Herbalicious Roasted Pork Loin with Roasted Brussel Sprouts

Pork. I love it. Matter of fact, I can't get enough of it. In my opinion, there is no meat better than pork.

So why is pork great? Let me give you a few examples.

Smoked Baby Back Ribs
Grilled Pork Chops
Grilled Pork Chops stuffed with Prosciutto, Sage and Fontina Cheese
Pulled Pork
Cuban Pork Sandwiches
Crispy Bacon
Crispy Bacon Burgers
My Dad's Breakfast Quesadilla's with bacon
The fact that adding bacon to just about anything makes it better...
Pork Belly
Double Cut Pork Chops

The list goes on.

The difficulty comes from the cooking of pork. It is can be pretty tough to make pork tender, moist and delicious-- unless of course, you are just frying bacon. So, I've decided moving forward to cook a series of pork dishes on this blog. Starting with a classic - herb-roasted pork loin. The hardest part here is execution - ensuring the pork isn't under or over-cooked.


INGREDIENTS:
For Zie Pork:

• 1 boneless pork loin roast, trimmed  - I bought a 2.5 lb pork loin, but this recipe can be adjusted up or down easily. A 2.5lb pork loin should feed 3 hungry people or 4 normal people and 5-6 people on skinny jeans diets.

• Olive Oil - as needed
• 3 rosemary sprigs, divided
• 4 large thyme sprigs, divided
• 4 sage sprigs, divided
• 3 savory sprigs (optional), divided
• 1/2 cup finely chopped shallots (2 to 3)
• 2 tablespoons finely chopped garlic
• 2 tablespoons Dijon mustard

For zie sauce:

• 1/3 cup dry vermouth
• 2 teaspoons Dijon mustard

• 1 3/4 cups reduced-sodium chicken broth

• 1 1/2 tablespoons unsalted butter

• 1 1/2 tablespoons all-purpose flour

Zie Instructions:

• Preheat oven to 350°F with rack in middle.

• Pat pork dry, this is important, and season generously with salt and pepper. In a cast iron skillet that can fit the pork loin (or preferably the roasting pan you will use if it can be placed on the stove), heat a tablespoon of olive oil. Searing the pork is super-duper critical (see the sear pictures below). Make sure to brown pork on all sides, then transfer to a large plate.

• Put a metal rack in roasting pan and arrange half of your herbs down the middle of the rack. Next, stir together the shallots, garlic, mustard, and 1 Tbsp oil and smear over top and sides of roast. It is okay if there is a thick crust of this stuff. It adds flavor. Then put roast, fat side up, on top of herbs in the rack.

Roast for about 1 hour. Then, toss remaining herbs with remaining tsp oil and arrange on top of roast.

• Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will increase 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes. Letting it rest is very important so it retains moisture. I typically cover with foil while it rests so it doesn't get cold.

Make sauce while pork rests...

• Remove rack from pan and discard herbs from rack. Either pour sauce into original skillet (like I did) or straddle the roasting pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer for 3 minutes. Strain through a fine-mesh sieve, or something similar, into a bowl or measuring cup. If you have more than 1 1/2 cups, boil to reduce.

• Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Then, whisk in the vermouth mixture you just made and simmer until slightly thickened, about 3 minutes.

• Serve pork with sauce. Enjoy.

Braised Short Rib Tacos

When I arrived back to Seattle after spending three weeks in Egypt, my body was indicating three things:


(1) A headache signaling a need for my bed and sleep
(2) A cough letting me know the two pipes of sheesha I single-handedly smoked the night before was a bad idea
(3) A grumbling stomach: I was hungry for Mexican food

And to be honest, I was at a bit of a loss to satisfy craving number three. Seattle really just does not have good Mexican food… at least none that is readily available and easy to find. So, after rebalancing the oxygen:pollution ratio in my lungs and taking a 2 hour nap, I strolled across the street to an unnamed Tex-Mex joint and ate some really bad fajitas. Probably similar to a three-pack-a-day smoker chewing nicorette, I was only mildly satisfied.

I woke up the next Sunday morning, craving 3 having returned. I quickly consulted Bing.com, “Mexican Market Seattle.” The resulting options had me either traveling 10 miles outside of the city, or to a small place in Pike’s Market, Mercado Latino. Typical.

So I dialed the market and got the owner on the line, “Do you sell any meat or fresh tortillas?” I asked. No. “But, you are a Mexican market right?” Yes, we have some peppers and salsas. “Ok, well do you know of any Mexican markets around Capitol Hill [my neighborhood]?” No, sorry. I can’t think of anything in Seattle.

I am shit out of luck, I thought to myself. So, with one last source of information in mind, I text messaged a close friend who has been living out here for a number of years.

9:12AM: Where can I find a Mexican market? Craving Mexican Food :)


9:16AM: 14th and Jackson - a larger one with a butcher. Or 21st and Union, smaller one inside a Teriyaki shop. She replied.

Now knowing I could hopefully find the raw ingredients needed, I set out on a mission to self satisfy craving 3. I would make my own Mexican meal. The menu was an experiment for me, but something had I had seen my parents create on numerous occasions: braised short rib tacos, green cilantro rice, and squash topped with Mexican cheese and broiled.

