Caribbean Pork with Black Beans and Mango Salsa

July 15th, 2016

Pork Caribbean Dinner 1

I would be curious if any of you have tasted Panamanian cuisine.  I have just been introduced to this  flavor profile. Panamanian cuisine is similar to other Caribbean locales and has been influenced by the Native Americans, Spanish and African immigrants who populate this land bridge between two continents. It includes tropical fruits, coconut, herbs like cilantro, rice and beans and seafood, pork and poultry.

I recently met Smith Anderson, founder of 980 Panama Gourmet Sauces. With his partner Alexis Gallardo, he conceived the idea of manufacturing sauces with ingredients straight from the fields of Panama.  All of their sauces are natural and gluten free. Alexis Gallardo, a native of Panama, had studied chemical engineering and was a part of his family’s manufacturing and distribution company that is the top exporter of natural vinegars in Central America.  Smith and Alexis formed their own company to produce flavorful sauces with an emphasis on freshness and quality ingredients.

980 sauces

Imagine adding Pineapple Coconut sauce to your caribbean rice dish or as a marinade for your favorite chicken.  The Wild Cilantro sauce adds just the right heat and flavor to tacos.  The Smoky Chipotle sauce would be great on ribs.  One of the newer sauces, not pictured above , is Caribbean Lime.  I used it in addition to the Wild Cilantro in the recipes I developed here. It has a bit of heat and a piquant flavor.

Pork Carribean Dinner 3 close

I marinated the pork cutlets in a mixture of the Wild Cilantro Sauce and the the Caribbean Lime Sauce with olive oil and vinegar before breading and frying.  The black beans were coated with a vinaigrette of olive oil, lime juice and the Wild Cilantro and Caribbean Lime Sauce. The Mango Salsa or Chatini comes from Dory Greenspan and is part of the cuisine of the island of Mauritius.  This is a meal worthy of sharing with friends and family with unique flavors and bright taste.

Smith Anderson has graciously offered to donate a four pack of sauces to one of my followers.  All you have to do is leave a comment below and like 980 sauces on Facebook. I will pick a winner by random drawing.

CARIBBEAN PORK

4 Tenderized boneless pork cutlets
1 Tablespoon Wild Cilantro 980 Sauce
1 Tablespoon Caribbean Lime 980 Sauce
1 Tablespoon olive oil
1 teaspoon white wine vinegar

3/4 cup flour
salt and pepper to taste
1 egg beaten with a little water
1 cup Panko crumbs

2 Tablespoons oil for frying

Combine the 980 sauces with the olive oil and white wine vinegar.  Place pork cutlets in shallow rectangular bowl.  Spoon sauce over them, turn and cover both sides of pork evenly with marinade.  Cover and refrigerate for at least 4 hours.

Place flour in bowl and season with salt and pepper.  Place egg and water in another bowl.  Put Panko crumbs in a third bowl.  Dip pork chops in flour, then egg and then in Panko crumbs being sure that the chops are well covered.  Place chops and on large plate and refrigerate for at least 1/2 hour to set crumbs.

Heat oil in large skillet and brown chops on both sides.  Place in 350 degree oven for 15 minutes to be sure that they are cooked through.

BLACK BEAN SALAD

1 15 Oz. can black beans drained and rinsed
1 large celery stalk, diced
1/4 cup chopped celery leaves
2 roma tomatoes, diced
2 scallions chopped

3 Tablespoons olive oil
1 Tablespoon lime juice
zest of 1 lime
1 teaspoon Wild Cilantro 980 Sauce
1 teaspoon Caribbean Lime 980 Sauce

Combine black beans with celery, celery leaves, tomatoes and scallions.

Combine the vinaigrette ingredients and pour over black bean mixture.  Refrigerate for at least 1/2 hour to combine flavors.  Serve as is or over a bed of watercress.

MANGO CHATINI ( Dory Greenspan )

Juice of 1 lime
1 teaspoon grated fresh ginger, or to taste
1 large ripe but firm mango, peeled, pitted, and finely diced
1 spring onion, trimmed, quartered lengthwise, and thinly sliced
2 teaspoons finely chopped fresh cilantro
Salt and freshly ground pepper
Pinch of cayenne

Stir the lime juice and ginger together in a small serving bowl.  Add the mango, onion, and cilantro and season with slat, pepper and if you’d like, a pinch of cayenne.

Serve over Caribbean pork cutlet.

Printable Recipe

Parmesan Roasted Potatoes and a Celebration

July 5th, 2016

Parmesan Roasted Potatoes 1

Before we left for Michigan and our 50th Anniversary celebration, I made these tasty roasted potatoes.  They will be made often.  You can use either freshly grated Parmesan cheese or the stuff in the jar.  They are flavored with garlic powder, onion powder, oregano, paprika and chili powder.  It is even suggested that you drizzle them with a sour cream dip.

