Tag Archives: serrano

Brown Sugar & Dijon Roasted Pork Tenderloin with Cranberry-Serrano Sauce

Through all trial and no error, I am fairly certain I have just created a new holiday tradition in my home..We will be eating my new recipe of “Brown Sugar & Dijon Roasted Pork Tenderloin with Cranberry-Serrano Sauce” for Christmas from here on out!   Slightly sweet, a slight bit o’ heat, slighty tangy and a touch of classic savory, this one hit all of the notes in just the right way.  Plus, given that pork tenderloin is an inexpensive cut and just a few other handy ingredients are needed, one can make this festive meal quickly while saving a bit more for extra stocking stuffers!

Through great luck (and all of that “hard work of being a food blogger” ;) I have been fortunate enough to be a recipient of a large package of perfect Cape Cod Select Premium Frozen Cranberries on my doorstep!  This box addressed to me, “Railroad Wife in Texas”, on frozen ice and all, was just screaming to NOT be made into your average pie, relish or smoothie..but into a savory entree!  When one thinks of cranberries their mind often goes to that bowl at the end of the table that all too often gets neglected…not here my friend!  This is front and center and oh so delicious!

To pick up your very own bag of Cape Cod Select Premium Frozen Cranberries, you can go online to http://www.CapeCodSelect.com to order online/find your location or head to my favorite local pick up at:

Central Market

4651 West Freeway

Fort Worth, Texas 76107

Follow my friends Cape Cod Select at:

https://www.facebook.com/capecodselect/          

https://twitter.com/CapeCodSelect

https://plus.google.com/b/112667579999356431188/+CapeCodSelectEdgewoodBogsCarver/about/p/pub

https://www.pinterest.com/capecodselect     

https://www.youtube.com/channel/UCp2g4eev6wgHxzYHUFhEMzg

                                                                                                                                             
*If you want an extra kick of spiciness, you can keep all of the seeds and pith in the serrano or hey, even add two of them to the sauce!!  I’m partial to the extra heat, but when my littles enjoy it I will keep it mellow.  The sacrifices I make as a momma….


The Starting Lineup

Pork Tenderloin

  • 1 lb pork tenderloin (about always comes in two pieces)
  • 1/4 cup Brown sugar
  • 3 Tbsp Dijon mustard
  • 1/2 tsp Thyme
  • 1/2 tsp Sage
  • Kosher salt & pepper, to taste
  • Canola oil

Cranberry-Serrano Sauce

  • 1 1/2 cups Cape Cod Select Premium Frozen Cranberries (divided)
  • 1 red onion, diced
  • 1 Tbsp canola oil
  • 1 serrano, minced (I seeded only half)
  • 1 2″ piece fresh ginger, grated
  • 1/2 cup granulated sugar
  • 1 cup water
  • 2 Tbsp honey
  • 1 lime, zest
  • Kosher salt & pepper, to taste
  • 1/4 cup fresh cilantro, chopped  

Let us begin!  Preheat your oven to 425 degrees WITH a cast-iron pan INSIDE the oven.  (You can also use a glass or ceramic baking dish, i.e. Pyrex casserole dish.  You just want it hot!!) 

While the oven (and pan) is preheating, coat the pork with a mixture of the brown sugar, Dijon mustard, thyme, sage, salt & pepper.  (The coated pork can stay out and go straight into oven or place in a bag and marinate for 2+ hours).

When the oven is hot and ready, carefully (with an oven-mitt) remove the cast-iron pan/casserole dish and drizzle in the canola oil, followed immediately with the pork tenderloin(s).  It WILL sizzle, drizzle with a bit more oil and place back into the oven.

Roast for 15 minutes.  Reduce the heat to 400 degrees and roast for another 10-15 minutes (internal temperature of 145 degrees).  Allow to rest for 5-10 minutes, slice and serve with your favorite sides.

