Let's Dish With Linda Lou

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Cannellini Bean Tapenade Topped With A Grape Tomato Salad

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Now Tapenades are traditionally made with olives and capers, but not always! Sometimes pestos contain olives. It can be confusing. I think of a Tapenade as more of some type of purèed vegetable as compared to pesto with a herb or leafy green base which may be used as an uncooked sauce.

The last meal I posted was my Pork Tenderloin Over A Bed Of Cannellini Beans. I had quite a bit of the beans leftover. I didn’t want to waste them because they were so delicious so I turned them into a quick Cannellini Bean Tapenade Topped With A Grape Tomato Salad to have the next day for lunch.

The Cannellini beans were prepared with sautèed leeks, Kosher salt, and freshly cracked black pepper. All I need is a few extra ingredients and I’ll be able to have an amazing lunch.

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Prep Time: 20 minutes:
Cook Time: 12 to 15 minutes
Total Time: 35 minutes
Yields: 8 servings
Equipment: 2 rimmed baking sheets, 10-cup food processor

Ingredients:
3 (15.5-ounce) cans of Cannellini beans, drained and rinsed
1 lemon, juiced
1/2 cup of sun-dried tomatoes, roughly chopped and processed
4-ounces Pecorino cheese, grated
1 1/2 teaspoons Kosher salt
1 teaspoon freshly cracked black pepper
1 clove garlic, roughly chopped
1/2 cup *E.V.O.O
2 tablespoons of chopped Italian flat-leaf parsley
1 loaf of Ciabatta bread, sliced and toasted or grilled (yields 16 slices)

Tomato Salad Topping:
2 pints of yellow and red grape tomatoes, halved
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon granulated sugar
1 teaspoon red wine vinegar
1/4 cup *E.V.O.O.
2 tablespoon freshly chopped basil

Directions For Ciabatta Bread:
Preheat oven to 375-degrees F.

Slice the Ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of Ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper to taste. Place into the oven on the center rack. Bake for 12 to 15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

Directions For Grape Tomato Salad:
In a large bowl add all the ingredients for the tomato salad, mix to combine. Set aside to let marinate.

Directions For Cannellini Bean Tapenade:
Start with a food processor fitted with the metal blade. First, cut the cheese up into cubes. Add the cheese to the food processor. Turn the processor on and let it run for about 2 to 3 minutes or until cheese is the consistency (refer to pictures above) you need. Second, process the sun-dried tomatoes, until finely chopped.

Add the rest of the ingredients into the food processor with the exception of the *E.V.O.O. Pulse until combined. Next, add the grated cheese and pulse until just combined. Last, add the *E.V.O.O. through the feeding tube. Continue to pulse until the Tapenade reaches the desired consistency (refer to picture above). The Tapenade will have great texture because of the sun-dried tomatoes. Transfer the Cannellini Bean Tapenade into a serving bowl.

Drizzle a little *E.V.O.O. over the top of the pesto.

To serve, spread the Cannellini Bean Tapenade on the toasted Ciabatta. Top with the colorful Grape Tomato Salad.

*E.V.O.O. is Extra Virgin Olive Oil

Apricot And Soy Glazed Pork Tenderloin On A Bed Of Cannellini Beans With Sauteed Spinach

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Apricot And Soy Glazed Pork Tenderloin On A Bed Of Cannellini Beans With Sautéed Spinach

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This recipe is elegant and yet so easy to pull together for entertaining. The above pictures are ones I took the very first time I made my Apricot And Soy Glazed Pork Tenderloin On A Bed Of Cannellini Beans With Sautéed Spinach and boy it was delicious. I thought I’d test the recipe out on a few friends and get their opinion. It was definitely a winning dish. I did, however, make one change and that was to use the pan drippings to make this wonderful sauce to drizzle over the top.

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Sautéed Spinach With Garlic

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Prep Time: 10 minutes
Inactive Prep Time: minimum of 2 hours
Cook Time: 35 to 40 minutes
Total Time: 2 hours 50 minutes
Yields: 6 servings
Equipment: 1 (6-quart) Dutch oven, 1 gallon-size zip-lock baggie, 1 (12-inch) sauté pan, chef’s knife

Ingredients For Marinade:
2 pork tenderloins
1 (3-inch) piece of fresh ginger, small dice
5 cloves garlic, minced
1 cup apricot jam
1/4 cup soy sauce, low sodium
1/2 cup olive oil, plus 1 tablespoon
1 teaspoon crushed red pepper flakes

Ingredients For Cannellini Beans:
3 (15.5-ounce) cans of Cannellini beans, rinsed and drained
1 tablespoon of olive oil
1 tablespoon of unsalted butter
2 leeks, cleaned and thinly sliced into half-moons
3 cloves of garlic, minced
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup unsalted chicken broth

Ingredients For Gravy.
1 1/2 cups of unsalted chicken broth, plus 2 tablespoons
1 heaping tablespoon cornstarch

Ingredients And Directions For Sautéed Spinach With Garlic:
Refer to the link below, doubling the recipe for this dish.

