Bacon-Roasted Pork Tenderloin with Caraway Cabbage and Apples

We have been cooking recipes from a new cookbook for us: Dining In by Alison Roman. The recipes are easy and good. What more could you want? Bacon-Roasted Pork Tenderloin with Caraway Cabbage and Apples is a fantastic dish. The hardest part was wrapping the Pork with Bacon. I figured out that I should lay the bacon down first then wrap the pork loins. That made it very easy. We used tooth picks to keep the bacon attached the pork. At the end vinegar is added to the cabbage and potatoes making for a perfect accompaniment when served. We purchased the pork loins at McCall's Meat and Fish. I LOVED this dinner.

Bacon-Roasted Pork Tenderloin with Caraway Cabbage and Apples

Dining In

Alison Roman

Serves 4

1-1/2   pounds pork tenderloin

Kosher salt and freshly ground black pepper

5          bacon strips

4          garlic doves, smashed

1          small or 1/2 medium head red cabbage, cut into eighths

2          medium apples, such as Cortland or Honeycrlsp, quartered (I don't mind the core, but remove
it if you do)

2          teaspoons caraway seed
2    tablespoons olive oil
1-1/2      tablespoons apple cider vinegar or red wine vinegar

note: This can be done with a number of vegetables if cabbage is not your thing; fennel, turnips, carrots, or parsnips would all be great.

My enthusiasm for all things cabbage related ; shows no bounds. As uncool as it is, fermented, shredded, braised, seared, or roasted, cabbage has a crisp, hearty texture and kind of funky flavor that I just cannot get enough of. While wildly versatile, and I shouldn't pick favorites, cabbage when roasted in lots of garlicky pork fat until lightly charred around the edges might be my favorite way to eat it. Don't tell kimchi.

To make sure you've got well-roasted cabbage, caramelized apples, crispy bacon on the outside, and juicy, medium-rare pork on the inside, buy the thickest tenderloin you can find. A thinner piece will likely overcook by the time everything else has had a chance to properly do its thing.

1.  Place an oven rack in the upper third of the oven. Preheat the oven to 450°F.

2.  Season the tenderloin with salt and pepper and wrap it in the bacon, tucking the ends so that they stay put. Place the garlic, cabbage, apples, and caraway seed in a large baking dish or cast- iron skillet and drizzle everything with the olive oil; season with salt and pepper, and toss to combine.

3.  Nestle the pork in the center of the dish and roast it on the top rack until the bacon is crisped and the pork is cooked through but still a nice medium-rare (145°F), 30 to 35 minutes.

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4.  Transfer the pork to a cutting board to rest for 5 minutes before slicing. Toss the cabbage mixture with the vinegar and serve alongside the pork.

Pork Fried Rice

We had leftover Chinese Style Barbecued Ribs. I trimmed the meat from the bones and we made Pork Fried Rice using our favorite recipe, substituting Ribs for the Lobster we usually use. You can find the recipe on our blog of: April 4, 2013. Click the date to get the recipe.

Chinese Style Ribs

Everyone likes Chinese Style Ribs. When Cathy and I were children and our parents took us out for Chinese Food, we always had Barbecue Ribs as an appetizer. I don't actually see them on the menu of the Chinese Restaurants we go to now. this is an excellent rendition of them. Who knew you could make them at home? You can find the recipe on our blog of: July 16, 2018. Click the date to get the recipe.

Wagyu Steak

What could be better than a perfect Wagyu Steak? This one is from New Zealand. We prepare the steak using a great recipe for Rib-Eye Steak and Potatoes for Two from the New York Times. The interesting thing about this recipe, is the steak is done both on top of the stove and then finished in the oven. You don't grill it outdoors. As you can tell from the picture above, it turns out perfect with a great char on the outside and rare (like we like it) on the inside! You can get the recipe on our blog of: Feb. 17, 2018. Click the date to get the recipe.

Kung Pao Shrimp

This is an excellent version of Kung Lao Shrimp. Highly recommend it! This is another dish that we will be making again!