Meanwhile…..that most delicious Cranberry-Serrano Sauce!!…

 

In a large sausepan over medium-high heat, saute the diced red onion in 1 tablespoon canola oil until soft.  Next, stir in 1 peeled and grated 2-inch piece of ginger along with 1 diced serrano chile (seed if needed and/or add two depending on heat level) and cook for 30 seconds. Pour in 1 cup of water and 1/2 cup of sugar; cook until the sugar dissolves.  Once thickened and “syrupy”, add in 1 cup of the cranberries and cook until the berries pop and the sauce thickens (10 minutes).  Finally pour in the remaining cranberries and cook for 1-2 minute.  Transfer the sausapan off of the heat, stir in the honey, the grated lime zest, salt and pepper. Let cool a bit, then stir in 1/4 cup chopped cilantro.

Once your pork has rested, sliced and placed onto a serving platter, drizzle the Cranberry-Serrano Sauce overtop and accompany with delicious homemade mashed potatoes and a flavorful roasted vegetable.

Advertisements

Roasted Poblano Mac n’ Crema

This is the bomb!! (Do people still say that anymore?….ehh, I don’t even care). This pasta salad is my mexican spin on the classic backyard bbq staple and it’s a lot better!  It’s light, but still creamy and has just a bit of heat without overpowering.  Plus, let’s not forget that roasted flavor from the poblano peppers and cumin!  

However, the best part about this dish is that it’s equally delicious served either warm or cold!  Truth!  We’ll often eat the side dish warm on the first night I prepare it and serve the leftovers cold (if there are any) the next day!

*This can be made with gluten-free noodles if desired.

*I prefer to keep the seeds in my jalapeno or serrano pepper, as this makes a large batch, but to each their own.

*I prefer to use the traditional macaroni noodle here, but any short noodle can work in a pinch..as you can see from my rotini below.  Oops! 😉

The Starting Lineup

  • 16oz elbow noodles (any short noodle can work)
  • 3 poblano peppers
  • 1 onion, chopped
  • 1 jalapeño, minced (or a serrano for more heat)
  • 3 garlic cloves, minced
  • 1 cup+ Mexican crema 
  • Olive oil
  • 1 tsp cumin
  • 1 tsp red chili flake
  • 1 tsp Mexican oregano
  • Kosher salt & pepper (pinch of each) 

   

 
We’ll start by roasting our poblano peppers for this yummy side dish!  You can do this 1 of two ways…either A. Cook the poblanos directly over a gas flame till charred on all sides or B. Place on a baking sheet under your broiler (turning as needed) to blacken.  Onced they’re charred you can place in a bowl covered with plastic wrap to steam for about 10 minutes…*When ready, remove the blackened skin, seeds and stems.  Dice the poblanos up! 

   While the poblano peppers are steaming, go ahead and bring a large stock pot filled with salted water to a boil.  Once the water is boiling, cook the noodles to package directions, drain and set aside. 

In a large pot over medium-high heat, add in 2 Tbsps of oil and sauté the chopped onions for 3-4 minutes.  Next add in the roasted poblanos, minced jalapeño (or serrano) followed by the garlic, cumin, chili flake, oregano, salt and pepper.  Turn the heat down to low (or remove pot completely from stove top) and stir in the noodles and Crema. 

     Serve as a side at your next shin-dig and reap in the compliments!  Again, this can be served warm OR cold.  It’s that dang good!

    Buttery Soft Pretzels w/ Serrano Bacon Cheddar Sauce

    Soft pretzels have to be one of my favorite snack foods ever. As a child, I would stand in line at the “snack bar” of my k-8 school every lunch with the 75cents I somehow managed to find that morning for one. Sorry mom, I wasn’t eating the lunch line’s green beans and hamburger steak..  

