Roasted Pork Tenderloin with Oaxaca Mole Verde, Measurements are Dumb, and Please Come Back

I, semi-last-minute, decided to make dinner for my mother and her friend, Kathy, last evening.  I had been given this totally gorgeous cookbook by Kathy's daughter ((one of my favoritest people)) and was itching to try something from it.  I decided on a pork tenderloin with a mole verde sauce.  ((Little did I know, pork tenderloin is one of Kathy's very favorite things, so look at me, I'm a winner.))

I'm going to warn you, the ingredient list and the instructions look long, but it comes together relatively quickly and is completely worth it.  As you are reading this, you will probably say, "Oh screw her.  This is ridiculous."  I swear to you, I left for the store at 3 pm to get the missing ingredients in within one hour I had made the rub, the sauce to completion, and 2 dozen green chile muffins, Mexican rice, and loaded up everything I needed to take this show on the road.

Original recipe from "Sharing the Table at Garland's Lodge"

What you need generally:

4 pork tenderloins

For the rub:

2 tablespoons each oregano, sage, thyme, cumin seed, and ground red chile
1 tablespoon each cinnamon and nutmeg
1/4 cup of salt ((I used a lot less))
2 tablespoons coarse black pepper

For the mole verde:

2 tablespoons olive oil
1 medium white or yellow onion, roughly chopped
3 garlic cloves, peeled
1 pound tomatillos, peeled, rinsed and sliced
1/4 cup chopped hot green chiles ((not the canned crap-- I used less and deseeded them for wimpier palates))
1 1/2 teaspoons of salt
2 teaspoons each oregano and cumin seeds
1/2 cup raw pumpkin seeds
1/2 cup loosely packed chopped cilantro ((so like half a bunch with some of the stems left on))
2 - 2 1/2 cups of chicken stock
2 tablespoons of lime juice

Are you still with me?  I know.  It seems like a lot, but the vast majority of this stuff is in your spice rack or pantry.  If you don't have something and aren't going to the market, leave it out.  It's fine.

Start by making the rub.  Combine everything BUT the salt and pepper in a small skillet and heat until it smells like heaven.  ((This won't take long, just a couple of minutes on a medium heat.))  Remove from the heat and let it cool a little.  Put into a small baggie and add the salt and pepper and shake it around.  ((I confess, I didn't measure anything, I totally eye-balled it.  Feel free to do the same.))

Preheat the oven to 350, after putting the rack on the highest shelf you can, but still being able to get the pan in.  Drizzle the pork with a little olive oil and then spread the rub over it.  Give it a good pat to make it stick and get all the sides.  Set aside for 30 minutes.  ((I know.  I was a little concerned about leaving pork to sit out.  It's fine.  You won't die.))

Next, we will make the mole.  Heat the olive oil in a heavy sauce pan over medium high.  Add in the onions, garlic ((I didn't chop the garlic cloves, I put them in whole)), tomatillos, and salt.  Give them a stir and then reduce the heat to medium.  Add in the chiles.  Loosely cover the pan ((like make it so that it is half off)) and cook for 10 minutes or until everything is soft.  Stir it every so often to make sure nothing is sticking.

Combine the pumpkin seeds and the oregano and toast in a small skillet until they begin to smoke.  ((Technically, you should grind them with either a grinder or a food processor after this, but I didn't, so don't worry about it.))

Add the pumpkin seed mix, the cilantro, and 2 cups of chicken broth to the pan with the onions/tomatillos.  Stir it well and let cook for just a couple of minutes.

Transfer the sauce ((it's hot in case this isn't obvious!)) to a blender and process until it is very smooth.  You may need to do this in more than one batch depending on the size of your blender.

Return the mixture to the sauce pan.  If it is really thick, add a little more broth.  Add two tablespoons of lime juice and some more salt.  Keep warm while the pork cooks.

**These are their instructions... This did not work for me.... Roast the meat for 8 minutes, reduce the oven temp to 300 and continue another 8-10 minutes.  A meat thermometer should read 140 at the center.  ((I followed these instructions and knew there was no way in hell they were done.  I turned the heat back up to 350 and let them cook for an additional 20 minutes.  I thought maybe I had somehow missed the part where you slice them first, but no.  No idea.))

When cooked through to 140 degrees or just barely pink, remove from the oven and cover with a clean dish towel for ten minutes to rest.

Slice them diagonally at about 1/3 of an inch thick.  Serve with 1/3 cup of the sauce ((which you have kept warm)) over the top.  ((I put it on the side because I was concerned it would still be too spicy for them even though I had mellowed it out some.))

Not the greatest picture because of the lighting, but I was trying not to be "that person" who keeps everyone waiting while they take pictures of food.  