Directions:
Place the 2 pork tenderloins along with minced garlic and chopped ginger into the zip-lock bag. In a medium-size bowl add apricot jam, low sodium soy sauce, olive oil, and crushed red pepper flakes, whisk to combine. Pour the mixture into the baggie. Let as much of the air out of the bag as possible, then zip it closed. Massage the marinade all over the pork. Place the pork into the frig for a minimum of 2 hours, longer is even better.

Now to get started on the Cannellini beans. I love to use Cannellini beans for this dish because they have a really creamy feel to them and they absorb flavors really well.

When you’re dealing with leeks you just want to use the white and light green parts of the leek. Cut the top (the dark green leaves) and bottom (the root), as you see in the top pictures. Leeks have so many layers to them, you want to rinse them really good and get any sand or dirt that may be trapped between the layers. Once that’s done, cut them in half lengthwise and slice into thin half-moons.

In a Dutch oven over medium-high heat add  1 tablespoon of olive oil, 1 tablespoon of unsalted butter, the sliced leeks, Kosher salt, and fresh ground black pepper. Sauté the leeks for 2 to 3 minutes or until soft, stirring occasionally. Next, add the minced garlic, stir through, cooking for 1 minute more. Add unsalted chicken broth, bring to a boil, reduce the heat to low then add in the Cannellini beans. Stir to combine and continue to cook for 5 minutes. Turn the heat off, place the lid on to keep warm.

At this point, you’d want to start the spinach for this dish. For my recipe, Sautéed Spinach With Garlic, click the link at the bottom of this post.

Preheat oven to 450-degrees F.
Preheat a large sauté pan on medium-high heat. Using a pair of tongs remove the marinated pork tenderloins from the baggie, (be sure to scrape off any ginger or garlic stuck on the pork, allowing as much of the excess marinade drip back into the baggie) placing them into the hot pan. Sear the pork for 3 minutes on each side. Place the pan into the oven and continue cooking for 10 minutes.

Next, transfer the pork tenderloins to a large plate and cover tightly with foil. Place the pan over medium-high heat and add unsalted chicken broth. With a wooden spoon, scrape all the brown bits from the bottom of the pan. Let bubble for 1 to 2 minutes.

In a small bowl, add 1 heaping tablespoon of cornstarch with 2 tablespoons of unsalted chicken broth, whisk together until smooth. Add the cornstarch mixture to the pan and continue whisking until the sauce comes back up to a bubble and begins to thicken, around 2 minutes. Turn the heat off, the sauce is done.

To plate this dish, I lay out all those delicious Cannellini beans on the bottom of a large serving platter. Then around one side, I spoon on the Sautéed Spinach With Garlic. I carve the pork into 1 1/2-inch thick slices and arrange them on top of the beans. Finally, I drizzle that amazing sauce all over the top.

There you have it, my Apricot And Soy Glazed Pork Tenderloin Over A Bed Of Cannellini Beans With Sautéed Spinach.

Sautéed Spinach With Garlic

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Homemade Chili Verde

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Chili Verde is a style of chili traditionally made with white beans, tomatillos, onions, garlic, jalapeno or serrano peppers. Verde (the color green) lets you know the sauce is not tomato-based, instead, using the ingredients I’ve mentioned along with a lot of bold spices.

Listen, you could also add your choice of protein, like, ground chicken, pork, or turkey to this dish. Today, I’m adding braised pork to my Chili Verde.

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Mexican chocolate as seen below is used as a spice in traditional chili recipes. This chocolate adds depth of flavor to this dish.

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The tomatillo, which is not related to the tomato instead belongs to the gooseberry family and comes in its own natural wrapping.

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Cilantro

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Stuffing (2)

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I have a great tip for removing corn kernels from their cob and that’s to use a bundt pan. This way the corn won’t fly off in every direction.

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Olive Oil

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Limes

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Cilantro

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Using the leftover Chili Verde to create a pie was a perfect idea. Garnished with a few slices of avocado, my Chili Verde Pie turned out to be a home run.