We had meant to take our wedding album to our celebration, but when it came time to get it, it was no where to be found.  Luckily we had two pictures saved to our computer.  This is a picture of David and his Groomsmen.

Groomsmen 2

Since three of the guys were able to attend the party, David decided to recreate the picture with our friend Moses standing in for Jack (second from the left).

Groomsmen 1

 

We had the best time with everyone and David is still friends with all of these guys.

Wedding Party

My cousin Susie was the only one of my bridesmaids able to attend.

Parmesan Roasted Potatoes 3V

These potatoes were crispy on the outside and tender within.  We loved them.

PARMESAN ROASTED POTATOES ( From 12 Tomatoes )

55 Minutes to Prepare, Serves 6

INGREDIENTS

1 1/2 pounds baby potatoes, halved
1/2 cup Parmesan cheese, finely grated
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon paprika
1/8 teaspoon chili powder

Dip:
1/2 cup sour cream
1-2 tablespoons lemon juice
Fresh chives, finely chopped

PREPARATION

Preheat oven to 400 degrees F. and grease baking dish with olive oil

In a small bowl, whisk together parmesan cheese, salt, pepper, garlic and onion powders, oregano, paprika and chili powder until combined.

Gradually sprinkle cheese mixture evenly over the oiled baking dish until it’s completely covered.

Place potatoes cut side down in a single layer on top of cheese mixture, pressing gently to make sure the cheese adheres to them.

Bake for 35-40 minutes, or until potatoes are fork tender and cheese is golden and crispy.

While potatoes cook, whisk together sour cream and lemon juice in a small bowl, adding lemon juice until desired tartness is reached.  Refrigerate until ready to use.

Remove baking pan from oven and let cool 5-10 minutes.

Serve hot drizzled with sour cream mixture.

Printable Recipe

Tandoori-Style Chicken for a Picnic

June 21st, 2016

Tandoori-Style Chicken 1 better

If you are looking for a flavorful picnic chicken, this is the one for you.  Because of the long marination in spices, garlic and ginger, it is delicious even at room temperature. I would happily put this chicken in a container and carry it to a picnic spot overlooking a mountain view or a babbling stream.  In my perfect picnic spot I would serve it with the following.

Couscous-with-arugla-2

Israeli Couscous and Arugula Salad.  It is bright.  It is piquant and it is light.  You can find the recipe here.

Zoodle Mixed Salad 1

One of my new favorite salads is this Zoodle vegie salad.  It is perfect for a picnic.   Here is the recipe.

Savory-Cheese-and-Chive-Bread-3V

All picnics require bread.  This wonderful cheese and chive bread from Dorie Greenspan is perfect.  It is one of my favorites.

Chocolate-Shortbread-Bars-2-V

 

My Chocolate Pecan Shortbread Bars are fast and easy.  You can make them even better with good quality chocolate.  I even make and freeze these to have on hand for impromptu get togethers.  Recipe here.

Picnic-2048x1229

Add some fruit, cheese and wine for a perfect picnic.

Tandoori-Style Chicken close

The fiery jalapeno and ginger spiked marinade assures that this chicken will have lots of flavor when it is served cold or at room temperature.  Although the recipe calls for roasting in the oven, it would also be great on the grill.  Try it for your next picnic or cookout.

TANDOORI-STYLE CHICKEN

  • ½ cup plain yogurt
  • ¼ cup fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon ground coriander
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cardamom
  • teaspoon cayenne pepper
  • 1 small onion, peeled and cut into chunks
  • 1 jalapeño, stemmed, and seeded if desired
  • 1 inch-long piece gingerroot, peeled and sliced into coins
  • 2 garlic cloves, peeled
  • 4 pounds skinless chicken drumsticks and thighs, rinsed and patted dry
  • Vegetable oil, for brushing
  • Lime wedges, for garnish
  1. For marinade, combine all ingredients except for chicken, oil and lime wedges in a food processor and purée until smooth.
  2. With a sharp knife, make several incisions on each chicken piece to help marinade penetrate meat. Transfer chicken to a large glass or ceramic baking dish and pour in marinade, turning chicken pieces to coat. Cover dish with plastic wrap and transfer to refrigerator for at least 4 hours or overnight.
  3. Preheat oven to 450 degrees. Remove chicken pieces from marinade. Transfer chicken to a roasting pan and drizzle with vegetable oil. Roast, basting occasionally, until juices run clear and meat is just cooked through, about 25 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 1 hour before serving. Serve with lime wedges.