Kung Pao Shrimp

Lucky Peach

Peter Meehan

Sauce

2T     water

1T     soy sauce

1T     Shaoxing wine

1T     Chinkiang vinegar

1T     sugar

1t      sesame oil

1t      cornstarch

+       pinch of white pepper

Stir-fry

3 T    neutral oil

10     small dried red chilies

1t      Sichuan peppercorns

2t      minced garlic

2t      minced fresh ginger

½      red bell pepper, cut into ½” pieces

½      green bell pepper, cut into ½” pieces

2       celery stalks, cut into 1” pieces

1lb    large shrimp, shelled and deveined

+       kosher salt

2       scallions, cut into 1” pieces

½C    roasted unsalted peanuts

+       cooked rice, for serving

1.  Make the sauce: Whisk together the sauce ingredients in a small bowl until the cornstarch is dissolved. Set aside.

2.  Make the stir-fry: Heat 2 tablespoons of the oil in a wok over high heat Add the chilies and peppercorns and stir-fry until they puff and brown slightly, about 5 seconds. Add the garlic, ginger, and bell peppers arid stir-fry until the peppers are browned in spots and crisp-tender, about 1 minute. Using a slotted spoon, transfer the mixture to a plate. Add the celery to the pan and stir-fry until heated through and charred in spots, about 2 minutes. Transfer to the plate with the peppers.

3.  Add the remaining 1 tablespoon oil to the wok. Season the shrimp with salt and add to the wok. Stir-fry until almost cooked through, about 3 minutes. Return the peppers, celery, and spices to the wok. Add the scallions and peanuts and toss to combine everything. Add the sauce and cook, stirring, until it bubbles and thickens. When the sauce is thick and the shrimp are cooked through, remove from the heat Serve with rice.

Rung Pao (or gung bao) dishes are a celebration of texture, a cascade of crunchy, slippery, and crisp that keeps every bite interesting. We've made two tweaks to the classic: We dialed the heat all the way down and swapped out the more common chicken for shrimp. The shrimp substitution we stand by; the chili heat is your call and very easy to ramp up.

Veal Meatballs with Artichokes, Tomatoes,Green Olives, and Sage

Our friend, Barbara recommended Veal Meatballs with Artichokes, Tomatoes,Green Olives, and Sage. We made it. Barbara also make it for us. It is a classic Chez Panisse recipe. You should try it.

Veal Meatballs with Artichokes, Tomatoes,Green Olives, and Sage

Chez Panisse Cooking

Chez Berolli with Alice Waters

For 8

I could not fail to include in this book a favorite dish of mine: my mother’s veal meatballs with artichokes, olives, and sage. My own version is slightly different; she used marinated artichokes and a type of green Spanish olive I can’t find anymore. Although it doesn’t taste quite the same, this recipe is in the same spirit. Ground veal is mixed with parsley, softened onions, eggs, Parmesan, and bread crumbs. The egg and bread crumbs stiffen the mixture slightly so that it doesn’t come apart in the oven. The seasoned veal is formed into balls, browned, and set on a bed of onions. Fresh artichokes (the smallest buds with-out chokes, called “loose” artichokes), tomatoes, olives, and sage leaves are tossed with lemon juice and olive oil and strewn around the meat. The dish is moistened with broth and set in the oven to braise for an hour. Serve the meat-balls and vegetables with fresh noodles tossed with butter and Parmesan.

5         tablespoons pure olive oil

3         medium yellow onions (22 ounces), finely diced

Salt

Freshly ground black pepper

2         pounds ground veal

2-1/2  tablespoons finely chopped fresh parsley

3       tablespoons freshly grated Parmesan

3         large eggs

½        cup bread crumbs

15       small artichokes (2 pounds, 4 ounces)

12       ounces cherry tomatoes, peeled (or 2 large ripe tomatoes, peeled, seeded, diced)

4         cloves garlic, finely chopped

2/3      cup green olives, coarsely chopped

2         tablespoons coarsely chopped fresh sage leaves

2-1/2  tablespoons lemon juice

¾        cup poultry broth (see page 426)

Warm 3 tablespoons of the olive oil in a saute pan, add the onions, salt and pepper them lightly, and cook over moderate heat for 8 minutes, until they are softened. Do not let the onions brown. In the meantime, put the veal in a mixing bowl and add the parsley, Parmesan, eggs, and bread crumbs. Remove 1/3 cup of onions from the pan and add them to the bowl with the veal. Season the mixture with 1 teaspoon salt and 1/4 teaspoon ground pepper and mix thoroughly. Form the veal into 16 meatballs, each weighing about 2 ounces, and set them aside on a plate.

