Pork Tenderloin Sliders With Chimichurri

Happy 4th of July, Everyone!

We have had a great week seeing Jon on a quick visit from Iowa while juggling homework in Thermodynamics, watching World Cup 2014, hanging out with his BFF Anthony, and anyone else he meets along the way.

In celebration of seeing him for a few days, he requested one of his favorite dishes--Pork Tenderloin Sliders with Chimichurri Sauce!  As you know, it is not the cheapest cut of meat! (Although, stores will typically have deals from time to time, i.e. 2-for-1, and I try to at least put 2 in the freezer.) Certainly, not a staple for any college cook or college budget by any means, but it is worth buying for those special days, celebrations, and occasional splurge!

This recipe is another fool-proof dish from Ina Garten aka The Barefoot Contessa on a great marinade--easy to do, well worth the time--but similar to the Jumbo Stuffed Shells (one of Jon's favorite pasta dishes)--it requires multiple steps.

The "green sauce", as Jon refers to it, is adapted from Tyler Florence, another great chef on the Food Network.

Take another challenge and try to make another one of Jon's multi-step, favorite dishes--just like the Stuffed Jumbo Shells--easy skill level, but more of them! Take these mouth-watering sammies to any picnic, fireworks, outdoor concert, or family get-together tomorrow! Be safe out there!

Equipment:
Two Ziploc Gallon Freezer Bags
Mixing Bowl
Whisk
Nutri-Bullet or Shake Blender (or good old fashioned arm strength and a mixing bowl)
Large grill skillet (or actual grill)
Baking sheet covered with foil

Ingredients:
2 pork tenderloins, silver tendon sheaths removed
Salt & Pepper
Slider rolls

Pork Marinade:
3/4 cup lemon juice, freshly squeezed
1/2 cup olive oil
6 garlic cloves, minced
1 1/2 Tbls of fresh Rosemary, minced
1 Tbls of fresh thyme leaves
2 tsp Dijon mustard
Kosher Salt

Chimichurri Sauce:
6 garlic cloves, minced
2 jalapeños, seeded, diced
1/4 cup red wine vinegar
1/2 cup fresh parsley, chopped
1/2 cup fresh oregano, chopped
3 limes, juiced
1 1/4 cup olive oil
1 tsp kosher salt
1 tsp black pepper

Instructions:
1. Wash your hands and surfaces frequently and well when working with pork.
2. Preheat the oven to 350F degrees.
3. When working with pork tenderloin, you must remove a very fibrous, tough tendon sheath FIRST!
----find the shiny, silvery tendon
----slide a sharp knife underneath the tendon as closely as possible to avoid wasting precious meat
----trim the tendon very carefully

4. Make the Pork Marinade: Combine all in ingredients in a bowl and whisk together.

5. Double bag your ziploc bags and add the pork and Pork Marinade. Seal.

6. Let the meat sit overnight, but at a minimum x 3-4 hours.

7. Make the Chimichurri Sauce--2 options:
----Combine everything into a Magic-Bullet-type blender for a smooth sauce, or
----Chop everything by hand and use a drink shaker, like those seen in GNC stores for shakes
----Set aside the night before for more intense flavors. Can store for several days.

8. Preparing the tenderloin:
----after the meat has marinated properly, remove it from marinade and pat dry
----salt & pepper the meat and allow to come to room temperature
----prepare your skillet or grill in MED-HIGH heat
----sear each tenderloin x 3-4 minutes on all four sides.
----place tenderloins on the baking sheet and finish cooking in oven x 12-15 minutes
----remove tenderloins from oven and cover with foil to let rest x 10 minutes. VERY IMPORTANT!

9. Have your rolls toasted and ready.
10. Slice the tenderloins 1/2" thickness on the diagonal. Centers should be slightly pink.

Assemble these however you like, but the flavors of the meat and sauce alone are sufficient!

Poppyseed Lemon Pancake

The 2014 World Cup has been consuming my time these past two weeks, and I apologize for the silence, but what a game today!

USA vs Portugal! 

Wow! 

Germany better wake up here, right?  

Anyhow, I love Sundays because I get to really cook for breakfast without rushing out the door.  I'm talking:

• Sit down. 
• Savor the food. 
• Sip my coffee. 
• Read.
• Do Whatever

And today, I did just that! 