    As an adult, it’s what I nosh on at every sporting event, fair or concert…and don’t even get me started on how many I quite frankly inhaled during the pregnancy of my second son. I’d load my first child up (who was about 8 months old) in the car and take him and my fat butt up to Target just to buy 1 or 2 warm, large pretzels at their snack bar. I’d then put my baby in a cart and walk around aimlessly stuffing my also fat face while contemplating on buying just one more. Yes, I may indeed have a soft pretzel problem.

    Now some may argue it’s a bad idea that I can now make my own. I’d normally tell them to be quiet but..well….my mouth is so full of soft pretzel that I physically can’t ;).

    *Hey, if you’re going to do it right, serve it alongside my homemade spicy cheese sauce and save the mustard for the baseball game!

    The Starting Lineup

    Pretzel Dough

    • 1 1/2 tsp active dry yeast 
    • 1 1/2 cups warm water
    • 2 rounded Tbsp brown sugar (dark or light)
    • 1 1/4 tsp kosher salt 
    • 2 cups bread flour 
    • 2 cups all purpose flour

    Baking Soda Bath

    • 2 Tbsp baking soda
    • 2 cups warm water

    Garnish

    • Kosher/rock salt
    • and/or cinnamon and sugar mix
    • 4 Tbsp butter, melted 

    Serrano Bacon Cheddar Sauce (optional)

    • 2 Serrano peppers, seeded and finely diced (I, of course, kept the heat in mine 😉
    • 6 strips bacon, cooked & crumbled (reserve 1 Tbsp of the grease)
    • 2 cups sharp cheddar cheese, shredded
    • 1 Tbsp flour
    • 1 Tbsp butter
    • 3/4 cup milk
    • Pinch each of salt, pepper & garlic powder  

    To start your pretzel dough, combine 1 1/2 cups of warm water and the yeast into the bowl of your mixer. Gently mix together and allow to sit for about 5 minutes till it starts to foam up a bit.  

       Next, add in the brown sugar and the salt to the yeast mix. Stir together until it’s dissolved. Now add in both types of flour (all 4 cups), and using the paddle attachment mix on low for about 15 seconds to combine. Switch the attachment to the dough hook and mix in high for 5-6 minutes to knead the dough. 

         Lightly oil a large bowl and place the kneaded ball of dough into it. Cover and let sit in a warm spot for 1 hour to rise. 

     Immediately after setting your dough to rise, make the baking soda bath. This part is easy, simply combine 2 cups of warm water with 2 Tbsp of baking soda. Stir often throughout the next hour. 

     After the dough has risen, cut off about 1 cup of dough at a time and roll into a 1/2″ thick rod shape. (*do not flour the counter here, damp hands work best). 

       Now here you can either cut that long strip of dough into 1-2″ pieces OR shape into your traditional pretzel shape. Once to your liking, carefully give each a quick dunk into the baking soda bath and set onto a greased baking sheet. Repeat till dough is gone. 

     Preheat the oven to 450 degrees and let the pretzels rise again for about 15 minutes (while the oven gets to temp). Bake for 10-12 minutes. While these are baking you can melt the 4 tbsp of butter. Remove from the oven and brush the pretzels/pretzel bites with the melted butter and either sprinkle with kosher or rock salt OR toss in a large ziplock bag with a cinnamon-sugar mix. 

       Serve immediately with a dipping sauce and enjoy!! 

     

    Serrano Bacon Cheddar Sauce (optional)

    In a sauté pan fry up the bacon, remove to a paper towel lined plate and set aside. Drain all but 1 Tbsp of the bacon grease…that stuff’s good as gold! 

     Add 1 tbsp of butter to the reserved bacon grease and melt. Once melted stir in the flour to form a rue and then quickly whisk in the milk. Whisk Whisk Whisk till smooth! Now slowly whisk in the two cups cheese till creamy and then fold in the cooked, crumbled bacon and the finely diced Serrano peppers. Pour into individual ramekins and serve alongside some warm, soft pretzels!  