I repeat, this sounds way harder than it is, but whoever you are making it for will think you are a superhero.  I served it along side ((as alluded to)) Mexican rice, black beans with cojita cheese, green chile corn muffins with honey butter, and the now famous, sopapilla cheesecake.

The verde sauce will keep if kept tightly covered in the refrigerator and would be good on basically everything.

*****

All right, this might win the award for the longest post ever.  I'll be back with something a little less daunting ((or at least wordy)) tomorrow!

Baked Mac and Cheese, Recklessness, and the 100th Post

Confession time:  I had never had mac n cheese ((from a box or otherwise-- more than a bite anyway)) until 2005.  I'm sure that sounds like blasphemy and like I must have had a terrible childhood.  There was something about the consistency that freaked me out.  I just couldn't tolerate it.  Then in 2005 ((yes, I remember the actual day specifically too)), a box, or actually several boxes, were brought into my house.  The first time I tried to make it ((and I'm talking the add water to the pre-filled carton variety)), I thoroughly screwed it up.  This is why I say that I could not cook at ALL until really quite recently.  If you screw up macaroni and cheese in a microwavable package, there is still hope for you.  #Endtrueconfessions.

What was my point?  Oh yes.  Macaroni and cheese is many people's ultimate comfort food.  I had the honor of making dinner for a girlfriend ((and 8 others)) who has been through quite the ordeal lately.  This occasion required macaroni and cheese.  Specifically, baked mac and cheese with buttered breadcrumbs.  

*Recipe adapted slightly from Alton Brown.

<<Imagine a picture right here of ooey, gooey cheesy pasta with breadcrumbs on top.  Blogger is NOT cooperating with me to load photos.  If I get it to work later, I will add the picture.  GAH.>>

What you need:

1/2 pound elbow macaroni ((or something similar))

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1/2 teaspoon paprika

1 large egg

16 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:

3 tablespoons butter

1 cup panko bread crumbs

The Destructions--oops Directions:

Preheat the oven to 350.

Cook the pasta to the package directions ((like, boil the crap for 10-12 minutes)) and drain.

Chop the onion and set aside.

In a good-sized sauce pan melt 3 tablespoons of butter.  Add in the flour and the powdered mustard and KEEP IT MOVING for 5 minutes.  This is going to seems really ridiculous.  It is kind of a clump of yellow-y stuff and you will think this is the second dumbest thing you've ever done.  ((Feel free to leave the dumbest thing you'e ever done in the comments.))  However, if Alton Brown says to do it that way, we do it that way.  Respect, people.

Add the milk, the onion, and the paprika and allow to simmer for ten minutes.

((We are about to get fancy, don't be scared.))  Temper in the egg.  ((WHAT IN THE BLOODY HELL DOES TEMPER AN EGG MEAN?  Yell at it?  Try to piss it off?))  Tempering means that you make it so that the egg doesn't just "scramble" in the pan.  Start by whisking it in a bowl so that the yolk and white are combined.  Then add some of the hot stuff to that bowl slowly, whisking it at the same time.  Try not to make a mess.  Just add a little at a time so it doesn't cook the egg.  Keep doing this until the egg has reached the heat of the original mixture and it is mixed in.  Bad news, if it clumps up, you should really start over, but I won't judge you if you say eff it, good enough.  

Return the mixture to the pan and add the cheese.  The original recipe called for 12 ounces.  I eyeballed that and decided that wasn't enough so I basically went hog-wild at that point.  I'm guessing I added more than a pound of shredded cheddar.  ((That's fun to say: shredded cheddar.  Shredded cheddar shredded cheddar shredded cheddar.))  Mix it together until the cheese in melted and pull off the heat.

Place the pasta into a sprayed 9 x 13 baking dish.  Pour the cheesy-goodness over it and stir.  

In a small bowl, melt an additional 3 tablespoons of butter.  Add in a cup of panko breadcrumbs ((or regular if that is what you have)) and mix them around with a fork.  Sprinkle on top.  

Bake uncovered for 30 minutes.

*****

This is the 100th post!  It is completely astounding to me that since February, as of today, 7,500 different people have viewed some of my nonsense.  Not too shabby.  

Wine Poached Pears and TFN's Unintended Hilarity

You know, if I keep this up, people might get the impression I'm getting back in the groove.  It just might happen.  I am actually going to be making something for the first time in two weeks over the weekend, first for a barbecue and then I'm doing a dinner party Sunday, so we will see if I somehow lost whatever instinct I may have in Mexico.  I remain hopeful.

This was a dessert we also had in Manzanillo... This recipe is a combination of what we could discern from the staff with a little help from Epicurious.

Pretty, huh?

