Pork tenderloin Medallions with Apple Parsnip Puree
Ingredients
2 Tbsp. butter
1 lb. parsnips
2 Pink Lady Apples peeled, cored and roughly chopped
¾ teaspoon salt, divided
¾ teaspoon ground white pepper, divided
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
3 cloves garlic, minced, divided
1 pound pork tenderloin
2 tablespoons extra-virgin olive oil, divided
8 cups chopped chard
Instructions
Preheat oven to 425°F.
Add 2 tablespoons of the butter to a saucepan over medium-high heat and the apple chunks and cook until slightly golden. Stir in the parsnips, season with salt and pepper, to taste, and cook until caramelized. Once brown on all sides cover with water. Simmer until soft or fork tender. Puree mixture and cooking liquid in a food processor until smooth. Taste for seasoning and adjust, if necessary.
Meanwhile, combine thyme, rosemary and 2 cloves garlic on a cutting board. Rub pork with 1 tablespoon oil and roll in the herb mixture. Sprinkle with 1/4 teaspoon each salt and pepper. Heat a large ovenproof skillet over medium-high heat and add the pork. Cook until browned on all sides, about 4 minutes total (adjust heat as necessary to avoid burning the garlic). Transfer the pan to the oven. Roast until the internal temperature of the pork registers 145°F, 12 to 18 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.
While the pork rests, add the remaining 1 tablespoon oil to the drippings in the pan (remember, the handle will be hot) and return to medium-high heat. Add chard and cook, stirring occasionally, until just wilted, about 5 minutes. Stir in the remaining 1 clove garlic and 1/4 teaspoon each salt and pepper.
Slice the pork and serve with the parsnip puree and kale.
Seared Scallops with Watercress, Grapefruit and Avocado Salad
Ingredients
For the salad:
12 ounces jumbo scallops
1 bunch watercress
2 avocados, sliced ¼-inch thick
2 grapefruit, segmented
2 tablespoons thinly sliced scallion greens
For the vinaigrette:
1 tablespoon extra-virgin olive oil or avocado oil
1 tablespoon white balsamic vinegar
1 tablespoon minced scallion whites
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
½ teaspoon kosher salt
¼ teaspoon white pepper
Instructions
In a nonreactive bowl whisk together vinaigrette ingredients until the honey is completely incorporated.
Heat oil in a large cast-iron or nonstick skillet over medium-high heat.
Add a few scallops to skillet, being careful not to crowd the pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear).
Cook 2 to 4 minutes per side until golden brown on outside and scallops can be turned easily.
Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check).
Transfer to a plate; repeat with remaining scallops.
To serve, arrange greens, grapefruit, avocado and scallions on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top.
Roasted Savoy Cabbage
Ingredients
1 head of savoy cabbage
salt and pepper
3 tbsp. canola oil
1¼ cup beef or vegetable stock
2 tbsp. butter
2 tbsp. dry breadcrumbs
2 tbsp. grated Parmesan
Instructions
1. Remove the outer leaves from the cabbage and trim the base. Cut it crosswise into quarters.
2. Preheat the oven to 350F. Heat 2 tbsp. of the oil in an ovenproof casserole or skillet with a lid. Arrange the cabbage quarters in the skillet and cook over medium-high heat for 5 minutes on each cut side, until charred.
3. Turn them cut sides up, lower the heat and add the stock and butter. Cover with a lid and transfer to the oven for 20 minutes.
4. In the meantime toss together the breadcrumbs, Parmesan, and the remaining tablespoon of oil. After the 20 minutes lift the lid from the cabbage dish, sprinkle the breadcrumb mix over the quarters and return to the oven, uncovered, for another 10 minutes.
5. Serve as a side with fish, sausages, pork or just on its own with crusty bread.
Cajun Seafood Stew
Ingredients
1 Pound Seafood Medley
1 Can (8 Ounces) Diced Tomatoes
1 Tablespoon Tomato Paste
4 Cups Seafood Stock
1 Onion, Diced
1 Bell Pepper, Diced
2 Celery Sticks, Diced
1 Tablespoon Creole Seasoning
1 Bay Leaf
1 Tablespoon Olive Oil
White Rice for Serving
Directions
Heat oil in a large pot over medium heat and then add diced onion, green onion, bell pepper, celery and 1/2 tablespoon seasoning and sauté for 2-3 minutes until vegetables begin to soften.
