A coworker asked me what the last thing I would cook on grill this summer would be. After giving it some thought, I whipped up this delicious marinade and said, if I have to say farewell to summer I am going out with some flavor and grilled meat. Bon Appetit!
- 1 whole orange
- 6 scallions (any onion out of your garden is fine)
- 3 Tbsp. of dijon mustard
- 2 Tbsp. fresh lemon juice
- 1/2 cup apple cider
- 1/2 cup white wine
- 1/4 cup olive oil
- 1Tbsp. minced garlic
- 1Tbsp. kosher salt
- 1/4 tsp. freshly ground black pepper
Directions: In a your food processor whisk together the orange , lemon juice, olive oil, garlic, tarragon, thyme, scallions, dijon mustard, salt, and black pepper. Pour the marinade into a large re-sealable plastic container. Whisk in apple cider and wine. Add the pork tenderloins, seal the container and refrigerate for two hours. Remove the pork from the marinade; discard the marinade. Heat the grill then place the pork on the grill and cook, turning occasionally, until nicely grill-marked and an instant-read thermometer inserted into the center of the meat registers 140°F (60°C)- 25 to 30 minutes. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Thinly cut and serve. Bon Appetit
I do not have a grilled pork tenderloin photo, as my family devoured dinner before I could snap one (real life moment!).
Posted in Kitchen Adventures
Tagged dinner ideas, grilling, main dish, marinade, oranges, pork, pork tenderloin, summer, tarragon, thyme, wine
I was recently suckered into purchasing a pickling cuke. No hard feelings, as I turned it into an amazing summer drink. I still, however, had half of it staring at me every time I opened my fridge. Yes, I could have made more cocktails, but I like a culinary challenge. Plus, one cannot survive off of cocktails alone. So, without further ado, I present you with cucumber salad.
- 2 cucumbers, thinly sliced
- ¼ cup of finely diced yellow pepper
- ¼ cup of rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1 Tbsp of honey
- 4 Tbsp toasted sesame seeds
- ¼ Tsp of red pepper flakes
- ½ Tbsp of sea salt
- 1 Tbsp fresh cilantro
Directions: In a small bowl, mix together rice wine vinegar, honey, toasted sesame seeds red pepper flakes, cilantro, diced yellow pepper,and sea salt. Drizzle the mixture over the cucumbers. Mix well. Set aside. Let sit in the refrigerator for three hours or overnight to let the flavors meld..
I looked at the sign, then at the pickled cuke and thought it looked like a cucumber. Not one to have food remorse, I tossed one in my basket. In my kitchen I cut a few slices and popped a slice into my mouth. Damn, it was a cucumber (my produce guy gets a gold star for marketing). Not one to waste food, I thought of that idiom “When life you gives you cucumbers makes cocktails!” Okay, maybe that’s not a true idiom, but Cheers!
- 1.5 oz. cucumber vodka
- 4-6 slices of pickling cuke
- 1/4 lime, sliced
- 1 bottle of Mr. Q Cumber
- 6 mint leaves
Methodology: Add mint, lime, vodka, and cukes to shaker and muddle. Pour mixture over glass filled with ice and cucumber slices. Top with Mr. Q. Cumber. Stir, let set for a few minutes for the flavors to enhance, and enjoy.
Posted in Gardening, Kitchen Adventures
Tagged cocktails, cucumber, entertaining, farmers market, flavored vodka, gardening, happy hour, mint, Mr. Q Cumber, organic
Looking at the beans in my garden, I was reminded again that another summer is passing me by and I have not learned canning. I dream of these fresh beans. They would make great green bean soup come fall and winter. I, however, put that in the back of my head again and focused on the beautiful day. I present you with Asian style green beans and pot stickers. Who needs take away when you can make your own. Yes, save money (and calories!) by making this cheaper, delicious.healthier versions.
- 1 ½ pounds green beans, washed and trimmed
- Half of a yellow bell pepper cut thinly into commas
- 2 Tbsp. chopped garlic
- ½ cup wine (of course, drink the rest)
- 1 tsp. dark sesame oil
- 2 Tbsp. toasted sesame seeds (I know I have more, it opened on the wrong end)
- Four mushrooms, sliced
- Lawry’s seasoning salt
Heat a wok or large nonstick frying pan over high heat. Add several drops sesame oil and crushed pepper flakes. The pan will smoke. Add beans and sliced mushrooms and stir-fry for two minutes. Add sesame seeds(pay attention to the lid I open the wrong side..oops) and coarse salt and toss to coat beans evenly.
Cooks Tip: I contacted my friends over at the Garden Hotline and learned to freeze the Bounty. Preserves surplus beans at their freshet. First blanch whole or cut beans: Boil them three minutes, then submerge in ice water. Drain and transfer to freezer containers, leaving a 1/2 inch headspace.
To cook pot stickers steam them in water infused with a ginger slices, or pan fry in sesame oil per packaging directions.
- 1/2 cup soy sauce
- 2 scallions thinly sliced
- pinch of fresh garlic
Whisk it all together and serve
Posted in Gardening, Kitchen Adventures
Tagged canning, gardening, green beans, home made takeout, organic, pot stickers, side dish, soup, take-out, Trader Joe's, vegetarian