Pork with Nuoc Cham

Ingredients

  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • ½ teaspoon sugar
  • 1 small garlic clove, finely chopped
  • 1 tablespoon finely chopped cilantro stems, plus leaves for serving
  • 2 1-inch-thick boneless pork shoulder steaks (about 1 pound each)
  • Kosher salt, freshly ground pepper
  • 2 tablespoons olive oil

Directions

  1. Prepare a grill for medium heat. Whisk lime juice, fish sauce, sugar, and 1 Tbsp. water in a small bowl until sugar is dissolved. Stir in garlic and cilantro stems; set nuoc cham aside.
  2. Place pork on a rimmed baking sheet and season generously on both sides with salt and pepper, then drizzle with oil and turn pork to coat. Grill, turning often and moving around on grill to prevent flare-ups, until lightly charred all over and an instant-read thermometer inserted into the center registers 140° for medium), 12–15 minutes. Transfer meat to a cutting board and let rest 10 minutes before slicing.
  3. Spoon some of nuoc cham over pork and top with cilantro leaves. Serve remaining sauce alongside.
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Cinnamon Ice Cream – French Custard Style

Ingredients

  • 1 1/2 cups milk
  • 3/4 cups sugar
  • 1 cinnamon stick
  • 1 vanilla bean scraped with pod reserved
  • 1/8 teaspoon fine sea salt
  • 4 egg yolks
  • 1 1/2 cups heavy cream
  • 3/4 teaspoon ground cinnamon

Directions

  1. Combine the milk, sugar, cinnamon stick, vanilla bean seeds and vanilla bean pod in a medium size saucepan over medium low heat. Whisk together and heat it until it is very hot, but not boiling. This should take about 5 minutes.
  2. While the milk is warming, add the egg yolks to a large mixing bowl and whisk them vigorously, for 2 minutes, until they are lighter in color.
    Remove the cinnamon stick and vanilla bean pod from the hot milk and discard. Place the whisked eggs next to the stove and slowly drizzle in about 1/3 cup of the hot milk while constantly whisking.
  3. Repeat with another 1/3 cup of the hot liquid. When this is mixed in, slowly pour the egg mixture into the saucepan with the remaining milk, while stirring with a spoon. Stir and cook it for about 2-3 minutes, until the liquid is thick enough to coat the spoon.
  4. Set a mesh strainer over a glass bowl and carefully strain the custard. Add the heavy cream and the ground cinnamon to the bowl and stir it together. Chill in the refrigerator for at least an hour, preferably until it is cool.
  5. Pour into the ice cream machine and process according to your machine’s instructions. When the ice cream is finished it will be soft serve consistency. Transfer to a freezer-safe container and chill for a few hours for firmer ice cream. Enjoy!

Easy Vegan Mexican Breakfast Burritos

Ingredients

  • 2 cups (280g) of chopped red or gold potatoes about 1/4 inch size pieces (You want them this small so they fill the burritos easily)
  • 2 cups (240g) of chopped bell pepper strips about
  • 2 inch long (I used a tricolor bag, but use any you like)
  • 1/4 cup water
  • 1/2 teaspoon fine sea salt
  • 1 cup cooked chickpeas, drained and rinsed if using canned (170 g)
  • 1 cup corn (135 g, I used super sweet Trader Joe’s frozen)
  • 1 cup smooth salsa, not chunky (I used Trader Joe’s, use a mild one or the burritos will be really spicy)
  • 1 teaspoon ground cumin
  • 1/8-1/4 teaspoon ground chipotle chile pepper spice (optional for extra heat)
Avocado Cumin Cream
  • 1 large avocado
  • 1/2 teaspoon ground cumin
  • 2 tablespoons salsa
  • 1/2 tablespoon water
  • 1/4 teaspoon fine sea salt
  • Large Tortillas/Wraps of your choice, I tried some using GF brown rice wraps and some large rectangular ones from Trader Joe’s. NOT a fan of the brown rice wraps, yuck. Use ones you like!
  • Optional garnish: fresh chopped jalapenos

Soy Sauce Noodles

Ingredients

  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine*
  • 2 teaspoons dark soy sauce or tamari
  • 2 teaspoons sesame oil
  • 2 teaspoons dark brown sugar
  • 1 teaspoon sriracha
  • 2 tablespoons vegetable oil, divided
  • 3 ounces (2 ‘bundles’) thin Hong Kong-style egg noodles
  • 2 garlic cloves, minced
  • 2 green onions, sliced into matchsticks, white/light green and darker green parts separated
  • 1 medium carrot, thinly sliced into matchsticks or ribbons
  • 3 ounces bean sprouts**

Charred Lemon Chicken Piccata

Ingredients

  • 2 small lemons, cut into thin rounds
  • 1 1/2 teaspoons sugar
  • 4 garlic cloves, halved
  • 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1 teaspoon grated shallot
  • 1/2 teaspoon grated garlic
  • 1 oregano sprig 1 thyme sprig
  • 1/2 cup dry white wine 1 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon all-purpose flour
  • 1 tablespoon capers, rinsed and drained
  • 2 tablespoons chopped fresh flat-leaf parsley

Lemon-Dijon Pork Sheet-Pan Supper

Ingredients

  • 4 teaspoons Dijon mustard
  • 2 teaspoons grated lemon zest
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 2 tablespoons canola oil
  • 1-1/2 pounds sweet potatoes (about 3 medium),cut into 1/2-inch cubes
  • 1 pound fresh Brussels sprouts (about 4 cups), quartered
  • 4 boneless pork loin chops (6 ounces each)
  • Coarsely ground pepper, optional

Directions

  1. Preheat oven to 425°. In a large bowl, mix first four ingredients; gradually whisk in oil. Remove 1 tablespoon mixture for brushing pork. Add vegetables to remaining mixture; toss to coat.
  2. Place pork chops and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes.
  3. Turn chops and stir vegetables; roast until a thermometer inserted in pork reads 145° and vegetables are tender, 10-15 minutes. If desired, sprinkle with pepper. Let stand 5 minutes before serving.