I ventured to the larger Mexican market where the butcher directed to me some homemade Mexican queso fresco, an awesome spicy chipotle salsa and all the Mexican spices I could ever need. They also carried all the familiar Mexican brands of canned chipotle peppers, tortillas, and sauces. I almost, just almost felt like I was back in Dallas. Then I looked outside and saw the rain.

I left with the following ingredients.

Recipe is adapted from a great book called Tacos by Mark Miller.

For the short ribs:
8 meaty beef short ribs (or 2.25 lbs)
1 Large Orange to create two teaspoons of grated orange zest
Two Sticks of Canela
1 tbsp of vegetable oil
1 dark beer – I went with Negro Modelo, keep it Mexican
5 small tomatoes (which I blackened)
2 Tbsp tomato paste
2 canned chipotle chiles
1 tbsp of Tamarind Paste (can be hard to find at some normal grocers)
3 cloves of garlic, dry roasted
1.5 tbsps of firm packed brown sguar
1 bay leaf
¼ teaspoon of allspice
Sprig of Thyme
4 cups low-sodium beef stock
I then grabbed two stacks of freshly made tortillas: one corn and one flour. If you can't find freshly made, the best store bought brand, in my opinion, is La Tortilla Factory.

I also purchased queso fresco, onions (to caramelize in butter - recommeneded) and some house-made salsa.



Recipe:
1. Pat and dry the short ribs and then season with salt and pepper (it is very important to dry the ribs well)

2. In the braising pot (I recommend a dutch oven, like this one made by Le Creuset; however, a regular metal soup pot can work as well), heat the vegetable oil over high heat

3. Once it is sizzling, add the ribs to the pan and sear on all sides until browned. You might need to do this in batches. The ribs should have a nice brown crust on each side (takes 1-2 minutes per rib)

4. Pour in the beer and add the tomatoes to deglaze the pan (scraping brown bits off the bottom)

5. Cook, stirring for about 2 minutes

6. Add the tomato paste, chilies, tamarind, garlic, orange zest, brown sugar, canela, bay leaf, allspice, thyme and beef stock.

7. Reduce the heat to low (a very mild simmer), cover the pot and let it sit until the meat is very tender and can be pulled from the bone. This takes between 4 and 5 hours.

8. Once cooked, shred the meat and serve warm.


Two great ideas of how to serve it:
1. Create your own taco bar --- tortillas laid flat, lay on some short rib meat then garnish with crumbled queso fresco, caramelized onions, and light salsa.

2. Quesadillas – lay one tortilla flat, fill with short rib meat, cheese, onions and salsa. Place another tortilla on top then use a large flat skillet or griddle to crisp each side of the tortilla into a quesadilla

Next recipe... green cilantro rice. It is so easy, and so fresh tasting!

Chunga Chunga Fries

Chunga Chunga fries are a great alternative to traditional French fries. Healthier. Arguably Tastier. And more fun to pronounce.


Why do I call them Chunga Chunga Fries? Good question. The word just popped out of my friend Tim’s mouth while cooking last Sunday. And then they were named. We are hoping to start a new style of potatoes.

Ingredients:
Fingerling Potatoes – sliced long ways into thin strips (1 lb makes two servings)
Olive Oil
Sea Salt
Fresh Ground Pepper
Fresh Rosemary
Fresh Thyme

Recipe:

1. Slice potatoes into long thin strips (varying widths and shapes)

2. In a bowl, mix olive oil (no specific amount, enough to coat the potatoes well), chopped rosemary, lots of thyme leaves, fresh ground pepper, and sea salt.

3. Place potatoes and mixture from step (2) into a plastic bag. Shake to coat potatoes well.

4. Let sit for up to 2 – 3 hours (optional)
5. Preheat oven to 420 degrees
6.. Place potatoes on cooking sheet (lay flat)

7. Bake potatoes until crispy (about 30 minutes)

You should notice that each slice is a bit different. The thinnest slices are super crispy almost burnt, while others are juicier like a roasted potato. They should be enjoyed alongside a great cheeseburger or steak, and optionally with ketchup.

The Ultimate Simple Burger

A slightly complicated way to make a damn good simple burger. Well worth the effort.

Ingredients:
Prime Sirloin Steak – up to 1lb (at most) per two patties
Salt
Pepper
Vegetable Oil
Freshly Baked Brioche Bun
Condiments as desired (keep it simple)

Serve with: Thyme Chunga Chunga Fries (recipe coming soon)

Recipe:
1. Cut steak into 1 inch cubes

2. Salt, place in a sealed bag and place in fridge for up to 4 hour

3. Remove steak from fridge and rinse with cold water
4. Salt and pepper cubed steaks and then grind in a meat grinder (or blend in a food processor, like I did)

5. Form into round patties (spheres)

6. Heat oil on a griddle or iron skillet on medium-high
7. Once the pan is sizzling, sear one side of the burger patties for about 1 minute

8. Then flip and flatten patties with spatula. Cook for about 1 minute

9. Reduce heat slightly
10. Flip one last time and cook for 1-3 more minutes depending on preference for “doneness”

11. While burger is finishing, quickly toast buns with butter or in the extra oil from the burger pan or griddle.

Enjoy.