What you need:

4-6 peeled pears ((look for Bosc or Anjou))

1 1/2 cups of red wine ((I maintain you can use table wine or something you may not especially care for))

3/4 cups of granulated sugar

2 tablespoons of lemon juice 

2 teaspoons vanilla

2 teaspoons of cinnamon

What to do:

Add everything but the pears to a sauce pan and bring to a boil.  Once boiling, take the heat down to a simmer ((small bubbles)) and add the pears.  Simmer them for 10 or so minutes WITHOUT STIRRING.  ((Sorry about the yelling, but I know how you people are.  Fidgety.  That's how you are.  Fidgety.))  Turn the pears and continue simmering for another 8-10 minutes.  They are done when the pears are tender and forkable.  ((You remember forkability, right?  Right.))

Remove the pears from the pan and set aside to allow to cool.

Crank the heat back up and boil the wine sauce.  Keep boiling it until the total amount in the pan is cut in half.  ((That's called making a reduction.  Feel free to gloat.))

Arrange pears for serving and drizzle with the sauce.  If you are trying to impress someone or maybe even just impress yourself, top with marscapone, creme fraiche, or Devonshire cream ((not pictured.))

*****

That reminds me...  This morning I turned on the Food Network for some background noise/distraction.  There was some super cheesy ((not literally)) show on about making a romantic dinner.  The host/demonstrator then says something to the effect of, "Feel free to romance yourself, too!"  I almost lost a lung I was laughing so hard.  ((HI DEB.))

Tres Leches and a Slow Return to Reality

Hola!  Yes, I am alive and well.  We had a truly incredible week in Manzanillo.  It was everything and nothing that I expected.  I can go on about it for hours and have thoroughly tortured everyone I know with photos and stories and then more photos.

The property we stayed at had the most incredible food.  Every morning, we would select what would be served the following day.  I, of course, quickly commandeered this task and embarked on a "write-in" mission which probably drove the chef, Pilar, insane but was a lot of fun for me.  One day we requested Tres Leches, literally, Three Milks, which is a form of cake.  I managed to finagle the recipe out of Pilar.

Disclaimer:  I have not attempted this recipe yet... There was a bit of a language gap as well.  I have filled in a few items that I think may have been lost in translation with some help from The Pioneer Woman.  Consider yourselves warned.

What you need:


1 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoon Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
1/3 cup Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 cup Heavy Cream
_____
FOR THE ICING:
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar

What to do:


Preheat the oven to 350 degrees. Spray a 9 x 13 inch pan very liberally with spray.  When you think it is coated, do it again.

Combine flour, baking powder, and salt in a large bowl and set aside.

Separate the eggs.  Get a little frustrated.  Shake it off.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are a pale yellow. Then stir in the milk and vanilla.

Pour egg yolk mixture over the flour mixture and stir it together very, very gently, just until combined.

Beat egg whites on high speed until soft peaks form. ((Soft peaks means that when you lift the beaters out of the eggs, there are little "hills" which then sink back down.))  With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.  ((At this point, the hills will be more like mountains and will stay that way.))

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread it evenly.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a platter with a lip on it and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, stab the surface with a fork several times.  Don't get totally aggressive, this is not therapy time. Slowly drizzle all but about 1 cup of the milk mixture onto the cake—try to get as much around the edges of the cake as you can.  ((Yes, you are going to have some left over milk mixture.  These things come in premeasured cans, so we just have to deal with it.))

Allow the cake to soak it up for 30 minutes.

To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface and decorate with slices of peaches or mangos to make yourself feel fancy. Cut into squares and serve.

Nutritional Info:  A gazillion calories.  Seriously, a lot.  This is a once in a while treat, so don't sweat it.

*****

The return to reality has been a little slow, as you might guess.  7 days of having exactly nothing to do will do that to you.  Add in a mid-week holiday, and it is a total disaster.

We will have lots more recipes from Mexico coming up in the next while!  Yes, I take requests so if there is something you are dying for, settle down a little and then let me know!

Adios!

In twenty-four hours I will find myself on a beach in Manzanillo, Mexico.  Assuming that we have an internet connection, I will try to update a couple of times but obviously, that might be tricky.  The home we are staying in comes with a private chef and you can damn well bet I will be attempting to talk myself into the kitchen in whatever language necessary at least a couple of times.

This is the house we have to ourselves... 9,500 square feet

I'll be under that umbrella if you are looking for me

The amazing view from the patio

Everything that I packed minus the flip-flops

Talk to you from Manzanillo hopefully!

The World's Easiest Fruit Dip, Go-To Turkey Feta Wraps, and Go-To Refrigerator Pasta

I wish I had some fantastic reason as to why I have been AWOL from these parts, but I just don't. While I have been making a few things, they are so terrifically uninspired that I chose not to bore you with them. ((Reasserts vow not to be one of those people who make a fried egg on toast and takes a picture of it. Double reasserts that would never eat a fried egg on toast anyway. Gross.))

