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Shredded Pork Taquitos with Roasted Tomatillo Salsa and Corn and Goat Cheese Queso
3 tablespoons olive oil
1 1/2 pounds pork shoulder, trimmed and cut into 2 inch cubes
Salt and pepper
1 cup chopped onions
2 tablespoons plus 1 teaspoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
4 cups beef stock
1/2 pound tomatillos, husked and rinsed
1 head garlic, with the top 1/4 removed
1 red pepper
1 yellow pepper
1/2 cup minced onions
1 jalapeno, stemmed, seeded, and minced
4 avocados, pitted and diced
2 lemons, juiced
1 lime, juiced
1/4 cup minced red onions
2 tablespoons chopped cilantro leaves
18 corn tortillas
Corn and Goat Cheese Queso, recipe follows
Preheat the fryer. Preheat the oven to 400 degrees F.
In a large saute pan, heat 2 tablespoons of olive oil. Add the pork and season with salt and pepper. Sear the pork until browned, about 2 minutes per side. Add the onions and saute until softened, about 2 minutes. Add the 2 tablespoons of garlic and tomatoes. Season with salt and pepper. Saute until fragrant, about 1 minute. Add the beef stock and bring the liquid up to a boil. Cover and reduce to a simmer. Simmer until pork is very tender, about 1 1/2 to 2 hours.
Remove the meat from pan, reserving the liquid separately, and cool. Once the meat has cooled enough to handle, shred the pork meat. Place the cooking liquid back on the stove and cook over medium heat until almost all of the liquid has evaporated. Remove from the heat and add the shredded meat. Season with salt and pepper.
For the salsa, put the tomatillos, garlic, and peppers on a baking sheet. Drizzle the vegetables with the remaining olive oil. Season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes. Remove the vegetables from the oven and place the tomatillos in a food processor. Squeeze out the garlic cloves into the food processor. Peel, seed and dice the peppers. Place the peppers in the food processor. Add the onions, jalapenos, juice of 1 lemon and 1/2 a lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper and set aside.
In a mixing bowl, combine the avocados, remaining lemon juice, remaining lime juice, remaining 1 teaspoon of garlic, red onions and cilantro. Season the guacamole with salt and pepper.
Spread a couple of tablespoons of the filling evenly in the center of each tortilla. Roll up each tortilla tightly and lay a couple of tortillas at a time in the hot oil. Fry the taquitos until golden brown, about 3 minutes. Remove the taquitos from the oil and drain on a paper-lined plate. Season the taquitos with salt and pepper. Continue frying until all the taquitos are fried.
To assemble, spoon the queso onto the bottom of a large platter. Arrange the taquitos over the sauce. Spoon the salsa over the taquitos. Garnish with the guacamole.
Corn and Goat Cheese Queso:
2 tablespoons butter
1/2 cup minced onions
Salt and pepper
3 cups fresh corn kernels, about 6 ears
1 tablespoon chopped garlic
1 jalapeno, stemmed, seeded and chopped
8 ounces goat cheese
1/4 to 1/2 cup heavy cream
In a saucepan, melt the butter and add the onions. Saute until softened, about 2 minutes. Season with salt and pepper. Add the corn, and cook until tender, about 10 to12 minutes. Stir in the garlic, jalapenos, cheese and cream. Cook, stirring, until melted, about 2 minutes. Season with salt and pepper.
Yield: about 2 1/2 cups
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2 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
1 pound assorted mushrooms, stems trimmed, wiped clean, and finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 tablespoon chopped fresh parsley leaves
2 (1 1/2 pound) pork tenderloins
1 tablespoon Essence, recipe follows
1 tablespoon vegetable oil
1 sheet prepared puff pastry, thawed if frozen
1/4 cup Creole mustard or any whole-grain mustard
1 large egg, lightly beaten with 2 teaspoons of water to make an egg wash
Haricots Verts, recipe follows
To make the mushroom stuffing, in a large, heavy skillet melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 1 minute. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize, 10 to 15 minutes. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated and the mixture is tight, about 5 minutes. Stir in the parsley and remove from the heat. Let cool completely before using.
Season the pork tenderloins with the Essence.
Heat the oil in a skillet or Dutch oven large enough to hold the tenderloins over medium-high heat. Add the tenderloins and reduce the heat to medium. Sear evenly on all sides and cook, turning frequently. Remove pork from the pan and cool for 10 minutes.
Preheat the oven to 400 degrees F.
Line a large baking sheet with aluminum foil and lightly grease. Set aside.
On a lightly floured surface, roll out the pastry to a 12 by 18-inch rectangle. Place the pork tenderloins on 1/2 of the puff pastry, leaving a 1-inch border around the edges. Evenly coat the tenderloins on all sides with the mustard.
Pack the cooled mushroom mixture around the pork tenderloins. Brush a 1/2-inch border of egg wash on the pastry around the meat. Gently pull the remaining pastry over the meat to completely enclose, and press gently to seal. With a small knife cut away the excess pastry to make an even border and crimp the pastry edges with a fork dipped in flour. Make a small slit in the top of the pastry for steam to vent.
Carefully transfer the tenderloin to the prepared baking sheet. Brush the pastry evenly with egg wash. Bake for 10 minutes, then rotate the pan. Bake until golden brown and an instant read thermometer reaches 140 degrees F, an additional 8 to 10 minutes. Remove from the oven and let rest for 5 minute before serving.
Slice the pork tenderloin and serve with the Haricots Verts.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Haricots Verts:
1 tablespoon butter
1 teaspoon chopped garlic
2 small shallots, thinly sliced
1 pound haricots vertss
1 lemon, juiced and zested
1 tablespoon chopped fresh marjoram
In a saute pan, melt the butter. Add the garlic and shallots and saute until the shallots begin to soften. Add the haricot vert, lemon juice and zest and cook until crisp-tender – about 3 minutes. Add the marjoram and season, to taste, with salt and pepper.
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"Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams."
Original recipe yield:
6 servings
PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min
INGREDIENTS
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins
DIRECTIONS
Preheat grill for medium-high heat.
In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
SUBMITTED BY: mark gordon
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