Flash Roasted Brussels Sprouts with Red Onion and Lemon Pepper

Flash Roasted Brussels Sprouts

Brussels sprouts go from raw to crispy/tender in about 8 minutes in a hot oven.  So there is really no need to ever cook them any other way!  Here, I’ve given the onion a bit of a head start so that it could achieve a sweet silky flavor and texture.  The added benefit is that the sprouts get a chance to caramelize on the sizzling hot pan long before they make that unfortunate transition to mush, as they are apt to do when overcooked.  The lemon pepper brightens this vegetable dish up and the pine nuts add a rich little crunch.  Easy enough for everyday….special enough for your holiday feast.

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1 large red onion, peeled and cut into 1/2 inch dice

1 tablespoon olive oil

4 cups trimmed, halved brussels sprouts

2 tablespoons butter

1 teaspoon lemon pepper

1/4 cup pine nuts

salt and lemon pepper to taste

Preheat oven to 500 degrees.  Toss red onion and olive oil in a large roasting pan (or baking sheet with sides) spread it out, and roast until it is just starting to caramelize, 5-10 minutes.  Meanwhile, melt the butter in a small saucepan and stir in the lemon pepper.  Rinse the cut sprouts in water then put them in a medium sized bowl and pour the butter mixture oven them.  Toss well to coat. Take the roasting pan out of the oven, add the brussels sprouts mixture, toss together with the onions then spread everything out into a single layer.  Return to oven for 8-10 minutes until sprouts are just tender and turning golden brown.  Do a taste test after 6-7 minutes to see where you are… sprouts come in different sizes and you do not want to overcook them. They should be tender on the outside with a bit of a crunch in the middle. (and they will continue to cook for a minute or two after they come out of the oven so err on the side of undercooking here) Remove from oven, add pine nuts and toss to warm through.  Season with salt and a generous sprinkle of Lemon Pepper to taste.  Serve 5-6

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Flaky Fish Tacos with Marinated Red Onions and Cilantro Cream

Flaky Fish Tacos with Marinated Red Onions and Cilantro CreamI’m pleased to report that the best fish tacos I have ever made are also the easiest fish tacos I have ever made.  I love it when that happens! Three simple components come together so well…the fish is moist and spicy, the sauce cool and creamy and the quick-marinated onions are sweet and crunchy.  This is a combination of a couple of recipes, but mainly an adaptation of one from Simply Mexican, by Lourdes Castro.

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1/2 red onion, thinly sliced

about 1 cup red wine vinegar

1/2 teaspoon sugar

1/4 cup olive oil

1 1/2 teaspoons ancho chile powder (you can use regular chile powder if you like but the fish will not be as spicy)

1 1/2 teaspoons dried oregano

1/2 teaspoon ground cumin

1/2 cup lightly packed fresh cilantro leaves, chopped (half for marinade and half for cilantro cream)

1 jalapeño, stemmed and chopped

1 pound flaky white fish, such as mahi mahi or cod, cut into 4 pieces (I use cod fish)

salt

1/2 cup sour cream

1 tablespoon lemon juice

1 tablespoon heavy cream

8 fresh corn tortillas

2 limes, cut into wedges

Marinate the onion:

Put the onion in a small bowl and pour in enough red wine vinegar to cover.  Add sugar and stir.  Set aside for at least 30 minutes.  May be kept in refrigerator several weeks.

Marinate the fish:

Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, 1/4 cup chopped cilantro, and jalapeno.  Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides.  Allow to marinate for 20 minutes.

Make the sauce:

In a small bowl, mix together the sour cream, remaining 1/4 cup chopped cilantro, lemon juice and heavy cream.  Season with salt and pepper and set aside.

Cook the fish:

Heat a nonstick skillet over medium high heat.  Remove the fish from the marinade and place in the hot pan.  Season the fish with salt.  Cook the fish for 4 minutes undisturbed, then turnover and cool for another 2 minutes or until cooked through.  Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan.  Check for seasoning and add more salt if necessary.  Set aside.

For the tacos:

Heat the tortillas, either in a hot skillet or in the microwave between damp paper towels.  Fill each tortilla with a spoonful of cilantro cream, topped with the flaked fish and marinated onions.  Serve each taco with a lime wedge to add a burst of fresh flavor just before digging in.  Serves 4

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Grilled Garlic Lime Pork Tenderloin with Jalapeño Onion Marmalade

