Tag: black pepper

Beef Medallions with Fresh Horseradish Cream – Perfect for the Middle of Fallmer

This time of year can be a little schizophrenic for a cook.
We’ve not quite let go of summer and its fast, fresh food; but at the same
time, the cooler weather has us craving hearty, more comforting fall fare. This
beef medallions with fresh horseradish cream recipe is delicious nod to that
kind of seasonal culinary dilemma.

The combination of the sweet, juicy tomato salad base,
along with the seared beef, and aromatic sauce works whether you’re enjoying it on
a warm autumn day, or cold, rainy night. My only regret is I didn’t have any
crusty bread around to soak up all those incredible juices. That’s a rookie
mistake any time of year!

Like I said in the video, horseradish is easy
to find these days, especially in the higher-end grocery chains. It’s usually
sold by the pound, so don’t be afraid to ask the produce person to cut you off
a smaller piece, as the roots can get pretty big. If you’ve never used fresh
horseradish before, I hope you check it out soon. Enjoy!

Ingredients for 2 portions:
2 tbsp vegetable oil for frying
4 pieces (about 3-oz each) beef top sirloin, pounded into
1/4-inch thick medallions
salt, pepper, and cayenne to taste
flour as needed
2 cups cherry tomatoes, quartered
1 tbsp rice vinegar
1/2 tsp salt
1/4 tsp sugar
freshly ground black pepper to taste
For the horseradish cream:
1/3 cup crème fraiche
2 tbsp freshly, finely grated horseradish root
pinch of salt

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Baked Lemon Pepper Salmon – Sometimes Cooking’s Not Pretty

I wouldn’t exactly call this baked lemon pepper salmon a
failed experiment, as the cooking method shown herein is a very useful tool in
the ongoing battle against boring salmon; but my attempt to fuse lemon and
pepper flavor onto the surface with a quick pickling suffered from lack of

Such is cooking. Live, learn, and occasionally eat too tart and
peppery salmon. Anyway, every time we’d post one of our
broiled salmon recipes, I’d get emails from people without broilers asking
how they can get the same results, so I figured my little trial by acid would
make for a good excuse to show how easy baked salmon is. 

As long as you get
your oven nice and hot, and aren’t afraid to poke the fish with a fork to
check, you should be enjoying tender, moist, flaky meat every time. You can always cook it more, so check after 10 minutes and
go from there. If you test in the
filet’s natural seams, the evidence of
your breaking and entering will
hardly be noticeable, and easily covered by a
sauce or slice of lemon.

If you use my recipe, you may want to adjust the pepper and
acidity of the lemon with something on the sweet side. Pretty much any kind of
glaze or marinade will work with this easy technique, and many of them (most of
them) will look better than this. I hope you give this a try soon. Enjoy!

Ingredients for 2:
two 8-10 oz center-cut salmon filets, boned, skin on
2 tbsp lemon juice
1 tbsp black pepper
1 tsp miso paste
2 tsp mustard
1 1/2 tbsp mayo
cayenne to taste
salt to taste
*Next time I’ll add some Hoisin sauce or something sweet to
balance the flavors better.

Bake at 450 degrees F. 10-15 min or until done.

Crispy Pork Carnitas – These “Little Meats” are Special Treats

There’s nothing like carnitas. Cubes of fragrantly spiced pork are slowly cooked in lard until they’re crispy on the outside, while at the same time remaining soft and succulent inside. Bust some up on a warm tortilla, drizzle with braising liquid, top with a little salsa, onion, and cilantro, and you’re probably enjoying the world’s best taco.

I said probably, since these things can be debated forever, and who has that kind of time when there are carnitas to make? This is a very simple recipe to adapt to the home kitchen, and as long as you cook the pork until it’s fork tender before crisping, you’re almost guaranteed a gorgeous pile of memorable meat.

I show how to do a whole pan at once under the broiler, but you can just as easily crisp up small batches in a frying pan set on medium-high heat. Just spoon in some reserved fat, and cook until crisp. Either way, this is a very important step, and not to be skipped.

There are hundreds of different spice combinations you can use here, and I often switch things up. I always include the salt, pepper, orange, garlic, and cinnamon, but then see where my mood takes me. Having said that, this is a pretty typical ingredient list, except for maybe the Chinese 5-Spice.

Mine contained cinnamon, fennel seed, clove, ginger, and star anise; so if you can’t find any, just add a pinch of each of those things instead. It seemed to add a little extra sweetness to the meat, and I may even use more next time. Besides that, oregano and/or thyme are nice additions, as are various chili powders.

If you’ve never tried to make carnitas at home, I really hope this inspires you to try. If you’ve never had carnitas at all, I need you to call in sick tomorrow, and make this recipe immediately. It’s that good. And don’t forget the fire-roasted salsa. Enjoy!

Ingredients for 6 servings Carnitas:
3 pounds boneless pork butt (shoulder), rind removed, cut into 2-inch cubes
1 tbsp kosher salt (this needs to be salted generously!)
1 tsp fresh ground black pepper
3/4 tsp cinnamon
1 tsp ground cumin
1/2 tsp Chinese 5-spice
1 orange, peel and juice
8 cloves peeled whole garlic
2 bay leaves, torn in half
1/4 cup olive oil
Roast at 275 F. for about 3 1/2 hours or until fork tender

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