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Prep Time: 15 minutes
Cook Time: 6 hours 50 minutes
Total Time: 7 hours 5 minutes
Yields: 4 to 6 servings
Equipment: 2 (6-quart) Dutch oven pots, 1 (10-cup) food processor, 1 rimmed baking sheet pan, large mixing bowl, medium-size mixing bowl, chef’s knife, indoor grill-pan, bundt pan, pastry brush, non-stick cooking spray, aluminum foil, plastic wrap, kitchen twine

Ingredients For The Braised Pork Loin:
1 (3-pound) pork loin, tied
1/2 cup of olive oil
1/4 cup of Canola oil (use for grilling corn)
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 tablespoon of ground chipotle powder
1 tablespoon of light brown sugar
1 tablespoon of Kosher salt
1 tablespoon of garlic powder
1 teaspoon of freshly ground black pepper
3 cup of chicken stock, unsalted
3 cups of orange juice
6 sprigs of cilantro
2 bay leaves
1 medium-size onion, peeled and halved
1 whole jalapeno

Ingredients For The Chili Verde:
1/2 cup of olive oil plus 7 tablespoons
1 tablespoon of cumin seeds
1 tablespoon of ground cumin
2 tablespoon of ground coriander
8 tomatillos, peeled and quartered
4 large white onions, 2 quartered, 1 diced, 1 roasted
1 whole bulb of garlic, roasted, divided
4 Poblano peppers, roasted
2 limes, juiced
3 1/4 cups of chicken stock, unsalted
3 cups of orange juice
1 green bell pepper diced
3 jalapeno peppers, 2 seeded and minced (substitute serrano pepper)
1 cup of cilantro leaves plus 5 sprigs of cilantro (including their stems)
2 bay leaves
2 1/2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
4 tablespoons (1/4 cup) of Mexican chocolate, freshly grated
2 tablespoons of Agave nectar
1 lime, juiced
2 (15.5-ounce) cans of Cannellini beans, drained and rinsed
2 cups of shelled Edamame, shelled (optional)
4 corn on the cob, grilled and kernels removed
braised pork cooking liquid, reserve 1/2 a cup for *slurry
2 heaping tablespoons of cornstarch

Garnish and Toppings:
crunchy tortilla strips
cheddar cheese, freshly grated
Queso Fresco, crumbled
1/2 red onion, finely diced
lime wedges
cilantro

Directions:
Preheat oven to 375-degrees F.
Start by spraying both sides of the corn tortillas with non-stick cooking spray. Stack the tortillas on top of each other slicing them into strips. Divide the strips in half giving you two equal portions. Arrange the tortilla strips into a single layer on each baking sheet pan. Sprinkle with Kosher salt. Bake for 12 to 15 minutes. Allow the tortilla strips to cool for 15 minutes before placing them into a large resealable bag.

Adust the oven temperature to 425-degrees F.
Directions For Roasting The Vegetables:
To start, slice a whole garlic bulb in half crosswise. Drizzle with 1 tablespoon of olive oil, sprinkle with Kosher salt and pepper to taste. Wrap tightly with foil. Place the poblano peppers, the halved onion, and foil-wrapped garlic bulb on a rimmed baking sheet pan. Drizzle 1/2 cup of olive oil over the poblanos and onion halves. Sprinkle with 1 1/2 tablespoons of Kosher salt and 1 teaspoon of fresh ground black pepper. Bake for 25 to 30 minutes.

In the meantime, seed and dice 1 green bell pepper, dice the onion, quarter the tomatillos, and seed and mince the 2 jalapeno peppers. Place the vegetables on a large platter and set aside. Shuck corn, remove the silk. Set aside.

Transfer the Poblano peppers to a large mixing bowl cover tightly with plastic wrap, steam for 15 minutes. Next, carefully unwrap the roasted garlic allowing it to cool along with the onion halves.

Take 1/2 the roasted garlic bulb, squeeze the bulb until the roasted garlic slides out from the skins. Dice the roasted garlic, transfer to the plate containing the diced green bell pepper and onion.

Moving forward, using your hands, peel the skin off the Poblano peppers. Cut the tops off then remove and discard the seeds. Into the food processor, fitted with the metal blade, add the roasted poblanos, the remaining half of roasted garlic cloves, lime juice, and both the roasted onion halves. Next, add 1 tablespoon of Kosher salt, 1 teaspoon of freshly ground black pepper, and 1/4 cup of chicken stock. Pulse until the mixture comes together in a thick consistency. Refer to the picture above. Transfer to a medium-size mixing bowl. Set aside.

