Chile Tequila Pork Tenderlion
3 pork tenderloins
12 ounces to 1 lb each
Chile Tequila Pork Tenderlion Marinade
1 cup Yamasa soy sauce
1/3 cup tequila
1 tbsp. garlic minced
1 tbsp. fresh ginger peeled and minced
sea salt and pepper to taste
Marinate tenderloin and cover for 3 or 4 hrs. ahead of time
Rub for Tenderlion before grilling
2 teaspoons cumin seeds
1/2 chile powder of choice
2 tsp. curry powder
2 cloves garlic minced
1 1/2 tsp. cayenne
2 tsp. sea salt
3 tbsp. paprika
3 tbsp freshly ground white pepper
Toast the cumin seeds and grind them.Toast the chile and curry powders in a dry skillet and combine all the ingredients and set aside.
2 tbsp. rice vinegar
sea salt to taste
2 tbsp. cilantro, minced
1/3 cup olive oil
clove garlic, minced
3 tomatoes, peeled seeded and diced
1 roasted jalapeno seeded and minced
Combine the vinegar,salt,and pepper and and whisk in the oil. Gently stir in the remaining salsa ingredients. and set aside until pork is grilled
Take the tenderloins out of the marinade and rub on the chile rub. Grill the tenderloins over a medium fire turning so they cook evenly. While the pork is on the grill, cook the green beans in a steamer until tender. Toss with butter salt and pepper to taste.
Slice the tenderloins and place on individual serving plate. Top each serving with tomato salsa, arrange green beans around and garnish with a lime wedge.
3/4 pound fresh green beans
2 tbsp. butter
salt and pepper to taste
6 lime wedges
Heat throughly all together. Then garnish with lime wedges.
Jalpeno Corn Stix
3/4 cup yellow or white cornmeal
1 1/2 cups flour
1/4 cup sugar
11/2 teaspoon baking powder
1/2 teaspoon kosher or sea salt
1 cup grated Tillimook cheese
or sharp or medium cheddar cheese
2 teaspoons finely diced, roasted, and seeded jalapeno chiles or 2 mounded tbsp. or roasted red bell pepper
scallion finely minced
1/2 cup fresh or can corn kernels
3 tbsp. chopped cilantro
1 cup buttermilk
4 tbsp. unsalted butter melted
1 tbsp. peanut oil
Preheat the oven to 400 degrees and heat the corn stick molds ingredients including the cheese, jalapenos scallion ,corn and cilantro. In a separate bowl, whisk together the buttermilk,butter, and eggs, and then slowly stir in the dry ingredients with a wooden spoon just until moistened. Remove the hot molds from the oven and lightly brush them with the peanut oil. Fill the molds three fourths full using a ladle or a wooden spoon or a pastry bag without a nozzle. Bake 20 to 25 minutes or until the edges are golden and a toothpick comes out clean. To make muffins, grease the muffin tins or line them with paper cups. Fill them three-fourths full and bake the same as corn sticks.
Southwestern Ceasar Salad
1/3 cup red wine vinegar
2/3 cup corn oil
2 tbsp. Dijon mustard
1/4 cup oil packed sun dried tomatoes
2 tsp. cumin (whole seeds toasted and ground in a grinder)
1/2 or 1/4 tsp cayenne pepper
sea salt to taste
fresh black or pink peppercorns ground to taste
Combine ingredients except for salt and pepper, in a blender and pulse until smooth. Add salt and pepper and toss with romaine lettuce and croutons of choice.
Papaya & Red Pepper Relish
3 cups cider vinegar
3/4 cup sugar
2 yellow onions
1 1/2 teaspoons sea salt
6 roasted red bell peppers, peeled & diced
2 jalapeno chiles, stemmed, seeded & diced
2 fresh papayas or mangos, peeled, seeded & diced
freshly ground black pepper
Heat the vinegar and sugar to a boil in a 2 quart saucepan. Add the onions and salt. Immediately remove from the heat and let stand for 15 minutes. Add the peppers and chiles, and mix well. Transfer to a mixing bowl and refrigerate.
Just before serving, drain and gently mix in the papaya or mango. Season with pepper to taste.
Grill fillets on a medium fire, about 2 to 4 minutes a side. Spoon on relish and serve.