From Gourmet Magazine, September 1995, one of my favorite recipes for entertaining.  The Jalapeno Onion Marmalade can be made up to two days ahead, refrigerated, then gently reheated.  The pork needs to marinate for at least one day before grilling.  So you can see that this leaves very little work to do on the day you are serving this dish.
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Serves 6-8
For the marinade:
6 large garlic cloves, chopped
2 tablespoons soy sauce
2 tablespoons grated fresh ginger root
2 teaspoons Dijon mustard
1/3 cup fresh lime juice
1/2 cup olive oil
cayenne to taste
4 pork tenderloins, about 3/4 pound each, trimmed
For the marmalade:
1 1/4 pounds red onions, chopped fine (about 4 cups)
3 tablespoons olive oil
2 fresh jalapeno chilies, seeded and minced
2 tablespoons honey or sugar
3-4 tablespoons red wine vinegar
1/4 cup water
To make the marinade:
In a blender or small food processor, blend marinade ingredients with salt and pepper to taste.
In a large sealable plastic bag, combine pork with marinade.
Seal bag, pressing out air, and put in a shallow baking dish
Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.
Prepare grill.
Let pork stand at room temperature about 30 minutes before grilling.
Remove pork from marinade, letting excess drip off, and grill on an oiled rack turning every 5 minutes until a meat thermometer registers 150-160.  (15-20 minutes)
Transfer to a cutting board and let rest 5-10 minutes before slicing.
Serve with onion marmalade.
To make the Jalapeno Onion Marmalade:
In a large heavy skillet, cook onions in oil with salt and pepper to taste over moderate heat, stirring until softened.
Add jalapenos and cook, stirring one minute,  Add honey or sugar and cook, stirring one minute,  Add vinegar and simmer , stirring until almost all liquid is evaporated.  Add water and simmer, stirring until mixture is slightly thickened and onions are very tender, (the recipe says about 10 minutes but I find that it takes quite a bit longer to get them very tender, about 25 minutes, and I tend to need to add a bit more water as the marmalade cooks down.)  Season with salt and pepper.
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Buttermilk Crisped Vidalia Onion Rings

onion rings to post

Incomparable to frozen onion rings and infinitely easier than homemade french fries…you must make these if you and your family are onion ring lovers.  Keep some buttermilk in the frig and you’ll be ready to turn superhero. “Hey, would you guys like onion rings instead of plain old potato chips with those burgers?? No problem!”

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3 or 4 nice big Vidalia onions, peeled and   sliced 1/2 inch thick and separated into rings (tiny inner rings should be reserved for another use)

2-3 cups buttermilk, shake well before using

salt and pepper

2-3 cups all purpose flour

peanut oil for frying

Place onion rings in a large bowl and cover with buttermilk.  Let sit at least 10 minutes, stirring a couple of times to make sure all the onions are well coated.

Meanwhile, stir flour together with a couple of teaspoons of salt and pepper each.  Taste to make sure flour is nicely seasoned.  Prepare a baking sheet lined with wax paper. Remove a couple of onion rings at a time from the buttermilk, shake a bit to drain off excess then dredge quickly in the seasoned flour.  Place coated rings on waxed paper and let rest for about 15 minutes to give the batter a chance to set.  Repeat with remaining onions.

Heat oil in a large heavy skillet (a wok works really well here) over high heat until hot. (350-375 degrees or test with an onion ring…it should sizzle immediately).  Fry onion rings in batches of 6 or so at a times, being careful not to crowd the pan too much, and turning the rings a couple of times to brown evenly.  It will only take a few minutes per batch. Transfer to paper towels to drain, season with additional salt and pepper if necessary.  May be kept warm and crispy in a 200 degree oven while you cook the remaining rings.  (They stay crispy at room temperature as well…another reason I love this recipe)

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Roasted and Caramelized Whole Shallots

I’ve served them with grilled chicken, tonight they are waiting for the Fennel Spiced Pork Loin to come out of the oven, and next week I’ll quadruple the recipe to serve alongside our turkey.  Roasted Shallots have more flavor and are sweeter than pearl onions…AND they are infinitely easier to prepare.  The recipe is from Ina Garten, published in Barefoot in Paris.  (note:  stick with medium to small sized shallots if you want the roasting time to be 15-20 minutes)

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6 tablespoons unsalted butter

2 pounds fresh shallots, peeled, with roots intact

3 tablespoons sugar

3 tablespoons good red wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat leaf parsley

Preheat oven to 400 degrees.  Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar and toss to coat.  Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown.  Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.  Season to taste, sprinkle with parsley and serve hot.

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Glazed Apricot-Dijon Pork Tenderloin Roasted with Caramelized Onions

 

Easy enough for a weeknight family supper but elegant enough for an Autumn dinner party, here is my new favorite recipe for pork tenderloin.  Go ahead and roast 2 tenderloins even if you don’t need that much because the leftovers are scrumptious. Recipe idea from Pure Flavor, by Kurt Beecher Dammeier, but I’ve adapted it for fool-proof results.

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2/3 cup Smucker’s All-Fruit Apricot Preserves

2 tablespoons Dijon Mustard

2 tablespoons whole grain mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

2 medium onions, thinly sliced

extra virgin olive oil

2 pork tenderloins, trimmed

2 teaspoons salt

coarsely ground black pepper

In a small bowl, combine the preserves, Dijon mustard, Whole-grain mustard, salt, black pepper and cayenne.  Set aside. (may be made up to one week ahead)

Preheat oven to 400 degrees.

Heat  2 tablespoons olive oil in a large skillet over medium high heat.  Add the sliced onions and sauté until they have softened and are beginning to show some color.  Meanwhile, season the pork tenderloins with salt and pepper. Transfer the onions to a baking dish just large enough to hold the two pork tenderloins.  Return the skillet to the heat and add a bit more olive oil if necessary.  Add the tenderloins, brown then on all sides, then remove them from the skillet and set them on top of the sauted onions.  Spoon the reserved apricot glaze over the pork and roast in preheated oven for 20-30 minutes or until the pork reaches an internal temperature of 150 degrees.  (instant read thermometer is the way to go here…a very small yet worthwhile investment to make if you don’t have one already) Let the pork rest for 10 minutes before serving.  Cut tenderloins into 1/2 to 1 inch slices and serve with the caramelized onions. Serves 4-6

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