Tag: immersion blender

Spicy Fire Roasted Salsa

Spicy Fire Roasted Salsa

by Pam on April 15, 2013

We had friends over for dinner and they requested Mexican food. I made this spicy salsa to serve with chips and the chicken tacos that I was making for dinner (recipe to follow). I started out using 1 jalapeno but it didn’t have a strong enough spice (they turned out to be mild peppers) so I added another jalapeno. I loved the richness the roasted tomatoes gave to this salsa and I thought the tang from the lime was great. It was really flavorful and a big hit with us all, even the kids!

Pour the tomatoes into a large mixing bowl. Add the chopped cilantro, green onions, garlic, lime juice, and jalapeno. Toss in the cumin and oregano then season with sea salt and freshly cracked pepper, to taste. Blend using an immersion blender until thoroughly combined. Taste then add more jalapeno or seasoning if needed. Cover and set aside for at least 30-60 minutes for flavors to mingle. Serve with chips, tacos, tostadas, eggs, or any of your favorite Mexican dishes. Enjoy.

 



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Spicy Fire Roasted Salsa




Yield: About 4 cups

Prep Time: 10 min.



Ingredients:

2 (15oz) cans of diced fire roasted tomatoes
1/2 cup of cilantro, chopped
4 green onions, chopped
1-2 cloves of garlic, chopped
Juice from 1/2 lime
1-2 jalapenos, chopped
1/4 tsp cumin
1/4 tsp oregano
Sea salt and freshly cracked pepper, to taste

Directions:

Pour the tomatoes into a large mixing bowl. Add the chopped cilantro, green onions, garlic, lime juice, and jalapeno. Toss in the cumin and oregano then season with sea salt and freshly cracked pepper, to taste. Blend using an immersion blender until thoroughly combined. Taste then add more jalapeno or seasoning if needed. Cover and set aside for at least 30-60 minutes for flavors to mingle.

Serve with chips, tacos, tostadas, eggs, or any of your favorite Mexican dishes. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce

Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce

by Pam on November 12, 2013

My husband was in the mood for Mexican food so I made these enchiladas for dinner. I made a homemade sauce that turned out to be spicy, flavorful, and really delicious. The pork was tender and the caramelized onions made these enchiladas extra tasty.  I used extra sharp white cheddar so it was cheesy and flavorful without using a ton of cheese. The sauce was a bit too spicy for my kids so they opted for a pork, bean, and cheese quesadilla. My husband and I both really loved these enchiladas. They had a nice kick and they were hearty without being heavy. I loved mine with fresh avocado and sour cream while my husband opted for avocado and extra hot sauce.

Heat the canola oil in a sauce pan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the minced garlic, chile powder, cumin, coriander, and oregano then stir constantly for 1 minute. Add diced tomatoes and juice along with the chicken broth. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 30 minutes.

After the sauce has simmered for 30 minutes, blend the sauce with an immersion blender (or regular blender) until smooth. Pour through a sieve to remove excess pulp, if desired. Taste and re-season if needed. Set aside

While the sauce is simmering, caramelize the onions. Heat a tablespoon of oil into a large skillet over medium heat. Add the sliced onion and cook, stirring often, for 20-30 minutes, or until tender and caramelized. Side Note: If the onion gets too dry while cooking, add a few tablespoons of water to keep them moist. Season with sea salt and freshly cracked pepper, to taste. Set aside.

Preheat the oven to 350 degrees. Coat a large 9×13 baking dish with cooking spray.

Heat the remaining olive oil in the same skillet you cooked the onions in. Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the pork into medallions then dice into bite sized chunks. Spread the diced pork out evenly on the cutting board. Sprinkle the pork evenly with a bit of sea salt, freshly cracked pepper, garlic powder, cumin, oregano, and coriander. Cook the pork in 2 batches, seasoned side down, in the hot pan. Season the other side of the pork then leave it alone for 2-3 minutes, until it’s caramelized then flip and cook for another 1-2 minutes. Remove to a plate and cover with a tin foil tent; cook the second batch of pork. Side Note: Pork will NOT be cooked through – it will finish cooking in the oven.[1]

Wrap the flour tortillas in a dishcloth then place into the microwave for 20-30 seconds or until the tortillas are pliable. Pour enough enchilada sauce to cover the bottom of the prepared baking dish. Place some of the pork, a spoonful of beans with sauce, and a spoonful of caramelized onions down the center of the tortilla. Roll and place seam side down in the baking dish. Repeat with the remaining tortillas and ingredients. Pour more sauce over each rolled enchilada then top with the cheese.

Cover with tinfoil then place into the oven and bake for 30 minutes. Remove the foil then continue to bake for 5 minutes or until the cheese is melted. Serve with chopped green onions on top along with diced avocado, sour cream, and hot sauce on the side. Enjoy.