This beautifully roasted poblano-garlic flavored purée that is going to bring this chili up to a level of perfection.

Heat the indoor grill pan over medium-high heat. Brush each one of the corn with Canola oil. Arrange the cobs on the grill pan turning them every 2 minutes or until they begin to char around 10 minutes. Transfer to a plate to cool. Using a bundt pan, remove the kernels. Set aside.

Adjust the oven temperature to 350-degrees F.
Directions For Braising The Pork Loin:
Start by adding the spices into a large mixing bowl for the pork loin. Add ground cumin, coriander, dried Chipotle powder, brown sugar, Kosher salt, garlic powder, and fresh ground black pepper. Add 3 tablespoons of olive oil, mix to form a paste. Cover the pork loin with the spice rub, transfer to a large plate. Set aside.

In the bottom of a large Dutch oven add the quartered onions, 3 cups of chicken broth, orange juice, 5 tied sprigs of cilantro, 2 bay leaves, and 1 whole jalapeno. Arrange the spice-rubbed pork loin on top. You want to make sure the liquid comes up the sides of the pork without covering the meat. If needed, adjust the liquid by adding water.

Over medium-high heat bring up to a boil, reduce the heat allowing the liquid in the pot to be at a simmer. Place the lid on, transfer to the oven, and cook for 5 hours.

Halfway into the cooking process flip the pork loin and continue cooking. After the pork has finished braising transfer the pot to the top of the stove. Carefully remove the pork loin to a cutting board. Discard the string. Cut the pork into bite-size chunks and transfer to a large mixing bowl. Set aside.

In another Dutch oven over medium heat add 3 tablespoons of olive oil. To the oil add 1 tablespoon of cumin seeds, 1 tablespoon of ground cumin, and 2 tablespoons of ground coriander, stir to combine. Stirring frequently, cook for 1 minute allowing the spices to *bloom or until you smell their aroma.

To the pot add the diced green bell peppers, onions, minced jalapenos, and roasted garlic, stir to coat with spice mixture. Cook for 3 to 5 minutes or until soft. Add the freshly grated Mexican chocolate, lime juice, and the Agave nectar stir to combine. Finish by adding the poblano purée, and tomatillos, again stir to combine.

Now it’s time for the liquid. Using a slotted spoon and scoop out the onions, bay leaves, and jalapeno. They ‘ve done their work. Reserve 1/2 cup of the braising liquid in a small bowl and set aside. I’ll explain in a minute. The rest of the liquid is going into the chili.

At this point add the corn, Cannelini beans, and Edamame (optional) to the pot.

To the pot containing the vegetables add the shredded pork and all the braising liquid. You want the liquid to come up to about 2 inches from the top. If needed, add a little chicken stock. Cook over medium heat for 45 minutes.

The liquid will reduce and the chili will thicken some but not enough. Here’s what I do. After the 45 minutes taste for seasoning. Add Kosher salt and pepper if needed. In the bowl containing the reserved braising liquid add the cornstarch, mix until smooth and paste-like.

Add the *slurry into the chili. Allow the chili to come back up to a bubble and cook for another 15 minutes.

The Homemade Chili Verde is ready.

The best part is the toppings. I chose to make some crunchy tortilla strips, cheddar, and Queso Fresco cheese, avocado slices, and lime wedges.

I’m wondering if you can #tastethelove that went into making this dish?

How can you change this chili into something a little different the next day? Dishes like this are always better the next day because the flavors marry together which causes magical things to happen. I spent a lot of time making this dish, so I thought I’d turn my chili into Chili Verde Pies. I bought 2 boxes of store-bought ready-made pie crusts. There are some great ones out there so don’t be afraid to take advantage whenever you can.

I took two of my pie dishes and placed 1 pie crust into the bottom of each pie plate. Then I brushed the bottom pie-crust dough with beaten egg whites. This helps to prevent that raw mushy-like bottom dough taste. The egg whites form a barrier between the filling and the crust. Cool right?

Using a slotted spoon, to separate as much of the liquid as possible, I filled both the pies with half the chili. Sprinkled shredded cheddar and the Queso Fresco on top of each pie. Placed the remaining two pie crusts on top of each pie, crimped the edges, brushed them with an egg wash, and cooked them according to the directions on the pie crust box. There you have it, Homemade Chili Verde Pie.

*Bloom:  The process of cooking spices in oil allowing them to release their essential oils.

*Slurry:  A thickening mixture that is made up of cold liquid with cornstarch. It’s used as a thickening agent.

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