Instead, I will give you the World's Easiest Fruit Dip recipe which is so ridiculously simple that it is almost laughable.  I made this for the Elopement Party with a berry salad over the weekend ((strawberries, raspberries, and blackberries)) which looked really pretty, but AGAIN, I failed to take a picture of.

From the gallery opening earlier this year

 What you need:

1 8 oz package of cream cheese, softened
1 jar of marshmallow fluff ((yep, you read that right))

What you do:

Bring the cream cheese to room temperature. Using your mixer, beat the living hell out of it until it is light and fluffy.  Using a rubber spatula, add the fluff to the bowl and then mix for about a minute or until it is smooth in consistency.  Done.

For a twist: Add shreds of pineapple to the dip. If you must, use the canned pineapple tidbits, and then sliver them down into tiny pieces, but be sure to drain out as much of the juice as possible so that you don't break down the consistency of the dip. I have also experimented with adding honey to this, but it is really, really, like hurts your face really, sweet. I'm sure there are tons of other modifications, so if you try something, let me know!

As pictured above, I thought I was all artistic and used a mini watermelon to serve it in.  I sliced off the very bottom to make a flat surface, cut it approximately in half, hollowed it out, and then froze it for about an hour so that it would stay intact and help keep the dip cold under the gallery lights. You are quite possibly more artistic than I am ((odds are good)) so you could carve a design into the top or do something fancy. If you do, I want to see a picture and hear about how many stitches you needed.

*****

Other stuff I made this week that I didn't deem blog-worthy but am now writing about anyway...

-My go-to quick lunch of a turkey wrap. Simple. Just microwave a tortilla with several slices of turkey on it under a paper towel for 30 seconds. Top with chopped romaine, caesar dressing, and feta crumbles. I eat this more than anyone really should.

-My go-to quick dinner of refrigerator pasta salad. Some kind of pasta, a little balsamic and olive oil, with basil, tomato and pine nuts.

I warned you it was uninspired!  ((My resolve to not buy groceries prior to departure is a part of this malaise. I'm not sure my refrigerator has been this bare in over a year. It's kind of sad.))

*****

All right, I need to finish another freelance article that is due tonight. Happy First Day of Summer!

Tahini Salad Dressing, Creative Party Ideas, and Why Did I Ever Start This 3 Grouping for the Titles?

Today has been spent getting ready for a small post-elopement/wedding reception... They had a really unique idea: a build your own salad for the main course. For the bed, we put together romaine and baby lettuce/radicchio/arugula/spring greens. Then we had 15 or so different toppings so that the guests could make almost anything they wanted: grilled chicken in a mesquite marinade, chili lime grilled shrimp, genoa salami, cheddar, feta, bleu cheese, parmesan, goat cheese, cucumbers, tomatoes, red onions, black olives, bacon crumbles, dried cranberries, toasted almonds, candied walnuts, asiago cheese croutons, and wonton strips.  For dressings, I made balsamic vinaigrette and a tahini dressing.  Needless to say, I have grated, chopped, and crumbled my face off today.  ((We also did brie with kalamatas, ciabatta bread, a mixed berry salad of strawberries, raspberries, and blackberries with a fruit dip, and the caprese salad skewers which I always say I am never making again and then always do.))  Anyway, I think their salad bar idea is a good one. If I can keep my wits about me, I will remember to suggest that in the future.

Tahini salad dressing is a good non-dairy alternative that you can make in about 5 minutes.  ((Seriously, if you are still buying salad dressing, I don't know what to do with you. It is so easy to make, tastes so much better, and isn't full of chemicals and crap.))  What the hell is tahini you say? Tahini is to sesame seeds as peanut butter is to peanuts. That's about the best way I can describe it. You can find it in urban grocery stores or in health food stores, probably by the organics.  Don't be scared, it's delicious. Trader Joe's sells a tahini style dressing under the label "Goddess." No, I don't know why and I'm too lazy to google it at the moment.

Picture from diaryofamadwoman.com because I am a total fail when it comes to stopping to take pictures when I have multiple projects going and her's is prettier anyway and this is a really long sentence, huh?

What you need:


1/2 cup tahini
1/2 cup apple cider vinegar
1/4 cup soy sauce
1 tbsp lemon juice
1/2 tsp salt
3 cloves garlic
1 clove grated ginger
1/2 cup water
2 tbsp dried parsley
1 tbsp sugar
1/2 cup olive oil

What to do:

Put everything BUT the oil in a blender or a food processor and pulse until it is smooth and creamy in consistency.  Slowly start adding the olive oil and continue pulsing until it is combined.

This dressing is a little thick.  You can add more water to thin it out if so desired.  As written, this makes about 2 cups and will keep in the fridge in a sealed container for at least a couple of weeks.

*****

I'm going to go put my feet up and do nothing for a while!  Happy Father's Day if that is your kind of thing.