagus tips intact. Amazing!
Yield: Serves 6 to 8
- 2 1/4 pounds thin asparagus spears
- 6 garlic cloves, peeled
- 6 tablespoons chopped mixed fresh herbs (basil, mint, parsley, oregano)
- 3/4 cup (12 tablespoons) heavy cream
- 3 tablespoons olive oil
- 6 tablespoons unsalted butter
- coarse salt and freshly ground black pepper, to taste
- 14 to 16 ounces taglierini, tagliatelle, or pappardelle pasta
- 5 to 6 ounces Parmigiano Reggiano cheese, freshly grated
- Trim or snap off the tough ends from the asparagus spears. Cut into 1-inch pieces; reserve tips in a separate bowl.
- Finely chop the 1-inch pieces of asparagus all together with 2 of the garlic cloves and the herbs in a food processor. (I chopped the garlic and herbs first and then added the asparagus.)
- Bring the cream to a boil in a saucepan with the remaining 4 whole garlic cloves and simmer until the cloves are soft. Remove from the heat; discard the garlic.
- Heat the olive oil and butter in a separate large pan and sauté half of the chopped asparagus for 5 minutes, stirring. (I used a 14-inch skillet.)
- Add the rest of the chopped asparagus-herb mixture and the reserved asparagus tips, followed by the flavored cream. Bring to the boil, then reduce the heat and simmer until the cream begins to thicken, about 6 minutes. Season to taste. Remove from the heat and keep warm.
- Cook the pasta in a generous amount of boiling salted water, then drain thoroughly.
- Add to the sauce along with about half of the Parmesan and toss together.
- Serve with the remaining Parmesan.
Two Years Ago: Linguine with Asparagus & Egg
Three Years Ago: Rigatoni with Lemon-Chile Pesto & Grated Egg
Four Years Ago: Ricotta Gnocchi with Asparagus, Peas, & Mushrooms
Five Years Ago: Baked Shells with Cauliflower & Taleggio
Posted in Pasta, Recipes, Vegetarian
Tags: asparagus, basil, cream, dinner, herbs, mint, oregano, pappardelle, parmesan, Parmigiano Reggiano, parsley, pasta, River Cafe, spring, tagliatelle, vegetarian
My food blog friend Sally @Bewitching Kitchen inspired me to make this lighter version of classic eggplant parmigiana. The eggplant is breaded but oven-baked instead of fried. It was quite delicious. 🙂
I served the cheesy eggplant over pasta with sauce, per my husband’s request, but it really wasn’t necessary. We ate it with spicy and garlicky sautéed broccoli rabe and roasted asparagus on the side. I used my new favorite jarred sauce, Trader Joe’s Italian Marinara Sauce with Barolo Wine, as a shortcut. This recipe was adapted from The Kitchen, contributed by Jeff Mauro, via Bewitching Kitchen.com. Great!
Yield: Serves 4 to 6
- 1 medium to large eggplant
- 2 eggs, beaten with a teaspoon of water
- coarse salt and freshly ground black pepper
- 1/2 cup Panko breadcrumbs
- 1/4 cup grated Parmigiano Reggiano cheese
- 2 tablespoons extra virgin olive oil
- 24 ounces jarred tomato sauce (I used Trader Joe’s Marinara Sauce with Barolo Wine)
- slices of fresh mozzarella cheese (about 1 pound)
- 1/2 pound of prepared pasta, for serving, as desired (I used Capunti pasta)
- Heat a rimmed baking sheet – empty – in a very hot oven, 450 F to 500 F, preferably on convection.
- While the baking sheet is heating, peel the eggplant, cut crosswise in 1/2 inch slices. Place on a wire rack over a rimmed baking sheet. Set aside.
- Put the eggs, water, salt and pepper in a small bowl and whisk to combine.
- Mix the breadcrumbs and Parmigiano Reggiano cheese in another bowl next to it.
- Dip each eggplant slice into the egg wash, but allow just one side to get wet with the mixture.
- Next, dip it in the breadcrumb mixture, pressing to coat, and carefully place on a rack with the crumb side up.
- Make sure you have the tomato sauce warmed up and ready to go, and the cheese slices also nearby.
- Remove the hot baking sheet from the oven and drizzle the olive oil to coat the hot surface.
- Working quickly, add the eggplant slices with the crumb-coated side down. It will stick to the oil and start to get pretty hot right away.
- Add the tomato sauce on top, cover with cheese, and place in the oven, reducing the temperature to 375 F, preferably on convection.
- Cook for 20 to 25+ minutes. When the cheese is starting to get golden brown at the edges, the eggplant will be done. (Additional sauce can be added on top of the cheese halfway through the cooking process, if desired.)
- Serve immediately with your favorite side dish.