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Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce




Yield: 8 enchiladas



Ingredients:

Enchilada Sauce:

1 tbsp canola oil
1 small sweet yellow onion, diced
3 cloves of garlic, minced
1 1/2 tbsp chile powder
1/2 tbsp adobo chile powder
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp oregano
2 14 oz cans of fire roasted diced tomatoes with green chiles and garlic
1/2 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
1 tsp honey

Enchiladas:

1 1/2 tbsp canola oil (divided)
1 large onion, sliced
1 Pork tenderloin, cut into bite sized chunks
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Cumin, to taste
Oregano, to taste
Coriander, to taste
8 small flour tortillas
1 14 oz can of chili beans with sauce
Extra sharp white cheddar, shredded
Green onions, diced
Cilantro, chopped
Avocado, diced
Sour cream
Hot sauce

Directions:

Heat the canola oil in a sauce pan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the minced garlic, chile powder, cumin, coriander, and oregano then stir constantly for 1 minute. Add diced tomatoes and juice along with the chicken broth. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 30 minutes.

After the sauce has simmered for 30 minutes, blend the sauce with an immersion blender (or regular blender) until smooth. Pour through a sieve to remove excess pulp, if desired. Taste and re-season if needed. Set aside

While the sauce is simmering, caramelize the onions. Heat a tablespoon of oil into a large skillet over medium heat. Add the sliced onion and cook, stirring often, for 20-30 minutes, or until tender and caramelized. Side Note: If the onion gets too dry while cooking, add a few tablespoons of water to keep them moist. Season with sea salt and freshly cracked pepper, to taste. Set aside.

Preheat the oven to 350 degrees. Coat a large 9×13 baking dish with cooking spray.

Heat the remaining olive oil in the same skillet you cooked the onions in. Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the pork into medallions then dice into bite sized chunks. Spread the diced pork out evenly on the cutting board. Sprinkle the pork evenly with a bit of sea salt, freshly cracked pepper, garlic powder, cumin, oregano, and coriander. Cook the pork in 2 batches, seasoned side down, in the hot pan. Season the other side of the pork then leave it alone for 2-3 minutes, until it’s caramelized then flip and cook for another 1-2 minutes. Remove to a plate and cover with a tin foil tent; cook the second batch of pork. Side Note: Pork will NOT be cooked through – it will finish cooking in the oven.

Wrap the flour tortillas in a dishcloth then place into the microwave for 20-30 seconds or until the tortillas are pliable. Pour enough enchilada sauce to cover the bottom of the prepared baking dish. Place some of the pork, a spoonful of beans with sauce, and a spoonful of caramelized onions down the center of the tortilla. Roll and place seam side down in the baking dish. Repeat with the remaining tortillas and ingredients. Pour more sauce over each rolled enchilada then top with the cheese.

Cover with tinfoil then place into the oven and bake for 30 minutes. Remove the foil then continue to bake for 5 minutes or until the cheese is melted. Serve with chopped green onions on top along with diced avocado, sour cream, and hot sauce on the side. Enjoy.



Recipe and photos by For the Love of Cooking

 

 

References

  1. ^ (click this link for instructions (www.learninghowtocook.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Homemade (Mayo) with Love

This garlic and basil mayonnaise recipe was inspired by my
friend Jennifer Perillo’s fabulous new cookbook, Homemade with Love. As a
longtime admirer of In Jennie’s Kitchen, I expected her cookbook to be filled amazing
recipes and gorgeous pictures, and it certainly was, but what I didn’t expect
was to see my name and this blog mentioned on page 229!

That’s right, on Jennifer’s homemade mayonnaise recipe, we
were credited with the always-impressive immersion blender method seen herein.
She even called me a genius, which is obviously a very, very slight
exaggeration. I feel kind of guilty since I didn’t invent this technique, but
since I don’t remember who showed me, it’s just going to be easier to take
credit.

Jennifer and I have very similar tastes, and if you like my
videos I’m fairly sure you’ll love this book. I really enjoy when a cookbook
author shares little stories and anecdotes to introduce the recipes, and she’s
done that throughout. 

To understand where a recipe comes from, and why it’s
being shared, always makes it more fun to cook and savor. That’s why I talk so
much during my videos. Anyway, for more info, follow this link to Amazon where
Homemade with Love is enjoying rave reviews. Enjoy!

Ingredients for 1 1/2 cups Garlic and Basil Mayonnaise:

(will last about 3-5 days)
1 cup basil leaves
3 cloves finely minced garlic
2 egg yolks
2 tbsp fresh lemon juice
3/4 tsp salt, or to taste
cayenne and freshly ground black pepper to taste
1 tsp Dijon mustard
1 1/2 cups vegetable oil or a lighter tasting olive oil (or a combination of the two)
*For regular plain mayo, I generally recommend a neutral tasting vegetable oil like canola. 

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