I wish I had a photo of this because it turned out so nicely. The recipe comes from another Best Recipe series, The Best One-Dish Suppers.
Ingredients:
2 garlic cloves minced into a paste
9 garlic cloves minced or pressed through garlic press
5 T. EVOO (extra virgin olive oil)
1 lb. extra-large shrimp, peeled & deveined
Salt & pepper
1/8 t. sugar
1/4 t. red pepper flakes
1/2 C. dry white wine
3 C. water
2 C. low-sodium chicken broth
14 oz orecchiette (or ziti or penne)
3 T. minced fresh parsley
1/2 t. grated lemon zest
3 T. fresh lemon juice
Instructions:
1. Combine the garlic paste & 2 T. of the EVOO and set aside.
2. Toss the shrimp with 1/4 t. salt, 1/8 t. pepper, & sugar.
3. Heat 1 T. EVOO in large skillet or dutch oven over high heat until just smoking. Add the shrimp and cook without stirring until beginning to brown, about 1 minute. Stir the shrimp and continue to cook until they are light pink but NOT fully cooked through, about 30 seconds. Transfer shrimp to a bowl and cover to keep warm.
4. Let the pan cool slightly, about 1 minute. Add 2 T. EVOO, the 9 cloves of minced garlic, & red pepper flakes. Cook over low heat, stirring constantly, until the garlic is golden, about 4 minutes. Stir in the wine, increase the heat to medium-high, and simmer until almost evaporated, 1 to 3 minutes.
5. Stir in the water, broth, pasta, and 1/2 t. salt and bring to a rapid simmer. Simmer vigorously, stirring often until the pasta is tender and the sauce is thickened, about 15 to 18 minutes.
6. Reduce the heat to low and stir in the garlic paste/oil mixture. Cook, tossing the pasta gently, until it is well coated with sauce, 1 to 2 minutes. Remove from heat and stir in the shrimp, parsley, zest, & lemon juice.
Wednesday, June 27, 2012
Thursday, May 3, 2012
Stir Fried Pork, Green Beans, and Red Bell Pepper with Gingery Oyster Sauce
This was last night's dinner and I must say, it was pretty darn good. I love chinese take-out but don't love the MSG nor the sometimes sketchy meat. This was the best pork stir-fry that I've found and I'm looking forward to trying it with different combinations of veggies. The recipe is yet another from 'The New Best Recipe' (as mentioned in my Let's Talk Cookbooks entry).
INGREDIENTS:
12 oz pork tenderloin
2 t. soy sauce
2 t. sherry plus
1 T. sherry to be used separately
1/3 C. low-sodium chicken broth
2 1/2 T. oyster sauce
2 t. toasted sesame oil
1 t. rice vinegar
1/4 t. ground white pepper
1 t. cornstarch
2 medium garlic cloves, minced
2 T. grated fresh ginger
3 T. peanut oil
12 oz green beans, cut into 2" lengths
1/4 C. water
1 medium red bell pepper, cut into 1" squares
INSTRUCTIONS:
1. Partially freeze pork to make slicing easier. Slice into 1/3" thick rounds then cut each round into 3 strips. Add soy sauce and 2 t. sherry to pork. Set aside.
2. In a separate bowl, whisk together the 1 T. sherry, chicken broth, oyster sauce, sesame oil, rice vinegar, white pepper, and cornstarch. Set aside.
3. In a large skillet, heat 1 1/2 T. of the peanut oil over high heat until smoking. Add the pork and cook until well browned, stirring constantly, about 2 minutes. Transfer the pork to a bowl and set aside. (disclaimer: the original recipe calls for doing this in 2 batches but with a large skillet, I was able to do it in just one)
4. Add 1 T. peanut oil to skillet. Add green beans and cook until spotty brown, about 2 minutes. Add the water, cover the pan, and lower the heat to medium. Steam until beans are tender-crisp, about 2-3 minutes. Transfer the beans to the bowl with the pork.
5. Add the remaining 1 1/2 t. of peanut oil to the skillet. Add the bell pepper and cook, stirring frequently, until spotty brown, about 2 minutes.
6. Clear the center of the skillet. Add the garlic ginger mixture to the clearing; cook, mashing the mixture with a spoon, until fragrant, about 45 seconds, then stir the mixture into the peppers. Return the pork and green beans to the skillet and stir to combine.
7. Take the sauce made in step 2 and whisk to recombine. Add to skillet and cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter and serve immediately.
Served over quinoa:
INGREDIENTS:
12 oz pork tenderloin
2 t. soy sauce2 t. sherry plus
1 T. sherry to be used separately
1/3 C. low-sodium chicken broth
2 1/2 T. oyster sauce
2 t. toasted sesame oil
1 t. rice vinegar
1/4 t. ground white pepper
1 t. cornstarch
2 medium garlic cloves, minced
2 T. grated fresh ginger
3 T. peanut oil
12 oz green beans, cut into 2" lengths
1/4 C. water
1 medium red bell pepper, cut into 1" squares
INSTRUCTIONS:
1. Partially freeze pork to make slicing easier. Slice into 1/3" thick rounds then cut each round into 3 strips. Add soy sauce and 2 t. sherry to pork. Set aside.
2. In a separate bowl, whisk together the 1 T. sherry, chicken broth, oyster sauce, sesame oil, rice vinegar, white pepper, and cornstarch. Set aside.