Printable Recipe

Sheet Pan Pork Saltimbocca

May 26th, 2016

Sheet Pan Pork Saltimbocca 1

What a terrific idea.  From the good folks at Bon Appetit Magazine comes this easy way to cook your whole dinner on one sheet pan.  The timing for this recipe to appear couldn’t be better.  Most of my remaining kitchen supplies are in boxes sealed and ready to accompany us back to North Carolina.  It was so convenient to turn the oven on and cook the whole dinner in one pan.

Saltimbocca is Italian for “jumps in the mouth”.  Usually it is made with veal that is pounded thin, wrapped in prosciutto with a sage leaf underneath, sauteed in butter and then simmered in dry white wine.  This unconventional treatment starts with potatoes and onions seasoned with lots of sage and olive oil and cooked in a hot oven.  The boneless pork chops topped with the prosciutto are then added to the pan to continue cooking until they are done.  I also added asparagus.

Sheet Pan Pork Saltimbocca 2V

This was a flavorful dinner with very little effort.  We are headed back to North Carolina with a small u-haul trailer.  I am proud that I can include that word “small”.  We will miss our Florida home but are looking forward to the different travel opportunities we now have.

SHEET PAN PORK SALTIMBOCCA

  • 1-inch-thick slices boneless pork loin (6–8 ounces each)
  • 1 1/2 cups dry white wine
  • 2 onions, cut into 1/2-inch-thick slices
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 pound small (2-inch-diameter) Yukon Gold potatoes, cut into 1/2-inch-thick rounds
  • 1/8 cup chopped fresh sage leaves
  • thin slices prosciutto
  •  Asparagus spears drizzled with olive oil, optional
    • Preheat oven to 450°.  Pierce pork slices all over with the tip of a paring knife. Place in a dish just large enough to hold pork in a single layer. Pour wine over and let marinate at room temperature while preparing other ingredients.
    • Place onions in a medium bowl, drizzle with 1 Tbsp. oil, and season with salt and pepper. Toss gently to coat without breaking up slices. Transfer onions to prepared baking sheet, spreading out in an even layer. Combine remaining 2 Tbsp. oil, potatoes, and sage in same bowl; season with salt and pepper and toss to coat. Place potatoes on sheet, tucking in among onions.
    • Roast onion-potato mixture until potatoes are beginning to brown around the edges, about 20 minutes. Remove pork from wine and pat dry. Season with salt and pepper and top each pork slice with 2 prosciutto slices. Place pork on baking sheet atop potatoes and onions. Add asparagus spears if desired. Roast until an instant-read thermometer inserted horizontally into center of pork registers 135°, about 15 minutes.   (After 10 minutes, I turned pork chops over to brown more evenly.  I lifted the prosciutto , turned the chops and placed the prosciutto back on the chops.)  Remove pan from oven and let rest, covered with foil for about 10 minutes.  Serve.

Printable Recipe

 

Oven Baked Mashed Potato Cakes

May 22nd, 2016

Mashed Potato Cakes 1

I made these delicious little mashed potato cakes before we left for Florida.  I packed what was leftover in our cooler and we have finished them while we are here preparing the house for the sale closing.  They are such an easy do ahead side dish.  The potato cakes are flavored with ham and chives with eggs, milk and butter for binding them together.

Florida House Sale 1

This was the condition of my kitchen two days ago.  All of the cabinets were emptied and the contents spread about on the counters.  I managed to find a small section of the island cleared enough to cut up carrots for roasting for that nights dinner.  By the end of the next day, most of the kitchenware was sold along with the rest of the house contents.

Florida House Sale 2

All of our art work, furniture, linens and smalls have found new homes.  We are fortunate that the new owners purchased a lot of the furniture so we still have a bed in which to sleep, a table on which to eat, and a comfy chair to recline in while watching TV.  I saved a few pots and pans, a French press coffee maker and miscellaneous tools to make simple meals possible.  The estate sale is over and we have five more days until the closing.  I shed a few tears when I left the house in the hands of my estate sale manager, knowing that when we returned at the end of that first day the house would have lost much of its charm.  But I have gotten used to the empty rooms and parting with all of this stuff is really liberating.

Mashed Potato Cakes 2V

The recipe for the potato cakes came from Eatwell 101.  They are healthier than pan fried potato cakes.  I used ham instead of pancetta. Check out the website for some lovely pictures and the recipe.  My potato cakes took longer to brown than the 10 minutes that is suggested in the recipe.  But the flavor is great and you could get creative with the ingredients.

Next up is a sheet pan dinner.  When you are reduced to making do with just a few pans, you need to get creative.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.