Transfer the remaining onions to a large baking dish (16 by 8-1/2 by 2 inches). Remove the outer leaves of the artichokes until you reach the pale green heart. Trim the pointed end, cut off the stem, and pare away the tough green portion surrounding the artichoke bottom. Cut the artichokes in quarters and place them in a bowl of acidulated water as you work.

Preheat the oven to 350°F. The next step is to brown the meat. Warm the remaining 2 tablespoons olive oil in a 12-inch cast-iron pan. When the oil is hot, add the meatballs and brown them all over lightly, allowing 1-1/2 minutes per side (a pair of V-shaped tongs is handy for turning them). Set the browned meatballs in the baking dish on the bed of onions.

Drain the artichokes. Combine the artichokes with the tomatoes, garlic, olives, sage, and lemon juice. Season with 1/2 teaspoon salt and a grinding of pepper. Mix well and distribute the vegetables mixture around the meatballs. Pour the broth over the dish, cover tightly with foil, and bake in the oven for 1 hour. Transfer the meatballs and vegetables to a large heated platter, pour some of the juices over them, and serve.

Sweet and Salty Grilled Pork With Citrus and Herbs

Sweet and Salty Grilled Pork With Citrus and Herbs is a great! It basically is a Vietnamese dish. We really enjoyed it! We usually don't make Vietnamese food, this one we will definitely make again!

Sweet and Salty Grilled Pork With Citrus and Herbs

New York Times

Typically prepared as a long-cooked stew or braise, pork shoulder is remarkably (and perhaps surprisingly) fantastic when treated like a steak. This means cooked hot and fast so it’s charred on the outside and medium-rare on the inside. While a grill is ideal here, it can also be prepared on the stovetop in a very hot cast-iron skillet. The garlicky, salty, sweet marinade also doubles as a dressing to be poured over crunchy leaves of lettuce, fresh herbs and, if you’re looking for something more substantial, some sort of rice noodle or plain cooked rice.

Ingredients

1-½  pounds boneless pork shoulder

Kosher salt and black pepper

¼      cup fish sauce

3       tablespoons light brown sugar

2       tablespoons sambal chile paste (optional)

2       garlic cloves, finely grated

1       lime, halved crosswise, plus 1/2 cup fresh lime juice (from about 4 limes)

1       orange or tangerine, halved crosswise (optional)

Cooked rice noodles or rice, for serving (optional)

1       head Boston lettuce or escarole, torn into large pieces

6       mint sprigs

½      bunch cilantro

1       shallot, thinly sliced into rings

Preparation

1.  Using a sharp knife, slice pork shoulder crosswise into 1-inch-thick steaks. (Depending on the shape and cut of your shoulder, some pieces may not stay together in a steak shape; this is O.K.) Season pork with salt and pepper and place in a shallow baking dish (a 9-by-13 works best) or resealable plastic bag.

2.  Combine fish sauce, light brown sugar, sambal (if using), garlic and 1/2 cup lime juice in a medium bowl, stirring to dissolve the sugar. Pour half of the mixture over the pork and let it sit for about 15 to 20 minutes while you prepare the grill, using tongs to turn pork once or twice to make sure all of it is getting enough attention from the marinade. (There’s no need to refrigerate, unless you are working ahead, in which case you should refrigerate until ready to grill.)

3.  If you’re using a charcoal grill, build the fire so it’s screaming hot. This pork is to be cooked hot and fast, so the hotter the better. If you’re using a gas grill, heat it on high. Bring a clean baking dish out to the grill for the pork to rest in after cooking.

4.  Once the grill is sufficiently hot, grill the pork until deeply browned and lightly charred on both sides, 2 to 4 minutes per side (this will happen faster on a charcoal grill), moving the pork around as needed to prevent excessive flare-ups, which, depending on how fatty your pork is, will happen with varying severity. Grill the lime and orange, if using, cut-side down, until lightly charred, 1 to 2 minutes.

5.  Remove the pork and lime from the grill and let rest a minute or two in that same large baking dish to catch the juices. Drizzle the remaining lime dressing over the sliced pork and let it rest for a few minutes so the juices mix with the dressing.