Add tomato paste to the pot and stir for another 1-2 minutes.
Add in diced tomatoes, seafood stock and bay leaf and bring to a simmer.
Add the seafood medley and seasoning to taste and stir.
Bring to a low boil and let simmer for 10 minutes until flavors have combined and seafood is cooked through.
Serve over white rice and garnish with chopped parsley and green onions if desired.
Cauliflower and Spinach Curry
Ingredients
1 head of cauliflower, about 2 to 3 pounds
2 tablespoons virgin coconut oil
1 1/4 cups diced white onion
4 cloves garlic, minced or grated
2 tablespoons minced ginger, can also be grated
1 1/4 teaspoons kosher salt, divided
5 teaspoons curry powder
1 teaspoon ground cumin
1 1/2 cups vegetable broth
1 (13.5 fluid ounce) can full-fat coconut milk,
1 can chickpeas
4 cups chopped spinach
Instructions
Remove the leaves from the head of cauliflower and cut it into smaller florets.
Heat the oil in a pot (or large sauté pan) over medium-high heat. Add the onions and cook for 3 minutes. Next, add the minced ginger and garlic and 1/4 teaspoon of kosher salt. Cook for another 30 seconds. Then, add 1 teaspoon of kosher salt, curry powder, cumin, and vegetable broth. Stir to combine the spices with the broth. Add the cauliflower and the chickpeas.
Cover the pot with the lid and bring the broth to boil. Uncover the pot and add the coconut milk, stirring to combine. Reduce the heat to medium and let the broth simmer for another 5 to 7 minutes, until the cauliflower is fork tender.
Taste the curry broth and adjust the seasonings to your taste, adding more salt if necessary.
Add the baby spinach to the pot in 2 batches, stirring until the spinach starts to wilt. Turn off the heat. Serve the curry with rice.
Santa Maria Style Beans
Ingredients
1 pound dry small pink or red beans
4 strips bacon, diced
2 cloves garlic, minced
1 (14 1/2-ounce) can diced tomatoes
1/4 cup ketchup
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon chipotle pepper, optional
1 tablespoon sugar
1 teaspoon salt
1/2 cup water
Instructions
Check through beans for small stones. Place in a pot and cover with cold water; soak overnight. Drain beans and return to the pot. Cover by 3 inches with fresh cold water, and simmer for 1 hour, 45 minutes, or until tender.
While the beans are cooking, sauté bacon in a saucepan over medium heat until lightly browned. Add garlic; sauté 2 minutes longer. Add the tomato, ketchup, mustard, paprika, chili powder, chipotle, sugar, salt, and water. Bring to a simmer, reduce heat to low, and cook for 30 minutes. Reserve.
When beans are ready, drain, but reserve one cup of the cooking liquid. Return beans and the cup of liquid to the pot and stir in the sauce. Simmer on low for 30 minutes. Serve hot and enjoy.
Grilled or Oven Roasted Santa Maria Style Tri-Tip Steak
Ingredients
1 (2 to 3 pound) tri-tip
Santa Maria Rub (enough for a 3 pound roast)
1 tablespoon kosher salt
1 tablespoon finely ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 tablespoon dried oregano
1 teaspoon dried rosemary (or fresh, finely minced)
1/2 teaspoon dried sage
Instructions
Mix the rub and massage into roast:
Mix the rub ingredients together in a bowl.
Place the roast in a roasting pan or a baking pan with edges (this will help keep the rub from getting all over the floor).
Sprinkle the rub on the meat on all sides, and massage the rub into the meat.
Cover and let sit at room temp for an hour:
Cover the roast with foil or plastic wrap and let it sit at room temp for an hour to take the chill off and allow the rub to work its magic on the roast.
Prepare the grill:
Prepare your grill for hot direct heat on one side, and indirect heat on the other. (By the way, if you are working with a wood-fired grill, Santa Maria BBQ traditionally uses red oak wood.)
Sear the roast:
Sear the roast for 3 to 4 minutes per side. Carefully watch the roast during this process as one side of the roast is typically quite fatty and as the fat heats up it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur.
Move the roast to cool side of grill, fat side up:
Once the tri-tip is seared on all sides, move it away from direct heat and place it fat-side up on the grill rack.
If you are using a gas grill with a top rack, I recommend placing the roast on that rack, with an aluminum tray on the bottom rack underneath to catch the fat drippings.
