Pork Tenderloin with Chipotle-Maple Mop

This recipe is courtesy of Food Network Kitchens. I followed the original recipe; however  instead of broiling the tenderloins, I chose to grill them. Grill at 450-degrees (considered medium heat on the Weber) turning once for a total of 10-15 minutes. If the tenderloin are not uniform in size; adjust cooking time accordingly. Generously brush the tenderloins with the mop the last 2-3 minutes. I like to slightly undercook and reheat for dinner. I did reheat under the broiler.

Ingredients for Pork:

• 2 teaspoons ground coriander
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 2 tenderloins, about 12 ounces each, silver skin removed
• 1 tablespoon canola oil
• Kosher salt
• Fresh ground pepper

Directions for Pork:

Combine the coriander, garlic powder and ginger. Brush the tenderloins with oil and rub with the spices. Season with salt and pepper. Grill as directed above.

Ingredients for Sauce:

• 1/4 cup pure maple syrup
• 2 tablespoon sherry vinegar
• 1 whole chipolte pepper with adobe sauce (minced)
• 1/2 teaspoon kosher salt

Directions for Sauce:

Whisk all the ingredients; setting aside half the sauce to drizzle on the tenderloin once taken off the grill.

I buy the canned chipolte pepper in adobe sauce. I will place individual peppers on a pieces of plastic and add the adobe sauce to each packet evenly. Freeze on a cookie sheet with packets open and once frozen wrap and seal. Return to the freezer. Now you have individual chipolte pepper for later use.

Taco Seasoning

You will never buy store bought again... This seasoned 1 pound ground turkey and 2 hot Italian sausages (Boulder Sausage) (casings removed). Use as filling for tacos or nachos.

Ingredients:

• 1 tablespoon chili powder ( I used Savory Peruvian Chili Lime seasoning)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika (I used Savory Smoked Hot Paprika; was out of Sweet Paprika)
• 1 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2  teaspoon black pepper

Directions:

Combine all the above spices and salt.

In a skillet add 1 teaspoon canola oil over medium heat. Add the ground turkey and hot Italian sausage and cook until meat is no longer pink. Add the combined spices and salt. Once combined moisten with water; adding a tablespoon at a time, until you have your desired consistency.

Fried Rice

This recipe is very similar to Benihana's fried rice. I tweaked a recipe found on the internet. The garlic butter is what makes this special. Plan ahead as rice must be cold when recipe is put together.

Ingredients:

• 1 cup uncooked Basamati rice
• 1 teaspoon canola oil
• salt
• 1 tablespoons sesame seeds
• 2 tablespoons unsalted butter; softened
• 1 large clove garlic, minced
• 1/4 cup carrots, minced
• 1/4 cup onion, minced
• 1/4 cup scallions, minced
•  1 egg
• 1 1/2 tablespoons tamari (to taste)

Directions:

Heat a medium saucepan with 1 teaspoon canola oil. Add rice and saute for about 2 minutes. Add 1 1/2 cup water and bring to a boil. Cover with a tight fitting lid and reduce heat to low. Cook 15 minutes. Remove from heat and allow to sit for 10 minutes. Add salt to taste and fluff with a fork. Cool and refrigerate. 

Toast sesame over medium high heat in cast iron skillet until lightly browned. Set aside to cool.

Set aside 1 tablespoon butter. Combine remaining butter and garlic. 

Heat the 1 tablespoon butter and saute the carrots, onion and scallions until softened. Set aside.

Scramble the egg in the cleaned skillet and set aside.

Once again in the cleaned skillet add the garlic butter over medium heat to melt and add the cold rice. Cook for 5 minutes stirring to incorporate the garlic butter. Add the cooked vegetables and egg. Add tamari and combine all thoroughly. Stir in the sesame seeds.

Italian Stuffed Jalapenos

Yummy appetizer. Found on Food Network - Guy Fieri. Roasting the peppers unfilled first; allows for the filling to not melt outside the pepper shell. Made these for Super Bowl and we all know how that turned out for our Broncos... The filling stuffs way more than 15 jalapenos. So of course I froze excess filling for whenever we have a craving.

Ingredients:

• 15 jalapenos, cut in half, seeded and deveined
• 1 tablespoon canola oil
• 2 pounds mild Italian sausage (casings removed) (I like Boulder Sausage)
• 1/4 cup minced red onion
• 1/4 cup minced red bell pepper
• 3 tablespoons minced garlic
• 2 cups cream cheese; set a room temperature
• 1/4 cup grated Parmesan, plus more for garnish
• 1/2 cup shredded mozzarella cheese

Directions:

Preheat oven to 350-degrees and set a rack in the middle of the oven.

Place jalapenos on a sheet tray lined with parchment paper and roast for 10 minutes. Remove from the oven and allow to cool. 

Heat oil in a medium sauce pan. Add the sausage and cook for 5-7 minutes. Add the onions, peppers and garlic and cook until soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add the cream cheese and Parmesan. Mix ingredients thoroughly.

Place approximately 1 tablespoon of mixture into each jalapeno half and top with 1/2 teaspoon of mozzarella cheese. 

I stuffed the peppers the day before cooking with no problem.

Place the sheet tray in oven and broil until cheese melts. Garnish with additiional Parmesan if desired.