6.  Slice the pork about 1/4 inch thick. Arrange rice noodles or rice, if using, on a large platter and top with lettuce, along with some of the mint, cilantro and shallots. Top with sliced pork and remaining herbs and shallots. Spoon the juices from the bottom of the baking dish over everything, and serve with the grilled citrus for squeezing.

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Chile-Butter Chicken With Vinegared Potatoes

We tried two new recipes. One was a winner, one wasn't. I really liked the Chile-Butter Chicken With Vinegared Potatoes. I always like vinegar with my food. This is an excellent dish. The Little Gems and Cabbage with Pickled Turnips and Lemony Tahini wasn't to our taste. Oh well, still we got a good new recipe. We will make the chicken again!

Little Gems and Cabbage with Pickled Turnips and Lemony Tahini Dressing

Dining In

Alison Roman

Serves 4

2       Persian cucumbers, thinly sliced (about 1-1/2 cups)

2       scallions, thinly sliced

½      preserved lemon, finely chopped

¼      small head red cabbage, thinly sliced

¼      cup thinly sliced pickled turnips or any other pickled vegetable you fancy 

2       tablespoons fresh lemon juice

Kosher salt and freshly ground pepper

2       heads Little Gem lettuce, halved lengthwise, or 1 head romaine, quartered lengthwise

2       tablespoons olive oil

1       cup picked tender herbs, like cilantro,parsley, and/or dill, coarsely chopped

Lemony Tahini Dressing

Note: Pickled vegetables are a very secret weapon that I like to sneak into salads whenever I can. They offer crunch and tang, and are a great option if you don’t have any fresh vegetables lying around.

This salad was made during a particularly bad hunger emergency (code red) one day, sloppily cobbled together with the contents of my refrigerator, which at the time included half a head of red cabbage and an unopened jar of beet-pickled turnips. As I ate it, probably standing up at my counter, I realized why I loved it so much: it was like eating a falafel sandwich, without the falafel (or pita). It had the tangy, crunchy cabbage, plenty of herbs, and, of course, tahini.

While this would otherwise be classified as a kitchen sink kind of salad. I've now started intentionally buying those ingredients and keeping this lemon-tahini dressing on hand just so I can make a (refined version of) it at least once a week—with or without a hunger emergency.

Combine the cucumbers, scallions, preserved lemon, cabbage, turnips, and lemon juice in a large bowl. Season with salt and pepper and let sit a few minutes.

Transfer half the cucumber mixture to a large serving platter (or divide among a few plates). Top with the lettuce, drizzle with olive oil, and season with salt and pepper. Top with the remaining cucumber mixture and'any juices that have accumulated. Scatter the herbs over the top and season with salt and pepper. Drizzle the dressing over the salad, serving any left over alongside for more dipping/drizzling.

Chile-Butter Chicken With Vinegared Potatoes

New York Times

A deceptively simple sheet-pan dinner, potatoes get tossed with tangy distilled white vinegar and topped with a chicken slathered in a garlicky chile butter (while you’re at it, let the potatoes have some, too). From there, you pop it into a 425-degree oven and let it do its thing. The result is a juicy, golden-brown chicken with slight heat from the chile and a touch of smoke from paprika, alongside potatoes that are equal parts tender and crisp. Less, you’ll see, really can be more.

Ingredients

1       (3 1/2-pound) chicken, or 3 1/2 pounds bone-in, skin-on chicken parts

Kosher salt and black pepper

6       tablespoons unsalted butter

2       tablespoons olive oil, plus more as needed

2       teaspoons red-pepper flakes

1       teaspoon hot smoked paprika

2       garlic cloves, finely grated

1-½  pounds Yukon Gold potatoes(about 5), scrubbed and sliced 1/4-inch thick

¼      cup distilled white vinegar

1       cup cilantro or parsley, tender leaves and stems, coarsely chopped

2       scallions, thinly sliced

Preparation

1. Heat oven to 425 degrees. Season chicken with salt and pepper; set aside.

2. Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.

3. Scatter potatoes on a rimmed baking sheet, toss with vinegar, season with salt and pepper and drizzle with a bit of olive oil.

4. Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes. Using your hands or a spatula, give the potatoes a little toss to get that butter evenly distributed.

5. Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts.

6. Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes. Scatter with herbs and scallions before serving.