               

    Green Chilé Turkey Meatballs

    Here is an insanely flavorful and healthy recipe that will give the normal hum-drum appetizer or hot meatball sandwich a run for its money!  That’s right..these baked turkey meatballs can be used in a multitude of ways (a spin on the traditional albondigas soup anyone??)!  Plus, they are NOT dry or crumbling once browned and ready to eat.  It is really such a yummy alternative to the classic recipe.

    Today though, I show you the above mentioned, a fun holiday appetizer and a filling hot hoagie sandwich!  …and BOTH don’t hurt your waistline too bad either 😉 Win!!

    *I have a favorite green sauce from my favorite grocer, HEB, literally called ‘That Green Sauce’.  It’s a semi-thick, creamy roasted green chile sauce.  Feel free to use your favorite (even a tomatillo sauce)..or order from HEB online 😉

    *For all my fellow ‘railroad wives’, prepare the sandwich as instructed below.  Wrap in foil and your spouse can heat them up on the trains engine as my hubby does!

    The Starting Lineup

    • 3lbs ground turkey (85/15)
    • 1 poblano pepper (2 if making hoagies)
    • 1 Anaheim pepper
    • 1 jalapeño pepper
    • 1 Serrano pepper
    • 1/2 onion, finely diced
    • 4 cloves garlic, finely minced
    • 1/2 cup fresh parsley, chopped
    • 1/4 cup cilantro, chopped (divided 1:1)
    • 1 cup milk
    • 1 cup panko breadcrumbs 
    • 3 eggs
    • Hefty pinch each of salt, pepper & cayenne pepper
    • Spicy green sauce, for garnish

    If making the delish toasted hoagie:

    • Bakery quality sub/Bolillo rolls
    • Pepper jack cheese slices 
    • Roasted poblano pepper slices
    • Cilantro
    • Spicy green sauce
    • Mayonaisse   

    We’ll start this bursting with flavor recipe by placing our 4-5 chilé peppers onto a foil lined baking sheet, then pop it into the oven on broil (just inches under broiler).  Make sure to turn the peppers ever so often to blacken all of the sides.  You can also do this over an open flame (gas stove or grill).  Once blackened immediately place into a large bowl covered with Saran Wrap and set aside to steam. 

     After about 10-15 minutes, the peppers skins will loosen up and peel off the peppers easily.  Then slice open each pepper and scrape out the seeds and chop up.  *if making the hoagie, then reserve one of the roasted poblanos and cut into long strips after scraping out seeds and removing the blackened skin.  Set aside. 

     
    Preheat oven to 375 degrees and line two large baking sheets with foil.

    In a small bowl, combine the panko and the milk, allow to soak together.  

    In a large bowl, combine the ground turkey, the 4 roasted and chopped peppers, onion, garlic, parsely, 1/2 of the cilantro and the spices, followed by the eggs and the panko-milk mixture.  With you hands (natures best tools!), mix together until all of the ingredients are evenly distributed. 

      

    this picture makes me horribly dizzy…


    Now, again, with your hands or an ice scream scoop, make the turkey meatballs (about large golf ball size) and place onto the prepared baking sheets.  Once you have them all finished, place the sheets into the oven for 40-60 minutes, until no longer pink in the middle and nicely browned on the outside.  *depending, you may have to alternate racks once or twice during baking for even cooking. 

     Once they are finished, remove from the oven and allow to rest for 5 minutes…

    ——————————————————————————————————————

    NOW…if you’re making these for an appetizer, then place on a pretty platter alongside a spicy green sauce for dipping and garnish with the remaining chopped cilantro overtop.  Gorgeous and fun!! 

     OR….if you’re making a meal out of these flavorful meatballs then try this on for size!!  Slice your hoagie rolls in half and apply 1 Tbsp of mayonaisse to each side.  On the bottom slice, lay down a few meatballs and a nice slice of pepper jack cheese and put this into your oven (on broil) for just a couple minutes (until bread is toasted/cheese melted).  Remove from oven and garnish with the reserved chopped cilantro, roasted & sliced poblanos and a drizzle of your spicy green sauce!  Soooo gooooddd!!!! 