I made Lemon-Poppyseed Pancakes with Blueberries. 
In part, because I wanted to try something new; but also, because Jon is headed home for a brief visit this coming weekend, and lemon-flavored dishes and breakfast are some of his favorite things--how perfect is that?  Put it all in a pancake. Why not?

These pancakes can stand alone;or, add a few eggs, bacon, sausage, and/or fruit.
I'd say...30 minutes tops to make a simple, but delicious, breakfast for any college student. Leftovers great for snacking later. See what you guys think!

Recipe from Baking With Blondie--check out her site for delicious, consistent recipes!

Equipment:

Griddle or large non-stick skillet

Large spatula

Mixing bowls

Whisk

Grater or zester

Ingredients:

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/3 cup sugar

pinch of salt

2 cups buttermilk

2 large eggs, lightly beaten

2 Tbls butter, melted

1/3 cup poppy seeds

Lemon zest from 4 lemons

Fresh blueberries

Butter

Maple Syrup

Instructions:

1. Wash your hands.

2. Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl.

3. Combine the buttermilk, eggs, melted butter, lemon zest, and poppy seeds in a separate bowl.

4. Add the wet ingredients to the dry and stir with a whisk until combined.

5. Heat your skillet with a pat of butter on MED-HIGH.

6. Pour 1/4 to 1/3 cup of batter into the skillet. Remember these will enlarge and expand. Make  sure you have enough space.

7. When the edges begin to bubble and bottom is golden brown, flip carefully onto other side.

8. Cook until golden brown. Remove from skillet. Repeat until the batter is gone.

9. Serve with fresh blueberries, warm syrup, and a little dab of butter if you like.

10. Bacon, sausage, fruit, hashbrowns optional.

Pineapple Jalapeño Chicken

Life is good when you know what you are doing in the kitchen! Sometimes you just start making stuff up with whatever you have in your pantry and reserves,  because there is simply no time for the grocery store or going out.  That's exactly what happened the Monday after getting back from St Petersburg, Florida...we had chicken breasts, one jalapeño, some pineapple juice, lime juice, my fresh herbs, and of course, the usual spices: garlic and Tajin.  This just sort of made sense...and man, was it delish...totally hit the spot!

Before kids headed off to college, it was not uncommon that we'd get back from a late night flight and everyone would be starving after bad airplane food and long hours. Thinking on your feet and throwing something together for two teenage boys became a nightly challenge, but in that process of being creative you find great combinations of flavor--this recipe is one of those 'throw-together-recipes'--perfect for the grad student, college kid with an unpredictable schedule!

Try this the next time you have little time to prepare.
Add white, brown rice, roasted potatoes, a salad, carrots, a roll, make a sandwich--and don't look back!

Pineapple Jalapeño Chicken

Equipment:
Non-stick skillet with or without grill grates
(or use an actual grill if it's not 11:00 pm like the other night)
Pie Plate or Pyrex Dish for marinating
(if you have extra few hours, throw everything in this for a few hours)

Ingredients:
5 chicken breasts, skinless (5-6 oz prepackaged are ideal for this recipe)

olive oil
1-2 tsp of Tajin
3-4 garlic cloves, minced
1 lime, juiced
1/2 cup pineapple juice (or try orange juice, but the pineapple rocks)
Fresh herbs--oregano, basil, thyme
Salt & Pepper
1 jalapeño, seeds and all for the heat

Instructions:
1. Wash your hands.
2. Wash the surface of anything your chicken comes into contact with.
3. Prep your marinating dish with olive oil, garlic, salt and pepper.

4. Add Tajin, jalapeño slices, lime juice, and pineapple juice.

5. Add chicken.

6. Drizzle olive oil, garlic, jalapeño, salt & pepper, Tajin over chicken AGAIN.

7. Add your fresh (or dried) herbs

8. If time is not an issue, let these marinate for 1-2 hours if possible.
9. Pat chicken breasts dry.
10. Heat your skillet with 1-2 Tbls olive oil on MED-HIGH.

11. Sear the chicken breasts 4-5 minutes each until golden brown.

12. Add your sides, sit back and enjoy having one more option for your chicken!