Pinchos Morunos: Spanish Spice-Crusted Pork Tenderloin Bites

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
  1. In a medium bowl, combine the coriander, cumin, paprika, salt and pepper.
  2. Add the pork and toss to coat evenly, massaging the spiced into he meat until no dry rub remains.
  3. Let the meat sit at room temperature for at least 30 minutes and up to 1 hour.
  4. Meanwhile, in another small bowl, combine the lemon juice, honey, and garlic. Set aside.
  5. 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.
  6. 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.
  7. 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.)
  8. Sprinkle the oregano over the pork and drizzle with the remaining 1 T of oil, if desired. (I omitted the additional oil.)
  9. Serve with lemon wedges.
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Pasta with Kale, Sausage, & Mushrooms

This quick weeknight dish makes kale a crowd-pleaser. 🙂 It was fabulous.

This recipe was adapted from The New York Times, contributed by David Latt. I used my CSA red kale instead of black kale and I doubled the mushrooms and the garlic. I also modified the cooking sequence. This recipe could easily be adapted to make a vegetarian version by omitting the sausage.

  • 1 bunch red or black kale, washed, ribs removed
  • 1 pound sweet or hot Italian sausages
  • 8 oz (½ pound) shiitakes mushrooms, washed, thinly sliced
  • 8 oz  pound) cremini mushrooms, washed, thinly sliced
  • 8 garlic cloves, peeled, finely chopped
  • 4 shallots, peeled, finely chopped
  • 1 tablespoon olive oil
  • 2 cups chicken stock or pasta water
  • 1 T unsalted butter
  • sea salt and freshly ground black pepper
  • ½ cup grated Parmesan or Romano cheese
  • 1 pound pasta (spaghetti, ziti, penne, or fusilli) (I used La Molisana Pantacce Toscane, 106)
  • 1 T Kosher salt for the pasta
  1. Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside.
  2. In a hot pan lightly brown the kale with the olive oil and remove.
  3. Add the mushrooms, shallots, and garlic; sauté until lightly browned.
  4. Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
  5. Taste and adjust the seasoning with sea salt and pepper.
  6. Meanwhile, make the pasta in boiling salted water, drain, reserving 2 cups of the pasta water, drizzle with olive oil, season with sea salt and black pepper, toss.
  7. Add the cooked pasta to the sausage mixture, toss to coat with the sauce. Serve with grated cheese.

Vanilla Flan

After gobbling up a double batch of chips and guacamole followed by Sam Sifton’s Middle School Tacos, we ate this flan as our celebratory Cinco de Mayo dessert this year.

A while ago, my son read a book that mentioned flan and he really wanted to make it. We actually made it together at that time. 🙂  It really is quite simple to prepare, and he felt like he had achieved a great accomplishment when it came out well. He’s been asking to have it again ever since!

I think that it is particularly delicious served with strawberries. This recipe is a blend of multiple flan recipes- including one from my grandmother.

Yield: One 8-inch flan

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 5 large eggs
  • 1 14-ounce can sweetened condensed milk (low fat can be substituted)
  • 1 12-ounce can evaporated milk
  • 1 T pure vanilla extract
  • pinch of coarse salt
  • strawberries, for serving, optional
  1. Preheat the oven to 325 degrees, preferably on convection.
  2. Combine the sugar and water in a saucepan; bring to a simmer and stir until sugar is dissolved.
  3. Increase the heat to medium-high and cook, without stirring, occasionally swirling, until amber, about 5 to 7 minutes.
  4. Pour into a 1 1/2 to 2 qt (8-in) ceramic baking dish or 8-in cake pan, tilting to cover the bottom surface and halfway up the sides of the dish.
  5. Place the prepared dish on a dish towel or a silicone pot holder (to prevent it from shifting) inside a roasting pan. (I used an enameled cast iron lasagna pan.)
  6. Place the eggs, condensed milk, evaporated milk, vanilla, and salt in a Vitamix. Blend for 20 seconds. (Alternatively, mixture can be whisked in a bowl until combined.)
  7. Pour through a fine strainer into the prepared pan.
  8. Slide the oven rack out and place the roasting pan on the hot rack.
  9. Fill the outside of the pan with HOT water halfway up the sides of the flan dish.
  10. Bake for 60-70+ minutes, or until the center is wobbly.
  11. Remove from the oven; let cool to room temperature.
  12. Remove flan from the water bath. Cool and refrigerate for at least 4 hours, preferably overnight.
  13. Dip the bottom of the dish in warm water, then invert onto a rimmed platter. Serve.

One Year Ago: Cheesy Enchilada Skillet

Two Years Ago: Cinco de Mayo Chicken-Chipotle Tacos

Three Years Ago:

Four Years Ago:

Five Years Ago:

Baked Shrimp Risotto with Pesto

We’ve had a touch of spring for a couple of days in Long Island. It has been SO sunny, warm and nice. 🙂 It made me think of this dish because the pesto and lemon gave it a lot of brightness. Fortunately, I freeze giant cubes of freshly made pesto made after my final summer basil harvest.

This recipe was adapted from Food and Wine, contributed by Kay Chun. I added shallots and onions and increased the stock, garlic and the amount of lemon juice. The original recipe doesn’t incorporate white wine, and the dish was lovely without it, but I may consider adding some for extra flavor next time. I also used uncooked shrimp; it cooked very quickly in the hot risotto.

