Sweet and Sour Pork

INGREDIENTS:

• 1 pound pork tenderloin, cut into 1/2-inch pieces
• 2 1/2 tablespoons balsamic vinegar
• Kosher salt
• 2 teaspoons low-sodium soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons ketchup
• 3 tablespoons sugar, plus a pinch
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 carrots, thinly sliced
• 2 green bell peppers, cut into 1/2-inch pieces
• 3 scallions, cut into 1/2-inch pieces
• 1 can pineapple chunks, drained and juice saved

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PREPARATION:

• Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water, and 1/2 teaspoon salt in another bowl.
• Heat 2 tablespoons vegetable oil in a large non-stick skillet over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet
• Heat the remaining 1 tablespoon vegetable oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots, green peppers, and scallions and stir-fry until crisp-tender, about 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, soy sauce mixture, pineapple chunks and 2 tablespoons pineapple juice; stir and continue cooking under covered skillet and low heat until pork is cooked through, the vegetables are tender and the sauce is thickened.
  

Tortas de Papa (Potato Cakes)

A simple, delicious, and inexpensive meal. As shown above, I like to accompany the tortas with a tangy tomatillo salsa (I just buy a bottled salsa) and sour cream. This is a dish close to my heart since it's one of my favorites from my childhood.

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Makes 9-12 tortas

INGREDIENTS:

• 3 big (or 6 smaller-sized) boiling potatoes (such as Russet)
  
• About 6 ounces of crumbled queso fresco
• 1 tablespoon unsalted butter, cut into pieces
• Salt and ground pepper, to taste
• 3 large eggs
• 1 teaspoon flour
• One cup vegetable oil

INSTRUCTIONS:

• Peel potatoes and rinse under cold water. Cut each potato into 4 chunks. Place potatoes in large saucepan; add cold water to cover by 1 inch and 1 tablespoon salt. Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 18 minutes. Drain potatoes and return to saucepan under no heat and mash thoroughly. Now under low heat, add the butter, cheese, salt and pepper tto the potatoes. Mix well with a wooden spoon until mixture resembles a dry paste.
  
• Form tortas that are about 4 inches in diameter and about 1/2-inch thick. Set them aside on a plate to cool.
• Heat oil in a medium skillet under medium-high heat until very hot.
  
• While oil is heating, separate the egg whites and yolks. Place the egg whites in a medium bowl and beat until stiff peaks form; add the egg yolks and fold them in, then add flour. Mix well. The final mixture should be slightly foamy in texture.
• When oil is hot enough, go ahead and dip tortas into the egg mixture. Fry in the hot oil and flip when golden brown. Be careful when flipping so the tortas don't fall apart (use two spatulas). When golden brown on both sides, take out and place on a paper towel-lined plate.
  
• Serve immediately with salsa or other toppings of your choice.

ENJOY!

Curried Chicken Salad with Raisins and Honey

This salad is perfect for those hot summer days when you might be in the mood for a lighter meal. Great flavors from the curry, honey and raisins. Serve the salad along with some lettuce or create a sandwich using pita bread or just regular sandwich bread. For the chicken, I just buy an already-cooked whole roast chicken at my local grocery store to save time. Super simple to make.

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Serves 4 to 6

INGREDIENTS:

• 1 whole roast chicken, cooled to room temperature
  
• 2 medium ribs celery, cut into small dice
• 2 medium scallions, white and green parts, minced
• 2 tablespoons minced fresh cilantro leaves
• 3/4 cup mayonaisse
• 1 1/2 - 2 tablespoons lemon juice from 1 small lemon
• 6 tablespoons golden raisins
• 2 teaspoons curry powder
• 1 tablespoon honey

INSTRUCTIONS:

• Remove skin and bones from chicken, and shread meat into bite size pieces.
  
• Mix all salad ingredients (including chicken) together in a large bowl, including salt and pepper to taste. Cover in plastic wrap and let it rest in the refrigerator for about 15 minutes to give the flavors some time to blend.
  
• (The salad can be covered and refrigerated overnight.)

From: Cooks Illustrated

Pasta with Tomato and Almond Pesto (Pasta Alla Trapanese)

Simple to make on a weeknight. Great flavors in the pesto sauce. Try it and you'll love it!

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Serves 4 to 6

INGREDIENTS:

• 1/4 cup slivered almonds
• 12 ounces cherry or grape tomatoes (about 2 1/2 cups)
• 1/2 cup packed fresh basil leaves
• 1 medium garlic clove, minced or passed through a garlic press (about 1 teaspoon)
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon plus a pinch of red pepper flakes
• Table salt
• 1/3 cup extra-virgin olive oil
• 1 pound pasta, preferably linguine or spaghetti
• 1 ounce Parmesan cheese, grated (about 1/2 cups), plus extra for serving

PREPARATION:

Toast almonds in a small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.