     Enjoy!! xo

    Texas Benedict

    My husband’s favorite breakfast dish of all time is the classic Eggs Benedict…Now, I can make a mean version of this (I’ll post that another time) but I wanted something different today.  This follows the lines of your traditional Benedict, but I gave it a Southern, Tex-Mex flair!

    I used homemade Buttermilk Biscuits (instead of an English muffin), marinated flank steak (instead of ham), a fried egg (instead of poached) and a spicy and creamy Serrano sauce (instead of hollandaise).  Ridiculous I tell ya!

    So if you ever want change up breakfast a little bit, I suggest this one.  Hell, eat it for dinner even!

    The Starting Lineup

    Marinade

    • 2 cups of orange juice
    • 4 limes, juiced
    • 2 Tbsp soy sauce
    • 1 Tbsp vinegar
    • 1/4 cup EVOO
    • 1 Tbsp chili powder
    • 1 Tbsp cumin
    • 2 tsp Adobo seasoning
    • 1/4 cup cilantro, stems and all roughly chopped
    • 3 cloves garlic, minced

    ——————————————————————————————————————

    So for this recipe, I actually started with my spicy Spicy Serrano Sauce.  I poured my finished product into a mason jar and kept in the refrigerator until time to eat. Let those flavors meld together and really heat up! *i actually ended up using 5 serranos in this blend and damn was it spicy!  😍👌

    Next, mix up all ingredients ofyour marinade in a bowl.  Just throw everything in together and whisk up!

    In a large freezer bag, place in your cut of steak.  Pour that marinade mix straight into bag over your meat.  Tightly seal and put the bag on a dish (in case there’s any leakage).

     Transfer your marinating steak back into the refrigerator and let marinate for 2-4 hours.  You don’t want it to marinate for too long or the acids and vinegar can break down the meat too much.

    When the meat has about an hour left of marinating, I start the Buttermilk Biscuits.

    *Also, when you are starting your biscuits, remove your steak from fridge and allow to sit in marinade on your counter till ready to cook.  You want your steak to come to temp for even cooking.  So this will be all ready to cook once you’ve finished preparing and cooking your biscuits!

    In a skillet, heat up a tbsp of oil (canola, etc) to med-high and lay that steak in!  Everyone varies how they prefer their steak doneness, I typically cook one side about 4-5 minutes and the other for 3 minutes for a pink/red center.

      

    Remove steak from pan and place on a dish, tented with foil.  Let rest for at least 10minutes.  Now get out your garnishes for the finished product! 


    If needed, just slightly wipe out your pan and add a tbsp of butter.  Fry up them eggs! 


    All done!  Everything is cooked and you’re ready to assemble!!  On a plate first place down 2-3 biscuits.  Layer a few strips of your steak on them followed by a fried egg.  Lastly, pour on a good amount of that spicy Serrano sauce and top with cilantro and a couple more peppers!  

    Serrano Cilantro Sauce

    Sauce.  Condiment.  Dressing.  Dip.  Call it what you want and use it how you like.  It’s spicy and delicious no matter what your terminology is.  

    Awhile back, I was trying to think up a spicy, green-sauce style of goodness for our brisket tacos and I came up with this.  The creaminess of it goes so well drizzled over a Mexican or TexMex meal.  Now let’s fast forward to yesterday, I had a craving for a big ol taco salad and thought “Hey!  Why not use this as a salad dressing too??” Excellent choice, self.

    You won’t mind making this often since it’s as easy as 1-2-3!  You add the ingredients to your blender, pulse and enjoy!  Done.  *If you’re like us and finish your jar worth in a week tops, then the simplicity in preparing this is an awesome perk! 