Even though I love making risotto in my pressure cooker, I’m not sure why making risotto on the stove is even necessary when it’s so simple to prepare in the oven! This dish was beyond easy to make, quick, and really delicious.

  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot
  • 1/2 large yellow onion, finely diced
  • 7 garlic cloves, sliced
  • 1 cup arborio rice
  • 4 cups low-sodium chicken broth
  • 1/2 to 1 cup of white wine, optional
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 24 shelled shrimp (I used 1 pound of 21-25 count shrimp)
  • 1 tablespoon unsalted butter
  • fresh lemon juice from 1/2 lemon
  • coarse salt
  • pesto sauce, for serving (I used one giant cube of basil pesto, about 2-3 T)
  1. Preheat the oven to 400°, preferably on convection.
  2. In an enameled medium cast-iron casserole or pan with a lid, heat the olive oil.
  3. Add the shallots and onion, and cook until soft but not brown.
  4. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
  5. Stir in the broth and bring to a boil.
  6. Cover and bake for about 20 to 22 minutes, until the rice is tender.
  7. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. (The shrimp is cooked when it becomes fully pink.)
  8. Serve drizzled or mixed with pesto. Garnish with cheese.

One Year Ago: Chicken & Sausage Jambalaya

Two Years Ago: Classic Shrimp & Grits

Three Years Ago: Greek Red Lentil Soup

Four Years Ago:

Five Years Ago:

Shrimp & Egg Fried Rice

This is a quick and tasty comfort food dish. It is from a century-old dim sum restaurant in New York City. I think we’re going to have to dine there soon! 🙂

This recipe was adapted from Food and Wine, adapted from Jonathan Wu of Nom Wah Tea Parlor in New York, contributed by Wilson Tang. I increased the amount of shrimp to convert this side dish into a main dish. Perfect.

Yield: Serves 4 to 6

One Year Ago:

Two Years Ago:

Four Years Ago:

Five Years Ago:

Broccoli Bolognese with Orecchiette

I have two versions of one of my favorite classic Italian dishes to share. This is the broccoli-loaded “healthier” version.

This recipe was adapted from Bon Appétit, contributed by Adam Rapoport. I increased the amount of broccoli, modified the proportions, and used sweet Italian sausage. It was a quick and tasty weeknight meal.

Yield: 6 servings

  • 1 1/2 to 2 pounds of broccoli florets
  • coarse salt
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 to 6 garlic cloves, smashed
  • 12 to 14 ounces fresh sweet or hot Italian sausage (about 3-4 links), casings removed
  • crushed red pepper flakes
  • 14 to 16 ounces orecchiette
  • 3 tablespoons unsalted butter, cut into pieces
  • 1½ ounces Parmesan, finely grated (about ½ cup), plus more for serving

  1. Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta).
  2. Chop broccoli into small pieces; set aside.
  3. Heat 2 T oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes.
  4. Add sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6–8 minutes.
  5. Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).
  6. Meanwhile, ladle about ½ cup pasta cooking liquid from pot into skillet with sausage and add blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with spoon to break up sausage even more, until pasta is finished cooking.
  7. Using a spider or slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes.
  8. Add butter and stir until melted, then transfer pasta to a large bowl.
  9. Gradually add 1½ oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce.
  10. Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.

One Year Ago: 

Two Years Ago:

Four Years Ago:

Five Years Ago:

Sheet-Pan Spicy Roasted Broccoli Pasta

I have a few broccoli pasta recipes to share. I’m always buying the 3 pound bag of broccoli florets at Costco when I’m on a break from my CSA vegetables. 😉

This first dish is one of the Most Popular Recipes of 2017 from New York Times Cooking. I’m surprised that I didn’t see it when it was first published- especially because it’s a sheet pan dish! Although it has the ingredients typical of a pasta casserole, more of the broccoli and toppings get crispy by the increased surface area exposed to direct heat by cooking it on a sheet pan.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the amount of broccoli and used Gigli pasta. We ate it with a huge green salad. Quick, easy, and tasty. It would be even more incredible if it was topped with fresh ricotta. Next time!

Yield: Serves 6

  • 2 ½ pounds broccoli florets, cut into bite-size pieces
  • tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon cumin seeds
  • teaspoon coarse salt, plus more as needed
  • ½ teaspoon red pepper flakes, or to taste
  • 12 ounces chiocciole, penne, or other tube-shaped pasta (I used Gigli pasta)
  • cup grated Parmesan cheese
  • cup panko bread crumbs
  • finely grated zest from 1 large lemon
  • ½ teaspoon freshly ground black pepper
  • 12 ounces best quality, whole milk ricotta
  • fresh lemon juice, for serving (optional)
  1. Heat oven to 425 degrees, preferably on convection roast.
  2. On a rimmed baking sheet, toss together broccoli, 3 T olive oil, cumin seeds, 1 teaspoon salt and the red pepper flakes.
  3. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
  4. Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
  5. In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
  6. Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta.
  7. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes.
  8. Sprinkle with lemon juice to taste, and serve.

One Year Ago: Fresh Ricotta

Two Years Ago: Spaghetti Pizza

Three Years Ago: Penne with Radicchio

Four Years Ago: Pasta Alla Norma with Slow-Roasted Tomatoes

Five Years Ago: Movie Night Pizza

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