Bring 4 quarts water to boil in a large pot.

Meanwhile, in a blender or food processor, blend cooled almonds, tomatoes, basil garlic, red wine vinegar, red pepper flakes, and 1 teaspoon salt in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.

When water has boiled, add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.

Add pesto and 1/2 cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.

From: America's Test Kitchen

Calabacitas con Queso (Mexican Squash with Cheese)

A childhood favorite. When I make this dish, I think of my Mom. :) Eat this with tortillas or make tacos.
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Serves 6

INGREDIENTS:

• 4 Mexican squash, cut in half lengthwise
• 9 ounces melting cheese, grated (Monterey Jack preferred)
• 1 tomato
• 2 tablespoons vegetable oil
• 1 white onion, chopped fine
• 2 garlic cloves, minced
• Salt and pepper to taste

PREPARATION:

• In a medium saucepan under enough salted (1 tablespoon salt) water to cover, cook the squash until tender. Cut into 1/2-inch cubes. Set aside in a bowl.
• Puree the tomato. Use some of the residual water from the squash, if needed, to puree properly. Drain the puree and discard the juice. Keep the puree and set aside.
• Over medium heat in a non-stick 12-inch skillet, fry the onion and the garlic until translucent in one tablespoon of oil. Add the tomato, salt and pepper to taste. Add the squash. Let flavors meld together for two minutes. Just before removing from heat, add the cheese so it can melt. Adjust salt if necessary. Serve.

ENJOY!

Mexican Rice (UPDATED 3-01-10)

I've been messing around with recipes for this dish for a while now and have finally arrived at one I feel confident in sharing. Like a good Mexican, I've been eating this type of rice all my life (at home, other people's homes and at restaurants) and I can safely say this is the best version I've had. So here you go. Try it, and you'll be happy with the results.

If you want to make less rice, just halve all the ingredients. Adding the cilantro and squeezing lime juice at the end is optional, but I strongly advise you try it!

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Makes 8-10 servings

INGREDIENTS:

• 2 (14.5 ounce) canned whole tomatoes (preferably Hunt's), drained
• 1 medium onion, preferably white, peeled, trimmed of root end and quartered
• 4 small garlic cloves, minced
• 2 cups long grain white rice
• 1/3 cup vegetable oil
• 2 3/4 cups hot water
• 2 1/2 teaspoons chicken bouillon (such as Knorr)
  
• 2 1/4 teaspoons salt
• 1/2 cup minced fresh cilantro leaves
• 1 lime, cut into wedges for serving

PREPARATION:

• Process the tomatoes, onion and garlic in blender until smooth and thoroughly pureed, about 30 seconds. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that the volume equals 2 cups).

• Heat oil in a medium sauce pan over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains of rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Stir in pureed tomato mixture, water, bouillon, and salt; bring to a boil.

• Reduce heat to low and cook, covered, for about 25 minutes. Remove pan from heat. Set aside, covered, in a warm place for 5 minutes so rice can continue cooking in its own steam and the grains will expand.

• Stir in cilantro with a fork. Serve immediately, passing lime wedges separately.

Recipe from: Me!

Fried Catfish

When frying this fish I HIGHLY recommend that you buy a candy thermometer (available at almost every store) so you can manage the temperature of the cooking oil. If you want to get the best frying results on this or any other ingredient that needs deep frying, please cook at the right temperature, don't just eyeball it. So use a thermometer.

It is easier to buy the pre-cut catfish fillets. The right size for this recipe is cutting those fillets in half.

Also, only fry at most 3 fillets at a time to avoid overcrowding. When you overcrowd the cooking area, you run the risk of getting "steamed" rather than fried fish. After a minute of cooking, move the fillets gently to prevent them from sticking to the pan. Don't move them after that, to make sure the coating sticks properly.

When ready to serve, add a squeeze or two of lemon, if you wish.

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For 8 fish fillets

INGREDIENTS:

• Vegetable oil
• 1 cup yellow cornmeal
• 1/2 cup flour
• 3 tablespoons seasoned salt (such as Lawry's)
• 1 tablespoon garlic salt
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon cayenne pepper
• Freshly ground black pepper
• 8 catfish fillets
• Salt

PREPARATION:

• Pour oil into a large saucepan to a depth of 3 inches and heat over medium-high heat until hot but not smoking, 350-360 degrees on a candy thermometer.

• Meanwhile, combine cornmeal, flour, seasoned salt, garlic salt, lemon pepper, cayenne pepper, and black pepper to taste in a large shallow dish, then thoroughly dredge catfish fillets, gently shaking off excess.

• Working in batches to avoid crowding, fry catfish in the hot oil, without turning, until golden and crisp, 5 to 6 minutes. Transfer fillets with a slotted spatula to paper towels to drain. Season to taste with salt, if necessary.

Recipe from: Saveur.com