Texas Smoked Beef Brisket (and this one was Kosher too)

One of my best friends from college, and certainly one of the top five people to inspire my love of cooking, Jon Jesselson visited me for one night in Dallas over the holiday break. He was flying from Colorado to Miami, and having few opportunities to see each other these days – he planned an 18 hour layover in Dallas, Texas. We would have time for just one meal… and of course – it had to be special.

Let me start by giving you some background on Jon. He is Jewish from NYC and eats strictly Kosher meat. Despite this limitation, he never ceases to amaze me with creative cuisine. I’ve seen him braise a kosher brisket in Coca Cola and pour truffle oil on just about anything you can imagine. Along with our other friend, William, we ate well in college and it was the act of cooking, eating, and entertaining our friends that really brought us together. Sunday nights at 225 S. 41st were reserved for festive dinner parties consisting of anything from gourmet grilled cheese and tomato soup or homemade pizzas to fancier meals with grilled whole halibut, polenta, and roasted brussels sprouts. I am getting a bit off track… the point is that Jon and I’s relationship, while vast and varied, was certainly enriched by a mutual respect for good food. So when Jon told me he would be in Dallas, I knew exactly what I would prepare for him: a smoked kosher beef brisket, Texas style of course. I had always told Jon about the great smoked meats of Texas BBQ culture; unfortunately though – his restricted diet had prevented us from sharing that experience. So, I wanted to prepare a meal that would be unique and he would not forget.

The recipe is surprisingly simple. The difficulty comes in preparation – a 24 hour marination of the meat, preparing a smoker and keeping it going for at least 6 hours. However, a well-smoked beef brisket is well worth the wait. This version is slightly spicy and very smokey. I hope you enjoy. And of course, feel free to tinker with the blend of spices and variations on this recipe.

Ingredients:

The Rub (This is plenty for a 2-3 lb brisket, just up the amounts for more)

½ Tbsp of high quality salt
1 tbsp of fresh ground black pepper
½ tsp of cayenne pepper
½ tsp of ground chili pepper
1 tsp of cumin
1 to 2 tsp of brown sugar
1 tsp of paprika (smoked, spicy, or sweet depending on your preference)

The Meat
Anywhere from a 2lb to 10lb piece of beef brisket will work. The bigger the piece, the more rub and cooking time needed. This piece is two lbs (note: it shrinks a lot as it smokes).

Instructions:

1. Wash the brisket in water and pat very dry with paper towels.

2. Prepare rub and the rub it all over the brisket.

3. Wrap brisket tightly in plastic wrap.

4. Let it sit in a fridge and soak up spices for 12-24 hours (you can smoke it immediately, but a length marinade time is better).

5. Take the brisket out of the fridge about an hour before cooking, allowing it to return to room temperature.

6. While the brisket is warming, prepare the smoker. Use a great smelling wood chip.

7. Sear each side of the brisket on high heat on the grill or smoker until charred brown (7-10 minutes per side, depending on size)

8. Wrap the brisket tightly in a foil pouch such that the juices will stay trapped inside. Take your time and carefully crimp the edges of the foil to lock in juices as it cooks.

9. Set the brisket on the smoker so it is not directly above the heat. Try to keep temperature around 200 degrees or so.

10. Let it smoke. At least 3 or 4 hours, up to a lot more. We smoked it for roughly 6 hours.

11. Check the smoker frequently to keep coals lit, adding woodchips, etc.

12. Once finished smoking, carefully remove the brisket from the foil pouch and retain the juice to spoon over brisket later.

13. Let the brisket sit for a few minutes before cutting into it. For some reason, this helps lock in juices and retain flavorful goodness.

I forgot to take photos of these steps... It looked so good and I was so hungry! Sorry.

14. Ready to eat? Slice against the grain. This is mission critical.

15. Enjoy.

Round 2: Pork Chop with Sage & Fontina Cheese

I made this again at home in Dallas for my parents... I am a big fan.

See recipe here.

Baked Cranberry Chipotle Brie - Good For the Holidays!

Ingredients:

1 Round Brie

Frozen premade puff pastry / filo dough - rectangular sheets

Fischer & Weisser Cranberry Chipotle Sauce
2 Tbsp Milk

Recipe:

1. Preheat oven to 400F

2. Scrape the rind off the top of the brie.

3. Set brie on the sheet of filo dough on a baking sheet, scraped side up

4. Liberally apply the cranberry chipotle sauce to the top of the brie

5. Start to wrape up the brie (however you please) and then lightly brush or spoon the milk on the filo dough (increases flakiness and improves texture while baking)

6. Finish bundling the brie... we created a nice square look - rather than round.

 7. Place the brie in the oven and let it cook - watch it carefully. It takes about 25 minutes or so to bake thoroughly. The edges should brown and the filo dough should look flakey.

8. Once done, remove from baking sheet and let it cool (but not too much)

9. Serve on a plate with grapes and something to spread the brie on like a cracker or toasted baguette

Enjoy.