Mole recipe

Food.com

Cuban Pork w Black Beans and Rice

By Gatorbek on January 23, 2008

(personal alterations in green) 

Ingredients

Black Beans

• 2 (15 1/2 ounce) cans black beans, NOT drained
• 1/4 cup white onions, finely diced
• 2 teaspoons cumin
• 2 tablespoons fresh oregano, chopped ( or sub 1 tsp dried if needed)
• 3 tablespoons fresh cilantro, chopped ( only fresh or frozen, not dried!)
• 2 fresh garlic cloves, minced
• 1 tablespoon fresh lime juice

Pork

• 1 lb pork, cut into 1 inch pieces (pork tenderloin)
• 2 tablespoons olive oil
• 1/4 cup flour
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Rice

• 1 teaspoon olive oil1/4 teaspoon cumin seeds1/2 teaspoon garlic salt or to taste1 teaspoon dehydrated onions1 c rice2 c water
  
  

Directions

1. Prepare rice by heating oil and cumin seeds until aromatic (about 2 minutes), add dehydrated onions and brown slightly (about 1 minute), add rice, garlic salt and water and simmer according to package directions.
2. To prepare the black beans, combine the first seven ingredients in a medium saucepan. Bring just to a boil, then reduce heat to simmer on a back burner, stirring occasionally.
3. Meanwhile, heat olive oil in a heavy skillet over medium-high heat.
4. Combine remaining dry ingredients (flour, cumin, oregano, cayenne, onion powder, and garlic powder) in a 1 gallon zipper bag.
5. Add pork to bag and shake vigorously to coat.
6. Remove pork from bag and add to hot oil.
7. Brown on all sides, stirring until done.
8. Remove pork to a plate and turn off heat.
9. Pour black bean mixture into skillet to absorb pork drippings, stir gently until combined.
10. To serve, put a scoop of yellow rice on each plate, topped with a generous ladle of black beans.
11. Top with pork and garnish with lime wedge and sprig of cilantro.

Grilled Salmon Steaks with Chipotle-Ponzu Sauce and Grilled Green Beans

From

2006, Robin Miller, All Rights Reserved

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

10 min

Level:

Easy

Serves:

4 servings

Ingredients

• Cooking spray
• 6 (5-ounce) salmon steaks
• Salt and ground black pepper
• 2 cups fresh green beans
• 1/2 cup orange juice
• 1/4 cup fresh lemon juice
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon chopped shallot
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons minced chipotle chiles in adobo sauce
• 1 clove garlic
• Cellophane noodles, as an accompaniment

Directions

Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.

Season both sides of salmon with salt and black pepper. Grill salmon steaks 5 minutes per side for medium-rare. Arrange green beans on grill alongside salmon. Grill 10 minutes, until crisp-tender, turning frequently.

Meanwhile, in a blender, combine remaining ingredients and puree until smooth. Serve 4 of the salmon steaks with green beans on the side and ponzu sauce drizzled over top. Reserve remaining salmon steaks for another recipe. Serve with cellophane noodles

 Copyright 2011 Television Food Network G.P.
All Rights Reserved