Tomatoe pesto

http://notwithoutsalt.com/2011/10/01/tomato-pesto/

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

Lamb Banana Curry

Recipe adapted from Joseph Wrede, The Palace Restaurant, Santa Fe, NM via Tasting Table

Yield: 4 servings

Cook Time: 2 hours 30 minutes

• INGREDIENTS
¼ cup sweet yellow curry powder
2 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion (about 1 medium onion)
2 tablespoons finely chopped fresh ginger (about 1½-inch piece of ginger)
4 cloves finely chopped garlic
2½ pounds lamb shoulder, cut into 1-inch cubes
2 bananas, peeled and cut into ½-inch slices
1 tablespoon ground cumin
1 tablespoon ground coriander
1 cup dry red wine
6 cups chicken stock
Kosher salt and freshly ground black pepper
2 cups cooked jasmine rice, for serving

DIRECTIONS

1. Preheat the oven to 450°. Place a small skillet over medium heat and add the curry powder. Toast for 1½ minutes, stirring frequently. Remove the curry powder from the heat and set aside.

2. Place a large braising pan over high heat and add the olive oil, moving the pan around so the oil coats the bottom of the pan. Add the onion and stir for 3 minutes, then lower the flame to medium and add the garlic and ginger, stirring until the garlic begins to brown, another 3 minutes. Add the lamb shoulder and the banana slices and stir to combine. Add the cumin, coriander and toasted curry powder and stir until the pan's contents are aromatic, about 4 minutes.

3. Increase the temperature under the braising pan to high heat; add the red wine and cook for 5 minutes. Stir in the chicken stock, cover and remove from the stovetop. Place the pan in the oven and bake for 2 hours and 15 minutes, until the lamb is tender. Season with salt and pepper and serve hot over the jasmine rice.