MadCookery

Pork Loin is one of those rare treats that most people don’t know how to cook and is often ruined by overcooking. Here is a really simple recipe that results in an incredible result.

Ingredients

• Paul Prudhomme’s Seafood Spice Blend
• 1 small pork loin
• 2 tbls butter
• 1 tsp olive oil

Instructions

1. liberally coat the pork loin in Paul Prudhomme’s Seafood spice blend and let set for 4 -24 hours in a refrigerator
2. Preheat oven to 350
3. Melt the butter in an oven safe frying pan large enough to hold the pork loin on medium-high heat
4. Once the butter is melted add the olive oil and stir. Let cook until the butter stops bubbling
5. Add the pork loin and cook until it is seared on one side, usually 3-5 minutes.
6. Turn pork and sear other side, usually an additionally 2-4 minutes
7. Place in oven and cook until 135 degrees, about 10 minutes
8. Remove from oven and let set, tinted in foil, for 10 minutes
9. Slice and serve

This is an easy tomato sauce for use on pasta or any similar dish that requires a tomato based sauce.  This is one of my favorite pasta sauces and is quick and easy to make.

Ingredients

• 1 large can of diced tomatoes
• 2 tbls of fresh oregano, finely minced
• 1 small onion, finally diced
• 4 gloves garlic, finally diced
• 2 anchovy filets (canned)
• 1 tbls crushed red pepper
• 2 tbls cappers, diced
• 10 Calamata olives, roughly cut
• 1 tsp sugar
• 1 bay leaf
• 3 tbls olive oil
• 1 tsp aged balsamic vinegar (optional)
• Salt
• Pepper 

Instructions

1. Heat 1 tsp of olive oil in a sauce pan on medium high until it shimmers
2. Add onion and cook until translucent, 5 – 7 minutes
3. Add anchovies and stir until they break down and almost disolve
4. Add garlic, crushed red pepper, and cappers and cook for 30 seconds
5. Add olives, tomatoes, bay leaf, and sugar, lower heat, and simmer for 20 minutes
6. Remove bay leaf and blend half of sauce using either a traditional blender or an immersion blender.  You want the sauce thick and chunky.
7. Add 2 tbls of olive oil and simmer 10 minutes
8. Add the balsamic vinegar
9. Salt and Pepper to taste

One of my favorite Mexican dishes is Chili Relleno. While, the standard cheese filled peppers are delicious, I find that the addition of potatoes and jalapenos add a difference in texture and a flavor that is incredible. This recipe is highly versatile, you can add more jalapeno or substitute any amount of Habanero to adjust the heat; add more or less corn to your taste, and play with the spices to your own taste. If Mexican oregano or epazote are not available in your area then I recommend omitting them, do not substitute Italian (e.g. general grocery store oregano). If these are not available to you then I recommend you omit them and add fresh cilantro or ground coriander to fill out the flavor.

Ingredients

• 4 Poblano chili peppers
• 2 medium russet potatoes
• 8oz Queso asadero or Queso Chihuahua cheese, shredded
• 4oz Monterey Jack or cheddar cheese, shredded
• 2 Jalapeno peppers
• 1/2 cup corn kernels (frozen will work)
• 1 tbls ground cumin
• 1 tbls crushed Mexican oregano
• 1 tsp dried or 2 tsps fresh finely minced epazote
• 2 tbls salt
• salt
• pepper

Instructions

1. Roast the poblano peppers and remove charred skin, pull steam out to remove seed pod and clean out the inside of the roasted pepper.
2. Deseed Jalapeno peppers and finely dice
3. Cube the potatoes
4. Boil the potatoes 15 – 20 minutes in water with 2 tbls of salt until soft enough to mash easily. Add diced jalapeno peppers in the final 5 minutes
5. Preheat oven to 350
6. Drain the potatoes for 1 minute, remove pan from heat and return potatoes. Let sit for 1-2 minutes to let excess moister cook off
7. Mash potato/jalapeno mixture until it forms a paste
8. Stir in cheeses, corn, cumin, Mexican oregano, and epazote
9. Salt and pepper mixture to taste
10. Stuff mixture into roasted poblano peppers
11. Place the peppers in a well oiled pan and bake at 350 for 25 minutes
12. Serve immediately with salsa or salsa fresco of your choice