If you are grilling on charcoal or wood, you may want to turn the roast over every few minutes, for more even heating.
Try to maintain a grill temperature of 250°F to 300°F.
Cover to finish cooking:
Cover the grill and cook until the temperature of the interior of the tri-tip reaches 120°F for a rare roast, 130°F for medium-rare and 140°F for medium.
At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut.
Note that the interior temperature will continue to rise at least 5°F after you take the roast off the heat.
Tent the roast with foil To let it rest:
Once the roast reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for 10 to 15 minutes.
Slice across the grain to serve.
*To prepare tri-tip in the oven, start in the same way as you would with the grilling method—assemble your seasoning rub, massage it into the roast, and allow the seasoned meat to come to room temperature. Rub softened butter all over the meat and sear it in a cast-iron or carbon-steel pan on the stovetop. Finish the roast in a 350°F oven for 20 minutes or longer, until the internal temperature is 120°F for a rare roast, 130°F for medium-rare and 140°F for medium.
Tuna Steaks with Fennel
INGREDIENTS
Yield:4 servings
2 tablespoons extra virgin olive oil
1 leek, white and light green parts only, cut in half lengthwise, cleaned, and thinly sliced
2 garlic cloves, minced
1 bulb fennel, trimmed, quartered, cored and cut across the grain into thin slices
Salt and freshly ground pepper
1 teaspoon fresh lemon juice
1 pound albacore tuna steaks
1 to 2 tablespoons finely chopped parsley
PREPARATION
Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the leek and cook, stirring, until leeks are limp, about 3 minutes. Add the garlic and cook, stirring, until the mixture is fragrant, 30 seconds to a minute. Add the fennel and a generous pinch of salt and cook, stirring often, until it begins to soften, about 5 minutes. Turn the heat to low, cover and cook slowly for 30 to 40 minutes, stirring often. Stir in the lemon juice, taste and adjust seasonings. The mixture should be very soft.
Meanwhile, season the albacore steaks with salt and pepper and heat the remaining olive oil in another pan over medium-high heat. Sear the albacore steaks for 30 seconds on each side. Place on top of the fennel. Cover the pan, turn the heat down to medium-low and simmer for another 5 to 10 minutes, until the fish is cooked through.
Sprinkle on the parsley and serve, laying the fish on top of the fennel, with lemon wedges on the side.
Marinated Pork Chops with Baby Broccoli
Ingredients
1/2 cup packed brown sugar
1/2 cup soy sauce
2 garlic cloves, minced
1/4 teaspoon pepper
2 bone-in pork loin chops (1 inch thick and 8 ounces each)
1 bunch baby broccoli
2 tablespoons olive oil
½ teaspoon salt
Fresh ground black pepper
1/2 lemon
Directions
In a bowl or shallow dish, combine the brown sugar, soy sauce, garlic and pepper. Add pork chops and turn to coat. Cover and refrigerate for 8 hours or overnight.
Drain pork chops, discarding marinade. Grill chops on greased grill rack, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let meat stand for 5 minutes before serving.
Wash the broccolini and pat it dry with a towel. Chop off about 2 inches of the ends of the broccolini. In a medium bowl, mix it with with the olive oil, salt and pepper.
Place the broccolini directly on the grill grates and grill for about 5 to 7 minutes until charred and tender, turning often. Remove when bright green and charred. Remove from the grill and spritz with lemon juice from wedges from ½ of the lemon. Serve with grilled pork chops.
Radish and Arugula Salad with Bay Shrimp
Ingredients
1 tablespoon drained capers, rinsed and coarsely chopped
1 ½ teaspoons fresh lemon juice
¼ teaspoon coarse salt
⅛ teaspoon freshly ground pepper
⅓ cup extra-virgin olive oil
4 ounces baby arugula (8 cups)
1 cup fresh flat-leaf parsley
1 cup thinly sliced radishes (about 4)
8 oz Bay Shrimp, thawed, rinsed and patted dry
Directions
Whisk together capers, lemon juice, salt, and pepper. Gradually add olive oil, whisking constantly. Combine arugula, celery leaves, parsley, radishes, and scallions in a large bowl. Pour vinaigrette over salad, and toss to coat. Top with Bat Shrimp. Drizzle with additional oil and lemon juice if desired. Season with salt and pepper.