Posts Tagged entree

STUFFED PORK WITH BALSAMIC CHERRY REDUCTION SAUCE

10 December 2009

1 pork tenderloin (or roast)
Salt and Pepper
1/2 cup soft goat cheese, crumbled
zest of 1 lemon
1 tbs. basil, chopped
1 tsp. pepper
1 bunch fresh spinach (or about half of a small bag)
1 tbs. olive oil

SAUCE
1/2 cup red wine
1/2 cup cherries, pitted and chopped (I just used frozen ones)
1 tbs. balsamic vinegar

1. Butterfly the pork lengthwise (or pound it to about 1/2 inch thick which is what I did!); season with salt and pepper

2. In a small bowl, mix together the cheese, lemon zest, basil and pepper. Spread onto prepared pork and top with spinach.

3.  Roll up the pork, securing with butchers twine every inch or so.  Season with salt and pepper.

4. Heat 1 tbs. olive oil over medium-high in an oven proof pan. Sear/Brown the pork on all sides



5. Preheat oven to 350 F.  Place entire pan in oven and roast for 1 – 1 1/2 hours or until internal temperature reaches 160 F.  Remove pork, cover and allow to rest.



6. Return pan to medium high heat, remembering that it’s HOT! Add the red wine and deglaze being sure to scrape off any browned bits from the bottom.  Add the cherries, balsamic vinegar, salt and pepper.  Reduce.  


7.  Slice the pork, and serve drizzled with cherry sauce.






*If your pork is still not cooked, you can always return individual slices to the skillet and finish cooking them there!

CHICKEN WITH PUMPKIN-SEED MOLE

8 November 2009



4 boneless, skinless chicken breast
1 small serrano chile
1 small poblano chile
1 small white onion, diced
2 garlic cloves
1 c. fresh cilantro leaves, plus sprigs for garnish
½ c. plus 2 tbs. pepitas (roasted, unsalted)
½ tsp. ground cumin
¾ tsp. dried Mexican oregano
2 c. chicken stock
1 tbs. safflower oil
½ tsp. coarse salt
2 tbs. lime juice



1.   Season chicken with salt, pepper, and cumin.  Heat 1 tbs. oil in saucepan pan and brown chicken.  Reduce heat and continue to cook until juices run clear (5 – 6 minutes on each side). Set aside, leaving juices in the pan.


2.   Place serrano and poblano chiles directly over the flame of a gas-stove burner on high heat.  Roast, turning with tongs, until blackend all over (Alternatively, broil chiles on a baking sheet, turning often, until skin has charred). Transfer chiles to a bowl, and cover with plastic wrap.  Let stand for 15 minutes.  Peel chiles, and remove stems, seeds, and ribs (alternatively, use 2 – 4 tbs. canned mild fire-roasted chiles).

A Deer Park jalepeno, before roasting


3.   Process roasted chiles, onion, garlic, cilantro leaves, ½ c. pepitas, cumin, oregano and ½ c. stock in a blender until a coarse paste forms – or use immersion blender (my personal favorite).

4.   Reheat chicken drippings in the saucepan over medium heat.  Add paste, and cook, stirring constantly until very thick, about 9 minutes.  Whisk remaining 1 ½ cups of stock into paste until incorporated. Let mixture cool slightly, then transfer to blender.  Add salt and lime juice.  Process until sauce is smooth.


5.   Add chicken to pan, and cover with sauce.  Cook over medium-low heat until just heated through, about 10 minutes.
6.   Transfer chicken to a cutting board, and cut into ½ inch thick slices.  Distribute among plates, spoon sauce on top, and garnish with cilantro sprigs and remaining pepitas. 

Roasted pepitas (hulled pumpkin seeds)