Two Years Ago: Oaxacan Pork Picadillo Tacos
Three Years Ago:
Four Years Ago:
Five Years Ago:
Posted in About thebrookcook, Recipes, Vegetarian
Tags: baked, cheese, dinner, eggplant, eggplant parm, eggplant parmesan, fresh mozzarella, Italian, light, marinara, mozzarella, oven baked, panko, parmesan, Parmigiano Reggiano, sheet pan, vegetarian
I have another wonderful Indian dish to share. I first spotted this mouth-watering dish on Safari of the Mind– the site of my like-minded blog friend, Loretta. I had to make it. 🙂
I doubled the amount of chicken in the original recipe -thinking it would be the highlight- but I was obsessed with the rice! I didn’t cut the chicken into pieces, but may opt to next time. I used 1 tablespoon of prepared Garam Masala powder but included the ingredients to prepare it below- I do think it would be even more delicious if it was prepared with the fresh spice blend. I also omitted the water in the marinade and the mint in the tempering. I baked the biryani rather than cooking it on the stove.
The recipe was adapted from Yummefy.com, via Loretta @Safari of the Mind. We ate it sautéed greens with garlic and cumin. Yum!
Yield: Serves 8 to 10
For the Marinade:
- 2 cups plain yogurt (I used Greek yogurt)
- 1/2 large yellow onion, very finely chopped (about 150 grams)
- 5 large garlic cloves, very finely chopped (about 1 T)
- 2-inch piece ginger root, very finely chopped (about 2 T)
- 4 to 8 green chillies, fresh, chopped, de-seeded and minced, to taste (I used jalapeños)
- 2 tsp turmeric powder
- 1/4 cup fresh lime juice, from 1 large lime
- 1/2 cup fresh cilantro, chopped
- 2 tsp coarse salt, or to taste
- 8 to 10 boneless skinless chicken thighs, cut into 1 1/2 in pieces, if desired
For the Masala Powder:
- 4 cloves
- 1 piece cinnamon, 1 inch
- 4 green cardamom pods
- 6 black peppercorns
- 1 teaspoon black cumin seeds
For the Rice:
- 2 cups basmati rice, or any other long-grain rice
- 4 cloves
- 6 green cardamom pods
- 1 piece cinnamon
- 1 bay leaf
- 1 teaspoon coarse salt, or to taste
- 4 tsp plus 1 T ghee, divided
- 2 T vegetable oil (I used canola oil)
- 3 large yellow onions, sliced
- 1 T vegetable oil
- 1/2 teaspoon saffron threads, soaked in 1/4 cup warm milk for 30 minutes
- 14 fresh mint leaves, for garnish, as desired
- 1 tablespoon chopped cilantro leaves, plus more for garnish, as desired
- 1 tablespoon slivered almonds, blanched and toasted
- Place yogurt in a large bowl and whisk, using a fork until smooth. Add onion, garlic, ginger, and chilies to a bowl and combine with yogurt, turmeric, lime juice, coriander leaves and salt.
- Place masala powder ingredients in an electric grinder and process to a fine powder. Add to yogurt mixture.
- Add chicken and massage with your hands for the marinade to coat and penetrate the chicken. Marinate, covered for 2 to 6 hours in the refrigerator.
- Wash rice at least 3 times until the water runs clear. Soak rice in water to cover by at least 1 inch for 15 minutes. Drain.
- Place a large pan on high heat and pour in 2 liters (8 cups) water. (I used a 4 quart pan.) Bring to a boil and then add drained rice, stirring gently. Toss in cloves, green cardamom pods, cinnamon, bay leaf and salt. Stir to mix, then cover with a lid. Simmer for 5 minutes on low heat or until half-cooked. Drain the rice. Set aside and allow to cool.
- Heat 4 teaspoons ghee and tablespoons oil in a pan and fry the sliced onions till caramelized and crisp. Set aside.
- Preheat the oven to 400 degrees. (200 degrees C)
- Drizzle 1 tablespoon of oil onto the bottom of a heavy saucepan and place the marinated chicken at the bottom, spreading it out in one layer. (I used a large enameled cast iron pan.)
- Spoon half the rice in a layer over the chicken. Drizzle 2 tablespoons saffron milk, 1/2 tablespoon ghee, and 1/2 tablespoon coriander leaves over the layered rice. Top with 1/2 the onions.
- Repeat one more layer with the remaining rice, saffron milk, ghee, coriander leaves, and onions.
- Cover the dish tightly with aluminum foil and then with a fitted lid.
- Place biryani in the preheated oven for 30-45 minutes, or until chicken is 165 degrees. Remove from the oven. Let the biryani rest, covered for 10 minutes. (Because the chicken pieces were whole, I baked it for 45 minutes.)
- Remove lid and foil, and garnish with mint and/or cilantro leaves and slivered almonds, as desired. Serve hot.
One Year Ago: Green Curry Pork Tenderloin
Three Years Ago: Jerk Chicken with Spicy Pineapple Sauce & West Indies Roti
Four Years Ago: Indian-Spiced Chicken Stew
Five Years Ago: Indian-Spiced Chicken & Spinach
Posted in Casserole, Chicken (Poultry), Recipes
Tags: baked rice, biryani, boneless skinless chicken thighs, cardamom, cardamom pods, chicken, chicken thighs, cilantro, cinnamon stick, cloves, cumin seeds, dinner, ginger, Greek yogurt, Indian, jalapeños, lime juice, masala, saffron, turmeric