    The Starting Lineup

    • 4 Serrano Peppers
    • 1 small bushel of Cilantro
    • 3/4 cup ofMayonnaise 
    • 1 cup Heavy Cream
    • Juice of 1 Lime
    • 3 cloves Garlic
    • 2 tsp Cumin
    • Salt & Pepper, to taste

    Ignore the sour cream in this pic… I was going to try it (go ahead if you like) but thought it wasn’t needed.  So save it for you taco salad! 😉

    As far as ‘prep work’ goes with the above ingredients, all I needed to do was rinse the veggies, chop off the stems on the serranos (leave in the seeds and ribs!) and peel the garlic cloves.  Once that’s done in mere minutes, add everything to your blender, liquids first.

    

    I pulsed my blender a few times till my desired consistency was achieved.  Personally, I like it to resemble a ranch dressing in thickness.  If you want it thinner add a tbsp+ of water.

    

    Seal it up, store in your fridge and begin to get things ready for your fiesta….💃

    Beer Braised Pork 

    I must of had an idea the other night that I wanted to feel fuller than ever before while enjoying some flavors of the south.  Those ‘fat thoughts’ made me think of a real gooey cheesy mac n cheese.  I then thought if it could possibly get any better than that….and it could!  Why not top the already decadent dish with some braised pork and maybe a tangy & sweet bbq sauce?!!  Genius!

    …and yes, I am full.  Had seconds. Thirds.  And I am now onto ‘skinny thoughts’.

    The Starting Lineup

    • 1 3-5lb pork shoulder/butt roast (excess fat trimmed)
    • 1 12oz beer.  (Your pork, your choice)
    • Low sodium chicken broth/stock (at least 24oz)
    • 2-4tbsp extra virgin olive oil
    • 1tbsp unsalted butter
    • Onion, quartered
    • Serrano Chili, cut long vertical slit through half (stem to tip) but leave intact
    • BBQ sauce of your liking.

    Dry Rub

    • 2tbsp chili powder
    • 2tbsp ground coriander
    • 1tbsp brown sugar
    • 1tbsp paprika
    • 1tbsp smoked paprika
    • 1tbsp cayenne pepper
    • 1tbsp cumin
    • 1tbsp kosher salt
    • 1/2tbsp black pepper

    Take out your pork roast and trim off any excess fat if needed.  Set aside.  In a shallow dish combine all of the spices thoroughly together to make the dry rub.  Place pork roast in dish and evenly distribute the spices and gently press into the meat on all sides.  Cover the roast in dish with plastic wrap and let sit in fridge for at least an hour if not overnight.  Take the roast out of the refrigerator about 20 minutes before you’re ready to start cooking.

    *Preheat oven to 300degrees* On med-high, heat an oven safe Dutch oven on your stove top (I love my enameled Lodge cast iron for this).  Add in the EVOO & butter.  Once the butter has melted place the roast in the pan and sear on all sides.  Typically takes about 8-10minutes.  Set roast aside on plate and pour in the chicken broth.  With a wooden spoon, scrape up any brown bits from the bottom of pot.  This is the GOOD stuff.  It will greatly enhance the flavor of your meal.  Like one of my favorite chefs, Carla Hall, always says, “there’s flavor in the brown!”.  Add the pork roast back into the broth filled pot along with the onion, Serrano and pour in that can of beer.  I personally like to keep a swig or two for myself ;). The liquids should come up to a little over half of the meat.  You do not want it completely covered.

    Cover the pot with its lid and place into the 300degree oven.  After 30 minutes I drop the temp down to 250 and 30minutes later down to 225degrees.  Now you can walk away from the oven for a good 4 hours and let that pork roast get flavorful and ridiculously pull apart tender!

    We like to serve ours over my easy, creamy Mac n Cheese with a drizzle of Franklin BBQ sauce!  You can purchase it here in Texas at your local HEB Grocery Store (my fave!!)

    %d bloggers like this: