Recipes & Cooking: March 2003 Archives
There are only two of us, so I'm always looking for ways to use leftovers. One weekend I shredded leftover pork tenderloin to make pork tacos.
Pork Tenderloin
Todd's sister bought me programmable thermometer with a timer for my birthday, and it has really made roasting meat much easier. I rubbed a 1 to 1 1/2 lb pork tenderloin with a mixture of cumin, chili power, salt and pepper, inserted the thermometer in the middle of the thickest part of the tenderloin, put it in my flat-bottom skillet, and cooked it in a 350-degree oven until the internal temperature reached 150 degrees. Then I took it out of the oven and let it rest about 20 minutes. (The internal temperature went up to about 160 degrees while the meat rested. Don't take the thermometer out or all the juices will run out of the hole.) While the meat rested I baked some corn bread that I had ready to go. When the corn bread was done, we sliced up about half of the pork to eat, and I shredded the rest for the tacos.
Pork Tacos
To warm up the shredded pork, I mixed it with some salsa and extra cumin (we love the stuff) and heated it in a small saucepan. I wrapped the tortillas in foil and warmed them in the oven, and put out diced red onion and red pepper, shredded pepperjack cheese, and salsa. You could saute the onion and pepper, but Todd and I liked the crunch of the raw stuff. If red onion's too hot, you could use scallion tops, avocado and limejuice, tomato, or whatever your favorite toppings are.
There are only two of us, so I'm always looking for ways to use leftovers. One weekend I shredded leftover pork tenderloin to make pork tacos.
Pork Tenderloin
Todd's sister bought me programmable thermometer with a timer for my birthday, and it has really made roasting meat much easier. I rubbed a 1 to 1 1/2 lb pork tenderloin with a mixture of cumin, chili power, salt and pepper, inserted the thermometer in the middle of the thickest part of the tenderloin, put it in my flat-bottom skillet, and cooked it in a 350-degree oven until the internal temperature reached 150 degrees. Then I took it out of the oven and let it rest about 20 minutes. (The internal temperature went up to about 160 degrees while the meat rested. Don't take the thermometer out or all the juices will run out of the hole.) While the meat rested I baked some corn bread that I had ready to go. When the corn bread was done, we sliced up about half of the pork to eat, and I shredded the rest for the tacos.
Pork Tacos
To warm up the shredded pork, I mixed it with some salsa and extra cumin (we love the stuff) and heated it in a small saucepan. I wrapped the tortillas in foil and warmed them in the oven, and put out diced red onion and red pepper, shredded pepperjack cheese, and salsa. You could saute the onion and pepper, but Todd and I liked the crunch of the raw stuff. If red onion's too hot, you could use scallion tops, avocado and limejuice, tomato, or whatever your favorite toppings are.
Indian-Spiced Roast Salmon
Combine 1 tsp each ground cumin and coriander, 1/2 tsp each ground turmeric, dried thyme, fennel seeds and black pepper, 1/4 tsp ground cinnamon, and 1/8 tsp ground cloves (I didn't have turmeric and used curry for spice). Spread it thick on one side of salmon (non-skin side), then push the excess off (a lot should stick to the fish). Heat 1 tsp olive oil in pan; add fillet, skin side up, and cook 5 minutes or until the spices form a crust. Turn fillet skin side down and put the pan in 400F oven for 10 minutes or until you can flake fish with a fork. I cut a fillet in half to share with Todd, with a salad and some couscous.
Sesame-Crusted Salmon Sandwich
Mix 2 Tbsp hoisin sauce, 4 tsp soy sauce, and 1/2 tsp dark sesame oil. Sprinkle skinned tail-end salmon fillets with salt and pepper, then press a few tsps sesame seeds onto both sides of fish. Heat nonstick skillet coated with cooking spray; saute fillets 4 minutes on each side until fish is finished. Spread hoisin mixture on large, split round rolls (1 per person); top with watercress, sliced tomato, alfalfa sprouts, the fish, and then top of roll.
Both recipes are from Cooking Light.
Indian-Spiced Roast Salmon
Combine 1 tsp each ground cumin and coriander, 1/2 tsp each ground turmeric, dried thyme, fennel seeds and black pepper, 1/4 tsp ground cinnamon, and 1/8 tsp ground cloves (I didn't have turmeric and used curry for spice). Spread it thick on one side of salmon (non-skin side), then push the excess off (a lot should stick to the fish). Heat 1 tsp olive oil in pan; add fillet, skin side up, and cook 5 minutes or until the spices form a crust. Turn fillet skin side down and put the pan in 400F oven for 10 minutes or until you can flake fish with a fork. I cut a fillet in half to share with Todd, with a salad and some couscous.
Sesame-Crusted Salmon Sandwich
Mix 2 Tbsp hoisin sauce, 4 tsp soy sauce, and 1/2 tsp dark sesame oil. Sprinkle skinned tail-end salmon fillets with salt and pepper, then press a few tsps sesame seeds onto both sides of fish. Heat nonstick skillet coated with cooking spray; saute fillets 4 minutes on each side until fish is finished. Spread hoisin mixture on large, split round rolls (1 per person); top with watercress, sliced tomato, alfalfa sprouts, the fish, and then top of roll.
Both recipes are from Cooking Light.