3. In a large skillet, heat 1 1/2 T. of the peanut oil over high heat until smoking. Add the pork and cook until well browned, stirring constantly, about 2 minutes. Transfer the pork to a bowl and set aside. (disclaimer: the original recipe calls for doing this in 2 batches but with a large skillet, I was able to do it in just one)
4. Add 1 T. peanut oil to skillet. Add green beans and cook until spotty brown, about 2 minutes. Add the water, cover the pan, and lower the heat to medium. Steam until beans are tender-crisp, about 2-3 minutes. Transfer the beans to the bowl with the pork.
5. Add the remaining 1 1/2 t. of peanut oil to the skillet. Add the bell pepper and cook, stirring frequently, until spotty brown, about 2 minutes.
6. Clear the center of the skillet. Add the garlic ginger mixture to the clearing; cook, mashing the mixture with a spoon, until fragrant, about 45 seconds, then stir the mixture into the peppers. Return the pork and green beans to the skillet and stir to combine.
7. Take the sauce made in step 2 and whisk to recombine. Add to skillet and cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter and serve immediately.
Served over quinoa:
Monday, April 23, 2012
Pork Tenderloins with Mushroom Sauce
This recipe was found in a James Peterson cookbook, 'Cooking.' If you didn't read my blog about cookbooks, James Peterson's cookbooks are fabulous. The first time I made this recipe, I ignored the quantity of mushrooms for the sauce and probably doubled the amount; I love mushrooms so why not have more? Well, the answer to that is your sauce ends up being more of a mushroom pudding than a sauce. I do not recommend that.
INGREDIENTS:
2 pork tenderloins, 12-14 ounces each
salt, pepper
10 oz cremini or white mushrooms OR
5 oz cremini mushrooms for the sauce and 5 oz wild mushrooms
1 T. demi-glace, softened in 3 T. hot water
1/2 C. heavy cream
4 T. olive oil
1 t. wine vinegar, or as needed
INSTRUCTIONS:
1. Trim the silver skin from the tenderloins. Cut tenderloins into 1" thick rounds. Season both sides with salt and pepper. If possible, let the the pork sit at room temperature for one hour before cooking.
2. Chop half the mushrooms coarsely and quarter the other half of the mushrooms. If using both cremini and wild mushrooms, coarsely chop the cremini mushrooms but leave the wild mushrooms whole.
3. Put the chopped mushrooms in a saucepan with the demi-glace & water and the heavy cream, bring to a simmer, and simmer gently for about 5 minutes. Remove from the heat and pour into a blender and process for about 1 minute or until smooth.
4. Rinse out the saucepan, strain the puree into the pan and simmer gently until it thickens, careful not to let it become too thick. Set aside.
5. In saute pan or skillet, heat 2 T. of the oil over high heat. Add the remaining mushrooms and saute for about 7 minutes or until well-browned. Place in a low temp oven to keep warm.
5. In a saute pan just large enough to hold the tenderloin slices, heat the remaining oil over high heat. When the oil is hot, add the pork and brown for about 2 minutes. Turn the heat down to medium and continue cooking for another minute. Turn the slices over, turn heat back to high and cook for 2 minutes. Transfer to a platter.
5. Return the sauce to the saute pan and reheat gently. Season with salt and pepper and add the vinegar. Taste and add salt, pepper, and/or vinegar as needed.
6. Take the mushrooms from the oven and sprinkle over the pork. Spoon sauce over pork and serve.
The RIGHT amount of mushrooms:
INGREDIENTS:
2 pork tenderloins, 12-14 ounces each
salt, pepper
10 oz cremini or white mushrooms OR
5 oz cremini mushrooms for the sauce and 5 oz wild mushrooms
1 T. demi-glace, softened in 3 T. hot water
1/2 C. heavy cream
4 T. olive oil
1 t. wine vinegar, or as needed
INSTRUCTIONS:
1. Trim the silver skin from the tenderloins. Cut tenderloins into 1" thick rounds. Season both sides with salt and pepper. If possible, let the the pork sit at room temperature for one hour before cooking.
2. Chop half the mushrooms coarsely and quarter the other half of the mushrooms. If using both cremini and wild mushrooms, coarsely chop the cremini mushrooms but leave the wild mushrooms whole.
3. Put the chopped mushrooms in a saucepan with the demi-glace & water and the heavy cream, bring to a simmer, and simmer gently for about 5 minutes. Remove from the heat and pour into a blender and process for about 1 minute or until smooth.
4. Rinse out the saucepan, strain the puree into the pan and simmer gently until it thickens, careful not to let it become too thick. Set aside.
5. In saute pan or skillet, heat 2 T. of the oil over high heat. Add the remaining mushrooms and saute for about 7 minutes or until well-browned. Place in a low temp oven to keep warm.
5. In a saute pan just large enough to hold the tenderloin slices, heat the remaining oil over high heat. When the oil is hot, add the pork and brown for about 2 minutes. Turn the heat down to medium and continue cooking for another minute. Turn the slices over, turn heat back to high and cook for 2 minutes. Transfer to a platter.
5. Return the sauce to the saute pan and reheat gently. Season with salt and pepper and add the vinegar. Taste and add salt, pepper, and/or vinegar as needed.
6. Take the mushrooms from the oven and sprinkle over the pork. Spoon sauce over pork and serve.
Too many mushrooms in the sauce:
The RIGHT amount of mushrooms:
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