Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Fennel And Garlic Bone-In Pork Loin

Fennel And Garlic Bone-In Pork Loin (23)

This was a special Easter for Steve and me, it was our 10th one together. I wanted to make it extra special so I made my Garlic And Fennel Bone-In Pork Loin. Served Family-style with my Garlic Roasted Potatoes With Sautéed Peppers and Lemon Pepper Asparagus. 

I’ve made links to my other two recipes available at the bottom of this post.

Fennel And Garlic Bone-In Pork Loin (24)

Fennel And Garlic Bone-In Pork Loin (21)

Fennel And Garlic Bone-In Pork Loin (25)

Fennel And Garlic Bone-In Pork Loin (1)

Fennel And Garlic Bone-In Pork Loin (10)

Roasting Pan With Rack.jpg

Fennel And Garlic Bone-In Pork Loin (15)

Fennel And Garlic Bone-In Pork Loin (16)

Fennel And Garlic Bone-In Pork Loin (24)

Fennel And Garlic Bone-In Pork Loin (1)

Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours 10 minutes
Yields: 4 servings (@ 2 chops per person)
Equipment: Roasting pan with a rack, food processor, plastic meat cutting board, Chef’s knife, whisk, large glass measuring cup

Ingredients:
1 5-pound bone-in pork loin, bones French cut
6 garlic cloves, roughly chopped
1/3 cup of rosemary leaves, chopped
2 tablespoons of lemon zest (2 lemons)
2 tablespoons fennel seeds
2 tablespoons of Creamy Caesar dressing
1 heaping tablespoon of Dijon mustard
2 tablespoons of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients For Pan Gravy:
1/4 stick of unsalted butter
1/2 cup of all-purpose flour
3 1/2 cups of unsalted chicken broth
1/4 cup (4 tablespoons) of the pan drippings
2 tablespoons of Italian flat-leaf parsley, finely chopped

Directions:
Preheat oven to 400-degrees F.
Note: Pork loin needs to be at room temperature. Allow the meat to sit out for 30 minutes before cooking.

Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a food processor fitted with the metal blade, process the garlic, rosemary, and fennel seeds until roughly chopped. Add the Caesar dressing, olive oil, Kosher salt, and fresh ground black pepper until it becomes a smooth paste. Transfer the mixture to a small mixing bowl, add the lemon zest, mix to combine.

Rub the mixture all over the top of the pork and roast for 1 to 1 hour and 15 minutes, or until the internal temperature is between 140 and 145-degrees F. Remove from the oven, transfer to a meat-safe cutting board and cover tightly with foil. Allow the pork to rest for 30 minutes. Slice between the bones and serve immediately.

While the pork is resting start the pan gravy.
Carefully pour the hot liquid from the roasting pan through a mesh sieve into a measuring cup. This will allow you to see how many pans dripping liquid you have.

Place the roasting pan on top of the stove on medium-high heat. Add the butter and allow to melt. Once the butter’s melted, add the flour, whisk to combine until a smooth paste (*roux) forms and is blond in color. Still whisking slowly add the pan drippings and chicken broth, bring to a simmer. Continue to whisk, the *roux will cause the gravy to thicken. Add the parsley, stir to combine. Transfer the gravy to a large glass measuring cup.

*Roux is a 1:2 ratio of fat to all-purpose flour.

 

Garlic Roasted Potatoes With Sauteed Peppers

 

Lemon Pepper Asparagus

 

Advertisements
1 Comment »

Toasted Quinoa Salad

 

2017-12-15 06.45.51

I took this salad to a graduation celebration and it  was a hit! Something as simple as a salad, using a few fresh ingredients, has had friends asking me for this recipe. I knew I needed to post this ASAP!

If you’ve never made quinoa, it’s really easy. First you always want to do a quick rinse of the quinoa first. The outer coating is called saponin and it’s bitter. Place quinoa in a fine-mesh sieve and rinse under cold water for a few seconds.

The directions are basically two to one. Two parts liquid to one part quinoa. Cooking quinoa is very similar to cooking rice.  Follow the directions on the back of the package, then all you need to do is to add the other ingredients.

Many times I’ll toast the quinoa first. this adds another layer of flavor to the quinoa. All you do for that is to add canola oil ( a neutral oil), add your quinoa and stir over med-low heat for about 6-8 minutes. Next, you’ll add the boiling liquid to the pot and follow the timing directions on the package.

 

Whenever I’m adding different vegetables to a salad, I like to make sure they are about the same size. You can see above how I diced up the hothouse cucumber (English cucumber), the grape tomatoes are just halved.

2017-12-15 06.45.38

Yields: 4-6 servings
Prep time: 15 minutes
Cook Time: 15 minutes (add 6-8 minutes cooking time if you are toasting quinoa)
Total Time: 22-24 minutes

Ingredients:
1-12 ounce package=1-1/2 cups uncooked quinoa
3 cups of vegetable stock (optional choices are water or low sodium chicken broth)
1/2 diced red onion
1 diced red bell pepper
1 diced orange bell pepper
2 cup of diced feta cheese
1-1/2 pints of halved grape tomatoes
2 cups of diced hothouse cucumber
1/4 cup of fresh basil- Chiffonade style
2 tablespoon of finely chopped fresh Italian Parsley ( dried 1 tablespoon)
Zest of 1 lemon
1 lemon juiced
1-1/2 teaspoons Kosher salt
1/2 teaspoon of freshly cracked black pepper

Directions For Toasting and Cooking Quinoa:
First, rinse the quinoa in a fine-mesh sieve before cooking.
Best with pot with a glass fitting lid.

In a pot, on med-low heat, add 2 tablespoons of Canola oil ( any neutral oil). Add in the quinoa. Stir slowly coating all the quinoa with the oil. Continue stirring for about 6-8 minutes or until quinoa is golden brown.

Directions:
In a another pot have you liquid ( vegetable stock) at a boil. Add the boiling liquid to the quinoa. Give a stir and cover. Turn the heat down to low simmer. Once all the liquid has been absorbed, the quinoa is done. It’s really important to keep your eye on the quinoa, it cook pretty fast. Remove from the heat and let the quinoa cool down for about 5 minutes.  I use a fork to fluff the quinoa around in the pot it helps it to cool down quicker.

While the quinoa is cooking dice up all the vegetables, zest and juice of a lemon, dice the feta, and place into a large bowl.  Add in the cooled cooked quinoa, season with salt and pepper. Finish by adding in the chopped basil and parsley and toss through gently. Cover with plastic wrap and refrigerate.

Before serving I like to add a drizzle of really good E.V.O.O.

 

2 Comments »

Two-Heirloom Tomato Salads

Photo May 26, 6 31 09 PM

Orzo And Heirloom Tomato Salad

Heirloom tomatoes are in season right now, so I’m buying them fairly regularly. I have, two, really easy and delicious salads here that can be a main coarse or a side dish with any protein you like. The second one is completely vegetarian. Let’s talk about my first salad.

Photo May 26, 6 28 40 PM

Heirloom Tomato Salad With Bocconcini And Sopressata.

Photo May 26, 6 31 09 PM

Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 4 servings
Level: Easy

Ingredients:
1-1/2 heaping cups of diced Sopressata  (or diced Genoa Salami)
8 cups of heirloom tomatoes – halved and wedges ( depending on whole or grape size tomatoes)
1- 8 ounce package- herb marinated Bocconcini (mini mozzarella balls or pearls)
1/4 cup red wine vinegar
1/2 cup e.v.o.o.
2 tablespoons Agave nectar
1-1/2  tablespoons Kosher salt
1-1/2 teaspoons freshly cracked black pepper
1/4 cup of freshly chopped tarragon leaves

Dressing For Salad:
1/4 cup red wine vinegar
1/2 cup e.v.o.o.
2 tablespoons Agave nectar
1-1/2 tablespoons Kosher salt
1-1/2 teaspoons of freshly cracked black pepper
Directions:
Place all ingredients in a “2 cup” measuring cup. Whisk all the ingredients together until well combined.

Marinate For Bocconcini:
1-8 ounce package of mini Bocconcini
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1 tablespoon dried parsley leaves
Pinch of Kosher salt
Pinch of freshly cracked black pepper
1/4 cup of E.V.O.O

Directions:
Separate all the the mini mozzarella balls and place them into a small bowl along with the other ingredients. Using a spoon, gently mix together.

Direction For Heirloom Tomato Salad:
In a large salad bowl, place all the halved and tomato wedges. Add in the marinated mozzarella balls. Next, add in the chopped fresh tarragon leaves. Pour the dressing over and toss all the ingredients together. Serve with your favorite bread.

Orzo And Heirloom Tomato Salad

My second tomato salad called, Orzo And Heirloom Tomato Salad. This on is a vegetarian salad, totally meat free!

Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 4 servings
Level: Easy

Ingredients:
1 pound of cooked drained and cooled orzo pasta
2 cup of arugula leaves
4 cups of diced and halved heirloom tomatoes ( depending whether whole or grape size)
1-14.6 ounce jar of long stemmed artichoke hearts, halved
1-8 ounce package of Bocconcini ( mini mozzarella balls
1 lemon juiced
2 tablespoons of Agave nectar
1-1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper
2 tablespoons of freshly chopped flat leaf Italian parsley

Directions:
Place the halved and diced heirloom tomatoes, cooked and cooled orzo pasta, halved artichokes hearts, mini mozzarella balls arugula leaves, Kosher salt, black pepper, and chopped parsley into a large salad bowl. Squeeze the juice of one lemon and drizzle the two tablespoons of agave nectar over the top. Toss through gently. Next, refrigerate until your ready to serve as a colorful and tasty side dish.

1 Comment »

New York Strip Steak With A Tomato Salad

 

Let's DishLet’s  Dish Up

Some Color

And

Flavor!

 

 

 

 

 

NY Strip Steak With Heirloom Tomato Salad

NY Strip Steak With Heirloom Tomato Salad (2)

New York Strip Steak With A Tomato Salad is simple but this distinct combination of flavors that can’t be imitated.

ny-strip-steak-with-heirloom-tomato-salad.jpg

 

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Yields:  2 servings
Cook Time: 14 to 15 minutes
Total Time: 30 minutes
Equipment: 12-inch cast iron skillet

Seasoning Mix For Steaks:
2 tablespoons Kosher salt
2 teaspoons of freshly cracked black pepper
2 tablespoons of garlic powder

Ingredients:
2 8-ounce, 1 1/2-inch thick New York strip steaks
1 tablespoon of olive oil
4 cups of heirloom tomato wedges
1 14.6-ounce jar of long-stemmed artichoke hearts
1/2 red onion thinly sliced
2 tablespoons of freshly chopped flat leaf Italian parsley
Red wine vinaigrette

Ingredients For Dressing:
1/4 cup of red wine vinegar
1/2 cup of *E.V.O.O.
1 teaspoon Dijon mustard
2 tablespoons of Agave nectar
1 teaspoon freshly grated garlic
1 tablespoon of Kosher salt
1 teaspoon freshly cracked black pepper

Directions For Dressing:
Place all the ingredients into a jelly jar with a tight-fitting lid. Shake well until all the ingredients are well combined.

Directions For Heirloom Tomatoes:
Place the tomato wedges, artichoke hearts, chopped parsley, and sliced red onions into a large bowl. Pour on the dressing and toss through. Set the bowl aside until steak is ready.

Directions For Steaks:
Important: Let the steak come to room temperature, about 15 minutes, before placing it into the hot pan.

Preheat oven to 425-degrees F., convection, 400-degrees F.

Trim and season the steaks to your taste. In a 10 inch cast iron skillet over med-high heat add 1 tablespoon of olive oil. When the pan is hot, sear both sides of the steaks for 2 to 3 minutes. You want a golden brown crust on the outside of the steak.

Transfer pan the preheated oven. Now come the variables. The steaks thickness, how long they’re seared, and the temperature of the oven. Cook to the final internal temperature (medium-rare or medium) you want. Remember, after removal from the oven the steaks will continue to cook. I call this “carry over cooking time”.

It takes around 6 to 7 minutes to reach an internal temp of 135-degrees F. to 140-degrees F. for medium rare. Remove the steaks from the oven and transfer to a plate. Cover with foil, and let rest for about 10 minutes before slicing.

To serve, slice the steaks on the bias. Fan the slices of steak out onto a plate alongside the heirloom tomato salad. Serve with some of your favorite bread.

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

1 Comment »

%d bloggers like this: