Chinese BBQ Pork Tenderloin

One of my all time favorite appetizers to order when I am in a Chinese restaurant is BBQ pork. The sweetness and the complexity of the flavors makes this my go to app. When you want to make it a meal all you need to do is pair it with some fried rice and you're good to go.

Now as you look through the list below might look foreign to you and that is okay. Now if you are like me and just simply love to cook the small little section of Asian ingredients in my Safeway wasn't going to cut it, I needed a whole store dedicated to this type of cuisine. It sure helped that I had a Korean roommate at the time and introduced me to my now favorite store.

When you first walk into a place like that it might smell a little weird and be overwhelming and that's okay, you will get used to it. This is the only place to come for things like rice and all those exotic spices and sauces. If you are like me you eat a ton of Sriracha and these types of places will have that stuff for 2 bucks a bottle for the big ones unline the grocery stores which have then for 5 bucks for the little guy. Also these stores are great for cooking and serving wear. I got this teflon coated wok I have had for 5 years for 20 bucks and I love it.

Now when you start going to these places regularly you should really start getting to know the staff and asking them questions. Get into a conversation about what you would like to make or an ingredient that intrigues you with the staff. They are an abundance of information that trumps anything you can read on the internet.

If not then all of these special strange ingredients can be found in that Asian section of your local grocery store. Also the red food coloring is optional because all it really does it make it red. Also Costo if a great place for pork tenderloins you can get 4 for about 15 bucks. Also make sure to have a meat thermometer handy because if you over cook pork it gets super tough. Please let me know if you have any questions or suggestions.

Ingredients
- 1/4 cup hoison sauce
- 1/2 cup mirin
- 1/2 cup soy sauce
- 1/4 cup white sugar
- 2 cloves garlic minced
- 1 teaspoon 5 spice powder
- 1/4 teaspoon red food coloring
- 2 pork tenderloins
- Fried rice (recipe follows)

The Process
1. Combine the hoison, mirin, soy, sugar, garlic, 5 spice and food coloring in a nowl and whisk until the sugar has disolved then place in resealable plastic bag. Add the tenderloins to the bag, seal and place in the refrigerator for 2 - 3 days. Trust me it's worth the time.
2. Preheat the oven to 350. Remove the tenderloins from the bag and get as much of the marinade off as possible then place side by side, but not touching, on a foil covered baking sheet. Bake for 30 - 40 minutes or until an meat thermometer reads 140 degrees. Let rest for 5 minutes before you cut into them.
3. Slice against the grain, serve with ketchup and chinese mustard. If serving for a meal include a nice scoop of fried rice.
4. Enjoy!

Fried Rice
Ingredients
- 2 cups of rice cooked in a rice cooker
- 3 tablespoons vegetable or canola oil
- 1/4 cup soy sauce
- 4 green onions diced
- 1 cup frozen peas and carrots
- 1 tablespoon oyster sauce
- 2 eggs
- 1 teaspoon sesame oil

The Process
1. In a wok add the oil over medium high heat until it's hot and ready to go. Add the rice and stir until the rice is coated. Continue to stir for an additional minute then gradually stir in the soy sauce. Continue stirring until the rice is evenly coated.
2. Add the onions, peas and carrots and oyster sauce to the wok stirring constantly. In the middle of your wok make a clear spot and add the 2 eggs. Whip them up with your wooden spoon until they are scrambled. When the eggs are done mix in with the rest of your rice. When the eggs are all stirred in add the sesame oil. Remove from heat.
3. Enjoy!

Balsamic Chicken with Pasta Pesto

Balsamic vinegar is one of those ingredients that has about a million and one uses. One of my favorite all time things to do with it is to make salad dressing with it but it can be used as a marinade as well. If you use vinegar in a marinade though, you need to make sure not to keep it in it too long because things like lemon and lime juice and vinegars cook raw meats as they sit. Also you can grill this chicken instead of pan searing it no matter how you cook this it will turn out great. You can find balsamic vinegar next to the salad dressing in your favorite grocery store. Also you can use whatever noodles you want I just chose to use penne because it's locks in a ton of the pesto. Let me know what you think.

Ingredients
- 1 clove garlic minced
- 1 teaspoon fresh rosemary, minced
- 1/4 cup balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon juice
- 2 tablespoons olive oil, divided
- 4 chicken breasts
- 1 cup pesto sauce (recipe here)
- 1 pound penne
- fresh parmesean cheese, grated

The Process
1. Combine the garlic, rosemary, vinegar, salt, pepper, lemon juice and 1 tablespoon of olive oil in a bowl and mix well using a wire whisk. Place in a flat casserole dish with the chicken turning to coat and place in the refrigerator for 15 minutes. Take the chicken out and flip it over then return to the fridge for an additional 15 minutes. Place on the counter until ready to use.
2. Preheat the oven to 400 degrees. Take a large pot and fill with water, olive oil and salt for the noodle and bring to a boil. Heat a cast iron skillet with the remaining tablespoon of olive oil over medium heat. When the water boils add the noodles and stir occasionally so they don't stick and continue to boil until they are al dente about 10 minutes. While the noodles are boiling add the chicken to the hot skillet and cook each side of the chicken about 3 minutes per side. You should get a nice dark color on each side. Place the skillet in the oven to finish cooking the chicken about 5 minutes.
3. When the pasta is done drain the water and return the pan and noodles to the heat. Add the pesto sauce and stir to combine. When all noodles are coated, turn heat off. Your chicken should be done by now and sitting on the stove to cool.
4. Place noodles and chicken on a plate, garnish with the parmesean and fresh ground black peppter.
5. Enjoy!

Homemade Pesto with Pecans

Pesto was one of those illusive sauces that I thought you could only buy and whoever was making it was some sort of wizard that could conjure up this magical green goop. Then I started to watch cooking shows and found out that there really isn't anything to it. You throw some stuff into a food processir and bam, you have homemade pesto. So I started making my own. The days of buying this beautiful green sauce were behind me.

After I got the base recipe down I started experimenting with different ingredients. The first thing I fooled around with was the nuts that you place in it. The original recipe calls for pine nuts which are crazy expensive and somewhat bland. So I tried walnuts, hazlenuts, peanuts and chestnuts but the best results I had were with pecans. They are bursting with flavor and bring out more of the basil flavor. I also started adding different things to the purree including sun dried tomatoes which is amazing. I left it out of this recipe though. Also traditionally for some acidity most people add lemon juice which I think makes it a little bitter so I use red wine vinegar.

So this is my base recipe for pesto. You can play around with whatever you like to make it your own. You can put this stuff on pasta, pizza, use it as a marinade or even stuff it inside mushrooms. It's one of the most universal and recognizable sauces around. If you are having trouble finding basil at your local grocery store (Safeway, Albertsons, Top Food) check your local produce stands or specialty grocery stores. If you have any questions or suggestions let me know.

Ingredients
- 1 cup whole pecans
- 1 bulb garlic, all paper removed
- 2 cups basil leaves
- 1 cup parmesean
- 1/4 cup red wine vinegar
- 1 teaspoon pepper
- 1 - 2 teaspoons salt
- 1 cup olive oil

The Process
1. Take all the ingredients minus the olive oil and add to a blender or food processor. Place the oil in something that is easily pourable. Start the food processor and slowly add oil. As you add more oil it will start to blend more. After you add all the oil if it's still not smooth enough for you add a little more oil. Continue to purree for an additional minute after all the oil has been added.
2. Remove from the food processor and use it on whatever you want. Store additional sauce in the fridge for 2 weeks or in the freezer for 2 months.
3. Enjoy!

Pork Verde Enchiladas

For a long time I was accustomed to buying canned enchilada sauce, particularly the green/verde one when it came time to make making enchiladas. Then I watched some TV and did a little online research and found out how easy it is to make from scratch. The hardest part of this meal is prepping the veggies for the food processor. It tastes so good and authentic you will be amazed at how amazing it resembles the canned or even the restaurant version. As opposed to red enchilada sauce that is usually a tomato based sauce, verde's base consists of tomatillos and green peppers usually anaheims and poblanos. Don't worry they sell all these at your local super market.

There are a couple of notes to take into account. Tomatillos are the green tomatoes that have the husks on them. If there's a local produce stand close to your place then that's where you should get them. If not then your favorite grocery store will have them. Same with the anaheim chilies. Also in my recipe I use 4 habaneros but you can use less, use a different pepper like a japapeno or a serrano or just skip it if you don't want the heat. Let's be honest though you are eating Mexican food it should have a kick to it. Also masa flour is corn flour that can be found in the Spanish section of your grocery store. One more thing my cooking method calls for a crock pot but if you don't have one you can use a stock pot and simmer for 3 - 4 hours.

Ingredients
- 3 cups good chicken stock
- 2 pounds anaheim chilis, seed and stem removed
- 2 pounds tomatillos, husks removed then quartered
- 4 habanero peppers
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 tablespoon kosher salt
- 3 bay leaves
- 2 - 3 pounds pork loin cut into one inch cubes
- 8 inch flour tortillas
- shredded Mexican blend cheese
- 1 avacado skin and pit removed, sliced
- Sour bream
- Spanish Rice, recipe follows
- Black Beans, recipe follows

The Process
1. Divide the the peppers, tomatillos, habaneros and chicken stock into 4 batches and place into a food processor or blender and puree until smooth. The chicken broth is used to get the juices moving and make the blending easier. Place in a crock pot along with the cumin, oregano, garlic powder, salt, bay leaves and pork. Set the crock pot to low and simmer for 10 - 12 hours. Best to do over night or while you are at work all day.
2. Place your oven on broil. To assemble your enchiladas, take a slotted spoon and scoop out enough meat to fill one tortilla, then roll up and set on a plate. Then using regular spoon scoop out some sauce and place on top the enchilada. Do this until you have enough for your portion. Then cover with cheese and place in the oven until it melts.
3. Using a hot pad, take out of the over and set aside to cool. Serve with spanish rich and beans and garnish with avocado and sour cream.
4. Enjoy.

** Black Beans **
Ingredients
- 2 cans black beans
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 bay leaf

The Process
1. Bring all ingredient to simmer and continue to do so for 30 minutes stirring occasionally. Make sure not to drain the beans you want that juice.
2. Enjoy!

** Spanish Rice **
Ingredients
- 2 cups cooked white rice
- 3 tablespoons canola or vegetable oil
- 1/2 onion, diced
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 1 japaleno seeds removed, minced
- 3 tablespoons tomato sauce
- 2 tomatoes, chopped
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon cardamon
- 1 cloves garlic, minced
- Salt and pepper


The Process
1. In a medium pot over medium heat the oil. Then add the peppers, onions and jalapeno and cook until fragrant about 2 minutes. Add the rice and stir until the rice is coated evenly in the oil.
2. In small batches stir in the tomato sauce and tomatoes, cooking off some of the liquid each time. When all of it is in, stir in the paprika, chili powder, cardamon and and garlic. Season with salt and pepper and continue cooking and stirring until veggies are done.
3. Enjoy.

New Flash

So I bit the bullet and bought a flash. For Canon camera's it's kind of an all or nothing thing. This flash is totally sweet though and I will be able to do a number of cool things with it. I have been kind of a slave to shadows until now but not anymore, they are mine to make disappear from here on out. So take a look at my pictures and let me know what you think. I am pretty sure I am like one lens away from being comfortable taking pics for people at an amateur level. Thanks for looking.

Direct Link

Baked Potato Soup

As the weather gets colder here in Washington state the comfort food recipes start to emerge from my repertoire. This recipe in general just screams warm fall food that sticks to your ribs and makes you feel good all over. Not to mention it has tons of smoky bacon in it which is the magic meat. If you have never made this before you will be amazed at how much this tastes like a baked potato. It's just your basic milk base broth but when you get the hang of it you can use it to make any chowder you can imagine.

My recipe used gold or yellow potatoes but you can use whichever kind you have. I like the gold ones better because they keep their shape better then say a russet potato. But feel free to use whatever you have. Also the cheese I use is medium cheddar but you can use If you have any questions please let me know.

Ingredients
- 2 pounds thick sliced bacon diced small
- 10 - 12 yellow/gold potatos, peeled and diced into 1 inch cubes
- 1/2 cup butter
- 1/2 cup all purpose flour
- 1 bunch green onions diced
- 1 cup sour cream
- 8 cups 2%/whole milk
- 3 cups shredded medium cheddar cheese

The Process
1. Take the bacon and in a large skillet and cook until all the pieces are done and crispy. Strain the bacon from the grease and set aside. While the bacon is cooking prepare your potatoes and place in water so they don't turn brown.
2. In a large stock pot over medium heat, add the butter and bring to a simmer. Add the flour a little at a time stirring constantly until all the flour is mixed well with the butter creating a roux. Cook the roux for an additional 2 minutes stirring occasionally. Add the milk and bring to a boil.
3. The the milk and butter roux is simmering, add the cheese and sour cream. When the cheese is melted and the sour cream dissolved add the reserved bacon and green onions and bring to a simmer.
4. Cover and simmer for 20 - 30 minutes or until the potatoes are done. Serve in bowls with a green onion garnish or a dollop of sour cream.
5. Enjoy!!!

Jambalaya

Jambalaya is one of those dishes that is in this secret society of Cajun dishes that people assume is crazy hard to make. In all actuality they aren't really that tough. Not to mention that this Jambalaya recipe is so good you will be addicted to it in no time. Cajun food is something near and dear to my heart, it usually has smoked sausage in it, it always has onions and peppers in it and it's always spicy which I love. You can serve it over rice or noodle but no matter how you do it, you'll be loving it. Also I use chicken in my recipe but you can use shrimp if you like. If you use this method add the uncooked shrimp during the last 10 minutes or simmering or they will turn out tough.

There are a few interesting ingredients in this recipe. The first is andouille sausage and this you can find at your local butchers or a specialty grocery store. It's very key to this dish because it adds a ton of smokiness to the meal. If you can't find the fresh kind the horseshoe shaped one called smoked sausage that's shaped like a horseshoe will work just fine. The second is file (fee-lay) powder and this you can find at a grocery store. I have found it in a few different sections of my local Safeway but they do have it. Ask them if you can't find it. Trust me it's there.

Let me know what you think and if you have any questions shoot me an email.

Ingredients
- 1 pound andouille sausage cut into half inch sections
- 1 pound boneless, skinless chicken thighs cut into 1/2 inch cubes
- 1 - 2 tablespoons peanut oil
- 1 large onion diced
- 1 red pepper diced
- 1 green pepper diced
- 2 jalapeños, seeds removed then minced
- 3 stalks celery diced
- 2 cloves garlic minced
- 1 28 ounce can diced tomatoes
- 1 - 2 teaspoons Louisiana hot sauce
- 1 tablespoon Cajun Seasoning
- 1 teaspoon file powder
- Salt and Pepper
- Green onions for garnish

The Process
1. In a dutch oven over medium heat add 1 tablespoon of the peanut oil and add the sausage. Cook until the sausage is browned on all sides. With a slotted spoon remove the sausage from the pan leaving all the drippings. Then add the chicken cook until all sides are browned and chicken is done. Then using the same method as the sausage remove from the pan using a slotted spoon and set aside.
2. Add the remaining tablespoon of peanut oil add the onion, red pepper, green pepper, jalapeños, celery and garlic to the pan. Cook until the onions become translucent and they veggies have released all their liquid. Add the tomatoes and hot sauce and bring to a boil.
3. When simmering add the reserved chicken and sausage plus the Cajun seasoning and file powder to the pot. Season with the salt and pepper and return to a boil. When simmering reduce heat to a simmer, cover and continue cooking for 45 - 60 minutes.
4. Serve over noodles or white rice and garnish with green onions.
5. Enjoy!!!